Category: Matcha Recipes

Name: Dalgona Matcha Recipe
Prep time: 8 min
Total time: 8 min
Yield: 1 serving
Ingredients: 60 ml cold heavy cream; 3 g matcha powder; 10 ml vanilla syrup; Optional 5–10 g powdered sugar; 180 ml milk or milk alternative; Ice as needed; Matcha powder for garnish

Dalgona Matcha Recipe: Whipped Matcha Cloud Latte
Dalgona matcha is a creamy whipped matcha drink built around a soft green matcha cloud served over milk. Unlike whipped coffee, matcha needs a cream-based or otherwise stabilizing structure to hold its shape, making this version a practical starting point for café menu testing.

Recipe Information
Servings: 1
Prep Time: 8 minutes
Matcha: 3 g
Style: Hot or iced
Application: Café drink / whipped matcha latte

Matcha, cream, milk and vanilla form the base of this whipped matcha latte.

Dalgona Matcha Ingredients
Whipped Matcha Foam
60 ml cold heavy cream
3 g matcha powder
10 ml vanilla syrup
Optional: 5–10 g powdered sugar
Milk Base
180 ml milk or milk alternative
Ice, as needed
Matcha powder for a light garnish
How to Make a Whipped Matcha Latte

1. Chill the mixing bowl

Use a cold bowl and cold cream so the matcha foam develops structure quickly and consistently.

2. Sift the matcha

Sift 3 g of matcha into the bowl to reduce clumps and improve the finished texture.

3. Add cream and vanilla

Add the cold heavy cream and vanilla syrup. Include powdered sugar if a sweeter, slightly firmer foam is preferred.

4. Whip to soft peaks

Whip until the matcha foam is thick, smooth and spoonable. Stop at soft peaks; overwhipping can make the topping stiff or grainy.

5. Prepare the milk base

For an iced version, fill a glass with ice and add the milk. For a warm version, heat the milk gently before pouring.

6. Finish the drink

Spoon the whipped matcha cloud over the milk, dust lightly with matcha and serve promptly. Stir before drinking.

Whip the chilled mixture only until it reaches soft, spoonable peaks.

Why Dalgona Matcha Needs a Whipped Base

Instant coffee can form a stable foam with sugar and water, but matcha does not behave the same way. A whipped matcha topping needs a structure such as heavy cream, coconut cream, aquafaba or egg white. For café service, chilled cream is usually the simplest option to test because it is familiar, quick to prepare and easy to portion.

The finished drink should have a smooth matcha cloud that remains soft enough to stir into the milk.

Best Matcha Profile for This Recipe
Café / Latte Matcha Profile is the recommended starting point for this milk-based whipped drink. It is designed to remain visible and balanced alongside dairy or plant-based milk.
For a brighter green appearance and a more refined finished drink, the Premium Latte Matcha Profile can also be tested in the actual cream, milk and sweetener system.
Compare Matcha Profiles
Matcha for Café Drinks

Café Testing Notes
- Keep the cream cold: warm cream takes longer to whip and produces less reliable structure.
- Do not overwhip: the topping should remain soft enough to spoon and stir.
- Watch liquid sweeteners: extra syrup can loosen the foam, so test the exact formula.
- Serve promptly: prepare the topping in small controlled batches and validate its holding time.
- Test alternatives separately: coconut cream and other bases will change flavor, texture and stability.
Commercial Batch Guidance
Batch Matcha Heavy Cream Vanilla Syrup Milk
1 drink 3 g 60 ml 10 ml 180 ml
10 drinks 30 g 600 ml 100 ml 1.8 L
25 drinks 75 g 1.5 L 250 ml 4.5 L
Prepare foam in small controlled batches and validate holding time, texture and service speed before using the formula in full service.
Use the Matcha Cost Calculator

Testing a Whipped Matcha Drink for Your Menu?
Compare matcha profiles, estimate your serving cost and request B2B samples for recipe testing in your own milk and sweetener system.
Request B2B Samples
Matcha for Café Drinks
Compare Profiles
2026年10月3日
Japanese Matcha Parfait Recipe with Matcha Jelly, Shiratama & Red Bean
A Japanese-inspired matcha parfait brings several textures into one dessert: cool matcha jelly, chewy shiratama, sweet red bean and creamy matcha ice cream or soft serve. For cafés, dessert bars and food businesses, the components can be prepared separately, portioned consistently and assembled close to service.

