Recipes · Dessert · Iced
A refreshing iced matcha with mint syrup and chocolate shavings.
Estimated at about 34 mg of caffeine and 25 mg of L-theanine per gram of matcha. Cultivar, grade and harvest all move the real figure, so treat these as a guide, not a measurement. Not medical advice.
Sift 2g of matcha into a bowl.
Add 30ml of water at 75 degrees Celsius and whisk for 15 seconds.
Stir 1 tablespoon of mint syrup into 180ml of cold whole milk.
Fill a tall glass with ice and pour in the mint milk.
Top with the matcha and stir gently.
Finish with 10g of shaved dark chocolate on top.
70 percent dark chocolate balances the sweetness without making the drink heavy.Almanac note
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