Ingredients for making Brownie Boba

Black tea leaves

The best black teas for this bubble tea are teas with natural chocolaty flavour, such as Chinese Dian Hong or Indian Assam tea with less maltiness and more chocolaty notes. To bring out a slightly toasty note, dry roast them before steeping for a couple of seconds using a clean preheated saucepan.

Milky ingredients

For this recipe, you’ll need regular whole milk and condensed milk. Whole milk is used to make the bottom layer. You can replace it with semi-skimmed milk. If you want to replace sweet, condensed milk, you can use either evaporated milk (less sweetness) or single/double cream.

Cocoa powder

Since cocoa is a main flavour in this boba tea, choose only high-quality cocoa powder. But instead of adding cocoa directly to tea, a much better way is to make chocolate syrup instead. This syrup is much lighter than the classic syrup. It contains more milk and a bit of butter.

Boba pearls

Boba pearls are what makes boba tea a boba tea. They are mad from tapioca starch and sugar and readily available. The most classical flavour is black sugar flavour that goes well with almost any milky boba tea. Alternatively, you can make your own boba pearls at home.

Sugar

You’ll need sugar for both chocolate syrup and for making brown sugar syrup. The best one? Brown sugar! Brown sugar has a unique caramel touch, and it’s perfect for making bubble teas. Both light brown or dark brown sugar will work. However, if you want to get as close to the traditional flavour, use dark muscovado sugar or soft dark sugar.

Print

Homemade Brownie Chocolate Boba

Delicious boba from a scratch

Course Drinks

Keyword Black Tea, Boba Tea, Chocolate

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 1

Equipment

• small saucepan (for making sugar syrup, cooking boba pearls and making chocolate syrup)
• Flat saucepan
• Kettle
• Serving glass

Ingredients

For the bottom chocolate layer:

• 80 ml milk
• 1 teaspoon butter
• 3 teaspoon brown sugar
• 4 teaspoons cocoa powder

For milk tea:

• 220 ml water
• 1 heaped teaspoon roasted Dian Hong tea
• 1 tablespoon condensed milk
• 30 grams black sugar boba pearls
• Ice

For sugar syrup

• 4 tablespoon brown sugar
• 50 ml water

Instructions

• Combine 4 heaped tablespoons of brown sugar and 50 ml of water in a small saucepan. Bring it to a boil over medium heat and stir gently until sugar dissolves. Reduce the heat to low and let it simmer for3-4 minutes.
• Cook boba pearls per instruction on the packaging and coat them in sugar syrup. You don’t need to use all syrup, just enough to cover all pearls.
• Add milk, sugar and sifted cocoa powder into a small saucepan. Simmer over low heat until it thickens. While simmering, stir using a spoon or a whisk until smooth. Turn off the heat, add butter and stir.
• Preheat a flat saucepan, add tea leaves and dry roast them for 5-10 seconds on medium heat until fragrant.
• Bring water to a boil and steep 1 heaped teaspoon of dry roasted tea leaves in 220 ml of water for about 3 minutes.
• Pour chocolate syrup into a serving glass.
• Add syrup coated boba pearls.
• Add ice cubes.
• Gently pour tea over ice cubes.
• Add 1-2 tablespoons of condensed milk and serve.

The post Brownie Chocolate Boba appeared first on All That Tea.

What is Lemon Curd Tea?

First, let’s talk about lemon curd. Lemon curd is a dessert spread made with lemons, butter, sugar and egg. It’s smooth and zesty and can be used for baking or enjoyed simply spread over bread. Lemon curd is so tasty that it really deserves a tea of its own. With the Lemon Curd Tea, Fortnum & Mason have made that a reality.

Lemon Curd Tea is made with green tea, white hibiscus, liquorice root, lemon peel and lemon curd flavouring. It comes in individually wrapped pyramid tea bags with loose tea. The packaging is pretty and cheerful and has a feel of a proper desert blend. In short, super pretty and exciting.  

