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Matcha Mimosa

Matcha Mimosa (8 glasses)
  • 1740 ml bottle of extra dry champagne
  • 1 tsp Agave Nectar
  • 6 oz water
  • 1 tsp matcha powder
The night before bring the water up to 185 degrees Fahrenheit and whisk in the Matcha powder. It will take a few minutes for it to dissolve in the water. Once it has dissolved, put in the refrigerator. In the morning, mix together in a pitcher the champagne and agave nectar. Then stir in the matcha you made the night before. Do not be surprised if the matcha separated overnight, just whisk it again in the champagne. Pour into glasses. If you wish, you can squeeze a little orange juice (around 1 tsp) into each glass and garnish with an orange ring.

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