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  • NicoleDeRosa


In my previous post, I shared all the benefits of matcha and as promised, below I'm sharing 15 mouth watering food + drink recipes using matcha courtesy of my partners at OWL Venice!

3 Step Classic Matcha

  1. Mix ½ tsp. of OWL Venice Matcha with 1 shot of filtered water (hot or cold) Note: if you use hot, do not boil!

  2. Whisk, shake, or blend until smooth. Whisk well in zig-zag patterns until matcha is dissolved. I love my OWL Venice bamboo tea whisk which works best for this.

  3. Add shot to hot water for tea, milk (I like cashew milk) for a latte, or blend into smoothies. Optional: I like to add a dash of maple syrup as well!

(Contains 36 mg of caffeine per serving + 3.9 mg of theanine per serving)

Everyday Iced Matcha


  • OWL Venice Matcha

  • Cinnamon (a few dashes)

  • Hot Filtered Water (1 ounce)

  • Maple Syrup

  • Vanilla Extract

  • Ice

  • Milk (I typically use 3 Trees: Vanilla Almond Milk)


  1. Add OWL Venice Matcha to glass.

  2. Sprinkle in a few dashes of Cinnamon.

  3. Pour in 1 ounce of Hot Water (do not boil) + whisk well in zig-zag patterns until matcha is dissolved.

  4. Add a splash of Agave or Maple Syrup.

  5. Add in a splash of Vanilla Extract + whisk again.

  6. Add in LOTS of Ice.

  7. Fill will Milk of your choice + enjoy!

Blueberry Iced Matcha Latte

Prep Time: 10 minutes  |  Total Time: 4 hours (for freezing)  |  Servings: 2 Lattes

With homemade wild blueberry compote, cashew milk + green tea matcha ice cubes. Recipe by: Claire Sporck

CYCLE Syncing

Your lifestyle + menstrual cycle go hand in hand. Cycle syncing emphasizes working with, not against, the menstrual cycle. Prioritizing a healthy gut is a great place to start when considering cycle syncing. Try this recipe for a Blueberry Iced Matcha Latte that is perfect to drink during your menstrual phase.


  • 1 ½ cashew milk

  • 1 ½ cups of filtered water

  • 1 Tbsp OWL Matcha Powder 

  • 1 cup wild blueberries 

  • 1 Tbsp coconut sugar

  • 1 tsp vanilla extract

  • ½ lemon juice 


  1. Add tablespoon of matcha to a glass or bowl + pour in filtered water. Whisk together with an electric whisk until all are combined. 

  2. Pour the matcha mixture + cashew milk into an ice tray. Save ½ cup of each + set aside for later. Freeze matcha + cashew milk ice cubes for 4 hours.

  3. Make the blueberry compote by adding the wild blueberries, coconut sugar, sea salt, vanilla + lemon juice to a bowl. Mash together until you create a well combined compote.

  4. Take the ice cubes out of the freezer, Add blueberry compote to matcha glasses. Add in the ice cubes. Pour in additional cashew milk + top with the rest of the matcha. Don't forget to swirl before sipping!

Matcha Tonic

  1. Soak the whisk for 30 min in hot water (to make bristles more elastic)

  2. Whisk OWL Matcha + hot water together.

  3. Let it chill then pour over ice.

  4. Add tonic water.

  5. Add a splash of lemon.

  6. Stir + enjoy!

Holiday Matcha


  • Ice

  • 2 ounces hot water

  • OWL Matcha Powder

  • 1 pump Peppermint Syrup

  • MALK Holiday Nog

  • Whisk or Frother


  1. Add OWL Matcha into your glass.

  2. Add 2 ounces of hot water.

  3. Add 1 pump of Peppermint Syrup.

  4. Whisk or Froth

  5. Pour in 1/2 a cup of MALK Holiday Nog

  6. 6. Add tons of ice + enjoy!

Cashew Butter Matcha Balls

Total Time: 15 minutes | Servings: 12 balls

With cashew butter, almond flour, honey, green tea matcha powder + rolled in crushed pistachios.

