Matcha lollipops

The white chocolate in these quick and simple matcha lollipops is an extra treat, but if you prefer milk or dark chocolate then go for it. Using Greek yogurt with honey means that you don’t need to add any sweetener, although you can just use natural Greek yogurt and add 1–2 tablespoons of honey, according to your personal taste.

matcha lollipops
Issy Croker

MAKES ABOUT 6 LOLLIPOPS

500g Greek yogurt with honey
2 teaspoons matcha powder
½ teaspoon vanilla extract
100g white chocolate, broken into pieces
2 teaspoons cacao nibs
2 teaspoons hazelnuts, crushed

1. Whisk together the Greek yogurt, matcha powder and vanilla extract until thoroughly combined.
2. Divide the mixture between 6 ice lolly moulds. Insert a wooden lolly stick into the centre of each mould and freeze the lollies for at least 6 hours.
3. Before serving, melt the white chocolate by putting it in a heatproof bowl and setting over a saucepan of barely simmering water. Stir until melted and then set aside.
4. Take the lolly moulds out of the freezer and hold under the cold tap for a few seconds until you can release the lollies from the moulds. Dip into the melted chocolate or, using a spoon, drizzle the chocolate over the sides. Sprinkle over the cacao nibs and the hazelnuts.
5. Serve your matcha ice lollies as soon as the chocolate sets.

WHY IS EVERYONE USING MATCHA?

  • Traditional matcha tea contains the nutritional equivalent of 10 cups of regular green tea, with 137 times more antioxidants.
  • Research shows that matcha can be part of a diet that reduces the risk of cancer, improves heart health, aids recovery from exercise and helps prevent ageing.
  • As an ingredient, matcha is growing in popularity with health foodies and wellness seekers, with over 3.5 million posts on Instagram.

Recipe taken from The Matcha Cookbook, £10, published by Aster