The Best Winter Matcha Recipes (5 Easy Ideas)
The BEST Winter Matcha Recipes (5 Easy Ideas) is a medium Japanese Fusion recipe that serves 1. 260 calories per serving. Recipe by emily wada on YouTube.
Prep: 15 min | Cook: 5 min | Total: 25 min
Cost: $43.41 total, $43.41 per serving
Ingredients
- 240 ml Oat Milk (unsweetened, for the base)
- 15 ml Peppermint Syrup (homemade or store‑bought, adds peppermint flavor)
- 20 ml Coconut Condensed Milk (provides sweetness and creamy texture, dairy‑free)
- 0.5 tsp Hojicha Powder (roasted green tea, gives a warm, nutty flavor)
- 0.5 tsp Matcha Powder (high‑quality, nutty matcha (e.g., Chazoku Goku))
- 1 tsp Cocoa Powder (unsweetened, for the foam)
- 30 ml Heavy Cream (for the foam; can use coconut cream for vegan version)
- 0.2 tsp Sea Salt (a pinch, enhances caramel notes)
- 1 piece Candy Cane (crushed, for garnish)
- 2 pieces Snowflake Marshmallows (optional garnish, adds festive look)
Instructions
Prepare Peppermint Syrup (if not pre‑made)
Combine 100 ml water, 100 g sugar, and 5 ml peppermint extract in a saucepan. Heat gently, stirring until sugar dissolves, then let cool.
Time: PT10M
Temperature: Medium heat
Heat the Milk Base
In a saucepan, whisk together oat milk, peppermint syrup, coconut condensed milk, hojicha powder, and matcha powder. Heat over medium heat until steaming, about 2‑3 minutes. Do not boil.
Time: PT5M
Temperature: Medium heat
Make the Cocoa Foam
In a small bowl, combine heavy cream, coconut condensed milk, cocoa powder, and a pinch of sea salt. Whisk with a hand frother or whisk until soft peaks form.
Time: PT5M
Assemble the Latte
Pour the hot milk base into a mug, leaving room for foam. Spoon the cocoa foam on top, then garnish with crushed candy cane and snowflake marshmallows.
Time: PT2M
Serve
Enjoy immediately while hot, preferably beside a window or fireplace for full holiday ambiance.
Time: PT0M
Nutrition Facts
- Calories
- 260
- Protein
- 2 g
- Carbohydrates
- 30 g
- Fat
- 12 g
- Fiber
- 1 g
Dietary info: Dairy‑free (when using coconut cream instead of heavy cream), Vegan (if coconut cream replaces heavy cream), Gluten‑free
Allergens: Coconut, Milk (if heavy cream is used), Soy (matcha)
Ingredient Substitutions
- Instead of Oat Milk: Almond Milk, Soy Milk
- Instead of Peppermint Syrup: Mint Extract (use less)
- Instead of Coconut Condensed Milk: Regular Sweetened Condensed Milk (non‑vegan)
- Instead of Hojicha Powder: Matcha Powder (different flavor)
- Instead of Matcha Powder: Sencha (will change flavor)
- Instead of Cocoa Powder: Carob Powder
- Instead of Heavy Cream: Coconut Cream
- Instead of Sea Salt: Kosher Salt
- Instead of Candy Cane: Peppermint Extract (no garnish)
- Instead of Snowflake Marshmallows: Regular Marshmallows
Equipment Needed
- Saucepan
- Whisk
- Measuring Spoons
- Mug
- Small Bowl
Critical Steps — Do Not Skip
- Whisking the cocoa foam to soft peaks without over‑whipping.
- Heating the milk base gently to avoid curdling the matcha and hojicha powders.
Chef Tips from the Video
- Use a high‑quality, nutty matcha (e.g., Chazoku Goku) for the best flavor balance.
- A pinch of sea salt in the foam enhances the caramel notes of the coconut condensed milk.
- For extra festive flair, rim the mug with crushed peppermint candy before pouring.
Troubleshooting
Foam is too runny
Chill the cream and bowl before whisking, and add a little more coconut condensed milk for stability.
Milk curdles when adding matcha/hojicha
Lower the heat and whisk continuously; alternatively, dissolve the powders in a small amount of warm oat milk before adding to the pan.
Latte is not sweet enough
Add an extra teaspoon of peppermint syrup or a drizzle of coconut condensed milk.
Storage
Refrigerator: Peppermint syrup and coconut condensed milk keep up to 2 weeks; foam can be made fresh each day.
