Matcha is a form of powdered green tea that is precisely cultivated to deliver a high concentration of beneficial nutrients. It has a distinctive flavour that makes an excellent addition to many drinks, smoothies and many sweet and savoury recipes.\nPutting matcha in your food and drink gives it a distinctive green colour, adds a pleasant herbal flavour, and provides a steady caffeine boost.\nWe've chosen these recipes to provide you with an effective arsenal of quick treats that will maximise the colour, flavour and effect of this incredible tea powder. \nWhat will you need\n\nMost of these recipes can be put together with the everyday utensils. However, to take your matcha preparation to the next level, you may like to invest in:\nA small whisk or a battery-powered frother – In our experience, the best way to blend the powder into water or any other liquid is to whisk thoroughly with a traditional bamboo matcha whisk. Because matcha is in the form of a powder, it can form powdery lumps that ruin the flavour and texture if not treated carefully. Handheld, battery-powered frothing whisks are a great alternative but can still leave some lumps in the brew.\nA matcha bowl – We learnt the hard way that making matcha in a mug makes it almost impossible to get the beautifully smooth texture it's famous for. It's traditionally made in a small wide-mouthed bowl; this gives enough space to move the whisk and stops any powder from gathering in corners. For some of these recipes, you can just add the powder directly into the other ingredients, but for others, you'll want to blend with a liquid in a small bowl first.\nA small sieve – Once you've blended your powder into water or milk, passing through a fine sieve is a great way to remove any remaining clumps of powder. However, if you've used a bowl and bamboo whisk, this extra step is not usually required.\n\nHow to make matcha tea\nMatcha tea is quick and easy but involves steps that are not needed when preparing standard green or black tea.Ingredients½ tsp to 2 tsp matcha50 to 250mls hot waterUse a matcha whisk or small frother if possible.\nMethod\n\nAdd your matcha powder to a small bowl. ½ a teaspoon is a good amount to start with, but you can increase the strength if you prefer.\nGently pour hot water into the bowl. It is best when just below boiling point. Use 50ml for a strong brew and up to 250ml if you prefer a lighter flavour.\nWhisk the mixture vigorously until there are no remaining lumps.\nYou can either drink directly from the bowl or pour it into a mug.\nEnjoy your matcha! Remember that the stimulating effect of matcha makes it best suited to be drunk in the morning or early afternoon.\n\n\nMatcha drink recipes\nThe colour, flavour and effect of matcha make it the perfect addition to a wide range of beverages.\nChilled matcha coffee\n\nIngredients\n1 tsp matcha2 tbsp hot water3 tbsp agave syrupIce¼ cup of non-dairy milk (soy or cashew milk have flavours that work well with this recipe)1 shot of espresso\nMethod\n\nUsing a small sieve, add the matcha to your cup.\nAdd the hot water and syrup then whisk thoroughly until completely smooth.\nAdd a small handful of ice cubes to the cup.\nPour the non-dairy milk over the ice.\nFinally, add the espresso to the cup and enjoy.\n\nDairy-free matcha latte\nThis is the best way to have matcha first thing in the morning. It’s quick, effective and produces a tasty brew that will get you ready for a busy day.Ingredients1 tsp matcha2 tsp sugar (increase or decrease according to your preference)3 tbsp warm water250ml dairy-free milk (soy milk works well but for a really creamy latte try cashew milk)\nMethod\n\nCarefully sieve the matcha green tea powder into a mug or cup. Then add the sugar.\nAdd the water and whisk vigorously until the sugar is completely dissolved and the thick liquid is smooth.\nWarm the milk in a microwave or small saucepan and pour into the cup.\nWhisk it vigorously until it is lightly frothed and a pale green colour.