A Collection of Our Favorite Matcha Recipes


Farfalle Italiane with Matcha Green Tea from Apron and Sneakers
Matcha Pancakes from Une-deux senses

Chewy Matcha Chip Cookies from Une-deux senses
Matcha Green Tea Sea Salt Cookies from CookingTackle

White Chocolate Green Tea Ice Cream by Mary Lou Heiss
Green Tea Cupcakes with Honey Frosting from Baked In

More Recipes:

Matcha Green Tea Macarons from Yummy Workshop
Matcha au Lait Cheesecake from Evan’s Kitchen Ramblings
Matcha Strawberry Shortcake from Foodagraphy by Chelle
Matcha Mochi Cupcakes from Humble Bean
Green Tea Mille-Crêpes from Zen Can Cook
Chocolate Matcha Earl Grey Cake from Use Real Butter
Matcha Pasta: Step-by-Step from Gourmantine’s Blog
Matcha and Vanilla Mini Doughnuts from Bread et Butter
Matcha Tiramisu from Almost Bourdain

Recipe: Matcha Green Tea & Oats



Do you flavor your morning oatmeal with tea? Leave us a comment and tell us what flavors you use. We’re always looking for new ideas!

If you’re a Matcha fan, here’s a great recipe from Pig Pig’s Corner to try.

Matcha Green Tea & Oats
4 tbs Porridge Oats
1 cup Semi-Skimmed Milk
1 tsp (or more) Matcha
Agave Nectar or any other sweetener
Crunchy Granola (optional)

Directions:
1. Heat oats and milk in a pot, cook until the consistency you desire.
2. Stir in Matcha.
3. Add sweetener to taste.
4. Enjoy with some crunchy granola.

Recipe: Chai Cream Cupcakes


photo source: Baking Confessions

Chai lovers, if you have a cupcake craving, you’re in luck! This delightful recipe from Baking Confessions uses the contents of four chai tea bags to create sweet, spicy chai cupcakes topped with cream cheese frosting.

Our recommendation: use Stash Double Spice Chai Black Tea for even more flavor!

Chai Cream Cupcake Recipe

1¾ cups cake flour
1¼ cups all-purpose flour
2 cups granulated sugar
1 tablespoon baking powder
¾ teaspoon salt
4 Chai Spice tea bags
1 cup unsalted butter, room temperature, cut-up
4 large eggs
1 cup whole milk
1½ tablespoons vanilla extract

Heat milk in microwave until hot (about 60-90 seconds). Steep 3 Chai tea bags in milk 10-15 minutes. While tea is steeping, preheat oven to 350 degrees. Cut open remaining tea bag and grind until fine. (I used my electric coffee grinder.) In the bowl of stand mixer fitted with the paddle attachment, sift together, flours, sugar, baking powder, salt, and ground Chai tea; mix to combine. Add butter and mix until coated with flour.

Once tea has steeped, squeeze milk from tea bags and discard bags. In a medium sized bowl, whisk together eggs, tea-steeped milk, and vanilla. Mixing at medium speed, slowly add wet ingredients, pausing to scrap the bowl a couple of times. Beat the batter until ingredients are thoroughly combined, being careful to not over beat.

Line cupcake pans with paper liners. Using a large scoop, fill each liner about two-thirds full. Bake until cake tester comes out clean, 18-22 minutes. Cool on wire racks. Makes about 24 cupcakes.

Cream Cheese Frosting

2-8 ounces packages cream cheese at room temperature
1 stick (8 ounces) unsalted butter at room temperature
2 pounds sifted confectioners’ (powdered) sugar
1 tablespoon vanilla extract

Cinnamon for dusting
Cinnamon sticks for garnish

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and cream cheese until well combined. Reduce mixer speed to low and gradually add confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine.

Once cupcakes have cooled, pipe cupcakes with frosting. Dust lightly with cinnamon and garnish with half of a cinnamon stick if desired.

Source: bakingconfessions.blogspot.com