Your Summer Matcha Go-Tos

Name: Mango Matcha Affogato
Ingredients: Ceremonial Grade Matcha; Mango Sorbet

May 15, 2026|eteaket

Recipes worth slowing down for

Discover easy summer matcha recipes designed to bring café-style flavour into your home. From iced matcha drinks to indulgent matcha desserts, these recipes are built around contrast, texture and balance, offering refreshing ways to enjoy matcha throughout the warmer months. Each one is simple to make, full of flavour, and perfect for everyday matcha moments at home.

Matcha Preparation…

If you’re brand new to Matcha, the preparation is really simple. You can check out our expansive brewing guide here, including which tools to choose

Method

1. Add 1/2 tsp matcha powder to a bowl or large shallow mug.
2. Add a few drops of cold water & mix with the matcha to form a paste until smooth with no lumps.
3. Add around 60ml of just below boiling water (80°C ideally)
4. Following a W pattern whisk using a bamboo whisk or small electric matcha whisk.
5. Continue to whisk until you have a lovely froth with bubbles.

Mango Matcha Affogato

Cold, creamy mango sorbet meets warm, grassy matcha – sweetness that melts through each spoonful. Rich, refreshing and slightly indulgent, it is part dessert, part drink.

Ingredients

Ceremonial Grade Matcha
Mango Sorbet

Method

Place a generous scoop of Mango Sorbet in your serving glass, drizzle on 2g of Matcha brewed in 60ml of water.
For best whisking techniques scroll to the bottom!

Made with Ceremonial Matcha

Black Sesame Matcha

Toasted black sesame brings deep, nutty richness to smooth matcha. Earthy and slightly smoky, it has a velvety texture and a grounding finish that feels both comforting and refined.

Ingredients

Ceremonial Grade Matcha
Black Sesame Paste
Honey
Milk of your choice
Ice

Method

Blend 2 tablespoons of sesame past with 2 teaspoons of honey, add a drizzle of warm water if your sesame paste is on the thicker side.
Layer half into the bottom of the serving glass.
Fill glass with ice.
Add 200ml (or 2/3rd) of your glass with milk – we used oat.
Top with 2g of brewed matcha.
Stir once served to combine.

Made with Ceremonial Matcha

Yuzu Matcha Soda

Bright yuzu cuts through iced matcha with clean citrus sharpness. The result is crisp, zesty and refreshing, with a natural balance between sweetness, bitterness and lift.

Ingredients

Ceremonial Grade Matcha
Sparkling Water
Yuzu Concentrate Syrup
Ice

Method

Build straight into your serving glass – add 15ml of Yuzu Syrup, 150ml of sparkling water and top with 2g of brewed matcha into 60ml of water.
Serve in a fancy glass for added whimsy.

Made with Ceremonial Matcha

Brown Sugar Miso Matcha

Caramel notes from brown sugar meet a subtle savoury depth from miso, softening into matcha for something layered and unexpected. Sweet, complex and quietly moreish, it lingers in the best way.

Ingredients

Ceremonial Grade Matcha
50g Dark brown sugar
1 tsp. Miso
200ml Milk of your choice
Ice (optional)

Method

Create your Miso Sugar Syrup by mixing 50g of Brown sugar with 30ml of boiling water & teaspoon of miso – stir until fully dissolved & combined.
Layer 10-15ml (to taste, more if you have a sweet tooth) into the bottom of the serving glass.
Fill glass with ice.
Add 200ml (or 2/3rd) of your glass with milk – we used oat.
Top with 2g of brewed matcha.
Stir once served to combine.

Made with Ceremonial Matcha