My favorite matcha cocktail

Ingredients

• 2 oz Coconut Water (Warm, heated in a water bath)
• 1 tsp Matcha Powder (Sifted before use; culinary grade works well)
• 1.5 oz Japanese Whiskey (Full‑bodied Japanese whiskey, such as Hibiki or Nikka)
• 0.5 oz White Creme Cacao (White chocolate liqueur; adds sweet, creamy depth)
• 1 large block Ice (For chilling the glass and stirring the base)

Instructions

1. Heat Coconut Water

   Place the coconut water in a small saucepan or heatproof bowl and warm it using a hot‑water bath (or microwave) until just warm to the touch, about 5 minutes.

   Time: PT5M

2. Whisk Matcha

   Sift 1 tsp of matcha powder into a small bowl, add 1 oz of the warm coconut water, and whisk vigorously with a bamboo matcha whisk or small whisk until fully incorporated and a light foam forms.

   Time: PT1M

3. Prepare Liquor Base

   In a mixing glass, combine 1.5 oz Japanese whiskey and 0.5 oz white creme cacao. Add a handful of ice and stir gently for about 30 seconds until the mixture is well‑chilled.

   Time: PT1M

4. Assemble the Cocktail

   Place a large block of ice into the serving glass. Strain the chilled liquor base over the ice, then slowly pour the foamy matcha mixture over the back of a spoon so it floats on top, creating a layered effect.

   Time: PT1M

Nutrition Facts

Calories

162

Protein

0.5 g

Carbohydrates

4 g

Fat

0 g

Fiber

0 g