After posting my Bloom Teas Matcha post back in June, Bloom Teas had contacted me about creating a few more recipes for them to post on their Instagram account. I remember reading the email whilst on my train journey thinking whether I’ve been pranked or not! I was stunned that they loved my post and wanted to work with me. Such a great opportunity and I couldn’t say no. Matcha is life (no joke).
Having suggested four recipes to them, they liked the sound of them and were on board. Off I go, making and tasting my own concoctions. It wasn’t all smooth sailing as I was constantly tweaking recipes and getting others to taste it as everyone’s matcha levels are different. I like mine strong but it’s trying to find that balance, hoping it’ll suit everyone. Fingers crossed ey. In the end, I had created the following four recipes:
Matcha milk spread
Matcha Greek yoghurt panna cotta
Chocolate and matcha yoghurt bark
Ginger and Matcha virgin mojito
Below are their Instagram posts. Click on them to see the full recipe! Do let me know if you’ve attempted to make them and also let me know your thoughts.
Matcha Milk Spread
- 500ml Whole Milk
- 250ml Whipping Cream
- 20g Bloom Teas ABSOLUTE Matcha
- 30g Sugar
- Optional: 75g Chopped Nuts
- Pour 125ml of whole milk into a saucepan and heat until body temperature.
- Take it off the heat, sift the matcha powder in and whisk until smooth and lump free. Set aside.
- Add the remaining milk, whipping cream and sugar into a new saucepan and heat on medium low. Mix until the sugar is dissolved.
- Turn the heat down to low and cook it for 10 minutes on a gentle simmer, stirring frequently. Do not allow it to boil.
- Add in the matcha milk mixture and keep it on that low heat until the mixture has reduced to a consistency similar to a cream soup. Stir frequently to prevent the mixture from sticking, over bubbling, curdling and or burning.
- Take it off the heat and leave it to cool. It will continue to thicken whilst it cools.
- Optional step: Mix in the chopped nuts.
- After around 5 minutes of cooling, pour the mixture into sterilised, airtight jars.
- Use straight away or refrigerate once fully cooled. Best consumed within a week.
- Chopped almonds were used in this recipe. Hazelnuts, peanuts or pistachios are other great nuts to use.
- It may take between 15-30 minutes to reduce and thicken, depending on the size of your saucepan and what you consider cream soup consistency to be. Patience is key.
- If it’s too thick before step 6, take it off the heat; stir in additional milk, a small amount at a time until it’s the right consistency then let it cool.
- Serve on toast, pancakes, stir into Greek yoghurt, use it as cake filling, drizzle over desserts if it’s a little bit runnier etc.
- Once refrigerated, bring to room temperature to make it easily spreadable.
Matcha Greek Yoghurt Panna Cotta
- 300ml Almond Milk, or a milk of your choice
- 500g Greek Yoghurt
- 4 Unflavoured gelatine sheets
- 2-3 tablespoons Bloom Teas Absolute Matcha (adjust according to taste)
- 2-3 tablespoons Honey (adjust according to taste)
- Soak the gelatine sheets in 60ml of milk. Set aside for 10 minutes.
- In a saucepan, pour the rest of the milk and bring to a gentle simmer. Add honey, sift the matcha and mix to combine.
- Add the gelatine and the 60ml milk mixture and whisk until the gelatine is dissolved. Remove from heat and leave it to cool for 5 minutes.
- Add Greek yoghurt and mix until combined and smooth.
- Optional step – taste and add more honey if it’s not sweet enough.
- Pour into ramekins or glasses then refrigerate until firm (around 3-4 hours).
- Serve with fruit.
Chocolate and Matcha Yoghurt Bark
- 500g Greek yoghurt
- 3 tablespoons unsweetened cocoa powder
- 1-2 teaspoons BLOOM Teas Absolute Matcha (adjust according to taste)
- 3 tablespoons honey
- Toppings – Chia seeds, pistachio nuts, 85% dark chocolate shavings, blueberries (frozen or fresh)
- In one bowl, mix 300g Greek yoghurt, cocoa powder and honey.
- Line baking tray with non-stick baking paper and pour the chocolate mixture into the tray. Spread the mixture out.
- In another bowl, add the rest of the Greek yoghurt (200g), sieve the matcha powder and mix until fully combined. Optional to add extra honey here.
- Pour the matcha mixture on top of the chocolate Greek yoghurt and gently spread it out on top.
- Add toppings and freeze until firm.
- Break into pieces and serve.
- Store the remaining pieces in an airtight container in the freezer for about a week.
Ginger and Matcha Virgin Mojito
- 12 mint leaves
- 1 teaspoon Bloom Teas MINDPOWER Matcha
- 1-2 teaspoon grated fresh ginger
- Juice of one lime
- Soda Water
- Lime wedge or slice of lime
- Sprig of mint
- A thin slice of ginger
- Add the mint leaves, ginger, Mindpower matcha and lime juice and squash together to bring the flavours out, also ensuring the matcha is mixed.
Add ice cubes, pour soda water ¾ full and the rest with lemonade.
Pour ¾ soda water, ¼ lemonade, mix and sieve into a new glass with ice cubes.
- Garnish and serve.
A big thank you to Bloom Teas London for this!
What’s your favourite ingredient to cook or bake?In collaboration with Bloom Teas.