Zen Organics Inc. [ZenOrganics

Matcha Recipes

Here are some of Zen Organics' best liked matcha recipes...

Julie's Famous Smoothie

Ingredients:
1 banana
1 cup of almond milk
1/2 cup blueberries
2 scoops Vega Whole Food Smoothie Infusion
1tbsp flax seed oil
1tsp Zen Organic Matcha tea
1/2tsp Maca powder

Blend until smooth.
Make 1 serving

Zen Organics recomends Vega Whole Food Smoothie Infusion for this receipe.
Click here for more information

Matcha Cocoa (1 serving)

Ingredients:
1 teaspoon Organic Matcha
1 tablespoon organic cocoa
1 tablespoon hot water
100 ml milk
1 tablespoon sugar (optional)

In a small pan/pot, mix Matcha and cocoa, then add hot water and mix well. Gradually add milk while stirring and bring to a slight boil. To make a sweeter, add some sugar.

Matcha Latte (1-2 servings)

Ingredients:
1/2 teaspoon Organic Matcha
60 ml hot water (not boiling)
3 teaspoons sugar
120 ml milk
8 ice cubes
1 teaspoon vanilla syrup (optional)

Mix Matcha with hot water in a bowl. Stir with a whisk until completely dissolved. Stir in sugar and then stir in milk. Add vanilla syrup (optional). Add ice cubes and blend in a blender until smooth.

Matcha Fruit Smoothie (2-4 servings)

Ingredients:
2 teaspoons Organic Matcha
1 cup plain yogurt
1/2 cup chilled green tea
3 cups ripe fruits
6 ice cubes

Put the yogurt into a small dish and carefully whisk in the Matcha in small amounts until smooth and fully incorporated. Put the yogurt mixture into a blender along with the pre-made cooled green tea and fruits (cut and peeled). Add the ice cubes and blend in a blender until smooth.

Chocolate and Matcha Pudding (5 servings)

Ingredients:
2 tablespoons Organic Matcha
1 cup chocolate milk
1 1/4 cups chocolate chips
1 1/2 cups silken tofu
1/4 cup soft tofu

Bring chocolate milk to a boil in a small pot. Put aside & let the mixture cool. Melt chocolate chips in a double boiler or in a small pot over low heat, stirring constantly.

Put chocolate milk, melted chocolate, silken tofu, & soft tofu into a food processor. Blend until fully smooth. Put into individual cups or bowls, & refrigerate for 1-2 hours. Before serving, powder the top with Matcha powder.

Matcha Coconut Milk Jelly (4 cups)

Ingredients:
1-2 melted marshmallows
2 tablespoons cold water
2 teaspoons Matcha
4 teaspoons hot water
200 ml hot milk
4 tablespoons coconut milk or paste
2 tablespoons sugar

(This recipe is for soft jelly, you can make it more firm by adjusting the quantity of milk.)

Mix Matcha with hot water in a bowl. Stir with a whisk until completely dissolved. Then gradually stir in hot milk. Add sugar, melted marshmallow and coconut milk/paste to the Matcha mixture and stir until smooth and full incorporated. Refrigerate for at least one-two hours. Before serving, powder the top of the soft jelly with Matcha powder.

Matcha Cake (4 serving)

Ingredients:
3 small eggs (2 large eggs)
1 2/3 cup flour
2/3 cup sugar
2/5 cup butter
1 tbsp maccha powder (green tea powder)
1 tsp baking powder
2 tbsps chocolate chips

Put butter in a bowl and stir well until soften. Add sugar in the bowl and mix well. Whisk eggs in another bowl. Mix eggs and butter mixture together. Sift flour, baking powder, and green tea powder together. Add flour in the egg and butter mixture and mix. Add chocolate chips in the bowl and mix together. Spread some butter and place baking wax paper inside of a medium loaf pan.

Pour batter into the pan. Bake in preheated 325F oven for 30-40 minutes.

Matcha Cookies (8-10 servings)

Ingredients:
160g butter
1 egg
100g sugar
180g all purpose flour
20g Matcha
50g sliced almonds
2 teaspoons baking powder

Sift Matcha, flour and baking powder together until well blended. In a large bowl, blend butter with electric mixer until smooth. Add sugar and blend until pale & fluffy. Add the egg and mix well. Add the Matcha-flour mixture and stir lightly with a rubber spatula, just long enough to make the dough smooth. Gently mix in the sliced toasted almonds.

