You can detect blackcurrant notes in many coffees, so it makes sense to pair the two. I've used a blackcurrant tea that also contains blueberry and Acai berry to really ramp up the goodness in your glass (available in supermarkets). Note: Matcha is a powdered green tea that is absolutely packed with antioxidants, however if you find you don't like the earthy taste of it on its own, this recipe is the perfect drink for you.
- 100ml strong brewed blackcurrant tea
- 1 shot espresso
- 1/8 tsp Matcha tea powder
- 1 tsp agave syrup
Let the blackcurrant tea brew for at least 10 minutes. Add the espresso to the tea and then, along with a scoop of ice, add it and the rest of the ingredients to a cocktail shaker (or large kilner jar with a well-fitting lid and seal) and shake hard but briefly, to chill. Strain into a tall glass over good quality cubed ice to serve and drink straightaway (don't allow the ice to dilute the drink).