Day 7: The Matcha Mini Chocolate Bar
Adaptogenic ceremonial matcha green tea and spirulina meet Ghanaian cacao nibs for an iron-rich dark chocolate experience.
Our favorite way to enjoy today's dainty is with a festive green Matcha Melon Martini. For those who prefer a non-alcoholic option, we have provided an alternative infusion at the bottom.
Our favorite way to enjoy today's dainty is with a festive green Matcha Melon Martini. For those who prefer a non-alcoholic option, we have provided an alternative infusion at the bottom.
For the Vodka
3 slices of cucumber
1 wedge of honeydew (musk melon) melon
4 cups of top-shelf vodka
1 bunch of Holy Basil
1 wedge of honeydew (musk melon) melon
4 cups of top-shelf vodka
1 bunch of Holy Basil
For the Cocktail
½ tsp. of Matcha green tea powder
½ oz. Mandarine Napoléon or Grand Marnier
2 oz. Musk Melon infused Vodka
Crystal sugar and Matcha powder in a shallow dish (for rimming the glass)
½ oz. Mandarine Napoléon or Grand Marnier
2 oz. Musk Melon infused Vodka
Crystal sugar and Matcha powder in a shallow dish (for rimming the glass)
Prepare the Vodka
Place sliced cucumber and melon in a jar along with the Holy Basil and 4 cups of vodka. Secure the lid and give the mixture a good shake. Ideally, you would leave this infusion to sit for 4-5 days, but 3 days can also yield delicious results. Regardless of time, be sure to shake the mixture a few times each day. When ready, strain and reserve the infusion in your favorite decanter.
Prepare the Cocktail
Pour enough Crystal sugar into a shallow dish or saucer until about a quarter of an inch high then add in a small amount of Matcha green tea powder and mix lightly. Dip and rim a martini glass in the sugar/matcha mixture, stand and let set.
In a cocktail shaker with ice, combine a 1/2 teaspoon of Matcha powder, 2 ounces of infused vodka, and a half an ounce of Mandarine Napoléon or Grand Marnier. Cap and shake until chilled. Pour into the rimmed martini glass and grate a small amount of Matcha Green Tea & Spirulina Chocolate Bar over top the cocktail before serving.
In a cocktail shaker with ice, combine a 1/2 teaspoon of Matcha powder, 2 ounces of infused vodka, and a half an ounce of Mandarine Napoléon or Grand Marnier. Cap and shake until chilled. Pour into the rimmed martini glass and grate a small amount of Matcha Green Tea & Spirulina Chocolate Bar over top the cocktail before serving.
Non-Alcoholic Option
For an alcohol free take on this festive green recipe, you can opt for an infusion of cucumber, melon, Holy Basil, and still or spring water instead.
For the Infusion
3 slices of cucumber, finely diced
1 wedge of honeydew (musk melon) melon, finely diced
4 cups of spring or still water
1 bunch of Holy Basil, finely chopped
3 slices of cucumber, finely diced
1 wedge of honeydew (musk melon) melon, finely diced
4 cups of spring or still water
1 bunch of Holy Basil, finely chopped
For the Mocktail
½ tsp. of Matcha green tea powder
1 oz. soda water (for a stronger flavor, use a melon or cucumber flavored soda water)
2 oz. Musk Melon Infusion
Crystal sugar and Matcha powder in a shallow dish (for rimming the glass)
1 oz. soda water (for a stronger flavor, use a melon or cucumber flavored soda water)
2 oz. Musk Melon Infusion
Crystal sugar and Matcha powder in a shallow dish (for rimming the glass)
Prepare the Infusion
Finely dice and chop the cucumber, melon and holy basil, placing it into a pitcher or large mason jar with 4 cups of spring or still water. Secure the lid and give the mixture a good shake, or stir in the pitcher. Let the mixture rest in the refrigerator overnight, stirring or shaking occasionally. When ready, pour the infusion through a wire mesh strainer, pressing down on the remaining ingredient mixture to release any absorption into your favorite decanter or pitcher.
Prepare the Mocktail
Pour enough Crystal sugar into a shallow dish or saucer until about a quarter of an inch high then add in a small amount of Matcha green tea powder and mix lightly. Dip and rim a martini glass in the sugar/matcha mixture, stand and let set.
In a cocktail shaker with ice, combine a 1/2 teaspoon of Matcha powder and 2 ounces of infused water, then cap and shake until chilled. Pour into the rimmed martini glass an top with about an ounce of soda water. Grate a small amount of Matcha Green Tea & Spirulina Chocolate Bar over top the mocktail before serving.
Finely dice and chop the cucumber, melon and holy basil, placing it into a pitcher or large mason jar with 4 cups of spring or still water. Secure the lid and give the mixture a good shake, or stir in the pitcher. Let the mixture rest in the refrigerator overnight, stirring or shaking occasionally. When ready, pour the infusion through a wire mesh strainer, pressing down on the remaining ingredient mixture to release any absorption into your favorite decanter or pitcher.
Prepare the Mocktail
Pour enough Crystal sugar into a shallow dish or saucer until about a quarter of an inch high then add in a small amount of Matcha green tea powder and mix lightly. Dip and rim a martini glass in the sugar/matcha mixture, stand and let set.
In a cocktail shaker with ice, combine a 1/2 teaspoon of Matcha powder and 2 ounces of infused water, then cap and shake until chilled. Pour into the rimmed martini glass an top with about an ounce of soda water. Grate a small amount of Matcha Green Tea & Spirulina Chocolate Bar over top the mocktail before serving.