Form into two rolls on waxed paper and chill overnight. Slice thinly (approx 5mm thick) and bake on a cookie sheet at 356° for 12-15 minutes. Remove cookies from cookie sheet to cooling rack and let cool.

Matcha Green Sparkler (4-5 servings)

Ingredients:
2 teaspoons Organic Matcha
4 cups warm water
3 cups ginger ale
1 teaspoon honey
2 cups ice cubes
6 fresh mint leaves or lemon slices for garnish (optional)

Stir Matcha green tea powder in 4 cups of warm water. Mix warm tea mixture and honey together. Then mix in ginger ale and ice. If desired, garnish with delicious toppings.

Vanilla Cream Matcha Latte

Ingredients:
1 teaspoon of Matcha powder
2 scoops of vanilla ice cream
1/2 cup milk
1 teaspoon honey (optional - sweeten to taste)

Dissolve Matcha in small amount of hot water and make a paste. Stir Matcha into warm milk. Put Matcha milk solution in a blender at low speed until completely mixed. Next blend in honey. Slowly blend in Vanilla ice cream until desire consistancy is obtained. Add milk to thin if desired. Enjoy!

Matcha Green Martini

Ingredients:
1 tsp of Matcha powder
1/2 ounce Grand Marnier (or favorite brandy/rum)
2 ounces Ketel One Citroen Vodka (or other smooth Vodka)

Instructions: Combine all ingredients in a shaker with ice and shake until chilled. Pour into a martini glass. Garnish with orange zest if you like.

Super Raw Smoothie(2 Servings, 5 min prep)

Ingredients:
1 frozen banana
1/4cup almonds
3 dates
2 cups fruits
2 cups water or rice milk
(Optional) baby spinach

Blend until smooth.
Pleasure has never tasted so healthy

Healthy Smoothie

Ingredients:
1 banana
100 g / 3.5 oz silken tofu
1 cup soy milk
Add some fresh or frozen berries
2-3 tsp Matcha
1-2 t tahini
1 T flaxseed oil
2 t LSA (linseed, sunflower, almond)
2 t maple syrup or Sugar Organic Matcha

Blend the base, add the disgustingly healthy bits, then blend again and serve.
Be careful, many have found this smoothie to be addictive.

Matcha Cookies

Ingredients:
- 120 g softened butter
- 60 g Sugar Matcha
- 1 egg yolk
- 170 g flour
- 1 to 2 tsp matcha

Method:
- Mix butter with sugar until lighter color
- Add in egg yolk and mix again
- Sift Flour + Matcha into the mixture and mix well and form a dough
- Wrap the dough with plastic wrap and keep in fridge for 30 minutes
- Mold the dough in shape you like. Wrap it again and keep in fridge for 1 hour
- Take out the dough and cut it to slices
- Put the slices on a baking tray (lined with baking paper)
- Sparkle some sesame on top of the cookies
- Bake at 180°C for about 13-15 minutes
- Take out and let cool on rack

Matcha Tiramisu with our Sugar Matcha

Ingredients
(for about 12 of these little glasses ... or 6 medium size glasses):
- about 20-25 lady fingers (broken to pieces)
- 2 tbsp matcha
- 1/4 cup hot water
- 5 eggs (whites and yolk separated)
- 120 g sugar
- 250 g mascarpone cheese
- 1 tsp rum
- 200 g sweet red bean paste
- some whipped cream, fresh fruit and matcha for topping

Method:
- Mix matcha and the hot water in a sauce pan. Heat the mixture until matcha dissolves and then let cool.
- Mix egg yolks with half of the sugar and whisk until it changes to lighter color.
- Add mascarpone (soften under room temperature before) and Rum in the yolk mixture. Whisk until smooth.
- Pour in cold green tea liquid and whisk again until well combined.
- Whisk the egg whites with the remaining 60 g sugar until standing in peaks.
- Incorporate the green tea mixture in the egg whites and ... whisk again!
- Incorporate the lady finger pieces in this final mixture and stir well with spatula.
- Pour about 1 tbsp red bean paste in bottom of each glass.
- Fill the glasses with the green tea cheese mixture.
- Pour whipped cream in piping bag and decorate the glasses, sparkle some our sugar matcha on top and garnish with fresh fruit of your choice

