Banana Pudding Matcha, Pistachio and White Chocolate Matcha Lattes for Cafés: 9 Official Recipes Compared, Sweetness and Allergens

Matcha lattes with dessert flavors such as banana pudding, pistachio, white chocolate and Biscoff (a caramelized biscuit from Lotus in Belgium) are on café menus in Singapore, Thailand and Indonesia. They can be made simply by layering sauce, cream and crushed cookies on a matcha latte, but there are things to check that a plain matcha latte does not have: the sweetness can hide the matcha, and allergens such as nuts and wheat are added. This guide lines up official recipes from syrup, milk and tea companies to compare the ratios, then covers how to build the drinks, how to keep the matcha taste, allergens, prep and cost.

What is a dessert-flavored matcha latte?

A dessert-flavored matcha latte is a matcha latte with a dessert-flavored sauce, spread, crumb (crushed cookies) or syrup added. In English they are sold under names such as banana pudding matcha, pistachio matcha latte and white chocolate matcha.

Café menus in each country

We confirmed the following drinks on cafés’ official menus and in articles from a delivery app and news sites.

I’M MATCHA in Thailand is a matcha shop launched by the restaurant company CRG. The Marketeer article lists Matcha Biscoff as one of the menu items that combine matcha with familiar flavors.

What this guide covers

This guide covers five flavors: Biscoff (cookie butter), chocolate cookies such as Oreo, banana pudding, pistachio and white chocolate. The basic matcha latte method is in How to Make a Matcha Latte and Iced Matcha Latte Recipe. Matcha nama chocolate and truffles are in Matcha Chocolate for Cafés. Lattes flavored with vanilla or honey are in Vanilla, Lavender and Honey Matcha Lattes, and drinks topped with ice cream are in Matcha Float. This guide focuses on adding dessert flavors to the drink.

Official recipe ratios compared

Of 9 official recipes, only Amoretti’s gave the matcha in grams (4g). The others used 1 to 2 teaspoons. The dessert flavor is added in different ways: syrup, a syrup made from a spread, nut milk, melted white chocolate, or pudding cream.

9 recipes compared

These are recipes published on their own sites by syrup companies, plant-based milk companies, tea companies and a chocolate company. We converted 1 cup = about 237ml, 1 ounce (oz) = about 30ml and 1 tablespoon = about 15ml.

We found no official recipe for a drink combining chocolate cookies such as Oreo with matcha on the sites of cookie companies or syrup companies.

What the table shows

Amoretti’s recipe uses about 129ml of water and oat milk combined for 4g of matcha, so matcha makes up about 3.1% (our calculation, counting 1ml = 1g and excluding the pudding cream and ice). Convert recipes written in teaspoons into grams and fix the amount of matcha per drink at your café. The weight of 1 teaspoon changes depending on whether the matcha was sifted and how fine the powder is.

The amount added varies widely between recipes. Halving VIVANI’s 2-drink recipe gives 50g of white chocolate (30g for the lighter version) melted into 125ml of plant-based milk per drink (our calculation), and Torani publishes one recipe with 1 tablespoon of pistachio syrup and another with 2 tablespoons.

Setting your café’s standard (our view)

This is our view. Start with the same grams of matcha as your regular matcha latte, and line up versions with the dessert flavor at 2 or 3 different amounts. Fixing the matcha amount first makes it easier to see at which amount the matcha taste gets lost. How to set the ratio for a regular matcha latte is in How to Choose Matcha for Café Lattes.

How cafés build them: sauce, spread, crumb and syrup

The dessert flavor can be added in four ways: syrup or sauce at the bottom of the glass, spread on the inside of the glass, cream and crumbs on top, or mixed into the milk itself. In every official recipe, the matcha is whisked with hot water first and poured over the milk at the end.

Syrup or sauce at the bottom

Torani’s pistachio matcha latte puts pistachio syrup in a glass of ice, pours in 6–8oz of milk, and slowly pours the matcha whisked with hot water over it to make a layer. The cold foam on top is 1/2 cup of heavy cream, 2–3 tablespoons of milk and 1 tablespoon of pistachio syrup whisked together. The syrup goes in two places, the drink and the foam, so check both amounts when adjusting the sweetness.