Recipe Information
Servings: 4
Prep Time: About 30 minutes
Chill Time: 2–3 hours
Matcha: Approximately 10–12 g
Application: Café dessert / Japanese-inspired plated dessert / parfait

Matcha, sweet red bean, shiratama, jelly ingredients and crunchy garnish.

Matcha Parfait Ingredients
Matcha Jelly
6 g matcha powder
400 ml water
50 g sugar
6 g powdered gelatin
Shiratama
100 g shiratamako glutinous rice flour
Approximately 90 ml water, added gradually
For Assembly
- 120 g sweet red bean paste, smooth or chunky
- 4 portions matcha ice cream or matcha soft serve
- Optional whipped cream
- Matcha powder for light dusting
- Optional kuromitsu or condensed milk
- Optional crisp wafer or granola for texture
How to Make a Japanese Matcha Parfait

1. Make the matcha jelly

Mix the matcha and sugar first so the powder disperses evenly. Warm part of the water, dissolve the gelatin and gradually whisk in the matcha mixture. Add the remaining water, strain into a shallow container and chill until fully set.

2. Prepare the shiratama

Place the shiratamako in a bowl. Add water gradually while kneading until the dough is smooth and soft enough to shape without cracking. Roll into small balls, cook in boiling water until they float, continue briefly, then transfer to cold water and drain.

3. Portion the red bean

Use smooth or chunky sweetened azuki according to the desired texture. For café service, portion it in advance to keep sweetness and cost consistent.

4. Cut the matcha jelly

Cut the chilled jelly into clean, visible cubes. Keep refrigerated until service.

5. Add the frozen matcha component

Use one portion of matcha soft serve or ice cream as the main creamy element. Add it immediately before serving.

6. Assemble the parfait

Layer a crisp garnish, matcha jelly, shiratama and red bean in the glass. Add the matcha ice cream or soft serve, finish with a light matcha dusting and serve optional sauce in a controlled amount.

Layer the prepared components and add the frozen matcha element close to service.

Why This Matcha Dessert Works

The key is texture contrast. Matcha jelly gives a light, cool bite. Shiratama adds chewiness. Red bean provides sweetness and body, while matcha ice cream or soft serve brings creaminess. Together, the dessert feels more complete than a single frozen matcha component served alone.

A finished matcha parfait with layered color, texture and balanced portioning.

Best Matcha Profile for This Recipe
Culinary Matcha Profile is the recommended starting point for the jelly and dessert components. It is designed for desserts, cream applications, ice cream and other food-service recipes.
For a brighter green finish or a more refined matcha flavor in the frozen component, the Premium Latte Matcha Profile can also be tested. Evaluate the powder inside the actual dairy, sugar and dessert formulation.
Matcha for Baking & Desserts
Compare Matcha Profiles

Café Dessert Testing Notes
- Judge the finished jelly color: jelly can visually mute matcha compared with dry powder, so evaluate it after chilling.
- Prevent sediment: sift and mix matcha with sugar before adding liquid to improve dispersion.
- Test shiratama holding time: its texture changes during extended storage, so establish a realistic service window.
- Add soft serve last: pre-portion the other components and assemble the frozen element to order.
- Control sweetness: red bean, ice cream and sauce can easily overpower the matcha.
Commercial Portioning Example
For one serving, begin with approximately 60–80 g matcha jelly, 2–3 shiratama, 25–30 g red bean and 70–90 g matcha ice cream or soft serve.
Adjust the portion according to glass size, menu price and whether the parfait is offered as a full dessert or a smaller add-on.

