Matcha Recipes

Mango sticky rice matcha

Ingredients

For the mango layer:

  • 2–3 tbsp mango puree

For the mango sticky rice:

  • 1/2 cup cooked jasmine rice
  • 1/2 cup coconut cream
  • 2 tbsp sugar

For the matcha:

  • 2 g matcha powder (1 tsp)
  • 60 ml hot water (not boiling, about 80°C / 175°F)
  • 200 ml milk of choice
  • Ice cubes

For the coconut cream topping:

  • The thick white part of a can of coconut milk

Tip: place an unopened can of coconut milk in the fridge beforehand. The thick white coconut cream will rise to the top, which is the part you need for the coconut whipped cream.

Topping:

  • A small drizzle of mango puree
  • Sesame seeds

Instructions

  • Prepare the mango sticky rice
    Mix the warm cooked jasmine rice with the coconut cream and sugar until creamy and slightly sticky. Add the mixture to a blender and blend until smooth and creamy. Let it cool slightly before assembling the drink.
  • Prepare the coconut cream top
    Scoop out the thick white part of the coconut milk and whip until light and creamy, like a soft coconut whipped cream.
  • Prepare the matcha
    Sift the matcha powder into a cup to avoid clumps.
    Add the hot water and whisk until smooth and slightly frothy.
  • Assemble the drink
    Fill a glass with ice.
    Add the mango puree to the bottom of the glass.
    Carefully spoon a layer of mango sticky rice on top.
    Pour in the milk of choice.
    Slowly pour the matcha on top for a layered effect
  • Finish the drink
    Top with the whipped coconut cream.
    Finish with a small drizzle of mango puree and a sprinkle of sesame seeds, then enjoy!

White chocolate raspberry matcha

Ingredients

For the white chocolate sauce:

  • 1 box white chocolate chips
  • 2 tbsp condensed milk
  • A small splash of warm milk to melt the chocolate

For the matcha:

  • 2 g matcha powder (1 tsp)
  • 60 ml hot water (not boiling, about 80°C / 175°F)
  • 200 ml milk of choice
  • Ice cubes

For the raspberry layer:

  • 1–2 tbsp homemade raspberry syrup

Topping:

  • Frozen raspberries

Instructions

  • Make the white chocolate sauce
    Add the white chocolate chips to a heat-safe bowl.
    Mix in the condensed milk and a small splash of warm milk. (Add more warm milk if you want a thinner sauce consistency)
    Stir until the chocolate is fully melted and smooth.
    The condensed milk helps keep the sauce soft and creamy so the chocolate does not harden.
  • Prepare the white chocolate milk
    Mix about 20 ml of the homemade white chocolate sauce with 200 ml milk until fully combined and creamy.
  • Prepare the matcha
    Sift the matcha powder into a cup to avoid clumps.
    Add the hot water and whisk until smooth and slightly frothy.
  • Assemble the drink
    Fill a glass with ice.
    Pour the homemade raspberry syrup over the ice.
    Add the white chocolate milk mixture.
    Slowly pour the matcha on top for a layered effect.
  • Finish the drink
    Top with frozen raspberries and enjoy!

Cinnamon toast crunch matcha

Ingredients

For the cinnamon crunch:

  • 2 tbsp sugar
  • 1 tsp ground cinnamon

For the matcha:

  • 2 g matcha powder (1 tsp)
  • 60 ml hot water (not boiling, about 80°C / 175°F)
  • 200 ml milk of choice (cold or with ice)

For the cinnamon vanilla cold foam:

  • 100 ml heavy cream or cold foam milk
  • 1 tbsp milk (optional, for a lighter foam)
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • 1 tsp sugar

Topping:

  • Extra cinnamon-sugar mixture

Instructions

• Make the cinnamon crunch
In a small bowl, mix the sugar and cinnamon. Set aside.

• Prepare the matcha
Sift the matcha powder into a cup to avoid clumps.
Add the hot water and whisk until smooth and slightly frothy.

• Assemble the base drink
Fill a glass with ice (if making it iced).
Pour in your milk, then gently add the matcha mixture on top.

• Make the cinnamon vanilla cold foam
In a separate container, combine the cream, milk (if using), vanilla extract, cinnamon, and sugar.
Froth until thick and creamy but still pourable.

• Finish the drink
Spoon or pour the cold foam over the matcha.
Sprinkle a generous amount of the cinnamon-sugar mixture on top for that “cinnamon toast crunch” effect.

