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Free printable · 12 recipes

Green Hour recipe cards. Twelve matcha drinks.

From the after-class iced latte to a pumpkin spice mug, a matcha lemonade and a protein shake. Exact grams, level teaspoons and short steps on every card.

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Letter or A4, two cards a page. Cut, keep, stick one on the fridge.

Recipe card: Strawberry Matcha LatteRecipe card: Honey Lavender Matcha
The recipes

Iced, hot, pink, blue and green.

Every card starts from the same base: 1 level teaspoon (2 g) of matcha and water at 175°F, never boiling. Bigger cup, other milk? The latte builder redoes the math.

Recipe card: Iced Matcha Latte, the after-class one
Recipe 01 · Iced · 3 min · 1 glass (16 oz)

Iced Matcha Latte

the after-class one

The classic: matcha whisked with 175°F water, poured slowly over ice and cold oat milk so it blooms.

You need

  • 2 gmatcha (1 level tsp)
  • 2 ozwater at 175°F (60 ml)
  • 6 ozcold oat milk (180 ml)
  • 1–2 tspmaple syrup, optional
  • Ice, for a 16 oz glass

Steps

  1. Sift the matcha into a small bowl.
  2. Add the water. Whisk fast in a W for 20 seconds.
  3. Fill the glass with ice and the cold oat milk.
  4. Stir the maple into the milk.
  5. Pour the matcha last, slowly. Watch it bloom.

Tip: Bitter? The water was too hot. 175°F, not boiling.

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Recipe card: Strawberry Matcha Latte, pink below, green on top
Recipe 02 · Iced · 5 min · 1 glass (16 oz)

Strawberry Matcha Latte

pink below, green on top

Mashed strawberries at the bottom, cold milk in the middle, matcha poured last: three layers, one glass.

You need

  • 4ripe strawberries
  • 1 tsphoney or sugar
  • 2 gmatcha (1 level tsp)
  • 2 ozwater at 175°F (60 ml)
  • 6 ozcold milk (180 ml)
  • Ice

Steps

  1. Mash the strawberries with the honey in the glass.
  2. Fill with ice. Pour in the cold milk, slowly.
  3. Whisk the matcha with the water until foamy.
  4. Pour it last. Take the photo, then stir.

Tip: Frozen strawberries work too: thaw them first so they mash.

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Recipe card: Vanilla Oat Matcha, your café order, at home
Recipe 03 · Iced · 3 min · 1 glass (16 oz)

Vanilla Oat Matcha

your café order, at home

A vanilla iced matcha latte with oat milk, the one you usually order at the café.

You need

  • 2 gmatcha (1 level tsp)
  • 2 ozwater at 175°F (60 ml)
  • 6 ozcold oat milk (180 ml)
  • 2 tspvanilla syrup
  • Ice

Steps

  1. Whisk the matcha with the water until foamy.
  2. Stir the vanilla syrup into the cold oat milk.
  3. Fill a tall glass with ice. Add the vanilla milk.
  4. Pour the matcha on top, slowly.

Tip: No syrup? Use ½ tsp vanilla extract + 1½ tsp maple.

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Recipe card: Brown Sugar Matcha, toasty, like caramel
Recipe 04 · Iced · 6 min · 1 glass (16 oz)

Brown Sugar Matcha

toasty, like caramel

Brown sugar syrup striped down the glass, cold oat milk and matcha on top.

You need

  • 2 tbspbrown sugar + 2 tbsp hot water
  • 2 gmatcha (1 level tsp)
  • 2 ozwater at 175°F (60 ml)
  • 6 ozcold oat milk (180 ml)
  • Ice

Steps

  1. Stir the brown sugar into the hot water until clear. Let it cool.
  2. Drizzle 1 tbsp of the syrup down the inside of the glass.
  3. Add ice and the cold oat milk.
  4. Whisk the matcha with the water. Pour it on top.

Tip: The extra syrup keeps a week in a jar in the fridge.

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Recipe card: Matcha Lemonade, bright, tart, no milk
Recipe 05 · Iced · 3 min · 1 glass (16 oz)

Matcha Lemonade

bright, tart, no milk

Matcha shaken with cold water and poured over lemonade and ice. No milk, no whisk.

You need

  • 2 gmatcha (1 level tsp)
  • 3 ozcold water (90 ml)
  • 5 ozlemonade (150 ml)
  • Ice and a lemon slice

Steps

  1. Shake the matcha with the cold water in a jar, 30 seconds.
  2. Fill a glass with ice. Pour in the lemonade.
  3. Pour the matcha on top, slowly.
  4. Add the lemon slice. Stir before you sip.

Tip: Homemade lemonade: 1 oz lemon juice, 2 tsp simple syrup, 4 oz water.

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Recipe card: Blueberry Matcha Latte, blue below, green on top
Recipe 06 · Iced · 6 min · 1 glass (16 oz)

Blueberry Matcha Latte

blue below, green on top

A quick blueberry layer, cold milk and matcha: the blue-and-green iced latte.

You need

  • ¼ cupblueberries, fresh or frozen
  • 1 tspsugar
  • 2 gmatcha (1 level tsp)
  • 2 ozwater at 175°F (60 ml)
  • 6 ozcold milk (180 ml)
  • Ice

Steps

  1. Microwave the blueberries and sugar for 45 seconds. Mash, then cool.
  2. Spoon them into the glass. Add ice and the cold milk.
  3. Whisk the matcha with the water.
  4. Pour it on top. Stir when you’re ready.

Tip: Short on time? 2 tbsp of blueberry jam works.

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Recipe card: Honey Lavender Matcha, soft and floral
Recipe 07 · Iced · 8 min · 1 glass (16 oz)

Honey Lavender Matcha

soft and floral

Lavender steeped in honey, stirred into oat milk, with matcha poured on top.

