Tea Drink & Dessert Recipes
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Green Tea Ice Cream Green tea ice cream is a Japanese ice cream flavor. The name matcha comes from a specific type of green tea used in the Japanese tea ceremony. Try the Teapot Zen version of this popular Japanese treat. |
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Matcha Latte |
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Green Tea Smoothie (Matcha) |
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Iced Matcha Matcha is a traditional green Japanese tea used in special ceremonies. The tea is highly regarded for its tremendous health benefits, its ability to provide a wonderful mental lift and its light and refreshing flavor. Make an iced matcha latte to beat the summer heat. |
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Green Tea Yogurt (Matcha) |
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Matcha Shortbread Holiday Cookies With only 5 ingredients, these simple matcha shortbread cookies are a snap to make. |
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Matcha Chocolate Chip Cake Try giving your usual chocolate chip cake an oriental touch by adding Matcha! Great heathly treat for Saint Patricks day... |
Green Tea Ice Cream
17 ounces Vanilla Ice Cream
1 Tbsp Warm Water
1 Tbsp Matcha
Soften ice cream in refrigerator for 20-30 minutes. Do not allow it to melt. Mix the Matcha powder and warm water in a cup and stir well to make a smooth paste. Put half the ice cream into a mixing bowl. Add the Matcha paste and mix thoroughly, and then add the rest of the ice cream. Stop mixing when the ice cream looks marbled or continue until it is a uniform pale green color. Feel free to experiment and add more Matcha for a stronger green tea flavor. Put the bowl of ice cream in the freezer for one hour.
Serves 4.
Matcha Latte
1/4 Teaspoon Matcha
6 oz Milk or 6 oz Vanilla Soy Milk
Honey or Sugar to Taste
Use 2 ounces of warmed milk to mix the Matcha into a paste. Put the paste into your cup then add the sweetener and the rest of the warmed milk and mix well. Microwave version: Add all the ingredients to your cup and carefully microwave it watching that it doesn't boil. Mix well. Using a Chasen will create a frothy drink.
Green Tea Smoothie
1/2 Teaspoon Matcha
2 oz Hot Water
3 Teaspoon Sugar
4 oz Milk
8 Ice Cubes
In a bowl, mix Matcha with hot water until dissolved. Stir in sugar and milk. Pour mixture into blender, add ice cubes and blend until smooth.
Makes one serving.
Iced Matcha
1/2 Teaspoon Matcha
2 oz Hot Water
3 Teaspoon Sugar
4 oz Milk
8 Ice Cubes
Pour the mixture over the ice cubes and serve.
Makes one serving.
Green Tea Yogurt
1 Tsp Matcha
16 oz Plain Yogurt
2 Tbsp Honey (Or to taste)
Mix green tea into yogurt, then add honey and mix well. Let stand two minutes before serving.
Matcha Shortbread Cookies
1 lb Unsalted Butter Room Temperature
1 Cup Confectioner's Sugar
1 Tsp Salt
2 Tbsp Matcha
4 Cups All-Purpose Flour
Heat oven to 300F.
Cream butter in a bowl with electric mixer using the paddle attachment. Add confectioner's sugar and salt. Sift the tea and flour together and add to the butter mixture. Mix until just incorporated. Roll dough out to 1/3-inch thick between 2 pieces of plastic wrap. Transfer to a baking sheet and chill until firm, at least 30 minutes.
Remove top piece of plastic and cut into desired shapes using Japanese vegetable cutters. Re-roll excess dough as necessary. Transfer to a parchment-lined baking sheet. Place on top of another baking sheet to prevent over baking. Bake for 16 minutes; rotate pan and bake for another 16 minutes, or until they feel firm when scratched with a fingernail. Take care not to let the edges brown; Matcha shortbread cookies should maintain their green color. Cool then serve with green tea ice cream.
Makes 9 dozen small cookies.
Matcha Chocolate Chip Cake
4 Eggs
1 3/4 Cup Flour
1 1/2 Cup Sugar
3/4 Cup Butter Softened
2 Tbsp Matcha
Heat oven to 360F.
Add sugar to softened butter and mix well. In a separate bowl whisk eggs, then mix eggs and butter mixture together. Shift flour and Matcha together, then add it to the egg and butter mixture mixing well. Last, add chocolate chips. Coat the inside of a medium loaf pan with butter then place baking wax paper inside. Pour batter into the pan. Bake for 35 minutes or until toothpick comes out clean.
