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recipe

Fruit Tea Green Tea Iced Tea Matcha Recipes

Sparkling Matcha Melon & Mango Lemonade Cocktail

24th May 2018

Hey guys!

Whittard of Chelsea asked me if I’d like to make a recipe for my readers using some of their products, I jumped at the chance and decided I’d like to put together a deliciously refreshing iced tea recipe for the summer!

To make this recipe I’ll be using Whittard of Chelsea’s Mellow Melon alongside their Matcha Mango & Moringa tea. I decided to use Mellow Melon as the base with Matcha Mango & Moringa ice cubes, blended with lemonade for some extra sparkle!

Ingredients

5 teaspoons of Mellow Melon

5 teaspoons of Matcha Mango & Moringa

1 litre of lemonade (diet lemonade or sugar free lemonade is best)

Method

I’m using my cold brew bottle which I highly recommend if you make iced tea on a regular basis but you can also use a normal bottle and strain it at the end.

  1. Add 5 teaspoons of Whittard of Chelsea Mellow Melon to the bottom of your bottle, fill with lemonade and put the lid on. Place the bottle in the fridge and leave overnight to cold brew.
  1. Add 5 teaspoons of Whittard of Chelsea Matcha Mango & Moringa to a tea strainer and top with just enough boiling water to cover the tea and leave to steep for 5 to 10 minutes, this will make a superstrong concentrated tea for the ice cubes.
  1. Leave the Matcha Mango & Moringa concentrated tea to cool and pour into your ice cube mould. Place your ice cube mould into the freezer and leave overnight.
  1. The next day simply add the ice cubes to the cold brewed Mellow Melon and either pour directly from the bottle if using a cold brew bottle or strain if using a normal bottle. Find some sun and enjoy!

Final Thoughts

I hope you’ve enjoyed this recipe and had fun making it, it really is the perfect iced tea for the summer months ahead and is super easy to make!

The products used in this recipe are Matcha Mango & Moringa, Mellow Melon and either a cold brew bottle or any tea strainer/infuser but I recommend Whittard of Chelsea’s Mug Infuser or a simple sieve to strain the tea and an infuser to steep the tea.

A huge thanks to Whittard of Chelsea for sending me the tea to make this recipe and thanks to all of my readers!

Bye for Now! xXx

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Fruit Tea Recipes

Christmas Non-Alcoholic Mulled Wine Tea Cocktail Recipe

28th November 2017
Christmas Non-Alcoholic Mulled Wine Tea Cocktail Recipe

This year I decided I would like to make a tea based mulled wine recipe that has all the flavour of traditional mulled wine but with no alcohol, using tea instead of the wine.

This recipe uses Whittard of Chelsea Mulled Wine tea as the base, it was the best I tried and really replaces the wine flavour without losing the traditional mulled wine vibe!

Ingredients

Christmas Non-Alcoholic Mulled Wine Tea Cocktail Recipe Ingredients
850ml of water
2 teaspoons of Whittard of Chelsea Mulled Wine tea
2 slices of dried orange
1 cinnamon stick
1 star anise
1 teaspoon dried pimento
12 cloves
1 teaspoon cardamom pods
1 teaspoon of dried ginger
3 teaspoons of chopped dried cranberries
3 tablespoons of sugar

 

Method

Christmas Non-Alcoholic Mulled Wine Tea Cocktail Recipe Method
Measure 850ml of boiled water and use a looseleaf tea infuser to steep the Whittard of Chelsea mulled wine tea in the water for 3 to 4 minutes or longer if you’d prefer a stronger flavour but remember a lot of the flavour comes from the dried ingredients.

Pour the prepared tea into a saucepan and add the dried ingredients and the sugar and simmer for 5 to 10 minutes with the saucepan covered to ensure you don’t boil any of the liquid off.

Check the strength, leaving to simmer for longer if required.

Once the tea is the desired strength use a sieve to strain the liquid, making sure that the mulled wine is free of the dried ingredients. Pour the mulled wine in to festive teaware and enjoy warm!

Merry Christmas! 

Bye for now! xXx

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Fruit Tea Iced Tea Matcha Recipes

Christmas Matcha Mojito Non-Alcoholic Tea Cocktail

25th November 2017
Christmas Matcha Mojito Non-Alcoholic Tea Cocktail

This is my recipe for an amazing non-alcoholic matcha mojito tea cocktail that is perfect if you want an exciting cocktail with a little kick for this festive season, without alcohol.

