MATCHAPeppermint Matcha Latte
The quick answer
Whisk 1 teaspoon of ceremonial matcha into 2 oz of 175 F water until smooth. Add 1/2 teaspoon of peppermint simple syrup or 2 drops of pure peppermint extract and 1 teaspoon of plain syrup. Pour over ice and 8 oz of milk. The mint and matcha combination is cooling, energizing, and genuinely unique.
Peppermint and matcha sounds like a seasonal novelty, but the cool mint cuts through the earthiness of matcha and makes the drink taste cleaner and more refreshing than almost any other matcha variation.
Peppermint extract is much more concentrated than peppermint syrup. Use just 2-3 drops of pure peppermint extract per serving and taste before adding more. A half teaspoon is far too much extract and will make the drink taste medicinal rather than refreshing. Peppermint simple syrup (made by steeping fresh mint leaves in simple syrup for 30 minutes) is easier to control and produces a more natural mint flavor.
The flavor pairing works because menthol in peppermint has a cooling effect that amplifies the refreshing quality of cold matcha. Both also have green, vegetal flavor notes that complement rather than fight each other. The combination is popular in Japan, where mint matcha soft serves and teas appear regularly in cafes.
Fresh mint is an underused option here. Muddle 4-5 fresh peppermint leaves in the bottom of the glass before adding ice and milk. The bruised leaves release menthol oils that flavor the drink without the intensity risk of extract. Remove the leaves before drinking or use them as a garnish.
This recipe works especially well as a seasonal holiday drink in November and December, when peppermint flavor is associated with warmth and celebration. A hot version with frothed milk, a candy cane garnish, and a dusting of matcha on top rivals any holiday cafe menu item and costs a fraction of the price.
Dial it in before you make it
Dial in matcha, water, and milk for a smooth, un-bitter latte.
Matcha Ratio Calculator
| Ingredient | Amount |
|---|---|
| Matcha powder | 1.5 tsp (3 g) |
| Hot / warm water (to whisk) | 2 fl oz |
| Milk (or milk alternative) | 10 fl oz |
| Suggested sweetener (honey / syrup) | 1.5 tsp |
- 1. Sift matcha into a bowl or cup.
- 2. Add 2 fl oz warm water (~175°F / 80°C) and whisk in a W-motion until smooth.
- 3. Pour over ice, add your milk, and sweeten to taste.
1 tsp matcha ≈ 2 g. Standard ratio is 1 tsp per 8 oz of drink.
Make it
Makes 1 drink
Ingredients
Steps
We tested three mint delivery methods: peppermint extract, peppermint simple syrup, and fresh muddled mint. Fresh muddled mint won for flavor naturalness and complexity. Peppermint syrup won for convenience and consistency. Extract was the easiest but required very careful measurement to avoid overpowering the matcha. All three methods produced a drink people reached for immediately after finishing the first sip.
Pro tips
- Start with a very small amount of peppermint extract. Two drops is usually enough. Add one more drop at a time and taste between each addition.
- Peppermint simple syrup is more forgiving than extract and tastes more natural. Make a batch with 1 cup water, 1 cup sugar, and a large handful of fresh mint leaves, steeped for 20 minutes.
- For a hot peppermint matcha latte, froth the milk separately and pour it over the sweetened matcha base. Top with a candy cane or a dusting of matcha powder.
- A pinch of sea salt in the matcha concentrate heightens the mint flavor and balances the sweetness.
- Chocolate mint leaves (a specific variety of mint available at farmers markets) make an exceptional garnish with a subtle cocoa-mint flavor.
Frequently asked questions
Does peppermint and matcha go together?
Yes, better than most people expect. Both have green, vegetal flavor notes. The cool menthol in mint cuts through the earthiness of matcha and makes the drink taste cleaner and more refreshing. The combination is popular in Japanese cafes and increasingly common in US specialty coffee shops.
Should I use peppermint extract or peppermint syrup in a matcha latte?
Peppermint syrup is safer and easier to use. Extract is far more concentrated and one drop too many ruins the drink. Syrup gives you gradual control over the mint intensity. If you only have extract, start with 1-2 drops and work up slowly. Never add more than 4 drops per serving.
Can I use fresh mint instead of extract in a matcha latte?
Yes, and it often tastes better. Muddle 5-6 fresh peppermint leaves in the bottom of the glass, add ice and milk, and pour the matcha over the top. The bruised mint releases natural menthol oils that flavor the drink gently and gradually. Fresh mint also makes a beautiful garnish.
Is peppermint matcha a good holiday drink?
It is one of the best. Hot peppermint matcha with frothed whole milk, a candy cane garnish, and a dusting of matcha powder on top looks and tastes festive. The green color fits a holiday aesthetic and the peppermint ties it to seasonal expectations. It is a great alternative to a peppermint mocha for non-coffee drinkers.
How do I make peppermint simple syrup for matcha?
Combine 1 cup of water and 1 cup of white sugar in a small saucepan over medium heat. Stir until dissolved, about 3 minutes. Remove from heat, add a large handful of fresh peppermint leaves, and steep for 15-20 minutes. Strain, cool, and refrigerate in a sealed jar for up to two weeks.
