Today Jonathan Munsayac of Tranquil Tea Lounge shares a recipe with y'all. And I bet you can't guess what it is a recipe for. Here's a hint: not coffee.
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Matcha Coconut Cooler
Ingredients: Yields 1
1/2 tsp ceremonial grade matcha + 1/4 cup of hot water
2/3 cup of soy milk
1/3 cup of coconut milk
2 Tbsp of simple syrup
Diced fruit and mint for garnish
1. In a matcha bowl combine matcha and hot water and briskly whisk until matcha completely dissolves.
2. Fill a 24 oz cocktail shaker with ice and add soy milk, coconut milk, simple syrup, and matcha mixture.
3. Shake cocktail shaker and then pour drink into a tall glass with ice.
4. Garnish with diced fruit and mint.
Before becoming an award-winning restaurant critic for OC Weekly in 2007, Edwin Goei went by the alias “elmomonster” on his blog Monster Munching, in which he once wrote a whole review in haiku.