Matcha is a versatile addition to many popular treats, so to help you get creative, we’ve compiled a few of our favourite matcha recipes from the Chiki Tea Cafe...
Combine matcha, fresh milk, vanilla, honey, xanthan gum and ice for a delicious, healthy treat!
- 200ml fresh milk (cow, soy, almond, coconut – we like cow and soy)
- 1⁄2 tsp vanilla
- 1 – 2 tablespoons honey
- 1⁄4 teaspoon Xanthan Gum (pea size!)
- 5 large ice cubes
- 4 - 6 grams Matcha depending on preference (we use Muse Matcha)
- Whipped cream (optional)
- Add everything to a power blender, and then pulse first to sink the Matcha into the smoothie or it might stick to the lid.
- Blend it long enough to achieve a smooth and thick consistency. If you don’t have Xanthan gum, use 1/8 of an avocado.
- Top with whipped cream if you dare!
Try Muse Everyday Matcha with 15% off discount codes: SMOOTHIEUSD, SMOOTHIEGBP, or SMOOTHIEEUR
Try out these other great matcha green tea recipes too...
One day in the blazing heat of Japan, we were desperate to cool off with a matcha treat... and Popstars were born!
- 400ml can coconut milk
- 400ml sweetened condensed milk
- 300 ml milk
- 200 ml cream
- 1⁄2 teaspoon vanilla
- 20- 30g Muse Everyday Matcha
- Pour all liquids into a large bowl and whisk gently to mix.
- Sift matcha into liquids and whisk to blend all ingredients. Do not use a blender as it will become too frothy and not freeze properly.
- When mixed, pour or ladle into small PLASTIC cups (200cc or 6.5 ounces work great).
- Place on a tray and freeze for 2 hours.
- Remove and add wooden sticks to the centers.
- Place back into the freezer and leave until completely frozen.
To eat, wrap hands around the plastic cup to loosen, then pull from the cup. They will make a POP sound (usually!)
Boost your traditional pancakes with matcha.
- 240g plain flour.
- 160ml milk
- 60ml melted butter
- 50g granulated sugar
- 1 teaspoon vanilla
- 2 eggs, room temperature
- 2 tablespoons Muse Everyday Matcha (16g approx)
- 12g baking powder
- large pinch of sea salt
If you are using your own pancake recipe, simply omit 2 tablespoons of flour for the Matcha.
- Sift the matcha, baking powder and flour together and set aside.
- In a large bowl, whisk eggs, milk, melted butter, vanilla and sugar.
- Add flour mixture and salt to the wet ingredients and stir with a spoon until well mixed but don’t beat the batter. Batter will be a little lumpy.
- Wipe frying pan with an oiled paper towel to coat the pan and heat to medium.
- Drop batter into pan and cook until bubbles appear. Flip over and finish the cooking process.
Stack them up and serve with maple syrup, and a dollop of whip cream dusted with more Muse Matcha!
MATCHA FRENCH TOAST
A new twist on French toast which kids and adults will love. Use stale French baguettes for best results.
- 3 eggs
- 1 cup milk
- 3 tablespoons granulated sugar
- 1/2 teaspoon vanilla
- 1 tablespoon Muse Everyday Matcha, finely sifted
- Create a paste with the sifted matcha and 2 – 3 tablespoons of the milk. Set aside.
- In a large bowl vigorously whisk the eggs, remaining milk, sugar and vanilla. Then work in the matcha paste and whisk to evenly distribute.
- Slice bread at least 2 inches thick in a diagonal fashion – 8 to 10 slices.
- Place bread in green egg mixture for several minutes to fully soak.
- In a buttered pan, cook the drenched bread until golden brown.
Serve with butter and maple syrup, fruit, yogurt, or Matcha Jam.
MATCHA CREAM CHEESE
It's perfect for spreading on toast or bagels!
- 225g cream cheese, room temperature and soft
- 60g sugar
- 15g Muse or Halo Matcha or more depending on taste
- Whip cream cheese in a mixer at slow speed and then increase to maximum speed. Whip until fluffy.
- Add sugar and whip it a bit more until very fluffy.
- Sift matcha into mixture and slowly start mixing, increasing speed until an even color is achieved. Adjust sugar or matcha to get your preferred taste.
The key is the sweet element to balance the matcha with the cheese. You might need to add a lot more sugar if that's more to your liking.
It's perfect for spreading on bagels!
Watch this video to see how to make matcha cream cheese
This rich and smooth jam is more like butter and with only three ingredients, it’s easy to make. The portion is small to allow it to be eaten fresh every time.
- 2 tablespoons coconut oil, solid
- 1 gram fine quality Halo or Muse Matcha, finely sifted
- Stevia to taste
- Put the coconut oil in a small mixing bowl
- Add the sifted matcha, and half a packet of stevia, adding more to preferred taste.
Serve with toast, bagels, muffins, scones, or any other bread. Store it in the fridge but consume quickly.
Watch this video to see a single serving prepared!
