Hey there Teacups.. Happy Matcha Monday! For today’s post rather than doing another Matcha review I thought I’d share a recipe I recently created with you all. I was inspired to create this recipe when I came across a sample of T2’s Just Rose that I honestly forgot I had and I thought why not experiment and cold steep it in water and then use that water to make a fantastically floral iced matcha latte! I’m living on cold brewed / iced tea at the moment so I’m trying to be a bit more creative with the combinations I put together so I can change things up a few times I week. Almost all of my How Do You Brew? recipe posts have come from me just running with ideas that pop into my head sometimes they don’t work and sometimes they do but if I didn’t experiment I wouldn’t know either way so I do recommend looking through your tea stash / collection and experimenting with what you have on hand.
What You Will Need
– Matcha (2 1/2 Matcha Spoons) | I used T2’s Matcha but any non flavoured matcha will be fine.
– T2 Just Rose | I used one sample packet which was only a few rose buds so I would say 1 1/2 Tbsp is enough.
– 1 Cup of filtered water (To cold brew your roses in)
– Ice (I used 6 ice cubes)
– Soya Milk (If you don’t have soya milk, any milk or milk alternative is fine)
– Sweetener if you want to sweeten this. I didn’t add any to mine but I know not everyone enjoys matcha without adding in sweetener.
1) Take one cup of cold filtered water, put in the rose buds and cold brew in the fridge overnight. I was originally going to only cold steep them for a few hours but I tried the water a few hours into the cold brewing and it wasn’t strong enough so I left it overnight and it became much stronger. I was worried it might become to perfumey but that wasn’t the case at all.
2) The next day after you’ve cold steeped your roses overnight, start to prepare your matcha. I used 2 1/2 matcha spoons (=1 1/2 tsp) and only 2 table spoons of 85°c water. I whisked the matcha until it became a smooth paste and there was no lumps, then I added that matcha to my glass with the ice cubes in it.
3) Once you have added it to you glass pour in the rose water and stir it making sure it is all mixed together. Make sure you leave enough space for the milk.
4) Once the water and the matcha are thoroughly mixed, add in you milk using as much or as little as you would like. Again make sure you mix it all together, and once you have done that you can enjoy it to your hearts content. I find this is such a great way to start a morning and I’m so glad I decided to experiment with it and give the idea a chance.
I was worried that the rose would be too much for the matcha and that it was going to be far too soapy in taste but it actually worked well, the matcha and the rose got to shine and they paired perfectly together. You can also have it iced on its own but I feel like it works better with milk. I also only recommend having this iced as the matcha is too much for the rose when you have this hot. I’ll be making sure I have some good quality rosebuds within my tea cupboard for the foreseeable future so I can continue to make this and enjoy it throughout the rest of the year. I can see this making a great base for a bubble tea as well so If i can over the next few weeks teach myself to make bubble tea I’ll definitely give that a go and see how well it works. Be sure to check my Instagram for updates.
If you have any questions about this recipe at all either stick them in the comments or send them to me on Twitter/Instagram @teaisawishblog and I’ll answer them all in the comments.
Speak to you all again soon. Happy Steeping – Kimberley