5 Summer Matcha Recipes To Try
5 Summer Matcha Recipes To Try! is a medium Japanese‑Inspired Fusion recipe that serves 5. 180 calories per serving. Recipe by emily wada on YouTube.
Prep: 25 min | Cook: PT0M | Total: 35 min
Cost: $80.01 total, $16.00 per serving
Ingredients
- 5 tsp Matcha Powder (Light, floral blend (SE Beauty & Rocky's collab) for Lemon, Yuzu, Shirley Temple, Strawberry, and Guava drinks; sift before use)
- 400 ml Unsweetened Oat Milk (Base for Lemon Matcha Cream and for sweetening heavy cream; use cold)
- 30 ml Condensed Oat Milk (Adds sweetness and body to Lemon Matcha Cream; can substitute sweetened oat milk)
- 20 ml Lemon Juice (Freshly squeezed; 1 tbsp for Lemon Cream, extra 1 tsp for foam)
- 60 ml Heavy Cream (Whipped to create light foam for Lemon and Strawberry drinks; keep chilled)
- 4 pieces Wafer Cookies (Crushed and placed on top of Lemon Matcha Cream for crunch)
- 30 ml Yuzu Syrup (Portland Syrups brand; provides bright citrus flavor for Yuzu Matcha Soda)
- 200 ml Lemon‑Flavored Sparkling Water (Provides effervescence for Yuzu Matcha Soda; any unflavored sparkling water works)
- 15 ml Grenadine Syrup (Portland Syrups brand; gives classic Shirley Temple color and flavor)
- 200 ml Lemon‑Lime Soda (Poppy) (Carbonated lemon‑lime soda used for Shirley Temple Matcha; any similar soda works)
- 4 pieces Maraschino Cherries (Two per drink for garnish on Shirley Temple Matcha)
- 30 ml Strawberry Milkshake Syrup (Homemade from Har & Sun strawberry milkshake oolong tea; adds sweet strawberry flavor)
- 1 tsp Freeze‑Dried Strawberry Powder (Adds vivid pink color and extra strawberry aroma to the foam)
- 30 ml Guava Preserves (Bon Man brand; sweet guava base for Guava Lihing Moy Matcha)
- 1 tsp White Lihing (Plum) Powder (Salty‑tart plum powder; gives authentic Thai‑style Lihing flavor)
- 15 pieces Ice Cubes (For chilling the Strawberry Milkshake Matcha and Shirley Temple Matcha)
- 5 slices Lemon Slices (Garnish for Yuzu Matcha Soda and Guava Lihing Moy Matcha)
Instructions
Prepare Lemon Matcha Cream
In a mixing bowl, combine 200 ml cold oat milk, 30 ml condensed oat milk, and 15 ml fresh lemon juice. Whisk until smooth, then sift 1 tsp matcha over the mixture and whisk again until fully dissolved.
Time: PT3M
Make Lemon Foam
In a separate bowl, whip 30 ml heavy cream with a pinch of sugar (optional) and 5 ml lemon juice until soft peaks form.
Time: PT2M
Assemble Lemon Matcha Drink
Pour the lemon‑matcha base into a tall glass, top with the lemon foam, and sprinkle crushed wafer cookies on top for crunch.
Time: PT1M
Prepare Yuzu Matcha Soda
Fill a glass with 200 ml lemon‑flavored sparkling water. Add 30 ml yuzu syrup, then slowly sprinkle 1 tsp matcha over the surface, allowing it to settle for a layered look. Stir gently just before drinking and garnish with a lemon slice.
Time: PT3M
Prepare Shirley Temple Matcha
In a glass, combine 15 ml grenadine syrup and 1 tsp matcha. Fill with 200 ml lemon‑lime soda, add ice cubes, and stir gently. Top with two maraschino cherries.
Time: PT3M
Prepare Strawberry Milkshake Matcha Foam
Whip 30 ml heavy cream with 30 ml strawberry milkshake syrup and 1 tsp freeze‑dried strawberry powder until soft peaks form.
Time: PT2M
Assemble Strawberry Milkshake Matcha
Dissolve 1 tsp matcha in 100 ml cold oat milk. Add ice cubes and blend briefly for a chilled base. Pour into a glass, top with the strawberry foam, and garnish with a fresh strawberry slice if desired.
Time: PT4M
Prepare Guava Lihing Moy Matcha
In a glass, spread 30 ml guava preserves on the bottom, stir in 1 tsp white Lihing powder until dissolved, then add 1 tsp matcha and 200 ml sparkling water. Stir gently and garnish with a lemon slice.
Time: PT4M
Final Presentation
Serve all five drinks chilled, each in its own glass. Enjoy the variety of flavors throughout the summer day.
