Green tea is not only healthy and refreshing as a hot drink but can also be used as a garnish, dried, or infused and is cooling and palate cleansing in a dessert or cocktail.
Hot Green Tea Float
3 scoops vanilla ice cream
3/4 cup Clipper green tea
2 oz whipping cream
Place the ice cream and syrup in a tall glass and add the tea. Top with whipped cream.
Green Tea Scrambled Eggs
3 Large Eggs
1 Tablespoon water
1 Tbsp butter
1 Clipper green teabag
In a medium-sized bowl, whisk together the eggs and water. Place butter in a skillet or frying pan and melt slowly over low heat. When the eggs begin to settle, sprinkle the tea leaves evenly over the eggs. Gently fold in half and serve immediately with toast or plain rice.
Green Tea Vegan Soya Ice Cream
8 ounces of tofu or soya yogurt
Between 3/4 to 1 cup plain soya milk
1/3 cup maple syrup or brown rice syrup
2 tsp vanilla
4 Clipper green teabags
Leave the tea bags to brew in the soya milk for 30 minutes then combine all 4 main ingredients in a blender or food processor and blend until thoroughly combined and smooth. Pour into your ice cream machine, and freeze following the manufacturer’s instructions. Alternatively, transfer the mixture to a large container, chill for an hour in the refrigerator and then place in the freezer. As ice crystals start to form, remove and mix well with a spoon (use a wooden spoon and stir very vigorously) to break them up and return the mixture to the freezer. Repeat this a few times as it freezes to ensure that the ice cream is smooth.
Green Tea Truffles
6 ounces chocolate (56% cacao)
1/3 cup heavy cream
3 tbsp of matcha (powdered green tea leaves)
4 Clipper green teabags, ripped open and ground with the back of a metal spoon
Chop 4 ounces of the chocolate and set aside. Bring the heavy cream to a boil. Add the Matcha powder and stir until Matcha is dissolved. The resulting cream will be green. Pour the cream over the chocolate and smooth out any big chunks. Stir (don’t beat) with a whisk in concentric circles until smooth.
Let the cream stand at room temperature until thick enough to hold a shape. Shape into approximately 15 balls and place onto a parchment lined tray. Put tray into the freezer for 15 minutes until they set hard.
Melt 2 more ounces of the same chocolate and smear some on a gloved hand. Gently rub each chilled truffle to coat lightly with chocolate. Sprinkle with the ground green tea leaves and serve.
2 tsp brown sugar
1 tbsp freshly squeezed lime juice
8 fresh mint leaves, plus 1 extra sprig, to garnish
Scoop of crushed ice
50ml/2fl oz gin
75ml/2¾fl oz chilled strong Clipper green tea
Place the sugar and lime juice into a highball glass and stir until dissolved. Wipe the mint leaves around the rim of the glass. Crush the mint leaves lightly with the back of a teaspoon and drop them into the glass. Fill the glass with crushed ice, add the gin and chilled green tea and stir well. To serve, garnish the glass with a sprig of mint.