Matcha Glaze Recipe

Recipe at a Glance

Makes enough to glaze 12 donuts or one 8-inch cake, 5 minutes total.

What You Need

- 1 cup (120g) powdered sugar, sifted - 1.5 tsp (4g) culinary grade matcha - 2 to 3 tbsp whole milk, cream, or oat milk - Pinch of salt - Optional: 1/4 tsp vanilla extract

How to Make It

1. Sift powdered sugar and matcha together into a bowl. Sifting is essential -- it removes lumps and ensures even color. 2. Add 2 tbsp of milk and whisk until smooth. 3. Add more milk, 1 tsp at a time, until you reach the desired consistency: - Thin glaze (for drizzling): flows off a spoon in a thin stream - Medium glaze (for dipping donuts): coats the back of a spoon - Thick glaze (for spreading): holds its shape when spread 4. Add salt and vanilla if using. Whisk to combine. 5. Use immediately -- the glaze begins to set as it sits.

How to Use Matcha Glaze

Donuts: dip the top of each donut into the glaze and let excess drip off. Place on a wire rack to set.

Cakes: pour over a cooled cake and let it drip down the sides naturally.

Cookies: dip or drizzle over cooled cookies.

Scones and muffins: drizzle over the top with a spoon.

For a thicker frosting: reduce milk to 1 tbsp and add 1 tbsp softened cream cheese for a cream cheese glaze.

Tips for the Best Result

Always sift matcha with powdered sugar. Unsifted matcha creates green lumps in the glaze.

Use immediately. The glaze begins to set as it sits and becomes harder to work with. Prepare it right before you need it.

For a brighter green color: use fresh, high-quality culinary matcha. Old or low-quality matcha produces a dull olive color.

For a dairy-free glaze: use oat milk or almond milk instead of dairy milk. The consistency and flavor are nearly identical.