INGREDIENTS:
0.5 tbsp. matcha
30 ml of lychee syrup
50ml water/gin
0.2l bottle of tonic
Ice cubes
DIRECTIONS:
Whisk the matcha together with the syrup and water/gin. Pour into a glass (preferably 0.4l volume), fill the glass with ice, add tonic and stir. You can garnish with fresh or dried limes
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
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:
Prep Time: 15 minutes Cook Time: 30 minutes Servings: or 16 squares Ingredients FOR THE MATCHA CHEESECAKE: • 8 oz (225g) cream cheese, room temperature
