Easy Matcha Recipes: Matcha Latte, Iced Matcha and No-Bake Desserts

Easy Matcha Recipes to Make at Home: Lattes, Iced Matcha and No-Bake Desserts

Quick answer

Ippodo's matcha latte: 3 g matcha whisked in 90 ml of 80°C water for 15 seconds, then milk or soy milk to taste.
Ippodo's shaken matcha: 1 g of sifted matcha and 100 ml of ice water in a lidded flask, shaken.
Marukyu Koyamaen suggests dusting matcha over vanilla ice cream, or putting a scoop into freshly whisked matcha.

A white plate with a scoop of green matcha ice cream, a scoop of vanilla ice cream and a small brown sweet — Matcha and vanilla ice cream. Photo taken by the site owner.Photo: Sumimasen Guide (taken by the site owner)

Brought matcha home from Japan, or bought a tin after reading about it? You don't need a tea ceremony to enjoy it. Two Kyoto (Kyoto) tea makers, Ippodo and Marukyu Koyamaen, publish simple ways to use matcha in drinks and everyday food. This page collects 10 easy recipes, none of which need an oven, and marks which ones come from a maker and where we've made a small change. Amounts are given in grams, ml and °C, with teaspoons, fluid ounces and °F.

We haven't tested these in our own kitchen, so we don't describe how they taste; start with the makers' amounts and adjust to your liking.

Drinks: hot and iced matcha latte, matcha over ice, shaken matcha, milk matcha, matcha soda
Desserts: matcha affogato, matcha-dusted ice cream, matcha butter toast, matcha zenzai
No lumps: sift, spread the powder gently, then whisk; mix with a little water before milk
Water: if your tap water isn't drinkable, use soft bottled water (see how to make matcha)
Source shown for every recipe: Ippodo, Marukyu Koyamaen, or our variation

Before you start: three tips from the makers

Sift it. Marukyu Koyamaen explains that matcha forms small lumps from static and the shaking it gets in transport. Quality isn't affected, but sifting through a tea strainer makes it far easier to mix.
Spread, then whisk. The same company starts by stirring slowly to spread the matcha from the bottom of the bowl before whisking briskly.
Water first, milk second. Ippodo's latte whisks the matcha in a small amount of hot water, then adds the milk, so the powder is already smooth when the milk goes in.

Use plain, unsweetened matcha unless a recipe says otherwise. Teaspoon amounts follow Ippodo, which says 2 g of matcha is 1 level teaspoon; fluid ounces and °F are our rounded conversions.

Drinks

Matcha latte in four steps (Ippodo)

Steps 1 to 4 from Ippodo's matcha latte recipe (checked October 14, 2026). The iced version is our variation; tsp, fl oz and °F are our conversions.

1. Hot matcha latte (Ippodo)
3 g matcha (about 1 1/2 tsp), 90 ml water at 80°C (about 3 fl oz at 176°F), milk or soy milk.

Sift the matcha into a cup and add the hot water.
Whisk briskly for 15 seconds.
Pour in milk or soy milk a little at a time, as much as you like, and stir.

2. Iced matcha latte (our variation of Ippodo's latte)
The same matcha base as recipe 1, ice, cold milk or soy milk.

Make the base: 3 g matcha whisked in 90 ml water at 80°C.
Fill a glass with ice and cold milk.
Pour the base over and stir.

3. Matcha over ice (Ippodo; serving ideas from Marukyu Koyamaen)
2 g matcha (1 level tsp), 60 ml water at 80°C (about 2 fl oz at 176°F), ice.

Sift the matcha, add the hot water and whisk briskly for 15 seconds.
Chill with ice.
Marukyu Koyamaen makes its iced matcha a little stronger than usual, floats ice on top, and suggests syrup or fresh milk if you like.

Ippodo also has a cold-whisked version: the same 2 g of matcha whisked with 60 ml of chilled water instead of hot.

4. Shaken matcha (Ippodo)
1 g matcha (about 1/2 tsp), 100 ml ice water (about 3.4 fl oz), a flask or bottle with a lid.

Sift the matcha into the flask.
Pour in the ice water.
Close the lid and shake. Our safety note: shake only cold water, never hot, in a sealed bottle.

