Go Mag Issue 61 is packed with great articles full of effective simple solutions to help you stay in shape this season!
SIGNATURE RECIPES
Welcome to the world of Matcha Maiden , where tradition meets creativity , and every cup tells a story .
This collection of recipes has been thoughtfully curated to showcase the beauty and versatility of matcha in its purest form . From velvety hot lattes to refreshing iced blends , each recipe has been carefully developed to highlight matcha ’ s unique flavour , vibrant colour , and nourishing energy . At Matcha Maiden , we ’ ve always believed that matcha is more than an ingredient ; it ’ s a craft , a ritual , and a moment of mindfulness . These are our signature creations , designed to inspire both home matcha lovers and the baristas who bring it to life in caf é s across Australia and beyond . We invite you to explore , experiment , and make these recipes your own . May they spark creativity behind the counter and elevate every cup shared with your community .
Here ’ s to connection , craftsmanship , and the art of modern matcha .
With gratitude and green hearts , The Matcha Maiden Team
ICED MATCHA RECEPIES
ICED MATCHA LATTE
Every barista brings their unique touch to a matcha latte, making each cup a reflection of their style. Each of our beautiful cafes will have its spin on the Matcha latte, ensuring a delightful and distinctive experience every time. We thought it might be useful anyway to see what the preferred method is from our personal experience.
DIRECTIONS
Step 1. Add a generous 1/2 teaspoon (or 1 teaspoon if you prefer a stronger taste) of organic matcha powder to a dash of warm but not boiling water.
Step 2. Stir well and use the back of a spoon to dissolve the powder into a matcha syrup or paste. If using a bamboo whisk, whisk the matcha in a W shape until frothy.
Step 3. Fill a tall glass with ice and pour in 200ml of your preferred milk (coconut or almond milk is the most popular)
Step 4. Slowly pour the whisked matcha over the milk and ice to create a layered effect.
Step 5. Optional: add your sweetener of choice (coconut nectar is our favorite)
NOTES:
Sweetener: This is optional and is unnecessary with coconut milk, but with other milk, we would suggest adding a little bit to your matcha latte. Coconut nectar is delicious, but any sweetener will work.
Milk: You can use any milk that tickles your fancy- oat, hazelnut, macadamia, almond, coconut, soy, or cow’s milk. They all work.
Upsell with syrups for seasonal twists (e.g., vanilla, caramel, cinnamon).
www.matchamaiden.com
STRAWBERRY MATCHA
INGREDIENTS:
2g organic matcha (approx. ½ tsp)
50mL hot water (~80°C, not boiling)
80g fresh strawberries (or 60ml strawberry purée)
200ml milk of choice (dairy, oat, soy, almond all work well)
Ice cubes (1 full glass, approx. 6–8 cubes)
DIRECTIONS: Step 1. In a blender, combine strawberries and syrup until smooth to make a quick strawberry purée.
Step 2. Add a generous 1/2 teaspoon (or 1 teaspoon if you prefer a stronger taste) of organic matcha powder to a dash of warm but not boiling water.
Step 3. Stir well and use the back of a spoon to dissolve the powder into a matcha syrup or paste. If using a bamboo whisk, whisk the matcha in a W shape until frothy.
Step 4. Fill a tall glass with ice. Pour in the strawberry purée, then add 200ml cold milk.
Step 5. Slowly pour the whisked matcha over the top for a layered look.
SERVING TIPS:
Garnish with a sliced strawberry on the rim or a sprinkle of matcha powder on top.
For a premium café moment, drizzle strawberry syrup down the inside of the glass before layering.
www.matchamaiden.com
MANGO MATCHA DREAM
For representation purposes only *
INGREDIENTS:
1 tsp organic matcha powder
50mL hot water (~80°C, not boiling)
100 mL mango purée or nectar
100 mL coconut water
Ice cubes
DIRECTIONS:
Step 1. Add a generous 1/2 teaspoon (or 1 teaspoon if you prefer a stronger taste) of organic matcha powder to a dash of warm but not boiling water.
Step 2. Stir well and use the back of a spoon to dissolve the powder into a matcha syrup or paste. If using a bamboo whisk, whisk the matcha in a W shape until frothy.
Step 3. Layer / pour the mango puree in a tall glass, then add the ice cubes. Now pour in the coconut water.
Step 4. Slowly pour the whisked matcha over the top for a layered look.
SERVING TIPS:
Garnish with a dehydrated mango slice or a mint leaf on the rim, or with a sprinkle of matcha powder on top.
