A soft and rich combination where fresh matcha meets the natural sweetness of banana and a creamy, dessert-like texture. Smooth, balanced, and slightly indulgent, this drink works perfectly as a lighter dessert-style matcha.
In this version, the banana cream comes through first, followed by milk, and finished with a clean, refreshing matcha note that adds depth and structure.
Ingredients
- 2 g matcha (ceremonial grade recommended)
- 45 ml hot water (70–80°C)
- 150 ml milk of your choice
- 2 tbsp banana purée (ripe banana)
- 2–3 tbsp coconut cream
- Ice
- Optional: coconut flakes for topping
How to make
1. Make the matcha
Sift 2 g of matcha into a bowl, add 45 ml of hot water (70–80°C), and whisk until smooth and slightly frothy.
2. Prepare the base
Fill a glass with ice and pour in the milk.
3. Add the matcha
Gently pour the matcha over the milk to create a soft layered gradient.
4. Prepare the banana cream
Mix the banana purée with coconut cream and whisk until thick and creamy.
5. Finish the drink
Spoon the banana cream on top and, if you like, finish with coconut flakes for added texture.
Tip
For a more dessert-like flavor, add a small pinch of Himalayan salt to the cream — it enhances the natural sweetness of the banana. A touch of agave syrup can also be added for extra richness.
Important
Banana naturally brings both sweetness and density, so it’s best to prepare a slightly stronger matcha shot. This keeps the drink balanced and ensures the matcha remains present rather than getting lost in the cream.
Which matcha to use
For this recipe, we recommend a smooth and well-balanced ceremonial matcha. During development, we used our Ceremonial Matcha Miyabi-no-Shiro, known for its soft profile and subtle notes reminiscent of sweet apple, which pair especially well with creamy textures.
Variation
Serve over plenty of ice for a refreshing version. For a smoother texture, you can lightly stir before drinking — or enjoy it layered for a more refined, café-style presentation.