Testing Matcha for Café Desserts?
Matcha behaves differently in jelly, ice cream, cream fillings and baked desserts. Test it in the actual formulation before standardizing a commercial recipe.
Request B2B Samples
Matcha for Desserts
Compare Profiles
2026年10月3日
Apple Cider Matcha Mimosa Recipe for Fall Brunch
Crisp apple cider, smooth matcha and sparkling bubbles come together in this fall-inspired matcha mimosa. It is a bright seasonal option for brunch menus, autumn events and café specials, with an easy alcohol-free variation for broader service.

Recipe Information

Servings: 1
Prep Time: 5 minutes
Matcha: 2–3 g
Style: Sparkling / Fall Brunch Drink

Apple cider, matcha, sparkling wine and optional cinnamon garnish.

Apple Cider Matcha Mimosa Ingredients
Matcha Concentrate
2–3 g matcha powder
45 ml warm water
Apple Mimosa
90 ml chilled apple cider
90 ml chilled prosecco or dry sparkling wine
Prepared matcha concentrate
Optional Garnish
- Thin apple slice
- Cinnamon-sugar rim
- Cinnamon stick
How to Make an Apple Cider Matcha Mimosa
1. Chill the ingredients. Keep the cider, sparkling wine and serving glass cold before assembly.
2. Prepare the glass. If using a cinnamon-sugar rim, lightly moisten the rim and dip it into the mixture.
3. Whisk the matcha. Sift 2–3 g matcha into a bowl, add 45 ml warm water and whisk until smooth.
4. Add the apple cider. Pour the chilled cider into the glass.
5. Add the sparkling wine. Pour slowly to preserve carbonation and leave room for the matcha.
6. Finish with matcha. Add the matcha concentrate last for a layered appearance, garnish with apple and serve immediately.
Add the matcha concentrate last to create a distinct green layer.
Alcohol-Free Sparkling Apple Matcha
For a non-alcoholic café or event option, replace the wine with sparkling apple cider, sparkling white grape juice or unsweetened sparkling water.
- 45 ml matcha concentrate
- 120 ml chilled apple cider
- 60–90 ml sparkling water or sparkling cider
The same seasonal presentation can be adapted to an alcohol-free service format.

What Does a Matcha Mimosa Taste Like?

Apple cider brings sweet-tart fruit notes, while matcha adds a clear tea character and mild bitterness. Dry sparkling wine keeps the finish light; a restrained cinnamon garnish can reinforce the autumn profile without covering the matcha.

Best Matcha Profile for This Recipe
Premium Latte Matcha Profile is the recommended starting point when you want visible green color and a refined finish in a fruit-forward sparkling drink.
A Classic Ceremonial profile can also be tested for menus that prioritize a smoother tea-led character.
Compare Matcha Profiles

Café Menu Testing Notes
- Keep everything chilled: cold ingredients preserve carbonation and reduce dilution.
- Control sweetness: cider sweetness varies, so test before adding any extra syrup.
- Add matcha last: this supports the layered presentation customers expect from a seasonal special.
- Build to order: matcha concentrate and cider can be prepared in advance, but add the sparkling component close to service.
Commercial Batch Guidance

Batch Matcha Warm Water Apple Cider
1 drink 2–3 g 45 ml 90 ml
10 drinks 20–30 g 450 ml 900 ml
50 drinks 100–150 g 2.25 L 4.5 L
Prepare matcha concentrate and apple components in controlled batches. Add the sparkling component close to service.

Planning Seasonal Drink Costs?
Use the Cost Calculator

Testing a Fall Matcha Menu?
Compare application profiles, explore matcha for café drinks or request B2B samples for recipe testing in your own ingredients and service format.
Request B2B Samples
Matcha for Café Drinks
Compare Profiles
2026年10月3日
Brown Butter Matcha Banana Bread Recipe
Brown butter, ripe bananas and matcha come together in this moist, lightly nutty banana bread with an earthy green-tea finish.

Browning the butter adds a deeper toasted flavor, while matcha gives the loaf a distinctive color and tea character. This recipe works for home baking and as a practical starting point for cafés and bakeries developing matcha loaf cakes, breakfast slices or seasonal bakery items.

