Historically, the first thing we grab when we need caffeine is a hot cup of coffee. Now, we have a bunch of options, from energy drinks to any combination of espresso, milk, and foam, as well as a green option you may have seen. Matcha is a kind of green tea that is available as a shot, latte, tea, dessert and more.
- Matcha is high in natural antioxidants which help stabilize harmful free radicals and protect cells from damage
- Matcha is also vital to a healthy liver. Drinking green tea helps decrease the risk of liver disease
- Matcha also helps enhance brain function
Recipes:
Mango Iced Matcha Latte (mangoshomekitchen.com)
- Ice
- 1 Mango
- 1 tablespoon Honey
- 3 tablespoon Matcha
- 1 cup and 1 tablespoon Hot Water
- 1 cup Milk of Choice
Puree your mango using an immersion blender, or a knife. Mix with honey and set aside
Add 1 tbsp hot water to matcha and whisk until smooth. Add in 1 cup hot water, mix thoroughly and refrigerate matcha for 5 minutes
Add mango puree to bottom of your 2 glasses, top with ice (filled to the top) and carefully pour over your milk into each glass. Mix matcha again, then pour over top of milk layer. Top with frozen mangos and mint.
Brown Sugar Matcha Latte (cookingwithawallflower.com)
- 1/2 cup Brown Sugar
- 1/4 cup Water
- 1 1/2-2 teaspoons Matcha Powder
- 1 cup Oat Milk
- Crushed Ice
- In a small pot, add brown sugar and water over low heat. Cook and stir for a few minutes until the brown sugar has dissolved and the syrup has thickened. Set aside for now.
- In a glass, whisk together matcha powder and milk until well combined and all the matcha powder has dissolved.
- In a serving glass or mason jar, drizzle brown sugar syrup over the sides of the glass. Add crushed ice to the glass, then pour in the matcha latte.
Matcha Cookies (justonecookbook.com)
- 2 cups All-Purpose Flour
- 2 1/2 tablespoon Matcha Green Tea Powder
- 3/4 cup Unsalted Butter
- 1 pinch Kosher Salt
- 1 cup and 2 teaspoons Confectioners' Sugar
- 2 large Egg Yolks
- 1/4 cup White Chocolate Chips
- Please note that this recipe requires a chilling time of 2 hours.Gather all the ingredients. I highly encourage you to weigh your ingredients using a kitchen scale for this recipe. Click on the “Metric“ button at the top of the recipe to convert the ingredient measurements to metric. If you‘re using a cup measurement, please follow the “fluff and sprinkle“ method: Fluff your flour with a spoon, sprinkle the flour into your measuring cup, and level it off. Otherwise, you may scoop more flour than you need.
- Combine 2 cups all-purpose flour (plain flour) and 2½ Tbsp matcha green tea powder in a large bowl.
- Sift the flour and the matcha powder.
In a stand mixer with a paddle attachment or in a large bowl with a hand mixer, beat ¾ cup unsalted butter until smooth and creamy. Tip: It’s important to soften the butter ahead of time. Leave the butter out on the counter for 1 hour or microwave it in 5-second increments until it‘s softened. Add 1 pinch kosher salt and blend.
Add 130 g confectioners’ sugar (1 cup + 2 tsp) and beat well until soft and light. As you blend, stop the mixer and scrape down the bowl occasionally.
Add 2 large egg yolks and mix well until combined.
Gradually add the flour and matcha mixture and mix until just combined.
Add ¼ cup white chocolate chips and mix until just incorporated.
Divide the dough into 2 equal pieces. Shape each piece into a cylinder about 1½ inches (4 cm) in diameter and 7 inches (18 cm) long.
Wrap the logs in plastic wrap and chill in the refrigerator until firm, at least 2 hours. Tip: You can place the logs on a bed of uncooked rice while chilling. It’ll keep the dough in a nice cylindrical shape so your cookie slices won’t be flat on one side. To Freeze for Later: You can also freeze the unbaked logs of dough, wrapped in plastic wrap, for up to 2 months. To bake, let sit at room temperature for about 10 minutes before cutting and baking. Do not let the dough fully defrost.
Preheat the oven to 350ºF (175ºC). For a convection oven, reduce the cooking temperature by 25ºF (15ºC). Line a baking sheet with parchment paper or a silicone baking liner. Remove the dough from the refrigerator and unwrap the plastic wrap. Use a sharp knife to slice the dough into rounds about ⅓ inch (7 mm) thick. If the dough is too hard to slice, wait 5 minutes or so before slicing. Place the sliced dough on the baking sheet, leaving about 1 inch (2.5 cm) of space between the rounds.
Preheat the oven to 350ºF (175ºC). For a convection oven, reduce the cooking temperature by 25ºF (15ºC). Line a baking sheet with parchment paper or a silicone baking liner. Remove the dough from the refrigerator and unwrap the plastic wrap. Use a sharp knife to slice the dough into rounds about ⅓ inch (7 mm) thick. If the dough is too hard to slice, wait 5 minutes or so before slicing. Place the sliced dough on the baking sheet, leaving about 1 inch (2.5 cm) of space between the rounds.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes; then carefully transfer the cookies to a wire cooling rack and let them cool completely before serving.
