Experience at Home

Traditional Matcha

    • 1 teaspoon of Her Matcha Ceremonial Japanese Matcha powder

    • ½ cup of hot water 

    1. MEASURE 1 teaspoon of Her Matcha Ceremonial Japanese Matcha powder into a generous mug or bowl.

    2. ADD hot water and whisk til frothed.

Ritual Tea

    • 1 teaspoon Her Matcha Ceremonial Japanese Matcha powder

    • ½ cup hot water

    • ½ cup dairy-free milk such as coconut or almond milk or just water if you don’t want it too creamy

    • 1 tablespoon honey, maple syrup or a little stevia (optional)

    1. SPOON the matcha tea into a generous mug or bowl.

    2. ADD hot water and whisk briefly to mix in the matcha.

    3. ADD the other ½ cup of water or your choice of hot milk.

    4. USE the bamboo whisk in a constant mixing motion to create a layer of foam on top.

    5. SWEETEN if desired, sip slowly, and become one with nature.

Matcha Affogato

    • 1 teaspoon Her Matcha Ceremonial Japanese Matcha powder

    • Vanilla ice cream (or any of your preferred flavour)

    • 1.5 oz/45ml of water at a temperature of 175F (80C) almond milk or just water if you don’t want it too creamy

    1. Measure out 1 tsp matcha powder and 1.5 oz/45ml of water at 175F (80C) into a bowl and whisk until clumps are completely dissolved.

    2. Scoop the vanilla ice cream in a cup or a small bowl.

    3. Pour the warm matcha shot over the ice cream and enjoy

Muse Mask

    • 2 teaspoons Her Matcha Ceremonial Japanese Matcha

    • 1 tablespoon of organic raw honey

    1. SPOON the matcha tea and honey into a generous sized bowl.

    2. MIX the ingredients together until it becomes a thick liquid consistency that will stick to your face.

    3. APPLY to freshly cleansed and dried skin.

    4. RINSE after 10-15 minutes with warm water in circular motions and pat dry your face with a warm moist towel.

Balance Elixir

    • 1 cup pumpkin seeds (soaked)

    • 1 teaspoon Her Matcha Ceremonial Japanese Matcha

    • 6 cups filtered water

    • 4 fresh pitted dates or 1 tablespoon organic raw honey or a little stevia

    • 2 tablespoons coconut butter….you can also use tahini

    • 1 teaspoon vanilla extract

    • ½ teaspoon sea salt

    1. COMBINE pumpkin seeds, matcha, water, dates, coconut butter, vanilla and salt.

    2. BLEND well for 30 seconds to 1 minutes until milk is creamy and blended.

    3. STRAIN through a nut milk bag or a piece of muslin cloth or fine sieve.

    4. POUR into a glass jug and store in the fridge until needed.

    5. HALVE the recipe if you need to make a smaller amount.

    6. KEEP in the fridge for 4 days.