5 must-try matcha green tea recipes

Matcha green tea is such a versatile ingredient, which makes a great addition to almost anything! We’ve collated together some of our favourite matcha recipes for you to try at home, from sweet lemonade to indulgent cupcakes, your mouth will certainly be watering by the time you’ve finished reading! Which of these Japanese tea recipes will you be trying at home?

Matcha lemonade

This is the perfect refreshing treat for the summer time, add in some ice-cubes, and you will be in lemonade-heaven. The recipe is very simple, so make sure to try this one at home:

You will need:

A pitcher

1 lemon

3tsp. agave

4 mint leaves

1 tsp. matcha powder

Simply fill the pitcher ¾ with water, add all the ingredients and stir all them all together, add some ice and a slice of fresh lemon or lime and enjoy!

Matcha cupcakes

If you love matcha green tea, then you will LOVE these cupcakes. Choose to go all-out with matcha batter and buttercream frosting, or mix it up by changing the flavour of the frosting to red bean paste, or white chocolate!

You will need:

150ml milk

4 green tea bags

2 ½ tsp. matcha green tea powder

110g unsalted butter

225g sugar

2 eggs

125g self-raising flour

120g plain flour

For the frosting:

115g butter

60ml milk

1tsp. vanilla extract

500g icing sugar

1tsp. green tea powder

Heat the milk gently on the hob until it simmers, add the tea bags and remove from the heat. Leave this to infuse for until the milk is cool. Cream together the sugar and butter until light and fluffy then beat in the eggs, sifted flour and matcha powder, adding milk in stages until all the mixture is combined. Distribute these evenly between 12 cupcake cases and bake for 25 minutes or until golden brown. Ice the cupcakes when cool and enjoy!

Matcha energy balls

On a health kick and in need of a pick me up? These are simply delicious, and easy to make and pack away for whenever you need them!

You will need:

140g ground almonds

100g desiccated coconut

3 tbs. maple syrup

2 tbs. coconut oil

2 tsp. matcha green tea powder

2 scoops of vanilla/chocolate protein powder

Optional extras:

2 tbs. peanut butter for an extra protein kick

These are so simple to make and require no baking skills whatsoever. It’s best to combine all the ingredients together in a food processor until it forms a sticky texture. Roll them out into bite-sized balls and roll in desiccated coconut, pop them in the fridge and leave them to set. These can be stored in the fridge or freezer – if you haven’t already eaten them all!

Matcha pancakes

We all love a pancake, and this matcha alternative is simply divine! You can top them with all your favourite things including fresh fruit, lemon and sugar – or if you’re feeling naughty, bacon and maple syrup!

You will need:

55g melted butter

2 eggs

200ml buttermilk

2.5 tbs. matcha green tea powder

30g sugar

190g flour

3 tsp baking powder

Add the eggs, melted butter, matcha powder and flour together and beat until smooth (add a little bit of buttermilk if necessary), then add in the sugar, baking powder and the buttermilk until you have a smooth, thick consistency. It’s best to leave this for 30 minutes before lightly frying in butter or oil for the fluffiest results! They should only take a minute or two on each side, so you’ll be able to tuck in in no time!

Matcha macarons

Macarons are an indulgent treat that is a definite crowd pleaser, these are a little more difficult to make, however, will certainly be worth your efforts when you bite into the crispy/gooey shell filled with a sweet centre!

You will need:

2 egg whites

75g caster sugar

90g icing sugar

75g ground almonds

10g matcha green tea powder

Green food colouring – optional

For the buttercream:

60g chopped white chocolate

80g soft, unsalted butter

160g icing sugar

1tbs. milk

Sieve the icing sugar, ground almonds and green tea powder into a bowl, and in a separate bowl whisk the egg whites, gradually adding in the caster sugar as if you were making a meringue. Whisk this mixture until it forms strong, glossy peaks (you can test whether it is ready by tipping the bowl over your head, if it falls, it isn’t ready!) Re-sieve the dry mixture into the egg whites and add in the food colouring for an extra pop of colour. Stir this together gently in a figure of 8 until all the ingredients are combined; be wary of over-mixing as this will deflate the mixture. Transfer the mixture to a piping bag and begin piping onto a baking sheet in even circles of around 3-4cm in diameter. At this point, heat the oven to 160 degrees and leave the macarons to form a shell for 15 minutes, and then pop into the oven for 15 minutes. Leave to cool and pipe the buttercream inside, and you are ready to indulge!