Matcha Green Tea Latte
- 1 teaspoon matcha powder
- 1/4 cup boiling water
- 3/4 cup plain almond milk or regular milk
- honey to taste
- Heat water to just below a boil for the number of servings you are making.
- Whisk 1 teaspoon matcha powder per serving with 1/4 cup hot water.
- Heat milk to just below boiling and whisk till frothy.
- Mix milk with matcha/water and sweeten to taste with honey or agave.
Iced Matcha Latte
• 2 tablespoons sugar（use your favorite sweetness）
• 2 teaspoons matcha (powdered green tea)
1. Heat the milk until small bubbles appear, and turn off the heat. Don't bring milk to the boil. Put the sugar and sift matcha into the pan.
2.Froth the milk until foamy. If you don't have a frother, mix well with a hand blender or a whisk. Add the ice into the glass, pour the matcha latte gently. Dust the green tea powder on the top.
Matcha Mango Smoothie
- 2 tablespoons matcha
- 1 cup almond milk
- 1 mango, sliced
- a few handfuls of ice
- optional - 1 frozen banana
- Blend all ingredients until smooth. For a creamier smoothie, add a frozen banana.
2 tsp honey
1 Tbsp hot water
1 tsp matcha powder, sifted
1 sprig of mint (5 leaves)
1 lime, cut into 4 wedges
6-7 large ice cubes
3 Tbsp rum, chilled
6 Tbsp club soda, chilled
1. Pour the honey into a large glass (the one that you plan on serving with), then add 1 Tbsp of hot water and stir until you get a thinned honey water. Add the sifted matcha, then mix with a spoon until the matcha is thoroughly incorporated and there are no lumps.
2. Squeeze the juice from each lime wedge into the mixture, then throw 2 of the wedges into the mixture (discard the other 2). Add the mint leaves to the matcha honey mixture, then slightly crush the leaves and lime wedges with the back of the spoon.
3. Add the rum, then mix again. Add the ice cubes, then top off with club soda and give the Matcha Mojito one last mix before serving.
No-Bake Matcha Cacao Truffles
1 cup almonds
1/4 cup raw cacao nibs
7 Medjool dates
3 tablespoons coconut butter
1 tablespoon vanilla
1/2 cup cocoa powder
1/4 cup honey
2 tablespoons matcha powder
Use a blender to grind almonds into a finely ground powder. Pit the dates and add to the blender. Add all remaining ingredients except for matcha powder and blend until the mixture becomes dough-like.
Remove the mixture from blender and spoon a small amount into your hand (about one tablespoon), then roll into balls approximately one-inch in diameter. Freeze in a large container for one hour. Last but not least, remove the truffles from the freezer and roll them in the bowl of matcha powder. Enjoy!
Chocolate Matcha Butter Cups
Yield: 8 pieces
- 1/2 cup coconut butter, softened but not melted
- 5 tablespoons almond flour
- 3 tablespoons powdered xylitol (or powdered sugar)
- 1 teaspoon matcha powder
- 1 cup chopped dark chocolate
- 1 teaspoon coconut oil
- 1/8 teaspoon matcha powder
- 1/16 teaspoon sea salt
- cacao nibs
- In a small bowl, mix together the coconut butter, almond flour, powdered xylitol (or powdered sugar), and matcha powder. Place in the refrigerator for 10 minutes.
- While the matcha mixture is chilling, melt the chocolate. Place the chocolate in a glass bowl and place over a small pot of boiling water. Add the coconut oil and stir until melted and smooth. Remove from the heat.
- Line a muffin tin with 8 muffin liners. Spoon 2 teaspoons of melted chocolate into a liner and use the back of the spoon to push the chocolate about 1/4 of the way up the side of the liner. Repeat with the rest of the liners.
- Scoop 1 tablespoon of the matcha mixture into your hands and roll it into a ball. Place the ball into one of the liners and use your fingers to gently flatten it. Repeat until all cups have been filled.Top each cup with 1 tablespoon of melted chocolate and use your spoon to spread evenly over the matcha mixture, making sure that the chocolate meets the edge. If there is extra chocolate, divide it amongst the cups and smooth out.
- In a small bowl, mix together the matcha powder and sea salt for the topping. Sprinkle the matcha salt mixture over the tops of the cups. Add a few cacao nibs to each, if desired. Place the muffin tin in the refrigerator and chill the cups until they are solid. Keep chilled until ready to serve. For a softer, chewier, piece, let it sit at room temperature for about 5 minutes before eating. Enjoy!
