Yesterday I posted an article on the benefits of Matcha Green Tea. Really, it was a re-post as the article has been up on the Totalbodysculpture website for a while now. So, i decided it would also be beneficial to those that haven’t seen it, if i posted the second part of the article that’s up there; How it can be used! So, check out these recipes and original ideas about ways that you can use this awesome green superfood!!
Matcha Green Tea Latte
Sift 1 tsp Matcha into a cup
Melt matcha by adding 2 oz hot water and stirring until matcha becomes a smooth paste
Pour 6 oz steamed* milk into your favorite matcha bowl or teacup
Add “melted” matcha tea to the milk
Scoop foamy milk on top
Sprinkle with matcha dust or cocoa powder
Add vanilla, almond or mint flavors, use almond milk or coconut milk for a twist, sweeten with honey, combine steps and froth milk and tea all together
Matcha Green Tea Ice-Cream
2 cups milk
4 egg yolks
2/3 cups sugar
1 Tbsp cornstarch
1/3 tsp salt
4 Tbsp matcha + 2/3 cup hot water
1 cup fresh cream
Heat the milk in a small pan to about 140 degrees F (60 degrees C). Remove from heat and set aside.
Place the egg yolks in a pan and beat lightly. Add the sugar and salt. Mix thoroughly with a whisk.
Gradually pour in the heated milk and stir, making sure that no lumps form. Strain the mixture and pour it back into the pan.
Place the pan over a low flame and cook until the milk thickens, stirring all the time with a wooden ladle. Remove from heat and set aside.
Mix the matcha and hot water and stir briskly until the paste becomes smooth.
In another bowl, whip the cream until semi-stiff, fold the milk, and add the matcha paste.
Pour into a metal or plastic container, and place in the freezer to set. After two hours, take it out and mix thoroughly with a spoon or whisk, then resume freezing. Repeat this process 3 or 4 times to ensure the ice-cream is smooth.
Matcha Tea Cake
To serve 6
3 ounces (3/4 cup) flour
1 tbsp matcha tea (ingredient grade)
4 whole large eggs, at room temperature
½ cup caster sugar
Preheat the oven to 350 degrees F.
Sift the cake flour with the tea three times. Using an oil spray, coat the bottom of a 9-inch round cake pan lightly. Place a round of parchment paper on the bottom of the pan and spray the parchment lightly. Set the pan aside.
Place the eggs and sugar into a heatproof bowl. Place the bowl over a bain marie. Whisking constantly, heat until the eggs and sugar feel warm to the touch (approximately 100-110 degrees F.).
Pour the mixture into the bowl of an electric mixer, fitted with a whisk attachment, and beat until light in color and texture, approximately tripled in volume. Gently fold the dry ingredients into the egg foam without deflating, making sure that there is no undissolved flour lurking at the bottom of the mixing bowl.
Immediately scoop the mixture into the prepared cake pan and bake for approximately 25 minutes, or until the cake tests done when a skewer is inserted into the center. Cool on a rack.
Matcha & Chocolate Truffles
1 Tbsp Honey
2 Tbsp Matcha Powder
2 Tbsp Brown Sugar
350g 85% Dark Chocolate
Bring cream to a simmer in a small saucepan over gentle heat, add the honey and brown sugar, and stir until dissolved, about 2 minutes. Add 1 tablespoon of the matcha, stir until dissolved, and set aside.
Place the chocolate in a large mixing bowl and pour in the cream mixture. Mix thoroughly, and pour into a baking sheet lined with parchment paper. Smooth it out with a rubber spatula. Cool in the refrigerator for about an hour.
Using a spoon, scoop out a heaping teaspoon, and make a ball using the palms of your hands. Repeat until all the chocolate is used, you should wind up with about 50 truffles.
Blend ingredients together in a blender.
These are just some of the things you can do with Matcha. Why not try it out for yourself, making matcha butter, or adding 1-2 tablespoons to our Protein Banana Bread or Carrot Cake recipes in the Recipes section of the TBS Website! If you do, drop us a line and post your recipes/pictures on the TBS Facebook page!