Matcha is much more than just hot or iced

Whether warming, refreshing, or surprisingly creative, our Sirocco matcha single-serve sticks turn every moment into a little oasis of indulgence. Our three recipes show just how versatile matcha tea really is: as a gentle latte for quiet times, as a zesty drink for a pick-me-up, or for creating a novel snack that adds a new twist. Let yourself be inspired and find the matcha mood that’s right for you!

Pick your matcha mood with Sirocco matcha sticks:

Matcha Latte – harmonious, creamy, gentle

Great with warm or cold milk. Perfect for days when you need a soothing, comforting touch.

INGREDIENTS:
1,5 – 2 g	matcha powder (equivalent to one Sirocco matcha single-serve stick)
50 ml	hot water (about 80° C)
200 ml	dairy milk or a plant-based alternative (find our recipe here)
1–2 tsp	honey, agave syrup, or sugar (optional, to taste)

PREPARATION:
To make the matcha: Sift the matcha powder into a bowl to ensure there are no lumps. Pour the hot water over it and whisk with a matcha whisk (or a milk frother) until creamy and frothy.
Heat the milk: Gently warm the milk (do not boil) and froth it as desired.
Combine: Pour the matcha into a cup, pour the warm milk over it, and sweeten to taste.

Matcha Grapefruit Drink – zesty, light, uplifting

With cold water and ice, it provides a light energy boost.

INGREDIENTS: Makes 4 drinks; syrup makes about 8 drinks
1	large pink grapefruit
200 g	sugar
ca. 400 g	ice cubes
2	Sirocco matcha sticks (1.5 g each)
6 dl	hot water

PREPARATION:
Squeeze the grapefruit (yields about 1.8–2 dl juice). If necessary, top up the juice with water to 2 dl and bring to a boil with the sugar. Simmer until the sugar has dissolved. Let the syrup cool and refrigerate.
Divide the ice cubes among 4 glasses. Pour 0.5 dl syrup each over the ice cubes.
Sift the matcha powder into a measuring cup. Bring the water to a boil, let it cool to a maximum of 80° C, then slowly pour it into the measuring cup while stirring with a fine whisk until the powder is fully dissolved. Divide the matcha tea among the 4 glasses and serve immediately with straws.

Exclusive Sirocco tip: Using a vegetable peeler, zest 4 strips from the grapefruit and set them aside in some cold water. Arrange them on top of the drinks before serving. For an alcoholic alternative, add a little gin to taste. Prepare double the amount of grapefruit syrup and bottle it. The syrup will keep in the refrigerator for about 1 month.

Preparation time: about 15 min.

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Matcha Popcorn – surprising, creative

For anyone in the mood for something quite new. A hint of green tea on warm popcorn – and suddenly, you have a snack that’s just as surprising as April!

INGREDIENTS: Makes approx. 130 g
1 tsp	sunflower oil
60 g	popcorn kernels
½ bag	white cake glaze (coating)
1 stick	matcha powder (1.5 g)

PREPARATION:
Popcorn: Heat the oil in a large pan. Add the corn kernels, cover immediately, and heat over medium heat for about 5 min. until the corn kernels have popped.

Matcha coating: Melt the cake glaze in the bag in barely boiling water. Pour half of the contents of the bag (approx. 60 g) into a bowl, sift the matcha powder into the bowl, and stir until the powder has completely dissolved. Add the popcorn and mix well with a cooking spoon so that the popcorn is coated with the glaze. Place the popcorn on a sheet of baking paper and let dry.

Note: The remaining cake glaze can be cooled in the bag and reused later.

Alternative: White chocolate can be used instead of white cake glaze. Finely chop the chocolate. Place it in a thin-walled bowl over a saucepan of gently simmering water. The bowl should rest on top of the saucepan; make sure that the bottom of the bowl does not touch the water. Remove the pan from the heat, let the chocolate melt, and then stir until smooth.

Exclusive Sirocco tip: Sprinkle a little fleur de sel over the popcorn.

Total preparation time: 45 min. / Active prep. time: 15 min. / Drying time: 30 min.

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Enjoy!