Matcha Caviar

Tiny pearls of matcha magic.
Delicate, glossy, and bursting with flavor — they instantly elevate anything from lattes to desserts. A little technique, a lot of wow.

🌿 You’ll Need:

• Ice-cold sunflower oil (chilled in the freezer for ~30 minutes)
• 4 g premium matcha powder @matchaunion
• 100 ml water
• Agave syrup (to taste)
• 6 g agar agar

✨ Method:

1️⃣ Prepare the matcha base
Whisk matcha powder with warm water until smooth. Sweeten lightly with agave syrup.

2️⃣ Activate the agar
Pour into a saucepan, add agar agar, and bring to a boil over medium heat, stirring continuously.

3️⃣ Cool slightly
Remove from heat and let it cool just a bit (it should still be liquid, not set).

4️⃣ Create the pearls
Transfer the mixture into a bottle with a small nozzle or a pipette.
Carefully drip into the ice-cold sunflower oil — the droplets will instantly form tiny pearls.

5️⃣ Strain & rinse
Pour through a sieve to separate the pearls from the oil (the oil can be reused).
Rinse the pearls briefly with cold water.

✨ Ways to Use:

• Float on top of matcha lattes
• Add to yogurt or smoothie bowls
• Garnish desserts or cakes
• Elevate cocktails & mocktails

☁️ Tips:

• Keep the oil very cold for perfect spheres
• Work quickly before the mixture sets
• Use a fine nozzle for smaller, more delicate pearls

Tiny, glossy, and endlessly versatile — these Matcha Caviar pearls turn any dish into a little moment of magic. 💚🍵✨