Matcha is finely ground Japanese green tea powder with a grassy, umami flavour - and it has long been far more than just a drink. With its naturally vivid green colour and its combination of caffeine and relaxing L-theanine, matcha is the perfect ingredient for lattes, ice cream, baking and snacks. We show you four easy matcha recipes to make at home. Want to know what's behind the trend first? Then read our guide „What is matcha?“.
Contents
1. Matcha Latte (hot)
The classic and the best way into the world of matcha: a creamy, hot matcha latte. The key is to sift the powder first and whisk it with the right water - then it turns out nicely frothy and lump-free. Ready in under five minutes.
Ingredients (1 cup)
- 1-2 tsp matcha powder (1-2 g)
- 60 ml hot water (approx. 80 °C)
- 200 ml milk or oat milk
- 1 tsp honey or maple syrup (optional)
- Sift the matcha powder into a bowl so no lumps form.
- Pour over 60 ml of water at approx. 80 °C and whisk with a bamboo whisk (chasen) or milk frother in W-shaped movements into a smooth, frothy paste.
- Heat and froth the milk.
- Pour the matcha into a cup, slowly add the warm milk and sweeten to taste with honey.
Tip: water temperature
Never pour boiling water over matcha. At around 80 °C the tea stays mild and slightly sweet - water that is too hot makes it bitter. Simply let the kettle stand open for a moment before pouring.
2. No-Churn Matcha Ice Cream
Creamy matcha ice cream works perfectly even without an ice cream maker. The secret is the combination of whipped cream and sweetened condensed milk - this keeps the ice cream scoopable and barely crystallises. The matcha provides the beautiful green colour and a grassy-sweet flavour.
Ingredients (approx. 1 litre, 6 servings)
- 400 ml cold heavy whipping cream
- 1 can sweetened condensed milk (397 g)
- 2-3 tbsp matcha powder (10-15 g)
- 1 pinch of salt
- Sift the matcha powder and stir it with a few tablespoons of the condensed milk into a smooth paste so no lumps remain.
- Stir in the remaining condensed milk, the matcha paste and the salt.
- Whip the cold cream until stiff.
- Gently fold the whipped cream into the matcha condensed milk until you have a smooth, airy mixture.
- Pour into a container, cover and freeze for at least 6 hours (ideally overnight). Let it soften briefly before serving.
Tip: dissolve the matcha well
So the ice cream stays evenly green and silky, always make a paste from the matcha and a little condensed milk first - using water that is not hotter than about 80 °C if you loosen it with liquid. This prevents bitterness and grainy specks in the finished ice cream.
3. Matcha Cookies
If you want to start matcha baking, these cookies are the perfect first step: crisp on the outside, soft on the inside and with that typical grassy matcha aroma. The white chocolate chips are optional, but they pair perfectly with the slightly bitter green tea.
Ingredients (approx. 16 cookies)
- 200 g all-purpose flour
- 120 g soft butter
- 100 g sugar
- 1 egg (medium)
- 2 tbsp matcha powder (approx. 10 g)
- 1 tsp baking powder
- 1 pinch of salt
- 50 g white chocolate chips (optional)
- Preheat the oven to 175 °C (350 °F) conventional heat and line a baking tray with parchment paper.
- Beat the soft butter with the sugar and salt until pale and creamy, then stir in the egg.
- Mix the flour, sifted matcha powder and baking powder and add to the butter mixture. Knead into a dough and fold in the white chocolate chips if desired.
- Using two teaspoons, place walnut-sized mounds onto the tray and flatten slightly, leaving space between them.
- Bake for 10-12 minutes until the edges are firm. Let set briefly on the tray, then cool on a wire rack.
Tip for a rich green
To keep matcha bakes nicely green, always sift the powder and don't bake too long at too high a temperature - otherwise the colour can turn brownish. And remember to keep water below about 80 °C wherever you loosen the matcha with liquid: high-quality powder also delivers the most intense green when baked.
4. Matcha Energy Balls
These balls need no oven and are ready in 15 minutes - the ideal snack for on the go or the office. Dates provide the natural sweetness, oats the staying power and matcha the gentle energy kick from caffeine plus L-theanine.
Ingredients (approx. 12 balls)
- 150 g pitted dates (Medjool)
- 100 g rolled oats
- 1-2 tbsp matcha powder (5-10 g)
- 3 tbsp desiccated coconut (plus extra for coating)
- 1-2 tbsp water as needed
- Soak the dates in warm water for 10 minutes if they are very dry, then drain.
- Add the dates, oats, matcha powder and coconut to a blender and blitz into a sticky mixture. Add a little water if needed.
- Shape the mixture into approx. 12 walnut-sized balls with your hands.
- Roll the balls in extra desiccated coconut and chill for at least 30 minutes so they firm up.
Tip: keep the matcha raw
Energy balls are no-bake, so the matcha keeps its full flavour and colour. If you want to loosen the mixture with liquid, use water at no more than about 80 °C rather than boiling water - this protects the mild, sweet matcha character.
Matcha products for retail
As a flavour, matcha has long gone mainstream - from the cafe to the supermarket shelf. Anyone who wants to ride the trend without their own production turns to finished matcha products.
Matcha products for retail: B2B wholesale
Are you a buyer in grocery retail, foodservice or convenience and want to list matcha products? With Mytcha - the indulgent matcha chocolate - VOVAN Global offers a finished, shelf-ready trend product in B2B wholesale for DACH and the EU. More at vovanglobal.de/mytcha.
Discover Mytcha → Register as a Retailer