RecipesLook book vol. 4

Jujube matcha

Published Oct 21, 2026

Skill level
Serve
Cold
  • Apothecary revival
  • TCM ingredients
  • Global flavour exchange
A glass with layers of matcha green tea, Oatly oat drink, and jujube syrup, creating a gradient effect.
A tipped-over glass with ice cubes and liquid spilling out.

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All You Need

AmountIngredient
150 gOatly Barista Edition
40 mlcold brewed matcha
Jujube date syrup(10 portions)
  • 25 g jujubes, pitted
  • 200 ml hot water
  • 100 g rock sugaror white sugar
  • A pinch of salt
  • 1 g chinese five spice blend
Ice
Cold brewed matcha (ingredients per portion):
AmountIngredient
2-3 gmatcha powder
5-10 gagave syrup (optional)to taste
0,1 gsalt(small pinch)
30 mlcold water

Tools

  • Glass
  • Knife
  • Cutting board​
  • Saucepan and hob
  • Blender
  • Sieve
  • Cocktail shaker
  • Whisk + bowl
    • or Blender

To-Do List

For the cold brewed matcha (1 portion):

  1. Sieve the matcha into a bowl or cocktail shaker​
  2. Add all other ingredients​
  3. Whisk or shake vigorously for 30 sec​

For the cold brewed matcha (multiple portions):

  1. Add all ingredients to a tall container​
  2. Blend with an immersion blender until​ there are no matcha lumps left​
  3. Chill immediately

For jujube date syrup:​

  1. Cut the pitted jujubes and soak them in 100 ml of hot water for 10–15 minutes
  2. Blend until smooth, then strain to remove bits
  3. Dissolve the rock sugar in 100 ml of hot water and add to a pan with the strained jujube liquid
  4. Simmer for 2–3 minutes
  5. Stir in salt and the five spice blend
  6. Store refrigerated

For the drink:​

  1. Add 20 ml jujube date syrup to a glass
  2. Add ice and Oatly Barista Edition
  3. Top with cold brewed matcha
You’ll find dried Chinese red dates aka jujube at almost any Asian supermarket.​

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