8 Unique Matcha Recipes You Need to Try (Beyond the Basic Latte)

The Italian classic gets a Japanese makeover. Matcha replaces espresso for a subtler, earthier depth — with the same luxurious mascarpone cream. One of the most impressive matcha desserts you can make.

• 3 tsp culinary grade matcha powder
• 250ml hot water (75°C) for matcha soak
• 200g savoiardi (lady finger) biscuits
• 500g mascarpone cheese, room temperature
• 4 eggs, separated
• 100g caster sugar
• 1 tsp vanilla extract
• 1 tsp extra matcha for dusting

1. Whisk 2 tsp matcha with the hot water until smooth. Let cool to room temperature. This is your soaking liquid.
2. Beat egg yolks with sugar until pale and thick (about 3 min). Fold in mascarpone and vanilla until smooth.
3. In a separate bowl, whisk egg whites to stiff peaks. Gently fold into the mascarpone mixture in two additions.
4. Briefly dip each ladyfinger into the matcha soaking liquid (1–2 seconds each side — don't soak them).
5. Layer dipped ladyfingers in a dish. Spread half the mascarpone cream over. Repeat with a second layer.
6. Refrigerate for at least 4 hours (overnight is better). Dust generously with matcha powder just before serving.

Thick, cloud-like pancakes with a subtle earthiness from matcha. Vibrant green, naturally beautiful on the plate, and genuinely delicious. A weekend breakfast that will convert even matcha sceptics.

• 200g plain flour
• 2 tsp culinary grade matcha powder
• 2 tsp baking powder
• 2 tbsp caster sugar
• ¼ tsp salt
• 2 eggs
• 200ml milk (or oat milk)
• 2 tbsp melted butter + extra for cooking
• 1 tsp vanilla extract

1. Sift flour, matcha, baking powder, sugar, and salt into a large bowl. Mix to combine.
2. In a separate bowl, whisk together eggs, milk, melted butter, and vanilla.
3. Pour wet ingredients into dry and stir gently until just combined — lumps are fine. Don't overmix or pancakes will be tough.
4. Rest the batter for 5 minutes. Heat a non-stick pan over medium-low heat. Lightly butter it.
5. Pour roughly 60ml batter per pancake. Cook until bubbles form on the surface (2–3 min), then flip. Cook 1–2 min more until cooked through.
6. Serve immediately with maple syrup, fresh berries, and a dusting of matcha powder.

Rich, creamy matcha ice cream that requires no ice cream machine — just a bowl and freezer. Intensely green, intensely flavoured, and shockingly easy. Perfect with black sesame or white chocolate.

• 3 tsp culinary grade matcha powder
• 2 tbsp hot water (75°C)
• 600ml heavy whipping cream, chilled
• 400g sweetened condensed milk
• 1 tsp vanilla extract
• Pinch of salt

1. Whisk matcha with hot water until smooth. Let cool to room temperature. This is your matcha concentrate.
2. In a large bowl, whip the heavy cream to stiff peaks using an electric mixer.
3. In another bowl, mix condensed milk, matcha concentrate, vanilla, and salt until combined.
4. Gently fold the condensed milk mixture into the whipped cream in three additions, keeping it light and airy.
5. Pour into a freezer-safe container. Smooth the top. Cover with plastic wrap touching the surface (prevents ice crystals).
6. Freeze for at least 6 hours or overnight. Remove from freezer 5 minutes before serving to scoop easily.

The easiest, most nutritious breakfast you'll ever prep. Matcha adds antioxidants and a gorgeous green hue to your overnight oats — prep in 5 minutes the night before and wake up to perfection.

• 80g rolled oats (not instant)
• 1 tsp culinary grade matcha powder
• 200ml oat milk (or milk of choice)
• 2 tbsp Greek yogurt
• 1 tbsp chia seeds
• 1–2 tsp honey or maple syrup
• Toppings: fresh berries, banana, granola, hemp seeds

1. In a jar or bowl, sift matcha powder. Add 2 tbsp warm milk and whisk until smooth with a small whisk or fork.
2. Add remaining milk, oats, yogurt, chia seeds, and sweetener. Stir well to combine.
3. Cover and refrigerate overnight (or minimum 4 hours) until oats have absorbed the liquid and swelled.
4. In the morning, stir well. Add a splash more milk if it's too thick for your liking.
5. Top with fresh berries, sliced banana, granola, and an optional extra pinch of matcha for colour.

