Author: admin

A nice hot cup of matcha green tea is all very well when the weather is cold, but what about when things heat up? This iced tea recipe combines the earthy flavour of matcha with the sweetness of honey and the freshness of mint, for an unbeatably refreshing cool down perfect for even the hottest of days.

Ingredients:

• 100ml warm water
• 300ml cold water
• 3 tsp matcha powder
• 4 tsp honey
• 2 cups crushed ice
• 1 lime, thinly sliced
• handful of mint leaves

Instructions:

1. Add warm water and matcha powder into a cocktail shaker. Shake well until the mixture is fully combined and there are no lumps.
2. Add the cold water, honey, mint, and crushed ice to the cocktail shaker. Shake well for another 10 seconds.
3. Divide the iced tea equally into two glasses and garnish with lime slices.

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“Iced latte made out of the finest Japanese green tea. Enjoy this drink as a cool and refreshing alternative during the hot summer days.”

Ingredients:

• 1 teaspoon green tea powder (matcha)
• 2 1/2 cups hot water
• 1/2 cup 2% milk
• 4 teaspoons honey

Instructions:

1. Whisk the green tea powder, water, and milk together in a bowl; sweeten with the honey and continue whisking until dissolved into the tea. Chill completely in the refrigerator. Serve poured over ice.

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Ingredients:

• * 18-20 oz cold water with plenty of ice
• * 2tsp kiss me organic matcha green tea powder
• * wedge of fresh lemon, lime or orange
• * a few slice of fresh ginger (optional)

Instructions:

1. Combine all ingredients in a martini shaker or shaker cup, blend and enjoy.

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Ingredients:

• 1/4 pineapple
• 6 sprigs of mint (stems and leaves)
• 1 green apple
• 1 cup (100 g) spinach
• 4 celery stalks
• 1 inch (2.5 cm) piece of ginger
• 1 tsp matcha powder

Instructions:

1. Wash produce well.
2. Remove rind from pineapple.
3. Wrap mint around celery.
4. Juice all ingredients.
5. Stir matcha powder into glass.
6. Enjoy!

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“This gorgeous, delicious, and energizing smoothie is a perfect go-to morning pick-me-up! This drink will give your body the nutrients and energy to stay up and going all day long.”

Ingredients:

• 2 cups fresh spinach
• 2 cups orange juice, divided
• 1 cup frozen peaches
• 1 cup frozen pineapple chunks
• 2 frozen bananas, halved, divided
• 2 teaspoons green tea powder (matcha)
• 1 cup frozen raspberries
• 1 cup frozen strawberries

Instructions:

1. Combine spinach, 1 cup orange juice, peaches, pineapple, 1 halved banana, and green tea powder in a blender; blend until combined. Pour smoothie into a glass.
2. Rinse out the blender.
3. Combine 1 cup orange juice, raspberries, strawberries, and 1 halved banana in the blender; blend until combined. Pour berry smoothie into a separate glass.
4. Combine smoothies by pouring them at the same time from opposite sides of the serving glass.

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A small batch of homemade marshmallows, flavored with matcha tea.

Ingredients:

• 3/4 cup granulated sugar
• 1/3 cup light (clear) corn syrup
• pinch of salt
• 6 tablespoons cool water, divided use
• 1 tablespoon matcha tea
• 1 packet (2 1/2 teaspoons) unflavored gelatin powder
• 3/4 cup powdered sugar

Instructions:

1. Line a 9×5″ loaf pan with parchment paper, and spray cooking spray on top of the parchment paper, heavily.
2. In a medium sauce pan, stir together the granulated sugar, corn syrup, salt, and 3 tablespoons of the water. Turn the heat to high and bring to a boil without stirring. Clip a candy thermometer to the edge of the pan, and boil until it reaches 238-degrees Fahrenheit.
3. Meanwhile, heat about a 1/2 cup of water in a small saucepan or tea kettle. Sprinkle the matcha in the bottom of a shallow bowl, and pour 2 tablespoons of the near-boiling water on top. Whisk vigorously to dissolve the tea. (You don’t need the whole 1/2 cup of the water; it’s just difficult to only boil 2 tablespoons of water!)
4. Meanwhile, add the remaining 3 tablespoons of water to a large bowl and sprinkle the gelatin on top. Let sit for a few minutes without stirring.
5. When the sugar syrup reaches 238, slowly begin to stream it into the gelatin mixture while constantly beating with a hand mixer (not a stand mixer). Do not splash the syrup on the edges of the bowl, or it will harden immediately. Go slow, and take your time.
6. Beat the mixture for a full 8-10 minutes.
7. Beat in the matcha-water mixture until combined.
8. Spread the mixture into the loaf pan.
9. Let the mixture set uncovered for at least 3 hours.
10. When ready to cut, sprinkle the powdered sugar on a work surface. Dump the marshmallows out on the surface, and slice while dipping the knife in powdered sugar between cuts. Roll all of the edges of the marshmallows in the powdered sugar.
11. Store the marshmallows in an air-tight container at room temperature. They will keep for 2-3 days .

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