This matcha tea recipe makes a nonalcoholic fizz with a refreshing edge
Total time:15 mins, plus chilling time
If you don’t plan on making multiple drinks, the leftover syrup could be used in many ways: Try a drizzle on top of vanilla ice cream, or gently shake half an ounce into soda water or unsweetened limeade.
Zero Proof Basil-Matcha Fizz
Want to save this recipe? Click the bookmark icon below the serving size at the top of this page, then go to My Reading List in your washingtonpost.com user profile.
Make Ahead: The basil-matcha syrup needs to chill for about 15 minutes.
Storage: The syrup can be refrigerated for up to 1 week.
Where to Buy: Culinary-grade matcha can be found at well-stocked supermarkets, specialty tea shops or online.
For the Basil-Matcha Syrup
- 1 cup granulated sugar
- 1 cup loosely packed fresh Thai basil leaves (may substitute with regular basil leaves)
- 3/4 cup water
- 1 1/2 teaspoons matcha
- 1 ounce basil-matcha syrup
- 1 ounce well-shaken full-fat coconut milk
- 3/4 ounce fresh lime juice
- 3 ounces soda water
- Matcha powder, for garnish
Make the basil-matcha syrup: In a blender, combine the sugar, basil, water and matcha and process on high until smooth and bright green and the sugar has dissolved, about 2 minutes. Strain through a cheesecloth-lined strainer, discard the solids and refrigerate until completely cool, about 15 minutes. You should get about 1 1/4 cups.
Make the drink: Fill a rocks glass with ice.
In a cocktail shaker, combine the syrup, coconut milk and lime juice. Fill with ice, seal the shaker and shake just to combine, about 5 seconds. Double-strain into the ice-filled glass and top with the soda water. (This will produce foam, so pour slowly.) To garnish, sift the matcha powder on top and serve.
Calories: 152; Total Fat: 7 g; Saturated Fat: 6 g; Cholesterol: 0 mg; Sodium: 5 mg; Carbohydrates: 24 g; Dietary Fiber: 1 g; Sugar: 21 g; Protein: 1 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
Adapted from “Good Drinks: Alcohol-Free Recipes for When You’re Not Drinking for Whatever Reason” by Julia Bainbridge (Ten Speed Press, 2020).
Tested by Ann Maloney; email questions to [email protected].
Did you make this recipe? Take a photo and tag us on Instagram with #eatvoraciously.