15 Creamy 7 Brew Matcha Drinks You Will Love

These 7 Brew matcha drinks give you that stand-in-line drive-thru treat without leaving your kitchen, and every one is a genuine copycat you whisk up with real matcha, milk and syrup. Once you've got the base ratio of matcha to hot water down, the 15 variations below take under 10 minutes each and cost a fraction of the drive-thru price. Expect vibrant colour, a smooth grassy-sweet flavour and zero bitterness, because the trick is always in how you bloom the matcha before you build the drink.

This is the closest home version of 7 Brew's most-ordered matcha, built on a base of 2 g (1 tsp) matcha whisked with 60 ml (2 fl oz) hot water and sweetened with 15 ml (1 tbsp) vanilla syrup. Pour the bloomed matcha over a full glass of ice, then top with 240 ml (1 cup) cold whole milk and stir once to marble the colour rather than mixing it fully smooth. Swap the vanilla for hazelnut syrup if you want a nuttier finish, and use oat milk if you prefer a slightly sweeter, dairy-free body.

For the plainest, most versatile version, skip the flavoured syrup entirely and sweeten only with 10 ml (2 tsp) simple syrup so the grassy matcha flavour stays front and centre. This is the one to master first, because every other variation in this list is just this base with a syrup, spice or topping swapped in. Whisk the matcha into a smooth, lump-free paste before adding milk; any dry clumps left behind will taste bitter and chalky in the finished drink.

7 Brew's Dirty Matcha layers a shot of espresso under the matcha milk for a caffeine boost with an earthy-bitter contrast, and it's simple to recreate with a single 30 ml (1 fl oz) espresso shot poured over ice first. Build the matcha and milk on top exactly as in the classic latte, then let the espresso settle at the bottom rather than stirring it in, so each sip changes as you drink. Use a moka pot or strong instant espresso if you don't have a machine; just make sure it's hot and freshly pulled so it doesn't turn watery over the ice.

Swap the milk for 240 ml (1 cup) full-fat coconut milk and add 15 ml (1 tbsp) coconut syrup to echo 7 Brew's popular coconut matcha pairing, which turns the drink noticeably richer and slightly tropical. The natural fat in coconut milk also softens any grassy bitterness from the matcha, so this version is a good pick if you're still getting used to the flavour. Shake the coconut milk can well before measuring, since the cream and liquid separate on standing and you want an even, silky pour.

For a lighter, caffeinated-but-not-creamy option, whisk the matcha with hot water as usual, then pour it over ice and top with 200 ml (7 fl oz) cold lemonade instead of milk. The citrus cuts through the vegetal matcha flavour and turns the drink into something closer to an iced tea, which makes it the best choice for warm afternoons. Add a few mint leaves and a lemon wheel for garnish, and taste before adding extra syrup since most bottled lemonade is already quite sweet.

Skip the ice altogether and steam 240 ml (1 cup) milk to around 60°C (140°F) until it's warm and slightly frothy, then pour it over the bloomed matcha in a mug rather than the other way round. Pouring the milk in last, in a slow steady stream, gives you a naturally foamy top without needing a milk frother. This version is best with a touch less sweetener than the iced versions, because warm matcha tastes noticeably sweeter and stronger on the tongue than cold.

Lavender is one of 7 Brew's most popular matcha pairings, and it's easy to copy with 15 ml (1 tbsp) lavender syrup stirred into the milk before you pour it over the bloomed matcha. The floral note works especially well with a splash of vanilla too, so try half lavender and half vanilla syrup if you want a softer, less perfumed result. Go light on the lavender at first; culinary lavender syrups vary a lot in strength, and too much will taste soapy rather than floral.

This copies 7 Brew's blended Matcha Blondie, a thick, milkshake-style drink made by blending 2 g (1 tsp) matcha, 240 ml (1 cup) milk, 90 g (3/4 cup) ice and 15 ml (1 tbsp) vanilla syrup on high for 30-40 seconds until completely smooth. For an extra-thick, shake-like texture, add 60 ml (1/4 cup) heavy cream to the blender before you start, which also stops the ice from separating out as it sits. Serve immediately with a wide straw, because the texture firms up fast once it's out of the blender.

