Starbucks Iced Pineapple Matcha Drink

This Iced Pineapple Matcha Drink is a delicious and vegan Starbucks copycat, perfect for waking up or cooling off in the middle of a scorching summer day!

The combination of matcha, pineapple, coconut and ginger checks all the boxes for an amazing tropical beverage! Customize to your sweetness level, choosing between using cane sugar or your favorite sweetener and have your kitchen transformed into a home cafe.

If you’re a fan of matcha drinks, you NEED to try Matcha Frappuccino!

What Does It Tastes Like?

The combination of coconut, pineapple and matcha gives tropical and earthy vibes.

You can feel both coconut and pineapple, making the drink super refreshing. You can also taste the matcha, and this ingredient combined with ginger gives a delicious warm feeling that goes well at any time of the day.

Ingredients and Substitutions

Matcha Powder. I don’t use ceremonial grade matcha for drinks, but its simpler, cheaper culinary grade version. Just make sure is 100% matcha powder, and you’re good to go.

Check how to store matcha powder correctly.

Coconut Milk. Prefer to use ready-to-drink coconut milk than its canned version, as it works best for this recipe. Use unflavored, and prefer to use unsweetened.

Pineapple Juice. You can use store-bought or fresh pineapple juice. If using store-bought, I always choose one with no additional sugar added.

Ginger Root. Make sure to peel it, and cube it into small pieces before measuring, if doing so using a measuring spoon. You can use ginger powder: if doing so, use half of the amount.

Sugar. Granulated, caster or brown sugar can be used. Eritrythol and monk sugar sweetener are good cane sugar substitutes for a low-carb version.

How to Make It

Start with the Pineapple Ginger Syrup. It keeps for up to 2 weeks in the refrigerator, so you can double or even triple the recipe.

• In a saucepan, over medium-high heat, bring pineapple juice, ginger and sugar to a boil.

• Let the mixture boil for one minute, remove from heat, and let it cool for at least 20 minutes. That will make sure the syrup gets enough ginger taste.

• Strain the syrup to remove the ginger root, storing it in a jar or recipient with lid.

Make Matcha. It’s a bit easier to mix matcha powder by hand if using a hot liquid (in this case, hot coconut milk).

• Whisk matcha powder with ¼ cup of coconut milk.

• If you want your drink to have a strong pineapple taste, whisk matcha powder with pineapple juice instead of coconut milk.

Fill half a tall glass with ice cubes. Ice cubes made with filtered water make a better-tasting beverage.

Add pineapple ginger syrup and cold coconut milk.

Pour matcha for last to get beautiful layers.

Serve, stirring to mix before drinking.

Tips and Tricks

• Mix matcha powder with coconut milk (or pineapple juice) until the mixture is free of clumps of powder.

• You can make this drink more coconuty by using coconut milk ice cubes. Just fill an ice tray with coconut milk and store in your freezer until the milk solidifies.

• If using a sweetener instead of sugar, check the label for the equivalent you need to mix to get the same amount of sweetness. I tried only with eritrythol and monk sugar sweetener, and for those I added the same amount as I would add sugar.

• Don’t care about layers? Just mix coconut milk, pineapple ginger syrup, ¼ more of coconut milk and matcha powder in a blender and blend for 30 seconds, or until well mixed. Pour it over ice.

Storing

This drink tastes better when fresh, so enjoy it as soon as you make it!

Pineapple ginger syrup CAN be made ahead and stored for up to 2 weeks. After cooled, store in a jar or container with a lid, inside the fridge. After 2 weeks, it can get some off-flavors.

Summer Starbucks Copycats

Iced Brown Sugar Oatmilk Shaken Espresso
Iced Chocolate Almondmilk Shaken Espresso
Vanilla Bean Frappe
Strawberry and Cream Frappuccino