“We wanted to meld a little Asian flair—coconut tapioca and subtle beautiful color and flavors that you get with the matcha—into a composed dessert that texturally gives you decadence with a little southern drawl from the cashew brittle.”[/caption]
Matcha is a finely ground green tea powder that has been commonly used in Japanese tea ceremonies since the 12th century. Matcha powder is mixed into hot water using a bamboo whisk with a hundred fine prongs to create a hot, frothy beverage full of vibrant flavor, along with healthy antioxidants. This green powder is easily incorporated into recipes, so chefs and mixologists use it to create bright green cocktails, lattes, cookies and ice creams.
The Peached Tortilla in Austin, Texas was created by Tokyo-born and Atlanta-raised Eric Silverstein with the idea of producing traditional Southern cuisine with an Asian flair. He got the business rolling as a food truck in 2010, bringing tasty sliders and tacos to Austin. Since then The Peached Tortilla has branched out to multiple trucks and in 2014 Eric opened a brick and mortar restaurant. Bethany DiBaggio, chef de cuisine at Peached Tortilla, combines matcha with white chocolate, tapioca and a cashew brittle for a creamy, heavenly dessert that squares perfectly with the cooking style of The Peached Tortilla.
“We wanted to meld a little Asian flair—coconut tapioca and subtle beautiful color and flavors that you get with the matcha—into a composed dessert that texturally gives you decadence with a little southern drawl from the cashew brittle.”
Matcha White Chocolate Mousse with Coconut Tapioca and Cashew Brittle
From Chef de Cuisines Bethany DiBaggio of The Peached Tortilla in Austin, Texas
High Time for Tea 
Matcha White Chocolate Mousse with Coconut Tapioca and Cashew Brittle 
Tips for Brewing a Better Cup of Tea 