Tag Archive for matcha

Vanilla Green Tea Kefir Shake

Green tea and vanilla. These are two flavours that I love together.

There’s a macaron joint in my neighbourhood that serves a vanilla green tea, and it’s just my favourite thing.

As the weather gets warmer, though, a young girl’s thoughts turn to Frappucinos. Milkshakes. Smoothies. Cold, creamy, and refreshing, there are unlimited ways to make these frosty drinks.

vanilla green tea kefir shake

The base of this one is matcha and a delicious new vanilla kefir that ended up on my doorstep a week ago.

Now, I’m a fan of kefir. In fact, I’m a fan of anything with probiotics. I take a supplement and I also make sure I eat yogurt or kefir every day.

I should say, for the record, that I there’s yogurt (or kefir) and then there’s yogurt. I think a lot of people buy yogurt thinking it’s good for them, but the kind they are buying actually is packed with sugar and has little nutritional value or probiotics. I usually buy the stuff that’s plain, no sugar, no additives. Or I make my own.

Because I’m buying the plain stuff, I don’t usually eat (or drink) it straight. I usually throw it in a smoothie, which helps to make it less tart and more palatable.

But this stuff! I could drink it straight from the jug! It’s so tasty! And it gives anything you add it to a tart vanilla kick. Oh–and it passed the kid test; Michael loved it and kept asking for it.

This creamy, green “shake” is super healthy and packed with antioxidants and all kinds of other things that are good for you, and it takes about 30 seconds to make.

Vanilla Green Tea Kefir Shake

Ingredients:

  • 1 cup Kefir (I used Olympic Dairies Organic Vanilla Kefir)
  • 1 tsp matcha powder
  • 1-2 tbsp maple syrup
  • 6-8 ice cubes
  • 1 tsp vanilla (optional–if you are using plain kefir add it, otherwise the vanilla in the flavoured kefir will do it)
  • 2 tsp Vega’s Protein & Greens Vanilla flavour (optional–this just adds more nutrition)

Method:

Place all ingredients in a blender and blend well until smooth. Serve.

Green Tea (Matcha) Ice Cream

Summer has arrived in full force here in Vancouver, and we’re currently in the middle of a heat wave. The Sprout and I have been logging tons of time at our local pool, and it rocks.

I think, in some ways, that I’m lucky. Cold affects me more than heat does. I would much rather be too hot than too cold, if I had the choice. I can handle it–as long as it’s not sticky and humid–that’s the stuff that kills me.

But this current balmy weather is suiting me just fine! I’m eating tons of salads, I bought a boat load of local strawberries, cherries and blueberries at the farmer’s market, and this week, I’m cooling down with ice cream.

green tea matcha ice cream.

Ice cream! It’s the best, right? Cold, creamy, delicious.

If you’ve ever had green tea ice cream before, it’s likely it was a Japanese restaurant. Green Tea and Mango ice creams are often on the dessert menu at sushi bars.

Kiss me organic matcha This recipe is made with a special kind of green tea called Matcha. It’s not like the loose tea leaves or the tea bags that you buy to make a cuppa. It’s a much more concentrated form of green tea, and it’s perfect for making green tea lattes (iced would be nice this time of the year), which I love made with vanilla soy milk. I also often add a teaspoon or so (I’ve been using Kiss Me Organics Matcha, and I love it!) to my morning smoothie. You see, matcha is high in antioxidants, and even in such small quantities, because it’s so concentrated, it’s a good little bonus.

It’s also perfect for making ice cream.

Most ice cream recipes are based on a custard, which requires you to take egg yolks, sugar, and whipping cream, and heat them on the stove. After it’s cooled down, you make the ice cream in your ice cream maker. What I love about this recipe is that instead of adding the whipped cream to the custard, you whip the cream, and then fold it into the cooled eggs-milk-sugar-matcha mixture. This results in a much lighter and creamier texture–it’s incredibly smooth and velvety on your tongue. Le sigh. Le deliciousness.

Green Tea Matcha Ice Cream Recipe

Ingredients:

  • 1 Tbsp Kiss Me Organics Matcha green tea powder
  • 3 Tbsp hot water
  • 3/4 cup milk
  • 2 egg yolks
  • 5 Tbsp sugar
  • 1/2 tsp vanilla bean seeds
  • 3/4 cup heavy cream, whipped

 

Method:

  1. Place the matcha powder in a small bowl, and add the hot water to it. Stir well to dissolve.
  2. Place the milk, egg yolks and sugar in a heavy-bottomed pot over low-medium heat, and mix well. Heat until steaming and just about ready to boil. Remove from the heat and add the vanilla bean seeds and the dissolved matcha slurry. Whisk well to dissolve.
  3. Pour the mixture into a bowl, and cover with plastic wrap, ensuring the wrap is stuck to the top of the custard, to keep it from getting a skin. Place in the fridge for a few hours, or overnight, to completely cool.
  4. Whip the cream until it forms stiff peaks. Fold gently into the cooled matcha custard.
  5. Freeze according to your ice cream manufacturer’s directions. I have a Cuisinart, and it takes about 20-30 minutes in mine.