Easy Matcha Oreos
- 1 stick unsalted butter, at room temp
- 3/4 cup powdered sugar
- 1/4 cup cornstarch
- 2 Tbsp culinary matcha powder sifted
- 1/2 tsp vanilla extract
- pinch salt
- 1 box Famous Chocolate Wafers
1. Mix the butter and powdered sugar until light and fluffy. Gradually add the cornstarch, sifted matcha powder, vanilla, and salt until everything is evenly mixed.
2. Transfer the matcha filling into a large zip bag. Snip off a 1/2″ from one corner of the bag. Lay out pairs of cookies, with every other cookie’s rough side facing up. Pipe a blob of frosting, about a 1 1/4″ circle, 1/4″ thick into the center of each cookie with the rough side facing up.
3. Top the frosting blobs with another cookie and apply slow, even pressure so that the filling gets evenly distributed to the edges of the cookies. Store these in airtight containers in the fridge. Serve with milk and enjoy!
Matcha & Chocolate Swirl Bread
Yields: 1 9x5" loaf
Fancy Matcha Mini Cakes
Makes 12-15 mini
For the Mini Cakes
- 1/2 cup margarine
- 1 cup white granulated sugar
- 1/2 tsp salt
- 2 medium free range eggs
- 2 cups self-raising flour
- 1.5 tsp baking powder
- 1 lemon
- almost 1/2 cup skimmed milk
- 1.5-2 tsp matcha
For the Buttercream Topping:
- 1 cup homemade or store-bought buttercream
- 1 tsp matcha
- 1/2 tsp bronze edible glitter
- Place the margarine, matcha tea, eggs and sugar in a mixing bowl. Using an electric hand-held mixer beat the mixture until light and creamy.
- Finely zest the lemon and add to the bowl along with the baking powder and salt.
- Cut the lemon in half & squeeze the juice into a measurement cup, top up the lemon juice with the skimmed milk until you have a total of 1/2 cup of liquid.
- Pour the milk mixture into the bowl & whisk on high for a few minutes.
- Sift the flour & gradually add to the mixture, mixing well until completely combined.
- Set the oven to 180c & allow the mixture to sit until the oven is preheated, preferably 10-15 minutes.
- Spoon the mixture into a muffin pan lined with paper cases (until two-thirds full).
- Place in the oven & cook for 22 minutes – or until just set & springy to the touch.
- Once cooked, remove from the pan and allow to cool on a wire rack.
- Once cooled, beat the matcha tea into the buttercream until it is an even green color and fluffy consistency.
- Spread a generous amount of the buttercream on top of each mini cake. Top with a sprinkling of matcha tea and the bronze glitter.
- You can increase the matcha tea in the mini cakes by 1/2 tsp or more if you like a stronger taste & deeper green color.
- Try using lime instead of lemon for a slightly different citrus zing!
1/2 cup water, warm for activating yeast
1 Tbsp active dry yeast
3 1/2 – 4 cups all-purpose flour
3 Tbsp matcha
1/3 cup sugar
1 Tbsp salt
1 cup whole milk, at room temperature
egg wash, one egg beaten with 1 tsp of water
12 oz butter, slightly colder than room temperature (stiff but not hard to the touch)
2 Tbsp all-purpose flour
semi-sweet chocolate chips
stand mixer with large bowl and dough and paddle attachments
large plastic zip bag
large work surface
2 large baking sheets, fitted with parchment paper
1.) In a small bowl, combine yeast with warm water. Set this aside for a few moments to activate the yeast. In a bowl of stand mixer fitted with dough attachment, add the proofed yeast mixture and 1 cup of milk. With the mixer on low, gradually add 3 1/2 cups of flour, matcha, sugar, and salt. Mix for 1-2 minutes until a soft dough is formed. If the dough looks too moist and is sticking to the bottom of the bowl, add 1 Tbsp of flour at a time until the dough doesn’t stick to the bottom of the bowl. You may need to add up to a total of 4 cups of flour. Set the mixer to high and mix the dough until it is smooth, elastic, and no longer sticky. This should take about 4 minutes. The dough should be the consistency of soft butter.
2.) Cover the dough with plastic wrap completely, then place it into a large plastic zip bag and seal tightly. Leave at room temperature to sit for 30 minutes to allow for the gluten to relax.
