The Boba Shop Influence
The massive popularity of brown sugar milk tea in the boba industry has crossed over into the matcha world. While vanilla is the traditional sweetener for green tea, brown sugar introduces a deep, caramelized molasses flavor that transforms a standard latte into a rich, decadent treat.

The Liquid Advantage
Attempting to dissolve raw brown sugar crystals into a cold iced latte is nearly impossible—the sugar sinks, leaving the drink gritty. Muse Brown Sugar Syrup was specifically designed for cold beverage mixology. It provides the exact deep, toasted caramel notes of raw brown sugar but in a highly soluble liquid format that blends effortlessly into iced milk.

The Shaken Matcha Recipe
For the best texture, use the “shaken” method. In a mason jar or cocktail shaker, add one teaspoon of Matcha Glow powder, two pumps of Muse Brown Sugar Syrup, two ounces of water, and a splash of milk. Add a handful of ice and shake vigorously for 15 seconds. This rapid chilling process creates an incredibly thick, frothy crema. Pour the entire shaken mixture into a glass and top with additional cold milk.