This tea has only a few ingredients, and all of them contribute to the flavour. Perhaps, the most interesting one is white hibiscus, not as common in tea as its red counterpart. Hibiscus is an amazing ingredient that gives a perfect amount of tartness and is not as sour as lemon. A big difference between red and white hibiscus is that the white one won’t colour the tea. There’s also liquorice, a natural sweetener that is perfect for balancing this blend.

How to make this tea?

Lemon Curd is a loose tea in pyramid tea bags. That means it’s easier to brew than loose tea but offers a better flavour than a classic tea bag. Bring fresh water to a boil and let it cool down to 80 degrees Celsius. Steep one tea bag in 150-200 of water for 3 minutes. 

It brews into a light-coloured tea with a delicate, but deep and rich scent of lemon. There’s absolutely no astringency and green tea serves as a perfect base for this tea. It’s not grassy, it’s not smoky, it’s just smooth and rich to carry all the flavours and combine them into a true dessert tea.

Lemon Curd tea has a surprisingly delicate and refreshing flavour with gentle sweetness, zesty and creamy mouthfeel and a gentle lingering tartness of white hibiscus. It’s not overpowering, and yet it has a very rich flavour with incredible lightness.

This tea doesn’t need any condiments, but both sugar and honey would be good for this tea.

Lemon Curd green tea would be perfect for tea drinkers that like the flavour of lemon and fruity teas. Although the base for this blend is a green tea, it’s very far from a typical pure green tea flavour. It’s delicate and light and would be great for tea drinkers that rarely drink green tea, because they don’t enjoy grassy or smoky flavours or don’t like the bitterness.

At £6.95, this tea has a lot of expectations to fulfil, and it fulfils all of them. It’s a blend that’s just perfect for special me-times, when you want to feel happy, relaxed and pampered. It’s delicious, unique, and most importantly, it really tastes like lemon curd.

Tea Recap

Water or milk? Water

Day or night? Day

Hot or iced? Hot or cold

Sweetened or pure? Pure or sweetened.

Caffeine? Yes

What’s the price? £6.95

Where to buy? Get it from the Fortnum & Mason website.

The post Lemon Curd Tea – Fortnum & Mason appeared first on All That Tea.

1. Melt the chocolate in tea

The easiest way to add chocolate to your tea is to melt it directly in a cup of hot tea. It’s a simple and easy way to infuse your tea with a burst of chocolaty goodness. All you need is your favourite black tea and a few pieces of your favourite chocolate. Once you’ve brewed your tea, drop a few pieces of chocolate into your cup and let them melt. Cover your tea while steeping to prevent the temperature loss. Stir to create a smooth and creamy texture. Always add chocolate when the tea is still hot, but once you’ve taken out the tea bag or tea infused. Use approximately 10-20 grams of chocolate, depending on how rich you want the flavour to be.

This method works great with milk, white or dark chocolate. Use it with malty and strong black tea such as breakfast blends with a splash of milk. You can also add a sprinkle of cinnamon to your chocolate infusion for an extra kick of flavour. Do not use lighter teas as they will get lost when blended with chocolate.

Chocolate flavour strength: 4-5

2. Make a chocolate tea blend

When making a chocolate blend, start by choosing a high-quality loose leaf tea as your base. Black tea or rooibos will both work well, as they have bold flavours that can stand up to the chocolate. Dark roasted oolong teas, dark roast hojicha or even pu’erh teas are a wonderful choice too. Then, select a chocolate that complements the tea. Dark chocolate pairs well with black tea, while milk chocolate is a nice match for rooibos. Choose small chocolate drops or grate regular chocolate yourself. Then mix it with tea leaves in 1:1 or 1:2 ratios.

The advantage of this method is that you can store your blend for future use and even give it as a gift. It’s also good for using lighter teas, even green teas with white chocolate. However, chocolate may not melt fully, and the amount you will be using per cup of tea will be significantly lower than in the first method.

