Mighty Matcha Green Tea: How to get this superfood into your life this summer

More than just lattes! With a host of health benefits, matcha green tea is a great addition to your daily diet. These 6 tasty recipes will make it easy get more matcha this summer.

Unless you’ve been living under a rock for the past two years, you’ve probably heard of the amazing benefits of matcha green tea. It has as much caffeine as coffee, so it’s a great pick-me-up. Furthermore, it has also been linked to plenty of possible health benefits such as lower blood pressure, increased metabolism and may even protect against cancer and heart disease.

Here are some tips for incorporating this superfood into your summer eating habits…

Matcha Green Tea

Matcha green tea tin and whisk


The simplest way to consume matcha green tea is simply to drink it. However, not all matcha teas are created equal so here are some things you should consider:

What is Matcha?

Matcha is a kind of green tea that is predominantly used in Japan. It has been a part of Japanese culture for hundreds of years and was traditionally consumed as part of a beautiful and elaborate ceremony. Nowadays you can find matcha all over the world in cakes, lattes and much more.

With most tea drinks, the leaves are steeped in water and removed before consumption. With matcha (literally ‘powdered tea’) the leaves themselves are crushed and dried into a fine powder which is whisked into the drink itself which means you get more of the benefits of the plant.

Matcha Green Tea Grade:

Matcha comes in two basic grades which are ceremonial and culinary. Ceremonial grade matcha is what you’ll need to buy if you’re planning on drinking it. Ceremonial grade matcha is more expensive, but seriously worth it if you want to actually, you know, enjoy the taste. For cooking or baking (and even for smoothies and lattes if you plan on added lots of other flavored ingredients) you can use the cheaper culinary grade matcha.

Matcha Green Tea Brand:

Matcha is considered by some to be an acquired taste. Some people find it too bitter or even a little ‘fishy tasting’. This is usually down to drinking the wrong grade or simply a case of finding your preferred brand. My personal favorite is by Urban Vibes because it has a delicate, mild flavor that makes it perfect for drinking with no added sweeteners. Plus it comes in an adorable little tin and I’m a sucker for cute things.

Matcha Green Tea Preparation:

If you’re used to drinking Matcha Lattes, be warned: real matcha green tea is very different from the sugary, creamy confections whipped up by Starbucks.

  • Put 1/2 a tsp of matcha powder into a cup or bowl. If you prefer, you can sift the powder through a small sieve first to ensure it’s ultra-fine.
  • Add hot water – it just be just below boiling temperature.
  • Whisk the mixture until the powder has dissolved. Ideally, you should use one of these beautiful little whisks but a coffee frother will do the trick.
  • Your matcha tea is now ready to drink. However, if you prefer you could add a little honey or milk to taste.

Looking for more healthy tea drinks? Check out these 5 healthy teas. Now we’ve got some matcha green tea recipes you’ll want to try for the summer.

Overnight Breakfast Bowl Matcha Green Tea Recipe

matcha green tea overnight breakfast bowl


If you’re anything like me, you find breakfast a struggle. I want something tasty, healthy and interesting but I’m too sleepy in the mornings to make anything complex. Well I’ve got great news for you, this tasty overnight breakfast bowl from gnom-gnom is going to save your summer. Make it on Sunday evening and you’ll totally transform your Monday morning. For an added bonus, it’s also vegan, keto and Paleo-friendly! I love putting the ingredients in a jar, to store for work, making it a perfect grab and go breakfast.


  • 1 cup of milk alternative such as coconut, almond, macadamia or oat milk.
  • 2 tbsp chia seeds
  • 1-2 tsp matcha green tea powder
  • vanilla stevia drops or preferred sweetener (maple syrup works perfect!) to taste
  • 1 pinch of pink Himalayan salt


  1. Mix chia seeds with your chosen milk, matcha, sweetener, and salt. Cover and refrigerate overnight. For the milk, I like to mix 1-2 tablespoons of full fat coconut milk (the canned stuff) with 1 cup of water.
  2. Add more liquid as needed to reach desired consistency (optional). Sweeten to taste and serve with toppings of choice.
  3. To make the smooth version, simply blend in a high speed blender. You can add some avocado for added creaminess, mint leaves (or extract) for a fresh touch, and a handful of ice.
  4. Chia pudding (without avocado) can be kept refrigerated in an airtight container for up to a week (which makes it ideal for meal prepping)

Matcha Mochi Yogurt Pops

Matcha green tea ice pops

My Name Is Yeh

Superfoods don’t have to be boring. Try out these yogurt pops from My Name Is Yeh and you can get your matcha benefits while still indulging your sweet tooth.


