This Starbucks inspired Matcha Pineapple Drink has all the cool, fresh and tropical vibes. Made with fresh pineapple, ginger and coconut milk and topped with some ceremonial grade matcha, take one sip of this drink and you will be transported to paradise.
Course Drinks
Cuisine American
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
Total Time 15 minutesminutes
Servings 2cups
Calories 358kcal
Author Takes Two Eggs
Ingredients
1 ½cupPineapple chunksfresh or frozen
⅛teaspoongingerfinely minced (optional)
1cupCoconut milk beverageor coconut water
1 ½teaspoon(3 g )matcha powdersifted ceremonial grade
¼cup2 oz hot water 175°F or 80°C
Instructions
Make the pineapple juice. In a blender, blend the pineapple and ginger and then strain the juice over a fine-mesh sieve to remove the pulp.
Brew the Matcha. In a small mixing bowl, sift the matcha using a fine-mesh sieve. Pour in 2 oz of hot water and whisk the matcha vigorously until frothy and no clumps remain.
Assembly. In a tall glass, add ice and pour in a 1/2 cup of pineapple juice, 1/2 cup of coconut milk, and 1/2 of the matcha mixture. Repeat for the second glass.
Serve and enjoy!
Notes
Sift and whisk the matcha: sifting the matcha is a crucial step in eliminating large clumps of matcha while also enhancing the flavor of the matcha. Whisking the matcha vigorously removes the remaining clumps of matcha when brewed with hot water.
Strain the pineapple and ginger using a fine-mesh sieve. To have a smooth drink without any pulp, I recommend straining the juice through a fine-mesh sieve.
Hit the ice! When pouring the matcha layer over the coconut water, remember to pour the matcha directly on the ice or a spoon above the cup so the matcha layer has a smooth landing and doesn't immediately blend into the coconut water.