5. Milk matcha (Marukyu Koyamaen)
Matcha, milk, sugar if you like.

Whisk the matcha with milk instead of hot water.
Add sugar to taste.
Marukyu Koyamaen gives no amounts; its usual serving of about 1.5 g matcha (a light tsp) to about 70 ml (about 2.4 fl oz) of liquid is a starting point we suggest.

6. Uji-Shimizu soda (Ippodo)
1 stick of Ippodo's Uji-Shimizu (15 g; matcha sweetened with sugar), 30 ml water (about 1 fl oz), ice, 120 ml carbonated water (about 4 fl oz), lemon if you like.

Mix the Uji-Shimizu with the water.
Add ice and the carbonated water; Ippodo's guide is one part tea to four parts soda.
Add a squeeze of lemon if you like.

No-bake desserts

7. Matcha affogato ("cream matcha") (Marukyu Koyamaen)
Freshly whisked hot matcha, vanilla ice cream.

A dome of pale green shaved ice dusted with matcha powder in a dark bowl — A dome of shaved ice dusted with matcha. Photo taken by the site owner.Photo: Sumimasen Guide (taken by the site owner)

Whisk a bowl of matcha with hot water (see how to make matcha).
Put a scoop of vanilla ice cream into it.

8. Matcha-dusted vanilla ice cream (Marukyu Koyamaen; amount is ours)
Vanilla ice cream, a little matcha.

Scoop the ice cream into a bowl.
Dust matcha over it through a small sieve. We suggest starting with about 0.5 g (about 1/4 tsp) and adding more if you like.
Ippodo also suggests its Hatsu-mukashi matcha for pouring over ice cream.

9. Matcha butter toast (Marukyu Koyamaen)
Butter, matcha, bread, sugar if you like.

Mix matcha into softened butter.
Spread it on bread; toast first if you prefer.
Sprinkle with sugar if you like.

10. Matcha zenzai (Marukyu Koyamaen)
Sweet simmered azuki beans, freshly whisked matcha.

Put the azuki beans in a bowl.
Pour whisked matcha over the top. Marukyu Koyamaen says the sweetness and bitterness go well together.

Marukyu Koyamaen lists more ideas too, such as dusting matcha over warabimochi instead of kinako, mixing it into pancake mix, and making matcha salt for tempura.

Recipe chart

10 recipes at a glance

Amounts in grams and ml from Ippodo's recipe pages; Marukyu Koyamaen's ideas are from its "Matcha a la carte" page (checked October 14, 2026).

Which matcha to use

For lattes and desserts, Ippodo tags its Hatsu-mukashi and Organic Matcha as suited to lattes. For drinking on its own, our guide to making matcha has a chart of light and rich teas in the makers' own words. Where to buy them: buying matcha in Japan. And if you want to learn more about the tea itself: what matcha is and where it comes from.

Last reviewed: October 14, 2026. Recipes are the makers' and may change; our variations and conversions are marked. Not kitchen-tested by this site.

References

Photo credits

A white plate with a scoop of green matcha ice cream, a scoop of vanilla ice cream and a small brown sweet. Photo: Sumimasen Guide (taken by the site owner)

A dome of pale green shaved ice dusted with matcha powder in a dark bowl. Photo: Sumimasen Guide (taken by the site owner)

A bowl of frothy green matcha in front of a slice of yokan, a sweet bean jelly, on a red lacquer plate. Photo: Sumimasen Guide (taken by the site owner)

A traditional two-story wooden tea shop with a tiled roof and shop curtains, with a few visitors in front. Photo: Miya.m, CC BY-SA 4.0, via Wikimedia Commons (title text added)

Three self-service coffee machines on a counter at a 7-Eleven in Japan, with lids, straws, sugar and stirrers on a black shelf to the right. Photo: Tzuhsun Hsu, CC BY-SA 2.0, via Wikimedia Commons (title text added)

A restaurant window display of plastic food samples with price labels. Photo: Lombroso, Public domain, via Wikimedia Commons (title text added)

A bowl of creamy pork-bone ramen with sliced pork, egg and greens. Photo: Alasdair at en.wikipedia, CC BY 2.5, via Wikimedia Commons (title text added)

