Here are some of our favorite Matcha tea recipes that we have collected over the years, inspired by chef’s around the world!
Matcha tea powder is an incredibly versatile ingredient to work with, and mixes well with a wide array of foods and beverages. It lends a refreshing and invigorating taste to most desserts, and imparts additional health benefits to any recipe.
Best Matcha Cocoa Brownies adapted from Alice Medrich's Bittersweet
For Brownie Batter:
10 tablespoons (1 1/4 sticks) unsalted butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 cold large eggs
1/2 cup all-purpose flour
2/3 cup walnut or pecan pieces (optional)
Special equipment: An 8-inch square baking pan
For Matcha Cream Cheese Batter:
1 block (225g) cream cheese, room temperature
3/4 tsp matcha powder
1/4 cup granulated sugar
1/4 tsp lemon zest
1 egg yolk (at room temperature)
Position a rack in the lower third of the oven and preheat the oven to 325∞F. Line the bottom and sides of the baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot.
Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the lined pan.
For Cream Cheese Batter:
Beat cream cheese with granulated sugar until light and creamy.Add in the egg yolk and beat until well mixed. Scoop out about 1/2 cup of cream cheese into a small bowl and stir in matcha powder. Pour the matcha cream cheese mixture into a small ziplock bag. Add the lemon zest into the remaining cream cheese, and pour into another small ziplock bag.
Using a scissor, cut a small hole on the edge of the ziplock bags and pipe out whatever pattern that strike your fancy on top of the brownie dough.
Bake until a toothpick plunged into the center emerges slightly moist with batter, 20 to 25 minutes. Let cool completely on a rack.
Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.
Chocolate note: Any unsweetened natural or Dutch-process cocoa powder works well here. Natural cocoa produces brownies with more flavor complexity and lots of tart, fruity notes. I think it's more exciting. Dutch-process cocoa results in a darker brownie with a mellower, old-fashioned chocolate pudding flavor, pleasantly reminiscent of childhood.
Hint: As with any matcha tea recipe, in general it is recommended to use the ZenMatcha 'Artisan or Mixing grade of matcha for both best results and cost effectiveness.
For more information about check out the ZenMatcha Products pages.
Dark Chocolate Matcha Truffles
6 ounces Valrhona chocolate (56% cacao)
1/3 cup heavy cream (make sure there is no gelatin in the cream!)
3 TBSP of Zen Matcha
Finely chop 4 ounces of the chocolate and put in a bowl.
Bring heavy cream to a boil in a small heavy saucepan. Make sure your pan is small, so you'll lose the least amount of cream to evaporation, and heavy, which will keep the cream from scorching. Add the Zen Matcha and stir until dissolved, the cream will be green.
Pour the cream over the chocolate, mashing any big pieces with a wooden spoon.
Then stir with a whisk in concentric circles (don't beat or you'll incorporate air), starting in the center and working your way to the edge, until the ganache is smooth.
Let stand at room temperature until thick enough to hold a shape (If it is hot this won't work, either place the bowl in the fridge to set or turn the A/C WAY UP!), Shape balls of ganache with 2 tsps and place onto a parchment lined tray. Put tray into the freezer for 15 minutes until they set hard.
Meanwhile, melt 2 more ounces of the same Valrhona and smear some on a gloved hand. Gently rub each chilled truffle to coat lightly with chocolate. The secret to a delicate coating of chocolate is to roll each truffle in a smear of melted chocolate in your hand.
Sprinkle truffles with the powdered Zen Matcha. Then just try and resist eating them.
Makes about 15 truffles
White Chocolate Matcha Truffles
35% Cream 100g
Matcha Green Tea 8g
White Chocolate 175g (Use the best quality chocolate you can afford)
White Chocolate 350g for rolling
Bring the cream to a boil and remove from the heat. Add the tea to the cream and infuse for 5 minutes. Pour the cream over the 175 g of chopped white chocolate and mix in with a whisk until you have a smooth cream. You will now have a smooth, green ganache.
