by Tea Master Daniela Cubelic

One day while making Matcha tea, it occurred to me that it had a similar texture to icing sugar & I wondered how well the two would combine. It look less than 60 seconds to prepare & the answer is… marvellously! Many creations have since been dusted with delicious Matcha Icing Sugar. Use it on pancakes, waffles, crepes, yogurt, ice cream, cookies, pudding, chocolate truffles, cakes, or as a coating for candy (including Tea Cough Drops). You can also make gourmet almond, macadamia, pine or other nut mixes by coating nuts with it. See my recipe for Matcha Almonds (a great study snack) as they may help with mental focus. During the holiday season Matcha Icing Sugar is an easy way to dress up desserts with a festive green flair, but the verdant green colour magically always seems to look pretty & feel “in season”, regardless whether it’s spring, summer, fall or winter.  

I love beautiful things, but I pack a lot of activities into a day & so when I’m baking, being able to do something quickly is very appealing. Thus before long, I began reaching for Matcha Icing Sugar instead of making frosting most of the time. 

Matcha Icing Sugar has more advantages than I realized when I began using it. Matcha lends the icing sugar a deeper, more complex, slightly nutty flavour which pairs very well with vanilla, chocolate or fruity desserts. The slight bitterness of the Matcha acts as a beautiful counterpoint to sweets.

Matcha is an umami taste, which means it can round out other flavors & provides a compelling, satisfying taste to foods, along with a slightly savoury note. 

It’s also a tasty way to sneak some goodness & anti-inflammatory, alkaline power into desserts. Matcha is nutrient dense, high in antioxidants & it also contains an abundance of the amino acid l-theanine, which is simultaneously calming, but also aids mental focus. Often when we are craving sweets, we are actually looking for some comfort, soothing & stress-relief. The Matcha is there for you to do just that!

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.

Accompanying treats or rich foods with a cup of Detox or Mulberry tea, or having these teas half an hour or an hour after eating, may be a healthier & smarter way to indulge. 

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. 

We love seeing what you're making! ⁠Share & tag your Silk Road recipes with the hashtag #SilkRoadCommuniTEA - you’ll find us on FACEBOOK, INSTAGRAM, TWITTER & PINTEREST.

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.

MATCHA ICING SUGAR

gluten-free, dairy-free & vegan 

This is so quick to prepare, that I usually make it up by the tablespoon so I don’t have more than I need. Matcha loses its freshness rapidly through exposure to air, (which also will affect the antioxidants as well as the colour which will turn more yellowish rather than bright green), so it’s best to use it up within a few days of making it.

The ratio of Matcha to icing sugar will depend on how much you enjoy the taste of Matcha. If you are a die-hard Matcha lover, you may want to go as high as equal parts icing sugar & matcha. Otherwise, a range of 3–4 parts icing sugar to 1 part Matcha provides a nice balance of flavour. If you’re unsure, start by making a tiny amount & with a higher proportion of icing sugar to tea. Then add a bit more Matcha & keep tasting & adding Matcha until it’s just as you like it.

INGREDIENTS
1 tablespoon icing sugar
½ teaspoon of Matcha

DIRECTIONS

1. Measure icing sugar & matcha in a bowl. Stir lightly to mix.

2. Put a teaspoon or two of the powdered mixture into a strainer or sieve. Hold it over whatever item you are dusting with Matcha Icing Sugar. Stir continuously with a spoon while the mixture is in the strainer or sifter, & it will blend the two together more finely. Move the strainer or sifter back & forth over the items you are dusting to coat evenly.