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Yoghurt Jello w/ Matcha Syrup | Green Tea Latte | Green Tea Vienesse
Gyokuro Tea w/ Shochu | Maple Syrup Iced tea | Champagne (or Sparkling Wine) Punch
Yoghurt jello with Matcha syrup
Ingredients:
- Yoghurt jello:
- 1¼ cups plain yoghurt
- 30g powdered gelatin
- 4 Tbsp water
- 1¼ cups milk
- 1 cup sugar
- 1 Tbsp lemon juice
- Lemon essence
- Fresh fruit, any kind
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Matcha syrup:
- ½ cup sugar
- 1 cup water
- Pinch of salt
- 2 tsp matcha + 4 tsp hot water
Preparation Methods:
- Take the yoghurt out of the refrigerator 20 minutes before use.
- In a bowl, mix the gelatin and water, place the bowl in a pan of hot water, and mix until gelatin dissolves.
- Stir the yoghurt until smooth. Add the milk, sugar, lemon juice, lemon essence, and gelatin and mix.
- Pour into rectangular pan to let the mixture cool. Refrigerate until it sets (about 4 hours).
- Make the syrup by combining the sugar and water in a small pan and heating it until the sugar dissolves. Add salt and let it cool.
- Mix the matcha and water and stir briskly until the paste becomes smooth. Add to the syrup and place in the refrigerator to chill.
- Cut the jello into 1 cm cubes. Serve in a glass with matcha syrup and your favourite fruit.
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Green Tea Latte
Ingredients:
- 1 1/3 tsp sencha
- 1 cup milk
- A few dried sencha leaves
Preparation Methods:
- In a small saucepan, combine the sencha and milk and heat over a low flame, taking care not to let the milk come to a boil. Pour into a cup through a tea strainer.
- Serve garnished with dry tea leaves.
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Green Tea Vienesse
Ingredients:
- 1 tsp matcha
- cup hot water
- sugar or honey to taste
- 2 Tbsp fresh cream,whipped
Preparation Methods:
- Heat a cup of water to 80 Degrees Celcius
- Add hot tap water to cup to warm. Discard water.
- Mix the matcha and 2 tsp hot water and stir briskly until paste becomes smooth.
- Pour in the rest of hot water, stir and add sugar/honey.
- Serve topped with whipped cream.
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Gyokuro Tea with Shochu
Ingredients:
- 1 tsp gyokuro
- 3 Tbsp shochu or vodka
- 1/3 cup hot water
Preparation Methods:
- Put the gyokuro tea into a glass and add the liquor
- Add the hot water and stir to mix
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Maple Syrup Iced Tea
Ingredients:
- 3-4 tablespoons of real maple syrup, grade 2, dark.
- 1 heapful tablespoon of summer peach gourmet loose tea.
Preparation:
- Brew tea in boiling water for about 10 mins
- When brewed, separate the loose tea leaves with the brewed tea using tea strainer.
- Put the maple syrup into the cup of brewed tea. Stir. Add ice.
- The iced tea is ready to drink, sweet and very smooth without any bite at all.
Maple syrup is much easier to digest than processed sugar or honey.
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Champagne (or Sparkling Wine) Punch
Serving: about 50 punch cups
Ingredients:
- 2 Cups of strong Black Tea at room Temperature
- 1 cup Brandy
- 1/2 cup Light Rum
- 1/2 cup Cointreau Liquor
- 1 Gallon champagne or sparkling wine
- Large block of Ice
We Recommend these Black Teas to be used:
- Darjeeling
- Earl Grey Classic
- Lady Grey
Preparation methods:
Mix ice together with the tea, brandy, rum and Cointreau liquor. When ready to serve, place ice in a punch bowl and pour over the ice. Pour in the champagne or sparkling wine and stir it gently to chill.
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