Time: PT2M
Nutrition Facts
- Calories
- 180
- Protein
- 2 g
- Carbohydrates
- 28 g
- Fat
- 6 g
- Fiber
- 1 g
Dietary info: Vegetarian, Can be made vegan by using coconut cream and plant‑based condensed milk
Allergens: Dairy (heavy cream), Soy (oat milk may contain soy cross‑contamination)
Ingredient Substitutions
- Instead of Matcha Powder: Ceremonial grade matcha, Culinary grade matcha
- Instead of Unsweetened Oat Milk: Almond milk, Soy milk
- Instead of Condensed Oat Milk: Condensed coconut milk, Sweetened condensed dairy milk
- Instead of Lemon Juice: Lime juice
- Instead of Heavy Cream: Coconut cream (vegan), Soy whipping cream
- Instead of Wafer Cookies: Ladyfingers, Biscotti
- Instead of Yuzu Syrup: Yuzu juice + simple syrup, Lemon‑lime syrup
- Instead of Lemon‑Flavored Sparkling Water: Club soda, Plain sparkling water
- Instead of Grenadine Syrup: Pomegranate syrup, Homemade grenadine
- Instead of Lemon‑Lime Soda (Poppy): Sprite, 7UP
- Instead of Maraschino Cherries: Fresh cherries, Candied cherries
- Instead of Strawberry Milkshake Syrup: Strawberry puree + simple syrup
- Instead of Freeze‑Dried Strawberry Powder: Powdered freeze‑dried raspberries
- Instead of Guava Preserves: Guava jam, Passion fruit preserves
- Instead of White Lihing (Plum) Powder: Red Lihing powder, Umeboshi powder
- Instead of Lemon Slices: Lime slices
Equipment Needed
- Fine Mesh Sieve
- Whisk
- Measuring Cups and Spoons
- Mixing Bowl
- Glassware (serving glasses)
- Stirring Spoon
- Shaker or Jar with Lid (optional)
Critical Steps — Do Not Skip
- Sift matcha before mixing to avoid clumps.
- Whip the cream while it is very cold for stable foam.
- Layer matcha slowly over sparkling water to achieve a visual gradient.
- Stir the Lihing powder thoroughly to dissolve its salty tartness.
Chef Tips from the Video
- For an extra floral note, add a pinch of dried lavender to the lemon matcha base.
- Use a handheld frother for a quick foam if you don’t have a whisk.
- Garnish each drink with a complementary herb (mint for strawberry, basil for lemon) for aroma.
Troubleshooting
Matcha clumps and remains grainy.
Sift the matcha through a fine mesh sieve and whisk with a small amount of warm water (about 30 °C) before adding the cold liquid.
Foam collapses quickly.
Ensure the cream and bowl are thoroughly chilled; add a pinch of cream of tartar or a tiny amount of powdered sugar to stabilize.
Drink becomes too bitter.
Add a little more condensed oat milk or a splash of simple syrup to balance the bitterness of the matcha.
Storage
Refrigerator: Foam can be stored in an airtight container for up to 24 hours; matcha bases keep 2 days refrigerated.
Freezer: Do not freeze the foams or syrups; texture will change.
Room temperature: Serve immediately; sparkling drinks lose carbonation at room temperature.
Make-Ahead Tips
- Prepare all syrups (yuzu, grenadine, strawberry) a day ahead and store in the refrigerator.
- Whip the cream foam and keep it chilled; give it a quick whisk before serving.
- Pre‑sift all matcha into small containers for quick access.
Frequently Asked Questions
What is the cultural significance and history of matcha drinks in Japanese summer cuisine?
Matcha has been enjoyed in Japan for centuries, originally as a ceremonial tea. In summer, cold matcha beverages became popular for their refreshing, energizing qualities, often paired with citrus or fruit flavors to balance the natural bitterness.
What are the traditional regional variations of cold matcha drinks in Japan?
In Kyoto, cold matcha is often served with sweet red bean paste, while in Okinawa, it may be mixed with tropical fruits like pineapple or guava. Modern variations add syrups such as yuzu or matcha‑infused sodas, reflecting global influences.
How is a traditional lemon‑matcha drink served in Japanese summer festivals?
A classic lemon‑matcha drink is served over ice in a tall glass, sometimes topped with a light whipped cream or a sweetened condensed milk foam, and garnished with a thin lemon slice for visual appeal.
What occasions or celebrations is matcha soda traditionally associated with in Japanese culture?
Matcha sodas are popular at summer festivals (matsuri), beach picnics, and tea house gatherings, offering a cool alternative to hot tea while still honoring the traditional flavor of matcha.
What makes the Yuzu Matcha Soda special in Japanese‑inspired summer drinks?
Yuzu provides a bright, aromatic citrus note that complements the earthy bitterness of matcha, creating a balanced, effervescent beverage that feels both traditional and modern.
What are the most common mistakes to avoid when making Emily Wada's Lemon Matcha Cream?
Common errors include not sifting the matcha, which leads to clumps, and over‑whipping the cream, which can turn it buttery. Also, adding too much lemon juice can make the drink overly tart.
Why does this recipe use cold oat milk instead of hot water to dissolve the matcha?
Using cold oat milk creates a smooth, milky texture without the bitterness that can be amplified by heat, and it keeps the drink refreshing for summer consumption.
Can I make the Strawberry Milkshake Matcha ahead of time and how should I store it?
Yes, you can prepare the matcha‑strawberry base and the whipped strawberry foam separately. Store the base in the refrigerator for up to 24 hours and keep the foam in an airtight container, re‑whipping briefly before serving.
What texture and appearance should I look for when making the Yuzu Matcha Soda?
The soda should be clear with a bright green layer of matcha floating on top, creating a striking visual contrast. The bubbles should be lively, and the drink should feel lightly carbonated on the palate.
What does the YouTube channel Emily Wada specialize in?
The YouTube channel Emily Wada focuses on creative, seasonal beverage recipes, especially matcha‑based drinks, and often incorporates Asian flavors with modern twists for home cooks.
How does the YouTube channel Emily Wada's approach to Japanese‑inspired drinks differ from other cooking channels?
Emily Wada blends authentic Japanese ingredients like matcha and yuzu with Western presentation styles, emphasizing quick, visually appealing summer drinks that can be made with pantry staples, unlike many channels that focus on traditional tea ceremonies.
Last updated: August 31, 2026