Source: Torani, “Pistachio Matcha Latte with Cold Foam” https://www.torani.com/pistachio-matcha-latte-with-cold-foam.html

How to whip cold foam and how to add matcha to the foam are in Matcha Cold Foam.

Turning a spread into syrup

Earth’s Own’s cookie butter matcha makes 8–10 drinks’ worth of syrup by heating 1 cup of Biscoff cookie butter spread, 3/4 cup of water, 1/3 cup of brown sugar, vanilla and salt over low-medium heat while whisking. It smears spread on the inside of the glass, puts 1/4 cup of syrup in the bottom, adds ice and oat milk, pours the whisked matcha on last, and tops it with crushed cookies. A spread does not mix easily into cold milk as it is, so turning it into syrup first keeps the amount the same for every order (our view).

Cream and crumbs on top

Amoretti’s banana pudding matcha mixes 2 tablespoons of heavy cream, 4 tablespoons of oat milk, 24g of instant vanilla pudding mix and 1 pump of banana syrup, and lets it rest for 3–5 minutes to thicken before spooning it over the matcha latte. It is topped with crushed vanilla wafers and a mini wafer, served immediately and stirred before drinking. Encha mixes mascarpone and condensed milk into the latte, tops it with biscotti and banana, sprinkles brown sugar on the banana and caramelizes it with a kitchen torch.

Some menus layer both cookies and pudding, such as Creamie Sippies’ Oreo Banana Pudding Matcha Latte in Singapore. Crumbs soften as they absorb liquid, so add them just before serving (our view).

Mixing into the milk or the whole drink

Rishi Tea soaks pistachios in water for 4 hours to overnight, blends them with 4 cups of water, 2 tablespoons of honey and 3 cardamom pods, strains the mix, and tops the matcha with this pistachio milk. ITO EN melts white chocolate into warm milk and then blends it with matcha, and VIVANI melts white chocolate into plant-based milk and then stirs in the matcha. The flavor spreads through the whole drink so there are no layers, but it takes time to melt for each order.

Why the matcha taste gets buried, and how to keep it

Sugar and milk components both make the bitterness and astringency of tea taste weaker. A dessert-flavored latte layered with sweet sauce and cream tends to make the matcha taste harder to notice than a regular matcha latte.

Sugar lowers bitterness and astringency

In a 2004 study of 9 black teas and 10 green teas, adding sugar (sucrose) lowered astringency by 30–40% and suppressed bitterness even more. The same study found that the amount of polyphenols in the tea (components such as catechins that cause bitterness and astringency) relates to both the astringency and the bitterness of green and black tea.

Milk components lower astringency

In a 2010 study published by Japanese researchers in a dairy science journal, mixing milk components into a tea catechin solution suppressed astringency by about 58–65% in the three samples without lactose. Mixing in skim milk greatly reduced the free catechins in the solution, and the researchers concluded that milk components suppress the astringency of catechins. White chocolate, cream, mascarpone and condensed milk all contain milk, so the more you layer, the harder it is to taste the astringency of matcha.

What you can do to keep the matcha taste (our suggestions)

These are our suggestions.

• Fix the matcha amount in grams and adjust with the amount of dessert flavor
• Add sweetness in only one place, the syrup or the sauce, and keep the water for the matcha unsweetened
• Pour the matcha on top last, so the first sip hits the matcha layer
• Line up drinks with and without the dessert flavor, and check with your staff whether the matcha aroma comes through
• If the matcha tastes overpowered, add matcha 0.5g at a time, or compare matcha grades with the same ratio

Setting the sweetness and sugar labelling

Sugar from syrup, spread, chocolate and pudding mix adds up in a dessert-flavored matcha latte, so set the sweetness of each drink by the grams of each ingredient. Cafés in Singapore fall under the sugar labelling rules.

What is in white chocolate

US federal regulations define white chocolate as containing at least 20% cacao fat, at least 3.5% milkfat, at least 14% total milk solids and no more than 55% sweeteners. Nearly half the weight can be sweetener, so changing the amount of melted chocolate also changes the sweetness of the drink. VIVANI says to reduce the chocolate from 100g to 60g for a lighter version. How matcha and white chocolate are set into confectionery is covered in Matcha Chocolate for Cafés.

