If you have been swept up by the recent matcha wave in Mumbai and India, then you`re not alone. The Japanese tea powder has got a stronghold on the palates of many diners and beverage lovers in Mumbai.
While the Matcha Latte is one of the most popular coffees that is currently being served, there is so much that can be done with the ingredient. A few years ago, it was a part of many desserts but has now entered menus across categories, owing to its virality.
If you are still testing the waters, start with these easy recipes that you can try out. Mumbai chefs not only share one for a gelato but also one that includes boba — hoping to not only sweep you with the flavours but also the different ways you can consume it, before you set your mind on something more complicated.
Almond-Matcha Gelato
Chef Amandeep Singh, who is the executive sous chef at The Westin Mumbai Garden City in Goregaon, says you can make a delicious Almond Matcha Gelato. He explains, “Almonds bring a creamy depth to the gelato, and matcha offers an earthy green that pistachio lovers will still swoon for.”
Ingredients:
Whole milk 2 cups
Heavy cream 1 cup
Blanched almonds 3/4 cup (soaked overnight)
Sugar 1/2 cup
Egg yolks 4 nos
Matcha green tea powder 1.5 tsp
Vanilla extract 1 tsp
Method:
1. Blend almonds with 1/2 cup milk until smooth. Set aside.
2. In a saucepan, warm the remaining milk and cream over medium heat.
3. In a bowl, whisk egg yolks and sugar until pale. Temper with hot milk, then return to the pan and stir constantly.
4. Cook until the custard thickens (coats the back of a spoon). Remove from heat.
5. Stir in almond paste, matcha powder, and vanilla.
6. Chill the base completely, then churn in an ice cream maker.
7. Freeze until set.
Iced Matcha Boba
At Donmai, chef Oishik combines the viral love for matcha along with boba to convince you to make Iced Matcha Boba.
Ingredients:
Chewy Boba 20 gms
Vanilla Syrup 10 ml
Ice 4-6 cubes
Milk 90-120 ml
Ceremonial Grade Matcha 2 gm
Warm water 30 ml
Method:
1. In a tall glass, add the chewy boba and vanilla syrup.
2. Add 4 to 6 cubes of ice to the glass, then pour in about 90 to 120 ml of milk.
3. In a separate bowl, strain 2 gms of ceremonial grade matcha.
4. Add 30 ml of warm water to the trained matcha and whisk it with a matcha whisk until a layer of foam forms.
5. Assemble the drink: Gently pour the whisked matcha into the glass with the boba, syrup, ice, and milk.
6. Serve immediately with a boba straw on the side.