Matcha is all the rage as of late. In simple terms, matcha is green tea in powdered form. Because you are consuming the green leaf tea in its entirety, it is considerably higher in antioxidants, specifically polyphenols which have been proven to protect against heart disease and cancer.
Matcha also serves as a natural food coloring which is great for Easter egg-dying or adding green to your cupcakes for St. Patrick’s Day.
You know what else Matcha is good for? Making homemade marshmallows spiked with compounds that will regulate your sugar, increase energy and fight disease! I enjoy these as my afternoon snack because the combination of protein in the gelatin and caffeine in the matcha green tea strikes a perfect balance.
I have to point out this tid-bit: gelatin is derived from collagen obtained in animal products, mainly skin, bones and collective tissues. This is one of the important and beneficial compounds in bone broth. Because of this, I recommend gelatin only from grass-fed animals. There are several brands that have proven to use grass-fed products, Great Lakes is one of them. It’s considerably more pricier than the conventional counterparts but because I use a small amount in this recipe and using it to nourish our bodies, I find that the price is well worth it.
Note: I was not paid to say that. I would hate for you to make this recipe with less then stellar ingredients.
Now, on to the recipe. You start by whisking 1/2 cup of water with gelatin in a KitchenAid or comparable mixer for 15 seconds. Set aside.
Turn the mixer back on low speed. Carefully pour in the matcha honey mixture into the gelatin and slowly increase the speed to medium. Continue beating until white peaks form, like in meringue. This should take you about 15 minutes. Meanwhile, prepare a 9×13 pan by lining it with parchment paper and coating it with coconut oil. Be sure to leave a flap on the sides for easy removal of marshmallows.
- 1 c water, divided
- 1T matcha green tea
- 3T grass-fed gelatin
- 1 c. honey
- 1/2 c. pecans, chopped
- 1T vanilla extract
- Whisk 1/2 cup of water with gelatin in a KitchenAid or comparable mixer for 15 seconds. Set aside.
- In a small, heavy-bottom saucepan, bring matcha, remaining water, and honey to a boil. Reduce heat to medium-low and continue to lightly simmer for about 7 minutes.
- Turn the mixer back on low speed. Slowly pour in the matcha honey mixture into the gelatin and slowly increase the speed to medium.
- Add chopped pecans and vanilla.
- Pour into the greased, lined pan and allow to sit at room temperature for marshmallows to set.
- Matcha marshmallows are ready in 2 hours.