Matcha is an addiction to many and that is no wonder since it is such a delicious and healthy addition to your everyday routine. It can be used to create pretty much anything from simply tea to lattes and baked goods.
And since matcha is ubiquitous in so many tea lovers’ lives it couldn’t be missing from your Christmas table! If you were wondering how you can use your favorite green tea powder in your holiday recipes, this post is for you!
I found 5 of the most festive and delicious recipes with matcha that will please everybody this holiday! I tried some of these recipes with my favorite Matcha Source cafe grade matcha (give it a try, it’s awesome) but you can use any kind you personally trust..
#1 Matcha Eggnog
for 3 servings
- 4 egg yolks
- 2 tbsp light brown sugar (I highly recommend bourbon vanilla sugar)
- 1-1.5 tsp matcha powder
- 1.5 cups milk (dairy free)
- 1.5 cup of heavy whipping cream
1. In a small pot, heat all of the milk and a 1/2 cup of the heavy whipping cream on medium-low fire. Stir occasionally. When small bubbles appear along the edges, turn the heat off. Should take about 5 minutes.
2. In a metal bowl, whisk together egg yolks, sugar, and matcha powder. Combine well.
3. Add a quarter of the heated milk & cream into the metal bowl, while constantly whisking (to prevent the eggs from cooking). Then repeat with another quarter of the milk & cream. Finally, pour everything in the bowl back into the pot, while continuing to whisk.
4. Turn fire on to low, and with a heat-resistant plastic spatula, stir continually to prevent the mixture from cooking on the bottom of the pot. Without allowing it to boil, heat until the mixture thickens enough to coat the back of a spoon (or if you have a cooking thermometer – when it reaches 160F to pasteurize the eggs). Should take about 10 minutes. Turn heat off and let sit for 5 minutes, stirring frequently.
5. Layer the bottom of a large bowl with ice cubes, and set a small metal bowl inside. Pour mixture through a strainer into the small, metal bowl.
6. Stir mixture occasionally to help cool faster. Once cooled, transfer the mixture into air tight container, and place it in the refrigerator (the eggnog will keep for a few days in the refrigerator).
7. While the cooked mixture is cooling in the refrigerator, take out the remaining heavy cream and whip it up until thickened.
8. Place three glasses in the refrigerator, and when cooled, pour eggnog mixture into each glass (about 2/3 full). Then add some whipped cream.
9. Finally, sprinkle matcha powder on top.
#2 Matcha Peppermint Fudge
Matcha Fudge (bottom layer)
- 15 oz white chocolate chips
- 10 oz sweetened condensed milk (about 2/3rds can)
- 2 Tbsp butter + extra for greasing the pan
- 2.5-3 tsp Matcha powder
Peppermint Fudge (top layer)
- 8 oz white chocolate chips
- 2-3 Tbsp sweetened condensed milk
- 1 Tbsp butter
- 1/2 tsp peppermint extract
- 1 tsp vanilla extract
Matcha Chocolate Drizzle
- 3-5 oz white chocolate chips
- 1-1.5 tsp Matcha powder
- Crushed Candy canes or peppermint candies for garnish
- Butter and line with parchment paper an 8×8” brownie pan. Leave a 2” overhang of parchment paper to allow for easy removal of the fudge.
- In a medium saucepan over low heat, combine the 15 oz. white chocolate chips, condensed milk, and butter. Stir often to prevent the chocolate from burning, until completely melted.
- Remove the saucepan from heat and sift in the Matcha. Stir until combined.
- Pour the fudge into the brownie pan and let it sit for 3 hours until solid, or 1.5-2 hours if refrigerated.
- Once the fudge has set, start preparing for the top layer. In a medium saucepan over low heat, combine the 8 oz. white chocolate chips, 2-3 Tbsp. condensed milk, and 1Tbsp butter. Stir often until combined.
- Take the saucepan off heat and whisk in the peppermint extract and vanilla extract.
- Pour the peppermint fudge over the Matcha fudge, smoothing it out with a spatula. Let it sit for another 2 hours until firm (or an hour if refrigerated).
- To make the Matcha chocolate drizzle, melt 3-5 oz. white chocolate chips in the microwave, in 15-20 second increments. Once melted, sift 1-1.5 tsp matcha directly over the chocolate, and stir in until combined.
- Using a spoon, drizzle the chocolate over the surface of the peppermint fudge, being careful to avoid large clumps.
- Put a candycane (or a couple of starbrite mint candies) into a Ziploc bag, and pound until small pieces break off. Sprinkle on top of the Matcha chocolate drizzle, and store in the fridge for 30 minutes.
