Ever since I’ve started researching the different kinds of matcha out there, I’ve been also toying with different uses for matcha in food rather than just drinking it straight.
One of the first things I wanted to attempt was incorporating it into my weekend home brunch repertoire. So it was not too long after that I thought of trying to use it in french toast.
Ingredients I used:
– matcha (1 tsp cooking grade and 1 tsp drinking grade – I wanted to fancy it up a bit, but most of us should do fine with just 2 tsp of cooking grade alone)
– milk, 1/2 cup (used 1% though 2% or 3.25% should do just fine)
– egg, 1 large size
– bread, 2 slices (not pictured)
Mix all 3 ingredients, though it helps to first make a match paste so that you don’t get lumps in the mix when its added all at once. I doused the bread slices liberally in the batter, and then into a heated non-stick pan they went.
I made mine under a lower heat for longer, because I didn’t want to brown up the sides too much, but its all up to your preference. Also, because I had dunked a lot of batter into these bread slices, to cook them all the way through without burning called for a longer heating time but lower heating temp.
Once done, I sprinkled a mix of brown sugar and matcha powder, and served with a side of strawberries and honey.
In hindsight, I think getting some icing sugar and blending it with matcha powder would certainly improve the look of the topping instead of the chunky pieces of brown sugar.
With the side of strawberries, I do like how the green contrasts nicely with the red of the ripe fruit, and would suggest even adding blackberries/blueberries, or whatever fruit is in season.
In terms of a tea pairing, I would suggest a rooibos tea or black tea, rooibos being a sweet woody tea would help complement the sweetness in this brunch recipe. The black on the other hand, would have any astringency neutralized by the sweetness of the syrup/honey on the french toast.
If you do try it, let me know how it turned out!