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    Matcha Recipes

    Matcha Swirl Cheesecake

    Matcha Swirl Cheesecake

    Recipe credit to A Cosy Kitchen


    • 1 1/4 cups (about 16 cookies) chocolate cookie crumbs
    • 2 tablespoons white granulated sugar
    • 1/4 teaspoon salt
    • 4 tablespoons unsalted butter, melted and cooled slightly
    • 24 ounces cream cheese, room temperature
    • 4 ounces (European-style, not Greek) yogurt, room temperature, divided
    • 2 tablespoons green Matcha powder
    • 1 1/2 cups white granulated sugar
    • 4 large eggs
    • 1/4 teaspoon pure vanilla extract
    • Pinch of salt
    • 1 ounce (European-Style, not Greek) yogurt
    • 1 tablespoon powdered sugar


    1. Preheat the oven to 350 degrees F. In a small bowl, mix together the cookie crumbs, sugar, salt and melted butter. Add the crust mixture into a nine-inch (10-cup) springform pan and press evenly onto the bottom of the pan until packed tightly. Transfer to the oven to bake for 8-10 minutes (unfortunately since the crumbs are so dark you can’t really tell when they’ve toasted so it’s important to pay attention to the clock). Remove from the oven and cool completely before adding the filling. Wrap the bottom of the spring form pan in a few sheets of foil and set aside. (I hate springform pans and they always leak so this is why we’re wrapping it in foil.)
    2. In a small bowl, whisk together the matcha with 1 ounce of yogurt until very smooth—be sure to really get in there to whisk out the lumps of matcha. To the bowl of a stand-up mixer, using a paddle attachment, add the cream cheese and beat until smooth and fluffy, about 2 minutes. Next, add in the matcha yogurt mixture, reserved 3 ounces yogurt and sugar; beat until combined. With the machine one, add the eggs, one at a time, waiting until each egg is incorporated before adding the next one. Lastly, mix in the pure vanilla extract and salt.
    3. To a small bowl, whisk together the yogurt and powdered sugar until smooth. If it’s thick at all (this will depend on the yogurt you’re using), you may need to add a splash of water. It should be the texture of heavy cream.
    4. Pour the matcha and cream cheese filling into the springform pan and smooth out the top with a spatula. Make sure it reaches the edge of the pan. Make little dollops of sweetened yogurt all over the surface of the cream cheese. Take a skewer or popsicle stick and run it through the dollops creating a marbling effect. Make it as messy or neat as you like. Place the springform pan in a roasting pan, or another pan that’s as big. Transfer to the rack of the oven and fill up the roasting pan with about 2 inches of water. Bake for 45 to 50 minutes, until it looks set, yet it’s still a bit wobbly in the center. Place on a cooling rack for 30 minutes and then place it in the fridge to set for at least 3 hours. (I let it set overnight.) Slice it up and serve.

    Matcha Green Tea Coconut Ice Cream

    Green Tea Coconut Ice Cream

    Recipe credit to Pastry Affair


    • 14 ounces coconut milk
    • 1 cup heavy cream
    • 14 ounces sweetened condensed milk
    • 2 tablespoons matcha powder
    • 1/4 cup granulated sugar
    • 1/4 teaspoon salt
    • Toasted almonds, garnish


    1. In a large blender, combine all ingredients and blend until smooth.
    2. Freeze mixture in ice cream maker, following the manufacturer's instructions. When the ice cream has finished churning, it will be relatively soft.
    3. Store the ice cream in an airtight plastic container in the freezer.
    4. Allow to freeze for at least 2-3 hours before serving. Top with toasted almonds, if desired.

    Gluten-Free Matcha Waffles

    Matcha Waffles


    Recipe credit to Eat Chic Chicago

    • 3 eggs
    • 1 cup raw cashews
    • 1/3 cup unsweetened almond milk
    • 3 Tbsp maple syrup
    • 3 Tbsp coconut oil
    • 1 Tbsp matcha tea
    • 1/4 tsp salt
    • 3/4 tsp baking soda
    • 3 Tbsp coconut flour
    1. Heat waffle iron to medium heat. Spray with nonstick cooking oil. 
    2. In a high-speed blender, combine eggs, cashews, almond milk, maple syrup, coconut oil, and matcha tea powder. Blend until smooth.
    3. Add salt, baking soda and coconut flour and blend again until all ingredients are incorporated.
    4. Spoon 1-2 Tbsp batter into waffle iron and cook for about 1-2 minutes (may be a little more depending on the heat of your waffle iron).
    5. Lift the lid, remove the waffle from the iron, and set aside. Repeat with remaining batter.

    White Chocolate Matcha Green Tea Cookies

    White Chocolate Matcha Green Tea Cookies

    Recipe credit to Salu Salo Recipes

    • 2 cups all-purpose flour
    • 1 tbsp green tea powder (matcha)
    • ½ tsp baking soda
    • ½ tsp salt
    • 1 cup packed brown sugar
    • ¾ cup unsalted butter, melted
    • ½ cup granulated sugar
    • 1 tbsp vanilla extract
    • 1 egg
    • 1 egg yolk
    • 1 ½ cups roughly chopped white chocolate or white chocolate chips
    1. Preheat oven to 325 degrees F. Grease baking sheets or line with parchment paper.
    2. Sift flour, matcha, baking soda and salt together in a bowl. Beat brown sugar, butter and white sugar together in a large bowl using an electric mixer until blended; beat in vanilla extract, egg and egg yolk until light and creamy.
    3. Mix flour mixture into creamed butter until dough is just blended; fold in white chocolate using a wooden spoon. Drop cookie dough, 1 heaping tablespoon per cookie, onto the prepared baking sheet 2 to 3 inches apart.
    4. Bake 8 to 10 minutes, or until edges are lightly browned. Cool cookies on baking sheet for 3 minutes then transfer to rack to cool completely.

    Perfect Matcha Latte


    1/2 to 1 teaspoon Matcha powder (depending on how strong you want it)

    1/4 cup hot water

    3/4 cup heated plain almond milk or regular milk

    Sugar or honey to taste (about 2-3 teaspoons in order to match Starbucks sweetness)



    1) Heat up the water to just under a boil

    2) Separately, heat up the milk to just under a boil

    3) Whisk Matcha powder with hot water until dissolved (an electric frother works well!)

    4) Stir in the sugar or honey to the Matcha mixture

    5) Froth the milk (again, an electric frother works best!) then add it to Matcha mixture

    6) Optionally sprinkle a dash of Matcha on top for presentation, and enjoy!