We are just wild about organic Matcha Green Tea and its antioxidant zestful, super nutrition properties. Along with drinking three cups of day, we love to add this health-giving green tea to cakes, pancakes, smoothies and now sparkling cocktails! Let’s celebrate the arrival of Spring with a delightfully zingy Matcha Green Tea cocktail with organic licorice, white rum and organic or biodynamic Prosecco with an uplifting, zingy recipe from Pukka, the organic tea wizards. We don’t know how you do it, but you have managed to elevate herbal tea into a drink fit for the most discerning disciples of food as medicine. Cheers!
1. Cover the tea bags with 750ml freshly boiled filtered water
2. Leave to infuse for 15 minutes in a covered container
3. Strain and leave to cool to room temperature, then place in the fridge for 15 minutes
4. Muddle the mint leaves in brown sugar and add one or two leaves to each glass
5. Fill half of each glass with the tea, add a shot of rum to each glass and then top up with Prosecco
Serves 15. Takes 45 minutes to prepare and serve.
Recipe courtesy of Pukka Herbs.
Matcha is a special type of powdered green tea.
The matcha leaf stem and veins are removed before being powdered into the finest verdant grains that dissolve easily in water.
Recent research has shown that one cup of matcha has around 100 times the antioxidants compared to green tea (and green has about double the levels found in black tea).
Matcha also contains various compounds that are associated with improving health, reducing stress and increasing alertness. It’s the perfect brew for our over-stimulated busy world.
AJ and Ethical Hedonist are proud to collaborate with Pukka. We are a stockist via our organic and ethical magazine shop for Pukka organic teas and Ayurvedic supplements. Find Pukka Matcha Organic Green Tea and more here. Every purchase helps to fund more #ethicaljournalism and support more #inspiringmedia
Enjoy, have fun and drink responsibly.
Love our food as medicine journalism? Check out our evocative, instantly transporting feature on biodynamic food, wine and travel – Live the Biodynamic Good Life