Blueberry cheesecake matcha

Ingredients

For the drink:

  • 2 g matcha powder (1 tsp)
  • 40 ml hot water (about 80°C / 175°F)
  • 200 ml milk of choice
  • 2–3 tbsp blueberry syrup
  • Ice cubes

For the cheesecake cold foam

  • 60 ml heavy cream
  • 30 ml milk
  • ½ tbsp cream cheese
  • ½ tsp vanilla extract

Instructions

  • Make the matcha:
    Whisk the matcha with hot water until smooth and slightly frothy.
  • Make the blueberry syrup:
    Simmer the blueberries with sugar, water, and lemon juice until soft and juicy. Lightly mash, then strain if desired. Let it cool.
  • Build the base:
    Fill a glass with ice, add the blueberry syrup, then pour in the milk.
  • Make the cold foam:
    Froth the heavy cream, milk, cream cheese, sugar, and vanilla until thick but still pourable.
  • Assemble:
    Pour the matcha over the milk, then top with the cheesecake cold foam.

Tip: Add crushed biscuits or a few fresh blueberries on top for extra texture and a real cheesecake vibe.

Toasted coconut matcha

Ingredients

For the drink:

  • 2 g matcha powder (1 tsp)
  • 60 ml hot water (~80°C, not boiling)
  • 200 ml milk of choice
  • 2–3 tbsp toasted coconut syrup
  • Ice cubes

For the toasted coconut cold foam:

  • 60 ml heavy cream (or barista cream)
  • 1–2 tbsp toasted coconut syrup
  • Optional: splash of milk (for lighter foam)

 

 

Instructions

  • Make the matcha:
    Whisk the matcha with hot water until smooth and slightly frothy.
  • Build the base:
    Fill a glass with ice, add the toasted coconut syrup, then pour in the milk.
  • Make the cold foam:
    Froth the cream with the toasted coconut syrup until thick but pourable.
  • Assemble:
    Pour the matcha over the milk, then top with the toasted coconut cold foam.

Tip: Sprinkle a little toasted coconut on top for extra texture and aroma.

Jasmin tea matcha cloud

A soft and floral jasmine latte topped with a lightly sweet, salted cream—smooth, comforting, and perfectly balanced.

Ingredients

For the drink:

  • 2 g matcha powder (1 tsp)

  • 15 ml jasmine tea syrup

  • 120 ml jasmine tea

  • 100 ml milk

For the matcha cloud:

  • 2 tsp matcha powder

  • 60 ml whipping cream

  • 15 ml milk

  • Pinch of salt

  • 1 tsp condensed milk

Instructions

  • Prepare the base
    Brew your jasmine tea (leaves or tea bags) and let it cool slightly if you prefer an iced version. Pour it into a glass and stir in the jasmine tea syrup.
  • Add the milk
    Slowly add the milk to your tea to create a soft, layered base.
  • Make the matcha cloud
    In a small bowl, whisk together the matcha powder, whipping cream, milk, condensed milk, and a pinch of salt until it becomes thick, smooth, and slightly fluffy.
  • Assemble your drink
    Gently spoon the matcha cloud on top of your jasmine milk tea.
  • Optional
    Lightly swirl before drinking or enjoy it layered for a more aesthetic look.

 

Raffaello matcha

A creamy, coconut-almond twist on your classic iced matcha—this one tastes like a dessert in a glass.

Ingredients

For the drink:

  • 2 g matcha powder (1 tsp)
  • ¼ cup hot water (70–80°C / 160–175°F)
  • 1 cup milk
  • 1 cup ice
  • ½ tbsp condensed milk

For the Raffaello cream:

  • ¼ cup heavy cream
  • ½ tbsp white Raffaello chocolate
  • 2–3 drops almond extract
  • A pinch of shredded coconut

Instructions

  • Prepare the matcha
    Whisk the matcha powder with warm water (70–80°C / 160–175°F) smooth and lump-free.
  • Avoid boiling water, as it can make the matcha taste bitter.
  • Build the base
    Fill a glass with ice, then pour in the milk. Add the condensed milk and stir gently to combine.
  • Add the matcha
    Slowly pour the matcha over the milk for a layered look.
  • Make the Raffaello cream
    In a small bowl, mix the heavy cream, melted white Raffaello chocolate, almond extract, and a pinch of shredded coconut. Whisk until slightly thick and creamy.
  • Finish the drink
    Spoon the cream on top of your matcha latte.
  • Optional
    Sprinkle a little extra coconut on top for that final aesthetic touch.

 

Blue coconut matcha

A dreamy, tropical drink with a vibrant blue foam—light, creamy, and perfect for a refreshing matcha twist.

