The BEST Winter Matcha Recipes (5 Easy Ideas)

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

1. 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

2. 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

3. 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

4. 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

5. 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