Christmas is almost here!

Make Christmas even more special for your near and dear ones this year with the amazing Matcha Christmas recipes below.

Japanese Matcha green tea powder is at the core of these recipes’ success. The fine consistency, the unique umami and the array of health benefits are what makes Matcha a perfect ingredient for these Xmas recipes. And let’s not forget the colour! Authentic Matcha green tea adds a beautiful, vibrant jade green colour which is just perfect for Christmas.

Made from shade-grown tea leaves, Matcha has a rich aroma which is unmistakable. It also adds a beautiful and unique texture to the recipes. One bite and your friends and family would want to know what makes these dishes taste so good.

The Japanese Matcha green tea benefits are countless. Here’s why Matcha is the ultimate health tonic you need.

We have curated some of the best Matcha Christmas recipes to share with you. Make a healthier choice this holiday season with the powerhouse of antioxidants and the greatest superfood which is Matcha tea.

So, without further ado, here are four scrumptious Matcha green tea recipes to make this Christmas and during the holidays.


1. Matcha Christmas Tree Cookies 



What you'll need

1/2 cup unsalted butter, room temperature

1 cup sugar

2 egg yolks

1/4 tsp vanilla extract

1/2 cup sour cream

1/2 tsp baking powder

1/4 tsp salt

2 Tbsp green tea powder matcha

2 cups flour

cookie cutter, tree shaped

royal icing


Let's do it

Preheat oven to 325 degrees.

Cream butter and sugar until light and fluffy. Mix in egg yolks and vanilla until combined.

Sift baking powder, salt, matcha powder and flour into separate bowl.

Combine wet and dry ingredients then mix until smooth dough forms. Cover and refrigerate for 30 minutes.

Roll out dough to ¼" thickness on lightly floured surface then cut out dough using tree shape cookie cutter.

Arrange on baking sheet 2" apart and bake 10-15 minutes until edges start to brown. Place cookies on cooling rack.

Once cooled, pipe small dots of royal icing onto cooled cookies and "glue" dragees in place.

We want to say thanks to Everyday Dishes for the recipe and photo.


2. Green Tea Crepes With Matcha Ricotta Filling & Raspberry Sauce





Green Tea Crepes

1/2 cup whole wheat pastry flour

1/2 cup all purpose flour

1 tablespoon matcha/green tea powder

1/4 teaspoon kosher salt

1 1/2 cups skim milk

2 eggs

2 teaspoons melted butter

2 teaspoons honey (sugar or agave nectar may be used instead)

1/4 teaspoon vanilla extract

Matcha Ricotta Filling

15 ounce container part skim ricotta cheese

1 tablespoon honey

2 teaspoons matcha/green tea powder (use less for a lighter flavor)

3/4 teaspoon vanilla extract

Raspberry Sauce

1 pint fresh raspberries

2 tablespoons honey, more if your berries aren't sweet

1/4 teaspoon vanilla extract


Green Tea Crepes

Add all of the crepe ingredients to a blender and blend until smooth.

Place the crepe batter in a covered container in the fridge for at least 30 minutes.

Heat a 8-10 inch non stick skillet over medium heat.

Spray the skillet with cooking spray then pour in a scant 1/4 cup of the crepe batter into the center of the pan.

Immediately tilt the pan in all directions until the batter covers the pan with a thin layer.

Cook the crepe for 30-60 seconds or until it is light brown underneath and releases from the pan with a rubber spatula.

Flip the crepe over using a rubber spatula and cook for another 30 seconds or until the center is set.

Stack the crepes on a clean kitchen towel to cool completely and continue the process.

Matcha Ricotta Filling

Combine all of the filling ingredients together in a bowl using a whisk or spoon until completely incorporated.

Refrigerate until you are ready to use.

Raspberry Sauce

In a small saucepan over medium heat add the raspberries and honey.

Simmer the sauce until the berries become soft then mash them with a potato masher or back of a spoon.

Continue to simmer the sauce for several more minutes or until it has thickened slightly.

Pour the sauce into a small bowl through a strainer to remove the seeds.

Cover the bowl and refrigerate until you are ready to serve.

Assembling the Crepes

Spread a couple tablespoons of the ricotta filling over half of a crepe.

