Once you've got the hang of a bowl of matcha, a tin of culinary matcha opens up a lot more. You'll see matcha sold as “ceremonial” or “culinary”; these are marketing terms, not official grades. Culinary matcha is usually made for mixing and cooking, where it holds its flavour against milk, butter and sugar. If you want a refresher on those labels, or how to make a classic bowl, see our guide on how to make matcha at home. This post sticks to five simple recipes for grown-up kitchens, with a few tips at the end.
We don't sell matcha at the moment, so use any culinary matcha you like.
Before you start: two habits that make every recipe better
Sift it. Matcha clumps easily. Push it through a small tea strainer before it goes into anything, whether that's a drink, a dough or a bowl of oats.
Mix it with a little liquid first. Whisk the powder into a splash of water or milk to make a smooth paste, then add the rest. If you have a bamboo whisk, our post on how to use a matcha whisk covers the technique. A small milk frother works too.
1. Iced matcha
Iced matcha takes about two minutes.
You'll need: - 1 to 2 tsp culinary matcha, sifted - 50ml warm water (not boiling) - 200ml cold milk of your choice, or cold water - Ice
Method: 1. Whisk the matcha with the warm water until smooth and slightly frothy. 2. Fill a glass with ice and pour in the cold milk or water. 3. Pour the matcha over the top and stir.
Adjust the strength to taste. Sweeten with a little honey or syrup if you like, stirred into the warm matcha so it dissolves. Our matcha guide covers the hot latte, so we'll leave that one there.
Allergens: contains milk if you use dairy milk.
2. Matcha shortbread
Shortbread is forgiving, and matcha gives it a soft green colour and a gentle, leafy, slightly bitter edge that works well against the butter.
You'll need: - 175g plain flour - 2 tsp culinary matcha, sifted - 50g caster sugar, plus extra for sprinkling - 125g unsalted butter, softened (a Sussex butter works nicely)
Method: 1. Heat the oven to 170°C (150°C fan). Line a baking tray. 2. Sift the flour and matcha together. 3. Beat the butter and sugar until pale, then work in the flour mix until it comes together into a dough. 4. Roll to about 1cm thick, cut into fingers or rounds, and prick with a fork. 5. Bake for 15 to 20 minutes, until firm but not browned, so the green colour stays. Sprinkle with sugar and cool on the tray.
Allergens: contains wheat (gluten) and milk.
3. Matcha overnight oats
This one's for anyone who likes a make-ahead breakfast with a different flavour.
You'll need: - 50g rolled oats - 150ml milk of your choice - 1 tsp culinary matcha, sifted - 2 tbsp yoghurt - Honey or maple syrup to taste - Fruit to top (sliced banana, berries or mango all work)
Method: 1. Whisk the matcha into a splash of the milk to make a paste, then stir in the rest of the milk. 2. Mix with the oats, yoghurt and sweetener in a jar. 3. Cover and leave in the fridge overnight. Stir and add fruit in the morning.
For a warm version, swirl a matcha paste through a bowl of porridge just before serving rather than cooking the matcha in the pan.
Allergens: oats may contain gluten; contains milk unless you use a plant alternative.
4. Matcha affogato
An affogato is usually espresso poured over ice cream. Swapping in matcha gives you a quick, grown-up dessert.
You'll need: - 1 tsp culinary matcha, sifted - 40ml hot water, around 80°C - 1 to 2 scoops vanilla ice cream
Method: 1. Whisk the matcha and water until smooth and frothy. 2. Scoop the ice cream into a small glass or bowl. 3. Pour the matcha over at the table and eat straight away.
Allergens: check your ice cream; most contain milk and some contain egg.
5. Matcha salt
A savoury one. Matcha salt is a simple seasoning for popcorn, roasted vegetables, tempura or a soft-boiled egg.
You'll need: - 2 tbsp flaky sea salt - 1/2 tsp culinary matcha, sifted
Method: 1. Crush the salt lightly between your fingers. 2. Mix in the matcha until evenly green. 3. Store in a small, dry, airtight jar and use within a few weeks.
Tips for cooking with matcha
- Add it late to hot dishes. Long cooking at high heat can turn matcha a dull olive colour. Bake gently and stir matcha into warm drinks rather than boiling it.
- Start small. Matcha's bitterness builds quickly. Begin with the lower amount in each recipe and add more next time if you want it stronger.
- Store it well. Keep the tin sealed, cool and away from light. The storage section in our matcha guide explains more.
A note on caffeine
Matcha contains caffeine, and so does any recipe made with it. The NHS advises that if you're pregnant, you should have no more than 200mg of caffeine a day.
FAQ
Can I use ceremonial matcha in these recipes? You can, but culinary matcha is usually sold for mixing and cooking, so most people save a ceremonial-style powder for drinking on its own.
Why is my matcha shortbread brown rather than green? It was probably baked too hot or too long. Take it out while it's still pale.
Do I need a bamboo whisk? No. A small whisk, a milk frother or a lidded jar you can shake all work for the recipes above.
Do you sell matcha? We don't sell matcha at the moment. For other questions, email us at legallygreenuk@gmail.com or use our contact page. You can find more posts on the Legally Green blog.