Ginger Ice Cream

Ingredients:
3½ c. coconut milk (or other non-dairy milk)
¼ - ½ c. minced ginger (depending on how gingery you like it)
¾ c. Sugar Matcha
2 T. arrowroot
1 t. vanilla extract
1 t. coconut extract (optional)
¾ c. crystallized ginger, chopped into small pieces or sprinkle Sugar Matcha

Directions:
Mix ¼ cup of coconut milk with the 2 tablespoons of arrowroot and set aside.
Mix the coconut milk and minced ginger together and bring to a boil. Take off the heat and set aside for 25 minutes to steep. Strain through a fine-mesh sieve or cheesecloth to remove the minced ginger. Keep the milk; throw out the ginger.
Mix the coconut milk and sugar together and bring to a boil. When the mixture has just started to boil, take off the heat and stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools).
Stir in vanilla extract and coconut extract, if using.
Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions. Sprinkle Sugar Matcha in the last five minutes of freezing.

Limonade with our Organic Matcha Sugar
F amous Zen Organics lemonade

1 cup organic Matcha sugar
1/2 cup hot water
1 cup fresh lemon juice
1 gallon cold water
1 lemon, sliced
Mint sprigs, for garnish

In a 1 gallon container, place Matcha sugar and hot water, and stir until sugar dissolves. Add lemon juice and cold water to render 1 gallon. Stir until well mixed. Pour lemonade over glasses of ice, squeeze slice of lemon on top of each, and garnish with a sprig of mint.
Refreshing for the summer. Enjoy !

