Our recipes

Mango matcha combines the freshness of Japanese green tea with the sweetness of tropical fruit. Discover the right dosages, the recipe for iced latte and mango matcha smoothie, plus other successful variations.

Homemade matcha mochi recipe, no oven needed: chewy glutinous rice dough, perfectly balanced matcha, tips and gourmet variations in 30 minutes.

Strawberry, white chocolate, and ceremonial matcha: a delicious and easy layered red velvet matcha latte recipe, along with the history of this North American classic.

Matcha Horchata: A creamy, cinnamon-infused iced drink, blending the sweetness of rice with the depth of matcha. The complete homemade recipe.

Homemade matcha cold foam in 3 minutes: a cold, creamy foam to top your iced drinks, no machine required. Recipe and tips.

Matcha and black sesame shortbread: a buttery, green, and toasted shortbread that's easy to make. The complete recipe to go with your matcha tea.

Hōjicha latte, a sweet, low-caffeine alternative to coffee: the 3-minute homemade recipe, hot or iced, with comforting roasted notes.

Matcha in baking: cookies, tiramisu and chocolate-strawberry duo. Which matcha to choose and how to use it without bitterness.

Iced matcha lemonade: the fresh and tangy recipe to replace iced coffee this summer, with a smooth and lasting energy boost.

Homemade strawberry matcha latte: the easy, fresh, and low-sugar recipe for a creamy strawberry latte without excess syrup.

Matcha bingsu combines Korean shaved ice and Japanese green tea. Here's the complete recipe, no machine needed, for a fresh and delicious frozen dessert.

Matcha Lemonade Recipe: An Iced and Refreshing Drink Ready in Minutes. Ingredients, Steps, Tips, and Variations.

Matcha mocha combines matcha and chocolate for a delicious drink. Discover our homemade matcha mocha recipe, hot or iced, and our tips for a creamy and balanced result.

