Matcha Brand JENKI Diversifies Into Publishing With New Recipe Collection

Seeking to capitalize on the booming at-home wellness trend, London's JENKI has launched its first book to provide consumers with expert-level matcha recipes for the spring quarter. Matcha at Home is out now at Penguin.

Matcha Cold Foam

‘Cold foam introduces a velvety texture to an iced matcha latte. Whisked into a delicate, silky microfoam, it’s irresistibly creamy and delicious over any drink. Use this recipe as a base for experimentation, just be warned, it’s hard to resist a spoonful straight from the bowl.’

Ingredients: Serves 1

• Ice 250 ml (8½ fl oz/1 cup) cold milk, or 250 ml (8½ fl oz/1 cup) cold milk 

• 1 Matcha Shot 

For the cold foam 

• 50ml (1¾ fl oz/ 3 tablespoons) coconut cream or oat cream 

• 1 teaspoon maple syrup 

• 1 teaspoon matcha (optional)

Method:

1. To make the cold foam, whisk together the cream, maple syrup and matcha (if using) until thick but pourable. A milk frother or blender works well for this. 

2. To serve, fill a glass with ice and pour over the cold milk, adding the matcha shot, if using. Top with the cold foam and enjoy. 

TIP: Coconut cream gives a richer foam, oat cream makes it smoother. Use what you’ve got. 

Layered Chia Protein Pudding

‘This breakfast is fridge-friendly and high in protein. Easy to prep, satisfying and best finished with a handful of granola for crunch.’

Ingredients: Serves 2

For the coconut layer

• 2 tablespoons chia seeds

• 2 tablespoons coconut yoghurt 

• 1 tablespoon desiccated (dried shredded) coconut 

• 3 tablespoons milk of your choice 

For the matcha layer 

• 2 tablespoons chia seeds 

• 1 teaspoon matcha

• 1 tablespoon maple syrup 

• 100 ml (3½ fl oz/½ cup) milk of your choice 

Method:

1. Combine the ingredients for the coconut layer in a container and mix well, then do the same with the ingredients for the matcha layer in a separate container.

2. Cover both containers and refrigerate for at least 1 hour, or ideally overnight.

3. Once set, divide the two mixtures between glasses in layers, and top with granola to serve.