Hello from ICHIZEN. Some days, you may want your usual matcha latte to feel just a little softer, brighter, or more refreshing.
Flavored matcha drinks are a simple way to change the mood of your cup. Vanilla, coconut, and yuzu all work beautifully when they are used with restraint, so the matcha still remains the main note.
Start with a smooth matcha base
ICHIZEN matcha comes from Kyoto Uji and is selected and refined by Wakimoto Jokoen. Its fine, uniform powder is easy to work with, but the first step is still important: make a smooth matcha concentrate before adding milk or water.
For one drink, use about 2 g of matcha and 30 ml of hot water at around 80°C. Whisk until the powder is fully dispersed, then build your drink from there.
For a latte, 120 to 150 ml of milk is a good starting point. If you would like the basic hot and iced method first, you may find this guide to making a matcha latte helpful.
Vanilla: soft, rounded, and dessert-like
Vanilla gently rounds out matcha’s pleasant bitterness. If this is your first time making flavored matcha drinks, vanilla is the easiest place to begin.
How to make it
Prepare your matcha concentrate, then add 150 ml of warm milk. Stir in 1 to 2 drops of vanilla extract. For sweetness, start with 1 teaspoon of sugar or honey. Vanilla can become strong quickly, so a light hand is best.
Coconut: light and refreshing over ice
Coconut adds a relaxed aroma and a smooth finish. Unsweetened coconut milk or a lighter coconut milk beverage keeps the drink from becoming too heavy.
How to make it
Pour your matcha concentrate into a glass with ice, then add about 120 ml of unsweetened coconut milk or coconut milk beverage. If it tastes too rich, blend it with a little dairy milk or soy milk for a cleaner finish.
Yuzu: bright, fragrant, and best added last
Yuzu brings a clear citrus aroma, but its acidity can cause milk to separate. For the cleanest result, try it first as a water-based matcha drink.
How to make it
Mix your matcha concentrate with 120 ml of cold water. Add 1/2 to 1 teaspoon of yuzu juice and 1 teaspoon of syrup. If using sparkling water, pour it in gently at the end. For a latte, a small amount of yuzu zest is often better than juice.
Small tips for a better cup
Begin with 1 teaspoon of sweetener, then adjust after tasting.
Use extracts, syrup, and citrus lightly so they do not cover the matcha.
Even for iced drinks, dissolve matcha with a little hot water first to reduce clumps.
You do not need many special ingredients to enjoy flavored matcha drinks. Try vanilla when you want softness, coconut when you want something cool and light, and yuzu when you want a brighter cup. Little by little, you will find the balance that feels right for you.
FAQ
What kind of matcha is best for flavored matcha drinks?
Choose matcha with a clean color and bitterness that is not too sharp. Even for latte-style drinks, dissolving it first with a small amount of hot water gives a smoother texture.
Can I use vanilla syrup in matcha?
Yes. Because vanilla syrup adds both sweetness and aroma, start with about 1 teaspoon. Too much can make the natural flavor of matcha feel less clear.
Can I make yuzu matcha hot?
Yes, but yuzu aroma can fade with heat, so add the juice at the end. If you are combining it with milk, be aware that acidity may cause separation.
How do I prevent clumps in iced matcha drinks?
Instead of adding matcha directly to cold water, mix it first with a small amount of hot water to make a smooth paste. Then add ice and cold milk or water.
