Summer is here! And nothing beats a refreshing drink to quench your thirst—and for me, nothing is better than a matcha tea drink. To switch things up from the usual latte, I wanted to make myself a little cocktail so I could enjoy it just as much at happy hour with friends as during the day.
For this Mocktail, I chose to use organic ultra-premium matcha tea for its taste, both smooth and intensely flavorful, without any bitterness. This organic ultra-premium matcha tea pairs beautifully with the freshness of the raspberries and mint in the Mojito.
Serves 2
- 1/4 teaspoon of organic ultra-premium matcha
- 20 organic mint leaves
- 1 handful of fresh organic raspberries
- 3 tablespoons of organic brown cane sugar
- Ice cubes
- Organic lime wedges
- 50 ml of hot water
- The juice of half an organic lime
- Club soda
Heat the water. Add the organic ultra-premium matcha tea to the hot water, then whisk until you get a frothy mixture. Let it cool.
In each glass, place 1 and a half tablespoons of brown sugar and 10 mint leaves. Add half of the lime juice to each glass and add some of the raspberries. Coarsely muddle everything together.
Place the cooled matcha and ice cubes in a shaker. Shake the shaker, counting to 10. Then pour the mixture into each glass. Add a splash of club soda to top off the mocktail. Finish by garnishing with a lime wedge (the amount depends on your taste), the remaining raspberries, and the mint leaves. Just before drinking, give the whole drink a good stir.
This mocktail is truly perfect for warm summer evenings, whether for drinks or a barbecue with friends. And for those who want a touch of alcohol, simply add 5 cl of rum to the shaker.
This recipe was created by Sabine, who creates recipes blending the different cultures she encounters on her travels.
Head over to her page to discover her blog and her Instagram account.
