06.10.20:
Iced Matcha Latte
Ingredients:
- Matcha powder
- Ice cubes
- Sugat or condensed milk
- Hot water
- Spoon or traditional Japanese tea whisk
- Sieve/sifter
- Heat safe mini bowl
Directions:
- Add ice cubes to a heat safe/resistant cup
- Add 1 part condensed milk (or about 1/3 cup) (Tip: the amount of condensed milk you put in, will dictate how sweet your drink will be later on)
- Add 2 part milk (or about 1/2 cup)
- Add matcha powder into the sieve and sift through into a heat safe mini bowl.
- Add hot water to the mini bowl with freshly sifted powder.
- Mix with spoon or the traditional japanese tea whisk in an ‘O’ and ‘w’ or ‘v’ shape via your wrist.
7. Once theres a thin layer of foam on top, stop and pour it into your heat resistant cup.
8. Take a pic, mix, and enjoy!
- 09.17.18:
Easy Apple Cider Recipe (Lighter version)
Ingredients:
- Fuji Apple (thinly sliced)
- Cinnamon Cardamom Herbal Tea (from Whole Foods*)
- Sparkling Orange flavored water
- Boiling hot water
Directions:
I’m starting to feel Autumn fast approaching the west coast! Enjoy the recipe!
-BQs
6.15.17:
Recently, I wanted to brew my own coffee at home. My favorite brand of coffee is Peet’s Coffee. Oh my Lord, it is so smooth and heavenly. The only type of coffee I drink is black coffee and milk/cream. No sugar. So, I got an extra french press (suggested by my cousin) from my sister. Oh goodness, it’s amazing! Oh the recipes I want to try! 😲
04.21.17 Here, where I am living, it was almost 80℉ today! Also, I’ve been meaning and wanting to make this recipe for so long. Finally it’s the weekend! So I thought, why not! Perfect time! So, I hope by sharing this recipe, itll help to keep you cool and not too dehydrated from the summer-like heat! Taiwanese Lemon Aiyu (台式檸檬愛玉)
Ingred: 👉 1 can of lemon Aiyu (bought from Chinese supermarkets 👉 I black tea teabag 👉 Half lemon 👉 A dash of brown sugar
Directions:
1) Pour hot/boiling water into a big mug.
2) Add teabag in and stoop for 1-3minutes (a golden brown color is preferred) 3) Open can of lemon Aiyu and cut with a fruit knife (or a.medium sized knife). (Tip: dump can of lemon Aiyu into a medium sized bowl, so when scooping, you can scoop with a big serving spoon). Then use the big serving spoon, scoop 2 or 3 spoonful in.
4) Cut the half lemon into two quarters.
5) Juice one quarter of lemon directly into the cup. (Tip: remove any seeds with the knife first, then juice it into cup).
6) Take the other quarter and slice the lemon hotdog-style and add it into your cup.
7) Slice as many slices as possible hotdog style, then flip the rest and cut into smaller hotdog slices.
8) Enjoy! 🍹
9) (optional) if you would like it chilled, then you can stick it into the fridge for a couple hours before enjoying it. Finished product:
03.16.14
Lychee Green Tea
Ingred:
☞ 1-2 lychee and juice
☞ couple tspns of green tea (gyokuro green tea)
☞ hot water
☞ strainer (for tea while stooping)
Directions:
1) stoop tea in mug or at least cup that can withstand high heat.
2) While waiting for tea to stoop, cut lychee into tiny cubes or pieces the size of a pea.
3) After the tea is stooped, add lychee juice into the tea (~4tspns should do) and then add pieces in to the tea.
4) Serve and enjoy!
07.18.13:
咖啡奶茶:
Ingred.:
– 1 bag black tea
– Milk (preferablly half&half, if you dont have it, then any milk is fine)
– 2-3 spoonful of 5cc sugar
– medium roast coffee (i bought mine from Ikea, decafinated & grinded; $1.99 at Ikea)
Directions:
1) follow the order above. After you have added the last ingrediant, stir well.
2) Enjoy! 🙂
05.25.13:
Mocha Cappacino:
Ingred.:
3/4 tiny cup Trader Joe’s Mocha Cappacino powder
spoonful of Ghirdhelli Cacoa powder
Directions:
1) Pour 3/4 tiny cup of TJ’s Mocha Cappacino powder into cup.
2) Add a spoonful of Ghirdhelli cacao powder into cup.
3) Add hot water.
4) Stir and enjoy! 🙂
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