Fold the crepe in half covering the filling, then fold it in half again so it is in fourths.

Drizzle the top of the crepes with the raspberry sauce.

Sprinkle with powdered sugar if desired.

Serve immediately.

Credit to Recipe Runner for such a detailed recipe and gorgeous photo.


3. Matcha Glazed Vanilla Cake






1.5 cups of plain flour

2 tsp baking powder

1/4 tsp salt

1/2 cup caster sugar

60g sour cream

25g extra virgin olive oil

1 tsp vanilla extract

1 egg

1/2 cup milk


1 cup icing sugar, sifted

2-3 tbsp water

3-4 tsp good quality matcha powder, sifted


Preheat the oven to 180 degrees celcius (conventional oven) and lightly grease three non-stick 10cm round angel cake pans with butter.

Sift the flour and baking powder into a mixing bowl, making sure to hold the sifter about 5 cm from the top of the bowl to really aerate the mixture. Add the salt and then whisk everything together in the bowl, this incorporates more air into the dry ingredients.

Using a stand mixer, combine the sour cream, olive oil and sugar for 2-3 minutes, till the mixture is smooth. Add the vanilla extract and the egg and mix till well combined.

On a low speed, add one third of the flour mixture and mix till just combined before adding half the milk and mixing again. Keep alternating between flour and milk till everything is just incorporated, try to not over beat the mixture.

Pour the batter evenly between the three pans and place on the middle rack of the oven to bake for 25-30 minutes. Rotate the cakes half way through baking to ensure even browning. Keep an eye on the cakes from about 20 minutes, they’re ready when the tops look golden and a toothpick inserted in the centre comes out clean.

Once the cakes are done, remove the pans from the oven and leave the cakes in the pans, inverted on a cooling rack to allow them to cool completely.

To make the glaze, place the sifted icing sugar and 3 teaspoons of matcha powder in a small bowl and whisk together. To start with add 2 tablespoons of water and mix well to produce a smooth and pourable glaze. If it’s too thick, add an extra tablespoon of water or if it’s too thin, add extra sifted icing sugar. If you want a stronger green colour and deeper flavour, add extra teaspoons of sifted matcha and mix well.

To decorate, remove the cooled cakes from the pans and if the bases are slightly domed you can level them by slicing off the dome with a serrated knife. Place the cakes on a tray and pour the glaze over the top of each, allowing it to drizzle down the sides and then sprinkle cacao nibs on the tops of the cakes.

Recipe and photo from Feedmeichi


4. Matcha, Raspberry & Acai Macaroons






1 cup unsweetened shredded coconut

⅔ cup gluten-free rolled oats

¼ cup date paste (recipe below)

2 tbsp coconut oil, melted

1 tsp vanilla extract


Flavor add-ins (choose 2):

¼ tbsp matcha powder

⅓ cup raspberry purée (or any fruit)

1 tbsp organic burst acai powder

1 tbsp carob powder/cacao powder


Date Paste

12 large dates

1 cup water

1 tsp vanilla


Prepare date paste or use another liquid sweetener such as maple syrup, coconut nectar, etc. Blend all ingredients for date paste in a high speed blender or food processor. Store paste in an air-tight container in the refrigerator.

Blend oats in a high-speed blender or food processor.

Add shredded coconut, date paste, coconut oil and vanilla and blend.

Scoop out half of the mixture into a bowl.

Choose a flavor add-in to add to the remaining mixture in your blender (i.e. add ¼ tbsp matcha powder to make matcha macaroons).

Using a tablespoon scoop out dough onto dehydrator tray.

Place remaining mixture from bowl back in your blender and choose another flavor add-in (i.e. add ⅓ raspberry purée for raspberry macaroons).

Using a tablespoon scoop out dough onto dehydrator tray.

Dehydrate at 115 F for about 8 hours.


For macarons using flavor add-in powders, dehydrate at 115 F for 6-8 hours.

For macarons using flavor add-in purées, dehydrate at 115 F for 8-10 hours.

If you do not have a dehydrator, bake on low heat in the oven until outside is dry and the center is still soft.

Thanks to for the beautiful recipe and photo.

Get the best Japanese Matcha green tea powder in the UK here.

Bon Appetit and Season’s Greetings!

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