This is what happens when you find yourself cross-eyed and weary after reworking several advertorial drafts for a whole morning and you don’t feel hungry at all: you pause for a bit, lunch becoming more theoretical than practical as you feed your eyes and your mind by browsing through other writers’ food blogs. In the process of relaxing an overtaxed mind and a weary body, I came across a rather intriguing little recipe from Kirbie’s Cravings for a matcha mug cake. Believe me when I say I was immediately hooked.
My only problem: the matcha I had in the pantry cupboard turned was not the vividly green gyokuro kind and was more olive-coloured than the brilliantly wonted green. Essentially, it was more like brown sencha rather than actual matcha. In a pinch, however, one must do what one can – and the results were, nevertheless, delicious.
Because of the nature of the tea I had on hand, I had to make certain adjustments to the recipe, upping the amount of liquid and throwing in white chocolate chips because their milky sweetness is the perfect foil for the herbaceous, smoky flavour profile of the sencha.
Also, I didn’t have any plain milk on hand. What I did have was this new Quaker product called Good Start: a malted vanilla milk drink with oats in it. Rather unusual, but I am pleased to say that the malt and the oats added a rich nutty taste that helped to round out the flavours in the finished product.
Really, all this needed was a scoop of ice cream to melt over it and become a rich, almost caramel-ly sauce.
Incidentally, this yields a mug cake that is substantially smaller and lighter than the previous mug cake and bowl-pudding recipes I have posted on this blog. While those were made for sharing, this is definitely a dessert you can enjoy all on your own.
Malted Milk Tea Mug Cake
- 1/4 cup all-purpose flour
- 1 teaspoon matcha or sencha powder
- 1/4 cup Quaker Good Start vanilla malt drink (or ready-to-drink vanilla malted milk)
- 1/4 teaspoon baking powder
- 1 tablespoon granulated white sugar
- 2 tablespoons white chocolate chips
- 1 scoop ice cream, to serve
In a bowl, whisk together the flour, tea, baking powder, sugar, and malted milk until a smooth-ish batter is achieved. Stir in the white chocolate chips, ensuring that these are evenly distributed in the mixture. Scrape the batter into a microwave-safe mug.
Cook in the microwave on HIGH for exactly 1 minute. Top with ice cream upon removal from the microwave. Serve immediately.