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Matcha Latte

Ingredients:

  • 1 tsp matcha powder

  • 1/4 cup hot water (not boiling)

  • 3/4 cup milk (dairy or plant-based)

  • Sweetener to taste (optional)

Instructions:

  1. Whisk the matcha powder with hot, but not boiling water until smooth.

  2. Heat and froth the milk.

  3. Pour the milk over the matcha mixture.

  4. Sweeten to taste and enjoy warm.

Matcha Energy Balls      

Ingredients:

  • 1 tbsp matcha powder

  • 1 cup oats

  • 1/2 cup almond butter

  • 1/4 cup honey

  • 1/4 cup shredded coconut

Instructions:

  1. Mix all ingredients in a bowl until well combined.

  2. Form into small balls.

  3. Refrigerate for at least 30 minutes before serving.

Matcha Ice Cream

Ingredients:

  • 2 tsp matcha powder

  • 2 cups heavy cream

  • 1 can (14 oz) condensed milk

  • 1 tsp vanilla extract

Instructions:

  1. Whip the heavy cream until stiff peaks form.

  2. In a separate bowl, mix matcha powder with condensed milk and vanilla extract.

  3. Fold the matcha mixture into the whipped cream.

  4. Pour into a container and freeze until solid.

Matcha Overnight Oats

Ingredients:

  • 1 tsp matcha powder

  • 1/2 cup oats

  • 1 tbsp chia seeds

  • 1 cup almond milk

  • 1 tbsp maple syrup

Instructions:

  1. Combine all ingredients in a jar.

  2. Stir well and refrigerate overnight.

  3. Enjoy cold in the morning.

Matcha Chia Pudding

Ingredients:

  • 1 tsp matcha powder

  • 1/4 cup chia seeds

  • 1 cup coconut milk

  • 1 tbsp honey (optional)

Instructions:

  1. Mix all ingredients in a bowl.

  2. Refrigerate for at least 4 hours or overnight.

  3. Stir before serving.

Matcha Muffins

Ingredients:

  • 1 tbsp matcha powder

  • 2 cups flour

  • 1 tbsp baking powder

  • 1/2 cup sugar

  • 2 eggs

  • 1 cup milk

  • 1/2 cup butter or oil

Instructions:

  1. Preheat oven to 350°F (175°C).

  2. Combine flour, matcha powder, baking powder, and sugar.

  3. In another bowl, whisk eggs, milk, and butter or oil.

  4. Mix wet and dry ingredients until just combined.

  5. Pour batter into muffin tins and bake for 20-25 minutes.

Matcha Cookies

Ingredients:

  • 1 tbsp matcha powder

  • 2 cups flour

  • 1 tsp baking soda

  • 1 cup sugar

  • 1/2 cup butter, softened

  • 1 egg

  • 1 tsp vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C).

  2. Cream butter and sugar until light and fluffy.

  3. Add egg and vanilla extract, and mix well.

  4. Mix in flour, matcha powder, and baking soda.

  5. Drop spoonfuls onto a baking sheet and bake for 10-12 minutes.

Matcha Smoothie

Ingredients:

  • 1 tsp matcha powder

  • 1 banana

  • 1 handful spinach

  • 1 cup almond milk

  • 1 tbsp honey (optional)

Instructions:

  1. Combine all ingredients in a blender.

  2. Blend until smooth.

Korean Matcha Cake

Ingredients

For the Cake:

  • 1 1/2 cups cake flour

  • 2 tbsp matcha powder

  • 1 tsp baking powder

  • 1/4 tsp baking soda

  • 1/4 tsp salt

  • 1/2 cup unsalted butter, softened

  • 1 cup granulated sugar

  • 3 large eggs, room temperature

  • 1 tsp vanilla extract

  • 1/2 cup whole milk, room temperature

  • 1/4 cup sour cream, room temperature

For the Cream Cheese Frosting:

  • 8 oz cream cheese, softened

  • 1/4 cup unsalted butter, softened

  • 2 cups powdered sugar

  • 1 tsp vanilla extract

  • 1 tbsp matcha powder

Instructions

1. Preheat the Oven:

  • Preheat your oven to 350°F (175°C).

  • Grease and flour two 8-inch round cake pans or line them with parchment paper.

2. Prepare the Dry Ingredients:

  • In a medium bowl, sift together the cake flour, matcha powder, baking powder, baking soda, and salt. Set aside.

3. Cream the Butter and Sugar:

  • In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.

4. Add Eggs and Vanilla:

  • Add the eggs one at a time, beating well after each addition.

  • Mix in the vanilla extract.

5. Combine Wet and Dry Ingredients:

  • In a separate bowl, mix together the milk and sour cream until smooth.

  • Gradually add the dry ingredients to the butter mixture, alternating with the milk mixture, beginning and ending with the dry ingredients. Mix until just combined.

6. Bake the Cakes:

  • Divide the batter evenly between the prepared cake pans.

  • Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

  • Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

7. Prepare the Frosting:

  • In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.

  • Gradually add the powdered sugar, one cup at a time, beating well after each addition.

  • Mix in the vanilla extract and matcha powder until fully incorporated.

8. Assemble the Cake

  • Place one cake layer on a serving plate.

  • Spread a generous layer of cream cheese frosting on top.

  • Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.

  • For an extra touch, you can dust a little matcha powder over the top of the cake for decoration.

9. Chill and Serve:

  • Refrigerate the cake for at least 30 minutes to allow the frosting to set before serving.

Matcha Cheesecake

Ingredients:

  • 2 tbsp matcha powder

  • 16 oz cream cheese, softened

  • 1 cup sugar

  • 3 eggs

  • 1 graham cracker crust

  • 1 cup sour cream

Instructions:

  1. Preheat oven to 325°F (163°C).

  2. Beat cream cheese and sugar until smooth.

  3. Add eggs one at a time, mixing well after each addition.

  4. Mix in matcha powder and sour cream.

  5. Pour into graham cracker crust and bake for 45-50 minutes.

  6. Let cool before serving.

©2024 by California Charley Organic Matcha. 
maia@californiacharley.com
Maia Grenell 9374 Villa Bella Ln Orangevale, CA 95662
 

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