\nEnjoy your latte.\n\nReady-made matcha latte\nMatcha is excellent on its own but by combining it with other beneficial ingredients you can unlock even more potential. To benefit from the combined power of matcha and collagen, Planet Paleo has produced an easy to make blended powder. One heaped tablespoon can be added to hot water or milk for a tasty morning beverage.\nThis combination matches the antioxidant-rich matcha with bovine-sourced collagen type I and III peptides to help improve energy levels, deepen sleep, regenerate tissue and smooth your skin.\nMatcha chocolate\nThis a great way to add matcha to your daily routine. It’s quick to make, and the sweetness of the chocolate perfectly complements the flavour of the matcha.Ingredients1\/4 cup cocoa butter1\/3 cup icing sugar 1\/2 teaspoon coconut milk powder (or almond milk powder)1\/4 teaspoon matcha green tea powder \nMethod\n\nUsing a bain-marie, gently melt the cocoa butter.\nSieve in the icing sugar, coconut milk powder and matcha.\nStir until the mixture is completely smooth.\nAdd the mixture to a chocolate mould.\nRefrigerate for 4 hours and enjoy!\n\n\nMatcha food recipes\nFrom butter to sponge cake, matcha is proving to be as versatile as coffee. In the past few years it has become a trendy, delectable ingredient in a variety of sweet and savoury dishes, particularly in pastries.\n\nMatcha butter\n\nThis super simple butter can be spread on toast or used as a creative way to add matcha to a host of other recipes.\nIngredients\n\n1 stick salted butter\n2 tsp matcha\nOptional: a drizzle of local honey\n\nMethod\n\nLet the butter warm up to room temperature.\nCube the butter and place in a mixing bowl.\nSift matcha a little bit at a time over the butter. Mix or blend well each time you add more powder.\nContinue until all of the matcha is incorporated into the butter and there are no clumps.\nYou can wrap your matcha butter in greaseproof paper and store it in the freezer for future use.\n\nRecipe designed by MatchaSource.\nCrunchy matcha granola\n\nThis crunchy matcha granola also uses blueberries to make a sweet and delicious addition to yoghurts or other cereals.\nIngredients\n\n270g rolled oats\n300g of mixed almonds, walnuts, flaxseeds and chia seeds\n50g brown sugar\n2 tbsp melted coconut oil\n80ml real maple syrup\n2 tsp vanilla extract\n1\/2 tsp salt\n150g dried blueberries\n2 1\/2 tsp matcha powder\n\nMethod\n\nPreheat oven to 120°C\nIn a large bowl, combine oats, nuts, and brown sugar.\nIn a separate bowl, combine oil, maple syrup, vanilla, and salt. Pour over oat mixture and toss to coat. Spread mixture out onto two baking sheets and bake 1 hour to 1 hour 15 minutes, stirring every 15 minutes.\nRemove from the oven and scrape the mixture into a large bowl. Let cool for a few minutes, then sprinkle matcha over and toss to combine.\nKeeps in an airtight container for several weeks.\n\nOriginal recipe by Cheryl at 40Aprons.\nMatcha and coconut fudge\n\nThis sweet and fluffy fudge is perfect for those with a sweet tooth. It's packed with beneficial nutrients, tastes great and is significantly better for you than traditional fudge.\nIngredients\n\n650g low fat cottage cheese (close to room temp)\n1 tsp vanilla paste\n400g stevia\n2 tbsp matcha powder\n80ml raw coconut butter (melted)\n60g metamucil (psyllium fibre to help the fudge hold its shape)\n50g reduced-fat unsweetened shredded coconut\n\nMethod\n\nLine an 8-inch brownie pan with greaseproof paper.\nIn a high-speed blender or food processor, add cottage cheese, vanilla paste, sweetener, and matcha powder. Puree until completely smooth.\nWhile blending, pour in the melted coconut butter.\nWhile blending, sprinkle in the metamucil. Scoop the mixture into the prepared brownie pan and spread out the surface to flatten. Place the pan in the freezer for 2 hours.\nPlace the shredded coconut in a large bowl.\nSlice the fudge into 36 pieces. Coat the fudge squares with the shredded coconut, then place on a large serving plate.