This recipe takes the energising power of matcha and blends it with the refreshing, zesty taste of pineapple and a kick of ginger, creating a vibrant and cooling drink perfect for a Nigerian climate.

Yields: 1 Serving Prep time: 5 minutes

Ingredients

• 1 teaspoon (about 2g) Matcha Green Tea Powder
• 1/4 cup hot water (not boiling)
• 1/2 cup freshly squeezed Pineapple Juice
• 1 tablespoon fresh Ginger Syrup (see recipe below, or to taste)
• 1/4 cup cold water (or cold sparkling water for a fizz)
• Ice cubes
• Optional Garnish: Pineapple wedge or a thin slice of fresh ginger

Simple Ginger Syrup Recipe (Highly Recommended)

• 1/2 cup Water
• 1/2 cup Sugar
• 1/4 cup roughly chopped fresh Ginger

Syrup Instructions:

1. Combine the water, sugar, and chopped ginger in a small saucepan.
2. Bring to a boil, stirring until the sugar is dissolved.
3. Reduce heat and let it simmer for about 5-10 minutes.
4. Remove from heat, let it cool completely, then strain out the ginger pieces. Store the syrup in the fridge.

Drink Instructions

1. Whisk the Matcha: Add the matcha powder to a small bowl or mug. Pour in the hot water. Whisk vigorously in a quick back-and-forth motion (a whisk, fork, or small milk frother works) until the matcha is fully dissolved and a light foam forms on top.
2. Combine Flavours: In a tall glass, add the pineapple juice and the prepared ginger syrup. Stir well to mix.
3. Build the Drink: Fill the glass with ice cubes. Pour in the 1/4 cup of cold water (or sparkling water).
4. Add the Matcha: Gently pour the whisked matcha mixture over the top of the pineapple-ginger base. This should create a lovely two-toned layer.
5. Serve: Garnish with a pineapple wedge or a ginger slice. Give it a gentle stir before drinking to combine all the delicious flavours.

Tip: This drink is easily adaptable. For a richer, creamier texture, you can substitute the 1/4 cup of cold water with a locally available milk option, such as evaporated milk, to make an iced latte.