2 heaped bamboo spoons EILLES TEA Matcha powder (about 2g)
80ml warm water (80°C)
200ml foamed whole milk or almond milk
Some sugar or honey for sweetening
Variation as Matcha Latte on Ice:
Fill a glass with ice cubes, pour in the foamed Matcha, sweeten with sugar as desired, fill up with cold whole milk or almond milk and place a milk cap with some Matcha powder on top.
Always keep the Matcha airtight and refrigerated. It tends to oxidise and clump quickly.
100g fresh spinach leaves
300g organic cucumber
250g fresh pineapple pulp
2 oranges (or 200ml orange juice)
200ml crushed ice or ice-cold water
2 tsp Eilles matcha powder (10g)
Instead of spinach, kale also tastes excellent. Wash and clean the kale and pluck coarsely. Then purée with the ingredients as described above.
And if you’re looking or a bit of variety, this green smoothie also works great with other fruits. Use apple or pear instead of pineapple.
For the sponge cake mixture:
4 tbsp water
2 heaped tsp Eilles Matcha Powder (10g)
1 packet of bourbon vanilla sugar
1 teaspoon baking powder
6 tablespoons sugar
For the filling:
3 organic limes
250g low-fat soft cream cheese (like fromage blanc)
250g whipped cream
1 sachet cream stiffener
Preparation time: 1 hour (without baking and cooling time)
Find out more about the EILLES TEE range: