As you been hearing, Kreed Botanicals is adding matcha to their inventory!
So check out our website: Kreed Botanicals

Check out this post on the history of matcha: MATCHA LOVERS! | Kreed Botanicals

Everyone knows that matcha has a history of making tea but some doesn’t know what else you could do with matcha. That’s why we’re here to help you with different kinds of recipes for matcha. We want to share some matcha recipes that you can make at home.

Let’s get started, shall we?

Okay, let’s start off with something basic. If you don’t know how to make matcha tea, let’s us help you!



  • Matcha powder
  • Hot water
  • Honey or your choice of sweetener


  • Sift about 1.5 tablespoon of matcha powder (depends how strong you want the taste to be, put 3 teaspoons) into a mug/cup.
  • Boil your hot water then pour into the mug/cup.
  • Get a small whisk or chasen to stir the tea.
  • Add your desire sweetener or honey into the tea and stir again.

Easy and simple.



  • 3 teaspoons matcha powder
  • 1 cup of your choice of milk (Regular, Almond, Oats, etc.)
  • 1 tablespoon hot water
  • 1/2 tablespoon agave nectar or any sweetener (Optional)


  • Add the matcha powder into a mug and pour the hot water and agave nectar or your choice of sweetener.
  • Whisk with a small whisk until tiny bubbles form on the surface
  • Froth the milk by adding it to a resealable jar. Shake vigorously until bubbles form. Then, microwave the milk for 45 seconds to a minute, which will help create stable bubbles.
  • Pour the milk into the tea
  • Dust the top with more matcha.

You can add a shot or two of espresso if you like to have something caffeinated!

Fluffy Cheesecake



  • 1 1/4 cups Philadelphia cream cheese
  • 6 egg yolks
  • 5 tablespoons sugar
  • 4 tablespoons unsalted butter
  • 1/2 cup milk
  • 4 tablespoons flour
  • 1 tablespoon matcha powder
  • 2 teaspoons cornstarch
  • 1/4 teaspoon salt


  • 6 egg whites
  • 1/4 teaspoon cream of tartar or 1/2 teaspoon lemon juice
  • 5 tablespoons sugar


  • Pre-heat oven to 392 degrees F (Top and bottom heat, no fan force), for at least 20 minutes before sending your cake for baking. An in-oven thermometer is good to check the actual temperature of your oven. Gather all the ingredients and tools, measure, and prepare them in advance before getting started. All ingredients are at room temperature. Next, mix all the flour (cake flour, corn starch & matcha powder) in a bowl to become matcha flour. This will help the matcha powder to blend into the mixture better.
  • Grease 8″ x 3″ cake pan with butter, line the base with baking or parchment paper.
  • Whisk cream cheese till smooth over a warm water bath. Add yolks and whisk, 2 at a time. Add half the sugar (5 tablespoons) and whisk. Warm milk and butter in microwave (high, 1 min) or stove, whisk into batter. Add salt and whisk. Remove from the cream cheese mixture from the water bath. Sift 1/2 of the matcha flour into the mixture, mix well. Add the balance and mix until they are well blended together. Take note that matcha powder is a bit difficult to dissolve in the mixture. Set the matcha cream cheese mixture aside and prepare the meringue.
  • Whisk egg whites at low speed till foamy. Add cream of tartar and beat at high speed till bubbles become very small but still visible. Gradually add the sugar and beat till soft peaks. In order to achieve a silky smooth texture, slow down your mixer speed towards the end of beating. Beat for a few more seconds to get a fluffy smooth silky meringue.
  • Fold meringue into the matcha cream cheese mixture, 1/3 at a time. Carefully fold both mixtures together into a smooth fluffy batter.
  • Pour the batter into the cake pan and tap the pan on the counter to release big air bubbles that are strapped in the batter. Then set the pan into a water-bath setting before sending it to the oven.
  • Bake with water bath on the bottommost rack in a preheated 392 degrees F for 18 mins, then lower to 284 degrees F for another 30 mins (let the heat in the oven to drop gradually with the door closed) and turn off the oven and leave the cake in the closed oven for another 30 mins. Remove water bath and open the door of the oven slightly for another 30 mins for the cake to cool slowly.
  • Once the cake is cooled in the oven, release it from the pan by flipping it out.

