Floral lychee, coconut milk and freshly whisked matcha make a cool afternoon drink. The fruit sits at the bottom of the glass, with coconut through the middle and green tea poured over the top. Stir before drinking to bring the three together.
Serves: 1 glass · Time: 8 minutes
WHAT YOU NEED
- 2 g Du’sha matcha
- 40 ml filtered water at 75°C
- 35 g peeled, pitted lychee, or drained canned lychee
- 100 ml unsweetened coconut milk drink from a carton
- 80 g ice
HOW TO MAKE IT
- Blend the lychee with 15 ml of the coconut milk until smooth.
- Spoon the lychee mixture into a glass of at least 300 ml and add the ice.
- Pour in the remaining 85 ml coconut milk slowly.
- Sift the matcha into a bowl. Add 40 ml water at 75°C and whisk until smooth and lightly foamy.
- Pour the matcha gently over the ice to create the top layer.
- Serve immediately and stir the layers together before drinking.
BESIDE THE GLASS
Try it with a plain butter cookie, a coconut biscuit or a small slice of almond cake.
SERVING NOTE
Use a light coconut milk drink from a carton. Thick canned coconut milk will make the drink much heavier. Drain canned lychee well and taste before adding any extra sweetness.
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