MATCHA, BERRY + ROSE SWIRL MOCKTAIL
Ingredients (serves 2)
2 tsp X50 Ceremonial Matcha Powder
1 Cup Water
1 Cup Plant Based Milk of choice
2-4 Tbsp Raspberry Rose Syrup
Raspberry Rose Syrup
¾ Cup Water
1 Cup Raspberries (fresh or frozen)
½ Cup Maple Syrup
1 tsp Vanilla Extract
1 tsp Rose Water
1. For the raspberry rose syrup - add the water, raspberries, and maple syrup to a saucepan. Bring to a boil. Lower heat to a simmer and cook for 15-20 minutes, occasionally stirring and mashing. Remove from the heat. Stir in the vanilla.
2. Strain the syrup through a fine-mesh strainer into a jar. Allow to completely cool. Once cooled, stir through the rose water. Set aside
3. Bring water to a soft simmer, do not boil. Add matcha to a small bowl. Add a dash of hot water to the matcha. Using a matcha whisk, whisk it together. Pour in the remaining water. Continue to whisk until foamy. Set aside.
4. Froth milk and add a handful of ice to a tumbler. Add the raspberry syrup, dash of foamed milk and a generous dash of matcha to the milk. Go in with another splash of foamy milk. Serve with edible rose petals.