The key ingredient is the Bloom Mojito matcha which gives an amazing flavour to the cocktail alongside the matcha vibes. You could probably use unflavoured matcha but the mojito matcha really does bring a special something to this cocktail and is one of the best flavoured matchas I’ve tried (see my matcha comparison post).

Ingredients

Half a chopped lime
6 mint leaves
3 teaspoons of sugar
Crushed ice
1 gram of Bloom Mojito matcha sieved and whisked in water
Soda water

Method

Cut the lime into segments and crush with mint leaves and sugar. Add crushed ice on top to stop the mint from floating to the top when you drink. Sieve and whisk the mojito matcha in a little water and add over the ice, top with soda water.

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Matcha

Matcha Halloween Zombie Cake Pops Recipe

27th October 2015

I wanted to make something horrific for halloween and I decided cake pops would be perfect. You can eat them yourselves, make them with your family or even give them to trick or treaters!

I made white chocolate chip vanilla cake and covered them in matcha white chocolate, matcha is a fantastic natural alternative to green food colouring and tastes divine. I use Kiss Me Organics Culinary Grade Matcha, as it has a great taste and is also really green and it gives the brightest green colouring I’ve found, it’s also cheap for over 100g!

You’ll also need a cake pop mould, I used this  Sweetly Does It mould.

Originally the plan was to use orange food colouring to make orange chocolate and decorate them as jack o lanterns but the food colouring I bought was awful and wouldn’t make the white chocolate anywhere near the orange I wanted.

I also decided I wanted to get some matcha involved somehow and while watching the Walking Dead premiere I decided that the perfect combo would be matcha green cake pops with zombie jack o lanterns! I had one white chocolate cake pop that I made before adding the matcha, so I had an idea to have the white chocolate one as a human. The finished result is the display of the women running from the zombies. It might not be that good (I’d never written with icing before) but they tastes fantastic which is the main thing! 🙂

So here’s the recipe:

Ingredients:

 

120g unsalted butter

1 tsp vanilla extract

2 eggs, room temperature

150g unrefined caster sugar

4 tbsp of milk, also room temperature

180g of self raising flower

1 bag of white chocolate chips

Culinary grade matcha, to taste

 

Method:

1. First thing you’ll want to do is cream the sugar and butter in a bowl

2. Add the eggs one at a time and beat gently with an electric whisk and add the vanilla extract

3. Sieve the flour and baking powder in to a bowl and combine

4. Add the dry ingredients to the wet mixture and mix thoroughly

5. Add the milk and stir until the batter mixture is smooth and your desired amount of white chocolate chips.

6. Grease your cake pops mould thoroughly in all the holes and spoon the mixture in to the holes, add the lid of the mould. You can use a cocktail stick to prod the cake pops through the hole in the mould, to check if they’re cooked.

7. Place the mould on a tray to stabilise the cake pops while they cook and cook for 15-20 mins

8. Remove the cake pops when they’re ready and leave on a wire rack to cool. Take the top of the mould off and you should have perfect cake pops!

9. Last step is to melt some white chocolate in a bowl over a pan of boiling water, add the amount of matcha you like. Dip the cake pop sticks in the white chocolate and leave them to set slightly, this will help to secure the cake pop in place on the stick (you can see my fallen cake pops as zombie heads in the background lol).

10. Stab your first cake pop with the stick and dip the cake pop in to the white chocolate, I used a fork to help lift the cake pop out, which greatly reduced the amount of cake pops falling off their stick. Put the cake pop in the holder and allow to set before decorating, repeat this for the rest of the cake pops and you’re done! 😀

Close Up

 

Thanks so much for reading and I hope you have a fantastic Halloween! 😀

If you try these I’d love to hear how you get on 🙂

xXx

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Matcha Recipes

Carrot Cake With Matcha Honey Cream Cheese Frosting

3rd October 2015

Bluebird Tea Co. recently launched Matcha Honey, what could be better than the combination of Bluebird’s matcha and local Brighton honey?! 😀

They sent me a jar to experiment with and it’s a really fantastic product, the honey is incredible and the sweetness of it blends perfectly with the matcha. It’s great on toast, crumpets or added to tea but it’s also great in frosting! 😉

I thought this cream cheese frosting would be paired perfectly with the subtle spiciness of moist carrot cake and this recipe was born!