Chocolate flavour strength: 2-3

3. Add cocoa nibs and cocoa husks to tea leaves

If you want a delicious chocolate tea blend but don’t want the additional calories, try adding cocoa nibs and cocoa husks instead. They will give a delightful scent and flavour to your tea, without adding extra calories. Cocoa nibs are the broken pieces of the cocoa bean, while cocoa husks are the outer layer of the bean that’s removed during processing. They both have a unique and complex flavour profile that pairs perfectly with tea. Try it with black or dark oolong tea or herbal red rooibos tisane. As the flavour will be lighter, you can use some lighter green and white teas too, for example, gong mei white tea.

Chocolate flavour strength: 2

4. Add cocoa powder to tea latte

If you want a truly creamy and indulgent cup of tea, nothing beats a tea latte. Adding cocoa powder to your latte not only gives it a rich and velvety texture but also a bold chocolate. Here’s how to make a delicious cocoa latte at home:

Brew your favourite cup of strong black or red rooibos tea. Add ½ to 1 teaspoon of cocoa powder and a sweetener to your tea and stir. Add milk into a separate saucepan and bring it to a simmer over low heat while continuously whisking with an electric hand frother. Pour steamed milk into tea, stir well and top up with milk froth.

Use only strong and bold teas that are suitable for making tea lattes and always use 1 ½ to 2 teaspoons of tea leaves.

Chocolate flavour strength: 3

5. Make a tea mocha

Another similar way to make chocolate tea drink is by adding a chocolate syrup. Tea mocha is a strong tea served with milk with a layer of chocolate syrup on the bottom. Sounds delicious, doesn’t it? This tea is perfect for afternoon tea times and any time you need a sweet dessert without too much effort.

The difference between this method and the method number four is that mocha is typically served as a layer of chocolate syrup on the bottom while in the previous method, cocoa powder is simply mixed into the drink.

Learn how to make a tea mocha here.

Chocolate flavour strength: 3-4

6. Use chocolate flavouring extracts

The last and easiest way to make chocolate tea drink at home is to use chocolate extracts. Chocolate extracts are not as common as, for example, vanilla or almond extracts, but they can for sure come in handy. You can use chocolate extracts in two ways:

• By mixing it with dry leaves – this will give a weaker flavour.
• By adding it directly to your tea – this will give a stronger flavour.

The first method is suitable for many teas, even gentler black teas, roasted oolongs, even some green teas. You don’t need to add milk. The second method is more suitable for stronger teas and especially when you are using milk. Flavour extracts are quite strong, so start by using only a few drops. Just a few can transform your regular tea into a decadent drink, perfect for satisfying chocolate cravings.

Some flavour extract already contains a calorie-free sweetener, while offering a true indulgent chocolate flavour.

Chocolate flavour strength when blending extract with dry leaves: 1-2

Chocolate flavour strength when adding extract to brewed teas: 4-5

Chocolate tea recap

Incorporating chocolate into your tea routine can elevate your regular tea breaks into a truly indulgent moment. By using any of these six methods, you can indulge in a luxurious and delicious treat at any time of day. Whether you prefer rich and decadent flavours or lighter and refreshing ones, these chocolate-tea combos are sure to satisfy your cravings. Ready to treat yourself and try it out? Your teatime just got sweeter and more satisfying.

The post Tea Time Just Got Sweeter: 6 Ways to Make Chocolate Tea appeared first on All That Tea.

What’s in Coconut Matcha Pre-Mix?

Coconut matcha pre-mix is a matcha tea with natural coconut flavouring and cane sugar. In fact, it contains a lot of sugar – 75% of this pre-mix is cane sugar, and 25% is organic Japanese matcha. That is perhaps one of the highest amounts of sugar in a pre-made matcha mix on the western market. This means, if you are using one teaspoon of mix per cup of water, you’ll be drinking 3 grams of sugar. Which is actually not that much at all – that is, if you like sweet drinks. For comparison, 1 packet of sugar or 1 sugar cube contain 4 grams of sugar each.

