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Spread the matcha LOVE®
this Valentine’s Day and gift your special someone something that will keep them grounded no matter where the day takes them. Matcha is Japanese green tea leaves that are steamed, dried and finely-ground into a tea powder. The natural caffeine and L-theanine found in matcha takes effect throughout the day, giving you the extra “boost” you need to tackle your daily tasks and stay focused while doing so.
Offering versatile products that can be effortlessly incorporated into any hectic schedule, matcha LOVE’s Culinary Matcha
is perfect for creating savory dishes, baked treats or even a tasty matcha smoothie. For those who seek to celebrate the traditional way, the brand offers ceremonial-grade tea powders
that give a modern take on an ancient ritual. And, if you’re on-the-go, matcha can also be found in ready-to-drink formats like bottles
for quick, yet gentle boosts of energy.
Melt your Valentine’s heart and taste buds by whipping up a delicious matcha latte—perfect to be shared as a couple or for dipping with matcha-glazed biscotti!
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- 3/4 cup Unsweetened almond milk or soy milk
- 1 tsp of matcha LOVE® Culinary Matcha Powder
- 1/4 cup Hot water
- Agave nectar
- Add the almond or soy milk to a small pot over medium heat and bring to a simmer.
- Place 1 teaspoon of matcha LOVE® Culinary Matcha powder in a heatproof cup. Slowly whisk in 1/4 cup boiling water, then the milk, tipping cup slightly to help create more foam. Sweeten with agave syrup to desired sweetness.
For the Biscotti
- 1/2 cup Vegetable oil
- 3 lg. Eggs
- 1 cup Granulated sugar
- 3 1/4 cups All-purpose flour
- 1 Tbsp. Baking powder
- 1 pinch Salt
For the Matcha Glaze
- 1 1/2 tsp. Matcha powder
- 3 Tbsp. Hot water
- 2 tsp. Corn syrup
- 1 3/4 cup Sifted powdered sugar
- Preheat your oven to 375°F. Line a 13×9-inch baking sheet with parchment paper.
- In a medium mixing bowl, whisk together the oil, eggs, and sugar until the sugar has dissolved. In a separate bowl, whisk together the flour, baking powder and salt. Pour the flour mixture into the oil mixture and stir until just combined.
- Pick up the dough and roll it into a ball. Place the ball on the lined cookie sheet and use the palms of both hands to roll it out into a cylinder as long as the baking sheet. Use your hands to press the dough down to 1/2-inch thickness.
- Bake for 25–30 minutes, rotating the sheet pans halfway through, until the dough is lightly browned. Cool on a rack for 10 minutes, or until it is cool enough to handle. Slice the dough crosswise into 1/2” slices. Place the slices cut-side up back on the cookie sheets and bake for another 7–10 minutes per side, until golden brown around the edges.* Cool the biscotti on a rack.
- To prepare the glaze, whisk the matcha powder and hot water together in a medium bowl until entirely combined. Stir in the corn syrup, followed by the sifted powdered sugar. Let stand for a few minutes to cool and thicken.
- Either drizzle the glaze over cooled biscotti, or dunk the cookies right into the glaze. Let stand for 15 minutes to allow the glaze to harden. Store in an airtight container for up to 1 week.
The biscotti will harden a bit after it comes out of the oven, so it’s okay if it still feels a little soft in the middle.