For commercial baking applications, begin testing with a Culinary Matcha Profile. Baked products need matcha that remains noticeable alongside flour, butter, sugar and prolonged heat exposure.
Recipe Information
- Yield: 1 loaf, about 8–10 slices
- Prep Time: About 20 minutes
- Bake Time: 55–65 minutes
- Oven: 350°F / 175°C
- Matcha: 10–12 g
- Application: Bakery / Loaf Cake / Café Pastry
Ripe bananas, brown butter and matcha form the flavor base of this marbled loaf.

Ingredients
Wet Ingredients

3 ripe bananas, about 330–350 g mashed
115 g unsalted butter
150 g light brown sugar
2 large eggs
1 tsp vanilla extract
Dry Ingredients

220 g all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
10–12 g matcha powder
Optional Additions

60–80 g white chocolate chips
Chopped walnuts or pecans
How to Make Brown Butter Matcha Banana Bread

1. Brown the butter

Place the butter in a light-colored saucepan over medium heat. Let it melt, foam and gradually turn golden brown. When the milk solids become toasted and the butter develops a nutty aroma, remove it from the heat and cool for several minutes.

2. Prepare the bananas

Mash the ripe bananas in a large bowl until mostly smooth. A few small pieces are fine. Add the brown sugar, eggs, vanilla and cooled brown butter, then whisk until evenly combined.

3. Combine the dry ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Keep the matcha separate if you want a defined marbled loaf.

4. Make the banana bread batter

Fold the dry ingredients into the banana mixture only until the flour is mostly incorporated. Avoid overmixing, which can make the finished loaf dense.

5. Create the matcha batter

Divide the batter approximately in half. Sift the matcha into one portion and fold gently until evenly green. For a stronger matcha presence, use slightly more than half of the batter for the matcha portion.

Keep the plain and matcha batters distinct, then alternate them in the prepared loaf pan.

6. Create the marble pattern

Line a loaf pan with parchment paper. Alternate spoonfuls of plain banana batter and matcha batter in the pan. Run a knife or skewer through the mixture once or twice. Do not over-swirl, or the colors will blend together.

7. Bake

Bake at 350°F / 175°C for approximately 55–65 minutes. Check the center with a skewer or toothpick; the loaf is ready when it comes out with only a few moist crumbs. If the top browns too quickly, cover loosely with foil near the end.

8. Cool before slicing

Cool the bread in the pan for about 15 minutes. Transfer it to a rack and allow it to cool further before slicing so the crumb can finish setting.

Why Brown Butter Works with Matcha Banana Bread

Brown butter develops toasted, nutty aromas as its milk solids caramelize. Those deeper flavors balance the sweetness of ripe bananas and add more complexity than ordinary melted butter. Matcha contributes an earthy tea note and visual contrast. A balanced loaf should still taste clearly of banana while retaining a noticeable matcha finish.

Evaluate both the finished green color and matcha flavor after the loaf has cooled.

A Note About Matcha Color When Baking

Matcha usually looks brighter in raw batter than it does after baking. Heat, baking time and the natural ingredients in banana bread can make the finished crumb appear more muted or olive-toned.

For cafés and bakeries, evaluate matcha based on finished color after baking, flavor after cooling, matcha dose, recipe sweetness and the actual baking temperature and time. Avoid judging performance only from the dry powder or raw batter.

Best Matcha Profile for Banana Bread

For this recipe, begin with the Culinary Matcha Profile. It is intended for baking, desserts, loaf cakes, cookies and food manufacturing. Because banana bread contains flour, butter, sugar and prolonged heat exposure, evaluate matcha in the finished baked product rather than only as dry powder.

Explore Matcha for Baking & Desserts

Compare Matcha Profiles

Bakery Testing Notes
- Test the final baked color: Compare the loaf only after it has completely cooled.
- Avoid excessive baking time: Overbaking can darken the crust, reduce moisture and further mute the green appearance.
- Control matcha dosage: Too little matcha may disappear behind banana and brown butter; too much may add unnecessary bitterness or astringency.
- Consider the marble ratio: Test 50% matcha batter / 50% plain batter or 70% matcha / 30% plain, depending on the visual target for each slice.
Commercial Batch Guidance

Batch Matcha Flour Banana
1 loaf 10–12 g 220 g 330–350 g
5 loaves 50–60 g 1.1 kg 1.65–1.75 kg
10 loaves 100–120 g 2.2 kg 3.3–3.5 kg
For commercial production, scale the full formula by weight and validate bake time, pan size and matcha performance before standardizing the recipe.