Matcha Mousse
3/4 Cup Soy Milk
4 Tbsp sugar
1 Tbsp Matcha
2 egg yolks
1/2 cup Fresh Cream
1 Package Plain Gelatin
1/4 Cup Water
Sprinkle the gelatin in the water and stir to dissolve, set aside. Heat the soy milk in a saucepan over medium-low heat and bring just to boil. Mix the sugar and Matcha together and add to the soy milk, whisk until dissolved then remove from the heat. Whisk the egg yolks in a medium bowl and slowly pour in the soy milk mixture. Next slowly stir in the gelatin mixture. Place the bowl inside another bowl that is filled with ice and keep mixing until it starts to thicken. Remove from the ice and set aside.
Whip the cream in a separate bowl until very soft peaks form; carefully fold this into the Matcha mixture. Pour into cups or ramekins and refrigerate until firm. Serve Plain or top with a little sweetened whipped cream.
Serves 4 to 6
Green Tea Layer Cake
Cake Ingredients:
1 Cup All-Purpose Flour
1 Cup Cake Flour
1 Tsp Baking Soda
1 Tsp Salt
3 Eggs
4 Tsp Matcha
1 1/4 Cups White Sugar
1 Cup Vegetable Oil
1 Cup Plain Yogurt
1 1/2 Tsp Vanilla Extract
Ingredients (Green Tea Frosting):
1 1/4 Cups Confectioner's Sugar
2 Tsp Matcha
2 Tbsp Butter, Softened
1 (3 ounce) Package Cream Cheese, Softened
1/2 Tsp Vanilla Extract
1 1/2 Tsp Milk
Preheat oven to 350F.
Grease and flour 2 - 9 inch round pans. Sift together the all-purpose flour, cake flour, baking soda, salt, and 4 tsp. of Matcha; set aside. In a large bowl, beat together sugar, oil, and eggs until smooth. Stir in 1 1/2 Teaspoons vanilla. Beat the yogurt into the flour mixture just until incorporated. Pour batter into prepared pans. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool on wire rack for 30 minutes before removing from pans.
Green Tea Frosting - Sift together confectioner's sugar and Matcha. In a medium bowl, combine tea mixture with butter, cream cheese, vanilla and milk. Beat with an electric mixer until smooth.
To assemble the cakes - When the cakes are completely cooled, put one layer on a flat serving plate. Spread a thin layer of frosting over it. Place the other layer of cake on top, and spread frosting to cover the top and sides of cake. Dust with Matcha if desired. Serve cold or at room temperature.
Makes one two-layer 9 inch rounds or one sheet.
Matcha Fresh Chocolate
3 Tablespoons Matcha
50cc (1/4 cup) Hot Milk
100cc (1/2 cup) Heavy Cream
200g (7 oz) White or Sweet Chocolate
First sift Matcha with a tea strainer, put into a bowl, gradually add 50cc (1/4 cup) hot milk and mix well. Set aside.
Shave and cut chocolate into tiny pieces and set aside. It is easier to use a food processor to do this. In a small sauce pan, cook heavy cream over moderate heat. Gradually add the chocolate – add a little then stir – add some more and stir again, etc. until it is completely dissolved. (If the chocolate will not dissolve completely, set the small sauce pan of chocolate in a large bowl of hot water to warm the bottom of the pan. Do not use direct heat from the stove!) Add the Matcha and mix well.
Pour into a square mold (4" x 8" or 10cm x 20cm) lined with wax paper. Cool in the refrigerator overnight. Cut with a warmed knife into 1 inch (1.5 to 2cm) pieces. Sprinkle Matcha over the top.
Makes about 50 pieces.
Matcha Roll Cake
Ingredients (Cake):
3 eggs
1/2 Cup Sugar
1/3 Cup All Purpose Flour
3 Teaspoons Matcha
2 Tablespoons Hot Milk
Ingredients (Filling):
5 oz Heavy Cream
1 Teaspoon Matcha
1 Tablespoon Sugar
Preheat the oven to 400F.
Sift flour and Matcha together 2 times. Line the roll pan with wax paper.
In a large bowl, beat the eggs and sugar with an electric mixer until smooth. Cover the bottom of the bowl with hot water until the dough becomes about the same temperature as the human body – approximately 98F (37C). Remove the bowl from the hot water and continue beating for 3 to 5 minutes until small stiff peaks form in the dough. Add the flour and Matcha mixture by lightly sprinkling it into the bowl, then fold it into the dough with a rubber spatula. Add hot milk and fold again with the rubber spatula.
Pour into the roll pan and tap it on the countertop to remove any air bubbles. Bake at 400F (200C) for 10 minutes or until a toothpick inserted near the center of the cake comes out clean. Set the pan on a wire rack to cool. After the cake has completely cooled, remove the wax paper from the cake.
