Matcha is the drink of 2025, and it’s not going anywhere, but if you’re not a fan of the unique Japanese green tea flavour, adding a syrup can make it even more delicious

Matcha is set to be the beverage of 2025, with its unique Japanese green tea flavour winning over Brits. However, its distinct taste might take some getting used to, which is why adding a syrup can make it even more scrumptious.

Just because we’re on the brink of autumn doesn’t mean you have to bid farewell to your favourite iced drinks. Autumnal flavours like carrot cake and apple butter are causing a buzz among matcha enthusiasts, with Blank Street launching these tasty matcha drinks just this week.

They’ve also reintroduced the viral banana bread matcha, but if you don’t fancy splashing out on one of these daily, it’s so easy to whip up your own at home.

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TikTok user Olivia Adriance shared her banana bread matcha recipe last autumn, but now that it’s trending again, it’s the best time to try making it.

Thanks to the easy homemade banana syrup, it’s sweet and spiced, mixed perfectly with the fresh matcha flavour. It also works out to be cheaper than buying a matcha, which can sometimes set you back nearly £5, reports the Express.

Taking a sip, Olivia shared that it tasted ‘so good’, with the subtle hint of banana bread working ‘really well’ in the drink. Here’s how you can make it at home.

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Banana bread matcha

Ingredients

• One large ripe banana, mashed
• One and a half cups water
• 1/3 cup maple syrup
• Two cinnamon sticks
• 1/2 teaspoon ground nutmeg
• One teaspoon vanilla
• 3 oz water
• One teaspoon matcha powder
• Half cup milk of choice

Method

1. To make the banana bread syrup, mix the mashed banana, water, maple syrup, cinnamon sticks and nutmeg in a small pan over a low heat. Bring to a boil then reduce and simmer for 15 minutes, stirring occasionally.
2. Next, take it off the heat and stir in the vanilla. Strain the mixture through a fine mesh sieve and pour the banana bread syrup into an airtight glass jar – it can be kept in the fridge for up to a week.
3. To rustle up the latte, pour the water into a small glass or bowl. Spoon the matcha powder through a fine mesh sieve to get rid of any lumps.
4. Then, whisk the matcha into the water using a front to back motion until it gets slightly frothy on top.
5. Chuck some ice into your chosen glass. If you’d rather have your matcha hot, simply use hot water instead.
6. Pour in your prepared matcha and top up with your preferred milk, drop in a couple of tablespoons of the banana bread syrup, and savour.

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