5 Korean Matcha Recipes: Latte, Cake, Smoothie and More
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5 Korean Matcha Recipes: Latte, Cake, Smoothie and More
Korean matcha from Jeju belongs in the kitchen too. Simple, flavourful 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 apart from Japanese matcha with its natural softness and vivid green colour. These traits make it an ingredient of choice in the kitchen: less bitter, it blends easily into sweet and savoury recipes alike, without masking the other flavours.
Before you start, a word on the matcha you use. The quality of the powder directly shapes the result of your recipes: colour, flavour, texture. For these recipes, we recommend our selection of Korean matchas, grown in 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. The key: whisk the matcha well before adding the milk, to avoid lumps and get a light foam.
Ingredients
- 2 g Korean matcha (1 level teaspoon)
- 30 ml hot water at 75°C
- 200 ml oat milk
- 1 teaspoon agave syrup (optional)
Method
- Sift the matcha into a bowl
- Add the 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
This cake makes the most of the intense green colour and gentle flavour of Korean matcha.
Ingredients
- 10 g Korean matcha
- 200 g flour
- 150 g sugar
- 3 eggs
- 120 g melted butter
- 100 ml milk
- 1 sachet baking powder
Method
- Preheat the oven to 180°C
- Mix the flour, sifted matcha, baking powder and salt
- Beat the eggs with the sugar until pale
- Fold in the melted butter and milk
- Add the dry mixture gradually
- Pour into a buttered tin and bake for 25 min
Recipe 3: The Green Korean Matcha Smoothie
Green Matcha Smoothie
Prep: 3 min · Serves 1
This smoothie pairs the freshness of fruit with the depth of Korean matcha.
Ingredients
- 1.5 g Korean matcha
- 1 frozen banana
- 150 ml coconut milk
- 1 handful of fresh spinach
- 1 tablespoon honey
- 4 ice cubes
Method
- Dissolve the matcha in 2 spoonfuls of lukewarm water
- Place all the ingredients in the blender
- Blend for 45 seconds on maximum power
- Adjust the consistency with coconut milk
- Serve immediately
Recipe 4: The Korean Matcha Tiramisu
Matcha Tiramisu
Prep: 20 min · Chilling: 4 h · Serves 6
A Korean take on an Italian classic. Matcha replaces the coffee and makes a visually striking dessert.
Ingredients
- 8 g Korean matcha (for soaking)
- 2 g matcha (for finishing)
- 250 g mascarpone
- 3 eggs
- 80 g icing sugar
- 200 ml hot water at 75°C
- 24 ladyfinger biscuits
Method
- Dissolve 8 g of matcha in the hot water and let it cool
- Beat the egg yolks with the sugar
- Whisk in the mascarpone
- Whisk the egg whites to stiff peaks and fold them in
- Dip the biscuits in the cooled matcha tea
- Alternate layers of biscuits and cream
- Chill for at least 4 hours
Recipe 5: The Homemade Korean Matcha Granola
Matcha Granola
Prep: 10 min · Baking: 20 min · Serves 8
Korean matcha tints the oats a delicate green and adds a light vegetal note that contrasts with the sweetness of the honey.
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 the oven to 160°C
- Mix the honey, coconut oil and sifted matcha
- Stir in the oats and the nuts
- Spread on a baking tray
- Bake for 20 min, stirring halfway through
- Let cool before storing
Jeju · Ceremonial
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Shop Korean matcha Browse the whole 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.