\nOnce all the fudge is coated with the coconut, refrigerate uncovered overnight and serve the next day.\n\nRecipe created by Jess at Desserts with Benefits.\nMatcha chia pudding\n\nChia is an incredible protein-rich seed. It looks a little like oval poppy seeds, but when you expose it to liquid, they swell up, creating a nutritious gel. This makes it ideal for a simple overnight breakfast. This is my favourite way to prepare it, but once you've made it a few times, you can get creative and add what you like to make it your own.\nIngredients\n(Makes 4 servings)\n\n285g Greek yoghurt\n240ml almond milk\n2 tbsp honey\n1 tsp vanilla extract\n40g chia seeds\n1 tbsp matcha powder\nChocolate shaving, for topping\n\nMethod\n\nIn a medium bowl, mix the yoghurt, almond milk, vanilla, honey, chia seeds, and matcha powder together until well combined.\nPour the mixture into an airtight container and refrigerate, covered for 4 hours.\nSpoon the pudding into a serving dish and top with chocolate shavings and a dusting of matcha powder.\n\nMatcha and protein crepes\n\nThese stunning green pancakes are a real crowd pleaser and work well with most fillings, sweet or savoury.\nIngredients \n\n140g rice flour\n2 eggs\n200g protein powder (any flavour will do, but it works best with vanilla or banana)\n80ml water\npinch of salt\n1 tsp almond extract\n2 tbsp butter\n2 tsp matcha powder\n\nMethod\n\nAdd all the ingredients into a blender and blitz on high for 15-20 seconds\nThen pour a ladle-full onto a hot pan, swirl it around as best as you can and cook for about 2 minutes.\nFlip and cook for another 30 seconds or so and slide off the pan.\nRepeat until all the batter has been used up.\n\nRecipe created by Shashi at Savory Spin.\nMatcha mug cake\n\nThis mug cake is the quickest way to get a tasty matcha treat without having to spend ages mixing the batter and then waiting for it to cook in the oven.\nIngredients \n\n4 tbsp (30g) plain flour\n1 tsp high-quality matcha powder\n1\/4 tsp baking powder\n1 tbsp (12.5g) granulated white sugar\n3 tbsp (45ml) nonfat milk\n1\/2 tbsp (7.5ml) vegetable oil\n\nMethod\n\nIn a microwave-safe mug, add flour, matcha powder, baking powder and sugar.\nWhisk until evenly blended and no lumps remain. You want to make sure to break apart any matcha or flour lumps before adding the liquid.\nAdd in milk and oil. Mix with a whisk until the batter is smooth and uniform in colour.\nCook in the microwave at full power for about 1 minute. Let the cake cool for a few minutes before eating.\n\nRecipe by Kirbie from KirbieCravings.\nMatcha and white chocolate cookies\n\nThese buttery cookies are the perfect vehicle for matcha. The savoury green tea taste blends beautifully with the chocolate creating something unique and dangerously moreish.\nIngredients\n\n240g plain flour\n3 tsp matcha green tea powder\n170g unsalted butter (softened)\n130g sugar\npinch sea salt\n2 large egg yolks\n50g white chocolate chips\n\nMethod\n\nSift the plain flour and matcha powder into a large bowl. Set to one side.\nIn a stand mixer, mix the unsalted butter until smooth and creamy.\nAdd a pinch of salt to the mixer and blend.\nAdd the powdered sugar and blend until soft and light. Scrape down the bowl as needed.\nAdd 2 large egg yolks and mix well until combined.\nGradually add the flour and matcha mixture and mix until well incorporated.\nAdd the white chocolate chips and mix them all together.\nCut the dough in half and shape it into two cylinders, about 1½ inch (4cm) diameter, 7" (18cm) long.\nWrap the logs in plastic wrap and chill in the refrigerator until firm, at least 2 hours.\nPreheat the oven to 175°C.\nLine the baking sheet with parchment paper or silicone baking liner.\nRemove the dough from the plastic wrap, and with a sharp knife, slice the dough into ⅓ inch (7 mm) thick rounds. If the dough is too hard, wait for 5 minutes or so.\nPlace them on a baking sheet, leaving about 1" (2.5 cm) between rounds.