This healthy ingredient is a powerhouse of goodness you can use to boost the goodness in your favourite snacks
Have you become hooked on the matcha latte trend? Here's how to make your own, as well as sweet treats that are as nutritious as they are delicious.
The white chocolate is an extra treat here, but if you prefer milk or dark chocolate then go for it. Using Greek yogurt with honey means that you don’t need to add any sweetener, although you can just use natural Greek yogurt and add 1–2 tablespoons of honey, according to your taste.
Makes 6 lollipops500g Greek yogurt with honey 2 teaspoons matcha powder ½ teaspoon vanilla extract 100g white chocolate, broken into pieces 2 teaspoons cacao nibs 2 teaspoons hazelnuts, crushed
Method: Whisk together the Greek yogurt, matcha powder and vanilla extract until thoroughly combined. Divide the mixture between six lolly moulds. Insert a wooden lolly stick into the centre of each mould and freeze for at least six hours. Before serving, melt the chocolate by putting it in a heatproof bowl and setting over a saucepan of barely simmering water. Stir until melted and then set aside. Take the lolly moulds out of the freezer and hold under the cold tap for a few seconds until you can release the lollies from the moulds. Dip into the melted chocolate or, using a spoon, drizzle the chocolate over the sides. Sprinkle over the cacao nibs and hazelnuts. Serve as soon as the chocolate sets.
WHITE CHOCOLATE SQUARES
This is a buttery, chocolatey treat. Matcha goes well with butter, cream and chocolate, so this recipe is definitely worth making to devour on special occasions.
Makes 12 pieces60ml double cream 180g white chocolate, chopped 15g salted butter 1 tablespoon matcha powder pinch of sea salt dried raspberries pieces, to garnish
Method:Line a small 15cm baking tin with clingfilm.Pour the cream into a saucepan and bring almost to boiling point. Remove from the heat and add the chopped chocolate, butter, matcha and salt. Stir well with a rubber spatula until completely combined.Pour into the lined tin and use the spatula to smooth the surface. Chill in the refrigerator for three to four hours or until firm. Remove from the tin by lifting up the clingfilm (or flip out on to a board). Cut into squares and sprinkle with dried raspberries pieces.
Our favourite way to make matcha latte is with almond or oat milk, as both of these alternatives have a natural sweetness to complement the distinct and slightly bitter matcha flavour.
Serves 1200ml unsweetened almond or oat milk ½ teaspoon matcha powder (or to taste) 1 teaspoon honey (optional)
Method: Heat the almond or oat milk in a small saucepan to a gentle simmer. In your bowl or cup, add the matcha powder and a little of the hot milk. Whisk until you have a smooth paste. You can then either add the remaining hot milk and froth in the cup using a small hand-held frother, or simmer until frothy in the saucepan and then pour gently into your cup.Serve with honey if you need a little sweetness.
Taken from The Matcha Cookbook
Published by Aster
Photography by Issy Croker
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