Plates of sushi in different colors moving along a conveyor belt. Photo: JIP, CC BY-SA 4.0, via Wikimedia Commons (title text added)

An empty wooden sushi counter with seats close together. Photo: Bobby.Creations, CC BY 4.0, via Wikimedia Commons (title text added)

A red lacquer bowl of miso soup with tofu, wakame seaweed and mitsuba leaves, seen from above. Photo: Douglas Perkins, CC0, via Wikimedia Commons (title text added)

A home dinner on a wooden table: a bowl of white rice, miso soup with tofu and mushrooms, grilled fish and small side dishes. Photo: サフィル, CC BY-SA 4.0, via Wikimedia Commons (title text added)

A plate of sashimi: slices of salmon and white fish on green leaves, a small mound of grated wasabi, a little wasabi on the salmon, and a sprig of shiso flowers. Photo: Ikusuki, CC BY 2.0, via Wikimedia Commons (title text added)

The front of a small Chinese restaurant with a big red sign and a lit "open" sign on a street in Nagoya (Aichi). Photo: Eugene Ormandy, CC BY-SA 4.0, via Wikimedia Commons (title text added)

Bite-size pieces of boiled octopus with purple-red skin and white flesh, topped with lots of chopped green onion. Photo: jim212jim, CC BY 2.0, via Wikimedia Commons (title text added)

A Japanese roast beef bowl: thin pink slices of beef piled over rice, topped with a raw egg yolk. Photo: Pocsywe, CC0, via Wikimedia Commons (title text added)

A Japanese supermarket shelf lined with rows of soy sauce bottles in many sizes and label colors. Photo: Kanesue, Public domain, via Wikimedia Commons (title text added)

A small white dish of Japanese pickles: yellow takuan, orange carrot and green cucumber slices. Photo: Douglas Perkins, CC0, via Wikimedia Commons (title text added)

A piece of tuna nigiri on a blue and white patterned plate. Photo: RuinDig/Yuki Uchida, CC BY 4.0, via Wikimedia Commons (title text added)

A handwritten Japanese lunch menu with dish names and prices in black and red ink. Photo: NORTLAUKAU 26088 JP, CC0, via Wikimedia Commons (cropped, title text added)

A metal oden pot at a convenience store counter in Japan, with daikon, eggs, shirataki noodles, fried tofu and skewered beef tendon simmering in separate sections. Photo: Ocr7041r38, CC BY-SA 4.0, via Wikimedia Commons (title text added)

A bowl of bright green matcha next to a cup of brown tea on a dark table. Photo: Sumimasen Guide (taken by the site owner)

A bowl of gyudon: thinly sliced simmered beef and onion over rice, in a patterned bowl on a wooden table. Photo: Ocdp, CC0, via Wikimedia Commons (title text added)

A Sushiro conveyor-belt sushi restaurant on the upper floor of a building, with a red and white sign, banners and a parking area with a van and bicycles below. Photo: Tokumeigakarinoaoshima, CC BY-SA 4.0, via Wikimedia Commons (title text added)

The front of a MOS Burger shop with green signs and big windows, with bicycles parked outside and a menu board by the door. Photo: Tjeerd Wiersma, CC BY 2.0, via Wikimedia Commons (title text added)

A takoyaki food stall with a bright octopus banner. Photo: whalt, CC BY 2.0, via Wikimedia Commons (title text added)

The lit entrance of a small izakaya with a white sign. Photo: Japanexperterna.se, CC BY-SA 3.0, via Wikimedia Commons (title text added)

Japanese yen banknotes and coins. Photo: ASTELUS, CC BY-SA 4.0, via Wikimedia Commons (title text added)

A set restaurant table with a reserved sign. Photo: David Baron, CC BY-SA 2.0, via Wikimedia Commons (title text added)

A plate of sashimi with wasabi and soy sauce. Photo: Douglas Perkins, CC BY 4.0, via Wikimedia Commons (title text added)

Card images combine these photos with the page title. Photos are used under their licenses (public domain, CC0, CC BY or CC BY-SA); adapted images are shared under the same license as the original.