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Blueberry/Mango/Strawberry Matcha

Recipes

Take a peek below at 3 wonderful Matcha recipes to kick-start your day!

  

Blueberry Matcha

Serves: 1 person   |   Prep time: 10 minutes, plus 10 minutes cooling time   |   Cooking time: 10 minutes

Fusion   |   Vegetarian   |   Drink

Ingredients

  • 1 sachet Matcha Latte
  • 120ml Double Cream
  • 160ml Almond Milk
  • 125g Blueberries
  • 1 heaped tbsp Caster Sugar
  • 35ml Water
  • 8 Ice Cubes

To serve:

  • 1 slice of Lemon
  • 3 Blueberries  

Method

  1. Mix the blueberries with the caster sugar in a saucepan and mash with a fork to release the juice. Add the water and cook on a low heat for 7-10 minutes until you have a sticky, jammy syrup. Allow this to cool in the freezer for 10 minutes, it should thicken slightly when cooling.
  2. Take a small bowl and add the matcha sachet and 10ml of boiling water and mix to a paste. Add the double cream and 30ml almond milk and whisk until you have a silky, cold foam.
  3. Add the jammy blueberries to a glass and fill with ice, pour over the rest of the almond milk and then top with the cold foam and garnish with blueberries and a lemon slice.

  

Strawberry Matcha

Serves: 1 person   |   Prep time: 10 minutes

Fusion   |   Vegetarian   |   Drink

Ingredients

  • 1 sachet Strawberry Matcha Latte
  • 120ml Double Cream
  • 160ml Almond Milk
  • 10 Strawberries, hulled and diced
  • 1 tsp Caster Sugar
  • 8 Ice Cubes

Method

  1. Mix the strawberries with the caster sugar in a bowl and mash with a fork to release the juice, keeping some small bits of strawberry.
  2. Take a small bowl and add the matcha sachet, 10ml of boiling water and mix to a paste. Add the double cream and 30ml almond milk and whisk until you have a silky cold foam.
  3. Add the strawberry pulp to a glass and fill with ice, pour over the rest of the almond milk and then top with cold foam.  

  

Mango Matcha

Serves: 1 person   |   Prep time: 10 minutes, plus 10 minutes cooling time   |   Cooking time: 10 minutes

Fusion   |   Vegetarian   |   Drink

Ingredients

  • 1 sachet Matcha Latte
  • 120ml Double Cream
  • 160ml Almond Milk
  • 150g Frozen Mango, defrosted
  • 1tsp Caster Sugar
  • 50ml Water
  • 6 Ice Cubes

To serve:

  • 3 cubes of Mango

Ingredients

  1. Mix the mango with the caster sugar in a pan on a low heat. Once the sugar has dissolved and the mango has softened a little, allow to cool in the freezer for 10 minutes, then blend in a food processor until you have a thick fruit pulp.
  2. Take a small bowl and add the matcha sachet, 10ml of boiling water and mix to a paste. Add the double cream and 30ml almond milk and whisk until you have a silky cold foam.
  3. Add the mango pulp to a glass and fill with ice, pour over the rest of the almond milk, top with the cold foam and serve with some cubes of mango.