This matcha latte jelly recipe is my take on coffee jelly. I am not a coffee drinker but I love myself a hot cup of matcha. Matcha is made from ground-up tencha leaves, which are shade-grown to increase l-theanine counts and chlorophyll in the tea and which also results in a vibrant green powder once the tea leaves are ground.
Consuming the whole leaf and the higher chlorophyll and l-theanine count provide matcha with its many health benefits. The benefit that I love most, is its ability to improve mental health and cognitive performance. True matcha contains high amounts of l-theanine, which aids in promoting relaxation, reducing stress (cortisol) and combating anxiety. Matcha’s l-theanine content also boosts cognitive performance and brain plasticity.
It is important to make sure you buy authentic matcha. Most matcha on the market outside of Japan is not real matcha. it may be powdered green tea and still be labelled matcha, but it is most often powdered sencha or gyokuro tea leaves. Matcha in Japan is reserved for only high end, shade-grown, early harvested tencha.
Matcha Latte Jelly
- 1 cup water
- 6 grams agar agar
- 2 cups coconut milk nut milk **
- 2 tsp matcha ceremonial grade, double the amount for culinary grade
- 2 tbsp honey or agave + extra if needed
- 1 tsp vanilla extract
Matcha Coconut Whipped Cream
- 1 can full fat coconut milk coconut cream removed to use
- 1/2 tsp vanilla extract
- 1 tsp matcha + extra if needed
- 1/4 cup coconut sugar
- In a measuring cup add 2 cups coconut/nut milk, vanilla and one tbsp of honey or agave (if you would like it sweeter you can add more). Mix well to combine.
- Pour one cup of the sweet milk into a pot along with 2 g or half a packet of agar agar. Bring up the heat and let it come to a boil, mixing all the while. Let it boil for about 2 minutes and then reduce it to a simmer. Use the back of a spoon to make sure all the granules of the agar agar are dissolved.
- Pour the first layer into a parchment-lined loaf pan. Let it sit in the fridge to set for 10 minutes while you work on the second layer.
- Add 1 tsp of matcha to a cup. adding 1-2 tbsp of boiling water (80° C) to it. Whisk until the matcha has dissolved and frothed. Add to the other cup of sweet milk. Mixing well to coming.
- Pour the matcha mixture into a pot and add 2 g of agar agar. Bring the mixture up to a boil as you mix it. let it sit at a boil for two minutes and then reduce it to a simmer. Use the back of a spoon to make sure all the agar agar granules are dissolved. Remove from heat and set aside.
- Check the fridge to see if the sweet milk layer has set. Once the matcha has cooled a bit in the pot pour it over the first layer and set it back in the fridge for ten minutes.
- For the final layer. Add a tsp of matcha into a cup. Add 1/4 of a cup of boiling water (80°C) and whisk until dissolved and frothy. Pour into a pot with the other 3/4 cup of water and 1 tbsp of honey. Add the 2 g of agar agar. Bring the mixture up to a boil mixing all the while. Let it boil for two minutes, after which reduce the heat to a simmer and make sue all the agar agar granules are dissolved using the back of a spoon. Remove from the heat.
- Check the fridge after ten minutes to see if the layers have set. If they have, pour the final layer of matcha and let the jelly set in the fridge for one hour.
- To make the matcha coconut whipped cream let a can of coconut cream or milk chill in the fridge overnight. In a chilled mixing bowl, add the chilled coconut cream (leaving behind the liquid - which can be used as part of the coconut/nut milk base for the matcha jelly). Beat the coconut cream with an electric hand mixer for around 30 seconds, after which add vanilla extract, coconut sugar and matcha powder. Beat for an additional minute or so and then place in the fridge until needed.
- After an hour, remove the matcha jelly from the fridge and cut it into one-inch squares while it is still in the loaf pan. Once cut remove the parchment paper and serve with some matcha coconut whipped cream.
Amanda Filipowicz is a certified nutritional practitioner (CNP) with a bachelor in environmental studies (BES) from York University. She also has certification in clinical detoxification, prenatal and postnatal care as well as nutrition for mental health. She has been working as a nutritionist since 2013 and is a lifelong proponent of eating healthy.