Matcha Recipes from OMGTea It’s March – it’s been what has felt like the longest winter ever, and finally it’s at a close. But if you’re feeling sluggish, lethargic and just too darn gloomy to step into Spring, we can help – with the healing power of matcha. We know, we know – it’s an acquired taste. Perhaps you’ve tried it once, ordering a matcha latte in a café to get that elusive Instagram shot, but the taste wasn’t what you were expecting. However, with OMGTea, that won’t be the case. Our premium ceremonial-grade matcha tea is the finest you can buy in the UK, and as a result, it has a full, creamy flavour with a smoothness to it that you wouldn’t expect. Forget the bitter taste of matchas gone by and experience something of a matcha revelation. With over 137 times the number of antioxidants per mug than a cup of green tea, you’ll be sitting back and feeling smug about the good you’re doing your body with minimal effort. But maybe a hot cup of matcha just isn’t right for you – and that’s ok too. If we all liked the same thing, we’d be boring, right? Luckily, OMGTea’s founder Katherine has shared with us five fabulous recipes that use her specially-chosen OMGTea Matcha for Drinking & Cooking, so you can get all the goodness and enjoy a treat too – bound to cheer up a gloomy day and have you springing into the months ahead! Matcha Yoghurt Breakfast Bowl “For a tasty, healthy and satisfying breakfast, I love making a quick matcha breakfast bowl,” says Katherine. “It works for me on a busy weekday morning, and you can adapt it to suit whatever fruit or accoutrements you happen to have in the house, so you don’t have to prep too much in advance. Mix half a pot of Greek yoghurt with one teaspoon of matcha powder, til it goes a deliciously green colour and the powder is evenly dispersed. Then whisk in a little honey to taste. Serve in a bowl and top with a mixture of fruit and nuts – I particularly like cherries and almonds, or slices of grapefruit, but you could also add berries, chia seeds, granola or even crumbled ginger biscuits to create a vibrant, delicious and healthy breakfast.” Matcha Pancake Stack “Who doesn’t love pancakes? They’re an indulgent breakfast option that we love to cook at the weekends, and my whole family love this recipe for matcha pancakes. To make enough for four, you’ll need to mix four eggs with 350ml semi-skimmed milk, four tablespoons of vegetable oil, four tablespoons of sugar and one teaspoon of vanilla extract. Once this is all blended together nicely, you’ll need to add in the dry ingredients. In a separate bowl, mix 250g self-raising flour, two tablespoons of matcha powder, a teaspoon of baking powder and a pinch of salt, and then whisk this mixture into the wet mix. Don’t overmix – just enough so that the batter comes together. Heat a pan to medium-low heat, and pour in a very small amount of vegetable oil, just enough to cover the base of the pan. Then dollop a ladle of batter in, one ladle per pancake. Wait until bubbles start peeping through on the surface, and then flip, cooking for another minute or so. This amount of batter should make 16 pancakes, so it might take a while to cook them all, but it will be worth it! Serve in a stack with maple syrup drizzled all over, and sprinkle on lots of raspberries, blueberries and chopped almonds or walnuts. The taste is just gorgeous – a twist on the traditional that looks and tastes fabulous.” Matcha Chocolate Brownies “This one’s a little naughty, but you should never deprive yourself of a treat every now and again – life is all about balance, and these matcha-glazed chocolate brownies are the epitome of that for me. My children love these, they’re quick and easy to whip up so I make them whenever we have guests, they always go down so well! Mix 60g flour with 120g sugar, 45g cocoa powder, a half teaspoon of salt and a half teaspoon of baking powder. Once it’s all combined, add in 115g of melted butter, 2 large eggs and a teaspoon of vanilla extract, and mix together to form a gorgeously gooey, chocolatey mix. Preheat the oven and cook in a baking dish for around 20 minutes – I like my brownies to still be soft on the inside, but leave them a little longer if you prefer a firmer texture. But the magic of these brownies is really in the matcha topping – it’s just gorgeous, and an unexpected way to incorporate the flavour. Mix three tablespoons of melted butter with a tablespoon of honey, a tablespoon of matcha powder, a teaspoon of vanilla extract and 60g of icing sugar, to create a beautiful green glaze. Pour it over the brownies while they’re still warm, and cut into small, bitesize squares. I guarantee your loved ones will all be asking for the recipe!” Matcha Almond Butter Cups “Almost everyone I know loves those milk chocolate peanut-butter cups, so when I saw a similar recipe online using white chocolate and almond butter, I was inspired! Adding matcha makes these chocolate cups turn an incredible colour and they taste so good too – a tiny treat that’s great for sharing around, plus they’re so simple to make. Simply melt white cooking chocolate in a bain-marie along with a teaspoon of coconut oil until they’re combined. Then remove from the heat and whisk in a teaspoon of matcha powder, until the mix is smooth and a very vibrant green. Line a mini muffin tin with paper cases, and then pop a teaspoon of the chocolate mix into each one, smoothing it out to coat the base of the case. Set in the freezer for twenty minutes, and then add half a teaspoon of almond butter into each cup, and then cover with chocolate to fill each cup. Sprinkle the top with dried hibiscus petals for a really pretty contrast, and then set in the freezer for another twenty minutes.” Matcha Banana Bread “Banana bread is a popular bake because it’s quick, simple and makes the most of leftover ingredients. After seeing a few recipes online, I was inspired to add matcha to mine, to supercharge it and create a banana bread loaf that had something a little extra. Mash three very ripe bananas with 70g of almond or cashew butter, two eggs and 120ml of almond milk, mixing well to combine. In another bowl, mix together a serving of protein powder (plain, or vanilla preferably), 60g of flour, a teaspoon of baking soda, a pinch of flaked sea salt and a heaped tablespoon of matcha powder, and then stir into the banana mixture. Pour the mix into a greased loaf tin and top with seeds and chopped almonds, then bake for around an hour. Once it’s cooked, you can serve in slices, spread with almond butter for an extra nutty hit – it’s delicious and a guilt-free way of staving off those 3pm sugar cravings!” All of these recipes are made with OMGTea’s Grade A Organic Matcha for Drinking & Cooking, priced at £26.95 from