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.


Green Tea Matcha Crepe Swiss Rolls by Shruti Apraj

1 cup All Purpose flour
1 & 1/3rd cup Milk
2 tbsp Melted Butter
1 cup All Purpose Flour
4 Eggs
2 tbsp Green Tea Matcha Powder
Vanilla Whipped Cream Frosting
3-4 tsp Irish Whiskey (Optional)
Berries as per your choice

1. Combine whisked eggs, flour, milk, butter & green tea matcha powder together to form a smooth liquid batter with no lumps.You can even whisk it through a blender.
2. Take a 5-inch bottom pan and add oil and 1 spoon crepe Batter.
3. Immediately tilt pan until batter covers bottom. Cook until edges start to dry and center is set. Make 6 such crepes.
4. Arrange them over each other so that they overlap half on each other.
5. Apply the frosting mixed with whiskey over the 6 overlapped crepes.
6. Start Rolling from one side to the other side until it forms a firm roll.
7. Freeze for 1 hour and then slice it up.Serve with fresh whipped cream & berries.

ZenMatcha Macaroon Balls – Recipe by NourishMe


2 cups shredded coconut

1 cup almond flour

1/2 cup maple syrup (use until you've reached your desired sweetness and stickiness)

1 tsp vanilla extract

1-2 tbsp ZenMatcha Artisan or Mixing Grade matcha

1/2 cup of chocolate chips (optional)


Combine all the ingredients in a large bowl and mix together, using just enough maple syrup until you've reached your desired sweetness and stickiness. Take the dough and roll into tablespoon size balls and place on a parchment-lined baking sheet.











To bake, either dehydrate for around five and a half to six hours or bake in a 100-degree oven for 20 minutes. The outer side of the macaroon balls will lose their stickiness, but the inside should still be soft. Let them cool and enjoy!





Matcha Brownies 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.


For Brownies:

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 zip lock 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 tarts, 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.

Matcha Truffle Recipes

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.

Matcha Tea Latte Recipes

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!

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.