5 Korean Matcha Recipes: Latte, Cake, Smoothie and More
Share
5 Korean Matcha Recipes: Latte, Cake, Smoothie and More
Jeju Korean matcha comes to the kitchen. Simple, delicious and original recipes to explore its full potential, from breakfast to dessert.
By Maison Boseong · Seoul, South Korea · May 2025 · 6 min read
Korean matcha stands out from Japanese matcha for its natural sweetness and vivid green colour. These qualities make it a standout cooking ingredient: less bitter, it blends easily into both sweet and savoury recipes without overpowering other flavours. Here are five recipes to explore it at home.
Before we begin, a note on the matcha you use. The quality of the powder directly affects your results: colour, flavour, texture. For these recipes, we recommend our Korean matcha selection, sourced from the volcanic gardens of Jeju Island.
Recipe 1: The Creamy Korean Matcha Latte
Korean Matcha Latte
Prep: 5 min · Serves 1 · Level: easy
The matcha latte is the most popular recipe in South Korea, found in every Seoul café. The key: whisk the matcha thoroughly before adding the milk, to avoid lumps and achieve a light foam.
Ingredients
- 2 g Korean matcha (1 level tsp)
- 30 ml hot water at 75°C
- 200 ml oat milk (or whole milk)
- 1 tsp agave syrup (optional)
Method
- Sift the matcha into a bowl
- Add hot water and whisk in a "W" motion for 20 seconds
- Heat and froth the oat milk
- Pour the hot milk over the matcha
- Sweeten to taste
Recipe 2: The Soft Korean Matcha Cake
Soft Matcha Cake
Prep: 15 min · Baking: 25 min · Serves 8 · Level: easy
This cake takes full advantage of Korean matcha's intense green colour and gentle flavour. Its soft texture contrasts with the slight vegetal character of the matcha, creating a result that is both visually elegant and delicate on the palate.
Ingredients
- 10 g Korean matcha (2 tsp)
- 200 g plain flour
- 150 g sugar
- 3 eggs
- 120 g melted butter
- 100 ml milk
- 1 tsp baking powder
- 1 pinch of salt
Method
- Preheat oven to 180°C
- Mix flour, sifted matcha, baking powder and salt
- Beat eggs with sugar until pale and fluffy
- Fold in melted butter and milk
- Gradually add the dry mixture
- Pour into a greased tin and bake 25 min
« Jeju Korean matcha, softer and less bitter than its Japanese counterpart, blends naturally into sweet recipes without throwing them off balance. »
Recipe 3: The Korean Matcha Green Smoothie
Matcha Green Smoothie
Prep: 3 min · Serves 1 · Level: very easy
This smoothie combines the freshness of fruit with the depth of Korean matcha. Quick to prepare, it is ideal for breakfast or an afternoon snack. The banana naturally sweetens the blend and gives a creamy texture.
Ingredients
- 1.5 g Korean matcha
- 1 frozen banana
- 150 ml coconut milk
- 1 handful fresh spinach
- 1 tbsp honey
- 4 ice cubes
Method
- Dissolve matcha in 2 tbsp warm water
- Place all ingredients in a blender
- Blend 45 seconds on high speed
- Adjust consistency with coconut milk
- Serve immediately in a large glass
Recipe 4: The Korean Matcha Tiramisu
Matcha Tiramisu
Prep: 20 min · Rest: 4 hours · Serves 6 · Level: intermediate
A Korean take on an Italian classic. Matcha replaces coffee to soak the sponge fingers, and its green colour creates a visually striking dessert. The natural sweetness of Korean matcha perfectly balances the richness of the mascarpone.
Ingredients
- 8 g Korean matcha (for soaking)
- 2 g matcha (for the finish)
- 250 g mascarpone
- 3 eggs (yolks and whites separated)
- 80 g icing sugar
- 200 ml hot water at 75°C
- 24 sponge fingers
Method
- Dissolve 8 g matcha in hot water, leave to cool
- Beat egg yolks with sugar until pale
- Fold in mascarpone while whisking
- Whip egg whites to stiff peaks and fold in gently
- Dip sponge fingers in the cooled matcha
- Alternate layers of biscuits and cream
- Refrigerate at least 4 hours, dust with matcha before serving
Recipe 5: The Homemade Korean Matcha Granola
Matcha Granola
Prep: 10 min · Baking: 20 min · Serves 8 · Level: very easy
This granola is the most original recipe in this selection. Korean matcha tints the oats a delicate green and adds a subtle vegetal note that contrasts with the sweetness of honey. Perfect on yoghurt or with almond milk.
Ingredients
- 5 g Korean matcha
- 300 g rolled oats
- 60 ml honey
- 60 ml melted coconut oil
- 50 g flaked almonds
- 50 g cashew nuts
- 1 pinch of salt
Method
- Preheat oven to 160°C
- Mix honey, coconut oil and sifted matcha
- Fold in the oats and nuts
- Spread on a lined baking tray
- Bake 20 min, stirring halfway through
- Leave to cool completely before storing
The matcha used in these recipes
For successful recipes, matcha quality is key. Our selection covers ceremony-grade and culinary-grade matcha, all shipped directly from Seoul.
Jeju · Ceremony
Premium Korean Matcha
Fine Jeju powder, ideal for lattes and desserts. Intense green colour.
See the selection →Ready to use · Latte
Korean Lattes
Matcha latte, yuzu, purple sweet potato: Korean flavours in instant format.
See the lattes →Gift Set · Discovery
Matcha Gift Sets
Matcha, chasen and chawan to give as a gift or start the ritual at home.
See the gift sets →Order your Korean matcha from Seoul
Express delivery to France via DHL. Use code BIENVENUE10 for 10% off your first order.
See Korean matcha Full shopAbout the author:Nico Lesage is the founder of Maison Boseong. An expert in Korean teas, he has lived in Seoul since 2011. Every year, he travels to the peninsula’s tea gardens to source exceptional harvests directly from local producers.