Look book SS25
Coconut Matcha CloudRecipesLook book SS25
Lacto-fermented blueberry matcha
Published May 7, 2025
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All You Need
| Amount | Ingredient |
|---|---|
| 20 g | fermented blueberry syrup
|
| 150 ml | Oatly Barista Lighter Tasteor Oatly Barista Edition |
| 40 ml | cold brewed matcha |
| Ice |
| Amount | Ingredient |
|---|---|
| 2-3 g | matcha powder |
| 5-10 g | agave syrup(to taste) |
| 0,1 g | salt |
| 30 ml | cold water |
Tools
- Jar
- Fine strainer
- Fridge
- Stove
- Pan
- Glass
- Cocktail shaker or bottle or tall container
To-Do List
Cold brew matcha (1 portion)
- Sieve the matcha into a cocktail shaker or bottle.
- Add all other ingredients.
- Shake vigorously for 30 sec.
Cold brew matcha (Multiple portions)
- Add all ingredients to a tall container.
- Blend with an immersion blender until there are no matcha lumps left.
Mixing the drink
- Add blueberries to a sterilised jar.
- Mix 3 g salt in 300 ml water to create a brine.
- Cover the blueberries with the 3% brine.
- Make sure all the berries are submerged using a fermentation weight or a zip lock bag filled with water to keep them down.
- Leave for 3-5 days depending on your house temperature.
- Check and taste each day for desired fermentation level.
- Blitz the blueberries and 175 g of the brine together.
- Strain out the residues.
- Add to a pan with the sugar and bring to a gentle simmer for 2 -3 mins.
- Add the finished syrup to a glass of ice and Oatly Barista Lighter Taste.
- Top with 40 ml cold brewed matcha.
