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.
Putting matcha in your food and drink gives it a distinctive green colour, adds a pleasant herbal flavour, and provides a steady caffeine boost.
We'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.
What will you need
Most 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:
A 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.
A 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.
A 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.
How to make matcha tea
Matcha tea is quick and easy but involves steps that are not needed when preparing standard green or black tea.
Ingredients
½ tsp to 2 tsp matcha 50 to 250mls hot water
Use a matcha whisk or small frother if possible.
Method
Add 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.
Gently 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.
Whisk the mixture vigorously until there are no remaining lumps.
You can either drink directly from the bowl or pour it into a mug.
Enjoy your matcha! Remember that the stimulating effect of matcha makes it best suited to be drunk in the morning or early afternoon.
Matcha drink recipes
The colour, flavour and effect of matcha make it the perfect addition to a wide range of beverages.
Chilled matcha coffee
Ingredients
1 tsp matcha 2 tbsp hot water 3 tbsp agave syrup Ice ¼ cup of non-dairy milk (soy or cashew milk have flavours that work well with this recipe) 1 shot of espresso
Method
Using a small sieve, add the matcha to your cup.
Add the hot water and syrup then whisk thoroughly until completely smooth.
Add a small handful of ice cubes to the cup.
Pour the non-dairy milk over the ice.
Finally, add the espresso to the cup and enjoy.
Dairy-free matcha latte
This 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.
Ingredients
1 tsp matcha 2 tsp sugar (increase or decrease according to your preference) 3 tbsp warm water 250ml dairy-free milk (soy milk works well but for a really creamy latte try cashew milk)
Method
Carefully sieve the matcha green tea powder into a mug or cup. Then add the sugar.
Add the water and whisk vigorously until the sugar is completely dissolved and the thick liquid is smooth.
Warm the milk in a microwave or small saucepan and pour into the cup.
Whisk it vigorously until it is lightly frothed and a pale green colour.
Enjoy your latte.
Ready-made matcha latte
Matcha 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.
This combination matches the antioxidant-rich matcha with bovine-sourcedcollagen type I and III peptides to help improve energy levels, deepen sleep, regenerate tissue and smooth your skin.
Matcha chocolate
This 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.
Ingredients
1/4 cup cocoa butter 1/3 cup icing sugar 1/2 teaspoon coconut milk powder (or almond milk powder) 1/4 teaspoon matcha green tea powder
Method
Using a bain-marie, gently melt the cocoa butter.
Sieve in the icing sugar, coconut milk powder and matcha.
Stir until the mixture is completely smooth.
Add the mixture to a chocolate mould.
Refrigerate for 4 hours and enjoy!
Matcha food recipes
From 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.
Matcha butter
This super simple butter can be spread on toast or used as a creative way to add matcha to a host of other recipes.
Ingredients
1 stick salted butter
2 tsp matcha
Optional: a drizzle of local honey
Method
Let the butter warm up to room temperature.
Cube the butter and place in a mixing bowl.
Sift matcha a little bit at a time over the butter. Mix or blend well each time you add more powder.
Continue until all of the matcha is incorporated into the butter and there are no clumps.
You can wrap your matcha butter in greaseproof paper and store it in the freezer for future use.
This crunchy matcha granola also uses blueberries to make a sweet and delicious addition to yoghurts or other cereals.
Ingredients
270g rolled oats
300g of mixed almonds, walnuts, flaxseeds and chia seeds
50g brown sugar
2 tbsp melted coconut oil
80ml real maple syrup
2 tsp vanilla extract
1/2 tsp salt
150g dried blueberries
2 1/2 tsp matcha powder
Method
Preheat oven to 120°C
In a large bowl, combine oats, nuts, and brown sugar.
In 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.
Remove 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.
This 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.
Ingredients
650g low fat cottage cheese (close to room temp)
1 tsp vanilla paste
400g stevia
2 tbsp matcha powder
80ml raw coconut butter (melted)
60g metamucil (psyllium fibre to help the fudge hold its shape)
50g reduced-fat unsweetened shredded coconut
Method
Line an 8-inch brownie pan with greaseproof paper.
In a high-speed blender or food processor, add cottage cheese, vanilla paste, sweetener, and matcha powder. Puree until completely smooth.
While blending, pour in the melted coconut butter.
While 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.
Place the shredded coconut in a large bowl.
Slice the fudge into 36 pieces. Coat the fudge squares with the shredded coconut, then place on a large serving plate.
Once all the fudge is coated with the coconut, refrigerate uncovered overnight and serve the next day.
Chia 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.
Ingredients
(Makes 4 servings)
285g Greek yoghurt
240ml almond milk
2 tbsp honey
1 tsp vanilla extract
40g chia seeds
1 tbsp matcha powder
Chocolate shaving, for topping
Method
In a medium bowl, mix the yoghurt, almond milk, vanilla, honey, chia seeds, and matcha powder together until well combined.