To make the filling: In a large bowl beat heavy cream and sugar with an electric mixer until it is stiff. Then add the Matcha and mix well. Spread the Matcha whipped cream on one side of the roll cake and carefully roll. Wrap the cake in wax paper and chill in the refrigerator for at least 30 minutes.
Matcha Cocoa
1 Tablespoon cocoa
1 Teaspoon Matcha
1 Tablespoon Hot Water
1/3 Cup Plus 5 Teaspoons Milk
1 Tablespoon Sugar (optional)
In a small pan, place Matcha and cocoa, add 1 tablespoon hot water and mix well. Gradually add milk and cook.
Add sugar. Matcha Cocoa is also delicious served over ice.
Matcha Tiramisu
3 Eggs – Separated
7 Tablespoons Sugar
17 1/2 oz Mascarpone Cheese
32 Ladyfingers
3 Teaspoons of Matcha
5 oz Hot Water
Make the Matcha: Sift the Matcha for a more mellow flavor. Place 2 Teaspoons of Matcha into a small bowl. Pour 100cc of hot water into the bowl. Whisk the Matcha. Set aside. In a bowl, whisk together the sugar (leave 1 Tablespoon of sugar for making the meringue) and 3 egg yolks until the mixture is almost white. Use electric mixer to gradually add the mascarpone and continue stirring until the mixture becomes creamy.
In another bowl, make the meringue. Whip 3 of the egg whites and 1 Tablespoon of sugar to stiff peaks. Carefully fold the meringue into the mascarpone mixture. Line the bottom of an 8-by-8-inch pan or glass serving dish. Quickly and lightly dip the ladyfingers into the Matcha. Cover the ladyfingers with one half of the mascarpone mixture, and then repeat the layering process.
Chill at least 3 hours (overnight is preferable). Before serving, sprinkle Matcha over the mascarpone cream through a tea strainer.
Makes 8-10 servings.
Matcha Pudding
2 Eggs
70g Sugar
400cc Milk
2 Tablespoons Matcha
50cc Boiling Water
Preheat the oven to 350F.
Sift the Matcha for a mellower flavor. Add Matcha to 50cc boiling water and whisk. In a small saucepan steam the milk and sugar over moderate heat. Stir the mixture until the sugar dissolves.
In a bowl mix 2 eggs, gradually adding the milk. Add Matcha and mix very well. Pour through a sieve or strainer twice to remove any lumps. Pour into 6 pudding cups or ramekins.
Place cups in a roasting pan. Fill the pan partially with hot water. The water should cover the bottom half of the cups. Be careful not to splash water into the cups! Bake the pudding for 10 minutes at 350F (180C). Reduce the temperature to 320F (160C) and bake for another 20 minutes. Cool and serve.
Makes 6 servings.
Matcha Cookies
160g Butter
1 Egg
100g Sugar
180g All Purpose Flour
20g Matcha
50g Sliced Almonds
Sift or mix the flour and Matcha together until well blended. Using an electric mixer in a large bowl, blend the butter until smooth. Add the sugar and blend until pale and fluffy. Add the eggs gradually and mix well.
Add the Matcha-flour mixture and stir lightly with a rubber spatula, just long enough to make the dough smooth. Gently mix in the sliced almonds. Form into two rolls on waxed paper and chill overnight (or minimum of 6 - 8 hours). Slice thinly 1/4 inch (approx. 5mm thick) and bake on a cookie sheet at 350F (180C) for 12 to 15 minutes. Remove cookies from cookie sheet to cooling rack and let cool.
Makes 8 - 10 Matcha Cookies.
Matcha Affogato
1 Teaspoon of Matcha
100cc boiled water
1 cup vanilla ice cream – use as much as you want!
(Hibiki-an uses 1/2 cup ice cream for 1 person)
Sift the Matcha for a more mellow flavor. Place 1 Teaspoon of Matcha into a small bowl. Pour 100cc of boiled water into the bowl and mix well. Place 1/2 cup of ice cream into a tea cup or dessert cup. Pour the Matcha on top. Serve immediately.
Makes 2 servings.
Matcha Jelly
2 Teaspoons(5g) Gelatin
2 Tablespoons Water
1 Tablespoon Matcha
2 Tablespoons Hot Water
250cc (1cup) Hot Water
2 Tablespoons Sugar
Soak gelatin in cold water. Set aside. Sift Matcha with a tea strainer, put into a bowl, add 2 Tablespoons hot water and then gradually add 1 cup (250cc) more hot water. Add sugar and gelatin to the Matcha and stir to dissolve. Strain through a sieve and pour into 4 glasses. Chill in the refrigerator.
