Wednesday, July 2

Matcha Matcha Matcha

I've been boring anyone who will listen with tales of my new found matcha obsession. For those that don't know what it is, matcha is finely ground, premium grade, green tea leaves, so it comes in powdered form and it's a beautiful shade of green. I've bought it in both tins and sachets, and once opened it's best stored in the fridge.

You can find all sorts of information on the internet about it's amazing super powers, and you may want to do some research before you dish out for some, because it's not cheap, but boy, is it tasty!

Speaking of tastes, we have five of them - sweet, sour, bitter, salty and umami. Umami is a Japanese word that translates as 'pleasant savoury taste', and matcha is umami. It has a subtle earthy flavour, but don't let that put you off - it's sooooo good!

Traditionally, you would drink matcha mixed with a small amount of boiled water, like a shot of espresso. But I wanted to share a couple of my less traditional 'recipes' with you, as I've had so many people asking me about it.

Iced Coconut Matcha Milkshake

This is my favourite.  I've been averaging three of these a day lately - when I like something, I REALLY like it.

1/2 - 1 tsp matcha powder
2 tsps pure maple syrup
150 mls coconut water (do your research and don't buy one with any ingredients other than pure coconut water)
150 mls milk / almond milk / soy milk / whatever milk you fancy

I have a tea whisk, so I add my matcha powder to a small bowl first and whisk it up with about a tablespoon of water.  Transfer to a tall glass, add all your other ingredients and stir well.

Hot Matcha Latte

1/4 - 1/2 tsp matcha powder
1 tsp pure maple syrup
200 mls milk / almond milk / soy milk/ whatever milk you fancy

Whisk the powder with a tablespoon of water in a small bowl, then transfer to a mug. Heat milk - don't boil it, who wants a skin on their latte?!  Not me!  Add hot milk and stir well.

Easy Peasy Green Tea Ice-Cream

I know, you really can't call any of these recipes, and this one is stupidly easy...

I made this a few years ago, after I'd promised Edie some Green Tea Ice-Cream for her birthday dessert.  I bought an ice-cream maker and everything, but didn't realise that the inner bowl of the ice-cream maker had to go into the freezer first, and it wouldn't fit in our stupid little freezer. Don't get me started on that.  So in a panic, I thought I'd give this a try and it tastes exactly the same as the stuff you get in Japanese restaurants.  Result!

1 tub good quality vanilla ice cream (I like the Yeo Valley one in an oval tub)
2 tsp matcha powder (add more to taste)

Leave the ice-cream out of the freezer to soften - about 20 minutes.  You don't want it runny, just soft enough to mix.  Transfer the ice-cream into a large mixing bowl, add the matcha powder, and  mix with a metal spoon until the colour is consistent.  You might want to use more or less matcha powder, so taste as you go.  Once you're happy with the flavour, pop it back into it's container and into the freezer to firm up again.  Et VoilĂ !

You'll notice that you seem to end up with much less ice-cream when you put it back into the tub. Two reasons for this.  One is that you've probably eaten half of it because it's so delicious, and the other is that they tend to whip lots of air into it so it looks like you're getting more than you are, and the air dissipates once it softens.  The cheats.

So that's it for my matcha concoctions for now.  I tried matcha pancakes the other day, but they're not quite there yet, but I'll give you the recipe once I've perfected them.  I can also see a Matcha Martini in my future...

Let me know if you try any of these, I'd love to know what you think.  How do you have your matcha?


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