Get cosy with this fragrant chai latte and matcha cookie with white chocolate chips

Winter is here, and what could be better than snuggling up with a homebaked matcha cookie with white chocolate chips, whilst sipping on a steaming cup of spiced and fragrant chai latte? Chai is one of the world’s oldest tea-based drinks, it originated in India thousands of years ago and has spread throughout the world over the past two centuries. A traditional chai latte is made by mixing hot milk with black tea that has been infused with spices. You can vary the use of the spices, creating your own favorite blend, but this recipe will give you the traditional chai latte experience.

 

The recipe for the matcha cookies with white chocolate chips is not only simply delicious, the addition of matcha gives it a fresh and light quality, which pairs well with the sweet richness of the white chocolate. A surprising and delicious twist on the old-fashioned chocolate chip cookie.

 

So, what exactly is matcha? Matcha is a type of green tea, full of antioxidants protecting your body from harmful radicals that can cause illness. The difference between ‘regular’ green tea and matcha lies in the production process and the preparation of the tea leaves. Matcha plants are grown in the shade so that the leaves produce more chlorophyll, which works as a natural detoxifier for your body. The green matcha leaves are then ground into a powder, creating matcha. Matcha does not only contain more antioxidants than any other tea, it also has a strong antiviral quality, boosting your immune system in a natural way. So, while you enjoy a hot cup of tea with a cookie on the side, you are also giving your body a dose of goodness.

For the chai latte

Recipe for 2 cups of chai latte

Preparation time: 10-15 minutes

 

INGREDIENTS

  • 4 green cardamom pods
  • 4-6 whole black peppercorns
  • 1/2 teaspoon fennel seeds
  • 2-4 cinnamon sticks 
  • 4-6 slices of fresh ginger 
  • 2 big cups of (plant based) milk 
  • teabag of black tea, or 2 tablespoons of loose black tea

PREPARATION

  • Heat milk in a pan over a medium high heat. Before it comes to a boil, add fresh ginger (with skin, sliced into thin rounds), the pods of green cardamom, cinnamon sticks, fennel seeds and peppercorns.
  • When the milk boils, add the black tea. Turn off the heat and let steep for 2 minutes (or longer if you want your tea to be stronger).
  • Pour into a cup through a sieve to strain out tea leaves and spices. Add sugar/sweetener to taste.

 

For the matcha cookies with white chocolate chips

Recipe for approx. 20 cookies

Preparation time circa 20/25 minutes

 

INGREDIENTS

  • 2 cups all-purpose flour
  • 1 tbsp green tea powder (matcha), suitable for baking
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup packed brown sugar
  • ¾ cup unsalted butter, melted
  • ½ cup granulated sugar
  • 1 tbsp vanilla extract
  • 1 egg + 1 egg yolk
  • 1 ½ cups roughly chopped white chocolate or white chocolate chips 

PREPARATION

  • Preheat oven to 350° (175° Celsius). Grease a baking sheet, optionally lined with parchment paper.
  • In a large bowl, add butter and the sugars. Whisk together until homogeneous and slightly lighter in colour.
  • Add eggs and whisk more until lighter in colour and smooth. Add in vanilla extract.
  • In another bowl, mix flour, salt, baking soda, and matcha powder together.
  • Fold the dry mix into the wet with a silicone spatula. Once everything is mixed together, add in the white chocolate chips.
  • Using a spoon, your hands, or a cookie dough scoop (depending on your fanciness/dedication to cookies), scoop out balls of dough onto your baking sheet. Bake for 8 min or until edges are slightly browned but the center is still soft.
  • Let cool for at least 2 min, the dough will be very soft but will harden up as it cools so give it time if it feels too soft to touch.

 

Enjoy!

Renaud Goigoux

Renaud Goigoux

Renaud Goigoux is the head chef of Rouhi in Amsterdam, a new restaurant in collaboration with the flagship store: House of Rituals. Renaud, who previously worked in the Amsterdam kitchens of RIJKS® and Breda, has a passion for food, sustainability and health. Seasonality is at the core of his cooking, where the combination and simplicity of the vegetables he uses are the star of the show. In his free time, Renaud likes to get away from the city and get close to nature, where he spends time foraging for the restaurant.