Three New Match Recipes! Chai Matcha Latte, Matcha Coconut Frappe, and Vegan Matcha Cupcakes

All three of these neat Matcha recipes come from an article on a Wilmington, NC based website called Wilma.  It’s cool to see how each community uses matcha in their unique way. (original article)

Chai Matcha Latte
(Recipe from Luna Caffè, 604 Castle Street, Wilmington, NC 28401
This simple hot latte recipe combines the antioxidant boost of matcha with the aromatic spiciness of chai.

  • • 5 ounces chai concentrate
  • • 5 ounces milk of choice, steamed to 180 degrees
  • • ¾ teaspoon matcha green tea powder
  • • Cinnamon, for garnish

DIRECTIONS: Mix together chai concentrate and milk. Place matcha into separate cup, and pour in half of the chai/milk mixture. Whisk. Pour in remaining chai/milk and top with cinnamon.

Iced Matcha Green Tea FrappeMatcha Coconut Frappe (Recipe from Tidal Creek Food Co-op, 5329 Oleander Dr # 100, Wilmington, NC 28403)

For a summer-friendly matcha drink, this iced-down frappe also is easy and quick to make.

  • 16 ounces coconut milk (or milk of choice)
  • 1 tablespoon matcha green tea powder
  • 1 tablespoon honey (agave or maple syrup if making vegan version)
  • Cinnamon, for garnish

DIRECTIONS: Blend all ingredients with ice until smooth. Top with cinnamon.

Vegan Matcha Mini Cupcakes (Recipe from Lovey’s Market, 1319 Military Cutoff Rd, Wilmington, NC 28405)

Matcha isn’t just for sipping. It also adds a subtle tea flavor and green hue to baked desserts.

FOR CUPCAKES:

  • 1¾ cups almond milk
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons matcha green tea powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2½ cups flour
  • 2½ cups sugar
  •  ⅓ cup coconut oil
  • ⅓ cup canola oil
  • 2 teaspoons vanilla
  • ½ teaspoon salt

FOR FROSTING:

  • 1 cup dairy-free butter, such as Earth Balance, softened
  • 1 tablespoon matcha tea powder
  • 2½ cups powdered sugar, more or less for consistency
  • 1 teaspoon vanilla
  • 1 tablespoon almond milk, more or less for consistency
  • Pistachios, chopped (optional, for garnish)

DIRECTIONS: Preheat oven to 350 degrees.

To make cupcake batter: Stir together almond milk and apple cider vinegar, let sit for 10 minutes.

Whisk together 2 tablespoons matcha tea powder, baking powder, baking soda, and flour. In a separate bowl, combine sugar, coconut oil, canola oil, vanilla, and salt. Add milk mixture to sugar mixture.

Mix wet ingredients into dry ingredients, stirring to make the batter. Drop batter by one-ounce scoops in lined mini-muffin pan, and back for 15-20 min. Let cool.

To make frosting: Combine dairy-free butter, matcha, powdered sugar, vanilla, and almond milk. Add extra powdered sugar or milk to get frosting to desired consistency. Spread or pipe frosting onto cooled cupcakes. Sprinkle with chopped pistachios for garnish if desired.

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