- Once firm, remove the fudge from the pan by lifting up on the parchment paper and transfer it onto a work surface. Cut into squares and enjoy! The fudge can be stored in the fridge in an air tight container for up to five days.
#3 Matcha Christmas Cookies
- 2¼ cups all-purpose flour, some additional flour for dusting your workstation
- 1 cup room temperature butter
- ½ cup granulated white sugar
- 2½ tablespoons matcha powder
- 6 tablespoons of cream
- 2 tablespoons of confectioner’s sugar (for dusting)
- Preheat your oven to 325F
- With a hand mixer, beat the butter and sugar until light and fluffy. Once the butter lightens up in color, you know you’re doing it right.
- Sift in the flour and matcha powder into the butter and mix together.
- The mixture should be crumbly of which you will want to add your cream to the mixture.
- Mix until the dough comes together
- Pour the dough ball onto your light floured workstation, compress it into a ball and begin rolling out your dough
- If you find the dough to be sticky, use two pieces of parchment paper and roll it out that way until you get a thickness of ⅓ inch
- Use graduated sizes of cookie cutters and cut out all the shapes required. If cutting out standard cookies about 3 inch in diameter, I would get about 36 cookies or so.
- Bake in the oven for 16-18 minutes. For the purpose of making Christmas trees, do not let the edges brown.
- Allow the cookies to completely cool, I let it sit for 2 hours, and then lightly dust with two tablespoons of confectioner’s sugar.
#4 Matcha Christmas Tree Cupcakes (gluten free)
For the Chocolate Cupcakes:
- 1 cup (160g) buckwheat flour
- ½ cup (50g) ground almonds
- ¼ cup (40g) cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- ½ cup (125ml) maple syrup or honey
- ½ cup (125ml) coconut oil, melted
- ¾ cup (180ml) milk, room temperature
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
For the Icing:
- 1.5 cups (225g) cashews
soaked in water for at least 8 hours
- 1/3 cup (5 tbsp) coconut oil, melted
- ¼ cup (4 tbsp) maple syrup or any
other liquid sweetener, use more or less to taste
- Pinch of salt
- 1 tsp vanilla extract
- 1 tsp matcha powder
- Preheat your oven to 180°C (160°C fan)/ 350°F. In a large bowl, combine the buckwheat flour, ground almonds, cocoa powder, baking soda and salt. Give it a quick mix until well incorporated.
- Melt the coconut oil in the microwave then add it to a separate bowl. To that, mix in the milk, honey, apple cider vinegar and vanilla extract.
Make sure the milk is not cold, as it will cool down the coconut oil and make the mixture thick and more difficult to work with. If you’re using milk straight out of the fridge, heat it up slightly in the microwave. Pour the wet mixture over the dry mixture and mix well.
- Line a 12 cup muffin pan with cupcake cases. Distribute the batter evenly between the cases.
Bake for 20 minutes—take out and leave to cool completely before piping the icing on top.
- To make these cupcakes look even more festive and Christmassy, dust some icing sugar on top.
- Soak the cashews in water for at least 8 hours or overnight. This will make them easer to blend and will give the frosting a smoother texture. Drain and rinse the cashews then place in a blender/food processor. To that, add in the rest of the frosting ingredients apart from the matcha powder. Blend until you have a smooth, creamy texture. Store in the fridge for an hour or so to set.
- When you’re ready to ice your cupcakes, take the frosting out of the fridge and using a hand mixer, beat for a few minutes for a lighter, fluffier texture. Add in the matcha powder and mix again until evenly distributed. Add a little bit of matcha at a time—you can always add more if you’re not happy with the colour. Something to note is that matcha does have a strong flavour, which may be too much for some.
- Spoon the frosting into a piping bag with the nozzle of your choice. Pipe the frosting starting from the outside of the cake and working into the centre to create tall Christmas trees. Decorate with sugar balls—they’ll look like Christmas tree decorations! You can store them at room temperature or in the fridge, although they last longer in the fridge. If you do decide to store them in the fridge, make sure you take them out an hour or so before serving.
#5 Salted Matcha White Hot Chocolate with Peppermint
- 7 oz white chocolate
- 1½ cups milk (any kind will work)
- 1½ teaspoons fleur de sel
- 1½ teaspoons matcha powder
- 1½ teaspoons peppermint extract (optional)
- Place the white chocolate and milk in a saucepan and heat on medium-low and stir constantly until the chocolate is completely melted into the milk.
- Stir in the matcha and peppermint extract and mix well. Serve hot.
Notes Tip: You can use an electric frother to mix your matcha in the hot chocolate if you would like.
Which one are you starting with?
Is there a recipe that you particularly liked?