- Cover 3 tea bags with 150ml of boiling water. Leave to infuse for 30 minutes in covered container. Strain to make Mint Matcha Green essence. Put in fridge for 2 hours.
- Add one shot of caipriniha to a handful of crushed ice. Add juice of lime, sprinkle of coconut sugar and 50ml of the Mint Matcha Green essence. Stir.
- Top up with prosecco
- Finish off with fresh mint leaves.