Made with ginger, pineapple, and coconut milk, this vegan matcha drink is zingy and creamy, and one you can feel great about sipping on!

what you need:

Hot water

Matcha powder

Fresh ginger

Pineapple juice

Coconut milk



In a small bowl, whisk together the hot water and matcha in an M or W motion until fully combined. Transfer the mixture to the fridge to chill, about 5 minutes.

Add the matcha, pineapple juice, and ginger to a cocktail shaker (or a mason jar) and shake them to combine.


Strain into a glass filled with ice and top with coconut milk.


Stir and enjoy!


Temperature: The water should be hot, not boiling, to help the matcha dissolve. If it is too cold, it can be lumpy, and if it is too hot, it will burn the matcha and make it bitter.

Becky’s tips

Ready to make this?