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You will need...

For 1 serving;

For the Matcha Paste (40ml)

Half a tsp Matcha

40ml - Still water

50ml - Still water (room temp)

200ml - Tonic

5 Ice Cubes 

Lime to garnish

Matcha Bowl (Chawan)

Whisk (Chasen)

Bamboo Scoop (Chashaku)


1 - Make the Matcha paste. (Put 0.5 tsp (Chashaku bamboo scoop) of the powder in a bowl. Add 40 ml water and whisk vigorously with a chasen until a dense green bubbly foam is formed.)

2 - Pour the matcha paste over the ice cubes

3 - Top up with 200ml tonic water

4 - Top up with 50ml still water 

4 - Garnish with the lime


Spicy Ginger Affogato

Affogato is the perfect summer easy dessert but what about in winter? Try this Spicy Ginger Version, perfect for the festive season.


Espresso Chocolate Pots

I love entertaining I have 4 children lots of friends so I like my house to be busy full of people at any opportunity!  The key for me at a supper party is to be prepped I don’t want to be slaving over the stove whilst all my guests are having fun so slow cooked dinners, and having a pre-prepped dessert is super easy these chocolate pots have been in my recipe book for over 20 years from Jamie Oliver’s second cook book! 

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