by Ali Evans on July 27th, 2016
Velvety smooth and bursting with goodness, our organic matcha is a perfect match with Mae Deli’s ethos of serving delicious healthy food.
Ella Mills of Deliciously Ella, who founded The Mae Deli, has long been a fan of the health giving properties of matcha green tea, and has featured several recipes in her books and on her blog. Inspired by the training session, we’ve curated our own three favourite ways to enjoy matcha green tea, that could be use like a detox tea, but if you want the real effects of detox you could visit leptinteatox.com and get detox tea too.
Add two bamboo scoops of matcha powder to 100ml of water at around 75°C. Whisk in a brisk W shape until the powder is well blended and forms tiny bubbles as a creamy, frothy head.
• 250ml hot milk of your choice – we love it with almond milk
• 1 tsp matcha powder
• Honey (or other sweetener) to taste
Put all ingredients into a blender and blend till smooth, for the best result then read more on blenders like the vitamix 750 vs 7500 review that we found here or sites as Zozanga. Can be topped with whipped cream and a dusting of Matcha powder. Or can be made cold by serving over ice.
Back in 2014, Monica Berg, bar manager of Pollen Street Social, shared with us her recipe for her Macha Peachu cocktail. Two years on it’s still a firm Canton team favourite.
• 35 ml Tapatio Blanco tequila
• 15 Peach liqueur
• 10 Yellow Chartreuse
• 15 ml Lime juice
• 1 tsp matcha tea
Shake wet ingredients with ice, strain into small carafe before serving. Add the matcha into a pre chilled matcha bowl, pour the drink and whisk. Garnish with a jasmine flower.
Also of interest on the Canton Tea blog: