Seasonal fusion cocktail: tangerine with matcha and coconut foam - photo 1
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Seasonal fusion cocktail: tangerine with matcha and coconut foam

Drinks Fusion cuisine 30 min Medium 7 wyświetleń ~41.15 PLN - (0)
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Description

A bold, seasonal drink that combines the citrus freshness of mandarins with the green, herbal note of matcha and the spicy accents of cardamom and ginger. The cocktail has a layered structure: an aromatic base of juice and green tea, a velvety foam of coconut milk, and a delicate spicy note on the finish. The fusion style blends Japanese matcha with Mediterranean use of cardamom and honey — the result is visually clear, bright orange with a green accent and a thick, white foam. Perfect as a warming drink in the winter-early spring season, served at parties, as an interesting drink with dessert, or an elegant warm-up before dinner.

Ingredients Used

Ingredients (13)

Servings:
4
  • Mandarin 600 g
  • Water 800 ml
  • Matcha (powder) 12 g
  • Honey 60 ml
  • Fresh ginger 30 g
  • Coconut milk (full-fat) 200 ml
  • Lime juice 40 ml
  • Crushed ice 200 g
  • Vanilla extract 5 g
  • 🌿 Przyprawy
  • Ground cardamom 2 g
  • Salt (a pinch) 1 szczypta
  • ✨ Opcjonalne
  • Orange blossom water 2 g
  • Chili flakes (optional) 1 szczypta
💰 Szacowany koszt dania: ~41.15 PLN (10.29 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Base

1

Prepare the juice from tangerines: peel the tangerines (600 g - about 6 pieces), cut them in half, and squeeze the juice by hand or using a juicer. Strain the juice through a fine sieve over a bowl to remove seeds and larger fibers. You should obtain about 400–450 ml of juice with an intense orange color.

Ingredients: Mandarin
Use a manual citrus juicer or an electric juicer. If you don't have a strainer, pouring through cheesecloth will give you clearer juice. Be careful of the seeds - remove them before blending.
2

Brew green tea: boil 800 ml of water, let it sit for 60 seconds to cool down to about 80°C (hot, but not boiling). Add matcha (12 g) to a small bowl, pour in 50 ml of hot water, and vigorously whisk with a bamboo whisk or a small whisk until a smooth, thick, green paste without lumps forms.

Ingredients: Water, Matcha (powder)
If you don't have a thermometer, wait about 60 seconds after boiling; the water should be hot but not bubbling. Use a small bowl and a bamboo whisk (chasen) or a small matcha whisk.
3

Pour freshly squeezed mandarin juice into a pitcher, add the matcha paste and mix well. Add 30 g of freshly grated ginger (from about 30 g of root) and 2 g of ground cardamom, as well as 60 g of honey. Add 40 ml of lime juice and a pinch of salt (1 g). Pour the remaining boiled water (about 750 ml, including the 50 ml already used for the matcha) and whisk for 30–45 seconds until the honey dissolves and the drink becomes uniform.

Ingredients: Mandarin, Matcha (powder), Fresh ginger, Ground cardamom, Honey, Lime juice, Salt (a pinch), Water
Use a wide pitcher or a large jar and a spoon for mixing. If the honey is thick, warm it up for a moment (in a water bath) before adding, but do not add hot honey to the matcha — it may change the flavor.

Cooling

4

Chill the base: add 200 g of crushed ice to the pitcher and stir gently until the drink is noticeably chilled (about 1–2 minutes). If serving later, place the pitcher in the refrigerator for 15–20 minutes.

Ingredients: Crushed ice
Use a large bar spoon or silicone spatula. Do not stir too vigorously to avoid excessive dilution from the melting ice.

Coconut foam

5

Prepare the coconut foam: pour 200 ml of full-fat coconut milk (chilled) into a metal or glass bowl. Add 5 g of vanilla extract. Whip with a hand mixer on the highest speed for 2–3 minutes until the coconut milk thickens and forms a smooth, stable foam. The foam should be creamy and hold its shape when the spoon is turned upside down.

Ingredients: Coconut milk (full-fat), Vanilla extract
It's best to use a chilled can of coconut milk (place it in the fridge for at least 1 hour). Use a metal bowl and a hand whisk or mixer. If the milk doesn't whip, you can add 1 tablespoon (15 g) of ice water or chilled coconut cream from the can.

Assembly and decoration

6

Prepare the glasses: in tall, transparent glasses, place a tablespoon of ice at the bottom, fill 3/4 of the volume with the chilled mandarin-matcha base (leave about 3 cm of free space). Gently top with 2–3 tablespoons of coconut foam, smoothing the surface with a spoon. The foam should create a clear contrast with the color of the base.

Ingredients: Crushed ice, Coconut milk (full-fat)
Use highball glasses or elegant cocktail glasses to highlight the layered effect. Spoon the foam from the center to the edge to avoid disturbing the layers.
7

Finishing: optionally drizzle each foam with 2 g of orange water (if using) and sprinkle minimally (a pinch of 1 g) of chili flakes in the center of the foam for flavor and visual contrast. Alternatively, decorate with a thin slice of tangerine or a mint leaf.

Ingredients: Orange blossom water, Chili flakes (optional)
Orange water is intense — add very sparingly. Chili flakes add a "wow" effect, but use only a pinch per glass so as not to overpower the flavor.

Serving

8

Serve immediately: serve the cocktail with a short straw and a small spoon on the side (to scrape off the foam). Guests should scoop a bit of foam and base at the same time to experience the combination of sweet-sour and tea notes.

The best combination of textures is achieved by serving immediately after preparation. If serving later, store the foam separately in the refrigerator and add just before serving.

Fun Fact

💡

Matcha was traditionally used in the Japanese tea ceremony; combining it with citrus is a modern fusion practice that highlights both the freshness of the fruits and the umami of the tea.

Best for

przyjęcie zimowe serwowanie jako digestif po lunchu kawiarniane menu sezonowe

Tips

🍽️ Serving

Serve in clear tall glasses to showcase the color contrast. Serve immediately after adding the foam. For a warm version – gently heat the base (to 50–55°C), but do not mix with the whipped coconut foam while hot.

🥡 Storage

Store the base (without the foam) in a closed pitcher in the refrigerator for up to 24 hours. Keep the coconut foam separately in a cool place (refrigerator) for up to 6 hours; whip briefly again before serving. Long-term freezing is not recommended due to ingredient separation.

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