Ingredients
8 cl of fresh UCHA Ginger kombucha
1/2 teaspoon of matcha (latte or ceremonial quality)
4 cl of hot water (70–80 °C)
1 teaspoon of agave syrup or mild honey (optional)
Ice cubes
Steps
Dilute the matcha in hot water using a whisk or small frother. Let it cool slightly.
Fill a glass with ice cubes.
Pour the cooled matcha on top.
Top with well-chilled kombucha.
Add a splash of syrup if desired. Mix gently.
Serve with a straw.
Tips
Add a touch of lemon juice to enhance the matcha.
Add a splash of frothy plant-based milk for a sparkling matcha latte.
Use pomegranate kombucha for a fruitier taste contrast.
