Master Handa's Juicy Matcha Recipe

Is it tea or juice? Either way, everyone agrees that Master Handa's juicy matcha recipe is delicious! He shared this recipe with attendees at the Matcha Seminar in San Francisco this past month, and now we want to share it with everyone else:

1/2 to 1 teaspoon of DōMatcha
6 ounces of water
6 ounces of juice, preferably a thick all-fruit drink such as Odwalla fruit smoothies

Mix the matcha and water together thoroughly. Pour juice in a separate glass, and add add matcha mix on top to form a lovely two-layered effect. You can also mix the matcha directly into the juice for a refreshing drink any time of day!

Matcha-Nog Recipe and the History of Eggnog

Did you know that Matcha was created by Japanese Buddhist monks in the 12th century, and pre-eggnog, or "possett"* was widely consumed by Christian monks in the 13th century? (*A posset is a hot drink made of milk curdled, such as with ale or wine.)

Try this early American "Egg Nogg" recipe from Eliza Leslie's cookbook Directions for Cookery, published in 1851. Then add 1 teaspoon of DōMatcha Ceremonial or 2nd Harvest matcha: "Beat separately the yolks and whites of six eggs. Stir the yolks into a quart of rich milk, or thin cream, and add half a pound of sugar. Then mix in half a pint of rum or brandy. Flavor it with a grated nutmeg. Lastly, stir in gently the beaten whites of three eggs. It should be mixed in a china bowl."

For a more contemporary Matcha-Nog recipe, heat up 6 oz. of readymade Organic Eggnog available at your local natural food retailer, add a dash of nutmeg, and top it off with 1 tsp. of matcha pre-whisked into a froth. A splash of rum is optional!

Ancient Matcha Recipe

Simply blend ½-1 teaspoon of DōMatcha™ and a small amount of hot water with a spoon to make a smooth paste. Add more water and sweetener as desired.

Using a traditional bamboo whisk:
Put ½-1 teaspoon of DōMatcha™ in a large cup or a drinking bowl and add a small amount of hot water. Whisk in a quick, light zig-zag motion until a layer of green froth appears on the surface. Add more water if desired. DōMatcha™ can be used for ‘thin’ or ‘thick’ Matcha.

The ideal water temperature for DōMatcha™ is 65 - 85 degrees Celsius (150-180 degrees Fahrenheit).

Matcha Green Tea Latte Recipe

For one 12oz to 16oz serving: Blend 1-2 teaspoons of DōMatcha™ and a small amount of liquid with a spoon to make a smooth paste. You can use hot or cold milk as well as vanilla soy, rice or almond milk. Add more liquid and sweeten as desired. Try adding chai spices, vanilla or white chocolate syrups for delicious variations!

Matcha Green Tea Frappe Recipe

For one 12oz to 16oz serving: Mix 1-2 teaspoons of DōMatcha™ with cold milk or vanilla soy/rice/almond milk and some ice cubes in a blender. Add sweetener, fruit or a sprinkle of cinnamon as desired. So easy and so good!

DōMatcha™-tini Recipe

Our signature DōMatcha™ martini – a bitter sweet taste of fire.

1 oz Grey Goose Vodka
1 oz Remy’s Cognac
1 oz Crème de Cacao
¾ tsp DōMatcha™ Ceremonial matcha
ice cubes
powdered chocolate (optional)

"Jade Lemonade" Matcha Recipe

A new twist on a summer favorite: lemonade with a touch of matcha! Tangy lemonade goes perfectly with the sweet, mellow flavors of matcha green tea.

Simply add 1/2 teaspoon of matcha to 8 ounces of lemonade, and mix. This jade green refresher is perfect for those hot summer afternoons. Just sip, and relax!

Tea & Spice Matcha Chai Recipe

Add some spice to your routine with this terrific chai recipe, made with vanilla almond milk and DōMatcha™ green tea (serves two):

16 ounces vanilla almond milk
1-2 cardamom pods
1/8 teaspoon peppercorns
1/4 cinnamon stick
3 whole cloves
1/8 inch slice of fresh ginger
1/4 teaspoon dried fennel seeds
1 bay leaf (optional)
1 teaspoon DōMatcha™

Bring almond milk and spices to a boil. Boil for 5 minutes, then simmer for 10 minutes. Strain into a blender. Let the mixture cool down for a few minutes, then add 1 teaspoon of DōMatcha™ and blend. You can also make a DōMatcha™ Chai Frappe by blending with ice. Mmm-matcha!

Green Tea Sushi Roll

Messy Apron by Shannon

See Full Recipe
http://www.themessyapron.com/2010/05/green-tea-sushi-rolls.html

Pistachio Matcha Roll

Cake:
4 ounces of flour, 4 ounces of sugar, 5 eggs, 1 teaspoon baking powder and round 1 teaspoon DōMatcha

Frosting:
1 ounce sugar, 2 egg yolks, 1 cup milk, 3-4 tablespoons of mixed ground pistachios and a little flour for thickener

Stir egg yolks and sugar together, then add the flour, DōMatcha and baking powder. Stir egg whites in separately. Bake for about 15 minutes at 350 degrees F. For the frosting, boil the milk. Separately, mix 3 tablespoons of pistachio, plus yolks, sugar and flour until it gets foamy. Slowly add mixture to the milk and boil until it thickens. Put frosting on the cooled cake, roll it into a log and sprinkle the rest of pistachios and some powdered sugar on top!

Sea Salt & Matcha Kissed Popcorn

Recipe and photo courtesy of Shannon at The Messy Apron blog (link to:
http://www.themessyapron.com/)

Combine 1 teaspoon of salt and 1 heaping teaspoon of matcha and add to a salt shaker. Place a large heavy pot with a lid over medium-high heat. Add in about 3 to 4 tablespoons of corn or vegetable oil. Add in about 10 popping corn kernels and cover with a lid. When you hear the kernels start to pop, quickly add in about 1 cup of kernels and cover.

Gently shake the pot back and forth until you hear the kernels start to pop.Shake the pot a bit faster and crack the lid every-so-often to allow the steam to escape. Popcorn is ready when you no longer hear the kernels popping.
Transfer popcorn to a large brown paper bag. Shake about 1/4 teaspoon of the matcha and salt over the popcorn, close the bag and gently shake to coat. Repeat process until the desired taste of matcha and salt is achieved. Store popcorn in a 1-gallon sized zipper style plastic bag. This recipe will make about two 1-gallon bags of popcorn.

Green Tea Ice Cream

Recipe and photo courtesy of Shannon at The Messy Apron blog (link to:
http://www.themessyapron.com/)

Click here for the recipe (link to
http://www.themessyapron.com/2009/12/green-tea-ice-cream.html)

Toasted Sesame & Matcha Crispy Rice Treats

Recipe and photo courtesy of Shannon at The Messy Apron blog (link to:
http://www.themessyapron.com/)

2 tablespoons salted butter
1 tablespoon DōMatcha
45 large marshmallows
5 cups crispy rice cereal
½ cup toasted sesame seeds

Melt butter in a large pan over med-low heat, once melted stir in matcha powder. Add in marshmallows and cook and stir until melted. Add in rice cereal and toasted sesame seeds and gently stir cereal until evenly coated with melted marshmallow. Transfer mixture to a 13x9-inch pan that has been lightly sprayed with cooking spray. Gently press mixture into an even layer. Allow to cool to room temp and cut into bars.