Sounds complicated but it’s so gooooooood!!~



For the Crust

  • 1 1/2 cups graham cracker crumbs
  • 6 tablespoons unsalted butter, melted
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon Kosher salt

For the Filling

  • 4 eggs
  • 2 ripe avocado, seeded and peeled
  • 24 oz cream cheese, room-temperature
  • 1 1/2 cups sugar
  • 1/2 cup sour cream
  • 1 teaspoon lemon zest
  • 1/2 teaspoon salt
  • 2 tablespoon matcha powder

Boiling water, for baking


  • Make the crust: Preheat the oven to 350 degrees F. In a medium bowl, mix together all the crust ingredients until incorporated and press into a 9-inch springform pan. Spread the crumbs evenly along the bottom and 1 inch up the sides of the pan. Bake until golden, 15 minutes. Let cool completely.
  • Make the filling: In a food processor, purée the eggs and California Avocados until smooth. In a stand mixer fitted with the paddle attachment, combine the cream cheese, sugar, sour cream, , lemon zest and salt and half the matcha powder. Beat on medium speed until smooth. With the motor running, slowly add the egg mixture until a smooth batter forms, scraping as needed.
  • Wrap the bottom of the springform pan with 2 large sheets of foil and place in a roasting pan. Pour the cream cheese mixture over the crust.
  • Pour boiling water into the roasting rack halfway up the pan and bake until set, 1 hour and 20 minutes. Remove from the water bath and let cool completely. Refrigerate overnight, then the next day, dust with remaining matcha powder, slice and serve.



  • 1 cup unsalted butter (room temperature)
  • pinch of salt
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 3 tablespoons Milk
  • 2 tsp baking powder
  • 4 egg yolks (room temperature)
  • 4 egg whites (room temperature)
  • 2 tablespoons matcha powder


  • Preheat the oven to 356 degrees F.
  • Cover the bottoms of 2 8 inch round cake pans with parchment paper and spray pan release or spread some butter through the bottom and the sides and set aside.
  • Add the flour, matcha powder, baking powder, and salt into a bowl and whisk together to blend.
  • Add the butter and sugar into a bowl and beat on medium speed with a hand mixer until the butter mixture is smooth.
  • Add in the eggs yolks and continue to mix until the batter is well combined and smooth.
  • Add the flour mixture in portions and fold into the batter with a spatula until combined.
  • Beat the eggs yolks on high with the hand mixer in a clean bowl until it reaches soft peaks.
  • Fold in the egg whites in 4 different portions carefully folding it into the batter until it combined.
  • Split the batter into the two pans and place into the oven to bake for about 15-20 minutes. To check if the cake is baked, stick in a toothpick, if it comes out dry the matcha cake is ready.
  • Once the cakes are baked remove from the pan right away.
  • Cool, serve, and enjoy.

Cheesecake Muffin


For the cheesecake:

  • 8 ounces cream cheese, room temperature
  • ¼ cup sugar
  • 1 tablespoon matcha powder
  • 5 oz. white chocolate, melted
  • 1 egg, room temperature

For the muffins:

  • 6 tablespoons unsalted butter, diced
  • 6 oz semi-sweet chocolate chips
  • 1/2 cup sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup flour
  • 1 tablespoon cocoa powder
  • Pinch of salt


  • Preheat the oven to 350 degrees F. Spray a six-muffin tin with cooking spray.
  • Make the cheesecake: 
    Using a stand mixer with a paddle attachment, beat the cream cheese and sugar on medium speed until smooth. Sift in the matcha powder and beat until fluffy. Add in the melted white chocolate and egg and beat until well-combined.
  • Make the muffins: 
    Melt the butter in a medium sauce pan over medium heat. Turn heat to low and add in chocolate chips, stir until just melted. Remove the pan from the heat and whisk in the sugar, eggs, vanilla, flour, cocoa powder and salt. Mix until well-combined.
  • Layer the muffin tin: spread 1/4 of the chocolate muffin mixture at the bottom, 1/4 of the matcha mixture in the middle, and 1/4 of the chocolate muffin mixture on the top. Place a large dollop of the matcha mixture on the very top and using a sharp knife make swirls with the matcha and muffin mixture to create a marbled pattern. Bake the muffins in the center rack for 30 minutes. Let cool. Use a thin flat knife to loosen the muffins before removing from the muffin tin. Makes 6 large muffins.



  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/3 cup vegetable oil
  • 1 cup milk
  • 1/2 teaspoon salt
  • 1 1/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 3 tablespoons matcha powder


  • Preheat the oven to 350 degrees F. Line a muffin pan with paper liners and set aside.
  • In a mixing bowl, cream together the sugar and egg. Add in the oil and milk, mix until fully combined.
  • In a separate mixing bowl, mix together the flour, salt, baking powder, and matcha powder. Mix the flour mixture in to the wet ingredients until everything it smooth and combined.
  • Scoop into the prepared muffin pan and bake in the oven for 25-30 minutes, or until golden brown. (Stick a toothpick to see if its ready when it inserted and comes out clean.)