3.) To make the butter block, clean the now used/empty mixing bowl, then attach the paddle attachment to the stand mixer. Beat the butter and flour on high speed until you get a smooth consistency similar to the croissant dough you just made. Make sure there aren’t any lumps. If there are, smash them out with your fingers. Place this butter-flour mixture on a large piece of plastic wrap and cover completely.
4.) With your hands, mold the plastic covered butter into a rectangle that is 5″ by 6″, and about 1″ thick. Try to slap out any air from the butter block. Place in the fridge to chill until needed.
5.) On a lightly floured work surface, roll the croissant dough to a rectangle 10″ by 16″. Brush off any excess flour from the dough’s surface with the pastry brush. Place the chilled butter block into the center of the rectangle, with the short side of the butter facing the long side of the dough.
6.) Start to make brochure-like folds by first folding in the left side over the butter block. Again, brush off any excess flour with the pastry brush.
7.) Now fold the right side of the dough over the center to create a brochure looking dough package. Again, brush off any excess flour.
8.) Rotate the dough package 90 degrees to the right. Use the rolling pin to lightly press the dough into a 10″ by 16″ rectangle again. Be gentle, patient, and kind to the dough. Press the rolling pin down to make impressions rather than using a strong rolling motion. Try not to roll over the edges as that may cause the butter to leak out.
9.) When you achieve a 10″ by 16″ rectangle again, fold the left and right sides in towards the center, to create a 3 layered brochure again. This is your first turn, hence you can place one finger impression in the dough (I placed in upper right). Now cover the dough with plastic wrap, then place this brochure-like rectangle into the fridge to chill for 30 minutes. Repeat this process 3 more times for a total of 4 turns, covering the dough with plastic wrap and refrigerating for 30 minutes in between each turn.
10.) After 4 turns, make sure to chill the dough for 30 minutes again.
11.) Divide the dough into 4 pieces. Each piece gets rolled into a 7″ by 18″ rectangle. Work with one piece at a time, refrigerating the other pieces until you are ready for them.
12.) Roll one piece of the dough into a 7″ by 18″ rectangle, trimming off sides with a sharp knife to create clean edges. Mark the dough every 2 inches using a ruler and knife. Cut lines connecting the marks to create 8 full triangles (and two half triangle scraps at each end).
13.) For each triangle, score the center of the base about 3/4″ in to create an Eiffel Tower looking piece of dough.
14.) Roll the base of the Eiffel Tower up towards the tip to create a finished croissant. Push the ends in to create a crescent shape. Make sure the tip is tucked under so that it doesn’t puff up during baking.
15.) Place the finished croissants (8 to a pan) on a large, parchment-lined baking sheet. Uncovered, let them proof for about 2 hours at room temperature. When ready, brush with egg wash, then bake in a pre-heated 350 degrees F oven for 12-15 minutes or until puffed and golden brown. Repeat steps 12-15 to make another set of plain matcha croissants.
16.) To make chocolate croissants, roll a piece of dough out (from step 11), again into a 7″ by 18″ rectangle, trimming off sides with a sharp knife to create clean edges. On the top and bottom of the long sides of the dough, mark the dough every 3 inches using a ruler and knife. Cut lines connecting the marks to create 6 long rectangles.
17.) Place some chocolate chips at the bottom of one rectangular dough piece. Roll it up in a sushi roll like fashion, sealing the top edge with a brush of egg wash.
18.) Place the chocolate croissants (6 to a pan) seam side down on a large, parchment-lined baking sheet. Use the palm of your hand to slightly smash the roll down so that it lays like a pillow. Uncovered, let them proof for about 2 hours at room temperature. When ready, brush with egg wash then bake in a pre-heated 350 degree F oven for 12-15 minutes or until puffed and golden brown. Repeat steps 16-18 for another set of chocolate matcha croissants.
Matcha and White Chocolate Cookies
100 g unsalted butter
50 g (1/4 cup) caster sugar
100 g (1/2 cup) brown sugar
150 g plain flour
1 tbsp matcha
1/4 tsp Baking Soda
1/2 cup coarsely chopped White chocolate or White chocolate chip
1. Preheat the oven to 180 degrees.
2. Sift flour, green tea, and Baking soda together.
3. Microwave butter until it has melted. Combine sugar and butter together. Add egg and salt, then mix.
4. Combine all powder ingredients with a spatula. Add White chocolate.
5. Drop cookie dough in rounded tablespoonfuls onto the baking paper.
6. Leave a space between each dough
7. Bake 8 to 10 min. Don’t over bake!
Outside the Box
Matcha Gnocchi with Ginger, Orange Butter & Butternut Squash
To make potato gnocchi with matcha: This is a one pound recipe that was about 4 portions (about the size of one fist).
