Matcha Recipes 2026:
from perfect latte to cake

Ingredients

• 1.5 g matcha (½ level teaspoon)
• 60 ml water at 70–75°C
• 200 ml barista oat milk
• 1 teaspoon agave syrup (optional)

Instructions

1. Sift matcha into a bowl or glass. Lumps = poor dissolution.
2. Pour 60 ml of 70°C water (never boiling). Whisk in a W motion for 20–30 seconds until fine foam.
3. Heat and froth barista oat milk (70°C, no bubbling).
4. Pour hot milk over the matcha base. Sweeten to taste.

💡 No chasen? An electric mini-whisk or shaker work great.

Ingredients

• 1.5–2 g matcha
• 60 ml water at 70°C
• 200 ml oat or coconut milk (cold)
• Ice cubes · Agave syrup

Instructions

1. Dissolve matcha in 60 ml hot water (70°C), whisk for 20 sec.
2. Let cool 2 min or pour directly over ice.
3. Fill a tall glass with ice cubes. Pour in cold milk.
4. Pour matcha base on top. Mix or leave the gradient.

💡 Coconut version: replace oat milk with coconut milk — creamy and tropical result.

Ingredients

• 1–2 g ceremonial matcha
• 70–80 ml water at 70–80°C
• Chasen (bamboo whisk), chawan (bowl), fine sieve

Instructions

1. Warm the bowl with a little hot water, empty and dry.
2. Sift matcha into the bowl to avoid lumps.
3. Add 70 ml of 70°C water. Never exceed 80°C.
4. Whisk in a rapid zigzag (not circular) for 20–30 seconds until fine foam.
5. Enjoy immediately, without waiting.

💡 The foam (chabudai) means you’ve whisked well. Good matcha will be soft, umami, with no bitterness.

Ingredients

• 1 g matcha
• 1 ripe banana (frozen = creamier)
• 200 ml almond or rice milk
• 1 tablespoon honey
• 3–4 ice cubes

Instructions

1. Mix matcha with 30 ml warm milk (60°C) to dissolve without lumps.
2. Put all ingredients in the blender.
3. Blend 30–45 seconds until smooth.
4. Pour into a glass, dust with a pinch of matcha for presentation.

💡 Add a handful of baby spinach to boost nutrients without changing the taste.

Ingredients

• 150 g flour
• 2 teaspoons matcha (4–5 g)
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1 egg · 200 ml milk · 1 tablespoon neutral oil

Instructions

1. Mix flour, matcha, sugar and baking powder in a bowl.
2. Whisk egg, milk and oil separately, then fold into dry ingredients.
3. Rest 5 min. Batter should be slightly thick.
4. Cook in a lightly oiled non-stick pan, 2 min per side.
5. Serve with honey, raspberries or melted white chocolate.

Ingredients

• 180 g flour
• 2 teaspoons matcha (4–5 g)
• 100 g softened butter
• 100 g brown sugar · 1 egg
• 100 g white chocolate chips
• ½ teaspoon baking soda

Instructions

1. Preheat oven to 350°F (175°C).
2. Cream butter and sugar. Add egg, beat.
3. Fold in flour, matcha and baking soda. Add chips.
4. Form 12 balls on a baking sheet. Flatten slightly.
5. Bake 12–14 min. Remove while still soft — they firm as they cool.

💡 White chocolate is the perfect match: its sweetness balances matcha’s slight bitterness.

Ingredients

• 250 g mascarpone
• 3 eggs (whites separated)
• 80 g powdered sugar
• 2–3 teaspoons matcha (6–8 g)
• 200 ml hot water (70°C)
• 20 ladyfinger biscuits
• Matcha for dusting

Instructions

1. Dissolve 2 tsp matcha in 200 ml of 70°C water. Let cool.
2. Whisk yolks + sugar until pale. Fold in mascarpone.
3. Beat whites to stiff peaks. Gently fold into the mixture.
4. Dip ladyfingers in matcha base. Alternate cream and biscuit layers.
5. Refrigerate at least 4 hours. Dust with matcha before serving.

Ingredients

• 200 g flour · 150 g sugar
• 3 eggs · 120 ml milk
• 100 g melted butter · 1 sachet baking powder
• 1 teaspoon vanilla extract
• 3 teaspoons matcha (7–8 g)

Instructions

1. Preheat oven to 340°F (170°C). Whisk eggs + sugar, add butter and milk.
2. Fold in flour + baking powder. Divide batter into two equal portions.
3. In one half: vanilla. In the other: sifted matcha.
4. Alternate the two batters in a loaf pan. Swirl with a knife.
5. Bake 38–42 min. Check doneness with a knife.