Tag: Recipe

Posted on

Matcha White Chocolate Chip Cookies

It’s the season for holiday baking, work cookie exchanges, and another tea themed cookie recipe from yours truly! I’m spearheading the cookie exchange at my work this year, so I just had to create something new – my colleagues are starting to have expectations! This is my third year working on my unit, and this is my third cookie recipe on One More Steep! Previously, I shared my recipes for Earl Grey Shortbread Cookies and Matcha Sugar Cookies.

I’m a huge fan of chocolate chip cookies, and I just could not resist changing it up by adding matcha! These cookies have a crunchy exterior with a melt-in-your-mouth inside that is bursting with white chocolate sweetness and matcha goodness. It genuinely reminds me of a matcha latte – and I’m loving it! If you’re a fan of matcha, this is the cookie for you. If you’re a fan of matcha lattes, white chocolate chips, or cookies in general – this is also the cookie for you.

Recipe Yields: 3 dozen. Baking Time: 12 minutes.

Ingredients:

1½ cups granulated sugar
1 cup butter (softened)
1 teaspoon vanilla extract
1 egg
2¼ cups all-purpose flour
1 teaspoon baking soda
1½ to 2 cups white chocolate chips*
2 tablespoons matcha powder

* I used a full bag of Hershey’s Chipits White Chocolate Chips (225g) with each batch, which is just a smidge over 1½ cups. You can use or more white chocolate chips according to your personal preference.

Wanting to make this recipe vegetarian/vegan friendly? It’s easy! Substitute with vegan butter (or margarine), aquafaba (3 tablespoons of aquafaba is equal to 1 whole egg; aquafaba is the fluid from canned chickpeas!), and look for dairy-free white chocolate chips (they do exist!).

Directions:

Preheat oven to 375°F.
Beat sugar, butter, vanilla extract, and egg together until well blended.
Mix in flour, baking soda, and matcha until evenly green.
Stir in white chocolate chips (I found this easier to do with my hands).
Roll dough out into balls that are approximately the size of a rounded tablespoon, lay out cookies at least 2″ apart as these cookies will spread.
Bake 12 minutes or until edges are light brown.
Allow cookies to cool for 1-2 minutes before transferring to cooling racks.

Recipe adapted from Betty Crocker The Big Book of Cookies, “Chocolate Chip Cookies”.

If you make these delicious Matcha White Chocolate Chip Cookies, 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!

Posted on

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!

If you make this Rose 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!

Posted on

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).

If you make this Hong Kong-Style Milk 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!