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Matcha, Mint, and Cucumber Cooler

Serves 4.


    Matcha, Mint, and Cucumber Cooler

    Easily rivalling any coffee house concoction, this thirst-quenching cooler makes the perfect afternoon pick-me-up.



    For a sweeter sipper, try stirring in 1 tsp (5 mL) agave nectar or maple syrup.


    Matcha, Mint, and Cucumber Cooler


    • 1 1/2 tsp (7 mL) matcha green tea powder
    • 3/4 cup (180 mL) hot water
    • 1 unpeeled English cucumber, roughly chopped
    • 1/2 cup (125 mL) lightly packed fresh spearmint leaves, plus extra for garnish
    • 2 Tbsp (30 mL) fresh squeezed lime juice
    • Ice
    • Lime wedges and cucumber slices for garnish
    • 12 oz (355 mL) chilled soda water


    Per serving:

    • calories52
    • protein0g
    • fat0g
      • saturated fat0g
      • trans fat0g
    • carbohydrates10g
      • sugars8g
      • fibre0g
    • sodium15mg



    In small bowl, place matcha, and with fork or small whisk, gradually whisk in about 1 Tbsp (15 mL) hot water until a smooth paste forms. Gradually stir in remaining hot water and set aside to cool to room temperature.


    To blender, add cucumber and blend until liquefied, about 1 minute. Into measuring pitcher or bowl, strain liquid through fine-mesh sieve lined with cheesecloth. You should have about 1 cup (250 mL) cucumber juice. Discard solids remaining in strainer.


    In large Mason jar or pitcher, add mint leaves and mash with wooden spoon until well bruised. Stir in lime juice, cucumber juice, and matcha tea until very well combined. Refrigerate for at least 1 hour.


    When ready to enjoy, fill 4 tall glasses with ice, extra mint leaves, and a couple of lime wedges and cucumber slices. Into glasses, strain chilled matcha mixture through fine-mesh strainer, filling each glass about a third full. Discard any solids remaining in strainer. Top with soda water and serve.


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    This recipe is part of the Made Marvellous With Matcha collection.



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    The combination of warm chocolate and the coveted mandarin orange makes this a holiday classic perfect for an intimate dinner party. Almond flour along with hemp hearts deliver healthy fats and protein and keep the cake gluten free and moist, removing the need for any additional oil or butter in the batter. A tiny drizzle of olive oil poured over the mandarin-encrusted top and a pinch of salt bring out the sweet flavour of the mandarins. Mandarin top Zest mandarins and reserve 1 Tbsp (15 mL) zest for use in the recipe. Set mandarins aside, leaving them unpeeled. When cake is baked, trim mandarins by slicing off top and bottom to form a flat edge. Then placing mandarin on the edge with peel, slice into 3 equal wheels. Repeat for each mandarin. Now, gently remove peel, being careful to keep wheels intact, and arrange on top of the cake, filling in holes with smaller sections trimmed from a wheel.