A Love Story Between Matcha and My Mornings
If there’s one thing that’s become part of my morning ritual (aside from checking if Twinkle’s socks match 😅), it’s my cup of matcha. There’s something calming about whisking that green powder — the quiet swirl, the soft foam forming — it’s like a few minutes of peace before the chaos of the day begins.
But here’s the thing: as much as I adore matcha, I’ve realized I love it even more when I give it a little Filipino touch. Maybe it’s the sweetness of condensed milk, the comfort of coconut, or the joy of pairing it with kakanin on the side — it just feels more “home.”
So, if you’ve ever wanted to make your own café-style matcha drink (without spending ₱180 a cup), here are 4 Filipino-style tips to master your perfect cup at home.
1. Use Local Milk Alternatives for That Creamy Touch
You don’t always need fancy oat milk or imported almond milk. Try using gatas ng niyog (coconut milk) for a tropical twist, or evaporada for that classic creamy sweetness we Filipinos love.
I’ve tried making an Iced Coconut Matcha Latte by whisking 1 tsp of matcha with hot water, then pouring it over ice, coconut milk, and a drizzle of honey. It tastes like summer in a cup — comforting, refreshing, and proudly Pinoy.
2. Sweeten It, the Filipino Way
Our sweet tooth is one of our superpowers! Instead of regular sugar, try sweetening your matcha with arnibal (brown sugar syrup) or a bit of latik syrup from leftover biko.
If you want something lighter, wild honey from Baguio or coco sugar works beautifully too. It gives your drink a gentle caramel flavor — like a hug in mug form.
3. Turn It Into Merienda Magic
Who says matcha is just for sipping? One of my favorite weekend treats is Matcha Sago’t Gulaman. Yup — you read that right! Just make your matcha latte, add sago, some gelatin cubes, and a few ice cubes.
Twinkle loves it as her “green milk drink,” and I love that it’s secretly full of antioxidants. You can also mix matcha powder into your leche flan or pandesal dough for a fun twist — Matcha Pandesal with cream cheese filling? Yes, please!
4. Invest in a Good Whisk (and a Few Moments of Calm)
Making matcha isn’t just about the drink — it’s about the moment. A small bamboo whisk (called a chasen) makes a huge difference in texture — no clumps, just smooth, velvety matcha.
But honestly? Even using a frother or a fork will do the trick. What matters is that you slow down while making it. Take a breath. Enjoy the ritual.
I sometimes do this before starting my day — a quiet, intentional moment before the emails, chores, and endless “Mommyyyyy!” start again.
At the end of the day, your matcha doesn’t have to be perfect — it just has to feel like you. Whether you make it creamy with condensed milk or pair it with bibingka, your cup tells your story.
Matcha may have come from Japan, but in our kitchens — with a dash of sweetness, a bit of creativity, and a whole lot of love — it becomes something beautifully Filipino.