Freezer: Do not freeze the latte; texture changes.
Room temperature: Serve immediately; do not leave at room temperature for more than 30 minutes.
Make-Ahead Tips
- Prepare peppermint syrup a day ahead and store in the fridge.
- Pre‑measure dry powders (hojicha, matcha, cocoa) in small jars for quick assembly.
Frequently Asked Questions
What is the cultural significance and history of Peppermint Bark Matcha & Hojicha Latte in Japanese‑Western holiday fusion cuisine?
The drink blends traditional Japanese teas—matcha and roasted hojicha—with classic Western holiday flavors like peppermint bark. While matcha and hojicha have centuries‑old roots in Japanese tea culture, combining them with peppermint and cocoa is a modern, festive twist that reflects the global exchange of holiday treats.
What are the traditional regional variations of matcha‑based holiday lattes in Japan compared to Western countries?
In Japan, matcha is often served plain or with sweet red bean paste during winter festivals. Western adaptations add milk, syrups, and spices like cinnamon or peppermint, creating richer, dessert‑like lattes. Hojicha, with its roasted flavor, is similarly paired with caramel or chocolate in Western cafés.
How is Peppermint Bark Matcha & Hojicha Latte traditionally served in Japanese‑style cafés during the holiday season?
Japanese cafés may serve it in a simple ceramic cup, topped with a light foam and a single piece of candied ginger or a dusting of matcha. The version on YouTube adds festive garnishes like crushed candy cane and snowflake marshmallows for a more playful, holiday‑centric presentation.
What occasions or celebrations is Peppermint Bark Matcha & Hojicha Latte traditionally associated with in holiday culture?
The latte is popular during Christmas and New Year’s gatherings, especially in cafés that offer seasonal menus. It’s also enjoyed at winter brunches, holiday movie nights, and as a cozy after‑school treat in colder climates.
What authentic traditional ingredients are essential for Peppermint Bark Matcha & Hojicha Latte versus acceptable substitutes?
Authentic ingredients include high‑quality matcha, roasted hojicha powder, peppermint syrup, and coconut condensed milk for a dairy‑free version. Substitutes can be regular sweetened condensed milk (non‑vegan), almond milk instead of oat milk, or a vanilla‑flavored syrup in place of peppermint if desired.
What other Japanese‑inspired drinks pair well with Peppermint Bark Matcha & Hojicha Latte?
Pair it with a light yuzu sparkling water, a chilled hojicha iced tea, or a simple sweet red bean paste dessert. The bright peppermint contrasts nicely with the earthy tones of other Japanese teas.
What are the most common mistakes to avoid when making Peppermint Bark Matcha & Hojicha Latte?
Common errors include overheating the milk, which can cause the matcha and hojicha to become bitter, and over‑whipping the foam, resulting in a grainy texture. Also, adding too much peppermint syrup can overpower the delicate tea flavors.
Why does this Peppermint Bark Matcha & Hojicha Latte recipe use coconut condensed milk instead of regular condensed milk?
Coconut condensed milk keeps the latte dairy‑free and adds a subtle tropical sweetness that complements the nutty notes of matcha and hojicha. It also creates a richer, silkier foam compared to regular condensed milk, which can be too heavy.
Can I make Peppermint Bark Matcha & Hojicha Latte ahead of time and how should I store it?
The latte is best served fresh, but you can prepare the peppermint syrup and the cocoa foam ahead of time. Store the syrup in a sealed jar in the refrigerator for up to two weeks, and keep the foam in a covered container in the fridge for up to 24 hours; re‑whisk before using.
What texture and appearance should I look for when making the cocoa foam for Peppermint Bark Matcha & Hojicha Latte?
The foam should be light, airy, and hold soft peaks—similar to a latte‑art froth. It should have a deep cocoa color with a glossy sheen, and it should sit atop the latte without immediately sinking.
What does the YouTube channel Emily Wada specialize in?
The YouTube channel Emily Wada focuses on creative, seasonal beverage recipes, especially matcha and hojicha drinks, with a strong emphasis on dairy‑free and vegan adaptations for holiday celebrations.
How does the YouTube channel Emily Wada's approach to Japanese‑inspired holiday drinks differ from other cooking channels?
Emily Wada blends traditional Japanese tea techniques with Western holiday flavors, often using plant‑based ingredients and experimental flavor pairings. Her videos emphasize visual presentation, festive décor, and step‑by‑step experimentation, setting her apart from channels that stick to classic recipes.
Last updated: August 31, 2026
