INGREDIENTS:
1 tsp ceremonial grade (Samurai’s) matcha
240 ml hot (80°C) water
DIRECTIONS:
STEP 1
Make a paste: Add 1 teaspoon matcha to a bowl or a glass liquid measuring cup. Add a drizzle of the 60ml water and whisk to form it into a paste.
STEP 2
Whisk until foamy: Add the remaining water and whisk vigorously back and forth until thick foamy layer appears, about 20 to 30 seconds. (For the best froth, avoid whisking in circular pattern.)
INGREDIENTS:0.5 tbsp. matcha30 ml of lychee syrup50ml water/gin0.2l bottle of tonicIce cubes DIRECTIONS: Whisk the matcha together with the syrup and water/gin. Pour into a
INGREDIENTS: 1 tsp matcha 60ml hot (not boiling) water 180ml steamed milk of choice 1-2 tsp sweetener of choice DIRECTIONS: STEP 1 Make a paste:
INGREDIENTS:Two small cucumbersA handful of mint leaves400 ml of water100 ml of lemon juice30 ml of agave syrup2 teaspoons of matchaIce cubes DIRECTIONS: Mash the
