An unexpected, surprisingly healthy ingredient is the secret to this frosting, (in addition to tea). It’s easy it is to work with, delivers a luxurious, creamy texture but it’s dairy-free & doesn’t use nuts. You may be amazed to discover that it’s sweet potato!
If you love Matcha, the taste of this frosting will make you swoon. The vibrant, natural green colour makes desserts look very pretty. It’s sweetened with maple syrup instead of sugar & contains coconut oil, all of which create an irresistible taste.
Use Matcha Frosting as you would regular frosting, in all your favourite recipes, or add a dab to biscuits.
You can also make a luscious Lemon Lavender Tea Frosting, by following a similar sweet potato base recipe.
Healthy Tip Accompanying this food item with the same tea used in the recipe (hot, iced, or as a tea latte) can enhance the enjoyment of all the flavours, as it adds a layer of complimentary flavour, which amplifies & brightens the taste of all the ingredients. Tea is also a delicious, low-calorie, healthy alternative to alcohol or sugary drinks.
As well, when you’re eating carbs or sweets, it can also be a great idea to reach for teas that help counteract these effects.
Mulberry tea has been used in Asian traditional medicine for hundreds of years as a way to support blood sugar balance & assist weight management. Studies are starting to support these ideas, & are finding that the mulberry can help block carbohydrate absorption.
Detox tea may be an even better choice when having rich or higher-fat foods, as well as carbs & sweets, as the herbs in it were traditionally consumed to counteract all three of these.
Recent studies show that a HOT BATH can have similar benefits as exercise! Effortlessly burn calories, stimulate the metabolism, manage blood sugar & more. Click HERE to discover how to optimize your bath & learn about the surprising benefits of a bath.
Get inspired with more tips, techniques & recipes - watch & learn directly from Tea Master Daniela Cubelic in this captivating VIDEO SERIES.
Learn how to make chai tea soup, tea hot chocolates, mulled cider teas, tea infused oatmeal, ice cream tea floats, tea lemonades, iced teas & more. You’ll also discover fascinating facts & info about the health benefits of tea, tea history & secrets for tea brewing.
gluten-free, dairy-free & vegan
makes approximately 1 ½ cups
1 large sweet potato
½ cup maple syrup
6 tablespoons melted coconut oil
⅛ teaspoon salt
2–4 tablespoons water
2 teaspoons matcha
1. Peel sweet potato & cut into 1-inch cubes. Set up a pot with an inch of water & a steamer basket, & bring water to a boil. If you don’t have a steamer basket, a stainless steel colander that fits inside a lidded pot will do the trick too. Put sweet potato chunks into steamer basket & cook until they are soft. This will take approximately 10–15 minutes. Transfer cooked sweet potatoes onto a tray so that they can cool quickly.
2. Measure out 1 cup of sweet potato by mashing it firmly into a measuring cup. (Save any extra sweet potato in the fridge & add it to salads or soups—it’s very nutrient dense.)
3. Put sweet potato into a blender or food processor with maple syrup, coconut oil, 2 tablespoons water & salt. Pass Matcha through a sieve or fine mesh tea strainer as you add it to the blender so that it mixes more easily & any clumps are removed. Blend on high speed until smooth—at this point, the frosting will be quite runny. If your mixture is not coming together, you can add a little more water—be careful not to add too much liquid, or your frosting will be too soft. Taste & adjust to your preference by adding more Matcha if desired.
4. Pour frosting into a container & place in the fridge to set. The longer it stays refrigerated, the firmer it will become. To decorate cakes, either wait until mixture is semi-set, but still soft, or remove from refrigerator after fully setting, & allow to warm slightly before decorating. Keep frosting refrigerated until just before serving. Frosting can be kept in the fridge for 3–5 days.
Always keep frosting refrigerated until just before serving. Cooked sweet potatoes should be discarded if left out for more than 2 hours at room temperature.
Frosting can be kept in the fridge for 3–5 days.