Place guava in a saucepan with 1 2/3 cups water, brown sugar and 3 tbsp lemon juice. Simmer for 30 mins. Allow to cool slightly then puree and strain. Let cool completely. Add herbs and tea and blend until smooth. Pour over ice, to serve.
Pour soy milk into a blender. Add matcha; blend until dissolved and the mixture is smooth, about 30 seconds. Add sucralose and blend until combined, about 10 seconds.
Fill a glass with ice and pour in green tea mixture.
Whisk yogurt, honey, matcha powder, and vanilla extract together in a bowl. Stir in coconut milk gently; whisk in chia seeds.
Cover yogurt mixture with plastic wrap and refrigerate until thick, at least 4 hours or overnight.
Place mango chunks in a blender; puree until smooth.
Pour yogurt mixture into 4 serving bowls or glasses; distribute mango puree evenly on top.
Muddle jalapenos into honey syrup, lime juice and matcha tea.
Add mezcal, Clement Coco and orange flower water.
Shake to combine.
Double strain into rocks glass.
Garnish with 2 jalapeno peppers and dried coconut.
Preheat oven to 350 degrees.
Grease a cake mold.
Mix the flour and the green tea powder.
In a separate bowl, blend butter and sugar with your hands until fluffy. Then add the flour + green tea little by little.
Add the eggs.
Blend well until mixture is completely smooth.
Pour dough into mold and bake for about 35 minutes or until edges start to be golden and tip of knife inserted comes out dry.
or jelly (lavender and black tea in particular need to be
nd stir in 2 tablespoons matcha. Add 1/2 cup plum
eat.
Pour water into tea bowl to warm. At this
aking powder thoroughly.
Whisk matcha powder into the hot milk
ablespoon water and 1 tablespoon matcha together in a small bowl
arm cream mixture to the matcha and whisk or stir until
Whisk matcha powder in a bowl to
and 5, adding the matcha powder with the last addition
In a small bowl mix the matcha with warm milk until it's smooth.
Whisk in the mayonnaise and yogurt until smooth; chill in the refrigerator until ready to serve.
Note: Pure Matcha can be purchased at your Japanese grocer, or online.
It is important that the milk is warm in order to dissolve the Matcha powder.
Bring butter to room temperature by letting it sit out for 1 or 2 hours.
Beat butter and cream cheese at medium speed until creamy.
Sift 3 cups of powdered sugar and 1 tablespoon of matcha powder into the butter/cream cheese mixture and beat to combine.
Taste. Add more matcha if desired (some matcha powder is stronger then others) and more powdered sugar if its not thick enough.
alt.
Sift together the tea and flour and add to
ith the crust mix (this recipes makes enough to fill a
Mix 1/2 tsp green tea powder in 2 ounces of hot water in a bowl. Stir with a whisk until completely dissolved.
Stir in 3 teaspoons of sugar or sugar substitute (can adjust to taste).
Add in 4 ounces of milk and stir.
(Optional) Add 1 teaspoon of vanilla syrup, such as Torani or DaVinci brands.
Add ice cubes and blend in a blender until smooth.
Enjoy!
Note: You could also drink this as a Matcha Green Tea Iced Latte by just pouring the mixture over ice instead of blending.
Whisk the yogurt in a bowl until smooth.
Whisk in the sugar, then carefully beat in the matcha packets to make sure they disperse evenly and there are no lumps. The yogurt should be a very pale green now.
If you want to add the food coloring, add a few drops to your liking for presentation to deepen the matcha coloring and whisk well.
Pour the mixture into pop molds, ramekins, etc. and freeze for at least 4-6 hours or overnight.
owl, stir together the flour, matcha, and baking powder.
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