Dessert by Deb’s Cream Soda Float

Cream Soda Float by Dessert by Deb
Black Tea / Flavoured
$6.75 for 25g

Cream Soda Float came to me as part of the bimonthly subscription box from Dessert by Deb.

First Impressions

This is actually the last blend from Dessert by Deb that was part of the bimonthly subscription box that I’ve got to review! The last box was received earlier this year and while I’m so sad that it’s no longer being offered, I am looking forward to placing a self-curated box to receive in the mail very soon.

Cream Soda Float comes in a pale pink metallic pouch that’s sealed and resealable. It has the very familiar colourful polka dot label across the front of it.

Cream Soda Float consists of organic: black tea, natural cream flavour, sarsaparilla root, coconut, vanilla, and red cornflower petals. This is an incredibly beautiful blend – just look at it! The aroma is surprisingly strong and it reminds me a lot of cream soda. I’m not sure how that was achieved, but it smells really good and reminds me just like the pop.

Preparation

Dessert by Deb recommends preparing Cream Soda Float in 212°F (100°C) water for 4 to 6 minutes. I opted to do an initial steep for 5 minutes.

Dessert by Deb also recommends preparing Cream Soda Float as a latte or with “a splash of soda”. I opted to have it hot, and then tried it as a latte.

First Taste

Cream Soda Float steeps to an orange-brown colour, and it has a strong cream soda aroma to it. I found the flavour to be curiously very similar to cream soda. There’s some vanilla notes, it’s slightly creamy, and somehow tastes like cream soda. The vanilla notes really lend itself to making me think of a float because of vanilla ice cream (obviously one of the classic choices of ice cream for a float!). It has a nice sweetness to it, which I appreciate because cream soda has plenty of sweetness to it, but it’s not overkill.

Changing this cup of tea to a latte added a nice layer of creaminess on top of the existing vanilla notes, and really sold it to my tastebuds that I was having a float.

A Second Cup?

I attempted to resteep Cream Soda Float once, but found that the flavour just did not compare to the initial steep.

My Overall Impression

I loved Dessert by Deb’s Cream Soda Float. I don’t know how she managed to get this black tea blend to smell and taste like cream soda, but Deb did! Part of the high marks is for that alone, because it’s just a marvel to me. The flavour was on point, the fact that it had those vanilla notes for that vanilla ice cream component of a float really made it all the more delicious. It does well as a latte, so I imagine that Dessert by Deb’s suggestion of preparing Cream Soda Float with a splash of pop would also do the trick as well.

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Hong Kong Style Iced Lemon Tea

Iced Lemon Tea is a menu staple when it comes to Hong Kong diners (right up there with the Hong Kong Style Milk Tea, hot or iced).  There’s something blissfully refreshing about this drink in its simplicity, and it’s so good to quench your thirst when it’s hot out – which makes it a perfect drink basically year round in Hong Kong (hello, tropics). But as someone who spends her time in Canada, it’s less of an annual stable and more of a seasonal enjoyment.

Hong Kong Iced Lemon Tea is a great drink to serve at a barbecue, to bring along a picnic, or to enjoy all to yourself while reading a book in a hammock. The real reason why this recipe makes a large volume – so you can always refill your glass.

Hong Kong Style Iced Lemon Tea – Serves 4-5

4 tablespoons black tea¹
1500mL boiling water (100°C/212°F)
2 tablespoons Simple Syrup²
1 lemon, sliced³
Ice

¹ I would recommend choosing Chinese black tea, I opted for an Orange Pekoe from China.
² See recipe below for an easy way to make simple syrup.
³ Wash the outside of the lemon, as the slices will be used in the drink.

Steep the black tea in the boiling water for 5 minutes, remove or strain out tea leaves.
Stir in Simple Syrup – add more to taste if you don’t find it sweet enough to your taste.
Allow tea to cool to room temperature.
Slice lemon, remove the seeds.
Fill glass with lemon slices and ice.
Pour in cooled tea.
Serve with a spoon, this allows the drinker to squeeze the slices at their leisure to add more lemon flavour.

Super Simple Simple Syrup Method

Combine equal parts sugar and boiled water from a kettle in a bowl.
Mix until the sugar is fully dissolved.
Set aside to cool.

If you make this Hong Kong Iced Lemon Tea, I’d love to see your photos! Be sure to tag me on Instagram (@onemoresteep #onemoresteep) or comment below with a link to the photo!

Dessert by Deb’s Caramel Chai Buttercream

Caramel Chai Buttercream by Dessert by Deb
Black Tea / Flavoured
$6.75 for 25g

Caramel Chai Buttercream came to me as part of the bimonthly subscription box from Dessert by Deb.

First Impressions

Caramel Chai Buttercream came to me as part of the (now discontinued) bimonthly subscription box – you can still purchase teas off of the Dessert by Deb website and assemble your own box. The tea itself comes in a sealed gold pouch that’s resealable, with a fun polka dot label across the front.

Caramel Chai Buttercream consists of organic: black tea, natural caramel flavour, ginger, cinnamon, toasted coconut, brown sugar, and star anise. The aroma is strongly of ginger, cinnamon, and star anise. There’s a hint of coconut and caramel in the background, and it’s quite pretty to look at.

Preparation

Dessert by Deb recommends steeping Caramel Chai Buttercream in 212°F (100°C) water for 4 to 6 minutes. I opted to do an initial steep for 5 minutes.

First Taste

Caramel Chai Buttercream steeps to a golden orange. The black tea blend has a strong spice aroma to it – it smells like ginger, cinnamon, and star anise. The tea has a light sweetness to it, and there’s a nice warming sensation from the ginger. The star anise really shines through, and not in an off-putting way that I often find with star anise-heavy teas. I tend not to like star anise-heavy teas, because star anise has a flavour to it that reminds me a lot of black licorice (which I don’t enjoy), but this one isn’t particularly heavy handed with the star anise.

Dessert by Deb recommends preparing Caramel Chai Buttercream as a tea latte or to add milk. I did, and found that it add a nice creaminess to the tea, and helped temper down the licorice-like flavour from the star anise.

A Second Cup?

I attempted to resteep Caramel Chai Buttercream, by adding an additional 30 seconds for the first resteep, and found that the flavours (ginger, cinnamon, star anise) were quite muted compared to the initial steep. I would recommend Caramel Chai Buttercream for just the initial steep.

My Overall Impression

I loved Dessert by Deb’s Caramel Chai Buttercream. I found this black tea blend to be pleasant, with some nice warming qualities from the spices. Caramel Chai Buttercream has a great aroma, flavour, and it turns into a latte well. It’s a pretty tea to look at, and a pleasant cup of tea to drink. I definitely enjoyed it better as a tea latte than as a plain cup, so would recommend it as a latte.

Curious about the cup rating system? Click here to learn more.