Testing Matcha for Bakery Products?

Different recipes can change how matcha looks and tastes after baking. Test the powder in your actual finished product before selecting a commercial matcha for banana bread, cookies, cakes or desserts.

Request B2B Samples

Matcha for Baking & Desserts

Compare Matcha Profiles
2026年10月3日
Raspberry Matcha Lemonade Recipe: A Fresh Summer Café Drink
Bright, fruity and refreshing, this raspberry matcha lemonade pairs a vivid raspberry base with fresh lemon and a smooth green matcha layer. The strong red-and-green contrast makes it especially useful for summer café menus, seasonal launches and social content.

This recipe starts with matcha powder, fresh raspberries and lemon rather than a premixed matcha lemonade powder, giving operators more control over sweetness, acidity, color and matcha intensity during menu testing.
Recipe Information
- Servings: 1
- Prep Time: 10 minutes
- Matcha: 3 g
- Style: Iced / Fruit-Based
- Best For: Summer Café & Seasonal Menus
Fresh raspberries, lemon, matcha and sweetener create a flexible base for café recipe testing.

Ingredients
Raspberry Base

8–10 fresh raspberries
15 ml honey or simple syrup
15 ml cold water

Lemonade

30 ml fresh lemon juice
150 ml cold water
10–15 ml honey or simple syrup
Matcha Layer

3 g matcha powder
60 ml warm water

To Serve

Ice
Fresh raspberries
Lemon slice
Mint, optional
How to Make Raspberry Matcha Lemonade

1. Prepare the raspberry base

Muddle the raspberries with 15 ml sweetener and 15 ml cold water until juicy. Spoon the mixture into the bottom of a tall serving glass.

2. Mix the lemonade

Stir the lemon juice, 150 ml cold water and 10–15 ml sweetener until fully combined. Adjust sweetness only after tasting with the raspberry base.

3. Prepare the matcha

Sift 3 g matcha into a bowl or shaker, add 60 ml warm water and whisk or shake until smooth with no visible clumps.

4. Build the drink

Fill the glass with ice and pour the lemonade over the raspberry base. Pour slowly if you want to retain a more visible red layer.

Pour the prepared matcha slowly to create a clear layered presentation.

5. Add the matcha

Slowly pour the prepared matcha over the ice. Serve layered for visual impact, then stir before drinking.

6. Garnish and serve

Finish with fresh raspberries, a lemon slice and optional mint. Serve immediately while the ice and color layers remain defined.

Why This Raspberry Matcha Lemonade Works
- Raspberry color: The red fruit base creates a strong visual contrast with green matcha.
- Lemon refreshment: Fresh acidity keeps the drink bright and suitable for warm-weather menus.
- Matcha structure: Matcha adds body, color and a tea finish that balances the fruit and sweetener.
A finished raspberry matcha lemonade with a clear fruit, lemonade and matcha presentation.

Best Matcha Profile for This Recipe

Café / Latte Matcha Profile is the practical starting point for this fruit-based iced drink. Its color and flavor are designed to remain noticeable alongside lemon, raspberry and sweetener.

For cafés prioritizing a brighter green appearance and a more refined finished drink, the Premium Latte Matcha Profile can also be tested in the final recipe system.

Compare Matcha Profiles

Café Testing Notes
- Check acidity: Lemon can sharpen perceived bitterness, so test the complete drink rather than the matcha base alone.
- Watch color over time: Review the drink at 5, 15 and 30 minutes to understand separation and color changes.
- Test pulp and serviceware: Raspberry seeds and pulp may affect straw choice, takeaway lids and drinking texture.
- Standardize sweetness: Fruit ripeness varies. Establish a target syrup level after testing repeat batches with your actual ingredients.
Commercial Batch Guidance

Use the quantities below as a starting point for controlled recipe trials. Confirm acidity, sweetness, color and holding performance before introducing the drink into full service.