When you want matcha in under 3 minutes with no shopping list, this stripped-back version uses just matcha, milk and a sweetener you already have, like honey or maple syrup. Whisk 2 g (1 tsp) matcha with 30 ml (1 fl oz) hot water, stir in 10 ml (2 tsp) honey while it's still warm so it dissolves properly, then pour over ice and top with 240 ml (1 cup) milk. It's less customised than the flavoured versions, but it's the one to make on a rushed weekday morning.

For a dessert-style treat, blend the classic matcha latte ingredients with 60 g (1/2 cup) extra ice and 30 ml (2 tbsp) sweetened condensed milk to get a thicker, sweeter frappe texture that holds up under a swirl of whipped cream. This version is closest to a coffee-shop frappuccino in body, so it's the one to reach for when you want something more like a treat than a daily drink. Drizzle a little extra vanilla syrup over the whipped cream topping for a cafe-style finish.

Whisk 1 g (1/4 tsp) ground cinnamon directly into the matcha as you bloom it with hot water, which toasts the spice slightly and stops it clumping on top of the milk later. Sweeten with 15 ml (1 tbsp) brown sugar syrup instead of plain vanilla for a warmer, more autumnal flavour that pairs well with oat milk. A light dusting of extra cinnamon on the foam or cold foam topping finishes this one off nicely and adds a bit of visual contrast against the green.

Swap the vanilla syrup for 15 ml (1 tbsp) peppermint syrup and use it to build a holiday-season version that pairs surprisingly well with matcha's grassy edge. Keep the peppermint amount modest at first, since it's a strong flavour that can easily overpower the matcha if you double it. Crushed candy cane or a few chocolate shavings on the cold foam make this the drink to serve when guests are over in December.

Build this one in reverse order for the visual layered effect: pour 60 ml (2 fl oz) strawberry puree or strawberry syrup into the glass first, add ice, then slowly pour the milk over the back of a spoon so it sits on top without mixing. Finish by pouring the bloomed matcha over the milk last, letting it settle rather than stirring, so you get three distinct pink, white and green bands. Stir just before drinking to blend the flavours together, and use fresh strawberry puree rather than jam for a cleaner, less cloying sweetness.

For matcha drinkers who find the standard ratio too mild, double the matcha to 4 g (2 tsp) while keeping the hot water and milk the same, which gives a noticeably deeper colour and a stronger, slightly more bitter edge. Balance the extra intensity with 5-10 ml (1-2 tsp) more sweetener than usual, tasting as you go, since doubled matcha needs a touch more sugar to stay balanced rather than sharp. This version works best with whole milk or oat milk, both of which have enough body to stand up to the stronger flavour.

Oat milk is one of the most popular swaps at 7 Brew because its natural sweetness and creamy texture froth and pour beautifully, so use 240 ml (1 cup) barista-blend oat milk in place of dairy for the smoothest result. Barista-blend oat milk froths more reliably than the standard carton because it's formulated with extra fat, so it's worth the small price difference if you're making cold foam. This is the easiest dairy-free swap in the whole list and works in any of the other 14 variations too.

Always sift matcha through a fine mesh strainer before whisking; it clumps easily and sifting is the single biggest difference between a smooth latte and a gritty one. Use water just off the boil, around 80°C (175°F), because fully boiling water scorches matcha and brings out bitterness rather than its natural sweetness. Whisk in a brisk zigzag motion (a milk frother works in a pinch) until the surface is foamy, and always build over ice rather than adding ice last, so the drink chills evenly instead of diluting on top.

Serve iced versions in a tall clear glass so the marbled green-and-white layers show before you stir, and add a wide reusable straw so you can pull the flavour up from the bottom. A spoonful of cold foam, made by shaking 60 ml (1/4 cup) heavy cream with a pinch of sugar until thick, makes any of these drinks look and taste like a coffee-shop order. For garnish, a light dusting of matcha powder, a cinnamon stick, or a few fresh berries on top add colour without any real prep time.

Whisk a bigger batch of matcha concentrate (matcha plus hot water, without milk) and keep it in a sealed jar in the fridge for up to 3 days, so all you need to do each morning is pour it over ice and milk. Don't add the milk ahead of time, since dairy and plant milks both separate and turn watery-looking after a few hours in the fridge. If you're serving a crowd, pre-portion the syrups into small cups so guests can build their own flavour combination from the base concentrate in under a minute.