		Français



Matcha Recipes Here are some of Zen Organics' best liked matcha recipes... Lemonade \| Julie's Famous Smoothie \| Matcha Cocoa \| Matcha Latte \| Matcha Fruit Smoothie \| Chocolate and Matcha Pudding \| Matcha Coconut Milk Jelly \| Matcha Cake \| Matcha Cookies \| Matcha Green Sparkler \| Vanilla Cream Matcha Latte \| Matcha Green Martini \| Super Raw Smoothie \| Healthy Smoothie \| Matcha Cookies \| Matcha Tiramisu \| Ginger Icecream \| Limonade \| Lemonade Recipe for cold lemonade Add 2 to 3 tablespoon of Organic Matcha lemonade for one 1 cup (250ml) of water. Dissolve organic Matcha lemonade mix in 3-4 tablespoons of boiling water. Add cold water and ice. Recipe for hot lemonade Add 2- 3 tablespoon of Organic matcha lemonade in a cup (250ml) of hot water, Mix well. Enjoy Matcha lemonade can also be enjoyed with your favorite fruit salad, cake, ice cube >> Buy Organic Matcha Lemonade online Julie's Famous Smoothie Ingredients: 1 banana 1 cup of almond milk 1/2 cup blueberries 2 scoops Vega Whole Food Smoothie Infusion 1tbsp flax seed oil 1tsp Zen Organic Matcha tea 1/2tsp Maca powder Blend until smooth. Make 1 serving Zen Organics recomends Vega Whole Food Smoothie Infusion for this receipe. Click here for more information Matcha Cocoa (1 serving) Ingredients: 1 teaspoon Organic Matcha 1 tablespoon organic cocoa 1 tablespoon hot water 100 ml milk 1 tablespoon sugar (optional) In a small pan/pot, mix Matcha and cocoa, then add hot water and mix well. Gradually add milk while stirring and bring to a slight boil. To make a sweeter, add some sugar. Matcha Latte (1-2 servings) Ingredients: 1/2 teaspoon Organic Matcha 60 ml hot water (not boiling) 3 teaspoons sugar 120 ml milk 8 ice cubes 1 teaspoon vanilla syrup (optional) Mix Matcha with hot water in a bowl. Stir with a whisk until completely dissolved. Stir in sugar and then stir in milk. Add vanilla syrup (optional). Add ice cubes and blend in a blender until smooth. Matcha Fruit Smoothie (2-4 servings) Ingredients: 2 teaspoons Organic Matcha 1 cup plain yogurt 1/2 cup chilled green tea 3 cups ripe fruits 6 ice cubes Put the yogurt into a small dish and carefully whisk in the Matcha in small amounts until smooth and fully incorporated. Put the yogurt mixture into a blender along with the pre-made cooled green tea and fruits (cut and peeled). Add the ice cubes and blend in a blender until smooth. Chocolate and Matcha Pudding (5 servings) Ingredients: 2 tablespoons Organic Matcha 1 cup chocolate milk 1 1/4 cups chocolate chips 1 1/2 cups silken tofu 1/4 cup soft tofu Bring chocolate milk to a boil in a small pot. Put aside & let the mixture cool. Melt chocolate chips in a double boiler or in a small pot over low heat, stirring constantly. Put chocolate milk, melted chocolate, silken tofu, & soft tofu into a food processor. Blend until fully smooth. Put into individual cups or bowls, & refrigerate for 1-2 hours. Before serving, powder the top with Matcha powder. Matcha Coconut Milk Jelly (4 cups) Ingredients: 1-2 melted marshmallows 2 tablespoons cold water 2 teaspoons Matcha 4 teaspoons hot water 200 ml hot milk 4 tablespoons coconut milk or paste 2 tablespoons sugar (This recipe is for soft jelly, you can make it more firm by adjusting the quantity of milk.) Mix Matcha with hot water in a bowl. Stir with a whisk until completely dissolved. Then gradually stir in hot milk. Add sugar, melted marshmallow and coconut milk/paste to the Matcha mixture and stir until smooth and full incorporated. Refrigerate for at least one-two hours. Before serving, powder the top of the soft jelly with Matcha powder. Matcha Cake (4 serving) Ingredients: 3 small eggs (2 large eggs) 1 2/3 cup flour 2/3 cup sugar 2/5 cup butter 1 tbsp maccha powder (green tea powder) 1 tsp baking powder 2 tbsps chocolate chips Put butter in a bowl and stir well until soften. Add sugar in the bowl and mix well. Whisk eggs in another bowl. Mix eggs and butter mixture together. Sift flour, baking powder, and green tea powder together. Add flour in the egg and butter mixture and mix. Add chocolate chips in the bowl and mix together. Spread some butter and place baking wax paper inside of a medium loaf pan. Pour batter into the pan. Bake in preheated 325F oven for 30-40 minutes. Matcha Cookies (8-10 servings) Ingredients: 160g butter 1 egg 100g sugar 180g all purpose flour 20g Matcha 50g sliced almonds 2 teaspoons baking powder Sift Matcha, flour and baking powder together until well blended. In a large bowl, blend butter with electric mixer until smooth. Add sugar and blend until pale & fluffy. Add the egg and mix well. Add the Matcha-flour mixture and stir lightly with a rubber spatula, just long enough to make the dough smooth. Gently mix in the sliced toasted almonds. Form into two rolls on waxed paper and chill overnight. Slice thinly (approx 5mm thick) and bake on a cookie sheet at 356° for 12-15 minutes. Remove cookies from cookie sheet to cooling rack and let cool. Matcha Green Sparkler (4-5 servings) Ingredients: 2 teaspoons Organic Matcha 4 cups warm water 3 cups ginger ale 1 teaspoon honey 