Batch Matcha Lemon Juice Total Water Raspberries
1 drink 3 g 30 ml 210 ml 8–10
10 drinks 30 g 300 ml 2.1 L 80–100
50 drinks 150 g 1.5 L 10.5 L 400–500
Sweetener and fruit quantities should be standardized after supply and service testing.

Planning Your Cost per Serving?

Estimate how matcha dose, ingredient costs and menu price affect the commercial potential of this drink.

Use the Matcha Cost Calculator

Developing a Summer Matcha Menu?

Compare suitable matcha profiles, explore café applications or request B2B samples for recipe testing in your own ingredients and service format.

Request B2B Samples

Explore Café Matcha

Compare Matcha Profiles
2026年10月3日
Halloween Matcha Latte Recipe: Frankenstein Vanilla Cold Foam
Give your fall drink menu a playful seasonal twist with this Frankenstein-inspired Halloween matcha latte. Bright green iced matcha, creamy vanilla cold foam and a chocolate-dripped rim create a drink that is easy to recognize, fun to photograph and suitable for Halloween café specials, seasonal events or recipe testing.

The recipe uses a milk-based matcha base, making it a natural application for our Café / Latte Matcha Profile. Cafés looking for a brighter green appearance or a more refined finished cup can also compare the Premium Latte Matcha Profile during sample testing.
Recipe Information
- Servings: 1 drink
- Prep Time: About 10 minutes
- Matcha Amount: 3 g
- Drink Style: Iced matcha latte
- Application: Seasonal café drink / Halloween menu
Ingredients

Matcha, milk, vanilla cold foam, chocolate and ice create the color and contrast for this seasonal café drink.
Matcha Latte

3 g matcha powder

60 ml warm water

180 ml milk or preferred milk alternative

10 ml maple syrup or simple syrup

Ice
Chocolate Rim

25 g dark chocolate

1/2 tsp coconut oil

Vanilla Cold Foam

45 ml heavy cream

30 ml milk

1 tsp vanilla syrup
Decoration
- A small amount of melted chocolate for decoration
- Optional matcha dust or chocolate shavings
How to Make a Halloween Frankenstein Matcha Latte

1. Decorate the glass

Create a simple Frankenstein-style face on the outside of a clean glass. Keep any external decorative marker below the drinking rim and away from surfaces that come into contact with the beverage. For café service, test the decoration method in advance so it remains clean and consistent during preparation.

2. Prepare the chocolate rim

Melt the dark chocolate with the coconut oil until smooth. Carefully coat or drizzle the chocolate around the outer rim of the glass and allow it to begin setting. The dark chocolate creates the visual contrast that gives the drink its Halloween look.

3. Prepare the matcha

Sift 3 g of matcha into a bowl. Add 60 ml of warm water and whisk until the matcha is smooth and evenly dispersed. Avoid using boiling water.

4. Build the iced latte

Fill the decorated glass with ice. Add the milk and sweetener, then pour in the prepared matcha. Gently stir for a uniform green appearance or keep some layering for presentation.

5. Prepare the vanilla cold foam

Combine the heavy cream, milk and vanilla syrup. Froth until the mixture becomes thick and creamy but is still pourable.

A seasonal serving concept showing the matcha application, chocolate rim and vanilla cold foam.

6. Finish the drink

Spoon or pour the vanilla cold foam over the iced matcha latte. Finish with a light chocolate drizzle, matcha dust or chocolate shavings, then serve immediately.

Best Matcha Profile for This Recipe

Café / Latte Matcha Profile

This is the primary profile we would test for this recipe. Milk, vanilla cold foam and chocolate introduce several competing flavors, so the matcha needs enough presence to remain noticeable in the finished drink.

It is suited to iced matcha lattes, flavored café drinks, milk-based applications and seasonal menu testing. The Premium Latte Matcha Profile may also be worth testing where brighter color and a more refined sensory profile are priorities. The final choice should be confirmed using the café’s actual milk, sweetener and serving format.

