I swear this Matcha Jelly Recipe turns green tea and plant milk into a silky, chewy drink that refuses to sit politely in your cup.

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I’m obsessed with this messy, slightly grown-up snack that tastes like pure green calm. I love the bounce of chewy matcha jelly bits in every sip, and how the bitter matcha green tea powder hits against creamy plant milk.

It’s basically a Matcha Jelly Recipe reimagined as a chilled Jelly Drink, and I can’t stop reaching for it. Not too sweet, a little proud, and somehow totally addictive.

I drink it when I want something real and a little fancy without fuss. Bright, grassy matcha notes and soft, milky texture.

I crave it. So good, I want another glass now.

Ingredients

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Water, the simple base for the jelly, keeps texture light and clean.
Matcha powder, grassy and bright; it gives that classic green tea kick.
Matcha for whisking, a final fresh dusting that wakes up the drink.
Agar powder, sets the jelly firm yet bouncy, kinda satisfying to chew.
Granulated sugar, sweetens the bitter matcha so it’s mellow and friendly.
Plant milk, creamy and mild; it softens the matcha without dairy heaviness.
Simple syrup or condensed milk, adds sweetness and that indulgent mouthfeel.
Ice cubes, chill everything down fast so it’s refreshing and bright.
Pinch of fine sea salt, tiny boost that makes matcha taste fuller.
Tapioca pearls or boba, optional chewy fun if you’re in the mood.

Ingredient Quantities

Water, 2 cups (for making the matcha jelly)

Matcha green tea powder, 2 teaspoons (for the jelly) plus 1/2 teaspoon extra for whisking when serving

Agar powder, 1.5 teaspoons (or 1 packet, about 4.5 grams, for a firm but chewable jelly)

Granulated sugar, 3 tablespoons (for the jelly)

Plant milk (soy, almond, oat or your choice), 2 cups, chilled

Sweetener for the drink, 2 to 3 tablespoons simple syrup or sweetened condensed milk to taste

Ice cubes, 1 to 2 cups

Pinch of fine sea salt (optional, brings out the matcha flavor)

Tapioca pearls or boba, 1/2 cup cooked (optional, if you want extra chew)

How to Make this

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1. In a small saucepan whisk together 2 cups water, 2 teaspoons matcha powder,
1.5 teaspoons agar powder, and 3 tablespoons sugar until mostly dissolved; add a pinch of fine sea salt if using.

2. Bring the mixture to a boil over medium heat, stirring constantly, then reduce heat and simmer 1 to 2 minutes so the agar fully dissolves; if you skip this the jelly won’t set right.

3. Remove from heat and let cool 5 minutes, then pour into a shallow dish or container so the jelly will set faster and be easier to cut.

4. Chill in the fridge at least 30 minutes or until firm; if you’re in a hurry pop it in the freezer for 15 to 20 minutes but watch it so it doesn’t freeze.

5. Once set, cut the matcha jelly into small cubes or use a spoon to scoop irregular pieces; set aside. If you want a chewier texture, use the firmer setting with the full agar amount.

6. If using tapioca pearls or boba, cook 1/2 cup according to package directions, rinse, and toss in a little simple syrup so they don’t clump; keep warm or chilled depending on how you like your drink.

7. In a large pitcher combine 2 cups chilled plant milk and 2 to 3 tablespoons simple syrup or sweetened condensed milk to taste; whisk in 1/2 teaspoon extra matcha powder for a brighter surface color and dissolve any lumps.

8. Fill glasses with ice cubes, add a few tablespoons of cooked boba if using, then spoon in a generous amount of matcha jelly pieces.

9. Pour the sweetened matcha milk over the ice and jelly, stir gently and taste, add more sweetener if desired. Serve immediately with a wide straw or spoon to enjoy the chewy bits.

Equipment Needed

1. Small saucepan for cooking the matcha agar mixture
2. Whisk (for dissolving powders and for the milk)
3. Measuring cups and spoons (for water, milk, matcha, agar, sugar)
4. Shallow dish or container for setting the jelly
5. Sharp knife or spoon for cutting or scooping the jelly
6. Large pitcher or mixing bowl to combine the milk and syrup
7. Saucepot and strainer for cooking and rinsing tapioca pearls if using
8. Glasses, wide straws and ice tray for serving

FAQ

Can I use gelatin instead of agar powder? Yes you can, but gelatin and agar behave different. Gelatin gives a softer, more wobbly jelly and is not vegan. Use about 1 packet (7 grams) of powdered gelatin in place of the 1.5 teaspoons agar, bloom gelatin in cold water then dissolve in warm liquid. Agar needs boiling to fully dissolve so follow the agar method if you want the exact texture in the recipe.

How do I avoid clumpy matcha when making the jelly or serving? Matcha clumps if you dump powder into liquid. For the jelly, whisk the matcha into a few tablespoons of the warm water first to make a smooth paste, then add the rest of the water. When serving, sift or whisk the extra 1/2 teaspoon matcha with a little hot water or warm milk until smooth before pouring over the drink. It really helps but you might still get a tiny speck here and there, thats normal.

Can I make the jelly softer or firmer? Yup. For firmer jelly add a little more agar (increase by 1/4 to 1/2 teaspoon). For softer, reduce the agar by about 1/4 teaspoon. Remember agar sets stronger at room temp than gelatin, so small changes matter. Chill the jelly to fully set before cutting.

How long does the jelly drink keep? The matcha jelly and the assembled drink keep differently. The jelly by itself lasts 3 to 4 days in an airtight container in the fridge. Once you add chilled plant milk and ice, drink within a few hours for best texture. If you add cooked tapioca pearls, eat the whole drink within a day because pearls get hard in the fridge.