2 cups ice cubes 6 fresh mint leaves or lemon slices for garnish (optional) Stir Matcha green tea powder in 4 cups of warm water. Mix warm tea mixture and honey together. Then mix in ginger ale and ice. If desired, garnish with delicious toppings. Vanilla Cream Matcha Latte Ingredients: 1 teaspoon of Matcha powder 2 scoops of vanilla ice cream 1/2 cup milk 1 teaspoon honey (optional - sweeten to taste) Dissolve Matcha in small amount of hot water and make a paste. Stir Matcha into warm milk. Put Matcha milk solution in a blender at low speed until completely mixed. Next blend in honey. Slowly blend in Vanilla ice cream until desire consistancy is obtained. Add milk to thin if desired. Enjoy! Matcha Green Martini Ingredients: 1 tsp of Matcha powder 1/2 ounce Grand Marnier (or favorite brandy/rum) 2 ounces Ketel One Citroen Vodka (or other smooth Vodka) Instructions: Combine all ingredients in a shaker with ice and shake until chilled. Pour into a martini glass. Garnish with orange zest if you like. Super Raw Smoothie(2 Servings, 5 min prep) Ingredients: 1 frozen banana 1/4cup almonds 3 dates 2 cups fruits 2 cups water or rice milk (Optional) baby spinach Blend until smooth. Pleasure has never tasted so healthy Healthy Smoothie Ingredients: 1 banana 100 g / 3.5 oz silken tofu 1 cup soy milk Add some fresh or frozen berries 2-3 tsp Matcha 1-2 t tahini 1 T flaxseed oil 2 t LSA (linseed, sunflower, almond) 2 t maple syrup or Sugar Organic Matcha Blend the base, add the disgustingly healthy bits, then blend again and serve. Be careful, many have found this smoothie to be addictive. Matcha Cookies Ingredients: - 120 g softened butter - 60 g Sugar Matcha - 1 egg yolk - 170 g flour - 1 to 2 tsp matcha Method: - Mix butter with sugar until lighter color - Add in egg yolk and mix again - Sift Flour + Matcha into the mixture and mix well and form a dough - Wrap the dough with plastic wrap and keep in fridge for 30 minutes - Mold the dough in shape you like. Wrap it again and keep in fridge for 1 hour - Take out the dough and cut it to slices - Put the slices on a baking tray (lined with baking paper) - Sparkle some sesame on top of the cookies - Bake at 180°C for about 13-15 minutes - Take out and let cool on rack Matcha Tiramisu with our Sugar Matcha Ingredients (for about 12 of these little glasses ... or 6 medium size glasses): - about 20-25 lady fingers (broken to pieces) - 2 tbsp matcha - 1/4 cup hot water - 5 eggs (whites and yolk separated) - 120 g sugar - 250 g mascarpone cheese - 1 tsp rum - 200 g sweet red bean paste - some whipped cream, fresh fruit and matcha for topping Method: - Mix matcha and the hot water in a sauce pan. Heat the mixture until matcha dissolves and then let cool. - Mix egg yolks with half of the sugar and whisk until it changes to lighter color. - Add mascarpone (soften under room temperature before) and Rum in the yolk mixture. Whisk until smooth. - Pour in cold green tea liquid and whisk again until well combined. - Whisk the egg whites with the remaining 60 g sugar until standing in peaks. - Incorporate the green tea mixture in the egg whites and ... whisk again! - Incorporate the lady finger pieces in this final mixture and stir well with spatula. - Pour about 1 tbsp red bean paste in bottom of each glass. - Fill the glasses with the green tea cheese mixture. - Pour whipped cream in piping bag and decorate the glasses, sparkle some our sugar matcha on top and garnish with fresh fruit of your choice Ginger Ice Cream Ingredients: 3½ c. coconut milk (or other non-dairy milk) ¼ - ½ c. minced ginger (depending on how gingery you like it) ¾ c. Sugar Matcha 2 T. arrowroot 1 t. vanilla extract 1 t. coconut extract (optional) ¾ c. crystallized ginger, chopped into small pieces or sprinkle Sugar Matcha Directions: Mix ¼ cup of coconut milk with the 2 tablespoons of arrowroot and set aside. Mix the coconut milk and minced ginger together and bring to a boil. Take off the heat and set aside for 25 minutes to steep. Strain through a fine-mesh sieve or cheesecloth to remove the minced ginger. Keep the milk; throw out the ginger. Mix the coconut milk and sugar together and bring to a boil. When the mixture has just started to boil, take off the heat and stir in the arrowroot slurry. This should immediately cause the liquid to thicken (not a lot, but a noticeable amount; it will be thicker when it cools). Stir in vanilla extract and coconut extract, if using. Set the ice cream mixture aside to cool. Freeze according to your ice cream maker’s instructions. Sprinkle Sugar Matcha in the last five minutes of freezing. Limonade with our Organic Matcha Sugar F amous Zen Organics lemonade 1 cup organic Matcha sugar 1/2 cup hot water 1 cup fresh lemon juice 1 gallon cold water 1 lemon, sliced Mint sprigs, for garnish In a 1 gallon container, place Matcha sugar and hot water, and stir until sugar dissolves. Add lemon juice and cold water to render 1 gallon. Stir until well mixed. Pour lemonade over glasses of ice, squeeze slice of lemon on top of each, and garnish with a sprig of mint. Refreshing for the summer. Enjoy !