This blend contains caffeine too. However, the caffeine content of 1 teaspoon of this blend will b lower than a caffeine content of 1 teaspoon of pure matcha powder. Therefore, it may be a good choice if you want to reduce the caffeine intake.

Coconut matcha pre-mix smells super nice. There are a lot of green matcha notes coming through an intense creamy coconut scent and it smells very sweet. So, what’s good about pre-mix blends? They differ slightly from regular matcha powder, as you can use them straight from the pouch, with no need for sifting or extensive whisking. Plus, they usually already contain a sweetener.

How to make this tea?

The best way to make this tea is using hot water to dissolve it, then topping it up with cold water and serving with ice. This, however, doesn’t mean you can’t drink it hot. But when made with hot water, it will be a VERY sweet drink. For some tea drinkers, this may be just too much sweetness.  

This matcha is not suitable for whisking because of a high sugar content, so it’s better to use an electric frother instead or simply shake it in a water bottle.

To make a cup of coconut matcha, use ½-1 teaspoon of powder and mix it with hot water at 80 degrees Celsius. To make matcha milk tea, use ½-1 teaspoon of tea powder, add 50-70 ml water and top up with cold milk or steamed and frothed milk.

We tried both and the best way is by far to drink it with milk:

• with frothed and steamed milk served as hot latte or plus ice as iced latte
• topped with cold milk and served with ice as iced matcha milk tea

Milk will reduce sweetness significantly, and it will feel like a completely different tea, leaving only coconut and matcha to dominate the blend.

It’s one of those teas you need to treat as a dessert, especially if you are using 2 rather than 1 teaspoon of pre-mix. Because the sugar content is so high, it may not be a suitable replacement for a pure matcha powder, especially if you love the pure unsweetened flavour of matcha.

Who may like this tea? If you prefer very sweet drinks, this is a tea for you. However, it’s not suitable for tea drinkers that want to drink matcha traditionally. It’s great for making lattes or iced milk teas. As a dessert blend served with milk and/or ice, it tastes delicious. It’s perfect for spring and summer garden tea parties, or even as an after-gym drink.

Coconut Matcha Tea Recap

Water or milk? Water or milk

Day or night? Day

Hot or iced? Hot or cold

Sweetened or pure? Pure as it already contains sugar

Caffeine? Yes

What’s the price? £6.91 on Tealyra website (100 grams pouch)

Where to buy? Get it from Tealyra website

More coconut teas:

The post Coconut Matcha Pre-Mix Tealyra appeared first on All That Tea.

What is mocha?

Mocha or coffee mocha is a type of coffee made with a shot of espresso, steamed milk and chocolate syrup. Unlike latte, mocha is often served with whipped cream, rather than milk froth. If you like drinking lattes and you love chocolate, then this is a drink for you. The same is true for the tea mocha. It’s as tasty and as indulging and super easy to make.  

What is tea mocha?

There’s nothing unusual about tea lattes. They became a standard item on menus of many coffee shops and often include teas such as matcha, masala chai or earl grey (popular as London fog). But tea mocha isn’t one of them just yet. You are unlikely to see it on any coffee shop menu, and hence a reason more to try it at home. Besides, it tastes great. To make this delicious drink, you’ll need a strong tea, milk, water, whipped cream (optional) and chocolate syrup. To make a chocolate syrup you’ll need 3 ingredients, and you can even experiment with adding different flavourings.

How to make chocolate syrup?

To make the simplest chocolate syrup, use the same ratio of water, sugar and cocoa powder and a pinch of salt. Sift the cocoa powder into a clean saucepan, add sugar, a pinch of sat and water and simmer on low heat while continuously stirring. You can use your chocolate syrup immediately or store it in the fridge. To make a delicious tea mocha, you’ll need about 1-2 tablespoons of chocolate syrup per serving.

