Winter Fusion Cocktail: Matcha-Citrus with Coconut-Cardamom Foam - photo 1
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Winter Fusion Cocktail: Matcha-Citrus with Coconut-Cardamom Foam

Drinks Fusion cuisine 45 min Medium 16 wyświetleń ~17.79 PLN - (0)
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Description

A seasonal, striking drink that combines Japanese matcha with the intense flavor of winter citrus (orange and clementine) and an exotic coconut-cardamom foam. This fusion blends the freshness and acidity of citrus juices with the green, slightly umami aroma of matcha, while the creamy foam adds a velvety texture and a spiced finish. The drink delights with layers of color: the intense green of matcha at the base, a golden-orange citrus layer, and a snow-white foam topped with a fine green sprinkle of pistachios. Perfect as a non-alcoholic winter aperitif, a dessert cocktail, or a highlight at a holiday gathering — serve in tall glasses with a wide straw so guests can appreciate the layers and aromas.

Ingredients Used

Ingredients (13)

Servings:
4
  • Matcha (powder) 12 g
  • Water (hot for matcha) 200 ml
  • Sugar 100 g
  • Clementine juice (freshly squeezed) 200 ml
  • Lemon juice 40 ml
  • Fresh ginger 30 g
  • Fresh orange juice 500 ml
  • Coconut cream 200 g
  • Aquafaba (chickpea water) 120 ml
  • Water (for cooking) 100 ml
  • 🌿 Przyprawy
  • Ground cardamom 3 g
  • ✨ Opcjonalne
  • Almond syrup (orgeat) 60 ml
  • Roasted pistachios 40 g
💰 Szacowany koszt dania: ~17.79 PLN (4.45 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Matcha

1

Prepare the matcha: measure 12 g of matcha powder and sift it through a fine sieve into a medium bowl to remove lumps. Heat 200 ml of water to a temperature of about 80°C (it should be hot but not boiling — after boiling, wait 1–2 minutes). Pour 60 ml of hot water into the bowl with the matcha and whisk vigorously with a bamboo whisk (chasen) or a small whisk using a set of internal 'M' movements (quick short centrifugal movements) until a thick, slightly creamy emulsion without lumps forms. Set the rest of the hot water aside in a thermos — use it to lightly dilute the matcha only if it is too thick.

Ingredients: Matcha (powder), Water (hot for matcha)
Use a matcha bowl (chawan) or a small bowl; a bamboo whisk (chasen) is best for whisking. If you don't have a chasen, use a small whisk or a milk frother. Do not use boiling water (>90°C) — it will burn it and make it bitter.

Almond syrup

2

Prepare a simple syrup with ginger and sugar: in a small saucepan, combine 100 g of sugar, 100 ml of water (for the syrup), and grated ginger (30 g). Heat over medium heat, stirring until the sugar dissolves. Bring to a gentle boil and cook for 2 minutes to allow the ginger to release its aroma. Remove from heat, let it cool, and strain to remove the ginger pieces. If you are using almond syrup (orgeat), you will add it only when mixing the base (see later).

Ingredients: Sugar, Water (for cooking), Fresh ginger
Use a small saucepan (volume 1–1.5 l). For straining, use a fine sieve or cheesecloth. Do not cook the syrup too long — excessive evaporation will increase the density and sweetness.

Juices and base

3

Prepare the citrus base: squeeze 500 ml of orange juice, 200 ml of clementine juice, and 40 ml of lemon juice. Combine the juices in a large pitcher, add 60 ml of cooled ginger syrup (from step 2), and if you want a nuttier note, 60 ml of almond syrup (orgeat). Taste and adjust with a tablespoon of syrup or a few drops of lemon juice if needed — the base should be distinctly fruity, slightly sweet, and refreshing.

Ingredients: Fresh orange juice, Clementine juice (freshly squeezed), Lemon juice, Almond syrup (orgeat), Sugar
Use a strainer when squeezing to avoid seeds. A glass measuring cup or a jug with a capacity of at least 1 l is best. Store the juice in the fridge for a maximum of 24 hours before use.

Coconut-Cardamom Mousse

4

Prepare the foam: chill the bowl and the mixer attachment in the fridge for 10–15 minutes (the cold helps the foam hold). In the chilled bowl, pour in 200 g of coconut cream and 120 g of chilled aquafaba. Add 3 g of ground cardamom and 1–2 teaspoons of cooled ginger syrup from step 2 (about 10–15 g) for subtle sweetness. Whip with a mixer on medium speed for the first 1–2 minutes, then increase the speed and continue whipping for another 3–5 minutes until you achieve a thick, glossy foam that holds its shape (similar to egg white foam). The foam should be thick, creamy, and not run off the spoon.

Ingredients: Coconut cream, Aquafaba (chickpea water), Ground cardamom, Sugar
Use an electric hand mixer or a stand mixer with a whisk. If you don't have aquafaba, you can use 120 g of egg whites (from a raw egg) — keep in mind the risk of salmonella; in that case, the drink will not be vegan. Chilling the bowl is key for stability.

Assembly and serving

5

Layering the cocktail: prepare tall, transparent glasses (about 300–350 ml). Pour 20–30 ml of concentrated matcha (from step 1) into the bottom of each glass — if the matcha is too thick, dilute it with a small amount of the remaining water to taste, but try to maintain the intense green color. Then, gently pour the citrus base (from step 3) using a spoon turned upside down right against the glass wall to soften the stream and preserve the layers — pour slowly until the glass is 2/3 full. On top, spoon 2–3 tablespoons of coconut-cardamom foam (from step 4). Gently sprinkle finely chopped pistachios (optional) and – if desired – grate a little fresh orange zest for aroma.

Ingredients: Water (hot for matcha), Matcha (powder), Fresh orange juice, Clementine juice (freshly squeezed), Coconut cream, Aquafaba (chickpea water), Roasted pistachios
For pouring, use a bar spoon or an inverted metal spoon, holding it close to the glass wall — this helps achieve clear layers. If the layers mix, the drink will still be delicious, but less visually spectacular.

Additional tips

6

Serve immediately after assembling to keep the foam fresh and dry. If you are preparing the drinks in advance, store the citrus base and matcha separately in the refrigerator (for up to 24 hours), and it's best to prepare the foam just before serving.

Ingredients: Fresh orange juice, Matcha (powder), Coconut cream
Use a wide straw or a short dessert spoon to scoop all the layers together. Do not freeze the drink — the structure of the foam and the freshness of the juices will be ruined.

Fun Fact

💡

Matcha is traditionally used in the Japanese tea ceremony, where both its flavor and color are appreciated. Combining it with citrus is a relatively new pairing in fusion cuisine — the green color of matcha beautifully contrasts with oranges, creating stunning layers.

Best for

przyjęcia zimowe świąteczne brunch spotkania bezalkoholowe degustacje fusion

Tips

🍽️ Serving

Serve in transparent, tall glasses; it looks best as a single serving with a thick layer of foam. For decoration, use fresh mint leaves or thin shavings of orange peel. You can serve a teaspoon with a small portion of almond syrup separately, so guests can adjust the drink to their taste.

🥡 Storage

Citrus base can be stored in a closed container in the refrigerator for up to 24 hours. Hot matcha is best consumed immediately; any excess can be kept in a sealed thermos for a few hours. The aquafaba and coconut cream foam is best prepared just before serving and should not be stored in the refrigerator for longer than 6 hours — over time it may lose volume.

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