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Matcha Latte

Ingredients (for 1 portion/glass of about 280ml)

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

Preparation

Add 2 heaped bamboo spoons to the Matcha bowl. Pour 80ml (two fingers) of warm water (80°C) into the dish and foam for about 15 seconds.
Pour the finished Matcha into a glass and sweeten as wished. Then carefully pour the frothed milk into the glass. Finally place a milk foam crown on the Matcha and decorate with some Matcha powder.

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.

Tip

Always keep the Matcha airtight and refrigerated. It tends to oxidise and clump quickly.

Green Smoothie

Ingredients (for 4 people)

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)

Preparation

Wash and drain the spinach. Coarsely dice the cucumber, retaining the peel. Coarsely dice the pineapple flesh. Squeeze the oranges.
Put spinach, pineapple, orange juice, crushed ice and Matcha powder into a blender and purée finely. Pour the smoothie into glasses and serve immediately.

Tips

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.

Separate the eggs. Beat the egg whites until stiff, adding 30g sugar. Pour the hot water into a bowl with the Matcha and stir thoroughly until the Matcha has dissolved. Beat egg yolk with water, vanilla sugar and remaining sugar for at least 5 minutes until foamy. Add the egg whites to the egg yolk mixture. Mix flour, cornflour and baking powder and sieve over the egg white mixture. Carefully fold in the flour mixture with a dough scraper. Place the mixture on a baking tray lined with baking paper. Bake in a well preheated oven at 190° (170° convection) for 12-14 minutes. The bottom of the cake should be firm to the touch.
Immediately after baking, turn the sponge roll onto a piece of baking paper sprinkled with sugar. Remove the baking paper and roll up the sponge cake immediately. Wrap in a tea towel to cool down.
For the filling, wash the limes, then dry and rub the peel of 1½ of the limes. Squeeze the juice of all 3 limes (60ml juice). Mix the lime juice and peel with sugar. Mix the cream cheese and mascarpone briefly until a smooth mixture is obtained. Whip the cream until stiff, stirring in 1 sachet of cream stiffener. Add the cream to the mixture.
Unroll the sponge roll. Spread the cream on the sponge dish. Sprinkle with blueberries and then roll up the sponge again using the baking paper. Refrigerate the roll for about 30 minutes.

Preparation time: 1 hour (without baking and cooling time)

Recipes with Matcha

Matcha Latte

Ingredients (for 1 portion/glass of about 280ml)

Preparation

Tip

Green Smoothie

Ingredients (for 4 people)

Preparation

Tips

Matcha Sponge Roll with Lime Cream and Blueberries

Ingredients (for 12-16 pieces)

Preparation

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