Tag: Recipe

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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!

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Lavender Matcha Latte

I love the combination of lavender and matcha – a combination I’ve used before (here and here). With the colder, rainy weather, I enjoy a hot cup of tea at home. The grey weather requires something uplifting and warming at home, and I find that comfort in a large mug filled with a Lavender Matcha Latte. There’s always something luxurious about having a nice tea latte at home, and there’s always something fancy feeling about some dried lavender sprinkled across the top of a drink.

Lavender Matcha Latte – Serves 1

2 teaspoons matcha¹
⅔ cup (~165mL) of milk²
1⅓ cup (~330mL) of water
1 tablespoon Lavender Simple Syrup (see recipe below)

¹ I used Whisk Premium Matcha’s Everyday matcha.
² Use the milk of your choice – I used dairy milk in these photos, but you could easily use a plant-based alternative.

In a bowl or cup, sift matcha and add water (~175°F/79°C), then mix (I used a battery powdered milk frother).
Stir in the Lavender Simple Syrup (adjust amount to your liking).
In a separate cup, add milk.
Froth milk (use a milk frother or mason jar); heat to set the froth.
Add frothed milk to the matcha.
Garnish with dried lavender buds.

If not following the volumes exactly, you’ll want to have one-third frothed milk to two-thirds prepared matcha.

This Lavender Simple Syrup is the same one used in my other recipes – you can use it for a London Fog, Iced Lavender Matcha Latte, London Fog Bubble Tea, and Lavender Matcha Lemonade.

Lavender Simple Syrup Recipe & Directions

1 cup sugar
1 cup water
2 tablespoons lavender buds

Combine all ingredients in a sauce pan over medium heat.
Allow mixture to come to a simmer for 2-3 minutes.
Turn off heat and allow the simple syrup to cool.
Pour simple syrup into a jar or container, use a sieve to strain out lavender buds.

Store Lavender Simple Syrup in your fridge for up to 2 weeks.

Lavender and matcha remains one of my favourite flavour combinations, especially with a frothy layer of milk to just add an extra layer of decadence. Just what any matcha lover needs to brighten up their day.

If you make this Lavender Matcha Latte, 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!

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Lavender Matcha Lemonade

When life provides you with lemonades in the form of a sale at the grocery store, you buy them and then decide what to do with them! There’s just something bright and refreshing about the scent of lemons, or any citrus really, and while I greatly enjoy lemonade plainly, I have been known to couple it with tea in the past. That and the surplus of lavender buds that I have in my possession in the form of a lavender simple syrup, I decide to combine the two together… plus some matcha.

Lavender Matcha Lemonade – Serves 2

Lemonade
2 tablespoons Lavender Simple Syrup (see recipe below)
2 tablespoons lemon juice
3 cups water

4 teaspoons matcha
½ cup water
Ice cubes
Lemon wedge for garnish
Lavender buds for garnish

Mix Lavender Simple Syrup, water, and lemon juice.
Sift matcha and prepare with water (use a whisk & bowl, shaker bottle, mason jar, etc.)
Add ice cubes to each glass.
Add half the lavender lemonade to each glass.
Add half the prepared matcha to each glass.
Garnish with lemon wedge and lavender buds, as desired.

Lavender Simple Syrup Recipe & Directions

1 cup sugar
1 cup water
2 tablespoons lavender buds

Combine all ingredients in a sauce pan over medium heat.
Allow mixture to come to a simmer for 2-3 minutes.
Turn off heat and allow the simple syrup to cool.
Pour simple syrup into a jar or container, use a sieve to strain out lavender buds.

Store Lavender Simple Syrup in your fridge for up to 2 weeks.

 

If you make this Lavender Matcha Lemonade, 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!

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