Tea Mocktail: Matcha Mojito
This summer, the Matcha Mojito was one of the most popular mocktails at my pop-up events. Even non-tea drinkers loved it! The mocktail base has a cloudy green swirl from the matcha powder that tends to settle at the bottom of the bottle—but a quick shake before pouring brings it back together. Bright, minty, and citrusy, it’s a refreshing drink that disappears fast.
Matcha Mojito
A tangy wake-me-up mocktail to liven any party. Recipe yields about 1 liter of mocktail base, ready to serve with sparkling water.
Ingredients
Tea Concentrate:
10 grams (about 2 Tbsp) loose leaf Kukicha
24 oz water, divided across 3 infusions
Mint Simple Syrup:
1 cup fresh mint leaves, muddled
1 cup sugar
1 cup water
To Serve:
3 cups (24 oz) tea concentrate
3/4 cup (6 oz) mint simple syrup
3 oz fresh lime juice (about 3 medium limes), strained
3 tsp Organic Culinary Matcha powder**
approximately 1 liter cold sparkling water
Method
Make the Mint Simple Syrup
Combine sugar, mint, and water in a small saucepan. Cook over medium heat, stirring, until the sugar dissolves and the mixture begins to bubble. Remove from heat and let steep for 1 hour. Strain and store any extra in the refrigerator.
Make the Tea Concentrate
Add 10 grams of Kukicha to a small teapot, gaiwan, or glass measuring cup.
First steep: 8 oz water at 175°F for 1 minute. Strain and set aside.
Second steep: same leaves in 8 oz water for 1.5 minutes. Combine with first infusion (16 oz).
Third steep: same leaves in 8 oz water for 2 minutes. Combine all infusions (24 oz total).
Mix the Base
Sift the matcha powder, then whisk it into about ½ cup of the warm tea concentrate until no lumps remain. Combine with the rest of the concentrate, then stir in the mint syrup and lime juice until fully blended. Transfer to a 1-liter bottle and chill.
Serve
Fill a glass with ice. Add equal parts mocktail base and chilled sparkling water (about half and half), adjusting to taste. Garnish with lime wedge and sprig of mint. Enjoy!
**Culinary- or café-grade matcha is recommended for this recipe. It tends to have a sharper profile that stands out against the stronger flavors of lime and mint. Ceremonial-grade matcha would be unnecessarily expensive here, and its subtle nuances would be lost.
