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Teaologists finest matcha green tea - 1 tsp.
Vanilla ice cream - 1 scoop
Ice cubes - 5-6
(3 simple steps)
Teaologists Matcha tea is 100% authentic, premium-quality Matcha green tea from Uji, Kyoto, Japan. It is sourced directly from an Award Winning Family Owned Tea Plantation. Excellent taste and quality guaranteed.
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Hey you guys! it’s nice to see you after a long time and we’re more into Matcha now than ever! We’ve been meaning to make Matcha doughnuts for some time. Matcha doughnuts are chock full of nutrition and taste. So what are we waiting for? Let’s get started!
Teaologists Matcha tea is 100% authentic, premium-quality Matcha green tea from Uji, Kyoto, Japan. It is sourced directly from an Award Winning Family Owned Tea Plantation. Excellent taste and quality guaranteed.
Visit our store for more details.
How about a cup of steaming hot matcha before the weekend starts?
Full matcha green tea ice cream or vanilla matcha ice cream?
Matcha Coconut Latte. An awesome drink to get you moving. Super-quick recipe here:
Matcha green tea muffins for you! Find the recipe here:
Awesome Matcha Tiramisu. Easy to make. Super-delicious to taste. Find the recipe here:
What’s the most delicious dessert you can imagine with the colours green and white? For me, it’s always a matcha mille cake. So, I thought to share it with you today. And here it goes:
· 1 cup flour
· 3 cups of warm (not too warm) whole milk or coconut milk
· 3-4 tablespoons of butter
· 3-4 large eggs
· ½ cup of water
· 1-2 tablespoons of culinary grade matcha green tea
· ½ cup of (100g) sugar
· 1 pinch of salt
· 1.5 tablespoons of confectioner’s sugar for sprinkling
· A large mixing bowl
· 2 tablespoons of powdered sugar
· 1 teaspoon of vanilla extract
· 3 tablespoons of butter
· 3 cups of heavy cream
· 1.5 tablespoons of culinary matcha
· 1 tablespoon of cornstarch
· 1 egg
· 2/3 cup of whole milk
· 1 teaspoon of honey
· 4 tablespoons of ice cold water
Begin by sifting all the dry ingredients (flour, matcha, sugar and salt) in the large mixing bowl, make sure that all the ingredients are finely sifted. This is important in order for the batter to be smooth. Now, heat a saucepan and melt the butter and whole milk gently. Pour these into the mixing bowl and whisk with the rest of the ingredients (using a hand blender or a manual whisk) until a smooth consistency is formed. Cover and refrigerate this for 4-8 hours.
Heat a nonstick frying pan or a cast iron skillet at medium-high. Then wipe a thin layer of butter on it with a paper towel. Ladle a small portion of batter into the pan from the centre and swirl the batter around quickly and cover the bottom of the pan evenly. Swirl the batter around the edges of the pan to ensure thickness of the crepe. Let it be there for about 45 seconds and then, gently flip the crepe using an angled spatula. Cook the other side of the crepe for about 30 seconds. Make sure the edges of the crepe don’t break or burn. Once you see a light browning on the crepe, transfer it to a plate. Now, repeat the process until the entire batter is used. Keep the creeps stacked on each other. Put them all in a covered container refrigerate until they have completely cooled.
In the mixing bowl, mix the flour, sugar, vanilla extract, cornstarch and egg. Heat milk in a saucepan in low heat. Bring it to a simmer and then remove from the heat. Now pour what you have mixed in the bowl into the saucepan and heat it on a low heat. Start whisking it until you notice it thickening. Turn off the heat and keep whisking it until there’s a smooth consistency of the mixture (it should be as smooth as pudding). Now the crème is ready. Pour it into a bowl and cover with a plastic wrap. Don’t cover it with anything else, not even a food container lid. Keep it in the fridge for around 10 minutes.
Now, mix the hot water and matcha with sugar and honey. Take the crème out of the refrigerator and add the sweetened matcha. Gently pour the heavy cream and whip it until it rises to a medium peak.
Take a cake plate and lay a crepe on it. Spread a thick layer of the crème on it. Start from the middle and slowly spread it to touch the crepe’s edge. Don’t go beyond that. Repeat the process until all the crepes have been covered with the crème. Then, sprinkle some confectioner’s sugar on top and refrigerate for about an hour. After that, cut into slices and serve chilled!
With every bite, you will feel as if the beautiful flavour of matcha was humming a sweet melody with your taste buds.
Having a party at home? Want to make something yummy yet healthy for all your weight-watcher friends? Well, you cannot go wrong with this awesome recipe. Let’s make the matcha white chocolate fondue, a creamy delight.
Cooking-Grade Matcha Green Tea - 1 Tsp
Chopped White Chocolate - About 226 Grams (8 Oz)
Heavy Cream - ½ Cup Of
For Dipping - Marshmallows, Strawberries, Strawberries, And Pretzel Sticks
Sift the Japanese matcha green tea powder into a saucepan. Then, add 1 tablespoon white cream and whisk the two till all the lumps are gone. Then, whisk the remaining heavy cream in, followed by adding the white chocolate. Heat it over medium to low heat. Keep stirring until you see all the chocolate melting. Just pour it into a fondue pot and you’re done.
We all know that matcha is an energy boosting tea. With this recipe, you can give your friends an “energy-lift”, so to speak. So get ready to have more fun at the party!
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