Matcha Recipes

We love all things Matcha and we assume you do too.

If you have a delicious recipe that you think we should put on our website for the world to see, Let us know!!

Email us on Info@ShoshinMatcha.com and share the love!

 
 

Matcha Protein Balls

Ingredients:
1 cup almonds
1 cup dates
1/4 cup coconut milk
3 scoops vanilla protein powder (vegan or whey protein)
3 tsp culinary KEI matcha 
100 g dark chocolate 

Directions:

1. Mix all ingredients (except the chocolate) in a food processor.
2. Roll the mixture into small balls.
3. Melt the dark chocolate over a stovetop or using a microwave, be careful not to burn the chocolate.

4. Dip the Matcha balls in the chocolate.

5. Keep in the fridge for up to 7 days.


Shoshin Matcha Signature Cocktail

Ingredients:

45 ml gin
15 ml liquor 43
Juice from half a lime
1 tsp JAKU Matcha

A few mint leaves
Small handful of ice

Directions:

1. Put all ingredients in a shaker.

2. Shake vigorously for 30 secs.

3. Pour into a nice glass.


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Banana Matcha Pancake

Ingredients: 

Pancake:

1egg + 1 egg white

1 tbsp coconut flour

½ tbsp cinnamon

1 very ripe mashed banana

2 tsp KEI Matcha

2 tbsp vanilla extract

coconut oil for cooking

 
 

Topping:

Greek yogurt

blueberries

honey

 

Directions:

1. Add the eggs, coconut flour, cinnamon, vanilla extract, mashed banana and Matcha powder in a mixing bowl. With a wire whisk, mix until combined.

2. Over a low to medium heat, transfer small portions of the batter to a frying pan in (make sure there’s a little coconut oil in the pan).

3. To prepare the chocolate sauce, microwave 2 squares of 85% chocolate for 45 seconds.

4. Serve with yoghurt, pomegranate, strawberries, nuts or whatever toppings you have at home. The strawberry and pomegranate combo is defs our favourite!


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Matcha Mugcake

Ingredients:

1 egg
1 tbsp Vanilla Extract
2 tbsp Coconut Flour
1/2 Scoop vanilla protein powder
40 ml milk
½ tsp Baking Powder
1 tsp Sweetener
1 tsp KEI Matcha

Method:
1. Coat the mug with some non-stick cooking spray.
2. Add and mix all of your ingredients together in it.
3. Microwave your mug for 1min30secs (keep an eye on it).
4. Top it with some POCKY and melted dark chocolate!


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Matcha Choc Chip cookies

Ingredients: 

Dry:
1/2 cup coconut flour
1 cup wholemeal flower
1 tbsp KEI Matcha 
1/2 tsp baking powder 
1/2 salt 
1 cup choc chips (I broke up 70% dark chocolate)

Wet:
3/4 cup soft butter
1/2 cup sweetener or brown sugar 
1 tbsp vanilla essence 
1 egg yolk 
1 egg

Directions:

1. Mix dry ingredients (except choc chips) in a bowl.

2. Combine all wet ingredients in a separate bowl and mix together.

3. Add the mix of dry ingredients to the wet ingredients and mix well.
4. Add 3/4 of the choc chips and gently combine.
5. Roll the mixture into small balls and press into desired cookie size.
6. Place the remaining choc chips however you want to in the cookies!


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Sparkling Matcha:

Ingredients:
40 mls warm water (70)
2 tsp SEI Matcha
1 lime
1 L sparkling water
Ice Cubes
Mint leaves

Directions:
1. Spoon the Matcha into a cup, add the water and whisk until it is a smooth dark green paste to ensure no lumps form.
2. In a glass bottle, add the Matcha mixture, the sparkling water, juice of one lime, ice cubes and the mint.
3. Stir well and serve.


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Matcha & Vanilla Panna Cotta 

Ingredients:

2 ½ sheets gelatine

150ml milk
400ml double cream
60g stevia
1 tbsp vanilla extract

1 tsp KEI Matcha
1 lime


Method:
1. Add the sheets of gelatine to a bowl of cold water and soak for 5 mins.
2. Pour the milk and cream into a saucepan with the sugar, Matcha and vanilla extract and juice of 1 lime.

3. Stir to combine and bring to a simmer, then remove from the heat.

4. Take the gelatine out of the cold water and squeeze out the excess, then add to the milk mixture. Stir until completely dissolved. Tip into four desired moulds (silicone moulds/nice glass/ramekins) and place in the fridge to set for at least a couple of hours.
5. To serve, turn each ramekin/silicone mould upside-down onto a serving plate. If the panna cotta won't drop out, carefully dip the ramekin in a bowl of warm water to loosen it. Serve with a drizzle of strawberry jam and fresh blueberries.