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Winter Matcha & Hojicha Latte Recipes: 10 Seasonal Drinks

Fran Svoboda ·
Winter Matcha & Hojicha Latte Recipes for that special Xmas moments

To make a matcha latte, whisk one mini scoop (about 4ml) of ceremonial matcha with 30ml of hot, not boiling, water until smooth, then pour it over milk — iced or steamed — in a 12oz glass. For a winter twist, add two or three pumps of a seasonal syrup such as gingerbread, cranberry or Earl Grey, and top with a flavoured cold foam.

Key takeaway: Whisk matcha or hojicha with 30ml of hot water (around 80°C) first — never stir powder into cold milk. Syrup goes in the glass before the milk, and the tea goes on top for that layered look. Hojicha is roasted green tea: toastier, nuttier and lower in caffeine than matcha.

Matcha and hojicha have become café staples, and this winter’s recipes give them a cosy, festive spin. All ten use Zuma matcha, ube and hojicha powders with Sweetbird syrups, and each takes about five minutes.

What’s in this guide

What do you need to make a matcha latte at home?

Every recipe here makes one 12oz drink. You don’t need a café set-up, but a few inexpensive tools make the results far more consistent:

Iced matcha recipes for autumn and winter

Gingerbread Iced Matcha with Cinnamon Cold Foam

Gingerbread iced matcha with cinnamon cold foam and a gingerbread biscuit

Warm gingerbread spice balances earthy matcha, and a cinnamon cold foam makes it taste like Christmas in a cup.

Serve: Iced · 12oz glass · About 5 minutes

Ingredients

How to make it

  1. Whisk the Cinnamon Bun syrup with 50ml single cream using an electric whisk until thick but pourable, to make a cold foam.
  2. Whisk the matcha with 30ml of hot water.
  3. Fill a 12oz glass with ice and add the gingerbread syrup.
  4. Fill the glass ¾ full with milk.
  5. Add the matcha and top with the cold foam.

Barista tip: A mini gingerbread biscuit on the rim is an easy upsell on a café counter.

Cranberry Iced Matcha

Cranberry iced matcha latte with red cranberry syrup, milk and green matcha layers

Three colourful layers — ruby cranberry, white milk and bright green matcha. Tart, fruity and refreshing even in December.

Serve: Iced · 12oz glass · About 4 minutes

Ingredients

How to make it

  1. Whisk the matcha with 30ml of hot water.
  2. Fill a 12oz glass with ice.
  3. Add the cranberry syrup.
  4. Fill the glass ¾ full with milk.
  5. Top with the matcha.

Iced White Chocolate and Cranberry Matcha

Iced white chocolate and cranberry matcha with cranberries at the bottom of the cup

A richer take on the cranberry matcha: creamy white chocolate sauce softens the tartness for a dessert-like finish.

Serve: Iced · 12oz glass · About 4 minutes

Ingredients

How to make it

  1. Whisk the matcha with 30ml of hot water.
  2. Fill a 12oz glass with ice.
  3. Add the white chocolate sauce and cranberry syrup.
  4. Fill the glass ¾ full with milk.
  5. Top with the matcha.

Earl Grey Matcha with Vanilla Cold Foam

Earl Grey iced matcha latte topped with vanilla cold foam

Fragrant bergamot and green tea are a natural pairing, finished with a silky vanilla cloud.

Serve: Iced · 12oz glass · About 5 minutes

Ingredients

How to make it

  1. Whisk the vanilla syrup with 50ml single cream using an electric whisk until thick but pourable, to make a cold foam.
  2. Whisk the matcha with 30ml of hot water.
  3. Fill a 12oz glass with ice and add the Earl Grey syrup.
  4. Fill the glass ¾ full with milk.
  5. Add the matcha and top with the cold foam.

Ube Lavender Matcha

Ube lavender iced matcha with a purple ube layer beneath green matcha

Purple ube sweet potato, floral lavender and green matcha create one of the most eye-catching drinks you can make.

Serve: Iced · 12oz glass · About 5 minutes

Ingredients

How to make it

  1. Whisk the matcha with 30ml of hot water.
  2. In a separate jug, whisk the ube powder with 30ml of hot water.
  3. Fill a 12oz glass with ice and add the lavender syrup.
  4. Fill the glass ¾ full with milk.
  5. Add the ube mix and stir, then top with the matcha.

Barista tip: New to ube? Read what is ube?

Strawberry Matcha Spritz

Strawberry matcha spritz with strawberry purée, soda water and a matcha layer over ice

A lighter, milk-free option: real strawberry purée and sparkling soda water under a layer of matcha.