What tea is the best for making tea mocha?

Not all teas will be good for making this tea based drink. The first rule when choosing the right tea is to think is it suitable for drinking with milk. The next rule is to choose teas that go well with chocolate flavour, without citrusy or strong fruity notes.

Teas that are good for making tea mocha:

• Strong Indian Assam tea
• Chinese Keemun black tea
• Japanese dark roast hojicha green tea
• Dark roast oolong teas
• Kenyan black teas
• Some Darjeeling second flush teas
• Flavoured coconut black teas
• Masala chai blends

Regarding of the type, each tea will be different and have a slightly different flavour profile, so it’s worth trying it out with milk first.

Is mocha tea the same as matcha tea?

No, these are two different things. Matcha tea is a special type of powdered green tea from Japan, and it has nothing to do with mocha tea. Mocha tea will always contain chocolate syrup and it’s a type of drink, not a type of tea. 

How to make the best cup of tea mocha?

To make the best cup of tea mocha, not only you need to choose the right tea, but you need the right ratios of ingredients as well. Coffee mocha is made with only one shot of espresso which equals 30 ml or 1 oz of strongly brewed coffee. For a tea mocha, 30 ml of tea will not be enough. Choose approximately 2/3 of tea and 1/3 of steamed milk or ½ of tea and ½ of milk. Always add 2 teaspoons of tea leaves or, if using tea bags, 2 tea bags per serving. This will give a stronger flavour that won’t get overpowered by chocolate.

You don’t need a sweetener with this drink, as it will already be quite sweet.

Things to keep in mind:

• Choose good quality cocoa powder that’s not overly bitter.
• Choose broken tea leaves as they will give a stronger tea.
• Always dissolve all sugar and make sure there are no lumps by sifting the cocoa powder.
• This drink tastes best when it’s still hot.

Print

Easy Tea Mocha

Luxurious tea drink with milk and chocolate syrup

Course Drinks

Keyword Black Tea, Chocolate, Milk Tea

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 1

Equipment

• small saucepan
• Kettle
• Serving glass

Ingredients

For chocolate syrup

• 35 grams cocoa powder 1/3 cup, you can reduce it to 25 grams
• 65 grams sugar 1/3 cup
• 80 ml water 1/3 cup

For tea mocha

• 1-2 table spoons chocolate syrup
• 2 teaspoons black tea leaves or 2 tea bags
• 120 ml water freshly boiled
• 100 ml milk steamed
• whipped cream optional

Instructions

• In a small saucepan, heat sugar, cocoa powder and water while stirring, until dissolved. This should take a couple of minutes only.
• Pour into an airtight jar and store it in the fridge.
• Bring fresh water to a boil.
• Steep tea leaves or tea bags in water for 5 minutes and strain or remove teabags.  
• Steam milk or heat it up in a small saucepan while whisking. Do not let it boil.
• Add 2 tablespoons of chocolate syrup into a serving glass.
• Add tea and steamed milk.
• Top up with whipped cream (optional).

More chocolate teas:

The post How to Make Tea Mocha appeared first on All That Tea.

Why try it?

Let’s admit it. Banana Bread is one of those desserts no one thinks of making until you have spare ripe bananas that you don’t really want to waste. Regardless, it’s one of the most delicious and satisfying desserts ever. And it’s extremely popular. It’s not uncommon to see banana bread flavoured drinks, including different cocktails and even beer. This Banana Bread tea recipe was inspired by warm and sweet notes of rich and tasty homemade banana bread. You can serve it with lots of ice, like a regular boba, or even hot.

Ingredients for making Banana Bread tea

Black Tea – the best black tea for making Banana Bread boba is a strong English Breakfast, chocolaty Dian Hong or chocolaty and malty Assam tea. Your tea base should be strong. Use 1 1/2 teaspoon of tea leaves per 250 ml of water. To add a subtle baked note, dry roast tea leaves for 10 second in a clean hot pan before steeping them.