Recipe by: Claire Sporck


  • 2 cups almond flour

  • ½ cup creamy cashew butter

  • ⅓ cup honey (optional)

  • 1 tsp vanilla extract

  • 2 tsp OWL Matcha Powder

  • ½ tsp sea salt 

  • ½ cup raw pistachios 



  1. In a food processor: add in the almond flour, cashew butter, honey, matcha, vanilla extract + sea salt. Blend until it creates a dough.

  2. Crush your pistachios with a knife until they are in small pieces.

  3. Roll the matcha dough into little balls using your hands. These should be 1.5 inches in diameter. Roll the matcha balls in the pistachios until they are well coated.

  4. Store in the refrigerator until ready to eat!

Matcha Crinkle Cookies

Total Time: 30 minutes (+ 1 hour chill time) | Servings: 12

With gluten-free flour, coconut sugar, ghee, matcha powder + a dusting of powdered sugar. Recipe by: Claire Sporck


  • 2 cups Gluten Free All-Purpose Flour

  • 1 ½ tbsp OWL Matcha Powder

  • 1½ tsp. Baking Powder

  • 1 tsp. Diamond Crystal or ½ tsp. Morton Kosher Salt

  • 1 tsp. Vanilla Extract

  • 2 Large Eggs

  • ½ cup Ghee (room temperature)

  • 1 cup Coconut Sugar

  • ½ cup Powdered Monk Fruit Sugar (optional: regular powdered sugar)


  1. Whisk together the flour, matcha, baking powder + sea salt in a large bowl. Set aside.

  2. In another bowl beat together the coconut sugar + ghee until light + fluffy. Crack in the eggs + continue beating + pour in the vanilla extract.

  3. Slowly add the dry ingredients to the other bowl + beat until the dough is formed. Place in the fridge for 1 hour to chill.

  4. Preheat the oven to 350°F. Add the powdered sugar to a small bowl. Form small balls (about 2 tbsp of dough) + roll out with the palms of your hands. Coat each cookie dough ball with the powdered sugar. Line them on a baking sheet with parchment paper. Sprinkle with additional matcha.

  5. Bake for 10 - 12 minutes. Serve warm.

Matcha Christmas Tree + Star Cookies

Prep Time: 45 minutes | Bake Time: 5-6 minutes | Makes: 5-6 trees or 20-25 star cookies.

The best thing about these cookies is they are made from the cleanest ingredients + are gluten-free + refined sugar-free!
Recipe by: Claire Sporck


  • 2 cups Oat Flour + ½ cup for rolling out dough

  • 3/4 cups Almond Flour

  • 1/2 cup Coconut Sugar

  • 1/2 cup Ghee

  • 1/4 tsp Baking Soda

  • 1 tsp Almond Extract

  • 1 tsp Sea Salt

  • 1 Egg (room temperature)

  • 2 tbsp OWL Venice Matcha Powder

  • ¼ cup Shredded Coconut


  • 2 cups Powdered Monk Fruit

  • 1 tbsp Ghee

  • 3 tbsp Almond Milk


  1. In a large mixing bowl whisk together egg, coconut sugar, almond extract + ghee for 20 seconds.

  2. In a smaller bowl combine dry ingredients by sifting together oat flour, almond flour, baking soda, sea salt + matcha powder.

  3. Add the dry ingredients to the wet until all combined. Mix together with hands! Let sit in the fridge for 1/2 an hour.

  4. Preheat the oven to 350 degrees + prepare a baking sheet with parchment paper.

  5. On a flat surface lay out some parchment paper. Sprinkle some oat flour on the parchment paper + begin to roll out the dough. Whenever the dough begins to stick to the rolling pin, always add some more flour.

  6. Roll out the dough till it is about 1/4 in thick. Take the star cookie cutters (or Christmas tree cutters) + begin to cut out different sizes of the stars. You will want each stack to be about 5 stars.

  7. Repeat the process until almost all of the dough has been cut into star cookies.

  8. Add the star cookies to a baking sheet + bake for 6-8 minutes. Let cool!

  9. Make the icing by whisking together powdered sugar, almond milk + ghee. Icing should be thick + fluffy.

  10. Add the icing into a piping bag + begin to ice the sugar cookie stars once they are cool. Stack 5 stars on top of one another, putting the largest star at the bottom.