Compare Matcha Profiles

Café Menu Testing Notes

Keep the green visually strong

The Halloween concept depends on the contrast between bright matcha green and dark chocolate. Too much milk can soften the appearance, so test the final milk-to-matcha ratio in the actual serving glass.

Watch the chocolate intensity

Chocolate works visually, but a heavy rim can overpower the tea flavor. Compare different chocolate quantities before standardizing the recipe.

Test cold foam stability

If the drink will be offered during busy service, test how the vanilla cold foam behaves after several minutes. Presentation immediately after preparation may differ from the drink after pickup or delivery.

Build for photography

The green matcha, dark chocolate and Halloween decoration are naturally suited to seasonal social content. Prepare the final garnish immediately before photography.

Commercial Batch Guidance

Batch Matcha Warm Water Milk
1 drink 3 g 60 ml 180 ml
10 drinks 30 g 600 ml 1.8 L
50 drinks 150 g 3 L 9 L

Sweetener, cold foam and chocolate quantities should be standardized according to the café’s final cup size, sweetness target and service workflow.

Planning the Cost of a Seasonal Matcha Drink?

For cafés testing this recipe commercially, ingredient cost should be evaluated using the actual matcha dose, milk, cold foam, chocolate and expected waste. Use the Matcha Origin Co. calculator to estimate matcha usage and cost per serving before scaling the recipe.

Use the Matcha Cost Calculator

Testing Matcha for a Halloween or Seasonal Menu?

Different milk, sweetener and flavor combinations can change how matcha performs in a finished drink. Test samples in the actual formulation before choosing a commercial profile.

Request B2B Samples

View Matcha for Lattes

Compare Matcha Profiles
2026年10月2日
Iced Banana Cream Matcha Latte Recipe
Creamy, refreshing and visually distinctive, this iced banana cream matcha latte pairs a smooth milk-based matcha base with a lightly sweet banana cream topping. It is a practical recipe for home preparation and a useful starting point for cafés developing seasonal or signature matcha drinks.
Recipe at a Glance
- Yield: 1 serving
- Preparation time: About 10 minutes
- Application: Iced milk-based café drink
- Suggested profile: Café / Latte or Premium Latte Matcha
Ingredients

Matcha, banana, milk and optional protein powder form the base of this café-style recipe.

Matcha Latte Base
- 1 teaspoon matcha powder
- 60 ml warm water, ideally below boiling
- 200 ml oat milk or milk of choice
- Ice
Banana Cream Topping
- 1/2 ripe banana
- 120 ml coconut milk or milk of choice
- 1 scoop vanilla protein powder, optional
- A small amount of ice, if needed for blending
Directions
1. Prepare the matcha. Sift the matcha into a bowl, add the warm water and whisk until smooth and free of lumps.
2. Build the latte base. Fill a tall glass with ice, pour in the milk and add the whisked matcha. Stir gently for an even base or leave partially layered for presentation.
3. Blend the banana cream. Blend the banana, coconut milk and optional vanilla protein powder until smooth, creamy and lightly aerated.
4. Finish the drink. Spoon or slowly pour the banana cream over the iced matcha latte to create a soft layered effect.
5. Serve immediately. Present the drink cold while the topping remains light and defined.
Why This Recipe Works
- Banana adds natural sweetness and a creamy texture without overwhelming the matcha.
- The milk-based format softens bitterness while keeping the matcha character visible.
- The contrasting layers create strong visual appeal for café menus and social content.
- The topping can be adjusted for dairy, oat, coconut or other menu requirements.
Choosing a Matcha Profile

For everyday milk-based service, a Café / Latte Matcha Profile can provide a clear green appearance and enough flavor presence to remain noticeable alongside banana and milk. A Premium Latte Matcha Profile may be preferred when a smoother finish or more refined presentation is the priority.

Because milk type, sweetness and serving size all affect the result, sample testing in the actual recipe is the best way to confirm the right profile. You can compare matcha profiles or review our guidance for matcha for lattes and café drinks.

