Zen Matcha · Recipes
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Drinks · Au LaitMatcha
Au Lait
Creamy, cold, and grounded by the leaf. Uji whisked into a clean concentrate, then lifted with a sharp hit of lemon before the milk pulls it together.
Ingredients — serves 1
- Uji Matcha 2 g
- Hot water (80 °C) 30 ml
- Simple syrup 15 ml
- Fresh lemon juice 8 ml
- Whole or oat milk, cold 180 ml
- Ice full glass
- Lemon zest (garnish) a few strips
Method
- 01 Sift matcha into a small bowl. Add 30 ml of 80 °C water and whisk in a brisk W motion until smooth and fully dissolved.
- 02 Stir in simple syrup and lemon juice. The lemon brightens the matcha without masking it — don't skip it.
- 03 Fill a tall glass with ice. Pour the matcha concentrate over.
- 04 Pour cold milk slowly over the back of a spoon to create a soft layer. The green beneath the white is the presentation.
- 05 Garnish with a few strips of lemon zest. Serve immediately before the layers blend.
For café service: pre-batch the matcha concentrate with lemon and syrup, refrigerate up to 24 hours. Build each glass to order.
02 / 03
Drinks · Au LaitHojicha
Au Lait
Roasted, caramel-warm, and grounding. Hojicha steeped strong into milk with brown sugar and a quiet heat from ginger — it feels like autumn in a glass without trying to.
Ingredients — serves 1
- Hojicha (roasted green tea), loose 5 g
- Hot water (95 °C) 80 ml
- Brown sugar syrup 20 ml
- Fresh ginger, sliced thin 3–4 slices
- Whole or oat milk, cold 180 ml
- Ice full glass
- Candied ginger (garnish) 1 piece
Method
- 01 Steep hojicha with ginger slices in 95 °C water for 3 minutes. Strain. It should be deep amber and fragrant — brew it strong.
- 02 Stir brown sugar syrup into the hot concentrate while warm. Let it cool to room temperature.
- 03 Fill a tall glass with ice. Pour the hojicha concentrate over.
- 04 Pour cold milk slowly over the back of a spoon. The contrast of dark amber and white milk is the visual — let it settle before stirring.
- 05 Garnish with a piece of candied ginger on the rim. Serve immediately.
For café service: brew hojicha concentrate in large batches, chill overnight. The ginger and caramel notes deepen after 8 hours of cold steeping.
03 / 03
Baking · Culinary GradeMatcha
Cookie
Buttery, crisp at the edge, soft in the centre. Culinary grade matcha goes straight into the dry mix — no dissolving, no steeping. The powder disperses into fat and keeps its colour through the oven.
Ingredients — makes ~20
- All-purpose flour 200 g
- Culinary Grade matcha 10 g
- Baking soda ½ tsp
- Salt ¼ tsp
- Unsalted butter, room temp 115 g
- Caster sugar 100 g
- Egg 1 large
- Vanilla extract 1 tsp
Method
- 01 Sift flour, matcha, baking soda, and salt together. The matcha goes in dry — no water needed.
- 02 Cream butter and sugar until pale and fluffy, about 3 minutes. Beat in the egg and vanilla.
- 03 Fold the dry mix into the butter mixture until just combined. Do not overwork.
- 04 Scoop into balls (~25 g each), place on lined trays. Chill 30 minutes in the fridge.
- 05 Bake at 170 °C for 11–13 minutes. They'll look underdone — pull them when the edges just set. They firm up as they cool.
Matcha oxidises with heat and time. Use culinary grade for its robust flavour and colour stability. White chocolate chips or sesame seeds fold in well at step 3.
Zen Matcha · Philippines
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