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9 Ridiculously Tasty Ways To Get More Matcha

Leah Vanderveldt
Author:
January 30, 2016
Leah Vanderveldt
By Leah Vanderveldt
mbg Contributor
Leah Vanderveldt is an author living in Brooklyn, New York. She received her bachelor’s in communications and media from Fordham University, and is certified in culinary nutrition from the Natural Gourmet Institute. She is the author of two cookbooks: The New Nourishing and The New Porridge.
January 30, 2016
 
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Matcha is very much having a moment. This powdered version of green tea gives you about three times as many antioxidants than its whole-leaf cousin and can even aid in weight loss.

Its nutritional edge is due to the fact that you're consuming the entire leaf in powdered form as opposed to water infused with the tea leaves. But let's go beyond the cup of tea or matcha latte and see what else we can do with this magical powder.

Vanilla Matcha "Milk" Shake

A matcha shake made with almond milk and coconut cream is our idea of heavenly.

Get the recipe

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Matcha Smoothie Bowl

Photo by PANATEA, by James Ransom Photography

A smoothie bowl from the founder of Panatea (and matcha maven) herself.

Get the recipe

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Blueberry Crisp

You can even sneak matcha into a berry crisp.

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Matcha Chocolate Chip Protein Squares

Whip up these protein squares for an on-the-go boost.

Get the recipe

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Matcha Banana Bread

Grain-free banana bread with an antioxidant upgrade.

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Matcha Banana Nice Cream

If you're already a banana "nice" cream convert like us, you'll love this delightlfully green version.

Get the recipe

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Chocolate Matcha Butter Cups

Photo by Keepin' It Kind

Wow your fellow matcha lovers with these coconut-butter-based treats.

Get the recipe

Vegan Matcha Cheesecake

Celebrate in (vegan) style with this tea-infused cheesecake.

Get the recipe

Matcha Coconut Energy Bars

Unlike coffee, matcha gives you a sustained boost of feel-good energy, making it a great ingredient for a homemade energy bar.

Get the recipe

Leah Vanderveldt
Leah Vanderveldt

Leah Vanderveldt is an author living in Brooklyn, New York. She received her bachelor’s in communications and media from Fordham University, and is certified in culinary nutrition from the Natural Gourmet Institute. She is the author of two cookbooks: The New Nourishing and The New Porridge.

Vanderveldt is a former food editor at mindbodygreen and has previously worked for Vogue, Vanity Fair, and Australian Home Beautiful.