Creamer – Instead of whole milk, opt for half-and-half or coffee creamer. They have a higer fat percentage and will give a much nicer texture and flavour. A good alternative is single cream.

Boba pearls – although you can use regular brown sugar boba pearls, to really elevate this drink, use homemade banana boba pearls instead. Although easy to make, the entire process can be a time consuming, so prepare them when you have time and store uncooked in the fridge or freezer. A great alternative to boba pearls for this drink is banana pudding. If you are using pudding, add it after you add ice. Ingredients for banana boba pearls are listed in the recipe below.

Find the recipe for making homemade boba pearls here.

Banana extract – this drink is made with banana extract rather than real bananas. Use extracts that have a natural banana flavour without artificial notes. Banana extracts are readily available in specialty stores, Asian grocery stores and even regular supermarkets (depending on your location).

Sweetener – Demerara sugar with a naturally light caramel flavour is a perfect sweetener for this drink. You can replace it with regular sugar, but the drink will lose some of the complexity and flavour. The best alternative is light brown sugar or honey. If you are using sugar, make a simple syrup following this recipe, but use water instead of tea.

Print

Banana Bread Milk Tea

Homemade dessert milk tea

Course Drinks

Keyword Autumn, Black Tea, Boba Tea, Dessert Tea, Milk Tea

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Servings 1

Equipment

• Kettle
• saucepan
• Serving glass

Ingredients

For banana boba pearls

• 15 grams light brown sugar
• 35 grams tapioca starch
• 1 teaspoon banana extract
• 20 ml water
• Yellow food colour optional, some extracts already contain yellow colour

For banana bread milk tea

• 250 ml water
• 1 ½ teaspoon black tea leaves
• 10-15 ml half and half of coffee creamer
• ½ teaspoon banana extract
• A few drops vanilla extract
• 3 teaspoons demerara syrup
• Ice
• 1 litre water for boiling tapioca pearls

Instructions

• Start by preparing the tea base. Preheat a clean saucepan and add tea leaves. Dry roast them for 10-15 seconds.
• Bring fresh water to a boil and steep tea leaves in 250 ml of water for 5 minutes.
• Strain it into a serving glass or mug.
• Add vanilla and banana extract and stir.
• While the tea is steeping, add about a litre of water into a saucepan and bring it to a boil. Add boba pearls and cook them following instructions on the packaging. If you are using homemade boba pearls, wait until they are all floating on the surface, then reduce the heat and cook for 15-20 minutes. Turn off the heat, cover the saucepan and let them rest for another 10-15 minutes. Strain boba pearls into a clean bowl and coat them in demerara sugar syrup.

  If your boba pearls turn from chewy to hard in cold tea, cook them slightly longer next time.
• Add cooked and coated boba pearls to brewed tea.
• Add ice.
• Add creamer and more sugar syrup if needed.

The post Banana Bread Tea – Homemade Dessert Boba appeared first on All That Tea.

What’s in Sticky Date Delight?

An inspiration for Sticky Date Delight came from a sticky toffee pudding, a yummy dessert made of a sponge cake, toffee sauce and dates. This tea actually contains dates (and figs) which are not at all common in tea blends. It’s blended with red rooibos tea, chicory, caramel pieces, figs, dates, marigold petals and flavourings. And it smells gorgeous. It’s sweet, deep, with hints of earthy rooibos.

Rooibos tea has a distinctive scent, which you’ll either love or hate. However, in some rooibos teas that scent and flavour are blended in a way it offers a perfect tea base, rather than a dominant scent/flavour. Sticky Date Delight is definitely one of those teas.

It’s sweet, but none of the ingredients are dominating the scent. Instead, they all give this delicious, sweet dessert note with deep caramel notes.  

How to make this sticky toffee pudding tea?