After some taste testing I struck the perfect balance, which is roughly 3 teaspoons of matcha honey. It depends largely on how strong you want the matcha flavour to be, I wanted it to be definitely matcha flavoured but without bitterness and without the honey flavour becoming sickly but feel free to alter the quantity to your taste. I also wanted to keep the traditional colouring of carrot cake, with beautiful cream frosting! 😀

Cinammon Close Up

Cake Ingredients

3 eggs

300g soft light brown sugar

300g plain flour

300ml sunflower oil

1 teaspoon of ground cinnamon (plus extra to decorate)

1 teaspoon bicarbonate of soda

1 teaspoon baking powder

1/2 teaspoon of salt

3/4 teaspoon of ground ginger

1/4 teaspoon of vanilla extract

300g grated carrots

 

Matcha Honey Cream Cheese Ingredients

2 1/2 – 3 teaspoons Bluebird Tea Co. Matcha Honey

300g icing sugar

125g cream cheese, refrigerated

50g unsalted butter, room temperature

 

I used 3 x 7″ cake tins but you can vary this a bit depending if you want thicker or thinner layers 🙂

 

Method

Cake:

Beat sugar, eggs and oil with a handheld electric whisk or mixer until well incorporated.

Sugar, Eggs and Oil

Slowly add bicarbonate of soda, baking powder, ginger, cinnamon, flour, salt and vanilla, continue to beat until mixed.

Stir in the carrot and transfer the mixture to 3 cake tins, with greaseproof paper on the base. Smooth the mixture over with a palette knife or by tapping the trays on the work surface.

Mixture In Tray

 

Bake in the oven for 20-25 minutes or until golden brown. Let the trays cool a little bit and then transfer to wire racks to cool completely.

 

 

Frosting:

Beat butter and icing sugar together with an electric whisk on a slow speed until combined. Add the cream cheese in one go and beat gently until incorporated. Turn the mixer up to a high speed and continue beating until light and fluffy, approximately 3 -4 minutes. Be careful not to overdo it to avoid the frosting becoming too sloppy. Finally add the matcha honey and whisk in on a slow speed, your best bet is to add it gradually and keep tasting it to get the flavour to your desired strength.

Frosting

Pick the layer with the most even dome to be the top of your cake, then use a bread knife to slowly take a layer off the top of the other two layers to flatten them out. This will make frosting easier, make the cake more stable and also look better when the cake is cut.

All you have to do now is spread frosting on the bottom layer, add the middle layer and do the same to add the top. Then spread remaining frosting on top of the cake and work it down the sides. You can either try for a flat smooth look with an offset spatula or keep it rough and fluffy like mine.

That’s it! You have the best carrot cake in the world 😉

Front

Slice

 

I hope you’ve enjoyed this recipe, I adored making it and I was thrilled with the results. It’s the perfect cake to share, I divided mine up and gave some to my mum and my boyfriend’s parents and they loved it!

Definitely check out the matcha honey from Bluebird Tea Co., it’s such an easy way to get more matcha in to your diet and tastes amazing!

Bye for now! xXx

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Green Tea Matcha Recipes

Matcha White Chocolate Chip Cookies Recipe

5th September 2015

Recently I’ve been trying out a few new matcha recipes, including these Matcha White Chocolate Chip Cookies. I wanted their main flavour to be matcha but without any bitterness that sometimes accompanies matcha, I finally perfected the amount of matcha and white chocolate with buttery goodness.

These work well as soft gooey cookies but are also equally divine if you leave them in a tad longer and let them morph in to the best biscuits ever!

I used Culinary Grade Matcha from Kiss Me Organics for this recipe, as it’s fantastic quality at a great price! I found their matcha to be an all round winner, especially at culinary grade prices and it produces a vivid green colour without needing so much matcha that you sacrifice the flavour.

These matcha white chocolate cookies are so incredibly easy to make and don’t take long at all! 🙂

 

Ingredients

240g of plain flour

130g of caster sugar

2 large egg yolks

pinch of salt

10g of matcha

150g of unsalted butter, left at room temperature to soften

roughly 1/3 of a cup of white chocolate, I just kept on adding until it looked chocolaty enough/the bag was empty 😛

 

Method:

Matcha and Flour

1. Sift the matcha and flour, matcha lumps is definitely not what you want!

 

 

Creamed Butter Sugar and Salt

2. Cream the butter sugar and salt until light and fluffy, then add the egg yolks

 

3. Slowly combine the matcha and flour combo with the wet ingredients

 

4. Fold in the white chocolate chips (feel free to nibble some at this stage!)

 

Dough Wrapped in Cling Film

5. Once everything is well mixed you’ll want to roll the dough in to a log shape and wrap it in cling film, then refrigerate for a few hours. Refrigerating firms the dough up and allows you to cut the log in to roughly 8mm thick slices, depending on how thick you like your cookies.

