Somewhere between a cream cheese bagel and a matcha dessert lives this recipe. And it is exactly as good as that sounds.
Whipped, airy, and mousse-like rather than dense and heavy, this matcha cream cheese spread turns an ordinary toasted bagel into something that genuinely feels considered. The kind of breakfast you make for yourself on a slow morning and feel quietly smug about for the rest of the day.
Encha Barista Grade is the right choice here. Its bold, robust character cuts through the richness of the cream cheese without getting lost in it. The deeper, more intense flavor of second harvest matcha is exactly what this spread needs to taste like matcha rather than just green-tinted cream cheese.
Light dusting of Encha Barista Grade Matcha powder
How to Make It
Step 1: Whip the spread
Add cream cheese, Greek yoghurt or mascarpone, honey, vanilla, and Encha Barista Grade Matcha to a mixing bowl. Whip with a hand mixer on medium speed for two to three minutes until light, fluffy, and mousse-like. The spread should be thick enough to hold its shape on the bagel without sliding. Taste and adjust sweetness if needed.
Step 2: Toast the bagel
Toast until golden and slightly crisp. The contrast between the warm bagel and the cool whipped spread is part of what makes this work so well.
Step 3: Assemble
Spread the whipped matcha cream cheese generously over each half. Top with fresh blackberries, mint leaves, chia seeds, a drizzle of honey, and a light dusting of Encha Barista Grade Matcha powder to finish.
Tips Worth Knowing
Full fat cream cheese works best. Low fat alternatives will not whip to the same airy texture.
Sift the matcha before adding. Ten seconds of effort that makes a significant difference to the smoothness of the spread.
Make it ahead. The spread keeps in the fridge for up to three days. Bring it to room temperature for five minutes before using for the best texture.
Sourdough bagels are worth it. The slight tang cuts through the sweetness of the honey and the spread in a way that feels completely intentional.
Why This Is the Breakfast Worth Slowing Down For
Barista Grade is built for recipes. Its bold, robust character holds its own against rich cream cheese and sweet honey without disappearing. The blackberries bring antioxidants and tartness. The chia seeds bring fibre. And 60mg of naturally balanced caffeine with 24mg of L-theanine means the calm, focused energy from this breakfast holds through the whole morning without a crash in sight.
A breakfast that looks this good and works this hard deserves to be made slowly and enjoyed completely.
