Photo from Bon Apetit
Matcha green tea is all the rage here in NYC, and I’m guessing it’s catching on wherever you’re reading this, as well. It’s commonly served as a latte, bright green and frothy, iced or hot. You’ll also find it in baked goods, such as macaroons, cookies, and even donuts, turning everything it touches a springy green.
Matcha is a green tea powder from Japan, where it has been a symbolic drink in tea ceremonies since the 12th century. The powder is made from choice, shade-grown matcha tea leaves that are dried, de-stemmed, and then stone-ground into matcha powder.
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So is this buzzy ingredient finding its way into classic Jewish foods? This year, we’ve seen plenty of bright green matcha coconut macaroons, and our tastebuds are ready for more. Matcha babka, anyone?
Here are some more delicious looking matcha Jewish mash-ups:
Matcha Donuts, from Bon Apetit
Matcha Black Sesame Babka from Fix Feast Flair
Matcha Green Tea Cream Cheese Spread from Dessert With Benefits
Matcha Swirl Cheesecake from A Cozy Kitchen
Matcha Black Sesame Cheesecake from Food 52
Matcha Coconut Macaroons from I am a food blog
Matcha Challah (vegan) from Challah Hub
Matcha Challah from Haut Apetit
Matcha Hamantaschen with White Chocolate, Toasted Pecans, and Sake-Infused Bing Cherries from A Jew’s Bouche
White Chocolate Matcha Rugelach from Hill Reeves
Matcha Rugelach with Black Sesame Filling from Food 52
