A few days ago, I realised that there are still people that live in a world without matcha green tea.
Ah, I joke, but I was surprised that matcha is still not as widely known as plain old green tea. Matcha is the souped-up little sister of green tea, and I think it’s twice as tasty too.
I was at work and had just received a batch of Mighty Matcha Organic Matcha Tea in the post (I get through matcha like nobody’s business). A few people asked me what matcha tea was, and one friend even gave me a tea bag of green tea infused with matcha, but no-one had ever tried it!
Cue 10 minutes of me making everyone matcha green teas in our office kitchen. To ease everyone in, I added a little soya milk and sugar, and stirred the matcha up with a teaspoon rather than my trusty frother. The verdict: matcha tea is really delicious!
This led me to pondering about all the other ways I could use matcha on my walk home. While I’ve already tried matcha lattes, smoothies, and even in madeleines, I’d never had matcha yoghurt or ice cream, and decided to try making my own. My matcha froyo (frozen yoghurt) is the result!
Matcha green tea comes in a beautifully fine powder, and can be mixed with hot water without the need of a loose tea infuser. I love to add a little plant-based milk and natural sweetener to mine, however it’s great on its own too. It’s made from young bright green tea leaves, with it being quickly steamed to create it’s signature taste.
The real benefit of matcha is that it is so much healthier than your regular tea, green tea, and coffee. The powder contains vitamins a, b, c, e, and k, and is sky high in antioxidants, which are good for keeping your body’s cells young and healthy. You can read more about the benefits of matcha tea in a previous post here.
My matcha froyo is dairy-free and vegan, and is made without an ice cream maker (which would be a fun but impractical luxury in my tiny London kitchen)!
125g coconut yoghurt
2 tsp agave syrup
1 tsp Mighty Matcha Organic Matcha Tea
Sprinkle of bee pollen
- Spoon your coconut yoghurt into a blender, followed by the agave syrup, and matcha tea powder
- Put the lid on and whizz up until the mixture is a delightful light green throughout
- Pour into a small bowl and pop into the freezer
- Stir your mixture every 15 minutes until it’s at the thickness you like – mine took just over an hour
- Serve with a few toppings – I like raspberries and bee pollen, but it’s equally as nice with desiccated coconut
This post was sponsored by Mighty Matcha.