This one comes to us from Matthew Kadey of Muffin Tin Mania.
With each sip, I know that I am showing my body some love. Because you are consuming the whole ground tea leaf, you are also consuming a massive amount of antioxidant awesomeness.
- 1 1/3 cups water
- 2 teaspoons matcha powder
- Unflavored or vanilla hemp milk
Bring water to just under a boil. Place matcha in bowl and top with about 1/3 cup of the hot water. Whisk until the matcha has dissolved in the water and pour the remaining water into the bowl. Divide among 12 mini muffin cups and freeze until solid.
Unmold matcha cups and place in a zip-top bag for storage in the freezer. If not using silicon and you have trouble unmolding the matcha cups, try dipping the bottom of the muffin tray in warm water, being careful not to thaw the contents.
When ready to serve, Add 4 frozen matcha cups to a blender container along with 1 cup hemp milk and 1 teaspoon honey; blend until smooth. Sprinkle additional matcha on top if desired.
- Replace hemp milk with cow, almond, rice or coconut milk
- Use steamed milk instead of cold milk
- Sweeten with agave instead of honey
Read the whole post here.
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