5 Things To Make With Matcha

In case you haven’t heard, matcha is the new potato. People are raving about the health benefits of this miracle powder, which is said to have (in one cup) the nutritional benefits of ten cups of green tea. While we happen to find this stuff way more flavorful than green tea, we recognize that mixing a teaspoon of powder into a cup of water isn’t exactly the most delicious thing you’ll have all week. So, here are five things to make with matcha that just might make your weekend…

matcha and jam cookies

Matcha Thumbprint Cookies

– 2 cups Almond Flour

– 2 TBSP Matcha Tea

– 1 tsp Kosher Salt

– 2 TBSP Unsweetened Coconut Flakes

– 1/3 cup Maple Syrup

– 1 tsp Almond Extract

– 2 TBSP Fig Butter

Preheat oven to 375 degrees Fahrenheit.

In a bowl, combine almond flour, matcha tea, salt, and coconut flakes. In a separate bowl, whisk almond extract and maple syrup. Pour maple syrup mixture into almond mixture and combine. Batter will be very sticky.

Form tablespoon size balls of dough, flatten, and press with thumb to form a well. Place 1/4 tsp of fig butter into the well of each cookie.  Bake for 10 minutes.  Let cool on a rack.

matcha latte easy to make

Matcha Tea Latte

– 1 cup Almond Milk

– 1 tsp Matcha Tea

– Honey, to taste

Heat almond milk until hot. In a blender, combine hot almond milk, matcha tea, and honey. Blend for 1-2 minutes to form a froth. Pour into mug.


Matcha Chia Pudding

– 1 and 1/4  cup Almond Milk

– 2 TBSP Agave Nectar

– 1 TBSP Matcha Tea

– 1 tsp Vanilla Extract

– 1 pinch Kosher Salt

– 1/4 cup Chia Seeds

Whisk together almond milk, matcha tea, agave nectar, vanilla extract, and kosher salt. Place chia seeds in an airtight container or jar. Pour almond milk mixture over seeds and stir well.  Seal the container and place in refrigerator. After 10 minutes, shake it well to ensure chia seeds do not clump. Repeat once more. Let sit in the refrigerator overnight for best results.


Matcha Frozen Yogurt

– 1 quart Greek Yogurt

– 1/3 cup Honey

– 2 TBSP Maple Syrup

– 4 TBSP Matcha Tea

– 1 tsp Vanilla Extract

-1 tsp Kosher Salt

– Mint, for garnish

Stir together all ingredients so that they are completely combined. Place in refrigerator for 30 minutes to ensure it is properly chilled.

Place in ice cream maker and follow manufacturers instructions. Freeze for 4 hours. When ready to serve, scoop into bowls and garnish with mint.


Matcha Tea, Avocado, and Mango Smoothie

– 1 Banana

– 1 cup Spinach

– 1/2 Avocado, cut into pieces

– 1/2 Mango, cut into pieces

– 1 cup Almond Milk

– 2 tsp Matcha Tea

Place all ingredients in a blend. Blend for 3-4 minutes until smooth.

*Photographed by Alli Shepherd