Your Summer Matcha Go-Tos

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.

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.

Gather

• 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!

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.

Gather

• 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.

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.

Gather

• 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.

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.

Gather

• 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.

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.