Notes for Café Operators
- Standardize the matcha dose and water temperature before adjusting sweetness.
- Prepare the banana cream in small batches and keep it chilled for service.
- Test the topping with your chosen milk because thickness and separation can vary.
- For a 10-serving trial, multiply each ingredient by ten and evaluate holding time before using the recipe in full service.
Developing a Milk-Based Matcha Menu?

Compare our Café / Latte and Premium Latte profiles, then test performance in your own milk, sweetness level and serving format.

Request B2B Samples

Explore More Matcha Recipes
2026年10月2日

Batch	Matcha	Heavy Cream	Vanilla Syrup	Milk
1 drink	3 g	60 ml	10 ml	180 ml
10 drinks	30 g	600 ml	100 ml	1.8 L
25 drinks	75 g	1.5 L	250 ml	4.5 L

Batch	Matcha	Flour	Banana
1 loaf	10–12 g	220 g	330–350 g
5 loaves	50–60 g	1.1 kg	1.65–1.75 kg
10 loaves	100–120 g	2.2 kg	3.3–3.5 kg

Batch	Matcha	Warm Water	Apple Cider
1 drink	2–3 g	45 ml	90 ml
10 drinks	20–30 g	450 ml	900 ml
50 drinks	100–150 g	2.25 L	4.5 L

Batch	Matcha	Lemon Juice	Total Water	Raspberries
1 drink	3 g	30 ml	210 ml	8–10
10 drinks	30 g	300 ml	2.1 L	80–100
50 drinks	150 g	1.5 L	10.5 L	400–500

SOURCING & PRICING

BUYER TOOLS

COMMERCIAL SUPPORT

PRIVATE LABEL SERVICES

PROJECT SUPPORT

BUSINESS TYPES

MATCHA SELECTION

SELECTION SUPPORT

QUALITY INFORMATION

QUALITY BUYER GUIDES

PROJECT SUPPORT

ORIGIN & PRODUCTION

ORIGIN & PRODUCTION GUIDES

Category: Matcha Recipes

Dalgona Matcha Recipe: Whipped Matcha Cloud Latte

Recipe Information

Dalgona Matcha Ingredients

Whipped Matcha Foam

Milk Base

How to Make a Whipped Matcha Latte

1. Chill the mixing bowl

2. Sift the matcha

3. Add cream and vanilla

4. Whip to soft peaks

5. Prepare the milk base

6. Finish the drink

Why Dalgona Matcha Needs a Whipped Base

Best Matcha Profile for This Recipe

Café Testing Notes

Commercial Batch Guidance

Testing a Whipped Matcha Drink for Your Menu?

Japanese Matcha Parfait Recipe with Matcha Jelly, Shiratama & Red Bean

Recipe Information

Matcha Parfait Ingredients

Matcha Jelly

Shiratama

For Assembly

How to Make a Japanese Matcha Parfait

1. Make the matcha jelly

2. Prepare the shiratama

3. Portion the red bean

4. Cut the matcha jelly

5. Add the frozen matcha component

6. Assemble the parfait

Why This Matcha Dessert Works

Best Matcha Profile for This Recipe

Café Dessert Testing Notes

Commercial Portioning Example

Testing Matcha for Café Desserts?

Apple Cider Matcha Mimosa Recipe for Fall Brunch

Recipe Information

Apple Cider Matcha Mimosa Ingredients

Matcha Concentrate

Apple Mimosa

Optional Garnish

How to Make an Apple Cider Matcha Mimosa

Alcohol-Free Sparkling Apple Matcha

What Does a Matcha Mimosa Taste Like?

Best Matcha Profile for This Recipe

Café Menu Testing Notes

Commercial Batch Guidance

Planning Seasonal Drink Costs?

Testing a Fall Matcha Menu?

Brown Butter Matcha Banana Bread Recipe

Recipe Information

Ingredients

Wet Ingredients

Dry Ingredients

Optional Additions

How to Make Brown Butter Matcha Banana Bread

1. Brown the butter

2. Prepare the bananas

3. Combine the dry ingredients

4. Make the banana bread batter

5. Create the matcha batter

6. Create the marble pattern

7. Bake

8. Cool before slicing

Why Brown Butter Works with Matcha Banana Bread

A Note About Matcha Color When Baking