What are your favorite ways to use matcha? Recipes?
What are your favorite ways to use matcha? I like mixing in 2 scoops of the mandarin matcha I have on hand with half a packet of hot chocolate…chocolate and matcha go great together, and the sugar takes the edge off the bitterness of the tea.
Abso-flippin-lutely the best thread ever. For other ideas check out the “cooking w/ tea” thread. My favorite discovery is that matcha tastes really good over musk melon. I’m sure other melons would be equally delicious! Pineapple?
Which kind of musk melon? Cantaloupe? Honeydew? I like honeydew melons, but am not much of a fan of cantaloupe…
Musk melon is similar to cantaloupe- honeydew is a whole different melon. The “cantaloupe” you see in the stores, if grown in the US, is not actual cantaloupe- it’s musk melon. Musk melon is only grown in Europe. My grandma works at a grocery store and told me;)
From what I understand, musk melon is a group of different melons, including north american and european cantaloupes, and honeydew melons…not sure though…
hmmm… oh well. Doesn’t really matter. I used cantaloupe- I’ll let you try it on honeydew as I don’t like it.
Okay, just checked wikipedia, it says that musk melon is a species of melon, which includes different varieties. The varieties include North Am. cantaloupe (Cucumis melo reticulatus), European cantaloupe (Cucumis melo lymphothelialisis) and Honeydew melon (Cucumis melo var. inodorus).
Okay, I did a little further reading, and I guess by “muskmelon” you mean “European cantaloupe” which is usually marketed as just “cantaloupe” in the United States.
Funny, that’s exactly the opposite as what my grandma was told. Oh well. Whatever you call it, it’s great topped w/ matcha.
P.S. Yes. Pineapple and matcha are an AMAZING combo. Possibly the best non chocolate combo. :)
Or wait, actually, the other way around? North American cantaloupes are called “true muskmelons” and have netted skin, whereas European cantaloupes have warty skin.
I use green tea powder (cheaper than matcha) for:
Green tea milk.
Once I had a chocolate cake with green tea powder icing in All Thing Tea in Toronto and it was very good.
By the way, I would love to review the green tea powder product I use. It’s good and cheap. But I got it from a small Asian grocery which got it from Taiwan. What should I say about the “company name” in the tealog?
Occasionally I will sprinkle some matcha on a dark chocolate truffle before biting into it. Good times.
A chocolate company here in Chicago, Vosges, makes a matcha candy bar. It’s basically just dark chocolate with matcha baked in and sprinkled on top. It is GOOD.
I bake with matcha a lot (shortbread cookies and cupcakes are my favorites so far) and use it in smoothies (frozen banana, matcha, honey, milk/soymilk, maybe some ice)…I also mix up some paste and use it as a face mask from time to time. :p
Oh, and sprinkle some over a scoop of vanilla ice cream, then slowly pour very cold milk/soymilk over it…it freezes the matcha to the ice cream and is so sooo good.
I’ve been meaning to try it w/ fat free chocolate frozen yogurt (Kemps brand). It tastes ??just like a fudgecicle in scoop form. I’m skipping the milk though.
I do that with lemon/yuzu juice. Matcha over vanilla bean coconut ice cream is the best dessert ever.
I will agree with the method Batrachoid- although I prefer chocolate frozen yogurt w/ unsweetened raspberries. I need to get pineapple sorbet to try w/ matcha… I know it tastes good combined with fresh pineapple in a blender.