Jumbo-sized muffins with coconut butter and chocolate sauce
- 375g plain flour
- 25g baking powder
- pinch of sea salt
- 2 large eggs, beaten
- 200g sugar
- 240ml buttermilk
- 120ml canola oil
- 1 teaspoon vanilla
- handful of chocolate chips ( not too many! )
- 30g Muse Everyday Matcha
- Brown sugar for topping
- Sift flour, baking powder and matcha together TWICE. Set aside
- Whisk eggs, sugar, vanilla, oil, buttermilk and salt
- Gently fold the dry into the wet ingredients a few times to form a light batter
- Add small handful of chocolate chips
- Generously grease jumbo muffin tins or use papers
- Fill with 150g of the batter and top generously with brown sugar
- Bake at 245 C for 3-4 minutes so the muffins rise quickly
- Reduce heat to 180 C and bake for a further 20 minutes
Great served with a scoop of coconut butter and a drizzle of chocolate sauce!
This was the most popular item baked at our Chiki Tea Cafe in Japan. Bags and bags flew out the door! It’s a large batch but stays fresh in ziplock bags. The secret lies in making the Matcha chips fresh each time otherwise the oils in the chocolate and Matcha will degrade if stored for longer than a few days.
How to Make:
In a medium bowl, whisk together:
- 3⁄4 cup (158 grams) Canola oil
- 2/3 cup (170 grams) water
- 1 cup (200 grams) brown sugar
- 3⁄4 cup (300 grams) honey
- 1 tsp (7 grams) salt
- 2 tsp (10 grams) vanilla
- 1⁄2 tsp (1.5 grams) ginger powder
- 2 tsp (5 grams) cinnamon
- 1 tsp (3 grams) nutmeg
In a very large bowl, mix together:
- 9 cups (875 grams) oats
- 3 cups (110 grams) Rice Krispies
- 2 cups (150 grams) coconut
- 1 cup (120 grams) pecans
- 1 cup (120 grams) almonds
- 3⁄4 cup (110 grams) sunflower seeds
- 3⁄4 cup (100 grams) pumpkin seeds
Ingredients for Matcha chips - last step
- 1cup (150g) chocolate chips (or more!)
- Matcha to coat – about 1 or 2 tablespoons (we use Halo Matcha)
- After mixing wet and dry separately, pour wet into dry and toss until evenly coated, using two large spoons.
- Pour mixture onto two generously greased cookie sheets and bake at 160°C or 320°F until very browned, turning every 15 minutes to get edges into the center for even baking.
- Remove and let cool completely. Cooling will make it become crunchy...and not melt the Matcha Chips!
You can mix the base granola with the chips or store separately to add when you serve it. It’s recommended to make the chips before serving so they are fresh. You can adjust the quantities for individual servings by starting with a tiny bit of Matcha and increasing to cover the portion of chips completely. Matcha chips are great on ice cream or yogurt too.
Watch this video to see how the Matcha chips are created!
and don't forget to try our own matcha latté recipes !
The Matchaccino !
- Pre-heat your mug by pouring in boiling water
- After a few seconds, pour away the water and add about 15-20 ml, or a tablespoon of vanilla-flavoured syrup. Substitute a dash of vanilla extract (not essence), and sugar or stevia if preferred.
- If you're using a Nespresso Aeroccino, or some other heating-frother device, add milk and start it the same time as you start whisking the matcha. When the frothing is complete, so will the whisking. If you are steaming milk using an espresso machine steam arm, complete the whisking first, then steam the milk.
- Heated and then dry your preparation bowl (our yuzamashi is perfect for this!), add 3 grams of sifted matcha. Immediately replace the matcha canister lid to avoid oxidation. We use 1.5g each of Muse and Lush. By blending the two, we have found the perfect Matcha balance to stand above the milk and elevate the experience.
- Pour 60ml or 2 ounces of water at about 80°C or 176°F gently into the bowl, trying hard not to splash the matcha.
- Slowly begin to whisk the Matcha for 3 to 5 seconds with your bamboo chosen, and then gradually build up to full speed, going as fast as you can without hitting the bottom or sides of the bowl. Continue whisking until you have a heady froth, or the frother machine turns off.
- Remove the chasen and set it aside, upright on its handle. To avoid damaging the delicate tines, don't tap it on the side of the bowl.
- Briskly pour the whisked matcha straight into the mug so the vanilla syrup and frothy matcha mix well together.
- Add the frothed milk immediately so as to keep the nice frothy consistency. Don't wait too long, or the froth will reduce.
Try getting fancy and craft a heart on top, professional latté style!
ICED MATCHA LATTÉ
Iced Matchaccino !
This modern style is easy to grasp and create.
A cocktail shaker, or something like a mason jar with a tight-sealing lid, is the only tool you'll need.
Because the water is ice cold, the Matcha will be sweet and mellow, free of any bitterness.
- Add 3 grams of sifted Lush or Muse Matcha to the shaker.
- Add 4 large ice cubes and about 250ml, or 8 ounces, of cold water.
- Make sure the lid's on tightly and then shake as vigorously as you can for 15 to 20 seconds so it produces a foam.
- Pour into a pre-chilled tall glass and top-off with extra ice if you like.
Or you can try this alternative technique: Watch our cafe manager Alex shake it up real good!
More recipes coming soon...