Zen Matcha · Recipes
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Drinks · Au LaitMatcha
Au Lait
Creamy, cold, and grounded by the leaf. Uji whisked into a clean concentrate, then lifted with a sharp hit of lemon before the milk pulls it together.
Ingredients — serves 1
- Uji Matcha 2 g
- Hot water (80 °C) 30 ml
- Simple syrup 15 ml
- Fresh lemon juice 8 ml
- Whole or oat milk, cold 180 ml
- Ice full glass
- Lemon zest (garnish) a few strips
Method
- 01 Sift matcha into a small bowl. Add 30 ml of 80 °C water and whisk in a brisk W motion until smooth and fully dissolved.
- 02 Stir in simple syrup and lemon juice. The lemon brightens the matcha without masking it — don't skip it.
- 03 Fill a tall glass with ice. Pour the matcha concentrate over.
- 04 Pour cold milk slowly over the back of a spoon to create a soft layer. The green beneath the white is the presentation.
- 05 Garnish with a few strips of lemon zest. Serve immediately before the layers blend.
For café service: pre-batch the matcha concentrate with lemon and syrup, refrigerate up to 24 hours. Build each glass to order.
02 / 03
Drinks · Au LaitHojicha
Au Lait
Roasted, caramel-warm, and grounding. Hojicha whisked strong into milk with brown sugar and a quiet heat from ginger — it feels like autumn in a glass without trying to.
Ingredients — serves 1
- Hojicha powder 5 g
- Hot water (95 °C) 80 ml
- Brown sugar syrup 20 ml
- Fresh ginger, sliced thin 3–4 slices
- Whole or oat milk, cold 180 ml
- Ice full glass
- Candied ginger (garnish) 1 piece
Method
- 01 Steep the ginger slices in 95 °C water for 3 minutes, then lift them out. Whisk the hojicha powder into the hot ginger water until smooth — it should be deep amber and fragrant, so keep it strong.
- 02 Stir brown sugar syrup into the hot concentrate while warm. Let it cool to room temperature.
- 03 Fill a tall glass with ice. Pour the hojicha concentrate over.
- 04 Pour cold milk slowly over the back of a spoon. The contrast of dark amber and white milk is the visual — let it settle before stirring.
- 05 Garnish with a piece of candied ginger on the rim. Serve immediately.
For café service: whisk the hojicha concentrate in large batches and chill overnight. The ginger and caramel notes deepen after 8 hours in the fridge.
03 / 03
Baking · Uji MatchaMatcha
Cookie
Buttery, crisp at the edge, soft in the centre. Uji goes straight into the dry mix — no dissolving, no steeping. The powder disperses into fat and keeps its colour through the oven.
Ingredients — makes ~20
- All-purpose flour 200 g
- Uji Matcha 10 g
- Baking soda ½ tsp
- Salt ¼ tsp
- Unsalted butter, room temp 115 g
- Caster sugar 100 g
- Egg 1 large
- Vanilla extract 1 tsp
Method
- 01 Sift flour, matcha, baking soda, and salt together. The matcha goes in dry — no water needed.
- 02 Cream butter and sugar until pale and fluffy, about 3 minutes. Beat in the egg and vanilla.
- 03 Fold the dry mix into the butter mixture until just combined. Do not overwork.
- 04 Scoop into balls (~25 g each), place on lined trays. Chill 30 minutes in the fridge.
- 05 Bake at 170 °C for 11–13 minutes. They'll look underdone — pull them when the edges just set. They firm up as they cool.
Matcha oxidises with heat and time. Uji holds its colour and flavour through the oven. White chocolate chips or sesame seeds fold in well at step 3.
Zen Matcha · Philippines
Want to serve
these?
All recipes use our matcha and hojicha powders — retail from 100 g, bulk from 500 g. Cafés, restaurants, and retailers can also request a complimentary business sample.
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