We’re about to get fresh around here… it’s spring and suddenly mint is taking over my yard. When I was first setting up this little “garden” area of mine, I was warned that mint would trail out of control. To me, this sounded like a delightful problem to have. I mean, is it even possible to have too much mint?! (I’ll have to answer that one for you later).
First up: this refreshingly simple mint matcha iced tea. This is obviously not a traditional way to use matcha, but I just love it. Instead of whisking your matcha, shake it up in a cocktail shaker (or in a jar with a tight lid), then add ice, mint and lime juice. I preferred mine unsweet, but you want more minty-sweetness, steep the mint into a simple syrup.
- 2 cups filtered water
- 2 teaspoons Aiya Cooking Grade Matcha
- 2 cups crushed ice
- 1 lime, sliced
- handfuls of mint
- optional: honey or cane sugar (or minty simple syrup, see notes)
- Using a cocktail shaker (or a large jar with a non-leaky lid) shake together the water and matcha until there are no lumps.
- Add the ice, a squeeze of lime, handfuls of mint and shake it some more. (Add sweetener if you like).
- Pour into glasses with extra lime slices and mint.
Minty Simple Syrup: Heat 1 part white sugar and 1 part water in a small saucepan, stirring until the sugar is dissolved. Turn off the heat and drop in handfuls of mint and let it steep until it cools to room temp. Strain out the mint and chill until ready to use.
This recipe was created for Aiya America. All opinions are our own.