This Starbucks pineapple matcha recipe tastes just like the original. A healthy blend of matcha and coconut milk, with pineapple juice and a dash of fiery pineapple ginger syrup, served over ice for the best copycat recipe. It’s so easy to make at home using basic ingredients you can find at the grocery store. Plus, it’s vegan so everyone can enjoy this Starbucks favorite.
Making Starbucks copycat recipes at home isn’t hard, as long as you have the right recipe. If you like the Starbucks matcha pineapple drink, then you should also try this recipe for their iced guava black tea or iced chai tea latte.
Why this is the best iced pineapple matcha drink:
- It tastes just like the original. But if you want to customize it, it’s super easy to adjust the ingredients to make your perfect drink.
- It uses this pineapple ginger syrup. This homemade syrup is the secret ingredient that adds all of the intense pineapple flavor with a hint of ginger. It’s better than any store bought artificial syrup you can buy.
- There are no fancy ingredients. You can make this drink with items you can pick up at your local grocery store. There’s no need to order hard-to-find ingredients online.
- Matcha Powder: There are a ton of different brands of matcha powder out there in varying levels of quality. You don’t need the absolute highest quality matcha powder for this drink (ie. ceremonial matcha powder), but get one that is good quality. Culinary grade matcha powder is fine.
- Coconut Milk: If you want, you can substitute this for another type of milk, such as almond milk. But keep in mind that this will change the flavor.
- Pineapple Ginger Syrup: This syrup is made with ginger, pineapple nectar and sugar in under 20 minutes. You can make a large batch in advance to save yourself time when making drinks later on. You can buy a version of this syrup pre-made online if you don’t want to make your own.
- Pineapple Nectar: Use a pure pineapple nectar without extra sugar added. Avoid artificially flavored juices. You can make your own fresh pineapple nectar if you prefer by blending pineapple and straining it through a fine mesh sieve.
How to make the pineapple ginger syrup:
For detailed instructions, see the full pineapple ginger syrup post.
On a saucepan over medium to high heat, bring 4 tablespoons of fresh, diced ginger, ¾ cup pineapple nectar and ¼ cup granulated sugar to a simmer. Simmer for 10-15 minutes, stirring occasionally. Remove it from the heat and pass it through a fine mesh strainer to remove the ginger. Let the syrup cool before using it in your drink.
Yes! This copycat recipe is vegan as is, so you don’t need to make any substitutions.
This drink is a refreshing combination of matcha — which kind of tastes like green tea —fruity pineapple, creamy coconut and a slight little kick of ginger.
- Mix the matcha and coconut milk well. Make sure you fully mix the matcha and coconut milk together before adding in the rest of the ingredients. This may take 30 seconds to a minute of vigorously shaking the mason jar.
- Make a large batch of pineapple ginger syrup in advance. If you think you’ll make this drink often, making a batch of this syrup to have ready to go on hand will save you time in the future. Store this syrup in an airtight container in the fridge for up to several weeks.