You need

  • 1 tbsphoney + 1 tbsp hot water
  • ¼ tspdried culinary lavender
  • 2 gmatcha (1 level tsp)
  • 2 ozwater at 175°F (60 ml)
  • 6 ozcold oat milk (180 ml)
  • Ice

Steps

  1. Steep the lavender in the honey and hot water for 5 minutes. Strain.
  2. Stir the lavender honey into the cold oat milk.
  3. Pour it over ice in a tall glass.
  4. Whisk the matcha with the water. Pour it on top.

Tip: Go easy on the lavender: too much tastes like soap.

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Recipe card: Coconut Matcha Latte, a little tropical
Recipe 08 · Iced · 3 min · 1 glass (16 oz)

Coconut Matcha Latte

a little tropical

Iced matcha over coconut milk with a touch of maple, and toasted coconut if you like.

You need

  • 2 gmatcha (1 level tsp)
  • 2 ozwater at 175°F (60 ml)
  • 6 ozcoconut milk, the carton kind
  • 1–2 tspmaple or vanilla syrup
  • Ice, toasted coconut

Steps

  1. Whisk the matcha with the water until smooth.
  2. Stir the sweetener into the coconut milk.
  3. Fill a glass with ice. Add the coconut milk.
  4. Pour the matcha on top. Toasted coconut, if you like.

Tip: Use carton coconut milk: canned is too thick here.

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Recipe card: Matcha Protein Shake, one blender, no whisk
Recipe 09 · Blended · 3 min · 1 shake (16 oz)

Matcha Protein Shake

one blender, no whisk

Matcha, vanilla protein, frozen banana and milk, blended smooth. The blender does the whisking.

You need

  • 8 ozmilk of your choice (240 ml)
  • 1 scoopvanilla protein powder
  • 2 gmatcha (1 level tsp)
  • ½frozen banana
  • A handful of ice

Steps

  1. Pour the milk into the blender first.
  2. Add the protein powder, matcha, banana and ice.
  3. Blend 30 to 45 seconds, until smooth.
  4. Pour and drink right away.

Tip: One scoop = the serving size on your protein powder’s label.

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Recipe card: Maple Cinnamon Matcha, hot, for cold mornings
Recipe 10 · Hot · 5 min · 1 mug (10 oz)

Maple Cinnamon Matcha

hot, for cold mornings

A hot matcha latte with warm maple milk and a dusting of cinnamon.

You need

  • 2 gmatcha (1 level tsp)
  • 2 ozwater at 175°F (60 ml)
  • 6 ozmilk (180 ml)
  • 1 tspmaple syrup
  • A pinch of cinnamon

Steps

  1. Whisk the matcha with the water in your mug.
  2. Warm the milk with the maple until it steams. Don’t boil it.
  3. Froth the milk, or whisk it hard for 20 seconds.
  4. Pour the milk over the matcha. Dust with cinnamon.

Tip: Boiled milk tastes flat. Stop at the first wisps of steam.

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Recipe card: Pumpkin Spice Matcha, fall, in a mug
Recipe 11 · Hot · 6 min · 1 mug (10 oz)

Pumpkin Spice Matcha

fall, in a mug

Pumpkin, maple and spice whisked into hot milk, poured over matcha.

You need

  • 2 gmatcha (1 level tsp)
  • 2 ozwater at 175°F (60 ml)
  • 6 ozmilk (180 ml)
  • 1 tbsppumpkin purée
  • 1–2 tspmaple syrup
  • ¼ tsppumpkin pie spice

Steps

  1. Warm the milk with the pumpkin, maple and spice. Whisk.
  2. Whisk the matcha with the water in your mug.
  3. Froth the pumpkin milk until foamy.
  4. Pour it over the matcha. A pinch of spice on top.

Tip: Want it iced? Cool the pumpkin milk, then build it over ice.

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Recipe card: The Classic Bowl, just matcha and water
Recipe 12 · Straight · 2 min · 1 bowl

The Classic Bowl

just matcha and water

Usucha, the classic thin matcha: sifted, whisked with 175°F water to a fine foam, sipped from the bowl.

You need

  • 2 gmatcha (1 level tsp)
  • 2½ ozwater at 175°F (75 ml)
  • A small sieve and a whisk

Steps

  1. Warm the bowl with hot water. Pour it out and dry it.
  2. Sift the matcha into the bowl.
  3. Add the water at 175°F.
  4. Whisk fast in a W for 15 to 20 seconds, until a fine foam.
  5. Drink it right from the bowl.

Tip: Big bubbles? Whisk from the wrist, close to the surface.

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Good questions.

What is the best milk for a matcha latte?

Oat is the classic: creamy, a little sweet, and it makes the cleanest layers. Dairy milk is rich and lets the grassy notes come through, almond is lighter, and coconut (the carton kind) adds a soft, tropical sweetness. For iced lattes, keep it cold.

How do you make a layered iced matcha latte?

Fill the glass with ice, pour in the cold milk, then whisk the matcha with a little water at 175°F and pour it slowly on top. Fruit layers like strawberry or blueberry go in first, at the bottom of the glass.

How do you make matcha lemonade?

Shake 2 g of matcha with 3 oz of cold water in a jar for 30 seconds. Fill a glass with ice and 5 oz of lemonade, then pour the matcha on top, slowly. Stir before you sip.

How many teaspoons is 2 grams of matcha?

About 1 level teaspoon. Every card uses level teaspoons: a heaped one can hold closer to 3 g and make the drink bitter.

How do I print the recipe cards?

The free PDF comes in Letter and A4. Print at actual size (100%), on cardstock if you have it, and cut each page along the dotted line: two cards per page.

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