3 Matcha Recipes To Make This Spring

The matcha mania is going nowhere – in fact, the green powder is even more popular come summertime. But you need not shell out a fiver on a coffee shop latte every time you’re craving it: you can also create your own matcha goodness from home. To give you a helping hand is Matcha at Home, the debut book from London matcha brand JENKI. Founded by Claudia and Otto Boyer in 2020, JENKI now has six locations across the capital serving its signature ceremonial grade matcha. The new book includes not just traditional latte recipes, but also pancakes, cookies, desserts and more. 

Claudia’s top tip? ‘Matcha is always at its best when freshly whisked – sift to remove clumps, use water just off the boil, and whisk in a fast M motion (not circles) with a bamboo whisk. Our ritual starter kit is a great place to start for those getting into matcha, or those looking to spruce up their matcha toolkit.’ Find three recipes from the book below.

Matcha Recipe Ideas

Power Balls

‘These are always on rotation in our bars: easy, satisfying and the perfect afternoon lift. Make a batch early in the week and snack as you go.’

Makes 15

Ingredients:

• 60g (2 oz) pitted dates 
• 90g (3¼ oz/1 cup) desiccated (dried shredded) coconut, plus extra to finish 
• 1 tablespoon hemp seeds, plus extra to finish 
• 1 tablespoon protein powder, flavourless or vanilla 
• 120g (4¼ oz) almond butter 
• 60g (2 oz) coconut butter, melted 
• 2 teaspoons matcha 
• ½ teaspoon vanilla extract 
• 50g (2 oz/scant ½ cup) almond flour 
• Pinch of sea salt

Method:

1. Soak the dates in a bowl of hot water for 30 minutes, then drain and add to a food processor. Add the remaining ingredients and blend until crumbly but holding together. 
2. Scoop the mixture into 1 tablespoon portions and roll into balls. 
3. Scatter some extra desiccated coconut and/ or hemp seeds on a plate, and roll the balls across the plate to coat. 
4. These will keep in an airtight container in the refrigerator. 

TIP: Coconut butter can be found in most health food shops or online, it is made by grinding coconut meat. 

Matcha Cold Foam

‘Cold foam introduces a velvety texture to an iced matcha latte. Whisked into a delicate, silky microfoam, it’s irresistibly creamy and delicious over any drink. Use this recipe as a base for experimentation, just be warned, it’s hard to resist a spoonful straight from the bowl.’

Serves 1

Ingredients:

• Ice 250 ml (8½ fl oz/1 cup) cold milk, or 250 ml (8½ fl oz/1 cup) cold milk 
• 1 Matcha Shot 

For the cold foam 

• 50ml (1¾ fl oz/ 3 tablespoons) coconut cream or oat cream 
• 1 teaspoon maple syrup 
• 1 teaspoon matcha (optional)

Method:

1. To make the cold foam, whisk together the cream, maple syrup and matcha (if using) until thick but pourable. A milk frother or blender works well for this. 
2. To serve, fill a glass with ice and pour over the cold milk, adding the matcha shot, if using. Top with the cold foam and enjoy. 

TIP: Coconut cream gives a richer foam, oat cream makes it smoother. Use what you’ve got. 

Layered Chia Protein Pudding

‘This breakfast is fridge-friendly and high in protein. Easy to prep, satisfying and best finished with a handful of granola for crunch.’

Serves 2

Ingredients:

For the coconut layer

• 2 tablespoons chia seeds
• 2 tablespoons coconut yoghurt 
• 1 tablespoon desiccated (dried shredded) coconut 
• 3 tablespoons milk of your choice 

For the matcha layer 

• 2 tablespoons chia seeds 
• 1 teaspoon matcha
• 1 tablespoon maple syrup 
• 100 ml (3½ fl oz/½ cup) milk of your choice 

Method:

1. Combine the ingredients for the coconut layer in a container and mix well, then do the same with the ingredients for the matcha layer in a separate container.
2. Cover both containers and refrigerate for at least 1 hour, or ideally overnight.
3. Once set, divide the two mixtures between glasses in layers, and top with granola to serve.

Matcha at Home is out now (Penguin)