Spring-Summer Party Two Ways
Mat-cha-cha Mocktail
Oregeat and matcha groove together in this easy mocktail for spring brunches or summer afternoons.
Matcha is always one of our favorite teas to play with because despite (or perhaps because of) its distinctive flavor profile, it seamlessly finds the beat of almost any ingredient you pair it with. In this mocktail, the marzipan flavors of orgeat complement and mellow the earthy vegetal flavors of our Matcha Wakatake.
We will show you how we would serve this mocktail at either a spring brunch or summer dinner party, along with our recommended matcha for this and other culinary or baking applications. If you'd rather skip the small talk and get straight to the recipe, use the jump to recipe button below!
Mocktail Two Ways
Spring or Summer?
In this series of recipes, we wanted to showcase the versatility of tea and honey as ingredients and emphasize thinking outside the box. So, in this series of photos you can see our Mat-cha-cha Mocktail at a spring brunch and summer dinner party. Where will you serve yours?
Choosing the Right Matcha
Recommended Matcha for Cocktails
Choosing the right matcha for you might seem a little daunting at first - "why do you have more than one?!" is a question we've gotten... more than once.
We always recommend our Matcha Wakatake for any drinks or recipes that involve more than just whisking a beautiful bowl of matcha. A very high culinary grade, this gorgeous matcha is a steal at only $0.97 a cup and has all the same health benefits as our ceremonial matchas without breaking the bank!
Matcha Wakatake 100g
$ 48.50
Simple Tea Mocktail
Mat-cha-cha Mocktail
Ingredients:
3/4 tsp Matcha Wakatake
3/4 oz Orgeat
1/2 oz Lemon Juice
6 oz cold water
Directions:
Shake, strain over ice in a Collins glass. Garnish with a lemon twist
Shop the Recipe
Matcha Wakatake 100g
$ 48.50
View More Honey Recipes!
Smoke the Hive Honey Cocktail
1/4 oz honey simple syrup (we recommend Wildflower or Sourwood Honey) 1/2 oz lemon juice 3/4 oz dry curaçao 1 1/2 oz Mezcal Shake and strain into a coupe glass Garnish: Lemon twist or orange zest, expressed
Herb & Honey Vinaigrette
Vinaigrette 1/4 cup lemon juice sea salt 2 tsp sliced chives 2 Tblsp mixed soft herbs of choice: tarragon, parsley, basil, mint, chervil 1Tblsp honey (We recommend Acacia, Spanish Wild Lavender, or Spanish Orange Blossom!) 3/4 cup EVOO In a small bowl, add in the lemon juice, sea salt, herbs...
Honey Butter
1 softened stick of your favorite butter 1 Tblsp honey (We recommend Alfalfa, Orange Blossom, or Sourwood!) sea salt to finish Whip together butter and honey until smooth and then place in a small pot. Refrigerate. When serving, bring to room temperature and sprinkle with seasalt.