\nBake the cookies for about 15 minutes, or until the edge of the cookies starts to turn golden brown.\nRemove from the oven and let cool on the baking sheet for 5 minutes; then carefully transfer to a cooling rack.\n\nThis recipe was adapted by Just One Cookbook from Okashi Treats.\nMatcha doughnuts\n\nThese glazed chocolate doughnuts are a real crowd pleaser and are ideal for any special occasion. They're baked, so there's no need to struggle to get oil to the correct temperature. Although you'll likely have never seen a matcha doughnut before, this recipe is guaranteed to make them a firm favourite.\nIngredients\n\n90g plain flour\n26g sugar\n½ tsp baking powder\n¼ tsp sea salt\n1 tsp matcha\n1 large egg (beaten)\n80ml whole milk\n28g unsalted butter (melted)\n1 tbsp honey\n\nFor the Chocolate Glaze:\n\n40g chocolate chips\nSprinkles of your choice\n\nMethod\n\nPreheat oven to 220°C. Lightly coat your doughnut pan with cooking spray.\nIn a large mixing bowl, add all the dry ingredients and whisk to combine.\nAdd the beaten egg, milk, melted butter, and honey to the mixing bowl, and whisk until just incorporated. Don't overmix.\nUse a pastry bag fitted with a round nozzle to pipe the batter into the doughnut mould. Fill each mould about ¾ full.\nBake doughnuts for 8 minutes, or until an inserted skewer comes out clean and they spring back when you lightly press your finger into them. Let cool in the pan for a few minutes before transferring to a wire rack.\nTo make the chocolate glaze, melt the chocolate in a double boiler\/Bain Marie. Alternatively, you can microwave chocolate chips. Place the chocolate chips in a microwave-safe bowl. Microwave for 30 seconds, stir and repeat—Microwave the chocolate in 3 (30-second) intervals, stirring between each. When the chocolate is mostly melted and only a few tiny pieces remain, stop microwaving and mix at room temperature; the last few pieces will melt.\nDip the cooled doughnuts into the melted chocolate and top with sprinkles of your choice.\n\nRecipe written by Namiko Chen from Just One Cookbook.\nMatcha sponge cake recipe (vegan and gluten-free)\nThis is an excellent recipe for a tasty matcha sponge. Once you’ve mastered this the only limit is your imagination. Use your favourite vegan frosting to turn it into something genuinely spectacular.Ingredients1\/4 cup coconut oil 1 cup dairy-free milk Juice of 1 lemon8 tablespoons agave or maple syrup 1 teaspoon vanilla extractPinch of salt1 1\/4 cup ground almonds 1 1\/4 cup gluten-free flour (you could try almond flour, buckwheat flour or oat flour)2 heaped teaspoons gluten-free baking powder 1\/4 teaspoon bicarbonate of soda 2 teaspoons matcha powder \nMethod\n\nPreheat oven to 180 ˚C.\nPlace the coconut oil in a bowl and melt in the microwave.\nNow, add the milk, lemon juice, syrup, vanilla, salt and ground almonds.\nSift in the flour, baking powder, bicarbonate of soda and matcha powder and mix.\nSpoon the mixture into two 7inch greased baking tins lined with baking paper. \nBake in the oven for 15 minutes then check the cake is thoroughly cooked by inserting a skewer. If it comes out clean, it is ready to be taken out of the oven.\nOnce out of the oven, remove the cakes from the tins and put them on a wire rack to cool.\nThey can be decorated with vegan buttercream or fruit and jam of your choice.\n\nA versatile ingredient\nNot only does matcha bring a nutritional boost with a plethora of benefits to any recipe, it also produces varying shades of green dye that make pastries, butter, desserts and drinks become the most eye-catching plate on the table.\nLet us know what you think about these recipes and, if you have one of your own and would like it published here, please share it with us and we'll credit you for the contribution.\nJoin us to get updates and special deals monthly:\n\n \n\n
Tom Russell writes extensively about CBD oil and other groundbreaking food supplements. He and his wife share their home with two daughters and a lifetime’s collection of books.