TREND ALERT: MATCHA
This green tea powder has the Internet going nuts. And matcha is worth the hype. Sassy Kitchen’s Julia Gartland serves the perfect (and very Instagram friendly) mint and cucumber matcha cooler.
Matcha may be filling up your Instagram feeds, but in this case, believe the hype. This green tea powder is delicate in flavour and powerful when it comes to nutritional benefits. It’s high in antioxidants, the amino acid L-Theanine (which has an amazing calming effect) and energizes without weighing you down.
I love matcha in the mornings, especially when I feel the need to ease into the day, (let’s be real, this is most days). It’s amazing with steamed almond milk, or in the warmer months, this matcha cooler. Nothing is more refreshing than this, especially when you need that afternoon pick-me-up. If you're looking for an extra treat, freeze the leftovers into popsicle moulds – you won't be sorry.
MINT & CUCUMBER MATCHA COOLER
3 teaspoons organic high-quality matcha powder
2 organic cucumbers, roughly chopped
80 ml lemon juice (from about 2-3 lemons)
2 tablespoons maple syrup
Sliced lemon & cucumber (optional)
Mint Simple Syrup
1 small bunch of fresh mint
170 g granulated sugar
175 ml water
In a small bowl, add about 3 teaspoons of matcha powder. Use a whisk to break up any lumps. Add about 280 ml hot water and whisk vigorously until well mixed and slightly foamy. Set aside to cool.
For the simple syrup: add mint, sugar and water to a small saucepan. Bring to a boil, then turn off heat and allow to cool. Strain mint leaves.
Using a blender, add chopped cucumber (skin is fine) and blend until liquefied. Then, strain it through a fine mesh sieve or cheesecloth. Make sure to get as much liquid as you can out of it.
In a pitcher, stir together matcha, cucumber juice, lemon juice, maple syrup and 80 ml cooled mint simple syrup. Serve over ice with lemon & cucumber slices.
* If you can't drink it all in one sitting, it will keep in the fridge for up to three days.