There are a lot of resources out there on how to make gnocchi, but the best way to learn is just to do it. With practice, you’ll whip it out within an hour. I used to put ridges on my lil’ dumplings but now I just leave them looking like pillows. This means that it’s much faster to make. No one ever complains about homemade gnocchis, ridges or not.
1lb milled or finely grated peeled, baked Yukon gold potatoes (I use a food mill and a scale, it looked like ~4 cups)
1/2 c. 00 flour, plus another 1/2 cup for dusting
1 egg, whipped (optional*)
1TB matcha powder + 1TB for dusting.
A pinch of salt (fine salt works best here)
+ Bake potatoes until soft – this can vary depending on your oven/patience/potato size. When you remove the potatoes from the oven, cut them in half immediately to release the steam. Then, peel the potatoes and mill/grate them using the smallest holes in your food mill** or grater. Or, use a ricer. Weigh your potatoes. You’ll need about 1 cup of flour to 1 lb of potatoes depending on the humidity and age of your potatoes. Allow them to cool.
+ Bring a small pot of water to a boil. This will allow you to test your dumplings while you make it.
+ Make a hole in the potatoes and add 1 whipped egg (optional). Stir the egg into the potatoes with a delicate hand. The key to eggless gnocchi is in the delicate handling.
+ Sift flour/matcha over gnocchi while fluffing the potatoes with a fork. Work the mixture delicately until it’s well-formed. You can switch to floured hands once the flour and potatoes are well-combined. Use the additional 1/2 cup of flour and matcha for dusting. It will get absorbed into the gnocchi as you work. Just right before you have a solid mass, pinch off a piece and test it in the boiling water. If it needs more matcha, add more. If you need more flour, add more. Once you are happy with the texture and flavor of your gnocchi, move on to the next step. Depending on the quality and brand of matcha, your measurements may vary.
+ Divide into quarters and roll the gnocchi into cigars. Cut them with a sharp knife or a dough blade.
+ If you do not plan to eat them immediately, freeze the matcha at this stage. Just powder a cookie sheet with flour and place gnocchis in a single layer and freeze until solid. Be sure they are not touching. Once they are hard enough and not sticky, you should transfer them to a freezer bag.
+ To cook gnocchi, boil in a pot of salted, boiling water until they float. If you are cooking frozen gnocchi, make sure they are added in small amounts. The frozen bits can quickly decrease your water’s temperature which will cause them to fall apart. If you’re not freezing them, cook them asap. The potatoes will start to expel moisture if left around for more than a few hours… just cook immediately or freeze.
+ You can also fry gnocchi in a skillet with some oil if making the same day. I don’t think it would work with frozen gnocchi unless you pre-boil them.
To make ginger and orange butter:
6 TB unsalted butter
1 TB finely grated ginger (use a microplane, otherwise you’ll be biting into bits of ginger)
1/2 orange, juiced
+ Melt butter in a saucepan on medium heat and add ginger. Cook until the ginger is aromatic, but not brown. Add oj and cook for an additional minute on medium heat. Salt to taste. Turn off and allow to sit. Reheat when you are ready to serve.
A note about butternut squash:
I’ve served this dish with skillet seared squash and orange braised squash and I think it’s all too overpowering. You can get away with simply steaming them and coating them in the same ginger orange butter. That said, orange braised butternut squash is really refreshing.
* The waxier the potato, the safer it is to omit the egg. This takes a bit of practice, but my potatoes were so waxy, they didn’t need much flour either.
** I bought a food mill and it’s amazing. The potatoes are perfectly textured and I use it to make spaetzle, jam, and all sorts of soups.
Matcha Crepes with Raspberry and Crushed Nuts
Makes about six 10-inch crepes
170g all-purpose flour
100g rice flour
1 tablespoon matcha powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
200ml (6 - 7oz) water
150 g caster sugar
1 cup chopped or ground roasted peanuts
1/2 cup caster sugar
2 cups fresh or frozen raspberries