• matcha latte
• matcha smoothie
• matcha green tea ice cream
• matcha martini
• matcha tiramisu
• matcha cookies

matcha latte

1g (approx 1/4 teaspoon) matcha
200ml milk
honey or sugar to taste

In a cup or mug use 60ml warmed milk to whisk the matcha into a paste
Add sweetener and the rest of the warmed mik and whisk well

matcha smoothie 

as created by Fifteen Restaurant, London
2g (approx 1/2 teaspoon) matcha
1/2 apple
1/4 stick celery
2 sprigs mint
1/2 banana
1/2 pear

combine all the ingredients in a blender and blend - delicious

matcha green tea ice cream

100ml whole milk
60g cane sugar
3 egg yolks
3 tablespoons matcha powder blended with 2 tablesppons water to form a smooth paste
200ml double cream
1 teaspoon vanilla

Scald milk mixture over low heat, stirring constantly to dissolve the sugar, then remove from the heat. In a small mixing bowl whist the 3 egg yolks lightly. Slowly pour 1/4 of the hot milk into the egg yolks, whisking as you go to temper them, then add the yolk mixture back into the remaining hot milk. Cook, stirring constantly, over low heat until it thickens a bit. Remove from heat and pour back into mixing bowl. Combine the matcha paste, cream and vanilla and add the milk mixture. Whisk to blend and cool, then cover tightly and chill thoroughly. Follow the directions for your own ice cream maker.

matcha martini

1/2 teaspoon matcha powder
2 teaspoons cane sugar (or light agave syrup)
2 tablespoons water
2 shots vodka
seasonal fruit to decorate

Dissolve the matcha and sugar into the 2 tablespoons of water
Pour into a shaker full of ice, add the 2 vodka shots and shake shake shake
If you want to get fancy - rim a martini glass with sugar, pour in the cocktail and decorate with seasonal fruit
if it's too strong, add a little sparkling or soda water.

matcha tiramisu

3 egg yolks
70g castor sugar
8oz marscapone cheese
100ml double cream
1 teaspoon vanilla extract
3 egg whites
2 cups brewed matcha (1/4 teaspoon/cup of water), cooled
savoiardi biscuits (ladyfingers)
powdered matcha for decoration

Beat the egg yolks and sugar in a bowl set over a pan of simmering water. Once the mixture is a pale yellow colour, add the marscapone and beat until smooth. Set to one side. In another bowl, whip the cream and add the vailla extract. Set to one side. In another bowl, beat the egg whites into stiff peaks. Add the marscapone mix into the cream and fold until combined. Add the egg whites and gently fold in.
Dip the ladyfinger biscuits into the brewed matcha and layer them on the bottom of a serving dish. Top with a layer of marscapone mixture. Repeat layering. Refrigerate for a few hours (overnight is best). Dust with powdered matcha before serving.

matcha cookies

200g butter
200g sugar
2 large eggs
1 teaspoon vanilla extract
300g plain flour
2 tablespoons matcha
1 teaspoon baking soda
pinch of salt

Beat butter and sugar until creamy. Beat in eggs and vanilla. Slowly add in blended dry ingredients. Mix well to form a soft dough. Refrigerate for 30 minutes. Roll out and cut with a cookie cutter. Bake at 200° centigrade, Gas mark 6 for about 10 minutes