tè matcha tè matcha ricette

Tasty colourful matcha tea recipes to try immediately!

We’ve already talked about the properties of matcha tea and today we would like to propose a number of easy but very tasty and satisfying recipes that we’ve found on the web.

Have fun and #stayfoodness!

  • 200 ml of fresh full milk
  • 200 ml of fresh whipping cream
  • 150 g of caster sugar
  • 4 tablespoons of matcha tea powder

Mix the caster sugar and matcha tea in a bowl and pour in the fresh milk, stirring until a well-amalgamated mix, without lumps, is obtained.

Whip the cream and then add it to the mix of milk, sugar and matcha tea, making sure not to separate it.
Pour everything into a container, put it in the freezer and after about half an hour, stir the mix again to avoid the formation of lumps; leave in the freezer for about 3/4 of an hour and then serve.

  • 120 g of dates without stones
  • 120 g of almonds
  • 50 g of unsweetened cocoa powder
  • 1 tablespoon of matcha tea powder (+ a few grams to sprinkle)
  • 1 tablespoon of almond milk

Blend together the dates and the almonds to form a sticky mix.
Add the cocoa powder, the matcha tea powder and the almond milk and blend everything again until a uniform and sticky mix has been formed, after which create 10 balls and sprinkle with the other matcha tea powder.
The energy balls can last for 2 weeks in the fridge, and for longer if kept in the freezer.

Source: Health Maven

  • 150 g of 00 flour
  • 10 g of matcha tea
  • 50 g of cane sugar
  • 1 egg
  • 200 ml of milk
  • 20 g of butter
  • ½ a packet of yeast
  • chocolate drops
  • raspberries for garnishing
  • maple syrup/honey for garnishing

Sieve the flour, the matcha tea and the yeast into a bowl, and add the sugar. Beat the egg in another bowl and mix in the milk and melted butter. Add the liquid part to the solid part and mix together well all the ingredients so as to avoid the formation of lumps. Add a good handful of chocolate drops and mix.

Heat a reasonably large frying pan on a medium heat, grease it lightly and pour a part of the mix so as to obtain discs well separated one from another. Cook for about a minute per side (when bubbles start to form on the surface this means that it’s time to turn over the pancake) and as soon as they are golden on both sides, remove them from the pan and pile them on a plate (in this way they will stay warm).

Serve them, adding fresh raspberries and maple syrup or, if you prefer, honey.

Source: Blue Bird Kitchen