  11. Sprinkle with shredded coconut + powdered green matcha.

Witch Fingers: Halloween Cookies

Prep + Bake Time: 30 minutes

Made with almond flour, pure maple sugar + organic matcha powder.

Dairy-Free, Egg-Free, Gluten-Free, Soy-Free + Vegan.


  • 2 cups Almond Flour

  • 5 tablespoons Maple Syrup

  • 3 tablespoons Coconut Oil (melted)

  • 2 teaspoons OWL Venice Matcha Powder

  • 1/4 teaspoon Peppermint Extract (optional)

  • 1/8 teaspoon fine Sea Salt

  • 1/2 teaspoon Baking Soda

  • 1 teaspoon Apple Cider Vinegar

  • 13 Dark Chocolate Chunks

  • 13 Sliced Almonds (optional)


  1. Preheat the oven to 350ºF + line a large baking sheet with parchment paper.

  2. In a large bowl, stir together the almond flour, maple syrup, coconut oil, matcha powder, peppermint, salt, baking soda + apple cider vinegar. Stir well until a sticky batter is created.

  3. Use a heaping tbsp to scoop the dough + then roll it between your hands to form a log. Press the log onto the lined baking sheet + use your fingers to gently pinch the log to form a "finger" shape. Use a knife to score some "wrinkle" lines into the finger. Press a chocolate chunk into the end of each finger. Bake the cookies at 350ºF until lightly golden around the edges, about 10 minutes.

  4. To make a witch finger, place a sliced almond over the melted chocolate chip after you remove the cookies from the oven. The chocolate will harden as it cools + will hold the almond in place. To make a monster finger leave off almond! Let the cookies cool completely before serving. Serve on a bed of coconut flakes or get creative!

Matcha Pistachio Butter Smoothie

Total Time: 5 minutes | Servings: 1 smoothie

Blended with frozen avocado, coconut yogurt, creamy pistachio butter, pistachio milk, dates, matcha, sea salt + topped with crushed pistachios.

Recipe by: Claire Sporck


  • ½ cup Frozen Avocado

  • ⅓ cup Coconut Yogurt

  • ½ cup Frozen Coconut Milk Cubes

  • 2 Dates

  • ½ tsp OWL Venice Matcha Powder

  • 2 tbsp Pistachio Butter

  • 1 cup Pistachio Milk

  • pinch Sea Salt

  • Toppings: Crushed Pistachios


  1. Add all ingredients to a blender + blend until smooth + creamy.

  2. Line the glass with a drizzle of pistachio butter. Pour in your smoothie + top with crushed pistachios + enjoy!

Shout out to my friend Aubree Holmes for her love of matcha as well! Be sure to check out her Matcha Almond Cake recipe here.

Golden Matcha Latte

Total Time: 6 minutes | Servings: 1 latte

Turmeric, ginger, black pepper, nutmeg + coconut sugar with a homemade nut milk.

Recipe by: Claire Sporck


  • 1 tsp OWL Venice Matcha Powder

  • ¼ cup hot water

  • 1 tbsp coconut sugar (optional)

  • 1 tsp turmeric powder

  • 1 ½ cup cashew milk or coconut milk

  • Pinch of black pepper


  1. Heat a kettle of water. Add the matcha powder to a bowl + pour the hot water over it, whisking with the Matcha whisk until there are no clumps. 

  2. In a small pot heat the cashew milk, coconut sugar, turmeric powder + cracked pepper until warm. 

  3. Pour the matcha into a large mug. Then pour the golden milk into the same mug as the matcha. Top with a dust of matcha, turmeric + crack of pepper. 

Grain Free Matcha Chia Porridge

Total Time: 15 minutes | Servings: 2

Homemade cashew milk, raw honey, matcha powder, chia seeds, flax seeds, whipped coconut yogurt, blackberry sauce, pistachio butter + sliced pears.

