Matcha is something that, by now, I’m sure we have all heard of. It’s been the “it” thing for a while and it doesn’t look like it’s slowing its roll any time soon. This finely milled green tea powder has been a staple in Japan since the twelfth century when it became the focus of the traditional tea ceremony. More recently, matcha has entered the mainstream as more than a ceremonious tea and as everything from a simple latte to candies to extravagant baked goods.
A lot of the popularity of matcha is tied to the health benefits associated with it. The tea is naturally high in antioxidants, amino acids, and chlorophyll. The high concentration of chlorophyll is the cause of its vibrant green color. It is also said that the amino acids present in matcha are known to have a relaxing effect on the body. Also, similarly to green tea, matcha helps many to focus and feel refreshed. Because the leaf of the tea is ground into a fine powder, it is easily incorporated into beverages or food so that, unlike typical steeped tea, the matcha is actually ingested during consumption — allowing for more of these wonderful nutrients to be absorbed.
While drinking the matcha tea is a wonderful experience on its own, we decided to do something a little different with this recipe. We used a handful of simple ingredients to create a wonderfully light textured matcha mousse that’s versatile enough to go from breakfast to dinner. Add a dusting of cocoa or a few chocolate chips and it makes a decadent desert. Let it set in a collection of small, resealable dishes and it can be a great grab-and-go snack as well, for children and adults alike.
- 1 teaspoon gelatin
- 2 tablespoons raw honey
- 1/4 cup warm water
- 1 cup heavy cream
- 2 tablespoons Matcha powder
Whisk the gelatin, honey, and water together until well blended.
Stir in the heavy cream and matcha powder.
Once combined, place in the fridge to set, about 30 minutes. Serve immediately.