Citrus-Ginger Matcha Tonic with Coconut Foam (seasonal fusion drink) - photo 1
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Citrus-Ginger Matcha Tonic with Coconut Foam (seasonal fusion drink)

Drinks Fusion cuisine 40 min Medium 9 wyświetleń ~25.58 PLN - (0)
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Description

A refreshing, layered drink that combines the sweetness of blood oranges, a spicy hint of fresh ginger, an earthy note of matcha, and a velvety foam of coconut milk. This fusion tonic is a seasonal offering perfect for late winter and early spring when citrus fruits are in abundance — visually striking with the green layer of matcha contrasting against the deep red of the juice and the white foam. Serve in clear highball glasses, garnished with fresh mint and (optionally) pomegranate seeds — it works well as an elegant drink for parties, brunch, or as an unusual non-alcoholic aperitif. Flavor: sweet and sour, slightly spicy, with a creamy coconut note and a delicate hint of green tea.

Ingredients Used

Ingredients (13)

Servings:
4
  • Blood orange 4 szt.
  • Lime 2.4 szt.
  • Fresh ginger 50 g
  • wildflower honey 120 g
  • Water (for syrup) 200 ml
  • Matcha (green tea powder) 8 g
  • Water (for dissolving matcha) 40 ml
  • Coconut milk (can, full-fat) 200 ml
  • Sparkling water 800 ml
  • Ice cubes 400 g
  • Fresh mint 0.3 pęczków
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Pomegranate seeds 100 g
💰 Szacowany koszt dania: ~25.58 PLN (6.40 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Ginger-honey syrup

1

Prepare the ginger: peel a piece of ginger and grate it on a fine grater until you have about 50 g of pulp. In a small saucepan, combine the grated ginger, 200 ml of water, and 120 g of honey. Heat over medium heat, stirring with a wooden spoon, until the honey is completely dissolved (about 2-3 minutes). Reduce the heat and simmer gently for 5-7 minutes — the syrup should thicken slightly and take on an intense ginger aroma. After cooking, set aside to cool slightly and strain through a fine sieve into a glass bottle, pressing the remaining pulp with a spoon to extract the juice. The syrup should be sticky but liquid; if it is too thin, simmer for another 2 minutes.

Ingredients: Fresh ginger, Water (for syrup), wildflower honey
Use a small stainless steel saucepan and a fine sieve. Do not bring the syrup to a strong boil (it will accuse the honey) as it will lose its aroma — cook gently. If you don't have fresh ginger, you can use ginger paste, but the flavor will be less fresh.

Matcha pasta

2

Prepare the matcha paste: sift 8 g of matcha into a small bowl to remove lumps. Heat 40 ml of water to about 70-80°C (not boiling). Pour 40 ml of water into the bowl with matcha and vigorously whisk with a bamboo whisk (chasen) or a small whisk for about 30-45 seconds until a smooth, slightly frothy paste without lumps forms. The paste should have a vibrant green, uniform color and a slightly creamy consistency.

Ingredients: Matcha (green tea powder), Water (for dissolving matcha)
Use a chasen (bamboo whisk) or a small whisk; if you don't have one, use a teaspoon and mix vigorously. The water must not be boiling — too high a temperature will scorch the matcha and develop bitterness.

Juice

3

Squeeze the juice from 600 g of blood oranges and 120 g of limes: cut the fruits in half and use a manual citrus juicer or a juicer. Strain the obtained juice through a sieve to remove larger pulp pieces and seeds — pour it into a measuring cup. You should get about 350-400 ml of clear orange-lime juice. Taste the juice — it should be distinctly fruity and slightly tangy.

Ingredients: Blood orange, Lime
Use a manual or electric juicer; for straining, a fine sieve is best. If you prefer a thicker drink, you can skip the straining, but the layers will be less transparent.

Coconut foam

4

Chill a can of coconut milk in the fridge for at least 1 hour before preparation (if you have time). Open the can and scoop out the thick, creamy part from the surface (about 100-120 ml) into a tall jar with a lid or a frothing jug. Add a pinch of salt (1 g) to enhance the flavor. Cover the jar and shake vigorously for 60-90 seconds or use a handheld milk frother for 30-45 seconds until a thick, stable foam forms. The foam should be creamy, hold its shape, and not immediately drip off a spoon.

Ingredients: Coconut milk (can, full-fat), Salt
The best effect is achieved with full-fat coconut milk and a well-chilled can. If the milk is too watery, place it in the fridge for 10-20 minutes to allow some of the solids to separate. Use a tall jar with a wide lid or a handheld frother.

Cooling and preparing the glass

5

Chill 4 highball glasses in the freezer for 5-10 minutes or fill them with ice cubes for 2-3 minutes before serving to ensure the glass is cold. Prepare 4 tablespoons or a small measuring cup for measuring the syrup. Make sure the sparkling water is well chilled (about 4-6°C).

Ingredients: Ice cubes, Sparkling water
Use glasses with a capacity of about 300-350 ml. Cold glass and cold ingredients help keep the layers and bubbles longer.

Assembly and serving

6

To each chilled glass, add about 100 g of ice cubes. Pour 30-35 ml of the prepared ginger-honey syrup (about 1.5 tablespoons) over the ice. Then gently pour 90-100 ml of drained orange-lime juice — pour along the side of the glass to avoid breaking the layers. Fill each glass with about 150-180 ml of very cold sparkling water, leaving space for the matcha and foam. Now take a bar spoon or the back of a tablespoon, hold it close to the surface of the drink, and very slowly pour 2 teaspoons of matcha paste (about 5 g of matcha water per glass) over it to create a thin green layer above the sparkling part. On top, add 2-3 tablespoons of coconut foam, smoothing it out with a spoon. Garnish with a sprig of mint and (optionally) sprinkle with a teaspoon of pomegranate seeds for color contrast and tartness.

Ingredients: Ice cubes, Sparkling water, Blood orange, Pomegranate seeds, Fresh mint, wildflower honey, Matcha (green tea powder)
Use a spoon to slow down the pouring of the matcha — the key to achieving a visible layer. Pour slowly and be careful not to mix the bubbles too much. If the layers mix, the taste will still be great, but the visual effect will be less pronounced.

Final tips

7

Before serving, ask your guests to gently stir with a teaspoon — the combination of bubbles, juice, syrup, and matcha will create a complex, refreshing flavor. If the drink sits for a while, add more ice or a splash of sparkling water to refresh the bubbles.

Ingredients: Sparkling water
If you prefer a vegan and sweeter version, replace honey with maple syrup (the flavor profile will change). Do not store the drink for long after adding sparkling water — it loses its bubbles and freshness.

Fun Fact

💡

Matcha has its roots in Japan and was traditionally used in tea brewing ceremonies. The combination of matcha with citrus and ginger is a modern variation that blends Asian green tea with Western flavors of citrus and honey.

Best for

brunch przyjęcie koktajlowe wiosenne spotkanie towarzyskie bezalkoholowy aperitif

Tips

🍽️ Serving

Serve in transparent highball glasses, immediately after preparation. For an even more impressive look, use thin bar spoons to layer the matcha and transparent straws. Serve with a small board with extra pomegranate seeds and a slice of lime.

🥡 Storage

Ginger-honey syrup can be stored in the refrigerator for up to 10 days in a sealed bottle. Prepare the matcha paste just before serving (storage worsens the flavor). Do not store the coconut foam for long — make it just before serving; alternatively, the chilled thick part of coconut milk can be stored for 1 day in the refrigerator and frothed again.

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