We’re back! It’s Matcha Madness, round 2, the Re-Match (or should I say Re-Matcha! No? Ok that’s fair.) In our last post we learned about our buddy Matcha: the harvesting process, different grades, and the benefits (if you missed this one, check out The Ink Stained Pearl vs Matcha Madness to learn all about this miracle substance.) But now you’re wondering, what do I do next? I have this green powder all over my kitchen and I don’t have a clue what to do with it! Before you start throwing your tea whisk across the room like a Japanese Gordon Ramsey, take a look at some easy recipes to help you get started.
Traditional Tea. The foundation of all things Matcha is learning how to traditionally prepare it as a tea. If you don’t have all the traditional utensils it’s ok to improvise. It may seem complicated, but it’s easier than you think. Check out the steps below:
What You’ll Need
- Matcha Powder (any premium quality will do but personally I like Republic of Tea)
- Bamboo Tea Whisk
- Shallow bowl
- Bamboo Tea Scoop (or a teaspoon)
- Start out by heating water on the stove to just under a boil.
- Once warmed, fill the bowl with hot water and then empty out, to warm the cup.
- Place 1-2 teaspoons of Matcha (depending on your desired strength) into your sifter and sift out the lumps into the bowl.
- Pour heated water over the Matcha powder
- Using your Bamboo whisk, stir until frothy.
It’s that simple, and it’s a great way to add Matcha into your daily routine. But it’s not the only way. Some people find the flavor too strong to drink directly in tea but still want the benefits. If traditional tea isn’t your style, there are other options.
Froth It, Blend It, or Shake It! For this Pearl’s Palate, I don’t prefer drinking Matcha straight. Its strong flavor is a bit intense for me. I like to add some frothed coconut milk to cut the intensity. Matcha Lattes are popping up all over as this trend grows larger so be on the lookout for them at your neighborhood Starbucks, Whole Foods, or any local coffee shops.
Matcha is versatile so don’t hesitate to throw it in your morning protein shake, or blend it into a smoothie. The possibilities are endless! Be aware though that its vibrant green color doesn’t play well with all foods, so if a brown smoothie does not sound appetizing to you, be careful what you mix it with.
Breakfast of Champions. One of my favorite quick breakfast foods is Matcha Chia Seed Pudding. Chia Seeds are loaded with omega-3s and fiber. They are a great source of protein and provide you with sustainable energy throughout the day. Mix that with some miracle Matcha and you can pretty much scale tall buildings. That’s a plus in this Pearl’s book. Double plus, its crazy easy to make ahead of time, so you can hit that snooze button as much as your little heart desires. Here’s the simplest recipe of all time:
Chia Seed Pudding
1 1/2 cups unsweetened coconut milk
1/3 cup chia seeds
1 teaspoon Matcha
1 teaspoon sweetener of your choice (I like Coconut Nectar or Agave)
- Whisk together Coconut Milk and Matcha until smooth in a mason jar or other container with lid.
- Add in Chia seeds and sweetener and shake.
- Leave overnight in fridge and bam! Chia seed pudding is ready to go.
So simple and delicious. It will need a quick stir in the morning. This is another great recipe to experiment with. Add more seeds or milk depending on your desired consistency. Top with any variety of foods to change up the texture. I like to garnish with some fresh fruit and unsweetened coconut flakes for some extra tart and crunch.
If tea, lattes, and breakfast pudding aren’t your thing (my, my, aren’t we difficult) here’s a sweet recipe for you.
Matcha Chocolate Bark
What you’ll need –
5 cups Nestle White Chocolate Morsels
1 cup organic unsweetened Coconut Flakes
1 cup semi-sweet Morsels
1 cup dried cherries
1/3 cup diced almonds
1 tablespoon Matcha
1 tablespoon chia seeds
- Start out by melting your white chocolate morsels in a double boiler. (Alternatively, you can use a microwave for small increments of time, taking out to stir every thirty seconds or so.)
- Mix together coconut, almonds, chia, and cranberries in a separate bowl.
- Once white chocolate is thoroughly melted, add Matcha powder in increments of 1 teaspoon until desired color appears.
- Stir in dry ingredients but make sure to keep some reserve aside.
- Lay mixture flat on parchment paper, set aside.
- Melt your dark chocolate using the same process as the white chocolate and drizzle over the surface.
- Scatter remaining dry mixture on top and let cool for 1 hour in the refrigerator.
- Once solidified, break into bark pieces and serve!
Cook time – 30 min
Cool time – 1 hour
Total Time – 1.5
There you have it folks. You are now officially Matcha Masters. Your mission now is to subtly work this topic into conversation with your friends, coworkers and loved ones until they beg you to stop. Make sure to add in as many tea puns as well, people love tea puns. And don’t worry if all else fails you can always attire yourself in your ironic ascot and bond with the local hipsters over their wheat grass shots.