• 1/2 cup milk (any fat content is fine)
• 1 generous cup vanilla ice cream
• 1 tablespoon matcha powder
• 1 1/2 tablespoons malt powder
• dash of vanilla extract
• 2 teaspoons honey

Combine all ingredients in a blender and blend until creamy and no big chunks remain. Enjoy the refreshing taste of your Matcha Milkshake!

• 8-12 ounces pure water, boiled
• ¼ tsp. Matcha green Tea
• 2-4 Tb. milk
• TIP: (vanilla hemp milk is delicious)
• Stevia or raw honey to taste

Mix green tea powder in a mug with milk and sweetener of choice.
Stir well. Add hot water and mix again.

Green Tea Génoise:

• 2 eggs, room temperature
• ½ cup confectioners sugar
• ½ cup almond flour
• 1½ tsp. matcha powder
• ? cup all purpose flour
• 2 egg whites, room temperature
• ? tsp. cream of tartar
• 2 tbsp. white granulated sugar

Creme filling:

• 1 cup heavy cream
• 4 tbsp. granulated sugar
• White Chocolate Matcha topping:
• ½ cup white chocolate chips
• ¼ tsp. matcha powder
• 1 tbsp. heavy cream

Garnish(opt):

• 6-8 white Jordan almonds, or yogurt covered almonds
• Extra matcha powder for sprinkling

Preheat the oven to 425 degrees. Grease an 11×17(or 12×16)sheet pan with shortening. Line with parchment and grease parchment paper. Set aside.

Combine the 2 whole eggs, confectioners’ sugar and almond flour in a bowl. Combine with a hand-held mixer until batter has lightened considerably in color.(Should be a pale yellow.) Add the 1½ tsp. matcha powder and mix on low speed until combined. Set aside.

Whip the egg whites in a clean bowl on low speed until they start to froth. Add the cream of tartar and increase mixer speed, whipping until stiff peaks form. Add the 2 tbsp. granulated sugar and whip for a few seconds longer to incorporate.

Sift the flour over the pale yellow egg mixture, then scoop about ? of the egg whites into the egg mixture and fold together gently with a rubber spatula. Add the remaining egg whites and fold in until uniformly mixed.

Pour the batter into the sheet pan and distribute it evenly with an offset spatula, making the layer as level and smooth as possible. Your batter will be spread very THIN.

Bake for about 5 to 8 minutes until the cake is just firm. Keep an eye on the cake as it bakes! It will burn easily! Mine baked completely in 5 minutes.

Remove from the oven and turn out cake onto a cooling rack. Remove parchment. Allow to cool slightly. Cut cake into four even pieces. (For more info visit sprinklebakes.com)

For filling, whip heavy cream until slightly thickened. Gradually add the 4 tbsp. of granulated sugar, and whip until stiff peaks are formed.
Spread three cake layers with whipped creme mixture and stack. Top with plain layer. Chill for 1 hour.

For topping, melt white chocolate and heavy cream together(either in a sauce pan over low heat or in the microwave for about 30 seconds.) Add matcha and stir until combined.

Finishing touches:
Remove cake from refrigerator and slice into 6-8 fingers. Frost fingers with ganache with an offset spatula. Top with almond garnish and sprinkle with extra matcha powder.

• 2/3 cup all-purpose flour
• 2 ½ Tbs unsweetened cocoa powder
• 3/4 Tsp baking powder
• 1/4 Tsp salt
• 3oz or 84 grams bittersweet chocolate,chopped
• 11 Tbs, unsalted butter, cut into pieces
• 3/4 cup plus 2 Tbs sugar
• 3 eggs, at room temperature
• 1Tsp vanilla extract

1) Preheat an oven to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.

3) Stir the sugar into the chocolate mixture until combined. Stir in the eggs on at a time, beating until combined after each addition, then beat in the vanilla. Gently fold in the flour mixture just until no traces of flour remain; do not over mix.

4) Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until a toothpick inserted into the center of a cupcake comes out with only a few moist crumbs attached, 22 to 24 minutes. Transfer the pan to a wire rack and let cool for 5 minutes. Then transfer the cupcakes to the rack and let cool completely.

5) When the cupcakes are completely cool, ice with matcha cream cheese frosting and decorate with fresh strawberry.

Matcha Cream Cheese Frosting

• 350g cream cheese
• 60g unsalted butter, at room temperature
• 100g icing sugar,sifted
• 2 ½ tsp matcha powder
• Few drops of food colouring (optional)

1) In a large mixing bowl beat butter and cheese at medium speed until smooth.
2) Add half of the icing sugar, 2 1/2 teaspoon of matcha powder and beat until combined.
3) Gradually add remainder of the icing sugar until you get to the consistency and sweetness you like.
4) If you want to colour your frosting, always start with one drop of colouring and beat thoroughly. Add carefully, drop by drop, and beat after each addition until you get your desired colour.

• 1 chicken, cut up
• 2 tbsps olive oil
• 1 tsp matcha
• 1 medium onion, sliced thinly
• 2 garlic cloves, minced
• 1 can diced tomatoes – plain
• 4 cups water
• 1 bay leaf
• 2 tsps salt
• 2 cups raw rice
• 1 pinch saffron
• 1 green bell pepper, chopped
• 1 small jar minced pimientos
• 1 tsp paprika
• 1/2 tsp cornstarch

Rice – In a blender mix tomatoes, matcha and water until smooth – pour into a medium saucepan, bring to a light boil and then simmer for 5 minutes. Add bay leaf, salt, saffron, green pepper, paprika and cornstarch, stir well and bring to a boil – add rice, cover and leave on medium low heat for 25 minutes. Prepare chicken.

Chicken – Add olive oil, thinly sliced onions and garlic to a large skillet – raise to medium high heat. Add chicken, brown on both sides – allowing chicken to fully cook. Lower heat and stir in pimentos.

Serve chicken over bed of rice.