4-6ozcoconut milk (I think 4 1/2 oz is perfect, but some like it more or less sweet)
Add the syrup, matcha, and coconut milk to a cocktail shaker and fill 3/4 with ice.
Shake hard until very cold, about 12 seconds. Strain the drink into a tall glass filled with ice.
TIP: If you have a spare Hawthorne strainer, remove the coil from the strainer and place it in the shaker before adding ice. This extra agitation will help to fully incorporate the matcha powder and will also give the drink a lovely creamy foam on top!
5 Minute Pineapple Ginger Syrup Recipe---Pineapple Ginger Syrup with Fresh Ginger RootIngredients:¾ cup water ½ cup white sugar ½ cup pineapple juice ¼ cup fresh ginger root, peeled and chopped 1 oz vodka (optional, to help it stay fresh longer)Instructions:
Peel and chop the ginger into small pieces.
Combine the sugar and water in a small saucepan and heat over medium, stirring frequently, until all of the sugar has dissolved.
Add ginger and pineapple juice and bring the syrup to a boil. Once bubbling, reduce to a simmer and cook for about 10 minutes.
Remove the syrup from the heat and allow to cool for 30 minutes before straining.
Strain out the ginger and store in a covered jar in the refrigerator. This recipe should make about 1 cup of syrup. If you add an ounce of vodka or grain alcohol, the syrup will last at least 3 weeks.
Make it a Cocktail:
1.5 oz white rum (or vodka or gin)
1 oz pineapple ginger syrup
4 oz coconut milk
1/2 tsp matcha
Pineapple Matcha Drink Tips:
I used an unsweetened coconut milk beverage packaged in a carton for ease of use. You can use any coconut milk you like, including canned.
If you like a stronger, sweeter drink, use just 4 ounces of coconut milk. If you like it more creamy and mild-tasting, use up to 6 ounces coconut milk. 4 1/2 ounces tastes just like what I get at Starbucks.
If you like a more sweet and sour type of drink, add 1/2 ounce of lime juice, it's delicious!