Setting sweetness levels

Many of the official recipes say to add syrup “to taste.” This is our view. At the café, fix the syrup or sauce by measuring spoon or number of pumps, and if you offer two levels, less sweet and regular, change only the amount of syrup. How to make and store homemade syrup is in Matcha Syrup Recipe.

Nutri-Grade in Singapore

In Singapore, freshly prepared drinks are also covered by Nutri-Grade, which grades drinks by their sugar and saturated fat content. Drinks graded C or D must be labelled, and the sugar in toppings must also be declared. White chocolate and cream also add saturated fat, so check the full drink including toppings. The rules and the measures for small businesses are in “Serving in Singapore” in Strawberry Matcha Latte for Cafés.

Allergens: peanuts, tree nuts, wheat and milk

Dessert-flavored matcha lattes layer nuts, cookies, chocolate and cream, so they contain more allergens than a regular matcha latte. Check each added ingredient, not the matcha itself.

Allergen lists from public agencies

The US Food and Drug Administration (FDA) lists 9 major food allergens defined by law: milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans and sesame. The Singapore Food Agency (SFA) names milk, egg, fish, crustaceans, soya beans, peanuts, tree nuts and wheat as the 8 most common allergens, and says the Codex Alimentarius Commission, the international food standards body, has recommended that these 8 be declared on the labels of pre-packaged foods.

Source: US Food and Drug Administration (FDA), “Food Allergies” https://www.fda.gov/food/nutrition-food-labeling-and-critical-foods/food-allergies

The allergens that must be labelled on packaged foods in Thailand and Indonesia are listed in a table in “Allergen labelling” in Matcha Cookies for Cafés.

Ingredients that apply to each flavor

On Lotus’s US site, the ingredients of Biscoff cookies are wheat flour, sugar, vegetable oils, brown sugar syrup, sodium bicarbonate, soy flour, salt and cinnamon, and the page says they do not contain nuts. Spreads, syrups and pudding mixes can differ in ingredients by country and product even under the same brand, so check the label of the product you buy. Cafés that offer drinks with peanut butter also add peanuts.

Telling customers (our suggestions)

These are our suggestions.

• Write the allergens (tree nuts, wheat, milk and so on) next to the menu name
• Even when plant-based milk is available, tell customers that white chocolate or cream toppings still contain milk
• If you handle nut syrups or crumbs, decide whether to keep separate measuring spoons and blenders, and tell customers if you do not
• Cafés considering halal certification can check toppings too, using Is Matcha Halal?

Prep and holding times

The prep times in the official recipes include resting pudding cream for 3–5 minutes, soaking pistachios for 4 hours to overnight, and heating syrup for 5 minutes and cooling it for 15 minutes. Toppings made with milk or cream should be managed with a time limit after making.

Prep written in the recipes

Public guidelines and how to apply them at the café

Public guidelines on temperature and holding times for drinks made ahead with milk or cream are in “Can you make it ahead?” in Iced Matcha Latte Recipe. The Singapore Food Agency guideline for catering introduced there says to keep cold food below 5°C and not to leave food at room temperature for more than 4 hours from cooking to eating.

This is our view.

• Write the time of making on the container for pudding cream and cold foam, refrigerate it, and set a holding time at your café
• Homemade nut milk has no storage label like store-bought products, so make only what you can use in a day
• Whisk the matcha for each order, and add crumbs and banana just before serving

Cost per drink and what to check when buying

Matcha cost per drink is “buying price per kg ÷ 1,000 × grams used per drink,” plus the cost of sauce, spread, crumbs and cream. Dessert-flavored lattes have many toppings, so ingredients other than matcha tend to take up a large part of the cost.

How to calculate the ingredient cost per drink

Add the following to the matcha cost to get the ingredient cost per drink. How the price per kg is set is explained in Why Is Matcha So Expensive?.

• Milk (ml × price per ml)
• Syrup or sauce (ml × price per ml; for homemade, total ingredient cost ÷ amount made)
• Spread or white chocolate (g × price per g)
• Cookie crumbs (bag price ÷ grams in the bag × grams per drink)
• Cream or pudding toppings (ingredient cost per batch ÷ number of drinks)
• Ice, cup, lid, straw and spoon

For homemade syrup made 8–10 drinks at a time like Earth’s Own’s, divide the total ingredient cost by the number of drinks. Include what you throw away unsold in the cost and review it.

