Recipes | Keisari Matcha


Keisari matcha pairs up beautifully with an array of different flavours.

Its creamy sweetness makes it a versatile ingredient that can be taken beyond your usual cup of matcha. You can use matcha to add an elegant touch to desserts or to give your daily breakfast bowl a great energy boost. 

We've gathered a few of our favourites below but follow us on Facebook and Instagram for more recipe ideas:

Classic Keisari matcha tea



  1. Add ½ tsp of Keisari matcha to a bowl.
  2. Pour in 80ml of hot water.
  3. Using the bamboo matcha whisk, whisk vigorously in an 'M' motion to combine the mixture until you have a nice foamy texture on top.
  4. Sip and enjoy!

Keisari matcha latte

Keisari matcha green tea latte


  • ½ - ¾ tsp of Keisari Organic Matcha
  • 140ml steamed or heated milk
  • 2 tbsp hot water (approximately 80°C)


  1. Scoop the matcha into a cup or bowl and add the hot water.
  2. Using the bamboo matcha whisk, whisk vigorously in an 'M' motion to combine the mixture until you have a nice foamy texture on top.
  3. Add the milk to the mixture and enjoy!

Keisari iced matcha

Iced matcha green tea with lemon and mint



  1. Scoop the matcha into a cup or bowl.
  2. Add in approximately 2 tbsp of the water
  3. Using the bamboo matcha whisk, whisk vigorously in an 'M' motion to combine the mixture until you achieve a thick and creamy consistency.
  4. Add ice and pour in the rest of the water.
  5. Enjoy!

    Matcha pancakes

    Keisari matcha green tea pancakes

    Serves: 4


    • 2 tsp Keisari Organic Matcha
    • cups self raising flour
    • ½ tsp bicarbonate of soda
    • egg
    • 1½ cups of milk
    • ⅓ cup caster sugar
    • ½ tsp vanilla extract
    • 2 tbsp coconut oil or melted butter
    • Optional toppings to serve, e.g. maple syrup, berries, ice-cream
    1. In a mixing bowl, sift the flour, matcha and bicarb soda together, then make a well in the centre.
    2. In a separate bowl, beat the sugar, egg, and milk.
    3. Slowly add the milk mixture into the bowl with the dry ingredients, and gently stir until well combined. The mixture will be quite thick.
    4. Heat a frying pan to a medium heat and brush with the oil or butter.
    5. Pour a ladle full of pancake mixture into the pan.
    6. After about 3 minutes, when bubbles start to rise and pop, flip the pancakes over. They should be lightly browned. 
    7. Cook for another 2-3 minutes or until the second side is lightly browned.
    8. Continue to brush the pan with melted butter in between pancakes.
    9. Serve with your desired toppings.

      Matcha chia pudding

      Keisari matcha chia pudding

      Serves 1


      • 1 tsp Keisari Organic Matcha
      • 1 tsp honey
      • 2 tbsp chia seeds
      • 250ml almond milk
      • Optional toppings to serve, e.g. fresh fruit, nuts, muesli


      1. In a cup or mason jar, stir the matcha into the almond milk, ensuring it dissolves evenly.
      2. Add in the honey, then the chia seeds and continue stirring so everything is well mixed.
      3. Cover the mix then pop it into the fridge.
      4. After about an hour, give the mixture another stir to ensure the seeds disperse evenly through the milk.
      5. The pudding will be ready in about 4 hours, but for best results, refrigerate overnight.
      6. Add your favourite toppings before serving, or enjoy just as it is.

      Matcha energy balls

      Makes approximately 30 balls


      • 2 tsp Keisari Organic Matcha
      • 120g chopped almonds
      • 50g chopped pistachios
      • 100g chopped dates
      • 20g shredded coconut
      • ½ tsp vanilla extract
      • 1 tsp cocoa powder
      • 2 tbsp coconut oil 


      1. Mix all the ingredients in a large bowl.
      2. Roll tablespoon amounts of mixture into balls.
      3. They’re ready to eat, or you can chill them in the fridge to firm them up.

      Matcha icecream

      Makes approximately 1 litre of matcha ice-cream


      1. Make a custard by adding the cream and milk into a pan. Over medium heat, bring it to a simmer. Remove from heat and set aside.
      2. In a large bowl, whisk the egg yolks and sugar for around 5 minutes until the mixture turns pale.
      3. Take the hot (but not boiling) cream and milk mixture and while whisking continuously, slowly pour it into the egg mixture. Pour it back into the pan.
      4. Over a medium heat, stir continuously for around 5 minutes until the mixture thickly coats the spoon.
      5. Strain the contents into a bowl, allow to cool before covering and refrigerating for at least 2 hours.
      6. Whisk matcha and warm water in a bowl, then add it into the custard mix.
      7. Churn the mixture in an ice-cream machine, then freeze until required. Makes about 1 litre.

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