Matcha and banana form a duo that is as simple as it is successful. The banana brings a natural sweetness and creamy texture that balances the vegetal notes of the matcha. The result: smooth, comforting, and easy-to-prepare drinks. Here are two must-try recipes, the banana matcha latte and the banana bread matcha latte, plus a more comprehensive idea to blend.   Why combine matcha and banana A ripe banana is one of matcha's best partners. Its natural sweetness softens the bitterness of the green powder without the need to add much sugar. Its texture gives body to the drink, making it creamy, almost like a dessert. In terms of energy, the combination holds up all day. Matcha provides a gentle and sustained caffeine boost thanks to L-theanine, and banana contributes natural carbohydrates and potassium. It's an ideal base for a quick breakfast or an afternoon break. Banana works equally well in hot or iced versions. It pairs particularly well with a mild and creamy oat milk matcha latte, but can be adapted to almost any plant-based milk. Banana matcha latte: the creamy recipe The simplest and quickest version. A classic matcha latte to which banana brings mellowness and natural sweetness. Ready in less than five minutes. Ingredients (1 large glass) 1.5 g matcha (one level scoop), 1/2 ripe banana, 200 ml milk of your choice, 20 ml hot water at 75°C, 1 teaspoon maple syrup (optional), a few ice cubes for the cold version. Preparation (5 min) Blend the banana with the milk until smooth. In a separate bowl, sift the matcha then whisk it with the hot water, using quick movements, until a fine foam forms. For the hot version, gently heat the banana milk and pour the matcha over it. For the iced version, fill a glass with ice cubes, add the banana milk, then drizzle the matcha on top. Mix just before drinking. The game-changing tip Choose a very ripe banana, with a few spots on the skin. The riper it is, the sweeter it will be, and the less maple syrup you'll need. A bamboo whisk remains the best tool to dissolve matcha without lumps.   Banana bread matcha latte: the taste of cake in a glass This version takes indulgence a step further. With a little cinnamon, a hint of nutmeg, and vanilla, the drink takes on the warm taste of freshly baked banana bread. Perfect for autumn mornings or when you crave comfort. Ingredients (1 large glass) 1.5 g matcha, 1 ripe banana, 200 ml milk of your choice, 20 ml hot water at 75°C, 1/4 teaspoon cinnamon, 1 pinch nutmeg, 1/4 teaspoon vanilla extract, 1 teaspoon maple syrup, a few ice cubes. Preparation (5 min) Blend the banana with the milk, cinnamon, nutmeg, vanilla, and maple syrup. You'll get a fragrant base reminiscent of banana bread batter. Whisk the matcha in hot water until foamy. Fill a large glass with ice cubes, pour in the spiced banana milk, then add the matcha last for a beautiful layered effect. The result is creamy, spicy, and subtly vegetal. Why it works The warm spices and vanilla recreate the typical aromas of banana bread, while matcha adds freshness and a slight herbaceous note that prevents the drink from being too sweet. It's the perfect balance between indulgence and gentle energy.   Banana matcha smoothie: the meal version For a more filling option, the banana matcha smoothie transforms this duo into a complete breakfast. Nutritious ingredients such as seeds, plant-based yogurt, or rolled oats are added to keep you full until lunch. Where the latte remains a light and comforting drink, the smoothie focuses on satiety and fiber. If you like to vary formats, these matcha smoothies for all seasons open up even more combinations.   Which matcha to choose for your banana recipes For a milky drink, there's no need to aim for the rarest grade. A good ceremonial grade matcha is still ideal because it retains its character even when mixed with milk and banana. It avoids the aggressive bitterness of low-quality powders, which quickly becomes apparent when sugar is added. Our Japanese premium matchas are shade-grown and then stone-ground, which gives them a perfect fineness and sweetness for lattes. For a prominent banana flavor, choose a matcha with a round flavor rather than a very astringent profile. The choice of milk also matters a lot. To find out which one will best enhance your drink, this comparison on the ideal milk for a matcha latte will help you decide.   Our tips for a successful banana matcha Always sift the matcha before whisking it. This prevents lumps and ensures a smooth texture. Use hot but never boiling water, around 75°C, so as not to make the matcha bitter. For an even fresher version in summer, you can transform the recipe into an express iced matcha latte by simply adding more ice cubes and very cold milk. And if you're just starting out, the basis of a good hot or iced homemade matcha latte remains the best starting point before adding banana.   Frequently asked questions What kind of banana should I use for a banana matcha? A very ripe banana, with spots on the skin, is ideal. It's sweeter and easier to blend, resulting in a naturally sweet drink without excessive added sugar. Is banana matcha served hot or cold? Both versions work. Hot banana matcha is more comforting in winter, while the iced version is perfect when it's hot. The basic recipe remains the same; only the milk temperature and the addition of ice cubes change. Can you make a banana bread matcha latte without added sugar? Yes. A very ripe banana already provides a lot of sweetness. You can omit the maple syrup and rely solely on the banana, cinnamon, and vanilla for the indulgent flavor. What milk should I choose for a banana matcha? Oat milk is a favorite for its creamy and neutral taste. Coconut milk enhances the richness, and almond milk lightens the drink. It all depends on the texture you're looking for. How much matcha should I put in a banana latte? Count about 1.5 g of matcha per glass, which is one level scoop. This is enough for the matcha to be noticeable against the sweetness of the banana, without dominating the drink. Is banana matcha good for breakfast? It's an excellent choice in the morning. Banana provides energy and potassium, and matcha delivers a calm alertness without the peak and crash of coffee. For a more filling effect, opt for the smoothie version. Want to try these recipes with a quality base? Discover our Japanese premium matchas and prepare a creamy, sweet, and naturally delicious banana matcha.

Discover Murasaki Matcha: layers of ceremonial vanilla matcha, purple sweet potato, and coconut cream. The sweetest and most spectacular recipe of the moment, ready in 10 minutes.

A journey between Tokyo and Dubai in a single cup. Ceremonial matcha, homemade pistachio milk, a creamy foam, and crispy kunafa shards.

Matcha coconut recipe: creamy latte and tropical smoothie with coconut milk. Proportions, tips and variations for an unexpected and delicious combination.

