Matcha Fizz (zero Proof) Recipe
matcha, coconut, lemon, vanilla agave, basil
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Ingredients
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Matcha-Coconut Base
Sweetener & Flavoring
Fizz & Garnish
Method
Matcha-Coconut Base
Bloom matcha
Sift the matcha powder into a small bowl to remove lumps. Add 1/4 cup (60 ml) of hot (not boiling, about 175°F / 80°C) water and whisk vigorously in a zig-zag motion with a bamboo whisk or small whisk until smooth and frothy, about 20–30 seconds.
Combine with coconut
In a separate jar or shaker, combine the frothed matcha with 1/2 cup canned coconut milk and 1/2 cup cold water. Shake or whisk until fully integrated and slightly frothy. Taste for body — the coconut milk should make the base creamy but still pourable.
Sweetener & Flavoring
Add 1 1/2 tablespoons vanilla agave nectar, 1/2 oz fresh lemon juice, and 1/4 teaspoon finely grated lemon zest to the matcha-coconut mixture. Stir or shake vigorously to evenly combine. Adjust sweetness: add up to 1/2 tablespoon more agave if you prefer sweeter.
Lightly muddle 4 of the basil leaves in the bottom of the serving glass (or in the shaker if you prefer more herb flavor) to release aroma and oils. Do not over-muddle — just press gently 3–4 times.
Assemble & Fizz
Fill the serving glass with 1 cup of ice. Pour the prepared matcha-coconut-agave mixture over the ice, leaving room for soda (about 1–1.5 inches at the top).
Slowly top with 6 oz chilled club soda or sparkling water to preserve the carbonation and create a layered look. Give the drink one gentle stir (1–2 turns) to integrate without flattening it.
Taste and finish: if the drink needs more brightness, add another 1/4 tsp lemon juice. If more sweetness is desired, add 1/2 tsp agave and stir gently.
Garnish with the remaining 2 basil leaves (slap them between your palms to release aromatics before placing), and a lemon wheel or twist on the rim.
Optional Serving Notes
To make a smoother, more emulsified version: blend the matcha, coconut milk, cold water, agave, and lemon juice with 3–4 ice cubes for 5–8 seconds and then pour into a glass and top with club soda.
For a slightly creamier, richer cocktail-style mouthfeel, use full canned coconut milk; for lighter calory count, use thin coconut milk or increase cold water to 3/4 cup.