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Blog

Butteryum food blog recipes

Filtering by Tag: matcha recipes

Iced Matcha Latte

Patricia @ ButterYum


I love an iced beverage during the hot summer months. Iced tea and iced coffee are classics, but I’m currently obsessed with iced matcha lattes. What I love most about them is how quick they are to whip up. Iced coffee/tea require brewing or steeping, but Matcha powder dissolves instantly so you can enjoy a creamy latte in mere seconds.

Items used to make this recipe:

(affiliate links)


Iced Matcha Latte

Makes 1 serving

Printable Recipe

Ingredients

Directions

  1. Using a beverage whisk or personal blender, combine milk, matcha powder, pure vanilla extract, and sweetener; pour over ice and serve immediately. Enjoy!

Matcha Gelato

Patricia @ ButterYum

matcha.gelato_butteryum.jpg

If I had to sum up the difference between gelato and ice cream with just one word it would be this: FLAVOR. Unlike ice cream, gelato is made with mostly milk, not cream or egg yolks. Both cream and egg yolks contain a lot of fat, which contribute to rich and creamy texture, but they also have a tendency to dull flavors, especially in cold foods. Gelato is also easier to make because all you have to do is heat the base mixture until it reaches a boil. No tempering of eggs or cooking until the base thickens to a custard. But hey, if you want to check out a more traditional custard-based recipe, I’ve got you covered - Click Here for my Matcha Ice Cream recipe.

Items used in the recipe:


Matcha Gelato

makes 1 quart

Printable Recipe

Ingredients

  • 3 cups whole milk

  • 1 cup heavy cream

  • 3/4 cup granulated sugar (or up to 1 cup)

  • 2 tablespoons cornstarch, sifted

  • 1 tablespoon matcha powder, sifted (use really good stuff)

  • 1 pinch salt

Directions

  1. In a medium mixing bowl, whisk together sugar, cornstarch, matcha powder, and salt; set aside.

  2. In a 3 or 4-quart saucepan, combine the milk and cream; add the sugar mixture and whisk to combine.

  3. Heat over medium-high until mixture comes to a boil, stirring frequently.

  4. Remove from heat and allow to cool for about an hour before transferring to an airtight container to chill in the fridge overnight (or up to a week).

  5. Churn in ice cream maker (according to manufacturer’s instructions).

  6. Store in airtight freezer-safe container.

  7. Allow to sit at room temperature for 15 minutes before serving.