Recipe

Drinks built on coffee, matcha and tea — hot and iced lattes, smoothies, cold brews, chai, mocktails and wellness blends — plus the occasional bake. Most take under ten minutes and use ingredients you'll already have alongside one PERCUP staple.

For lattes, smoothies and baking, culinary grade is the sensible choice: it holds its flavour against milk, sweeteners and heat, and costs less per serving. Save ceremonial grade for drinking with just water, where its delicate sweetness isn't competing with anything.

Almost all of them. Brew at close to double strength so melting ice doesn't dilute the flavour, then pour over a full glass of ice. For matcha, whisk the powder into a little cool water first so it dissolves smoothly rather than clumping in the cold drink.

Rarely. A whisk or milk frother handles most matcha drinks, and a jar with a tight lid works if you have neither — just shake hard. A bamboo whisk (chasen) gives the smoothest froth if you make matcha often, and a small scale helps if you want repeatable results.

Yes. Oat milk is the most forgiving for lattes as it froths well and doesn't overpower the tea or coffee; almond and coconut also work. For sweetness, honey, maple or date syrup dissolve more easily into cold drinks than granulated sugar, and most of these recipes taste good with the sweetener cut or dropped entirely.