coconut, soy, oat & pistachio: here's how each changes the color, texture, and flavor.

coconut milk

lowest protein content of the four. doesn't bind to the matcha as heavily. lets more of the matcha's flavor come through. lighter body and cleaner finish.

soy milk

highest protein content. creates a smooth, cohesive texture. enhances umami and savory notes. commonly paired with matcha throughout japan. our favorite way.

oat milk

naturally sweeter from oat sugars. creates a thicker, fuller body. rounds out bitterness. makes matcha taste creamier and more dessert-like. most true to real form.

pistachio milk

higher fat content than most plant milks. rich, velvety texture. introduces nutty and roasted notes. softens grassy characteristics. adds slight sweet astringency.

our take