If you love discovering new matcha recipes, you are not alone. While this finely ground Japanese green tea was once limited to ceremonial teas in Japan and China, in recent years, the popularity of matcha powder has grown exponentially worldwide. Now culinary-grade matcha is used in a delectable variety of desserts, smoothies, cocktails, and more. Read on as we reveal some of our favorite recipes that make the most of matcha’s vivid color and unique flavor.
For anyone who loves starting their day (or ending it) with soothing hot tea, Molly Yeh’s “Matcha Latte with Honey” will be too tempting to resist. Yeh’s latte is one of Food & Wine’s favorite matcha drink recipes because it is “a delicious drink that is easy to make at home.” How easy? All you need to do is sift your go-to matcha powder into your favorite mug and then add hot water – stirring until you have dissolved any lumps. Then add in hot milk (oat milk or other vegan alternatives work well) and honey (or agave), according to your taste. It’s a simple way to elevate your cup of tea while also enjoying some of the health benefits associated with matcha.
Vegan Fruit Smoothies
If you love the idea of a matcha latte but want something cool and refreshing to start your morning, EatingWell raves about a whipped, fruity matcha recipe that practically allows you to “taste the rainbow.” The Magazine explains: “Just blend your preferred nondairy milk with frozen fruit for the base, then top with a whipped matcha foam that uses aquafaba – the liquid from a can of chickpeas – to make the beverage completely vegan.” We love the idea of using frozen blueberries in this smoothie, but EatingWell also recommends trying raspberries or mango chunks.
The process is remarkably similar to blending a standard smoothie in that you begin with adding the nondairy milk (or cow’s milk if you prefer), frozen blueberries, and agave into a blender and then pureeing it until it is as smooth as possible. The matcha powder and sugar are whisked together in a bowl and then beaten with the aquafaba as fast as possible using a stand mixer, hand mixer, or whisk to create the fluffy foam. Once you have the whipped matcha done, you can top your smoothie with it and enjoy. Yum!!
Aficionados of Japanese whisky will adore mixologist Jason Patz’s “Matcha Highball.” According to his recipe in Food & Wine, you’ll need to start by chilling Collins glasses. Then, “combine the whisky, lemon juice, Honey Syrup, and matcha; shake vigorously.” Naturally, the kind of whisky used can make all the difference; Patz recommends using 12-year Japanese whisky, preferably Hibiki, if you can find it. Once you have shaken your concoction, pour the tempting libation over ice in the pre-chilled glasses. Because matcha is prone to sticking to the side of the shaker, Food & Wine recommends “[pouring] club soda into the shaker, [swirling] around to rinse, then [stirring] into the glass” so that you don’t lose any of the matcha’s unique flavor and stunning color. Add a lemon wheel as a garnish, and you are ready to serve.
EatingWell suggests trying their “Overnight Matcha Oats with Berries” recipe for a heart-healthy, low-calorie, vegetarian breakfast option. This matcha recipe is wonderfully meal-prep-friendly, which is perfect for busy days. As the Magazine reveals, simply “combine milk, oats, matcha powder, chia seeds, maple syrup, and salt in a pint jar and stir.” From there, place sliced almonds, blueberries, and raspberries on the top, and then add the cover and refrigerate the mix overnight. And to be sure that this satisfying breakfast treat doesn’t spark any wheat sensitivities, EatingWell cautions that using oats that are explicitly labeled “gluten-free” can be critical, “as oats are often cross-contaminated with wheat and barley.”
Homemade caramel and roasted almonds are always a winning combination, but when you add matcha to the mix, you have an elevated snack that your family and friends will adore. It’s already among Food & Wine’s most popular matcha recipes; “These supercrunchy, salty-sweet almonds … tossed in a homemade caramel, then dusted with fragrant green tea powder and sea salt” yield an irresistible snack. This snack is as delicious as it is eye-catching.
Gold-Flecked Quail Eggs
Are you looking for an undeniably elegant matcha appetizer for an upscale dinner party or cocktail hour? Martha Stewart Living adores serving “Gold-Flecked Quail Eggs with Matcha Salt.” Dazzling and decadent, this dish is surprisingly easy to make, provided you have a steady hand with tweezers and a small paintbrush. Start by boiling and then chilling your quail eggs, as you would normally. Lightly brush each egg with egg white to create a surface that will hold the topping (the Magazine suggests working with one egg at a time). Next, Marta Stewart Living suggests: “With tweezers, apply a small piece of gold leaf to egg white and gently brush with a small paintbrush to affix.” While you would typically serve your eggs with a side of salt, the Magazine instead recommends stirring matcha powder and flaky sea salt together for a tantalizing twist.
White Chocolate Mousse
Molly Yeh’s decadent “Matcha White Chocolate Mousse” is one of Food & Wine’s favorite luncheon (or any time) desserts. The Magazine raves: “Light, toasty matcha powder balances out the sweetness of white chocolate in this luscious four-ingredient mousse.” Sifted matcha powder and heavy cream are stirred together until the mixture is lump-free. Additional heavy cream and white chocolate are whisked with the matcha-cream blend and then heated until the chocolate is entirely melted. After the homemade whipped cream is incorporated, as you would with a traditional mousse, it’s critical to let the finished mousse set for at least 2 hours in the refrigerator before you add toppings like fresh berries, extra whipped cream, or chocolate shavings. It’s a gorgeous update of a classic mousse recipe that will shine at your next celebration.
Matcha Ice Cream in Green Tea Tuiles
Do you want to elevate how you serve ice cream at your next gathering? One of Martha Stewart Living’s favorite matcha recipes can do just that. How? By exchanging traditional ice cream cones with homemade matcha tuiles. The Magazine confides: “The sweet earthiness of matcha powder grounds this sophisticated take on an ice cream cone.” And the transformation comes quickly, as the only significant adjustment you need to make to your standard tuiles recipe is the addition of matcha powder to the dry ingredients before forming and baking the cookie. Once the tuiles are created, all you need to do is fill them with your favorite matcha ice cream for a stunning dessert that will thrill the palate.
Matcha Pound Cake with Almond Glaze
A pound cake is always a hit when hosting a brunch or luncheon. But if you want to put a twist on a classic, Food & Wine has a suggestion: “Matcha Pound Cake with Almond Glaze.” The Magazine cheers: “This pound cake recipe combines toasty matcha and a sweet almond glaze for a delicious, moist loaf.” The major difference between this delight and your usual pound cake is the introduction of culinary matcha to the dry ingredients, which are whisked together before being added to the creamed sugar, eggs, and milk. Be sure to drizzle the almond glaze over the cake while it is still warm to get even coverage. This dessert pairs well with dry or medium-dry German Rieslings and Chilean Merlots. Even a dry Sauvignon Blanc will work well with it, and it’s a particularly lovely combination for celebrations on a warm day.
Matcha Castella Cake
Japanese castella cakes, originally introduced to the country by Portuguese merchants in the 16th century, are a popular confection. A moist and firm dairy-free cake, EatingWell reports that castella “is classified as a sponge cake with just four ingredients: eggs, sugar, mizuame [a malt sweetener], and flour.” For this recipe, matcha is added to the flour before its slow incorporation (three stages are recommended) into a mixture of eggs, sugar, and mizuame. Gone is the deep yellow color of the traditional cake. As the Magazine explains, “the addition of matcha powder adds color and an earthy, sweet, nutty flavor.” Take care to refrigerate the finished cake for eight to 12 hours to let it set properly. Serve the cake cool or at room temperature after trimming the sides. While many dessert wines can work well with this matcha recipe, Champagne is always a good idea. Cheers!
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