Serve: Iced · 12oz glass · About 4 minutes

Ingredients

How to make it

  1. Whisk the matcha with 30ml of hot water.
  2. Fill a 12oz glass with ice.
  3. Add the strawberry purée and strawberry pieces.
  4. Fill the glass ¾ full with soda water and stir.
  5. Top with the matcha.

Is there a sugar-free winter matcha latte?

Yes. Sweetbird’s sugar-free vanilla syrup adds sweetness and warmth without added sugar, so you can keep a matcha latte light.

Sugar-Free Vanilla Matcha Latte

Hot sugar-free vanilla matcha latte in a tall glass mug

A warming, everyday matcha latte with smooth vanilla — and no added sugar from the syrup.

Serve: Hot · 12oz cup · About 4 minutes

Ingredients

How to make it

  1. Whisk the matcha with 30ml of hot water in a 12oz cup.
  2. Add the syrup.
  3. Fill with steamed milk.

Barista tip: More options in our sugar-free syrup range.

Hojicha latte recipes

Hojicha is Japanese green tea that has been roasted, giving it a toasty, caramel-like flavour and less caffeine than matcha — perfect for afternoon and evening drinks. Discover more in what is hojicha?

Iced Hojicha with Earl Grey Cold Foam

Iced hojicha latte with brown sugar syrup and Earl Grey cold foam

Brown sugar deepens hojicha’s roasted notes, while an Earl Grey cold foam adds a fragrant, tea-room finish.

Serve: Iced · 12oz glass · About 5 minutes

Ingredients

How to make it

  1. Whisk the Earl Grey syrup with 50ml single cream using an electric whisk until thick but pourable, to make a cold foam.
  2. Whisk the hojicha with 30ml of hot water.
  3. Fill a 12oz glass with ice and add the brown sugar syrup.
  4. Fill the glass ¾ full with milk.
  5. Add the hojicha and top with the cold foam.

Mince Pie Iced Hojicha

Mince pie iced hojicha latte with roasted tea swirling into milk over ice

Festive fruit and spice meet toasty hojicha — a grown-up Christmas drink that isn’t overly sweet.

Serve: Iced · 12oz glass · About 4 minutes

Ingredients

How to make it

  1. Whisk the hojicha with 30ml of hot water.
  2. Fill a 12oz glass with ice.
  3. Add the mince pie syrup.
  4. Fill the glass ¾ full with milk.
  5. Top with the hojicha mix.

Black Sesame Hojicha with Earl Grey Cold Foam

Black sesame hojicha latte with Earl Grey cold foam in a textured glass

Nutty black sesame cream, roasted hojicha and a fragrant foam — inspired by Japanese café culture and full of depth.

Serve: Iced · 12oz glass · About 6 minutes

Ingredients

How to make it

  1. Whisk the black sesame paste with 20ml single cream in a 12oz glass.
  2. Whisk the Earl Grey syrup with 50ml single cream using an electric whisk until thick but pourable, to make a cold foam.
  3. Whisk the hojicha with 30ml of hot water.
  4. Add ice to the glass over the sesame cream.
  5. Fill the glass ¾ full with milk.
  6. Add the hojicha and top with the cold foam.

Frequently asked questions

What is the difference between matcha and hojicha?

Both are Japanese green teas. Matcha is shade-grown and stone-ground, with a bright green colour and grassy-sweet flavour. Hojicha is roasted, which turns it reddish-brown and gives it a toasty, caramel-like taste with less caffeine. Read our full hojicha guide.

How do you stop matcha from going lumpy?

Sift the powder if needed, then whisk it with a small amount of hot water — around 30ml at roughly 80°C — until completely smooth before adding it to milk. Boiling water can make matcha taste bitter.

How do you make cold foam at home?

Add 50ml of single cream and one pump of syrup to a jug and whisk with a handheld electric whisk for 20–30 seconds, until thick but still pourable. Spoon it on top of an iced drink straight away.

How much matcha should I use in a latte?

One Zuma mini scoop (4ml) of matcha is the standard serve for a 12oz latte in these recipes. Add a little more for a stronger, more vegetal flavour.

Is ceremonial matcha worth it for lattes?

Ceremonial-grade matcha has a brighter colour and smoother, less bitter taste, which shows through in milky drinks. For budget-friendly everyday lattes, a classic ceremonial matcha still gives excellent results.

Stock up for matcha season. Shop Zuma matcha, ube and hojicha and the Matcha Craft tools. Want more cosy drinks? Explore our winter hot chocolate recipes, chai latte recipes and crème brûlée latte, London Fog and dirty soda recipes.

 

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