Have you ever wondered what gives green-tea ice cream or green-tea pound cake its vivid, matte green color? The secret is Japanese matcha, a talc-fine, silky powder that adds concentrated flavor and striking color to sauces, desserts, smoothies, and more.
Mix matcha into softened vanilla ice cream or frozen yogurt; refreeze until ready to serve.
Stir into low-fat yogurt or cottage cheese; top with fresh fruit.
Add a few spoonfuls to a smoothie of apricot nectar, plain yogurt, banana, and almonds.
Sift a little “matcha snow” over a dollop of whipped cream, or blend with equal parts confectioners’ sugar to dust over nut breads or cookies.