The iconic combination — earthy, slightly bitter matcha with rich, sweet white chocolate. These cookies are crisp on the edges, chewy in the centre, and an extraordinary flavour pairing that's become a modern classic.

• 225g plain flour
• 2 tsp culinary grade matcha powder
• ½ tsp baking soda
• ¼ tsp salt
• 150g unsalted butter, softened
• 150g caster sugar
• 1 egg + 1 egg yolk
• 1 tsp vanilla extract
• 200g white chocolate chips or chopped white chocolate

1. Preheat oven to 180°C (160°C fan). Line two baking trays with parchment.
2. Whisk together flour, matcha, baking soda, and salt in a bowl.
3. Beat butter and sugar together until pale and fluffy (3–4 min). Beat in egg, yolk, and vanilla.
4. Fold in flour mixture until just combined. Fold in white chocolate chips.
5. Roll into balls (about 30g each) and place on trays with space to spread. Flatten slightly.
6. Bake 10–12 minutes until edges are set but centres still look slightly underdone. They firm up as they cool. Don't overbake.

A silky, energising smoothie that's genuinely delicious — not just healthy. The banana adds natural sweetness that perfectly balances matcha's earthiness. Ready in under 2 minutes.

• 1 tsp matcha powder (ceremonial for better flavour, culinary works)
• 1 frozen banana, chopped
• 200ml oat milk or almond milk
• 1 tbsp almond butter or cashew butter
• 1 tsp honey or maple syrup (optional)
• ½ tsp vanilla extract
• Handful of ice cubes
• Optional: 1 tbsp hemp seeds, 1 tbsp chia seeds

1. Sift matcha into your blender (sifting prevents lumps).
2. Add all remaining ingredients. Blend on high for 60 seconds until completely smooth.
3. Taste and adjust sweetness. Add more banana for sweetness, more matcha for intensity.
4. Pour into a glass and serve immediately — matcha oxidises quickly once blended.

Sophisticated, complex, and absolutely stunning in a glass. Matcha's herbaceous bitterness pairs brilliantly with gin and citrus. This cocktail will be the most talked-about drink at any dinner party.

• 1 tsp ceremonial grade matcha powder
• 30ml hot water (75°C) to dissolve matcha
• 60ml London dry gin
• 25ml fresh lemon juice
• 20ml simple syrup (or honey syrup)
• 1 egg white (optional, for froth)
• Ice
• Garnish: lime wheel, matcha dust

1. Whisk matcha with hot water until smooth. Let cool to room temperature (or refrigerate for 5 min).
2. Add matcha concentrate, gin, lemon juice, simple syrup, and egg white to a cocktail shaker without ice. Dry shake vigorously for 15 seconds (creates the foam).
3. Add ice to the shaker. Shake hard again for another 15 seconds until very cold.
4. Double-strain into a chilled cocktail glass.
5. The egg white foam will rise to the top. Dust lightly with matcha powder and garnish with a lime wheel.

Soft, chewy, pillowy mochi with a vibrant matcha flavour. Filled with red bean paste or ice cream — this is the most authentic Japanese matcha recipe on this list. Surprisingly easy to make at home.

• 200g glutinous rice flour (mochiko)
• 2 tsp culinary grade matcha powder
• 200g caster sugar
• 240ml water
• Potato starch or cornstarch for dusting
• 200g red bean paste (anko) for filling — or use ice cream

1. Mix glutinous rice flour, matcha, and sugar in a microwave-safe bowl. Gradually stir in water until smooth.
2. Cover loosely with plastic wrap. Microwave on high for 2 minutes. Stir well. Microwave another 1–2 minutes until the dough is translucent and sticky.
3. Dust a clean surface generously with potato starch. Turn out the hot mochi dough and dust the top too — it's very sticky.
4. Roll to about 5mm thickness. Cut into 12 circles using a cookie cutter or glass (7–8cm diameter).
5. Place a ball of red bean paste (about 15g) in the centre of each circle. Gather the edges and pinch to seal, rolling gently into a ball.
6. Dust finished mochi with more starch to prevent sticking. Best eaten same day; store at room temperature (not refrigerated — they harden).