Deoch
/dʲoːx/
Irish (Noun): Drink, daily Ritual
Coming Soon
Recipes
At DEOCH, we believe the cup is only part of the experience. What you pour into it matters just as much.
Each edition is paired with a considered recipe, designed to complement its story and elevate the way you start your day.
Sea Salt Caramel Latte
Inspired by the Irish sea
Iced Wexford Strawberry Matcha
Inspired by Irish summer mornings.
This latte balances sweetness with depth, echoing the contrast of the Irish coastal air and rich espresso.
Fresh, lightly sweet, and layered with ceremonial matcha, this refreshing drink balances the softness of Irish strawberries with the depth of green tea.
Galway Rose Matcha
Inspired by Galway's Claddagh.
A soft blend of ceremonial matcha and subtle rose flavour, inspired by Galway’s Claddagh, which is a symbol of warmth, loyalty and connection.
You’ll Need:
• 1–2 shots freshly brewed espresso
• 200ml milk of choice (we love oat)
• 1 tbsp caramel syrup
• A small pinch of flaky sea salt
• Optional: caramel drizzle to finish
To Make:
1. Brew your espresso into your DEOCH cup.
2. Stir through the caramel while the coffee is still hot.
3. Steam or heat your milk until smooth and lightly frothy.
4. Pour gently over the espresso mixture.
5. Finish with a light sprinkle of flaky sea salt.
Optional: Add a thin drizzle of caramel across the surface.
Deoch Tip: Use a dark roast espresso and a high-quality sea salt for the ultimate flavour combination.
You’ll Need:
• 1 tsp ceremonial matcha
• 60ml hot water (not boiling)
• 3-4 fresh Wexford strawberries
• 200ml milk of your choice
• Ice cubes
• 1-2 tsp honey or maple syrup (optional)
To Make:
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Blend or muddle the strawberries until smooth.
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If using honey or maple syrup, mix it into the strawberry purée.
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Spoon the purée into the base of your cup.
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Fill with ice and pour over cold milk.
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Whisk matcha with hot water until smooth.
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Slowly pour matcha over the milk for a layered finish.
Deoch Tip: Use ripe, in-season strawberries for natural sweetness and a deeper colour contrast. For a stronger matcha flavour, add an extra half teaspoon.
You’ll Need:
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1 tsp of ceremonial grade matcha
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60ml hot (not boiling) water
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200ml of milk of choice
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½ tsp rose water or 1 tsp rose syrup
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Optional: a few dried rose petals to finish
To Make:
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Whisk the matcha with hot water until smooth and fully dissolved.
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Gently heat and steam your milk until warm and lightly frothy.
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Stir the rose water or rose syrup into the milk.
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Pour the milk over the matcha and stir gently.
Finish with a light sprinkle of rose petals if desired.
Deoch Tip: Use rose sparingly. A little bit of rose goes a long way!
