Give Your Matcha Drink A New Twist
Wild or mild? Here are 2 new ways to enjoy matcha
Drinking matcha straight up is fine, but if your taste buds are craving to be invigorated and a straightforward bowl of matcha won’t do it anymore. And it’s not just you. Matcha drinkers from all over the world are looking for creative ways to incorporate matcha green tea in perhaps every area in food. Depending on where you live, you might also have developed a taste for unusual combinations of matcha.
America’s fondness for creamy, milky coffee has influenced its taste in matcha. An anecdote from a matcha farmer on his trips to the United States noted a warmer reception to matcha when it was served with vanilla or milk. He tested out this hunch by infusing matcha to food to traditional American food - milk, ice cream, chocolate and many more - and it was a hit.
Other cafes jumping in the matcha bandwagon noticed too. Starbucks has come up with matcha drinks whose names perfectly describe the layers of complexity just to make it suit their tastes. You don’t have to step into a Starbucks to fulfill your matcha green tea crème frappuccino blended crème craving - that name’s quite a mouthful!- when you’ve bought premium matcha powder on your own.
Vegan, dairy free Iced Matcha Tea Latte
- 1 teaspoon Matcha Organics matcha green tea powder
- 1 cup unsweetened vanilla
- 1 teaspoon honey
- Sift the matcha powder in a glass jar to ensure no clumps during stirring. Add a little water just enough to create a paste and stir vigorously until you form a paste.
- Add the milk and agave. Screw the lid on the jar and shake until all the ingredients are incorporated. Let it sit for a minute so any remaining clumps settle to the bottom. Carefully pour in a glass with ice and enjoy!
On the other side of the pond, Europeans love their matcha with a bit of a kick. Unlike America, Europe’s long familiarity with herbal teas made them embrace matcha faster. They’re bolder in their combinations with matcha as even nightclubs are introducing their menus, both for matcha’s verdant hue and earthy flavor. Their poison of choice includes whiskey, vodka, tequila, and if you want to keep it tame, there’s matcha with sparkling water.
This next matcha-and-alcohol recipe isn’t exactly European - the trend has reached America’s shores - but it still keeps the spirit of Europe’s matcha.
A spin on the typical martini, it’s meant to be paired with seafood.
- 3. Honey syrup (equal parts honey and warm water, stirred to combined)
- 3–5 slices Cucumber
- 6 teaspoons lemon juice
- 3 teaspoons ginger liquer
- 9 teaspoons vodka
- 3 teaspoons Matcha Organics matcha [pwer
- Cucumber ribbon and slice of candied ginger to garnish)
- Pour honey syrup into cocktail shaker. Drop cucumber slices into shaker and muddle to combine.
- Add remaining ingredients (except garnish) and dry shake vigorously without ice for 3–5 seconds. Add ice and shake 15–20 seconds or until properly diluted and chilled.
- Double-strain into chilled coupe or cocktail glass, and garnish with cucumber ribbon and candied ginger.
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