VICTORY DANCE FOODS

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Matcha Tonic Mocktail

Madeline McCarthy

This Matcha Tonic Mocktail is the answer to our prayers for a new refreshing drink to assuage the end-of-summer swelter we are experiencing in Chicago. Inspired by our Kale Matcha Garden Granola®, this mocktail effortlessly fuses the spice and zest of fresh ginger with the vegetal sweetness of ceremonial-grade matcha, fresh lime, and effervescent tonic water. It’s vibrant, refreshing, and invigorating like every summer sipper should be! Cheers to the perfect way to savor the last days of summer!  

Vegan & Gluten Free

Makes 1

Ingredients

  • Ice cubes

  • Tonic Water (I used Fever Tree)

  • Lime wheels 2-3

Ginger Simple Syrup

  • 1/2 c sugar

  • 1/2 c water

  • 1 inch knob ginger, peeled and sliced

Matcha Shot

  • 1 tsp ceremonial grade matcha

  • 2 oz of hot water

Directions:

Ginger Simple Syrup

  1. Add 1/2 cup water, 1/2 cup of sugar and 1 inch knob of peeled and thinly sliced ginger root to a small saucepan. Bring the mixture to a boil, then reduce and simmer over medium heat, stirring, until the sugar is dissolved.

  2. Remove from heat and let cool.

  3. Strain syrup through fine mesh and set aside.

Matcha Shot

  1. Combine 2 oz of hot water with 1 tsp of matcha powder.

  2. Using a matcha whisk, whisk together the matcha until combined. If you don’t have a matcha whisk, you can use a small glass jar with a lid and vigorously shake the matcha and water together. Set aside and let cool.

Build the Matcha Tonic Mocktail

  1. Fill a tall highball glass or tumbler to the brim with ice cubes.

  2. Pour tonic water over ice leaving about an inch from the top of the glass.

  3. Pour 2 teaspoons of ginger syrup into the prepared 2 oz matcha shot and stir.

  4. Pour the matcha shot and ginger syrup mixture into the glass.

  5. Top off glass with any remaining tonic if desired.

  6. Gently stir to combine.

  7. Submerge a lime wheel or two into the glass and add one to the rim to garnish.

  8. Sip and enjoy!

Recipe tips

  • Get it icy cold! Chill your glass in the freezer for the perfect temperature on a cool day.

  • For a spicier tasting ginger simple syrup, after removing from heat, cover the saucepan to let the ginger infuse the syrup for at least one hour.

  • Ginger simple syrup is great to have on hand for cocktails and mocktails and excess can be stored in the fridge for up to two weeks!

Recipe and photography by Melissa of thequeenship.com.