A non-alcoholic version of matcha beer using ginger beer soda. It’s surprisingly delicious and quite refreshing!
I don’t drink alcohol so I decided to make a non-alcoholic version. At first I was going to mix matcha and sparkling apple cider, but chef Fred at Te Company suggested ginger beer, which is genius.
Matcha and ginger beer are FANTASTIC together. I couldn’t believe how good it was. The flavors just work so well — you HAVE to make this. It’s so good.
What is Ginger Beer?
Ginger beer is a carbonated soda, usually non-alcoholic, made from fermented mix of fresh ginger, yeast, sugar, and water. The fermentation takes a couple of days and this process creates natural carbonation.
Ginger beer tastes more intense and is not as sweet compared to ginger ale and has less carbonation.
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What I Used to Make This Matcha Ginger Beer
Matcha in Recipes
With matcha for recipes, I’ll usually say to go with one in the $15 – $25 range, but for this, you can definitely go with even better quality in the $40 – $55 range.
The better the matcha quality, the brighter the green and this drink’s color is really what makes it stand out. You don’t want a dull green which can make it look unappealing.
Sifting matcha is key to preventing clumps so I always make sure to use a mesh strainer.
Instead of using hot water to make matcha tea, ginger beer is used as the liquid. Just a little is needed to make the concentrate.
I had planned on making this matcha ginger beer recipe from scratch, making my own ginger beer but the minute I read that it takes 2-3 days to make, I noped it out of there.
How to Make Matcha Ginger Beer
First combine the matcha with a little ginger beer.
I used my matcha whisk, but if you don’t have one, you can just use a spoon to stir.
No need to vigorously whisk for this. Just a slow, half circle motion is enough to mix the matcha powder with the ginger beer.
In goes the liquid matcha into a tall glass.
Then start pouring in the ginger beer on top of the matcha concentrate. It’ll fizz right away.
Since there’s sugar in the ginger beer, no additional sweetener is needed.
Once you stop pouring the ginger beer, the drink will start to settle a bit with the bottom becoming increasingly more green.
Unlike the matcha beer with alcohol, the foam is a lot drier and the bubbles are bigger. It doesn’t hold the bubbles as long but it’s still fun to drink.
If serving to guests, have them pour in their own ginger beer so they can see the foam forming.
If you want to take this drink to the next level, add a scoop of vanilla ice cream and you’ve got yourself a decadent matcha ice cream float.