HOMEMADE GREEN TEA POCKY

Welcome to Matcha Mondays here at Thirsty for Tea!

I’ve finally given into my obsession with matcha.  Inspired with so many ideas for using my favorite green tea powder, I realized that dedicating Mondays to my matcha related posts is best way for me to celebrate this very special ingredient.  After all, a boost of vibrance and some caffeinated pep could only make your Mondays that much better, right?

Ingredients:

• 12 oz package of vanilla candy melts or 11 oz bag white chocolate chips
• 1 Tbsp matcha powder
• 1 tsp vegetable oil
• 1 package of grissini, cut into 5″ pieces with serrated knife to make 20 sticks
• matcha powder for dusting
• unsweetened, desiccated coconut flakes
• black sesame seeds
• coffee sprinkles (I used Cacao Barry Coffee Vermicelli)

Equipment:

• serrated knife
• double boiler
• small bowl
• rubber spatula
• tea towel
• small sifter
• large baking sheet fitted with parchment paper
• small baking sheet or plate fitted with parchment paper
• tall, narrow drinking glass, at least 6″ tall

Directions:

1.  Fill bottom of double boiler with water, making sure the water doesn’t make contact with the base of the top bowl of the double boiler.  Bring water to a gentle simmer (bring water to boil, then reduce to very low heat).  Place white chocolate or candy melts in top bowl of double boiler.  Using rubber spatula, gently melt the chocolate.  In a small bowl, mix matcha powder with 1 tsp of vegetable oil.  Add this matcha oil/paste to the melting white chocolate and mix in until you get an evenly green colored dipping chocolate.  If you are using white chocolate (not candy coating) you may need to mix in another 1-2 tsp of oil to get a nice dipping consistency.  Remove the bowl of chocolate from heat, and wipe steam off the outside of the bowl with a tea towel.
2. ...........

For full instructions please see : www.thirstyfortea.com

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