What’s your go to mum drink?! Mine tends to be coffee, primarily because I feel that I need it in order to function due to lack of sleep (someone tell me that children start sleeping soon don’t they?!) However, I do enjoy a cup of tea in the afternoon and would like one in the evening but don’t really want to take in caffeine past four o’clock (God I am starting to sound like my Nan!!) so I usually have herbal teas which I also generally drink when I am not indulging in a tenth cup of coffee. So when Ocha Matcha sent me a message and asked me if I wanted to try their tea I jumped at the chance and was sent a gorgeous authentic little tea set and was able to follow the preparation instructions from their website in order to be able to try it on the go (great since I have started running again,) as a normal herbal tea or in the tradition Japanese tea ceremony way like the monks and the warriors used to! They also asked me if I’d like to try it out in a recipe and so I did some research as to what flavours go well with Matcha and it just so happened that one of them was lime so here comes one of my all time favourite desserts, with a little touch of Matcha magic….
Ingredients (serves 8-10):
- 250g digestive biscuits
- 100g butter, melted
- 405g can Carnation Condensed Milk Light
- finely grated zest and juice of 5 large limes
- 300ml carton double cream
- 50ml of Ocha Matcha Tea – to prepare: Add 1 Chashaku (bamboo scoop equivalent to 1/2 teaspoon) of Ocha Matcha powder to a bowl. Break up using a Chasen (bamboo whisk). Add hot water (from just under boiling point).Whisk vigorously in a zigzag motion
To decorate (optional):
- Lime zest/Lime Slices
- 85g half fat crème fraîche
- Mix the crushed biscuits with the melted butter in a bowl.
- Tip the biscuit into your tin, pressing it into the base and up the sides. (This will be the base of your Key Lime Pie). Chill for ten minutes.
- Whisk together the condensed milk and cream, then add the Ocha Matcha Tea, lime juice and zest (it will thicken!).
- Pour onto your biscuit base and chill for at least 1-2 hours.
- Remove the pie from the tin and place on a serving plate. Cut into slices and serve with the crème fraîche and lime zest or slices.
**WIN AN OCHA MATCHA TEA SET & MAKE YOUR OWN PIE**
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This post was written in collaboration with Ocha Matcha – all opinions are my own
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