For a premium café moment, drizzle mango syrup down the inside of the glass before layering.
www.matchamaiden.com
MATCHA LEMON SPARKLER
For representation purposes only *
INGREDIENTS:
1 tsp organic matcha powder
50mL hot water (~80°C, not boiling)
10 mL lemon juice
200 mL sparkling water
Ice cubes
Optional : 1 tsp agave
DIRECTIONS: Step 1. Add a generous 1/2 teaspoon (or 1 teaspoon if you prefer a stronger taste) of organic matcha powder to a dash of warm but not boiling water.
Step 2. Stir well and use the back of a spoon to dissolve the powder into a matcha syrup or paste. If using a bamboo whisk, whisk the matcha in a W shape until frothy.
Step 3. Fill a glass with ice and lemon juice, and then pour in sparkling water.
Step 4. Slowly pour the whisked matcha over the top for a layered look.
SERVING TIPS:
Garnish with a lemon wheel or mint sprig on the rim, or with a sprinkle of matcha powder on top.
www.matchamaiden.com
BLUBERRY MATCHA
For representation purposes only *
INGREDIENTS:
2g organic matcha (approx. ½ tsp)
50mL hot water (~80°C, not boiling)
80g fresh blueberries (or 60ml blueberry purée)
200ml milk of choice (dairy, oat, soy, almond all work well)
Ice cubes (1 full glass, approx. 6–8 cubes)
DIRECTIONS: Step 1. In a blender, combine blueberries and syrup until smooth to make a quick blueberry purée. Step 2. Add a generous 1/2 teaspoon (or 1 teaspoon if you prefer a stronger taste) of organic matcha powder to a dash of warm but not boiling water.
Step 3. Stir well and use the back of a spoon to dissolve the powder into a matcha syrup or paste. If using a bamboo whisk, whisk the matcha in a W shape until frothy.
Step 4. Fill a tall glass with ice. Pour in the blueberry purée, then add 200ml cold milk.
Step 5. Slowly pour the whisked matcha over the top for a layered look.
SERVING TIPS:
Garnish with blueberries on the rim or a sprinkle of matcha powder on top.
For a premium café moment, drizzle blueberry syrup down the inside of the glass before layering.
www.matchamaiden.com
ICED MATCHA PEACH FIZZ
For representation purposes only *
INGREDIENTS:
1 tsp organic matcha powder
50mL hot water (~80°C, not boiling)
50 mL peach syrup or purée
150 mL sparkling water
Ice cubes
DIRECTIONS:
Step 1. Add a generous 1/2 teaspoon (or 1 teaspoon if you prefer a stronger taste) of organic matcha powder to a dash of warm but not boiling water.
Step 2. Stir well and use the back of a spoon to dissolve the powder into a matcha syrup or paste. If using a bamboo whisk, whisk the matcha in a W shape until frothy.
Step 3. Layer / pour the peach syrup or purée in a tall glass, then add the ice cubes. Now pour in the sparkling water.
Step 4. Slowly pour the whisked matcha over the top for a layered look.
SERVING TIPS:
Garnish with a peach slice or a mint leaf on the rim, or with a sprinkle of matcha powder on top.
For a premium café moment, drizzle the peach syrup down the inside of the glass before layering.
www.matchamaiden.com
HOT MATCHA RECEPIES
HOT MATCHA LATTE
For representation purposes only *
Every barista brings their unique touch to a matcha latte, making each cup a reflection of their style. Each of our beautiful cafes will have its spin on the Matcha latte, ensuring a delightful and distinctive experience every time. We thought it might be useful anyway to see what the preferred method is from our personal experience.
DIRECTIONS
Step 1. Add a generous 1/2 teaspoon (or 1 teaspoon if you prefer a stronger taste) of organic matcha powder to a dash of warm but not boiling water.
Step 2. Stir well and use the back of a spoon to dissolve the powder into a matcha syrup or paste. If using a bamboo whisk, whisk the matcha in a W shape until frothy.
Step 3. Pour in 200ml of your preferred milk (coconut or almond milk are the most popular).
Step 4. Froth the whole mixture together at 63 degrees.
Step 5. Optional: add your sweetener of choice (coconut nectar is our favorite)
NOTES:
Frothing milk separately: Some cafes prefer to froth the milk separately from the matcha paste in steps 1 and 2 and then pour it in afterward. You can certainly do it this way, but for the best results, we advise frothing everything together.
Sweetener: This is optional and unnecessary with coconut milk, but with other milks, we suggest adding a little to your matcha latte. Coconut nectar is delicious, but any sweetener will work.
Milk: You can use any milk that tickles your fancy- oat, hazelnut, macadamia, almond, coconut, soy, or cow’s milk. They all work.
