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RECIPES

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Matcha Lemonade

A refreshing and sweet green version of the classic half tea, half lemonade summer drink. 

 

PREP TIME      8 mins

TOTAL TIME   8 mins

YIELD1 serving

INGREDIENTS

 

  • 1 cup cold water

  • Juice from 1 lemon

  • 1 tablespoon hot water

  • 1 tablespoon sugar

  • 1 teaspoon matcha

  • Ice

 

 

INSTRUCTIONS

 

  • Make simple syrup by stirring sugar into equal part hot water Set aside to cool.

  • Into a cocktail shaker or a wide-mouth container with a tight lid, pour in 1/2 cup cold water, juice of one lemon, and the simple syrup. Give it a good shake, about 10-15 shakes.

  • Pour lemonade into a cup and add ice.

  • Rinse the cocktail shaker with water.

  • Make the matcha tea by pouring in 1/2 cup cold water and matcha into the cocktail shaker. Shake for 15 - 20 seconds.

  • Top lemonade with matcha. Add more ice if needed.

   Easy Tea Latte

Classic Chai Tea Latte

Ingredients

  • 2 tea bags Chai Spice

  • 1/4 cup boiling water

  • 3/4 cup whole milk

  • honey or sugar to taste (optional)

  • cinnamon or nutmeg to sprinkle on top (optional)

Directions

Steep the Chai Spice tea bags in the hot water for  5 minutes.

Warm milk in a pan, then whisk with a frother or by hand. Combine the milk and chai tea and add honey or sugar to taste. Sprinkle with cinnamon or nutmeg.

Hibiscus Tea:

What It is, Steps to Make It 

  • Hibiscus tea is an herbal drink made from steeping dried hibiscus flowers in water. It’s caffeine-free.

  • The tea is naturally red. The bright red hibiscus flower colors the water and flavors it. The hibiscus plant is known for its large, bright colored flowers and it is grown in regions with tropical temperatures.

  • Always use food-grade hibiscus.

  • Drinking hibiscus tea on a daily basis has shown to reduce blood pressure.

  • Hibiscus is high in antioxidants and has antiviral properties.

  • There is evidence that hibiscus tea may reduce blood sugar levels in people with diabetes since it has hypoglycemic effects.                                          INSTRUCTIONS 

  • Boil water to 208°F. 

  • Put hibiscus tea into the teapot and add hot water. Cover teapot and steep for 5 minutes.( 1 cup water & 1.5 teaspoon hibiscus petals ).

  • Strain hibiscus petals and pour hot tea into a teacup.

  • Hibiscus tea can be served with or without sugar. To sweeten hibiscus iced tea, use simple syrup so that it mixes easily into the drink.

  • Tastes great when mixed with lemonade.

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VANILLA SIMPLE SYRUP RECIPE

¾ cup water

¾ cup sugar

1 tablespoon vanilla extract

 

INSTRUCTIONS

Put sugar and water in a saucepan and simmer.

Stir to make sure sugar dissolves completely.

  • Take off heat and add vanilla extract.

  • Pour syrup into an airtight container.

  • Let cool then refrigerate

The syrup will keep for up to 2 weeks in an airtight container in the refrigerator.

 

Use 1-2 tablespoons of syrup in your tea or latte

 Iced Tea Ice-Pops

Tea popsicles are super easy to personalize to your taste and preferences. Here are some factors to consider when making your pops.

TYPE OF TEA Popsicles can be made with any and all types of tea. Whatever tea you have in your kitchen cupboard will work well! However, certain flavors can lend themselves to being sweetened and frozen a little better than others. Fruit and berry blends, black and green teas, citrus, ginger, and mint work nicely because of their naturally strong flavors

 

BREWING STYLE Both hot and cold brewing will result in delicious popsicles! Freezing tea will dull its flavor, so remember to brew your tea twice as strong as you normally would with either method. You can do this by brewing it for twice as long, or by using twice as much tea. When hot-brewing, over-steeping can sometimes result in a more bitter flavor, so using a larger quantity of tea can be a safer option. Cold-brewing requires a longer period of time (preferably overnight), but eliminates the risk of over-steeping and gives way to bright and refreshing flavors. 

INGREDIENTS

  •  1/2 ounce loose-leaf tea 

  •  2 cups cold water

  •  Juice of 1/2 lemon, or to taste

  •  3 tablespoons granulated sugar, or to taste

 

DIRECTIONS

Place the tea and cold water in a bowl and let steep overnight.

The next day, strain the tea, discarding the solids. Stir in the lemon juice and sugar until dissolved. Taste and adjust with a bit more of either or both lemon and sugar to suit your tastes, bearing in mind that both flavors will be less apparent when frozen. Pour the tea into your popsicle molds (or paper cups) and freeze for 1 hour.

After 1 hour, push the popsicle sticks into the molds (or paper cups). The popsicles should be just frozen enough to support the sticks so they remain upright and are half in and half out of the molds. Pop the popsicle molds back in the freezer until frozen solid, at least overnight.

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Basic Recipe for Fresh Fruit Simple Syrup

 

1 cup granulated sugar
1 cup water
1 1/2 cups fruit, frozen or fresh, or squeezed fruit juice.

Fruit should be peeled and washed and cut into smaller pieces when applicable.

 

Bring the sugar, water and fruit to a boil.

Turn down the heat and allow the mix to simmer for 20-25 minutes or until the fruit is very soft and coming apart.

Remove from heat and pour the mixture through a fine mesh strainer.

Allow to fully cool and store in the refrigerator.

 

 

Possible fruits: strawberries, raspberries, cherries, blueberries, blackberries, peaches, oranges, rhubarb, grapefruit

​  EASY MATCHA LATTE

  • 1 ¼ cup milk (any kind)

  • ⅓ cup water

  • 1 teaspoon matcha + more for dusting

  • 1 teaspoon honey or sugar

  1. Heat water.
    Don’t use boiling hot water to make matcha — use simmered water instead.

  2. Combine milk and honey. 
    Simmer milk then pour it into a French press and move the plunger until milk doubles in volume.

  3. Sift matcha into a bowl. Add hot water and whisk.
    Sifting and using a bamboo whisk prevents matcha clumps.

  4. Pour frothed milk into a cup then add whisked matcha.
    Optional: Top off drink with a dusting of matcha powder. Stir before drinking.

  • Velvety rich froth is the reason the matcha lattes made in coffee shops taste so great. Take the extra step to froth milk at home using a French press method to make perfect froth at home.

Tammy’s Easy Latte

Made from various Teas

 

I like to use vanilla chai tea or even a vanilla Rooibos tea to make my lattes, but lots of flavors will work. Matcha makes a great latte as it goes well with milk.

When brewing the tea make it double the strength  you would for regular tea. If I am making a pot of tea instead of using one scoop of loose leaf tea I will use two scoops. Because you are going to be adding milk or cream you want the tea to be extra strong to keep the tea flavor from being diluted.

A simple way to make a latte is to add sweetened condensed milk and a dairy creamer. I love vanilla so I use a vanilla coffee creamer when making my latte.

Once the tea is cold ( if hot brewing method is used) I add two large tablespoons of sweetened condensed milk ( not evaporated milk) and a half cup of vanilla coffee creamer to a large teapot of my tea of choice. To make it less sweet reduce the amount of sweetened condensed milk or creamer… make it to your taste.

Keep stored in refrigerator. Stir before serving as the sweetened condensed milk can settle to the bottom while sitting.

No need for fancy milk frothers, just two simple ingredients.