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



  • 1 cup cold water

  • Juice from 1 lemon

  • 1 tablespoon hot water

  • 1 tablespoon sugar

  • 1 teaspoon matcha

  • Ice





  • 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

Here’s the formula:

2 teaspoons of tea + 3/4 cup water + 1/3 cup milk + sweetener (optional)


  • Loose Tea or tea sachets
    You can use any you like.

  • Milk
    Any kind you like.

  • Sweetener
    Any kind: sugar, brown sugar, honey, or date syrup.

  • Filtered water 


  • 1. Bring water to a boil  Put tea and hot water into a teapot and steep. Strain tea leaves. Stir in sugar.


  • 3. ASSEMBLE DRINK       into a teacup, pour in the tea then top with the frothed milk.

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.

Basic Recipe for Fresh Fruit 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


¾ cup water

¾ cup sugar

1 tablespoon vanilla extract



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

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.


  • 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.