The clean, almost grassy flavor of green tea, combined that with light and refreshing fresh mint, and raw honey added for sweetener, the gelatin adds a brightness and the homemade whipped cream tops it all off.
- 6 cups of water, divided
- 1 tablespoon fresh mint leaves, plus more to garnish
- 3 tablespoons raw honey
- 3 matcha green tea bags
- 3 tablespoons gelatin (we recommend Great Lakes Unflavored Gelatin)
For the Whipped Cream:
- 8 ounces (236 ml) heavy cream
- 2 tablespoons raw honey
- 1 teaspoon vanilla extract
- In a medium saucepan over medium-high heat, bring 3 cups of water to a boil. Reduce to simmer and add 3 tablespoons of honey and 3 tea bags. Let steep for 3 to 5 minutes, according to tea package recommendations.
- Meanwhile, in a Vitamix or other large 8-cup blender, pulse together 3 cups of water and 3 tablespoons of gelatin. (The more you blend, the more frothy and bubbly the mixture will become, so try to only quickly mix to combine.)
- Once tea has steeped, remove tea bags and mint, and pour tea directly into the Vitamix, on top of the gelatin mixture. Use a long wooden spoon (not using the blender’s settings! that will overfill the container!) to just stir the cold and hot water together, helping the gelatin to fully absorb.
- Pour blender contents into 9 (4-ounce) juice glasses (or any 1- to 2-quart dish or container). Place in refrigerator to chill, 2 to 3 hours or until firm (you may cover with plastic once containers are no longer warm).
- To make whipped cream, place heavy cream in a large 3- or 4-quart glass bowl. Using your left hand to tilt the bowl on its side and your right hand to run a hand mixer, blend the heavy cream on low speed until it starts to slightly thicken. Add honey and vanilla, and continue mixing until firm peaks form.
- Remove firm gelatin glasses from the refrigerator to serve, and top with dollops of whipped cream and fresh mint to garnish.