Recipe: Rose Matcha Latte

I recently tried a rose matcha latte at a cafe and it tasted like drinking perfume (and I don’t like drinking perfume, or potpourri…). But I was really intrigued by the idea of a rose matcha latte that didn’t taste like a dried bouquet so I set off on determining the right ratios of rose to everything else in order to get the flavour profile balanced, so I hope you enjoy trying out my Rose Matcha Recipe!

Bonus fun fact! Today (August 22nd) is One More Steep’s birthday! I’ve been posting reviews and recipes since 2015. To date, I have written 336 reviews, and this is my fifth recipe!

Rose Matcha Latte Recipe

1 tablespoon matcha
100mL water
1-2 tsp Rose Simple Syrup (see recipe below)
250-300mL milk (or dairy-free alternative), frothed
1-2 crushed petals from rose buds.

Sift the matcha into your bowl (or blender bottle if you’re using that).
Whisk with the heated water, and then pour into a cup.
Stir in the Rose Simple Syrup.
Froth milk – use your milk frother or (my personal favourite method) shake up a mason jar.
Pour milk into the cup of tea, spoon foam over the top.
Sprinkle crushed rose petals over top.
And enjoy!

Rose Simple Syrup Recipe

1 cup sugar*
1 cup water*
1 Tbsp dried organic rose buds

* You can make more or less simple syrup depending on how often you want to have a Rose Matcha Latte, as long as you use equal parts water and sugar. You will want a clean jar/bottle on hand to store the Rose Simple Syrup.

Combine sugar and water into a saucepan and place over medium heat.
Stir until the sugar is fully dissolved.
Allow syrup to simmer for 1-2 minutes.
Add rose buds, stir, allow to simmer for an additional 2 minutes.
Remove from heat.
Once cooled, strain/remove rose buds
Pour Rose Simple Syrup into a jar or bottle and refrigerate.
The Rose Simple Syrup will keep for at least 2 weeks in the fridge – don’t forget to label it with the date!

Recipe: Hong Kong-Style Milk Tea

Hong Kong-Style Milk Tea is something that I’ve grown up drinking. If you’ve ever popped into a Hong Kong cafe, you’ll be able to find it on the menu and everyone has their own way of making it up – but the general idea remains the same: black tea, milk, and sugar. And don’t be skimping on the fat content, because the richer the milk, the better! Hong Kong-Style Milk Tea is also frequently referred to as “pantyhose tea” or “silk stocking tea” because of the material traditionally used to filter the tea – but that’s just too much effort (and to much of a mess!) to do at home.

I grew up drinking Hong Kong-Style Milk Tea at home, where the tea used was bagged Orange Pekoe (Red Rose brand, if you’re curious). Any black tea will do, but I keep Red Rose on hand for making milk tea. When I was younger and I drank this, I’m pretty sure it was more milk than tea with a lot of sugar. I’ve since adjusted my ratios to become more tea, less milk, and a bit less sweet – but the condensed milk is still a must (or else I just use evaporated milk and white sugar…).

Hong Kong-Style Milk Tea (Hot) Recipe

1 black tea bag
300mL boiling hot water
2 tablespoons sweetened condensed milk or 1½ tablespoons evaporated milk
Sweetener of your choice*

Steep the tea – I usually do 3 minutes.
Stir in sweetened condense milk or evaporated milk.
Add sweetener of your choice (if using evaporated milk).
Enjoy!

Hong Kong-Style Iced Milk Tea Recipe

2 black tea bags
300mL boiling hot water
2 tablespoons sweetened condensed milk or 1½ tablespoons evaporated milk
Sweetener of your choice*
Ice cubes

Steep the tea – I usually do 3 minutes.
Stir in sweetened condensed milk or evaporated milk.
Add sweetener of your choice (if using evaporated milk).
Pour over ice, and give it a stir.
Enjoy!

* If not using sweetened condensed milk.

Hong Kong-Style Milk Tea is a nice treat to have, and I’m pretty sure I’ve had it every single meal at this point in my life – and after dinner! It goes great with breakfast (sweet or savoury), and it’s just a nice little treat. If you’re watching your sugar intake, I’d recommend going with the evaporated milk. You still want it to have a full-bodied richness in terms of the creaminess, so don’t use regular milk (it’s too thin).

Outdoor Summer Tea Party

If you follow me on Instagram (@onemoresteep), you might have already heard about or seen photos from my outdoor summer tea party last week! If you missed it, or you’re interested in learning more about what went into the tea party, continue reading!

I started planning this back in May when I first stumbled across the teal and pink flamingo paper plates and napkins at a local dollar store – which is really when the whole idea started rolling. I also picked up an extra pitcher (for lemonade), the pink table cloth, and a green serving platter at my local dollar store as well.

There were eight people total (and two dogs!), and it was held at a local park that had covered picnic tables. It was actually a pretty awesome day, weather-wise. There was some overcast in the morning and it led to the entire day being a lot cooler than it had been in previous days.

Everyone got a pineapple or a cactus glass drinking cup at their seat – and this was also something that they got to take home as well. This turned out to be a huge hit. I got both the pineapple glasses and the cactus glasses from Stokes.

Food items that I brought included: ham, cheese & lettuce sandwiches, turkey & cranberry pinwheels (wraps that are sliced), egg salad croissants (inspired by Little White House), cheese rice crackers. Food items that my guests had brought: fruit salad (so many blueberries!), cupcakes, chocolate covered cream puffs (!), and brownies.

Of course, there was tea! I cold-steeped two fruit infusions from DavidsTea – Just Peachy and Strawberry Lemonade. I also made a pitcher of ‘regular’ lemonade using organic lemons and agave syrup.

Each guest was sent home with a little goodie bag consisting of honey sticks (from the Honeybee Centre), strawberry Pocky, guava candy, and little tins of tea (assorted varieties). The goodie bags for the kiddo attendees also included a sheet of tea-themed stickers.

As it was kid-friendly, I kept the food simple and nothing too out-of-the-ordinary, and I think it worked out pretty well. Especially since they weren’t kids I’m often around, I don’t know how adventurous they are with food. That said, the iced tea choices were hit between kids and adults alike, and pretty much all of the food was gone by the end of it so I would call that a success!