The word ganache refers to the chocolate and cream mixture.
Spread the ganache in a shallow dish and refrigerate (covered in Saran wrap) until it is firm to the touch. Make small scoops of the ganache using a spoon or a melon baller. If you use a melon baller, you will need to dip it in hot water between scoops. Make sure you dry it before you scoop as you don't want water on your truffles.
Once you have made all of your scoops, roll them into nice balls with your hands. I wouldn't make these too big as this is a very rich truffle.
Melt the remaining white chocolate (not too hot). Place a dab of chocolate in the palm of your hand and roll the truffle in it. You want to coat it lightly. Once all of the truffles have been given one coat, you can decide if you want to coat them again. They will crack less if they have two coats, but they will be sweeter.
If you choose, and if you have a lot of Matcha, you can coat your truffles in white chocolate and then roll them in Matcha tea while the chocolate is still wet. This gives you a stronger tea flavor, but it will cost more.
Keep them refrigerated in a Tupperware container for up to two weeks. Bring to room temperature before you eat them. They will have more flavor. Please note that cold chocolate 'sweats' when exposed to air. The humidity in the air will condense on the cold surface of the chocolate and give it a moist sheen. If you leave your chocolate in the airtight container as it comes to room temperature, it will not do this.
As with all chocolate recipes, we use the best quality chocolate that we can afford. If you use Couverture, then you will have to temper your chocolate (only the one used for rolling). Couverture is not a brand, it is a mark of quality. It has much less sugar and no added vegetable fats, such as palm oil. For instructions on tempering, check the internet. If you do not temper, you may have white streaks on your finished product. This does not affect the taste. If you roll the truffles in Matcha tea, you will not have to temper them as no one will be able to see if there are streaks or not.
Hint: For best results, we recommend using either Premium' or Artisan Grade Zen Matcha for Matcha lattes.
Hot Matcha Latte
Blend approx. one teaspoon of ZenMatcha powder (to taste) with hot almond, soy, rice, or regular milk.
Add honey, sugar, or sweetener as desired.
You can sprinkle with cinnamon, nutmeg, cardamom or similar spices.
Add vanilla for a scrumptious touch!
Iced Matcha Latte
Blend 1-2 teaspoons ZenMatcha powder with a small amount of liquid to make a smooth paste, then add cold vanilla soy, almond, rice, or regular milk.
Add sweetener to taste, and serve over ice.
Add a shot of white chocolate syrup for a truly blissful experience!
'White Hot ZenMatcha' latte
Approx. 1 tsp ZenMatcha (to taste)
Hot steamed milk or soy milk
2-3 tablespoons white chocolate syrup or white chocolate powder
Stir well and top with foam
Sprinkle with white chocolate shavings
(can add vanilla and sprinkle with cinnamon)
Sip and feel the bliss!
IMPORTANT MIXING INSTRUCTIONS!
When mixing ZenMatcha drinks,whether you are using a bamboo matcha whisk or a blender, be sure to make a 'paste' with ZenMatcha powder first using a small amount of liquid. Slowly add the remaining liquid and blend beverage until smooth.
Hint: When preparing matcha martinis, for best results use ZenMatcha Shogun, Premium, or Artisan grade matcha. For more information visit our Featured ZMT Products.
Basic Matcha Martini
Dissolve 1 tablespoon of 50/50 matcha/sugar mix into 2 tablespoons of water. Pour into a shaker full of ice, and add 2 shots of vodka. Shake shake shake. Pour into a martini glass - garnish with seasonal fruit if you like.
If it's too strong, top up with a little sparkling water.
Classic Matcha Martini
1 tsp matcha powder
1 oz Gin or Vodka
1/4 oz Dry vermouth
1/4 oz Cointreau
Combine ingredients in a shaker, shake, strain and serve straight up in a martini glass.
