Matcha is more than just a powder – it is a concentrate. Here, its earthy, slightly bitter note meets the velvety sweetness of soy milk and the fresh kick of lime. A drink that not only cools but also wakes you up. Perfect for hot days or as a stylish start to the evening. No frills, just flavor.
And this is what you need for the ice-cold Matcha Soy Drink
1 level tsp high-quality matcha powder (approx. 2 g)
15 cl unsweetened soy milk (cold)
2 cl fresh lime juice
1.5 cl agave syrup
1 pinch of sea salt
The key here
The trick lies in the matcha: Don’t just dump it into the glass, but first stir it with a little hot water. This way, it dissolves completely and develops its full aroma – without lumps, without a bitter aftertaste. If you prefer it extra creamy, you can froth the soy milk briefly beforehand. But be careful: Don’t overdo it, or the drink will lose its lightness. The sea salt is no gimmick – it enhances the sweetness and makes the flavor more complex.
Variations
- Matcha Coconut Drink — Replace the soy milk with 10 cl coconut milk and 5 cl water. The drink becomes more exotic but less creamy. Goes well with pineapple juice (2 cl) instead of lime.
- Matcha Lemonade — Dilute the drink with 5 cl cold sparkling water and reduce the soy milk to 10 cl. Refreshing but less rich. Ideal for on the go.
- Matcha Tonic — Replace the soy milk with 10 cl tonic water and add 1 cl lemon juice. The drink becomes more effervescent and less sweet. Garnish with a slice of cucumber.
Frequently asked questions
Can I use regular sugar instead of agave syrup?
Yes, but agave syrup dissolves better in cold liquids and has a milder sweetness. If you use sugar, dissolve it in a little warm water first to avoid lumps.
Why does my matcha taste bitter?
Either the quality of the matcha powder is too low, or the water was too hot. Use water that is no hotter than 80 °C and stir the powder thoroughly before mixing it with the other ingredients.
Can I prepare the drink in advance?
Not recommended. Matcha settles quickly and loses freshness. It’s better to prepare all the ingredients separately and only mix them just before serving.
Which soy milk is best suited?
Unsweetened, neutrally tasting soy milk. The higher the fat content, the creamier the drink will be. Avoid varieties with vanilla or chocolate flavor – they overpower the matcha taste.