  • 2/3 cup condensed milk
  • 2 cups white (or chocolate) chips
  • 1 teaspoon matcha powder
  • Sprinkles or desire toppings (Optional for decoration)


  • In a microwave bowl add chocolate chips and melt chocolate on high at 30 seconds each
  • After 30 seconds, stir and put it back into the microwave for another 30 seconds at a time until melted (Make sure you check every 30 seconds to avoid the chocolate chips burning)
  • Once chocolate chips are all melted, all condensed milk and matcha powder. Mix vigorously until smooth
  • Pour into a 9×9 parchment lined glass dish
  • Add sprinkles for decorations (optional)
  • Let set in the fridge for a minimum of 4 hours (or overnight)
  • Lift parchment with out with fudge and cut into 12 pieces



  • 1 packet (7g) gelatin
  • 2 cups whole milk or your choice of milk
  • 4-5 tablespoons sugar
  • 1 1/2 tablespoons matcha powder


  • In a small cup, put 1 tablespoon water and sprinkle the gelatin to soften.
  • Heat the milk in a small pan (do not boil).
  • In a small container, put the sugar. Sift the matcha powder using a tea strainer onto the sugar and gently mix with a spoon.
  • Add the sugar, matcha, and gelatin to the milk and stir well.
  • Strain the matcha milk to a bowl and let cool.
  • When the matcha milk is room temperature, stir again and pour it into glass cups.
  • Place the cups in a refrigerator for about 2-3 hours until it has set.
  • Serve with whipped cream on top or desire toppings.

Oatmeal Chocolate Chip Cookies


  • 1/2 Cup Unsalted Butter, (one stick softened)
  • 1/2 Cup Brown Sugar
  • 1/2 Cup Granulated Sugar
  • 1 Large Egg
  • 1 Teaspoon Vanilla Extract
  • 1 Cup All-Purpose Flour
  • 1 Cup Quick Oats
  • 1/2 Cup Rolled Oats
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Salt
  • 1 Cup Semi-Sweet Chocolate Chips
  • 3 tablespoons of matcha powder


  • Preheat oven to 350 degrees F, and line two baking sheets with parchment paper or non-stick, silicone mats.
  • Using a hand mixer or stand mixer, cream together the butter, brown sugar, and granulated sugar until fluffy (about 3 minutes). Add the egg and vanilla, and combine to mix until combined.
  • Add the flour, matcha powder, quick oats, rolled oats, cinnamon, baking soda, and salt. Mix on low speed until just combined, scraping down the sides if needed.
  • Add the chocolate chip, and use a spoon or spatula to stir into the dough. Transfer the dough into the refrigerator to chill for at least 30 minutes.
  • After the dough has chilled, remove it from the refrigerator. Take 1 1/2 tablespoons at a time, and roll it into balls. Place it on the prepared baking sheets about 2 inches apart. Press down slightly to flatten the balls.
  • Place the baking sheets in the oven, and bake for 13-15 minutes. The cookies will start to become slightly brown around the edges but still be soft in the center. Allow them to cool on the baking sheets before transferring to a cooling rack.

Chocolate Chip Cookies


  • 1 cup butter (Softened)
  • 1 cup white sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 1/2 teaspoon salt
  • 3 cups all-purpose flour
  • 3 cups semi-sweet chocolate chips
  • 3 tablespoons matcha powder


  • Preheat oven to 350 degrees F.
  • Mix together the butter, white sugar, and brown sugar until creamy smooth. Beat in the eggs one at a time, then stir in the vanilla extract. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour and matcha powder and chocolate chips. Use a large spoon to drop batter into cookie balls and onto a cookie sheet.
  • Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Alright, let’s get real…

I’m NO master chef here, that’s why I choose those recipes to make because they’re super simple and easy for someone like myself to make from scratch. And if you don’t want to grab all those ingredients to start baking from scratch then there are other ways too! There’s always those packaged baking goods that we used to make either as kids or for a party since it’s quick and easy but all YOU need to do is add some of your daily dose of Matcha! I guarantee it’ll taste just as good as what you could make if it’s from scratch.

Give your opinions and feedbacks on what you think for some of these recipes!
I’ll be adding more recipes in future posts! Stay tune!

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