 

 

Ready for the Oven

6. Place the cookie dough slices on a tray lined with grease proof paper and bake for 15-18 minutes at 150°C / 300°F

 

wire racked7. Remove the cookies from the oven and place on a wire rack to cool.

 

8. All that’s left to do is devour them! :p

top down

view from the left

Close up

Thanks for taking the time to read this recipe and I hope you enjoy making these fantastic tasting matcha cookies! I’d love to hear how you get on, you can find me on Twitter, Facebook and Instagram. If you’re looking for the perfect matcha for these cookies I really recommend culinary grade matcha from Kiss Me Organics.

Have fun! 🙂 xXx

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Green Tea Matcha Recipes

Matcha Green Tea Coconut Ice Cream Recipe

4th August 2015
Close Up

Last week I joined The Hectic Vegan and his ice cream makers and made my Matcha Green Tea Coconut Ice Cream. This ice cream is really easy to make, tastes amazing and is 100% vegan which is also a massive bonus.

After perfecting the recipe I decided I’d write it up as a guest post which you can read here. If you make it I’d love to hear how it went in the comments below! 🙂

For more recipes, giveaways, reviews and tea info join my inner circle 😉


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Matcha Recipes

Recipe for Matcha White Chocolate Oreo Cheesecake Bars!

28th July 2015

I’ve been perfecting this recipe for a few weeks now and finally feel that it’s perfect. The green tea flavour provides a delicate and refreshing flavour alongside the velvet smooth cream cheese, white chocolate and matcha are a matcha made in heaven (couldn’t resist!). These cheesecake bars are beautiful to have on a warm summer day, with the cool slightly sour cheese flavour bouncing off the super sweet oreo white chocolate base.

I used matcha from Bluebird Tea Co. but if you wanted to keep the cost down you could use culinary grade. I’ve heard fantastic things about Vitalife matcha so this is also a good choice. I used 1 tablespoon in this recipe and I think it’s perfect for sharing with people that aren’t matcha freaks as the hint of tea is quite subtle. If you’re a regular consumer of matcha then you may want to add a little more, up to about 2 teaspoons.

The ingredients are easy to double up which I’ll be doing from now on, these cheesecake bars don’t last long once my family notices them in the fridge, even our cats come running when they smell them!

Ingredients

Preparation: 20 mins  |  Total 30 mins

Serves: 10

Ingredients:

1 – 2 teaspoons of Matcha

1 packet of white chocolate chips

1 packet of oreos (the standard tube sized pack)

1/2 a cup of chilled heavy whipping cream

80 oz/225g of room temperature cream cheese

3 tablespoons of sugar

Blueberries, for prettyness (optional)

 

 

Method

Foil lined tray

1. Line a 9×9 inch tray with kitchen foil, ensuring the sides are covered.

 

Melted white chocolate

2. Melt the white chocolate chips in a bowl placed over a saucepan of simmering water, stirring regularly.

 

Oreos and white chocolate combined

3. Use a food processor to finely grind the Oreos. Add 2 tablespoons of the melted white chocolate and blast it with the food processor again.

 

Base

4. Firmly press the Oreo chocolate mixture in to the bottom of the foiled tray, use the back of a spoon to cram it in so it stays together as the cheesecake base. Chill the base in the fridge while you make the topping.

 

Matcha and white chocolate

5. Stir the matcha powder in to the white chocolate until smooth. I use a little mini sieve to keep lumps to a minimum.

 

Whipped cream

6. Use an electric whisk to beat the whipping cream until peaks form.

 

Sugar and cream

7. Use a new bowl to combine the sugar and cream cheese, beat until smooth.

 

Topping combined

8. Next add the white chocolate matcha combo and slowly fold in the whipped cream.

 

Finished

9. Spread the mixture over the Oreo white chocolate base. I used a spatula held vertically to get the finish as flat as I could.

 

Close up

10. Return the cheesecake to the fridge and allow it to firm up. I left mine overnight, mainly because I was making it at nearly midnight! (gotta love a middle of the night bake off 😉 )

A couple of hours in the fridge is probably fine. Use the sides of the foil to lift the cheesecake out of the tray and then cut it to your desired size. I finished mine off with a few blueberries but they’re not essential 🙂

 

I hope you’ve enjoyed my recipe and would love to know how these turn out if you decide to make them. You really won’t be disappointed, these are delicious and are the perfect treat for every occasion!

If you’d like more recipes, reviews and general tea information then you’ll love my newsletter!

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Tea Comp

 

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