Can I use regular dairy milk and other sweeteners? Yes, regular dairy milk works fine instead of plant milk. For sweeteners, simple syrup or sweetened condensed milk are suggested, but honey, maple syrup or agave work too. If you use sweetened condensed milk reduce other sugar, because it is very sweet. Taste and adjust to your liking.

Do I need to cook the agar for a long time? Not really, but you must bring the agar mixture to a full simmer and stir so the powder fully dissolves, usually 2 to 3 minutes of boiling is enough. If agar isnt fully dissolved the jelly might not set properly. If your kitchen is high altitude or very cold the set time may vary slightly.

Easy Matcha Jelly Drink Recipe Substitutions and Variations

Matcha green tea powder: swap with hojicha powder or a finely ground green tea (use same amount). Hojicha gives a toasted, mild taste and less bitterness, so the drink will be darker and nuttier, not as grassy.
Agar powder: replace with powdered gelatin (about 1 tablespoon gelatin for 2 cups liquid) if you don’t need it vegan. Gelatin makes a softer, jigglier texture, so the cubes will be less springy than agar.
Plant milk: use whole dairy milk or canned coconut milk instead. Whole milk makes it creamier and lighter in flavor, coconut milk gives a rich, tropical note so use a bit less if it’s very thick.
Simple syrup or sweetened condensed milk: try honey, maple syrup, or agave (start with 2 tablespoons and add to taste). If using granulated sugar, dissolve it in a little hot water first so it mixes smooth with the chilled drink.

Pro Tips

1. Use a fine-mesh sieve when whisking matcha into the milk so you don’t get clumps; whisk briskly in a zigzag motion with a small amount of liquid first to make a smooth paste, then add the rest.
2. If you want firmer, chewier jelly, stick to the full agar amount and simmer it a little longer until totally dissolved; if you want softer, drop the agar by about 20 percent. Don’t skip the simmer step or it may not set.
3. Make the jelly a few hours ahead and keep it slightly chilled but not rock hard; colder jelly tastes less sweet and you can always let it sit at room temp for a few minutes to soften before serving.
4. Toss cooked boba in a bit of simple syrup right after draining so they don’t clump and stay glossy; if serving cold, keep them warm in syrup until last minute so they don’t turn too chewy.
5. Taste as you go with the sweetener because plant milks vary a lot; start lighter than you think and add more, and add just a pinch of fine salt to the jelly mix to make the matcha pop.

Easy Matcha Jelly Drink Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I swear this Matcha Jelly Recipe turns green tea and plant milk into a silky, chewy drink that refuses to sit politely in your cup.

Servings

servings

Calories

286

kcal

Equipment: 1. Small saucepan for cooking the matcha agar mixture
2. Whisk (for dissolving powders and for the milk)
3. Measuring cups and spoons (for water, milk, matcha, agar, sugar)
4. Shallow dish or container for setting the jelly
5. Sharp knife or spoon for cutting or scooping the jelly
6. Large pitcher or mixing bowl to combine the milk and syrup
7. Saucepot and strainer for cooking and rinsing tapioca pearls if using
8. Glasses, wide straws and ice tray for serving

Ingredients

Water, 2 cups (for making the matcha jelly)
Matcha green tea powder, 2 teaspoons (for the jelly) plus 1/2 teaspoon extra for whisking when serving
Agar powder, 1.5 teaspoons (or 1 packet, about 4.5 grams, for a firm but chewable jelly)
Granulated sugar, 3 tablespoons (for the jelly)
Plant milk (soy, almond, oat or your choice), 2 cups, chilled
Sweetener for the drink, 2 to 3 tablespoons simple syrup or sweetened condensed milk to taste
Ice cubes, 1 to 2 cups
Pinch of fine sea salt (optional, brings out the matcha flavor)
Tapioca pearls or boba, 1/2 cup cooked (optional, if you want extra chew)

Directions

In a small saucepan whisk together 2 cups water, 2 teaspoons matcha powder,
5 teaspoons agar powder, and 3 tablespoons sugar until mostly dissolved; add a pinch of fine sea salt if using.
Bring the mixture to a boil over medium heat, stirring constantly, then reduce heat and simmer 1 to 2 minutes so the agar fully dissolves; if you skip this the jelly won't set right.
Remove from heat and let cool 5 minutes, then pour into a shallow dish or container so the jelly will set faster and be easier to cut.
Chill in the fridge at least 30 minutes or until firm; if you're in a hurry pop it in the freezer for 15 to 20 minutes but watch it so it doesn't freeze.
Once set, cut the matcha jelly into small cubes or use a spoon to scoop irregular pieces; set aside. If you want a chewier texture, use the firmer setting with the full agar amount.
If using tapioca pearls or boba, cook 1/2 cup according to package directions, rinse, and toss in a little simple syrup so they don't clump; keep warm or chilled depending on how you like your drink.
In a large pitcher combine 2 cups chilled plant milk and 2 to 3 tablespoons simple syrup or sweetened condensed milk to taste; whisk in 1/2 teaspoon extra matcha powder for a brighter surface color and dissolve any lumps.
Fill glasses with ice cubes, add a few tablespoons of cooked boba if using, then spoon in a generous amount of matcha jelly pieces.
Pour the sweetened matcha milk over the ice and jelly, stir gently and taste, add more sweetener if desired. Serve immediately with a wide straw or spoon to enjoy the chewy bits.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.