Recipes

Do not pour hot matcha directly over ice. It melts instantly and dilutes the drink. Make a concentrate first. Sift + paste is what makes iced matcha smooth. Use big ice and cold milk. This is not aesthetic. It's physics.

Jar method is allowed. If you don't have a whisk mood, you can shake matcha and water first in a jar, then build the drink. Just don't shake matcha straight into milk and expect it to be smooth.

Your Matcha Mommy iced build (base for most iced recipes)

• Sift 3 grams matcha
• Paste with a tiny splash of warm water
• Build into a smooth concentrate with 30 to 40 ml water at 65 to 75 C
• Let it cool for 1 minute
• Glass: syrup (if using), cold milk or base, big ice, then pour matcha slowly

Bright / grassy matcha: Pairs well with citrus, berries, fizz, mint. Acid and aromatics make “fresh green” taste refreshing.

Creamy / round / umami-leaning matcha: Pairs well with vanilla, brown sugar or jaggery, honey, coconut, a pinch of salt. Fat and gentle sweetness protect subtle depth.

Earthy / bitter-leaning / drying matcha: Pairs well with warming spice, tea blends like Earl Grey, coffee depth. Structure makes bold matcha feel intentional.

Floral / aromatic matcha: Pairs well with rose, jasmine, Earl Grey, vanilla, light fruit. Keep florals light so they don't become perfume.

Syrups (keep 7 to 10 days in fridge)

• 1) Brown sugar syrup: Simmer 1/2 cup brown sugar + 1/2 cup water + a pinch of salt for 3 to 4 minutes. Cool. Optional: add 1/4 teaspoon vanilla after turning off the heat.
• 2) Ginger syrup: Simmer 1/2 cup sugar + 1/2 cup water + 1 tablespoon grated ginger for 5 minutes. Strain. Optional: add a squeeze of lime after cooling.
• 3) Cinnamon jaggery syrup: Simmer 1/2 cup jaggery + 1/2 cup water + 1 cinnamon stick for 6 to 8 minutes. Strain.
• 4) Honey-vanilla syrup (soft sweet): Warm, do not boil: 1/4 cup honey + 1/4 cup water + 1/4 teaspoon vanilla + a pinch of salt.

Compotes (keep 5 to 7 days in fridge)

• 5) Strawberry compote: Cook 1 cup strawberries + 1 to 2 tablespoons sugar + pinch of salt + 1 teaspoon lemon juice for 6 to 8 minutes.
• 6) Mango compote: Cook 1 cup mango + 1 tablespoon sugar + pinch of salt for 5 to 6 minutes. Mash.
• 7) Apple-cinnamon compote: Cook 1 diced apple + 1 tablespoon sugar or jaggery + 1/2 teaspoon cinnamon + splash of water for 8 to 10 minutes.

Base ratios to remember: Iced latte base is 3 grams matcha concentrate + 120 ml milk + ice. Mocktail base is 3 grams matcha + 60 ml water (stronger so it holds up). Hot matcha is concentrate first, then hot liquid.

1) Iced matcha lemonade (classic, clean)

Glass: 15 to 20 ml lemon juice + 1 tablespoon sugar syrup + pinch of salt + water + ice. Float matcha mocktail base on top. Note: Keep salt tiny. It should taste crisp, not like chaat.

2) Sparkling matcha lemonade

Same as above, but top with soda instead of water.

3) Strawberry matcha latte (layered)

1 to 2 tablespoons strawberry compote in the glass. Add 120 ml milk + ice. Float matcha concentrate. Note: A pinch of salt in the compote makes strawberry taste brighter and less candy-like.

4) Matcha mojito mocktail (mint + lime + soda)

Muddle mint lightly with 10 to 15 ml lime + 1 tablespoon ginger syrup (optional). Add ice + soda. Float matcha mocktail base.

5) Pineapple matcha cooler

Shake 60 ml pineapple juice + 10 ml lime + pinch salt + ice. Pour into glass, top with soda. Float matcha base.

6) Salted vanilla matcha latte (hot or iced)

Add a pinch of salt into matcha concentrate. Add 1/4 teaspoon vanilla into milk. Build hot or iced latte.

7) Brown sugar matcha latte

1 to 2 tablespoons brown sugar syrup in glass. Add milk + ice. Float matcha concentrate. Note: Pinch of salt in syrup makes it taste rounded.

8) Coconut matcha latte

60 ml coconut milk + 60 ml regular milk (or all coconut if you love it). Ice. Float matcha concentrate. Note: Coconut + matcha often needs a pinch of salt to avoid tasting flat.

9) Honey matcha latte (hot)

1 teaspoon honey in cup. Pour hot milk. Add matcha concentrate. Note: Honey goes into the cup or milk, not into dry matcha powder.

10) Banana bread matcha (normal-person version)

Blend or whisk: 1/2 banana + 120 ml milk + pinch cinnamon + pinch salt. Pour over ice. Float matcha concentrate.

11) Dirty matcha latte (hot or iced)

Matcha concentrate + 1 espresso (or 30 ml strong coffee). Add milk (hot or iced).

12) Earl Grey matcha latte (hot or iced)

Brew strong Earl Grey (about 1/2 cup water + 1 tea bag, steep 5 minutes). Add milk for body. Add matcha concentrate. Note: Brown sugar syrup works better than plain sugar here.

13) Cinnamon jaggery hot matcha latte

1 tablespoon cinnamon jaggery syrup. Hot milk. Matcha concentrate.

14) Apple-cinnamon matcha latte (hot or iced)

1 to 2 tablespoons apple-cinnamon compote. Milk (hot or iced). Matcha concentrate. Note: Pinch of salt in compote makes apple taste more present.

15) Ginger-honey matcha (hot, no milk)

Warm water (not boiling) + 1 teaspoon honey + a little ginger syrup (or fresh ginger steeped). Whisk matcha in usucha style.

16) Rose matcha latte

1 to 2 teaspoons rose syrup. Milk + ice. Float matcha concentrate. Note: A pinch of salt makes rose taste more balanced.

17) Jasmine matcha latte (hot or iced)

Brew strong jasmine tea. Combine with milk. Add matcha concentrate.

18) Mango matcha lassi

Blend: 2 tablespoons mango compote + 120 ml yogurt + pinch of salt. Pour over ice. Float a slightly stronger matcha base (3 grams matcha + 40 to 50 ml water).

19) Lychee matcha soda

Muddle 3 to 4 lychees + 1 teaspoon syrup from the can + ice. Add soda. Float matcha base.

20) Vanilla Earl Grey soft-floral matcha (hot)

Strong Earl Grey + splash of milk + 1/4 teaspoon vanilla. Add matcha concentrate. Lightly sweeten if needed (keep it gentle).