Matcha Paste
A professional-grade, silky smooth matcha paste that eliminates clumps forever. This versatile secret weapon is perfect for instant lattes, drizzling over ice cream, or as a vibrant base for your favorite wellness desserts.
Servings: 150 ml
Calories: 70kcal
Ingredients
- 20 g Matcha Powder (High quality/Ceremonial grade preferred)
- 80 g Granulated Sugar (Divided into two 40g portions)
- 100 g Heavy Cream (Can substitute oat, soy, or coconut cream)
Instructions
- Sift and Dry Mix: Sift the matcha powder through a very fine strainer into a medium bowl. Add half of the sugar (40g) to the bowl and mix the dry ingredients together. This step is crucial; the sugar acts as a spacer, preventing the matcha from forming clumps.
- Heat the Liquid: Combine the heavy cream and the remaining half of the sugar (40g) in a small saucepan or a microwave-safe bowl. Heat until it reaches approximately 70°C (158°F) so the sugar is fully dissolved. Do not let it boil.
- Emulsify (The "Slow Pour"): Add the warm liquid to the matcha-sugar mixture one tablespoon at a time. Use a small whisk or spatula to mix thoroughly after each addition until a smooth, thick "slurry" forms. Repeat this 5 to 7 times to achieve a professional, silky texture.
- Strain While Warm: Pass the warm paste through a fine-mesh sieve. Straining while warm is essential; once it cools, it becomes too thick to pass through easily.
- Shock the Color: Immediately place the container in an ice bath. This rapid cooling "shocks" the matcha, locking in the brilliant, "electric" green color.
Notes
- Storage: Store in an opaque or dark container in the back of the refrigerator (light is the enemy of chlorophyll). Use the smallest container possible to minimize air exposure.
- Shelf Life: Best used within 7 days. It remains safe to eat after a week, but the vibrant green color will begin to oxidize and turn a duller olive-brown.
- Dairy-Free Substitutions: You can easily swap the heavy cream for oat, soy, or coconut cream. The resulting paste will have a slightly looser consistency but works perfectly for drinks and bakes.
- Sugar Substitutions: Granulated sugar is highly recommended as it preserves the vibrant green color and physically breaks down matcha particles. Agave or honey can be used, but the color will not be as electric.
Nutrition
Serving: 15g | Calories: 70kcal | Carbohydrates: 8g | Protein: 0.5g | Fat: 3.6g