Choosing matcha (our suggestions)

These are our suggestions.

1. Make both your sweetest dessert-flavored latte and a regular matcha latte with the same grams of each candidate matcha
2. Compare whether the matcha aroma and color come through in the dessert version
3. Check whether the color of the matcha layer poured on top stands out from the sauce and cream
4. Work out the matcha cost per drink and decide together with the selling price

How grade names differ from what is inside is in matcha grades, and differences between regions are in matcha origins.

Adding it to the menu (our suggestions)

• To start with a seasonal limited drink, choose pistachio, which can be made with bottled syrup alone, or one white chocolate drink
• For drinks shown with layers and crumbs, add a straw and a spoon and tell customers to stir before drinking
• Write the allergens and sweetness levels together with the menu photo

Omakase Matcha handles matcha from the Uji, Yame, Shizuoka, Kagoshima and Miyazaki regions. Orders start from 1kg, you can choose up to 3 samples, and we can help adjust the ratio to your menu. You can request samples for testing from the samples page.

Sources

• Amoretti, “Banana Pudding Matcha” https://amoretti.com/blogs/recipes/banana-pudding-matcha
• Encha, “Creamy Banana Pudding Matcha Latte” https://encha.com/blogs/encha-recipes/creamy-banana-pudding-matcha-latte
• Earth’s Own, “Cookie Butter Matcha” https://earthsown.com/recipe/cookie-butter-matcha/
• Torani, “Pistachio Matcha Latte with Cold Foam” https://www.torani.com/pistachio-matcha-latte-with-cold-foam.html
• Torani, “Pistachio Matcha Latte” https://www.torani.com/pistachio-matcha-latte.html
• Califia Farms, “Iced Pistachio Matcha Latte” https://www.califiafarms.com/recipes/iced-pistachio-matcha-latte/
• Rishi Tea, “Pistachio Cardamom Matcha Latte” https://www.rishi-tea.com/blogs/journal/pistachio-cardamom-matcha-latte
• ITO EN, “White Chocolate Matcha Latte” https://itoen.com/blogs/recipes/white-chocolate-matcha-latte
• VIVANI, “Matcha Latte with white chocolate” https://vivani.de/en/matcha-latte-recipe
• Lotus Biscoff (US), “Lotus Biscoff” https://www.lotusbiscoff.com/en-us/products/lotus-biscoff
• eCFR, “21 CFR 163.124 White chocolate” https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-163/subpart-B/section-163.124
• US Food and Drug Administration (FDA), “Food Allergies” https://www.fda.gov/food/nutrition-food-labeling-and-critical-foods/food-allergies
• Singapore Food Agency (SFA), “Food Allergy & Intolerance” https://www.sfa.gov.sg/food-safety-tips/food-risk-concerns/food-allergy-intolerance
• Košulič, Pokorná, Panovská, “Influence of phenolic compounds on sensory parameters of tea infusions,” Czech Journal of Food Sciences 22 (2004) https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0036_influence-of-phenolic-compounds-on-sensory-parameters-of-tea-infusions.php
• Miura, Akuzawa, “Suppression of catechin astringency by milk components,” Milk Science 59(1) 1–8 (2010) https://agris.fao.org/search/en/records/64724dcf2c1d629bc979eb72
• Grab, “Matcha Orchard: Order Matcha Cafes in Singapore” https://www.grab.com/sg/articles/food/matcha-orchard/
• Grab, “Matcha Singapore: Order Matcha Drinks on GrabFood” https://www.grab.com/sg/articles/food/matcha-singapore/
• Marketeer Online, “CRG เปิดตัวแบรนด์ใหม่ I’M MATCHA” (CRG launches new brand I’M MATCHA, in Thai) https://marketeeronline.co/archives/488491
• haibunda, “13 Matcha Cafe Terdekat di Jakarta dan Sekitarnya yang Enak & Punya Rating Tinggi” (July 2025, in Indonesian) https://www.haibunda.com/moms-life/20250722185756-76-372111/13-matcha-cafe-terdekat-di-jakarta-dan-sekitarnya-yang-enak-punya-rating-tinggi
• nana’s green tea, “ドリンクメニュー” (Drink menu, in Japanese) https://www.nanasgreentea.com/collections/drink-menu
• Blank Street, “Menu” https://www.blankstreet.com/menu