Upsell with syrups for seasonal twists (e.g., vanilla, caramel, cinnamon).
www.matchamaiden.com
VANILLA BEAN MATCHA LATTE
For representation purposes only *
INGREDIENTS:
1 tsp organic matcha powder
50mL hot water (~80°C, not boiling)
200 mL milk
½ tsp vanilla paste or 10 mL vanilla syrup
Optional: 1–2 tsp white chocolate sauce or syrup for extra indulgence
DIRECTIONS:
Step 1. Add a generous 1/2 teaspoon (or 1 teaspoon if you prefer a stronger taste) of organic matcha powder to a dash of warm but not boiling water.
Step 2. Stir well and use the back of a spoon to dissolve the powder into a matcha syrup or paste. If using a bamboo whisk, whisk the matcha in a W shape until frothy.
Step 3. Stir in the vanilla paste or vanilla syrup until fully combined with the matcha mixture.For extra depth, you can add a tiny pinch of sea salt, it enhances the sweetness and aroma.
Step 4. Steam your milk until it’s hot and slightly foamy (around 65–70°C)
Step 5. Pour the steamed milk slowly over the matcha-vanilla mixture, holding back the foam with a spoon. Once the milk is in, spoon the remaining foam on top for a classic latte finish.
SERVING TIPS:
Drizzle white chocolate sauce on top or along the inside of the glass for a dessert-style twist.
www.matchamaiden.com
MAPLE MATCHA LATTE
For representation purposes only *
INGREDIENTS:
1 tsp organic matcha powder
50mL hot water (~80°C, not boiling)
200 mL milk
1 tsp pure maple syrup
Optional: Crushed roasted almonds
DIRECTIONS:
Step 1. Add a generous 1/2 teaspoon (or 1 teaspoon if you prefer a stronger taste) of organic matcha powder to a dash of warm but not boiling water.
Step 2. Stir well and use the back of a spoon to dissolve the powder into a matcha syrup or paste. If using a bamboo whisk, whisk the matcha in a W shape until frothy.
Step 3. Stir in the maple syrup until fully combined with the matcha mixture. For extra depth, you can add a tiny pinch of sea salt, which enhances the sweetness and aroma.
Step 4. Steam your milk until it’s hot and slightly foamy (around 65–70°C)
Step 5. Pour the steamed milk slowly over the matcha-maple mixture, holding back the foam with a spoon. Once the milk is in, spoon the remaining foam on top for a classic latte finish.
SERVING TIPS:
Sprinkle crushed roasted almonds on top.
www.matchamaiden.com
PISTACHIO MATCHA LATTE
For representation purposes only *
INGREDIENTS:
1 tsp organic matcha powder
50mL hot water (~80°C, not boiling)
200 mL milk (dairy or oat works best)
1 tbsp pistachio paste or syrup (unsweetened preferred)
½ tsp honey or vanilla syrup (optional, to balance the earthiness)
Pinch of sea salt
DIRECTIONS:
Step 1. Add a generous 1/2 teaspoon (or 1 teaspoon if you prefer a stronger taste) of organic matcha powder to a dash of warm but not boiling water.
Step 2. Stir well and use the back of a spoon to dissolve the powder into a matcha syrup or paste. If using a bamboo whisk, whisk the matcha in a W shape until frothy.
Step 3. Warm the milk with pistachio paste and honey over low heat, stirring until creamy and well combined (do not boil).
Step 4. Steam or froth the milk mixture until velvety and airy.
Step 5. Pour the pistachio milk slowly over the whisked matcha, then spoon foam on top.Finish with a dusting of finely crushed pistachios or a drizzle of pistachio syrup
SERVING TIPS:
Pair with a biscotti or almond shortbread for a refined café moment
www.matchamaiden.com
LAVENDER WHITE CHOC MATCHA LATTE
For representation purposes only *
INGREDIENTS:
1 tsp organic matcha powder
50 mL hot water (~80°C)
200 mL milk (dairy or almond milk preferred)
1 tbsp white chocolate chips or white chocolate sauce
¼ tsp culinary lavender or 2–3 drops lavender essence
Optional: honey or vanilla syrup to taste
DIRECTIONS:
Step 1. Add a generous 1/2 teaspoon (or 1 teaspoon if you prefer a stronger taste) of organic matcha powder to a dash of warm but not boiling water.
Step 2. Stir well and use the back of a spoon to dissolve the powder into a matcha syrup or paste. If using a bamboo whisk, whisk the matcha in a W shape until frothy.
Step 3. In a small pot, gently warm the milk with white chocolate and lavender until melted and aromatic. Strain out lavender buds if used.
Step 4. Steam or froth the milk mixture until velvety and airy.
Step 5. Pour the lavender-white chocolate milk over the whisked matcha.Top with latte foam and garnish with a pinch of crushed lavender or white chocolate shavings.
SERVING TIPS:
This pairs beautifully with shortbread or lemon cake and makes a stunning seasonal menu item.
www.matchamaiden.com
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