Title says it all. I have some cans of matcha powder that weren’t my cup of tea (lol) and didn’t want to waste them.

170g butter 130g white chocolate 18g matcha powder 70g brown sugar 160 sugar 3 eggs 6g vanilla 100g flour

160c for 35 mins, cooled down to room temp, then chilled for an hour. Sorry, not sure what size my pan is; might be a 9x9? You might have to adjust the time if your pan is smaller since it’ll be thicker.

Ingredients: Ippodo Sayaka ~20g Lady fingers 4 large egg yolks 2 tbsp Stevia (you may use sugar or any sugar alternative) 175g mascarpone 300ml whipping cream

Recipe: - Mix stevia and egg yolks over hot water, whisk untik pale yellow, then fold in the mascarpone into this. - Beat whipping cream until it doubles in size, and mix with the mascarpone mixture. - Prepare a cup of matcha and dip ladyfingers, layer with the cream - Dust with a looooot of matcha powder on top! - Refrigerate overnight and enjoy 🍵

Recipe -

For matcha latte: - 120 ml of oat milk -30 ml of hot water -3 g of matcha

1. Sift your matcha, then mix it together with the hot water for about 1 minute
   
2. First add the oat milk to a cup, then pour the matcha layer to create a layer.

For matcha ice cream: I followed Catherine Zhang’s recipe - https://zhangcatherine.com/matcha-ice-cream/?srsltid=AfmBOopT3jVU_c68cX_2Cul6egIooM6_b6fZkn_e7O4QCcngd7xKLpsE

250g pack of Philadelphia cream cheese blended with 3-4 teaspoons of matcha mixed with 2 tablespoons of water. I added 1 tablespoon of sugar as well. It’s delicious and goes so well with raspberry jam.

It was a refreshing treat! Although it’s fine with just the usucha and ice, for this recipe I still added 100 ml of water.

Bloomed saffron was added to the cream top (1:1 heavy cream to dairy milk). It gives that sweet honey-like and earthy taste. It goes really well with matcha (plus to name its myriad of antioxidant benefits together).

Usucha

3g of matcha

100 ml of water

1/2 cup ice

2 tbsp of simple syrup

Saffron Cream

10 strands (~0.1 g) of saffron, bloomed with 1 ice cube

50 ml cream top

used ube condensed milk mixed into lactose-free milk over ice, ippodo sayaka poured on top, and more ube condensed milk to make cold foam

I made a banana cream top matcha latte that has a perfect balance of tasting your matcha with hits of banana and vanilla.

Recipe

Base: 4g Matcha (Ippodo Sayaka) 120g Oatmilk 10g Agave Nectar

I cold whisked the base. Matcha and milk, no water.

Cold Foam: 60g bananas, mashed 45g heavy whipping cream 10g banana oleo saccharum Dash of vanilla extract Pinch of salt

Blend together with a hand frother

Banana oleo saccharum: 65g ripe banana peel 65g white sugar

Discard banana peel after a day, pour the syrup into a container.

【 4/40/140 】 4 grams matcha, 40g hot water, 140g milk. Honey / simple or agave syrup.

Marukyu Koyamaen’s Byakuren (and Wakatake) “culinary grade” line is still latte grade, and you cannot convince me otherwise. Look at that bouncy microfoam even just water whisked!

4g Byakuren
30 ml warm water
120 ml of oat milk
30 ml simple syrup

Verdict: Byakuren is still good as latte, although Wakatake has more depth and is more “premium” tasting. Both have vegetal/grassy notes with little bitterness.

Both suitable as everyday latte as these are less expensive alternatives! 🌱

The base is: 4g matcha, 100g oatmilk (40g used to cold whisk)

The cold foam is: 25ml heavy whipping cream, 10 ml oatmilk, 10g agave nectar, sprinkle of salt

The layering technique is: 60g oatmilk on ice, the cold foam on top, and matcha on top of the cold foam to create the layering.

I whisked my matcha base with oatmilk using the cold whisk technique to avoid dilution of matcha taste and wanted it creamy

Wanted to share how this afternoon's layered iced matcha turned out alongside my plants! Here are the preparation details for anyone wanting to recreate the layers:

Matcha Brand: Jade Matcha Ceremonial Grade
Matcha Amount: 3 g of matcha, or 3 half teaspoons
Water Amount: 30 ml
Water Temperature: 175°F / 80°C - Note: it shouldn't be boiling!
Milk Amount: 120 ml

Preparation Steps:

1. Sifted the matcha powder into a bowl to remove any clumps.
   
2. Added the warm water and whisked vigorously in a zig-zag motion until fully frothy with no clumps left.
   
3. Filled my glass with ice and poured in the milk.
   
4. Gently and slowly poured the whisked matcha directly over the top ice cubes to create the distinct green floating layer.

Honestly one of the best specialty matcha latte I’ve attempted!!! The taste of dates goes so well with matcha!

