Six ways to make matcha yours.

• 1–2 tsp Highland Matcha powder
• 3 tbsp hot water (175°F / 80°C)
• ¾ cup oat milk (or milk of choice)
• ¼ cup cooked tapioca boba pearls
• 1 tbsp simple syrup (optional)
• 1 cup ice
• 1 tsp brown sugar (for boba glaze)

1. Cook tapioca pearls, drain, and toss warm with 1 tsp brown sugar to glaze. Set aside.
2. Sift matcha into a bowl. Add 3 tbsp hot water and whisk in a zigzag for 60 seconds until smooth and frothy.
3. Add boba pearls to the bottom of a tall glass. Pack in ice.
4. Pour in oat milk, then gently pour whisked matcha over the top for a layered effect.
5. Add simple syrup to taste. Insert a wide straw and serve immediately.

Tip: Use a wide boba straw and don't stir first — the layered gradient is half the experience.

• 1 tsp Highland Matcha powder
• 3 tbsp hot water (175°F / 80°C)
• 1 shot espresso (or 3 oz strong coffee)
• ½ cup oat or whole milk
• 1 tsp honey or maple syrup
• 1 cup ice (for iced version)

1. Sift matcha into a bowl. Add hot water and whisk vigorously until lump-free and frothy, about 60 seconds.
2. Pull your espresso shot. Stir in honey while still hot to dissolve.
3. For iced: Fill glass with ice, pour milk, then espresso, then float the matcha on top for the swirl effect.
4. For hot: Steam milk, add espresso to mug, pour matcha shot, top with steamed milk.
5. Serve without stirring first — enjoy the dual-layer before mixing.

Tip: Start 1:1 matcha to espresso and adjust to taste — more matcha for calm, more espresso for kick.

• 2 tbsp Highland Matcha powder
• 1½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 3 large eggs
• ½ cup Greek yogurt or sour cream
• 2 tbsp yuzu juice (or lemon)
• 1 tsp yuzu zest
• 1 tsp baking powder
• ¼ tsp salt

1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
2. Whisk together flour, matcha, baking powder, and salt in a bowl. Set aside.
3. Beat butter and sugar until pale and fluffy, about 3 minutes. Add eggs one at a time, beating after each.
4. Mix in yuzu juice, zest, and yogurt. Gently fold in dry ingredients until just combined — do not overmix.
5. Pour into pan, smooth the top. Bake 38–42 minutes until a toothpick comes out clean.
6. Cool in pan 10 minutes, then transfer to a rack. Dust with matcha powder before slicing.

Tip: Can't find yuzu? Meyer lemon works beautifully — the citrus cuts through the earthy matcha perfectly.

• 1–2 tsp Highland Matcha powder
• 2 oz hot water (175°F / 80°C — not boiling)
• 6 oz oat milk, warmed or steamed
• 1 tsp honey or maple syrup (optional)

1. Sift matcha into your mug to prevent clumping — this step makes a real difference.
2. Add hot water. Whisk in a fast zigzag or "W" motion for 60–90 seconds until smooth and frothy.
3. Warm your oat milk. For a latte-style foam, use a milk frother for 20 seconds.
4. Pour steamed milk gently over the whisked matcha. Add honey to taste. Sip slowly.

Tip: Never use boiling water — 175°F (80°C) preserves L-theanine and prevents the grassy, bitter taste.

• 1½ tsp Highland Matcha powder
• 2 tbsp hot water (to dissolve matcha)
• 1 cup oat or whole milk
• 1 tbsp honey or simple syrup
• 1½ cups ice
• ¼ cup heavy whipping cream
• 1 tsp matcha powder, for dusting

1. Sift and whisk matcha with 2 tbsp hot water until completely smooth. Let cool for 2 minutes.
2. Add whisked matcha, milk, honey, and ice to a blender. Blend on high for 30–45 seconds until slushy and smooth.
3. Whip the heavy cream to soft peaks using a frother or hand mixer, about 60 seconds.
4. Pour the blended frappe into a glass. Spoon whipped cream generously on top.
5. Finish with a light dusting of matcha powder through a fine sieve. Serve immediately.

Tip: For an extra indulgent version, swap regular milk for condensed milk and reduce the honey — it gets thick and dreamy.

• 2 tbsp Highland Matcha powder
• 2 cups heavy whipping cream, cold
• 1 can sweetened condensed milk (14 oz)
• 1 tsp vanilla extract
• ¼ tsp salt
• 2 tbsp hot water (to dissolve matcha)

1. Whisk matcha with 2 tbsp hot water until fully dissolved and smooth. Let cool completely.
2. In a large bowl, whip cold heavy cream to stiff peaks using a hand mixer, about 3–4 minutes.
3. In a separate bowl, mix condensed milk, cooled matcha, vanilla, and salt until combined.
4. Gently fold the whipped cream into the matcha mixture in three additions. Keep it airy — don't overmix.
5. Pour into a loaf pan or container. Cover with plastic wrap pressed to the surface to prevent ice crystals.
6. Freeze for at least 4 hours, or overnight. Scoop and serve dusted with a little extra matcha.

Tip: The colder your cream and bowl, the better it whips. Chill your mixing bowl in the freezer for 10 minutes before starting.