🇯🇵 Japan · Drinks
Soy Matcha
By eatmundo · July 12, 2026
🇯🇵 JPA creamy, dairy-free twist on traditional tea. The earthy notes of matcha pair beautifully with the mild, nutty sweetness of soy milk.
Ingredients
check them off as you prepareHow to Make It
- 1
Sift 1 teaspoon of matcha powder into a bowl to remove any clumps for a smooth texture.
- 2
Add 150ml of hot water (ideally around 80°C, not boiling) to the matcha powder.
- 3
Use a bamboo whisk to beat the mixture vigorously in a 'W' motion until a fine froth forms on top.
- 4
Warm 50ml of soy milk in a small saucepan or microwave-safe mug until just steaming.
- 5
Stir 1 teaspoon of honey into the soy milk until fully dissolved.
- 6
Slowly pour the frothed matcha into the cup containing the sweetened soy milk.
- 7
Stir gently once to create a beautiful marbled effect.
- 8
Enjoy immediately while the temperature is perfect and the aroma is fresh.
Frequently Asked Questions
Why use 80°C water?+
Boiling water makes matcha taste bitter; 80°C preserves its sweet, grassy notes.
Can I use almond milk?+
Yes, but soy milk has a creamy protein structure that creates a better foam than almond milk.
Is the whisk necessary?+
A bamboo whisk is best for aeration, but a small milk frother can work in a pinch.
Does the order matter?+
Whisking the matcha separately ensures no clumps, which is key to a smooth, delicious drink.
