Matcha Syrup Recipe (5 Minutes, 3 Ingredients, Endless Uses)
A jar of matcha syrup in your fridge is a genuine game changer. It takes five minutes to make, keeps for two weeks, and transforms lattes, desserts, cocktails, and ice cream in seconds.
Ingredients
- 200ml water
- 200g white sugar
- 2 to 3 tsp matcha powder
- Optional: pinch of vanilla extract
How to Make It
- Combine water and sugar in a small saucepan over medium heat. Stir until sugar is completely dissolved. Remove from heat.
- Sift matcha powder into a separate bowl. Add 3 to 4 tablespoons of the warm syrup and whisk vigorously until completely smooth.
- Return the matcha mixture to the saucepan and whisk to combine. Simmer gently for one minute.
- Cool completely. Transfer to a clean glass jar. Refrigerate for up to 2 weeks. Shake before each use.
What You’ll Need:
Jade Leaf Matcha Organic Culinary Grade Matcha Powder
Tips
- Sifting the matcha before adding liquid is essential for a lump-free syrup
- Use 2 tsp matcha for mild flavour, 3 tsp for a more intense taste
- Try with brown sugar for a deeper, more complex flavour
- Add to sparkling water for an instant matcha soda
Frequently Asked Questions:
How long does matcha syrup keep?
Stored in a sealed jar in the refrigerator, matcha syrup keeps for up to 2 weeks.
What Can I use matcha syrup for?
Matcha lattes, drizzled over ice cream, mixed into cocktails, over pancakes, in salad dressings, or stirred into sparkling water.