  • 2 cups of plain yogurt
  • 1/4 tsp vanilla extract
  • 2 tbsp honey
  • 1/4 tsp almond extract
  • 2 tsp matcha powder
  • a pinch of kosher salt
  • 1 cup mochi bits


  1. Whisk together all of the ingredients except for the mochi.
  2. Taste and add more honey, if desired.
  3. Fold in the mochi.
  4. Finally, spoon into popsicle molds, insert popsicle sticks, and freeze for a few hours.
  5. When you’re ready to serve, tun the molds under warm water for easy removal.

Matcha Green Tea and Lemon Dressing

Food By Maria

If you want to reap all the benefits of eating this superfood, why not make it the center of a healthy vegetable dish? Make super-simple dressing from Food by Maria and your salad will have a lovely zesty flavor.


  • 2 tbsp of fresh basil, chopped
  • 1 packet of My Tea Matcha (or matcha brand of your choice)
  • 5 tbsp EVOO
  • Juice from 1 lemon
  • Pinch of salt
  • 1/2 tsp of fresh cracked pepper


  1. Add all of your ingredients into a small mason jar.
  2. Seal the lid and shake for a few seconds.
  3. Store in the fridge for up to 5 days.
  4. Let it sit for around 20 minutes before adding to your salad of choice. So make it a bit ahead of time!

Matcha Hummus

Matcha Green Tea Hummus

Two Purple Figs

Bust this eye-catching hummus out at your next BBQ and watch other guests turn green with envy. They don’t need to know it only took you 5 minutes to make…


  • 3 cups of peeled chickpeas (cooked or canned, if canned, rinse well)
  • 3 tbsp of tahini
  • ¼ cup of warm water
  • 1 clove of garlic
  • Juice of 1 lemon
  • ½ tsp of salt
  • ¼ tsp of cumin
  • 2 tbsp of extra virgin olive oil
  • 1 1/2 tsp of Aiya Cooking Grade Matcha green tea powder (or your favorite brand)


  1. In the bowl of a food processor, place the chickpeas and pulse them until they all breakdown and have a fine texture.
  2. Add the remaining ingredients and process until the hummus is smooth.
  3. Taste and adjust with extra salt, lemon, juice, tahini (for thickness), water (for thinning out).
  4. Lastly, add the matcha powder and process until blended and the hummus is green.

Matcha Green Tea Ice Cream

Matcha Green TeaIce Cream

Gemma Stafford

Obviously the ultimate matcha recipe for summer is matcha green tea ice cream. This easy recipe only has 4 ingredients and doesn’t even require an ice cream machine, you can make it using a hand blender.


  • 14 oz (1 Can/ 400ml) sweetened condensed milk (fat-free or regular) cold
  • 2 cups (16oz/450 ml ) whipping cream, cold
  • 1 tsp vanilla extract
  • 3 tbsp Matcha green tea powder


  1. Place sweetened condensed milk in the fridge to keep cold.
  2. Beat cold heavy cream on medium in a stand mixer fitted with the whisk attachment (or using a hand mixer) until stiff peaks form.
  3. Turn down the speed a little and pour the condensed milk into the whipped cream. (Stir in vanilla extract now if desired).
  4. Then, turn up the machine speed again and whip until your mixture is thick and to stiff peaks.
  5. Now that you have your ice cream base add in your Matcha green tea powder and mix on medium speed until the mixture is an even mint green color.
  6. Finally, transfer your ice cream to a large resealable container and freeze at least 6 hours or overnight before scooping and serving.

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