Pineapple Ginger Matcha

Now if you’re a fan of Starbucks, you may be familiar with their Pineapple Matcha Drink. It intrigued me and I’ve had it two or three times so far, but I find that it’s never properly made (clumpy matcha!) and can be a bit too sweet. But I really enjoy the flavour combination because it’s delicious and definitely makes me feel like I’m somewhere else which is currently important to me (and a lot of other people) because it’s summer and I think we all had different plans for this year than what has unfolded so far.

Luckily, it was super easy for me to figure out what they put in it, since their website provides a list of ingredients. So I knew that they used a pineapple ginger syrup, matcha, coconut milk and ice – how hard could it be, right? I’m a fan of making simple syrups – I use them a lot in my drink recipes because they’re so easy to make. This isn’t any different, because with a little bit of know-how, and a touch of fresh ginger, you too could be sipping on a made-at-home Pineapple Ginger Matcha… all without going through the drive thru at your local coffee shop and without ordering delivery!

Pineapple Ginger Matcha – Serves 2

½-1 tablespoon Ginger Pineapple Simple Syrup (see recipe below)
4 teaspoons matcha¹
250ml hot water²
500ml unsweetened coconut milk
Fresh pineapple, for garnish³
Ice

¹ I used Whisk Premium Matcha’s Everyday. You can use the matcha of your choice, but I would steer away from matcha blends or sweetened matchas.
² Heat to the instructions for your particular matcha; usually it’s not boiling.
³ Don’t sweat it if you don’t have fresh pineapple on hand, canned would work just as well!

Pineapple Ginger Simple Syrup Recipe

1 cup water
1 cup sugar¹
½-1″ fresh ginger root²
Pineapple core, cubed³

¹ I used granulated white sugar.
² I used an approximately ½” piece of fresh ginger root.
³ For a fresh pineapple, the core is generally quite hard to eat because it’s so fibrous, but it has a lot of flavour! So I cut out the core, cubed it, and tossed that into my sauce pan for the Pineapple Ginger Simple Syrup.

Prepare Pineapple Ginger Simple Syrup

Put all ingredients together in a small sauce pan over low heat.
Allow the syrup to come to a simmer and allow it to cook until it takes on a nice golden colour.
Strain out solids as you pour the simple syrup into a clean container.
Allow to cool before use.
Store in the fridge.

Prepare Pineapple Ginger Matcha

Add ice to your glass.
Add Pineapple Ginger Syrup, you can always add more if it’s not sweet enough to your liking.
Prepare matcha – I shook up approximately 125ml water with my matcha in a shaker cup for each serving, pour into glass.
Fill the rest of the glass with your coconut milk.
With the garnish, cut a small slit in the pineapple wedge so it can sit on the rim.
Admire the pretty layers before taking a straw to the drink to mix it up.

If you make this Pineapple Ginger Matcha, I’d love to see your photos! Be sure to tag me on Instagram (@onemoresteep #onemoresteep) or comment below with a link to the photo!

Matcha Soda

While some coffee shops have taken to offering the #PSL on their menus again, I am still holding onto the idea of summer. Even though it rained last night, I’m still hoping for a warm September because it’d be really nice to still get to enjoy the patio and iced drinks on the regular.

Matcha is one of those drinks that I’ve grown to love. I think part of the issue is that I’ve definitely have had matcha that doesn’t taste good, and then I had matcha that does. This is definitely one of those good ones. I wanted to make a tasty drink to have at home, something that could be iced, and I’ve been really enjoying sparkling water lately… So mixing my want to drink matcha and my need for iced, bubbly drinks meant that a Matcha Soda was born! And quickly had. This is so easy to make at home, you could easily eyeball the amounts instead of measuring it out and just make it to your taste – so simple! And if you layer it, the Matcha Soda looks impressive and will look great on your Instagram!

Matcha Soda – Serves 1

2 teaspoons matcha
150ml water (cold)
1-2 teaspoons simple syrup¹
250ml sparkling water
Ice cubes

¹ Simple syrup is super easy (simple!) to make. Put a 1:1 ratio of granulated sugar and water in a sauce pan and allow it to reach a simmer on your stove top. It’ll thicken into a sweet syrup after you take it off the heat and allow it to cool. I used about 2 teaspoons of simple syrup in my glass of Matcha Soda. Store your excess simple syrup in a jar in the fridge to enjoy – it’ll keep for a bit, but I usually use mine up within a week.

To start, add some ice to your glass.
Add some of the simple syrup (you can always add more later if it’s not sweet enough).
Add water and matcha into a jar, tighten the lid and shake!
Pour matcha on top of the ice.
Pour in the sparkling water.
Admire the layers!

If you make this Matcha Soda, I’d love to see your photos! Be sure to tag me on Instagram (@onemoresteep #onemoresteep) or comment below with a link to the photo!

DavidsTea’s Mango Matcha

Mango Matcha by DavidsTea
Green Tea (Matcha) / Flavoured
$9.98 for 50g

First Impressions

Mango Matcha is a matcha drink mix from DavidsTea. It came to me in the mail in a sealed, resealable pouch. Firstly, I’d like to address the change in the labelling from DavidsTea. I found that the teal of the DavidsTea branding to be a bit difficult to read from the green background – along with the white text on the green background (but not as difficult as the teal on green). I’m no longer surprised by the fact that Mango Matcha has sugar as the first ingredient, because I’ve gotten used to that now and am a little bit less annoyed by the presence.

Mango Matcha is a lovely spring green colour, with a hint of sparkle from the sugar. The aroma is strongly mango with a bit of grassy undertones. Mango Matcha consists of: cane sugar, matcha green tea, natural mango flavouring with annatto extract.

Preparation

DavidsTea recommends repairing Mango Matcha in 85°C (185°F) water with a whisk. I followed the temperature recommendation and whisked it directly in my cup. The nice thing about the DavidsTea matcha drink mixes is that you don’t have to sift the powder first because it dissolves quite easily.

If you’ve never made matcha before, I’ve got an article for you that discusses The Basics of Preparing Matcha.

First Taste

Mango Matcha whisks into a nice deep forest green. Not a whole lot of frothy bubbles regardless of how much I tried, but it’s a vibrant green with a very strong mango aroma from the whisked up powder. I found it to be quite sweet, strong mango flavours, with subtle grassy notes in the background. It’s a pleasant drink hot.

I did end up adding some milk to it (organic soy milk) to make it to matcha latte – it helps cut the sugary sweetness down significantly, while adding a nice level of creaminess to it and the mango isn’t muted at all.

A Second Cup?

As a matcha is a suspension, there were no second steeps at all.

My Overall Impression

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I loved and liked DavidsTea’s Mango Matcha. I liked it hot and plain – but the sugary sweetness was just a bit too much for me, even though I have a really strong sweet tooth. The addition of soy milk really helped to lower the sugar content down a bit, just by adding a little something to help cut the sweetness level. I think Mango Matcha would be great if you like a super sweet drink, but definitely utilize this as a latte base if you’re wanting something that’s got some good mango flavour, a nice grassy background, but not too sweet. Matcha latte is definitely the way to go with this one.

Curious about the cup rating system? Click here to learn more.