Who doesn’t want a snack? When I found my first mug cake recipe I was blown away, but add in matcha and it makes it a Matcha Mug Cake. Since, who doesn’t like matcha? In university, I would use the same ingredients in a rice cooker for a whole cake. Just. For. Me. #guiltypleasures This version is quick and portion sized to be just the right amount for a “healthy” snack that will also go well with a mug of matcha (why not right?).
The matcha I used for this recipe is Momo Tea’s Momo Usucha, but their Matsu or Take would also do well. The latter two are both great introductory teas to try matcha. I personally like to use a higher grade of matcha for more taste, a vivid green and to make it that little bit extra special. Use whichever works for you and feel free to adjust the sweetness or even omit if you would like.
Matcha Green Tea Mug Cake Recipe
3 tbsp All-purpose Flour (or alternative)
1tsp Momo Tea’s Momo Usucha Matcha
2 ½ – 3 tbsp sugar (or alternative)
¼ tsp baking powder
2 tbsp Milk (or alternative)
2 tbsp oil
½ tsp Vanilla Extract
- Sift and mix all dry ingredients together to prevent lumps.
- Add wet ingredients and mix till combined
- Grease a mug and pour mix into it
- Microwave on high for 90 sec or till cooked.
Just a quick note on when you are cooking, keep an eye on it. It can “levitate” out of the mug if it’s not watched. This is because it is basically being steamed by the microwave and because you greased the mug.
Lastly, if you want to add anything extra it’s all up to you. This recipe goes well with fruit, dark chocolate or even white chocolate. The choice is yours.
Have you tried a mug cake recipe before? Share your experience with us in the comments below.
Momo Matcha Tea was purchased on my own, without sponsorship from the brand.
Summer is just not the same with this staple drink, Mugicha. It is roasted barley that has been steeped to create a concoction or tea. It has the roasted taste of Hojicha but is 100% caffeine free. Through university it kept me cool once the seasons got hot.
It was once created from scratch at home but now you can purchase packets (of up to 56 ) in China town (Korea Town or your Asian Grocer ). it is even available online at Jlist and Amazon.
After a little searching, I found a recipe if you want to try making it at home, for cheep healthy summer drink. Recipe can be originally found over at La Fuji Mama, a blog dedicated to exploring the tastes of the world with her family.
Homemade Mugicha (Japanese Roasted barley Tea)
Makes 8 cups
1/3 uncooked pearl Barley
8 cups water
1. Put the barley in a large dry skillet and toast over medium heat for about 10 minutes, stirring the grains. Shake the skillet occasionally so that they toast evenly, until the grains have turned a dark rich brown colour. Remove from heat and pour out into a bowl or a paper towel to cool
2. Bring the 8 cups of water to a boil in a pot, add the cooled toasted barley, and simmer over low heat for 20 minutes. Remove from the heat and let the barley continue to steep as the mugicha cools, for about 5 minutes.
3. Strain out the barley, pour the mugicha into a pitcher and chill.
Do you get up and are all ready for your day, but when it hits 10am ( or 1pm) you want to curl up for a nap? So do I, after this happened so many times at work I needed a way to keep going. My favorite mid morning (or mid day) pick me up is Matcha with protein.
When I do make this drink I try to use a culinary grade, that way I have all my ceremonial grades for straight drinking (yumm). It is very easy to make , so easy you can “mix it” while you are going out the door. This duo is great even in the morning when you pair it with some fruit separately or throw it all in a blender for a complete meal.
All you need is:
2-3 tbs of Matcha
4 tbs of Your Choice of Protein Powder (optional)
1 1/2 cups of Milk (or Substitute)
Large travel bottle with a large mouth
1. Fill your bottle half way with ice (if you like less then go for it!) and top off with 1 cup of milk (or substitute.
2. Mix together matcha and protein powder into the bottle. Close and shake till it looks well mixed.**
3. Add in remaining milk, shake and enjoy!
**If you have problems with the matcha mixing then try this little trick before adding it to the bottle:
1. Put matcha and protein powder in a small mug and add in a bit of the milk.
2. Mix with fork (or old matcha whisk)
3. Add to bottle, add remaining milk, shake. Enjoy
After every class I ache. Yoga is meant to calm and sooth but being that I am an A-type Aries, I push a little. These (good) aches, need a little love after I have spent time honoring my body. I am sure there are those of you that push a little too so I’m going to share my favorite after class treat with you. Trust me its tea based and delicious.
Using the old Ayurvedic medicinal properties to our benefit, Chai Tea is our friend. I am not an herbalist, doctor or medicial person or any nature. The only thing I know is that everything feels better after I have this treat. The brew gives you a little energy back and you muscles will feel soothed (which is the magic of the spices working together!).
After Yoga Chai Tea
All you need:
- Chai tea of your choice
- Milk or milk substitute
- Sweetener or alternative
- Small sauce pan
1. Measure 1.5 cups of milk and add 3.5 Tsp to sauce pan. Watch closely and stir often, once warm add sweeter. Watch the colour, you want a nice dark taupe. (feel free to taste test, but be careful I do not want you to burn yourself).
2. Once at your desired point, fill your cup (or glass) with ice. Hold your infuser over your cup and carefully pour the chai through it and into your cup.
3. Add more ice if necessary to chill the brew. Enjoy!
Alternatively to icing it, chill in the fridge and make a larger batch.
** measurements should be adjusted to your drinking cup size. Just go for half the volume plus a touch more.
Please share with me how this changed your yoga practice (or if you liked it just as a summer treat).