1 tsp ZenMatcha powder
1 ounce Godiva White Chocolate liquer
1 ounce vanilla vodka
1/2 tsp cinnamon
Shake well over ice and pour
Garnish with a mint leaf and cinnamon (can substitute cream and clear white chocolate liquer for Godiva liquer)
...Sip and lift off!
Citrus Matcha Martini
1 tsp matcha green tea powder
2 oz Ketel One citrus-infused vodka or other smooth vodka
1/2 oz Grand Marnier or favorite brandy or rum
Step #1 Combine all ingredients in a shaker with ice & shake until chilled.
Step #2 Pour into a martini glass.
Step #3 Garnish with orange zest if you like.
Green Tea Ice Cream Martini
Green tea is known to be packed with health benefits, and green tea ice cream is a refreshing finish to any meal (or right out of the carton while watching a good movie). Charbay, a micro-distillery in Napa, has created Green Tea Vodka and George Senak, a bartender at Meadowood in Napa Valley's St. Helena, is shaking Charbay's Green Tea Vodka into his version of a Green Tea Ice Cream Martini, which is sure to be your cup of tea.
2 1/4 ounces Charbay Green Tea Vodka
1 1/2 ounces half and half
1/2 ounce vanilla-infused simple syrup
To make the syrup, slice a vanilla bean lengthwise and scrape out the seeds. Put the bean and seeds, 1 cup of sugar and 1 cup of water in a small saucepan and bring to a boil over medium-high heat, stirring occasionally to dissolve sugar. Reduce to medium-low heat and let simmer until the mixture has reduced by half and has the consistency of thin syrup. Pour through a fine mesh sieve into a small bowl and let cool.
Pour the ingredients over ice in a cocktail shaker. Shake vigorously, making sure the mixture is well combined and frothy, then pour into a chilled martini glass. To add color, sprinkle some matcha (powdered green tea leaves) on top.
Hint: For best results we recommend using either ZenMatcha Mixing or Artisan Grade matcha when preparing matcha green tea ice cream.
Please check out our Product Pages for more information.
Green Tea Ice Cream
2 egg yolks
2-4 tbsp sugar
200ml heavy cream
1-2 tbsp matcha
2 tbsp hot water
Lightly whisk egg yolks in a pan.
Add water and sugar to the pan and mix well.
Put the pan on low heat and heat the mixture while stirring constantly.
When the mixture has thickened, remove from the heat.
Mix hot water and ZenMatcha green tea powder together.
Add the green tea in the egg mixture and mix well, cooling in ice water.
Add the thoroughly whipped heavy cream to the mixture and mix well.
Freeze the mixture. ( Every 1-2 hours, whisk the mixture. - a few times)
Matcha White Chocolate Ice Cream
Adapted from Kuidaore
Makes about 1 litre
1 cups heavy cream
1 cups milk
1/2 cup granulated sugar
1/8 teaspoon fine salt
4 large egg yolks
8 oz white chocolate, finely chopped
2 tablespoons matcha powder, sifted
Equipment: Ice cream maker + frozen insert, strainer (chinoise)
1. In a medium heavy saucepan, bring the cream, milk, sugar and salt to a simmer over low heat, stirring constantly.
2. While whisking eggs, pour about 1/2 cup of the hot cream mixture in a thin, steady stream in the bowl of eggs. This should temper the eggs. Now pour the tempered eggs in the rest of the saucepan with the hot cream mixture, in a thin, steady stream while whisking the hot cream.
3. Cook over low heat, constantly stirring, just until the mixture is thick enough to coat the back of a wooden spoon, about 5 minutes. Do not let this mixture boil. Pour this mixture through a strainer.
4. Place the chocolate in a microwave safe bowl and heat for 2 1/2 minutes, stirring at 30 second intervals until chocolate is melted. Add the matcha powder to the chocolate and stir vigorously with whisk to mix well. Add this to the strained hot cream and stir to blend. Cool this mixture and refrigerate until chilled.
5. Freeze according to the instructions for your ice cream machine.