Discover the matcha financier recipe: soft, fragrant, ready in 30 minutes. Ingredients, steps, and tips for making these small Japanese cakes.

Dirty matcha is where the umami of Japanese matcha meets the intensity of espresso. A hybrid drink born in coffee shops, it's ideal for coffee drinkers who want to discover matcha. Here's the recipe, its history, and the best variations to try.   Dirty matcha, or dirty matcha latte, is arguably the most clever drink to bridge the gap between coffee lovers and matcha fans. Its recipe is simple: a classic matcha latte, topped with a shot of espresso. The result is a two-layered drink, visually striking (brown espresso pouring into green matcha), with a unique aromatic profile that marries the roundness of matcha with the intensity of coffee. Born in specialty coffee shops, this hybrid has become a lifestyle menu classic. And it can be perfectly recreated at home. Where does dirty matcha come from? Dirty matcha latte appeared around 2018-2019 in specialty coffee shops, particularly in the United States and the United Kingdom. The term "dirty" refers to the coffee "staining" the visual purity of the matcha by pouring in dark brown espresso. This name also recalls the "dirty chai latte" (chai latte + espresso) that preceded it. The drink's popularity stems from its commercial genius: it allows customers loyal to coffee to discover matcha without abandoning their espresso habit, and conversely, allows matcha lovers to add an extra energy boost to their drink.   The classic dirty matcha latte recipe For a large mug or a tall glass, here are the proportions to remember. Ingredients for 1 dirty matcha 3 g of quality matcha (ceremonial or premium culinary) 40 ml of filtered water at 75 °C 180 ml of milk of choice (oat milk recommended) 1 single espresso shot (approx. 30 ml) Optional sweetener: agave syrup, honey, or vanilla sugar Preparation Sift the matcha into a bowl to remove lumps. Pour in the hot water and whisk with a chasen or electric frother for 15-20 seconds until a fine foam is obtained. Heat the milk to about 60-65 °C (never higher, to avoid burning the matcha), and emulsify it to get a creamy texture. Pour the matcha shot into a large mug, then extend with the frothed hot milk. Prepare the espresso and gently pour it over the top, to create the characteristic "two-layer" effect (brown espresso flowing over green matcha). Serve immediately, allowing the customer to mix or drink in layers.   The visual effect of the two layers depends on the speed of pouring the espresso: gently on top, it settles on the surface; quickly, it mixes directly. Both versions are valid, choose according to your preference.   For the technical basics common to all matcha preparations, the complete method for perfect hot and iced homemade matcha latte provides all the keys. Iced dirty matcha: the iced version Dirty matcha also comes in an iced version, particularly popular in summer. Here's the variation. Ingredients 4 g of matcha 50 ml of water at 75 °C 200 ml of cold milk (oat milk recommended) 1 single espresso shot Large glass filled with ice cubes Preparation Prepare the matcha shot with hot water, whisk, and let cool for 30 seconds. Fill the large glass with ice cubes, then pour in the cold milk. Gently pour the cooled matcha shot over it, creating the green layer. Prepare the espresso and pour it very gently over the top, to create a third brown layer on top. Serve with a straw, to mix before drinking or to enjoy in layers. The three-layer effect (white milk, green matcha, brown espresso) is particularly successful in a transparent glass. Dirty matcha variations Three variations to customize dirty matcha according to your desires. Vanilla dirty matcha Add 10 ml of vanilla syrup to the milk before frothing. Vanilla softens the intensity of the espresso and bridges the gap between the two main flavors. This is probably the most universal version for first-timers. Chocolate dirty matcha Add 1 teaspoon of unsweetened cocoa powder to the matcha when sifting. The result is richer, rounder, with chocolate notes that perfectly complement the matcha-espresso pairing. Flavored dirty matcha All classic flavorings work with dirty matcha: caramel, hazelnut, vanilla, coconut, orange blossom. To explore all these possibilities, the guide to flavored matchas (vanilla, strawberry, coconut, rose) details the most successful combinations. Why try dirty matcha? Dirty matcha is not just a trendy drink. It has real advantages that explain its success. The best of both worlds