Matcha Peppermint Tea Cocktail Recipe

Mixing drinks that feel both refreshing and simple? That’s my thing. Matcha brings a smooth, earthy vibe, while peppermint tea cools everything down with a crisp finish. This Matcha Peppermint Tea Cocktail hits that sweet spot—balanced, light, and honestly just easy to sip.

You won’t need any fancy gadgets or impossible-to-find ingredients here. Just a few steps, and you’ll shake up a cocktail that looks inviting, tastes fresh, and stands out from the usual options.

I’ll walk you through how to make it at home. Plus, I’ll share what you can expect in terms of flavor and texture once it’s in your glass.

Matcha Peppermint Tea Cocktail Recipe

I usually make this drink when I’m craving something that’s both refreshing and smooth. It blends the boldness of matcha with cool peppermint and just enough sweetness, so it’s easy to enjoy.

Equipment

• Handheld frother – I use this to blend the matcha powder right into the liquid, keeping it nice and smooth.
• Cocktail shaker – This chills the drink fast and mixes everything evenly.
• Measuring spoons – I measure out the matcha, honey, and extract to keep the flavors balanced.
• Small whisk – If I skip the frother, I just use a whisk to blend matcha with water.
• Strainer – I strain the drink into the glass for a clean finish.
• Glass – A tall glass is my go-to, but a small cocktail glass looks great too.
• Kettle or pot – I heat water to the right temp so the matcha doesn’t get bitter.

Having the right tools really does make things easier and keeps the drink consistent.

Ingredients

• 1 teaspoon ceremonial grade matcha powder (or any high-quality matcha)
• 2 ounces gin
• 1/2 teaspoon peppermint extract
• 1 teaspoon honey or maple syrup
• 3 ounces oat milk or almond milk
• 2 ounces hot water (about 175°F, not boiling)
• A few sprigs of fresh mint for garnish
• Optional: matcha syrup if you want it sweeter

I go for ceremonial grade matcha because it’s smoother and less bitter. The peppermint extract gives it a sharp, refreshing kick, and the milk just makes everything creamy.

Instructions

• Heat your water to about 175°F and pour it into a small bowl.
• Add matcha powder and whisk or froth until it’s smooth and clump-free.
• In a shaker, combine the matcha mixture, gin, peppermint extract, sweetener, and milk.
• Toss in some ice, then shake until it’s chilled and frothy.
• Strain into a glass filled with ice.
• Top with fresh mint leaves.

I always sneak a taste before serving—sometimes it needs a bit more honey or peppermint.

Notes

High-quality matcha powder really makes a difference. Lower grades can taste too bitter or earthy, which isn’t what you want here.

If you’re skipping alcohol, just leave out the gin and you’ll have a creamy peppermint matcha latte. Oat milk gives a richer texture, but almond milk keeps it lighter.

Sometimes I swap honey for maple syrup if I want a deeper sweetness. The fresh mint isn’t just for looks; it smells amazing when you take that first sip.

This drink is best served cold, but if you’re in the mood for something warm, just skip the shaker and mix everything up in a mug.

Tasting Notes

When I take that first sip, the smooth, earthy taste of matcha jumps out at me. It’s rich but definitely not heavy, and the green tea flavor just sort of lingers in the best way.

Peppermint brings in this crisp, cooling edge that really balances the matcha. I love how it brightens things up without dominating the whole drink.

There’s a gentle sweetness that ties it all together. It doesn’t smack of sugar—more like a light, refreshing lift.

The texture stands out, too. Matcha gives the cocktail a kind of creamy body, but the mint keeps it feeling lively.

Here’s how I’d sum up the main flavors:

• Matcha: earthy, grassy, smooth
• Peppermint: cool, crisp, fresh
• Sweetness: light, balanced, clean

Every sip stays steady and refreshing. No single note tries to steal the show, which is honestly pretty nice.