Recipe by: Claire Sporck


  • 1 1/2 cups cashew milk

  • 1/2 cup filtered hot water water

  • 1 tsp OWL Venice Matcha Powder

  • 1/2 tbsp ghee

  • 3 Tbsp white chia seeds

  • 2 tbsp ground flaxseed

  • 1/2 cup monk fruit (optional)

  • ¼ tsp sea salt

  • 1 tbsp raw honey (optional)

  • ½ cup coconut yogurt

  • 2 Tbsp pistachio butter (optional)


  • 1 cup fresh blackberries

  • 2 tbsp raw honey (optional)

  • ½ tsp sea salt

  • 1 tsp almond extract


  1. Add hot water + matcha powder to a small bowl + mix together until all of the matcha has dissolved.

  2. In a small saucepan make the homemade blackberry sauce by adding in all the ingredients. Bring the sauce to a simmer + stir occasionally. Simmer for 10 minutes. Remove from heat.

  3. In another saucepan add in all the ingredients for the chia porridge. This includes the cashew milk, matcha/water mixture, ghee, chia seeds, flax seeds, monk fruit, honey + sea salt.

  4. Let mixture thicken on medium heat. This should take about 5-6 minutes.

  5. Pour the chia porridge into small bowls, topped with blackberry sauce, coconut yogurt, pistachio butter, sea salt + pear slices.

Iced Matcha with Pistachio Milk

Total Time: 4 hours + 15 minutes | Servings: 1 latte + extra pistachio milk

Green tea matcha powder with homemade pistachio milk made with raw pistachios, hemp seeds. Recipe by: Claire Sporck


  • ½ cup raw pistachios

  • 2 dates

  • 1 Tbsp hemp seeds

  • Pinch sea salt 

  • 2 cups filtered water



  1. Make the pistachio milk by adding raw pistachios, dates, hemp seeds + sea salt. Pour in water + let soak for 3-4 hours or overnight.

  2. Blend the matcha! Filter with a cheesecloth (this is optional!) I normally keep mine unfiltered.

  3. Add ice, matcha powder, monk fruit sweetener + pistachio milk to a shaker. Shake it up for 30 seconds.

  4. Pour into your favorite glass + enjoy!

Matcha "Nice" Cream Shake

Total Time: 5 minutes | Servings: 2 shakes

Matcha green tea, bananas, hemp milk, coconut meat, vanilla bean, sea salt, collagen + vegan protein powder, topped with coconut yogurt + shaved cocoa butter.

Recipe by: Claire Sporck


  • 2 cups frozen banana slices

  • 1 tsp OWL Matcha Powder

  • 1 cup frozen coconut meat

  • 1 cup fresh spinach

  • 1 vanilla bean

  • ½ cup unsweetened hemp mylk

  • 2 scoops collagen powder (optional)

  • 2 scoops protein powder (optional)

  • ¼ tsp sea salt

  • ½ cup coconut yogurt

  • 1 tbsp shaved cocoa butter


  1. Gather all ingredients + set aside next to the blender.

  2. Add in bananas, coconut meat, matcha powder, vanilla bean, collagen, protein powder, hemp milk + sea salt.

  3. Blend until smooth +creamy. Pour into two smoothie glasses, top with coconut yogurt + shaved cocoa butter.

Matcha Waffles

Total Time: 20 minutes | Servings: 6

Homemade matcha waffle with a grain-free flour blend topped with coconut whipped cream + dusting of matcha.

Recipe by: Claire Sporck


  • 1 tsp OWL Matcha Powder

  • ¼ cup hot water

  • 1 ½ cups grain-free flour blend

  • 2 large eggs

  • 1 tsp baking soda

  • ¼ cup tapioca flour

  • ½ tsp sea salt

  • ½ cup coconut sugar

  • 1 tbsp apple cider vinegar

  • 1 tsp vanilla extract

  • 1/4 cup melted ghee (or coconut oil)

  • Toppings: maple syrup or coconut nectar + whipped coconut cream


  1. In a matcha bowl, add in your matcha powder + slowly pour in the hot water. Using your matcha whisk, whisk together until the mixture is smooth.

  2. In a large mixing bowl, add in the flour, baking soda, tapioca flour + sea salt, whisk together. Then add in the wet ingredients, the two eggs, vanilla extract, apple cider vinegar, melted ghee, coconut sugar + matcha mixture. Stir to combine.

  3. Preheat your waffle iron + once heated pour a ladle full of batter into the center waffle iron. Cook for about 4-6 minutes + remove your waffle with chopsticks or a fork. 

  4. Serve the waffles with coconut whipped cream, maple syrup + a dusting of matcha powder. 

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