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Matcha Tea Recipes

Given our addiction to matcha (a powdered japanese green tea) we thought we needed a special matcha recipes page that included some of our favorite creations.

Matcha Latte


1 tsp Melez Matcha Tea
3/4 cup milk, almond milk, coconut milk or soy milk
1/4 cup boiling water
Agave nectar or sugar to taste


  1. Bring 3/4 cup milk to a bare simmer in a small pot over medium-high heat.
  2. Place 1 teaspoon matcha powder in a cup. Slowly whisk in 1/4 cup 90C water, then milk, tipping cup slightly to help create more froth.
  3. Sweeten with sugar or agave nectar & enjoy!

Matcha White Chocolate


500g high-quality white chocolate, finely chopped
1 tablespoon Melez Matcha
chocolate mold


  1. Melt the chocolate in a heatproof bowl set over a pan of simmering water, stirring regularly so the chocolate melts slowly and evenly.
  2. As soon as the chocolate is melted, remove the pan and mix in the matcha.
  3. Pour the melted chocolate into the molds, tap the molds on the counter to bring up any air bubbles and to smooth out the surface.
  4. Place them in the refrigerator until the chocolate is hardened. Enjoy!

Matcha White Chocolate Dipped Strawberries




  1. Melt the chocolate in a heatproof bowl set over a pan of simmering water, stirring regularly so the chocolate melts slowly and evenly.
  2. As soon as the chocolate is melted, remove the pan and mix in the matcha.
  3. Dip strawberries ¾ way into chocolate mixture. Place the chocolate strawberries on a parchment paper and refrigerate until the chocolate is hardened. Enjoy!

Matcha Lemonade

1/2 cup water
½ cup fresh lemonade
2 tsp Melez Matcha Tea


  1. Whisk 2 tsp of Melez Matcha Tea into ½ cup of room temperature water.
  2. Once the matcha froths on top, add ½ cup of fresh lemonade. Serve over ice & enjoy!


Iced Matcha Latte

iced matcha latte


1 tsp (2 grams) Melez Matcha Tea1/3 cup water
2/3 cup milk, almond milk or soy milk
1/2 tsp agave nectar or sugar


  1. Whisk 1 tsp of matcha into 1/3 cup of 85C water. Use a matcha whisk* or a regular whisk until smooth.
  2. Mix in agave nectar or sugar.
  3. Add 2/3 cup of milk and ice. Enjoy! 

Matcha Strawberry Popsicles

matcha popsicle


1 14 oz can of coconut milk
2 (4gr) tsp Melez Matcha green tea powder
3 tsp Tbsp honey
6 strawberries
3 tsp water


  1. Mix 4 spoons of coconut milk with the matcha powder. Use a matcha whisk* or a regular whisk until smooth.
  2. Add the remaining coconut milk and 2tsp. honey.
  3. Fill the popsicle molds with  ¾ of the matcha-coconut mixture.
  4. Use a blender to blend the strawberries with the water and 1 tsp of honey.
  5. Add the strawberry mixture to the popsicle molds. Place in the freezer for at least 4 hours or until frozen & enjoy!

Watermelon Matcha

iced watermelon matcha


2 cups seeded and cubed watermelon
1/2 cup water
1 teaspoon Melez Matcha Tea
1 tsp. agave nectar or honey


  1.  In a small bowl, whisk together matcha and water. Once smooth, mix in agave nectar.
  2. Puree watermelon in a blender until smooth.
  3. Into two cups filled with ice, pour in the watermelon puree first, then the matcha. Garnish with tiny watermelon wedges or mint.

Matcha Lava Cakes

matcha lava cake


2 tsp Melez Matcha Tea
2 eggs
2 teaspoons sugar
2 tablespoons flour
125 gr white chocolate
75 gr butter
powdered sugar to sprinkle


  1. Place chocolate and butter in a microwave-safe bowl. Microwave on medium-high for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, or until melted and combined.
  2. Using an electric mixer, beat eggs and sugar for 5 to 8 minutes or until thick and creamy. Fold in chocolate mixture, then flour and Melez Matcha Tea.
  3. Grease four ramekins and spoon mixture into prepared dishes.
  4. Bake for 8-10 minutes at 185 C. If you freeze, bake for 12-14 minutes at 185 C. Sprinkle with powdered sugar & enjoy.

Matcha Five O'clock Scones


3 tsp Melez Matcha Tea
3 cups all-purpose flour
2/3 cups sugar
5 tsp baking powder
1/4 tsp salt
2 sticks unsalted butter
1 large egg
3/4 cups heavy cream
2 whole vanilla beans or 4 tsp vanilla extract


  1.  Preheat oven to 175 degrees.
  2. Stir vanilla beans/extract into cream. Set aside for 15 minutes.
  3. Sift together Matcha Tea, flour, sugar, baking powder, and salt. Cut cold butter into parts, then cut the butter into the flour. Keep going until mixture resembles crumbs.
  4. Mix vanilla cream with egg, then combine with flour mixture; stir gently with a fork just until it comes together.
  5. Turn dough onto a floured surface and pat into a round about 3cm deep. Take a 5cm cutter and dip it into some flour. Plunge into the dough, then repeat until you have 12 rounds.
  6. Brush the tops with beaten egg or heavy cream, then carefully place onto the hot baking tray. Bake for 10 mins until risen and golden on the top & enjoy!