This drink combines the earthy depth of matcha with the silky texture of freshly blended soy milk. No ready-made product, no excess sugar – instead, a pinch of salt that opens up the flavors and makes the tea less grassy while enhancing its umami richness. Perfect for grumpy morning people or as an alcohol-free base for creative twists.
And here’s what you need for the Green Tea Matcha Soy Drink
80 g soybeans (dried, unpeeled)
500 ml water (plus 200 ml for soaking)
1 level teaspoon matcha powder (ceremonial grade, approx. 2 g)
15–20 ml maple syrup (to taste)
1 pinch sea salt (fine, approx. 0.3 g)
The key to success
The trick lies in the salt: it neutralizes the bitterness of the matcha while simultaneously enhancing the umami notes. If you’re feeling adventurous, add a knife tip of roasted sesame oil to the finished drink – it rounds off the nutty flavors of the soy milk and adds a subtle smokiness. Important: never pour boiling water over matcha, or it will turn bitter. The ideal temperature is 70–80 °C.
Variations
- Matcha latte with oat milk — heat 500 ml oat milk (homemade or store-bought) to 70 °C, stir in 1 tsp matcha and 15 ml agave syrup. Whip with a milk frother – less creamy but quicker to prepare.
- Chilled Matcha Soy Drink — let the finished drink cool completely, then shake briefly with 3–4 ice cubes in a shaker. Strain into a highball glass and dust with a pinch of cinnamon. Ideal for hot days.
- Matcha Tonic — stir 2 tsp matcha with 30 ml hot water, then top up with 150 ml cold tonic water and 1 splash of lime juice. Serve in a highball glass with ice and garnish with mint leaves.
Frequently Asked Questions
Why does my matcha taste bitter?
Matcha turns bitter if it is poured over with water that is too hot (above 80 °C) or if the quality is inferior. Use ceremonial grade matcha and first dissolve the powder in a small amount of hot water before adding the remaining liquid.
Can I replace the soy milk with almond milk?
Yes, but the flavor changes significantly. Almond milk is sweeter and less protein-rich – the drink becomes thinner and loses its creamy texture. If you use it, reduce the maple syrup to 10 ml.
How long does homemade soy milk keep?
In the refrigerator, for a maximum of 3 days. Since it contains no preservatives, a sediment often forms after 24 hours. Always shake well before using.
