Winter-Spring Orange-Matcha Cocktail with Coconut-Lime Foam (fusion) - photo 1
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Winter-Spring Orange-Matcha Cocktail with Coconut-Lime Foam (fusion)

Vegan Drinks Fusion cuisine 45 min Medium 13 wyświetleń ~32.95 PLN - (0)
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Description

A refreshing, seasonal fusion cocktail combining Mediterranean citrus (blood oranges and mandarins) with Japanese matcha and a velvety, vegan foam made from coconut cream and lime. The drink features a distinct, fresh sweetness from the citrus with a spicy hint of ginger, a green, grassy note from the matcha, and a light, creamy foam on top, creating a contrast of textures and colors — intensely red/citrusy juice with a green accent from the matcha and a white, fluffy foam with a lime aroma. Perfect as an eye-catching drink for parties, brunch, or as a healthy beverage snack; serve in clear highball glasses, garnished with a mint leaf and a thin orange peel for an attractive visual effect.

Ingredients Used

Ingredients (13)

Servings:
4
  • Blood orange 4 szt.
  • Mandarin 200 g
  • Fresh ginger 30 g
  • Matcha (green tea powder) 4 łyżeczki
  • Coconut cream (thick part from a can of coconut milk) 200 g
  • Agave syrup 60 g
  • Lime juice 80 ml
  • Sparkling water 400 ml
  • Ice cubes 300 g
  • Sea salt 1 g
  • ✨ Opcjonalne
  • Fresh mint 0.7 pęczek
  • Orange blossom water - optional 2 g
  • Soy lecithin (optional, emulsifier) 3 g
💰 Szacowany koszt dania: ~32.95 PLN (8.24 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the juice

1

Wash the oranges and tangerines under running water, then dry them. Cut the fruits in half. If you have a juicer, use it (first the smaller pieces of tangerine, then the oranges). If not, squeeze the juice manually using a hand citrus juicer. Strain the obtained juice through a fine sieve into a large bowl to remove seeds and larger fibers. You should get about 700–800 g of fresh juice.

Ingredients: Blood orange, Mandarin
Use a juicer for higher efficiency or a manual press for better control. Freshly squeezed juice is best — avoid pasteurized juices from cartons.
2

Peel and finely grate the zest of one orange (only the orange part, not the white) using a fine grater — set aside a teaspoon of zest for decoration. Grate the ginger on a fine grater (or chop it in a blender) and add it to the bowl with the juice. Add 1 g of sea salt (a pinch) and 30 g of agave syrup to the juice. Mix with a large spoon and taste; adjust the sweetness with the remaining agave syrup if needed.

Ingredients: Fresh ginger, Sea salt, Agave syrup, Blood orange
Use a fine grater for the ginger to avoid fibers. Salt enhances the aroma - use it sparingly.

Matcha

3

Prepare the matcha paste: sift 8 g of matcha into a small bowl (use a tea strainer to remove lumps). Heat 60 ml of water to about 75°C (not boiling). Pour the hot water into the matcha and vigorously whisk with a bamboo whisk (chasen) or a small whisk for 15–30 seconds until a smooth, light green emulsion without lumps forms. The mixture should be uniform, slightly frothy on the surface.

Ingredients: Matcha (green tea powder), Sparkling water
Use a chasen whisk or a small whisk. The water temperature should be lower than boiling — water that is too hot will make the matcha bitter.
4

To the matcha paste, add 40 g of freshly prepared citrus juice from the bowl (the remaining juice will be used for the base layer) and mix thoroughly to create a concentrated green matcha infusion ready to combine with the juice.

Ingredients: Matcha (green tea powder), Blood orange
Gradually add the juice and mix until you achieve a silky consistency; do not add too much water at once to maintain the intense color.

Coconut foam

5

Chill the bowl and the end of the blender by placing them in the fridge for a few minutes — a cold container helps achieve a more stable foam. Transfer 200 g of chilled coconut cream to the cool bowl. Add 30 g of agave syrup, 80 ml of lime juice, and (optional) 3 g of soy lecithin and 2 g of flower water, if using. Use an immersion blender or a small mixer and whip on high speed for 45–90 seconds until the mixture becomes light, fluffy, and slightly stiff — similar to chantilly cream, but creamier.

Ingredients: Coconut cream (thick part from a can of coconut milk), Agave syrup, Lime juice, Soy lecithin (optional, emulsifier), Orange blossom water - optional
Use a hand blender at high speed; if you don't have lecithin, the foam will be less stable but still tasty. Chilled coconut cream (can chilled overnight) whips better.

Assembly and serving

6

In four tall, transparent glasses, place 75 g of ice (about 1/4 portion of ice cubes in each). Pour orange-tangerine juice evenly over each set of ice, filling the glass to 2/3 (about 180–200 ml of juice per glass).

Ingredients: Ice cubes, Blood orange, Mandarin
Transparent glasses will highlight the colors — the red juice and green matcha will be clearly visible.
7

To each glass, add 1/4 of the prepared matcha emulsion (about 15–20 g) — pour it very slowly with a spoon along the wall of the glass, so that the matcha creates a green accent or a delicate streak on the surface of the juice. Then, fill each glass with about 100 ml of very cold sparkling water, pouring slowly along the spoon to avoid disturbing the layers.

Ingredients: Matcha (green tea powder), Sparkling water
Pouring slowly and with a spoon helps control the speed and shape of the green streak and prevents excessive foaming of the sparkling water.
8

On top of each glass, spoon a thick layer of coconut-lime foam (about 40–50 g of foam per glass). Shape a nice dome, then decorate with a bit of orange zest and a sprig of fresh mint (optional). Before serving, you can lightly sprinkle with fine lime zest for freshness.

Ingredients: Coconut cream (thick part from a can of coconut milk), Fresh mint, Blood orange, Lime juice
Use a spoon or a small spatula to aesthetically apply the foam. Additionally, you can add fresh mint for visual and aromatic contrast.
9

Before serving, gently stir with a straw (if the guest wants to mix the flavors) or leave the layers untouched to make the drink look impressive — red juice, green matcha, and white foam. Serve immediately, preferably chilled.

Ingredients: Matcha (green tea powder), Coconut cream (thick part from a can of coconut milk)
If you want to achieve a layered effect, do not mix immediately. For full flavor, consume within 20–30 minutes after assembly to enjoy bubble crispness and foam texture.

Fun Fact

💡

Matcha in the traditional brewing ceremony is dissolved in water and consumed along with the leaf pulp, which provides a stronger effect and richer flavor than regular green tea — hence its intensity contrasts beautifully with the citrus in this cocktail.

Best for

brunch przyjęcie koktajlowe spotkanie wiosenne

Tips

🍽️ Serving

Serve in tall, clear highball glasses to showcase the colors. Use a thin strip of orange peel twisted as a garnish on the rim of the glass. If you want an alcoholic option, add 30 ml of light rum or sake to each serving before adding the foam.

🥡 Storage

Juice can be stored in the refrigerator for up to 24 hours in a sealed bottle. The foam from the coconut cream is best prepared just before serving — if you store it in the refrigerator, it will lose some of its fluffiness; alternatively, it can be stored short-term (up to 6 hours) in a closed container and gently whipped again before use.

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