Matcha Mojito
A beautifully summery Matcha Mojito made with our Matcha Ceremonial Grade Yame, with the added twist of flavoured syrup (you decide which). Stay tuned over the coming weeks for more Matcha summer drinks recipes, too.
Recipe serves 1
Matcha Mojito Ingredients
- 50ml white rum
- 3g AVANTCHA Matcha Ceremonial Grade Yame
- 60ml 75°C water
- 10ml room temperature water
- 25ml simple syrup or flavoured cordial
- 8 leaves of fresh mint
- 1 lime, quartered
- Crushed ice
- Soda water
Method
- Sift the AVANTCHA Matcha Ceremonial Grade Yame powder into bowl or press whisk down several times to break up and loosen the powder. Add 10ml of room temperature water and whisk to a paste, then add 60ml hot water (75°C) and whisk briskly until a consistent, frothy layer is formed.
- Mix to a smooth paste and add remaining hot water, whisking to ensure no lumps
- Place lime wedges, torn mint leaves and 25ml elderflower cordial in a glass
- Muddle until the limes are crushed and blended with leaves and cordial
- Add crushed ice
- Top with soda water
- Slowly pour the Matcha over the top, admiring the colours as they mingle
- Add a straw and stir to mix
Note: if you like, you can keep it traditional with 1 tbsp of brown granulated sugar instead of syrup. We just liked the idea of being able to play with the flavour profile.
Are you a cafe or restaurant looking for new Matcha trends and innovation like our Matcha Mojito Cocktail? Email us at info@avantcha.com and we’ll point you in the right direction for plenty of essential info and recipes as well as a free sample. You might also like to visit our Matcha for Professionals knowledge page here >
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Extra Matcha Reading
If you enjoyed this recipe, you might also like to read our:
+ World of Matcha Knowledge Page – filled with everything you need to know about this powerful superfood
+ Organic Matcha Sour Cocktail Recipe – so easy, so creamy, so tempting
+ Your Matcha Questions Answered – with our comprehensive collection of things you’ve wondered
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