Pour the mixture into an airtight container and refrigerate, covered for 4 hours.
Spoon the pudding into a serving dish and top with chocolate shavings and a dusting of matcha powder.
Matcha and protein crepes
These stunning green pancakes are a real crowd pleaser and work well with most fillings, sweet or savoury.
Ingredients
140g rice flour
2 eggs
200g protein powder (any flavour will do, but it works best with vanilla or banana)
80ml water
pinch of salt
1 tsp almond extract
2 tbsp butter
2 tsp matcha powder
Method
Add all the ingredients into a blender and blitz on high for 15-20 seconds
Then pour a ladle-full onto a hot pan, swirl it around as best as you can and cook for about 2 minutes.
Flip and cook for another 30 seconds or so and slide off the pan.
This 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.
Ingredients
4 tbsp (30g) plain flour
1 tsp high-quality matcha powder
1/4 tsp baking powder
1 tbsp (12.5g) granulated white sugar
3 tbsp (45ml) nonfat milk
1/2 tbsp (7.5ml) vegetable oil
Method
In a microwave-safe mug, add flour, matcha powder, baking powder and sugar.
Whisk until evenly blended and no lumps remain. You want to make sure to break apart any matcha or flour lumps before adding the liquid.
Add in milk and oil. Mix with a whisk until the batter is smooth and uniform in colour.
Cook in the microwave at full power for about 1 minute. Let the cake cool for a few minutes before eating.
These buttery cookies are the perfect vehicle for matcha. The savoury green tea taste blends beautifully with the chocolate creating something unique and dangerously moreish.
Ingredients
240g plain flour
3 tsp matcha green tea powder
170g unsalted butter (softened)
130g sugar
pinch sea salt
2 large egg yolks
50g white chocolate chips
Method
Sift the plain flour and matcha powder into a large bowl. Set to one side.
In a stand mixer, mix the unsalted butter until smooth and creamy.
Add a pinch of salt to the mixer and blend.
Add the powdered sugar and blend until soft and light. Scrape down the bowl as needed.
Add 2 large egg yolks and mix well until combined.
Gradually add the flour and matcha mixture and mix until well incorporated.
Add the white chocolate chips and mix them all together.
Cut the dough in half and shape it into two cylinders, about 1½ inch (4cm) diameter, 7" (18cm) long.
Wrap the logs in plastic wrap and chill in the refrigerator until firm, at least 2 hours.
Preheat the oven to 175°C.
Line the baking sheet with parchment paper or silicone baking liner.
Remove 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.
Place them on a baking sheet, leaving about 1" (2.5 cm) between rounds.
Bake the cookies for about 15 minutes, or until the edge of the cookies starts to turn golden brown.
Remove from the oven and let cool on the baking sheet for 5 minutes; then carefully transfer to a cooling rack.
These 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.
Ingredients
90g plain flour
26g sugar
½ tsp baking powder
¼ tsp sea salt
1 tsp matcha
1 large egg (beaten)
80ml whole milk
28g unsalted butter (melted)
1 tbsp honey
For the Chocolate Glaze:
40g chocolate chips
Sprinkles of your choice
Method
Preheat oven to 220°C. Lightly coat your doughnut pan with cooking spray.
In a large mixing bowl, add all the dry ingredients and whisk to combine.
Add the beaten egg, milk, melted butter, and honey to the mixing bowl, and whisk until just incorporated. Don't overmix.
Use a pastry bag fitted with a round nozzle to pipe the batter into the doughnut mould. Fill each mould about ¾ full.
Bake 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.
To 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.
Dip the cooled doughnuts into the melted chocolate and top with sprinkles of your choice.
This 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.
Ingredients
1/4 cup coconut oil 1 cup dairy-free milk Juice of 1 lemon 8 tablespoons agave or maple syrup 1 teaspoon vanilla extract Pinch of salt 1 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
Method
Preheat oven to 180 ˚C.
Place the coconut oil in a bowl and melt in the microwave.
Now, add the milk, lemon juice, syrup, vanilla, salt and ground almonds.
Sift in the flour, baking powder, bicarbonate of soda and matcha powder and mix.
Spoon the mixture into two 7inch greased baking tins lined with baking paper.
Bake 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.
Once out of the oven, remove the cakes from the tins and put them on a wire rack to cool.
They can be decorated with vegan buttercream or fruit and jam of your choice.
A versatile ingredient
Not 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.
Let 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.
Join us to get updates and special deals monthly:
Tom Russell
Author
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.
Matcha tea is quick and easy but involves steps that are not needed when preparing standard green or black tea.
This 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.
This 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.
This 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.
Tom Russell
Author
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.