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2 g Omorie Classic Ceremonial Matcha
2 oz (60 ml) warm water, about 170°F (75–80°C)
8 oz (240 ml) oat or dairy milk
Ice, for serving cold

Iced Matcha Latte

1. Prepare the matcha.
Sift 2 g of matcha into a bowl or cup. Add 2 oz of warm water and whisk briskly until the matcha is completely dispersed and a light foam forms on the surface.

2. Build the latte.
Fill a tall glass generously with ice, then pour in 8 oz of cold milk. For a slightly creamier texture, lightly froth the milk beforehand.

3. Pour.
Slowly pour the prepared matcha over the ice and milk. The concentrated matcha will fall through the glass in vivid green ribbons, creating the layered appearance characteristic of a freshly poured iced matcha latte.

Stir just before drinking.

Hot Matcha Latte

1. Prepare the matcha.
Sift 2 g of matcha into a bowl or cup. Add 2 oz of warm water and whisk briskly until smooth and lightly frothy.

2. Prepare the milk.
Warm and froth 8 oz of oat or dairy milk until silky and aerated.

3. Pour.
Slowly pour the frothed milk into the prepared matcha, keeping back a little foam for the finish. Pour the final milk through the centre to create latte art, if desired.

Serve immediately 🍵

Serving information

For iced matcha, stir just before drinking. For hot matcha, serve immediately.

4 g Omorie Emerald Ceremonial Matcha
2 oz (60 ml) warm water, about 170°F (75–80°C)
½ oz (15 ml) lavender syrup
8 oz (240 ml) whole milk
2 oz (60 ml) Earl Grey cold foam
Ice
Omorie Emerald Ceremonial Matcha, for dusting

Emerald Fog Latte

1. Prepare the matcha.
Sift 4 g of matcha into a bowl or cup. Add 2 oz of warm water and whisk briskly until completely dispersed and lightly frothy.

2. Build the latte.
Add ½ oz (15 ml) of lavender syrup to the serving glass, then add ice. Pour in 8 oz (240 ml) of whole milk, leaving enough room at the top for the cold foam.

3. Add the matcha.
Slowly pour the prepared Emerald Matcha over the milk. For a layered presentation, pour gently over the ice so the deep green matcha sits visibly above the milk before beginning to blend.

4. Finish with Earl Grey cold foam.
Spoon or pour 2 oz (60 ml) of Earl Grey cold foam over the top of the latte. Finish with a light dusting of Emerald Matcha.

Serving information

Serve immediately, with the layers left visible. Stir before drinking to bring together the lavender, bergamot, milk, and matcha.

• 2 g Omorie Organic Ceremonial Matcha
• 2 oz (60 ml) warm water, about 170°F (75–80°C)
• 2 tsp (10 ml) wildflower honey
• ¼ tsp vanilla extract
• 8 oz (240 ml) oat or dairy milk
• Ice, for serving cold

Iced Honey Matcha Latte

1. Prepare the honey matcha.
Sift 2 g of matcha into a bowl or cup. Add 2 oz of warm water and whisk briskly until completely dispersed and lightly frothy.

While the matcha is still warm, add the wildflower honey and vanilla. Whisk again until the honey has completely dissolved.

2. Build the latte.
Fill a tall glass generously with ice, then pour in 8 oz of cold milk.

For the creamiest result, oat milk or whole dairy milk works particularly well.

3. Pour.
Slowly pour the honey matcha over the ice and milk. The concentrated matcha will fall through the milk in vivid green ribbons, creating a layered finish.

Stir thoroughly just before drinking so the honey, matcha and milk are evenly combined.

Hot Honey Matcha Latte

1. Prepare the honey matcha.
Sift 2 g of matcha into a bowl or cup. Add 2 oz of warm water and whisk briskly until smooth and lightly frothy.

Add the honey and vanilla while the matcha is still warm and whisk until fully incorporated.

2. Prepare the milk.
Warm 8 oz of oat or dairy milk until steaming, but do not boil. Lightly froth until smooth and velvety.

3. Pour and serve.
Pour the steamed milk slowly into the honey matcha and stir gently to combine.

Serve immediately.

Serving information

Serve hot or cold. Stir the iced latte thoroughly just before drinking; serve the hot latte immediately.

• 3.5 g Omorie Classic Ceremonial Matcha
• 1.5 oz (45 ml) warm water, about 175°F (80°C)
• 6 oz (180 ml) whole milk
• 2 oz (55–60 g) cooked black tapioca pearls
• 0.5 oz (15 ml) dark brown sugar syrup
• Ice, for serving cold

For the brûlée cream

• 1.2 oz (35 ml) heavy cream
• 0.5 oz (15 ml) whole milk
• 1½ tsp (7 g) sugar
• ¼ tsp vanilla
• Small pinch of fine salt
• 1–2 tsp sugar, for brûléeing

1. Prepare the brown sugar pearls.
Add the freshly cooked tapioca pearls to a small bowl and toss with the brown sugar syrup while still warm. Let them sit for a few minutes so the syrup coats the pearls. Add the pearls to the bottom of a 16 oz cup and streak a little of the brown sugar syrup around the inside of the cup.

2. Prepare the matcha.
Sift 3.5 g of matcha into a bowl or cup. Add 1.5 oz of warm water and whisk briskly until the matcha is completely dispersed and a light foam forms on the surface.

3. Make the brûlée cream.
Combine the heavy cream, milk, sugar, vanilla, and a small pinch of salt. Froth or lightly whip until thick and creamy but still pourable. The texture should be soft and spoonable rather than stiff.

4. Build the drink.
Fill the cup generously with ice, then pour in 6 oz of cold whole milk. Slowly pour the prepared matcha over the milk to create a distinct green layer above the milk and brown sugar pearls.

5. Add the brûlée cream.
Spoon a generous layer of the prepared cream over the top of the drink, spreading it evenly across the surface.

6. Brûlée the top.
Sprinkle a thin, even layer of sugar over the cream. Carefully torch the sugar until melted and deeply caramelised, forming a glossy amber crust. Allow it to cool briefly until crisp.

7. Serve.
Serve immediately with a wide boba straw. Crack through the caramelised brûlée topping, then stir the drink before drinking for the full combination of matcha, brown sugar, cream, and tapioca.

Serving information

Serve immediately in a 16 oz cup with a wide boba straw. Crack the topping, then stir before drinking.

• 180 g all-purpose flour
• 10 g Omorie Classic Ceremonial Matcha
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp fine salt
• 115 g unsalted butter, softened
• 130 g granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 100 g white chocolate, roughly chopped

Makes approximately 10 large cookies.

Matcha White Chocolate Cookies

1. Prepare the oven.
Preheat the oven to 350°F (175°C) and line a baking tray with parchment paper.

2. Combine the dry ingredients.
Sift the flour, matcha, baking powder, baking soda, and salt into a bowl and mix until evenly combined.

3. Cream the butter and sugar.
Beat the softened butter and sugar together for around 3 minutes, until light and fluffy.

Add the egg and vanilla and mix until smooth.

4. Make the dough.
Add the dry ingredients and mix gently until a dough just comes together.

Fold through the chopped white chocolate, taking care not to overmix.

5. Portion the cookies.
Divide the dough into approximately 10 portions, around 55–60 g each, and place them on the prepared tray with space between each cookie.

Press a few extra pieces of white chocolate into the tops if desired.

6. Bake.
Bake for 11–13 minutes, until the edges are set but the centres remain slightly soft.

Leave the cookies on the tray for 10 minutes before transferring them to a cooling rack.

Serving information

Serve warm or at room temperature.