Matcha Cocoa Food

MATCHA COCOA

Steps:

• In a small pan/pot, mix Matcha and cocoa, then add hot water and mix well.
• Gradually add milk while stirring and bring to a slight boil.
• To make a sweeter, add some sugar.

MOCHA MATCHA LATTE RECIPE

Steps:

• Prep matcha: Add matcha powder and cocoa powder to a small bowl or mug. Add hot water and whisk well to fully dissolve the dry powders into the hot water.
• Heat milk: Bring milk of choice to a low simmer in a small sauce pan, or heat for 60-90 seconds in the microwave.
• Mix milk into matcha and cocoa: Pour the heated milk over the dissolved matcha and cocoa mixture. Stir with a spoon until completely dissolved.
• Sweeten (optional): If using unsweetened milk and you would like a sweeter latte, add 1 teaspoon of sweetener of choice (we like maple syrup) and mix until well combined.
• Garnish (optional): Sprinkle with matcha powder and/or cocoa powder, add a few vegan marshmallows, or add a few drops of peppermint oil and a candy cane for a holiday treat

MATCHA MOCHA MACA DRINK RECIPE

Steps:

• Heat the water or almond milk up to almost boiling.
• In a blender add your hot water or almond milk and all the ingredients.
• Blend on high until frothy.
• Pour and enjoy!
• To make a big batch of the powdered ingredients see notes below.

MATCHA AND MUSHROOM SOUP

Steps:

• Melt the butter in a large saucepan over medium heat. Add the mushrooms, thyme and the white and light green parts of the scallions, then sprinkle with salt and pepper and cook, stirring, until the mushrooms caramelize and start sticking to the bottom of the pan, about 10 minutes. Scoop out about 1/2 cup mushrooms and transfer to paper towels to drain.
• Sprinkle the matcha over the mushrooms in the pan and cook, stirring, for 2 minutes. Pour in the wine and stir to scrape up any browned bits on the bottom of the pan. Pour in the chicken stock and spinach, bring to a simmer and cook, stirring occasionally, until reduced slightly, about 10 minutes.
• Remove the soup from the heat and, working in two batches, use a blender to puree the soup until very smooth, about 2 minutes for each batch. Return the pureed soup to the pot, stir in the cream and season with salt and pepper.
• Ladle the soup into serving bowls and garnish with the reserved mushrooms and scallion greens.

CHOCOLATE MATCHA BALLS

Steps:

• Place dates, almonds, cocoa, and matcha in food processor. Blend until fully combined.
• Add vanilla extract and maple syrup. Blend until combined.
• Roll mixture into 14 balls.
• Roll balls in matcha powder. (Optional)
• Enjoy or store in refrigerator until ready to eat.

CHOCOLATE MATCHA ENERGY BALLS

Steps:

• Add dates and almonds to a food processor and process until they come together into a sticky ball. Be patient here as this will take some time - around 5 minutes.
• Break up ball and add in cocoa powder, matcha powder and almond milk.
• Process until all ingredients have been combined and form into a large sticky ball again. Around 2-3 minutes.
• Roll into 10 small balls and dust with more matcha powder.
• Store in refrigerator for up to 2 weeks or longer in freezer.