Matcha recipes
Real, tested methods with proper ratios and NZ metric measures, from the classic hot latte to the traditional whisked bowl. Not sure which powder to cook with? Culinary grade matcha explains why it is the right choice for lattes and baking.
- Matcha latteHow to make a matcha latte at home: 2 teaspoons of matcha whisked with 60 ml of 75 to 80°C water, poured into 200 ml of hot frothed milk. Ratios, method and fixes.5 min · 1 latte (about 250 ml)
- Iced matcha latteHow to make an iced matcha latte: whisk 2 teaspoons of matcha with 60 ml of warm water, pour over 200 ml of cold milk and ice. Method, layering and ratios.5 min · 1 tall glass (about 300 ml)
- Strawberry matcha latteHow to make a layered strawberry matcha latte: homemade strawberry syrup, cold milk and whisked matcha poured in three layers. Full method with NZ measures.20 min · 1 tall glass, plus syrup for about 3 more
- Traditional matcha teaHow to make traditional matcha (usucha): sift 2 g into a warmed bowl, add 70 ml of water at 75 to 80°C and whisk in a W motion to a fine foam. Full method.3 min · 1 bowl (about 70 ml)
- Matcha cakeA reliable matcha loaf cake: 175 g butter, 175 g flour, 3 eggs and 8 g of sifted culinary matcha, baked at 160°C fan for about 55 minutes. Full NZ metric method.70 min · 1 loaf (about 10 slices)
- Matcha cookiesWhite chocolate matcha cookies: 200 g flour, 6 g sifted matcha, 150 g white chocolate and a 30-minute chill, baked at 180°C for 10 to 12 minutes. Makes 16.60 min · 16 cookies
- Matcha ice creamNo-churn matcha ice cream: 10 g of matcha whisked into a paste, folded through 600 ml of whipped cream and a tin of condensed milk, frozen 6 hours. No machine needed.375 min · About 1 litre (8 scoops)
- Matcha tiramisuMatcha tiramisu with no raw egg, ladyfingers dipped in whisked matcha, layered with mascarpone cream and dusted with matcha. Serves 8, best made a day ahead.265 min · One 20 cm dish (serves 8)