How to Make the Starbucks Iced Matcha Pineapple at Home

Back in June, I was going through the drive thru by my house and saw the Starbucks Iced Matcha Pineapple drink.  Despite the fact that I’ve never been a big matcha fan, I ordered it and it was love at first sip.  It quickly became my go-to drink.  While I’ve been mostly staying at home this summer, once in awhile I’d want a change of scenery and grab a drink at the drive thru and then work from my car in the parking lot.  The drink comes out to be about $6 so after refilling my Starbucks card a couple times, I decided I needed to see if I could make the drink at home.

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Featured | How to Make the Starbucks Iced Matcha Pineapple at Home:

How to Make the Starbucks Iced Matcha Pineapple at Home | The Ingredient List

The great news for recreating this drink at home is that it requires only five ingredients! Here’s what you’ll need:

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• Matcha powder // For me this was the most intimidating part of the process.  There are tons of different matchas out there. I started with one I could find at my local grocery store, but you could definitely use the high quality stuff if you wanted to!  {Jess recently shared that she bought the Golde Pure Matcha while highlighting Black owned businesses.}
• Ground ginger // Chances are you likely already have this at home!
• Coconut milk // Opt for the refrigerated over the canned as the canned will be a thicker consistency. You can use milk or other milk substitutes but it will change the flavor of the drink.
• Pineapple syrup // I already had some of this on hand. My local grocery store doesn’t carry it but I’ve had good luck finding it at liquor stores or World Market.
• Pineapple juice // I like to make pina coladas at home which is why I have a big jug; you can use the small cans found at the grocery store as well.

How to Make the Starbucks Iced Matcha Pineapple at Home | How to Make It

If you want to get very technical, you can start by mixing the powders together in a small bowl with a matcha brush. As I am a creature of convenience, I went with the path of least resistance aka least cleanup.

You’ll want to put about 3 teaspoons of matcha powder into the cup with a 1/4 teaspoon of the ground ginger.  {You can also add in a pinch of sugar!}  If you’re using the matcha powder sticks here, it comes out to about half of the powder in the stick with a couple shakes of ground ginger.  Matcha is supposed to be refrigerated after opening so I use a binder clip on the other half and toss in the fridge.

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Once you have your dry ingredients, add two pumps of the pineapple syrup and a splash of pineapple juice.  {LOL I’m so sorry if you expected this recipe to be carefully measured.}  I’ve found that the combo of the pineapple syrup with actual pineapple juice gives the drink the authentic pineapple taste I’m looking for.

How to Make the Starbucks Iced Matcha Pineapple at Home | The Last Steps

Once you have your dry ingredients combined with the pineapple, you’ll want to mix/whisk with a reusable straw. Mix well, you don’t want to have any ginger clumps in your drink.  Add ice cubes to the glass and then top with coconut milk.  Use your straw to mix the matcha mixture with the coconut milk until you get a nice pastel green drink and boom you’ve got your Starbucks copycat.

I’ve been drinking this most mornings; matcha is a great natural source of caffeine which helps avoid afternoon crashing.  I talked a couple weeks ago about how I have several pesky vitamin deficiencies; coconut milk is a great source of B12! {About 50% of the daily recommendation of B12 is in one cup of coconut milk.}