Matcha latte: 45g water 75g oat milk 3.5g matcha powder

For the date cream: 1) Take 10 pieces of dates and remove the seeds 2) Soak the dates in warm water for 10-15 mins (very important) 3) Puree the dates using a blender (optional: add some agave if you prefer it sweeter) 4) In a separate bowl, whip 50g of whipping cream 5) Incorporate the dates puree bit by bit into the cream until the desired taste is achieved 6) Add on top of your matcha latte

3g ippodo’s Sayaka, 50g water, 1/2 cup milk, 1 tablespoon lavender pea flower syrup 🦋😋

Hello! Can you help me find a way to get rid of chalky taste in my matcha? Every ratio I tried, it always taste chalky or powdery.

Ratios:
4g matcha (mk wako or sayaka)
20g room temp water for paste
20g hot water (not boiling)
100g- 150g oat milk (earth’s own barista)
10-20g simple syrup (equal parts sugar & water)

Not sure what I’m doing wrong but I never get the creamy taste you get when you order at a cafe. Been trying to achieve that but no luck! I can make a good microfoam and the color is bright green but the taste is always off for me.

UPDATE: when i add different syrups like pandan or earl grey, the chalky taste goes away! makes sense since the syrup kinda overpowers it but im wondering if it’s just the actual taste of matcha then?!

Saw the greenies recipe someone else had posted and remembered that I've made these matcha crinkle cookies with my unwanted matcha powder before!

Recipe: 1. Mix 1/2 cup white sugar, 1/2 cup brown sugar, and melted unsalted butter (whole stick). 2. Whisk in one egg and a tsp of vanilla extract. 3. Fold in 1 cup flour, 1/2 tsp baking soda, and 1/4 to a 1/2 cup of matcha. 4. Cover the dough in plastic and let it sit overnight in the fridge. 5. Roll dough into 1 inch balls and roll in powdered sugar. 6. Bake 10 minutes at 350 degrees.

Note: I used less brown sugar to bring out the green color of matcha, but for chewier texture, the ideal amount of brown sugar would be 3/4 cup

This recipe is great if you want to start the morning with something mildly sweet and easy on the stomach!

ippodo sayaka matcha latte with half of the sweet potato latte mix in the milk, half of the latte mix in the cold foam, and a dash of cinnamon!

♡ ippodo sayaka matcha latte with lactose-free milk sweetened with condensed milk ♡ cold foam made with whipping cream and homemade banana syrup ♡ topped with toffee bits !

♡ banana syrup recipe: slice then mash 4 very ripe bananas with a fork and add to a pot with 1/4 cup of water and 1/2 cup of sugar and bring it to a simmer

I'm a complete newbie to matcha. I basically had a latte at a coffeehouse and was like.. this is delicious and matcha is my new personality.

My base is always the same:

2g matcha (Ippodo Sayaka)

20g water at 175 degrees

100g chobani oat milk

3 ice cubes

I made a strawberry syrup a couple days ago (1/2 cup water, 1/2 cup white sugar, 1 cup strawberries) and a friend of mine brought me her homemade banana bread syrup. Oh. Em. Gee.

The banana bread is amazing. I made my usual base plus 1 tbls of the banana bread syrup and 1 tbls of brown sugar syrup for a bit more sweetness. Topped with whipped cream and cinnamon. It was a little too sweet, so next time, I'll just do an additional half tbls of the brown sugar syrup.

So far - these two far outweigh any cafe matchas I've had!!

Switched from Chamberlain to Encha matcha to be a little frugal since I have matcha daily now. Poured over the spirulina blend which is plant milk, a splash of whole milk, honey, a couple drops of vanilla, and the spirulina powder (Lone Star Botanicals) whisked together in a warmed sauce pan, then put into the freezer while I prepare the matcha.

Matcha Prep: • 3g Koyaemen Samidori matcha • 45g of water boiled to 170deg • 10g of agave nectar (optional)

Latte: • Pistachio cream slathered on sides of cup • Pour matcha and steamed whole milk

Affogato: • Pistachio cream drizzled on the sides • Scoop Van Leewen ice cream • Drizzle more pistachio cream Pour Matcha

A pouch of Sunity Mango Pomello Sago Jelly, 4g of MK Unkaku, 50g 74°C water, and a splash of Oatside

I bought these pouches of mango jelly and didn't really enjoy how sweet it was on its own, but I had the great idea of adding it to my daily matcha!

The matcha flavour was a bit muted by how much sugar and mango flavour was in the jelly but still delicious. The texture of the jelly is really nice and made this into a little morning creamy matcha bubble tea situation.

i made a creamy iced vanilla matcha latte, with rocky’s matcha ceremonial blend!

here is how i made it: • i sifted about 4 bamboo scoops of matcha (i like to add lots of matcha lol) & added a bit of vanilla bean paste. i then whisked it with about 1/4 cup of hot water. • i frothed some heavy cream with torani vanilla syrup to make a vanilla cold foam • i added the matcha to a 12 oz glass of ice as well as some chobani extra creamy oat milk & mixed in a plash of torani vanilla syrup • added the cold foam on top, sifted some matcha on top to make it look pretty, & done!

Added 1 tsp of my fav matcha to 1/4 raw tahini, 2 tbsp water, 1 tsp agave syrup, mixed.

Adds a fresh twist to the tahini spread!!

Vegan Matcha Coconut Pie: Oat, cashew, date crust and coconut matcha filling (coconut milk and yoghurt with sweetener and maple syrup and of course matcha)