Ingredients

For the drink:

  • 2 g matcha powder (1 tsp)
  • 15 ml coconut syrup
  • 120 ml coconut milk
  • 30 ml hot water (70–80°C / 160–175°F)

For the blue foam:

  • ½ tsp blue spirulina powder
  • 3 tbsp whipping cream
  • ½ tsp vanilla extract
  • 5 ml coconut syrup (or to taste)

Instructions

  • Prepare the base
    Fill a glass with ice if you’re making it iced. Pour in the coconut milk and add coconut syrup to taste. Stir gently to combine.
  • Make the blue foam
    In a small bowl, whisk together the whipping cream, blue spirulina powder, vanilla extract, and a bit of coconut syrup until it becomes smooth and slightly fluffy.
  • Assemble your drink
    Gently spoon the blue foam on top of the coconut milk.
  • Optional
    Lightly swirl for a marbled effect or leave it layered for a more aesthetic look.

Salted maple matcha

A creamy, slightly sweet matcha latte with a touch of maple and a salted whipped cream on top—perfect for cozy mornings or a fancy treat at home.

Ingredients

For the drink:

  • 2 g matcha powder (1 tsp)
  • ¼ cup hot water (70–80°C / 160–175°F)
  • 100 ml milk
  • 1 pump maple syrup (or ½ tbsp)

For the salted maple whipped cream:

  • 3 tbsp whipping cream
  • 1 tbsp milk
  • 1 pump vanilla syrup
  • 1 pump maple syrup
  • A pinch of salt

Instructions

  • Prepare the matcha
    Whisk the matcha powder with hot water (70–80°C / 160–175°F) until smooth and lump-free. Avoid boiling water to prevent bitterness.
  • Build the latte
    Add the milk and maple syrup to your matcha and stir gently to combine. Pour into your favorite mug or glass.
  • Make the salted maple cream
    In a small bowl, whisk together the whipping cream, milk, vanilla syrup, maple syrup, and a pinch of salt until soft peaks form.
  • Top the latte
    Spoon the salted maple cream on top of your matcha latte.
  • Optional
    Lightly swirl the cream into the matcha for a marbled effect or leave layered for a visual contrast.

 

Earl Grey matcha 

A rich and creamy matcha latte with deep, aromatic notes from homemade dark Earl Grey syrup—simple, comforting, and perfectly balanced.

Ingredients

For the matcha:

  • 2 g matcha powder (1 tsp)
  • 60 ml hot water (not boiling, about 80°C)
  • 200 ml milk of choice
  • Ice cubes

For the drink:

  • 15 ml homemade dark Earl Grey syrup
  • 100 ml milk
  • Ice (optional)

Instructions

  • Prepare the matcha
    Whisk the matcha powder with hot water (70–80°C / 160–175°F) until smooth and lump-free.
  • Build the base
    Fill a glass with ice (optional). Add the dark Earl Grey syrup and pour in the milk. Stir gently to combine.
  • Add the matcha
    Slowly pour the matcha over the milk for a layered look, or stir for a fully blended drink.
  • Optional
    Adjust the sweetness by adding a little more syrup depending on your taste.

 

Matcha with Kinder Bueno cold foam

Ingredients

For the matcha:

  • 2 g matcha powder (1 tsp)
  • 60 ml hot water (not boiling, about 80°C)
  • 200 ml milk of choice
  • Ice cubes

For the Kinder Bueno cold foam:

  • 100 ml heavy cream (or barista foam milk)
  • 1 tsp hazelnut spread
  • A small amount of white chocolate (melted)
  • 1 mini Kinder Bueno (crushed)
  • A splash of vanilla extract

Instructions

Prepare the matcha

  • Sift the matcha powder into a bowl to remove clumps.
  • Add hot water and whisk until smooth and slightly frothy.

Build the drink

  • Fill a glass with ice cubes.
  • Pour in the milk.
  • Slowly add the matcha on top for a layered look.

Make the cold foam

  • Lightly whip the cream until it becomes thick but still pourable.
  • Mix in the hazelnut spread, melted white chocolate, crushed mini Kinder Bueno, and vanilla extract.
  • Whip briefly until smooth and creamy.

Finish

  • Spoon the cold foam on top of your matcha latte.
  • Optional: add extra crushed Kinder Bueno on top for garnish.

Begin your matcha journey here

For those just starting out with matcha, there’s one golden tip: begin with a matcha made with vanilla syrup. The gentle sweetness of vanilla makes the earthy flavor of matcha more approachable and creates a delicious starting point to experiment from. Experience the joy of making it yourself and enjoy your matcha at home!