The Benefits of Matcha Green Tea
Matcha green tea is the superhero of the tea world. It is high in antioxidants, a powerful detoxifier, has been shown to have antibiotic properties, and improves cholesterol. Matcha green tea is loaded with the amino acid L-theanine which simultaneously increases energy levels (better than coffee!) while enhancing relaxation. It has also been proven to boost memory and concentration.
Matcha tea is sold in a ground powder form in three grades: Culinary, Premium, and Ceremonial. All three are great for drinking, with a moderate change in flavor profile. Culinary grade matcha tea is the most affordable option and great to cook with. You can add matcha to smoothies, make ice cream, pancakes, and more. The best part is, the beautiful green color is perfect for your holiday baking.
Check out the Matcha Truffle recipe below and bring something healthy and festive to your next holiday gathering!
LiveWELL Green Chocolate Truffle Recipe:
- 10oz white chocolate
- 1/3 cup heavy cream
- 3/4 teaspoon matcha + more for coating
- 1/8 teaspoon salt
- 2 tablespoon unsalted butter
- 2 teaspoon of hot water (if needed)
- Freeze dried raspberries
- Silicone ice cube tray
- Piping bag or small plastic storage bag
- Strainer to sift the matcha
1. In a saucepan, warm the heavy cream and butter on low heat just so the butter can melt. Add salt.
2. Slowly add the warm cream mixture to the matcha and whisk or stir until there aren't any lumps. It'll also help if you sift the matcha first. Set aside.
3. Rough chop the white chocolate and put into a large stainless steel or glass bowl.
4. Put about four cups of water in a pot to boil. After the water comes to a boil, turn off the heat and place the bowl of chocolate on the pot for the chocolate to melt slowly. Stir occasionally with a spatula.
5. Once the chocolate has melted completely, take the bowl off the pot and pour in the matcha cream into the chocolate. Mix well.
6. If the chocolate starts to separate or look grainy, add in a tablespoon of hot water and the chocolate mixture/ganache will come back together. Add another tablespoon if needed.
7. Pour the ganache into a piping bag or a plastic storage bag.
8. Pipe the ganache into silicone molds.
9. To get a smooth and even surface, scrape off the top of the mold.
10. Put the molds into the fridge for about 4-5 hours to solidify the ganache.
11. Once solidified, carefully pop the cubes of ganache out of the molds.
12. Sift some matcha on a plate and coat each cube of ganache. Crush some freeze-dried raspberries on the same plate and sprinkle on top.
Recipe courtesy of www.ohhowcivilized.com