For coffee lovers discovering matcha, it's a reassuring gateway: you keep the familiar intensity of espresso while tasting the umami sweetness of matcha. For matcha lovers, it's a gourmet variation that brings an extra boost to the drink. Everyone wins. A double energy boost Dirty matcha combines the caffeine from matcha (released slowly thanks to L-theanine) and that from espresso (immediate energy). The result is a quick boost followed by stable energy over several hours. Ideal for long work mornings or busy afternoons. This mechanism relies entirely on the unique characteristics of matcha, where L-theanine modulates caffeine absorption. A unique aromatic profile The roasted intensity of espresso contrasts with the vegetal umami of matcha. It is this tension between two completely different profiles that creates the aromatic signature of dirty matcha. A taste found nowhere else, and one that builds loyalty once discovered. The visual effect Visually, dirty matcha is one of the most striking drinks: the dark brown of the espresso pouring into the vibrant green of the matcha creates a graphic contrast perfect for photos. This is also why the drink is a hit on Instagram and TikTok.   Frequently asked questions about dirty matcha What exactly is a dirty matcha? A dirty matcha (or dirty matcha latte) is a classic matcha latte topped with a shot of espresso. The result is a hybrid drink that combines the umami sweetness of matcha and the roasted intensity of coffee. The term "dirty" refers to the fact that the brown espresso "stains" the visual purity of green matcha. Born in specialty coffee shops around 2018-2019, it has become a lifestyle menu classic. What does dirty matcha taste like? Dirty matcha has a unique profile: simultaneously round, umami, and vegetal (from the matcha), with a roasted and bitter intensity on the finish (from the espresso). Depending on whether you mix it or drink it in layers, you emphasize one profile or the other. The creaminess of the milk links the two flavors. How much caffeine is in a dirty matcha? A standard dirty matcha combines approximately 60-70 mg of caffeine from matcha and 60-80 mg from espresso, totaling 120 to 150 mg of caffeine. This is equivalent to a double espresso, but with a gentler release thanks to the L-theanine in matcha, which modulates caffeine absorption. What matcha should I use for a dirty matcha? A premium culinary matcha from Japan is perfect for dirty matcha, especially because the milk and espresso slightly temper the subtle nuances. Ceremonial grade is still an option for a more refined tasting experience, but premium culinary grade offers the best value for this preparation. Important: choose a matcha with a vibrant jade green color to maintain the visual effect of the layers. Is dirty matcha more stimulating than regular coffee? Slightly, yes, as it combines the caffeine from both ingredients. But the feeling is different: the L-theanine in matcha smooths out the caffeine release, which gives a more stable and less jittery energy than a classic double espresso. Paradoxically, it's an energizing drink but less agitating than its pure coffee equivalent. Can you make dirty matcha without an espresso machine? Yes, by using an Italian coffee maker (moka pot) or very concentrated filter coffee instead of espresso. The texture will be slightly different (less creamy, less crema), but the principle and taste remain faithful to the original recipe. Does dirty matcha need sugar? It's optional and depends on personal taste. Since both matcha and espresso are slightly bitter, some prefer to add half to a teaspoon of agave syrup, honey, or vanilla sugar to sweeten. Others appreciate the purely umami-coffee profile without sugar. Try both versions to choose.   The perfect encounter Dirty matcha is probably one of the cleverest beverage innovations of recent years. Simple to prepare, visually spectacular, and above all delicious due to the tension it creates between two seemingly opposite worlds. At home, it's the perfect opportunity to use quality Japanese matcha and a good espresso to achieve a result that easily rivals versions served in coffee shops. Once tried, many quickly return to it. The matcha-espresso marriage has something irresistible. To prepare your dirty matcha lattes at home with quality Japanese matcha (Yabukita cultivar, traditional stone-ground), discover our selection of premium matcha.

Complete homemade matcha bubble tea (matcha boba) recipe: tapioca pearls, matcha latte base, signature variations in 30 minutes.