Anko
300g Dry Azuki Beans (Small Red Beans – Sometimes Spelled Adzuki)
200g Sugar
In a bowl, soak the dry Azuki beans with a generous quantity of water overnight. Drain the water with a strainer. Then put the Azuki beans in a pot and fill the pot with water until the water level is 1 1/2 inch (2-3 cm) above the beans, covering them completely. Cook at high heat until it boils. Drain the boiled water with a strainer. Again, put the Azuki beans in a pot and fill the pot with water until the water level is 1 1/2 inch (2-3 cm) above the Azuki beans. Cook at high heat until it boils. Once it starts to boil, cook on low heat until the Azuki beans are fully cooked. This usually takes about 1 hour, but you can try one or mash with your finger to check and see if the beans are soft and finished cooking. Add the sugar and mix gently. Cook on low heat to remove the excess moisture. Put the mixture into a food processor and mix for about 3 minutes. If you prefer smoother Anko, you may extend the mixing time in the food processor.
Matcha Madeleines
100g Butter
2 Eggs
100g Sugar
1 Tablespoon Honey
100g All Purpose Flour
1/2 Teaspoon Baking Powder
1 Tablespoon Matcha
Preheat oven to 325F.
Sift flour, baking powder and Matcha together 2 times. Melt butter in a saucepan or microwave. Grease and lightly flour a Madeleine mold. Can be baked in mini-muffin pans if you don't own the special molds.
In a large bowl, beat the eggs with a whisk until smooth. Add honey, then gradually add the sugar and mix well. Add the flour and Matcha, mix well. Add the warm melted butter gradually and mix well. Pour into the Madeleine molds. Bake at 325F (170C) for 10 to 15 minutes, or until a toothpick inserted near the center of each cake comes out clean. Set the pan on a wire rack to cool.
Matcha Financiers
100g Butter
3 Egg Whites
80g Sugar
1 Tablespoon Honey
50g All Purpose Flour
50g Powdered Almond
1 Tablespoon Matcha
Preheat oven 390F.
Sift flour and Matcha together 2 times. Cook the butter in a small saucepan on medium-low heat until it becomes dark brown, also called 'noisette' or hazelnut brown. Remove from heat and strain though a tea strainer. Let cool to room temperature before use. Preheat the oven to 390F (200C). Grease and lightly flour a Financier mold. * Can be baked in mini-muffin pans if you don't own the special molds.
In a large bowl, beat the egg whites with a whisk until smooth. Add honey, then gradually add the sugar and mix well. Add the flour and Matcha, mix well. Add the browned butter gradually and mix well again. Pour into the Financier molds. Bake at 390F (200C) for 10 minutes, or until a toothpick inserted near the center of the cakes comes out clean. Set the pan on a wire rack to cool.
Hojicha Pudding
2 Eggs
2 Tablespoons of Sugar
2 Tablespoons of Condensed Milk (or 2-3 Tablespoons of sugar will do)
1 3/4 Cups Milk
15g Hojicha
Preheat the oven to 320F.
In a small saucepan steam the milk, remove from the heat and add Hojicha. Cover with a lid for 5 minutes. Add sugar and condensed milk, stir the mixture until the sugar dissolves. Crack 2 eggs in an empty bowl and mix, gradually adding the milk through a tea strainer and mix them. Pour through a sieve or strainer twice to remove any lumps. Pour into 6 pudding cups or ramekins. Place cups in a roasting pan. Fill the pan partially with hot water. The water should cover the bottom half of the cups. Be careful not to splash water into the cups!
Bake the pudding for 20 to 30 minutes at 320F (160C). Put caramel sauce on the top if you like. Chill and serve!
Caramel Sauce - Put 3 Tablespoons of sugar and 2 Tablespoons of water in a saucepan over low heat until the sugar melts and turns brown. Remove from the heat. Add 2 Tablespoons of HOT water. Be careful! The caramel sauce is very hot and splashes easily!
Hojicha Cookies (We recommend using Hojicha Asairi as this is a light roasted tea)
100g Butter
50g Sugar
Pinch of Salt
1 Egg Yolk
100g All Purpose Flour
15g Hojicha
Cut Houjcha into very small pieces (or use food processor for 10 seconds). Mix Hojicha and flour together twice, set aside.
Using electric mixer, blend the butter until smooth. Add the sugar, pinch of salt and blend until pale and fluffy. Add the egg yolk and mix well. Using a rubber spatula, add the flour and Hojicha and stir lightly. Let it cool in the refrigerator for 1 hour.
Form into two rolls on waxed paper and chill overnight in the freezer.
When you're ready to make the cookies, preheat oven to 350F (180C). Cut dough 1/4 inch (5mm) and bake on a cookie sheet for 10 to 15 minutes. Remove cookies from cookie sheet to cooling rack and let it cool.
Makes 50 cookies.