Rooibos is one of the easiest teas to brew. It will never get bitter even if you oversteep it and you can use boiling water. Simply use 1 heaped teaspoon of tea per cup of boiling water and steep for 5-10 minutes. If you want to maximise the flavour, add a teaspoon more.

This really is a beautiful rooibos tea. There’s a deep, subtle earthy rooibos note, elevated by all the sweet flavours: hints of caramel and hints of date sweetness. However, this is not a date tea. It’s a rooibos tea where all ingredients blend into a sweet and unique flavour. To make a proper tea treat, add milk, coffee creamer or use it for making a latte. Milk will elevate the caramel notes, and adding some brown sugar will intensify the sweetness.

Although flavourful, this is a light tea, so it’s great for drinking pure as well.

Who would like this sticky toffee pudding tea? This tea is great for tea drinkers that like caramel and rooibos teas, and sweet blends, or if you enjoy drinking tea with milk or cream. You may like it even if you don’t like pure rooibos teas.   

Tea Recap

Water or milk? Water or milk

Day or night? Day or night

Hot or iced? Hot or iced

Sweetened or pure? Pure or with some brown sugar

Caffeine? No

What’s the price? 18.00 AUD

Where to buy? Get it from T2 website.

The post Sticky Date Delight – A Sticky Toffee Pudding Tea appeared first on All That Tea.

What’s in Salted Caramel tea?

Salted Caramel tea from Biscuit & Brew is blended with Sri Lankan black tea, coarse pink Himalayan salt and natural caramel flavouring. It looks simple but pretty, with dark matte leaves sprinkled with coarse salt crystals. Biscuit & Brew teas are definitely worth trying if you love flavours and interesting ingredients. This tea has a beautiful caramel scent, with pieces of salt sprinkled among pretty looking black tea leaves.

What does Salted Caramel taste like?  

To make a cup of Salted Caramel tea, steep 1 teaspoon of tea leaves in a cup of freshly boiled water for 3 minutes. It brews into a lighter but intense red coloured tea with the same caramel scent. Don’t over-steep it, as it may become bitter.

Salted Caramel has deep black tea notes blended with a soft and sweet caramel touch. If you like to drink your tea with milk, this is a perfect blend to do so. Add condensed milk, rather than regular milk, as it also has natural caramel notes. Condensed milk goes really well with this tea, and it will enhance the flavour further. It’s actually quite delightful to find a tea that can taste exactly as the name promises. While it’s undeniably a black tea, together with milk, those stronger black tea notes become incredibly soft, leaving caramel notes to shine. If you want to experience the salty caramel flavour, pay attention when scooping out tea leaves, to scoop out salt crystals too. A perfect sweetener for this tea would be a light or dark brown sugar.

Salted Caramel tea is an amazing choice for making a proper milk tea or a tea latte. To really intensify the flavour, add two teaspoons of tea leaves rather than one. Served with milk, it’s the ultimate afternoon dessert tea for any tea lover that loves caramel too.

Who would like this tea? This is a perfect blend for anyone who likes caramel, regardless of if you love black teas or not. There’s no bitterness, no harsh notes, only delightful caramel scent and flavour, beautifully incorporated into a mellow black tea base. If you love more natural flavours that are strong but not overpowering, this tea is for you.

Tea Recap

Water or milk? Water or milk.

Day or night? Day.

Hot or iced? Hot.

Sweetened or pure? Pure or with a teaspoon of brown sugar or caramel sauce.

Caffeine? Yes.

What’s the price? Starting from 4.75 GBP.

Where to buy? Get it from the Biscuit & Brew website.

Other Teas from Biscuit & Brew

The post Salted Caramel Tea – Biscuit & Brew appeared first on All That Tea.

What’s in Vicky’s Sponge Cake tea?

Bird and Blend are famous for their dessert teas and unique flavours, and Vicky’s Sponge Cake is certainly one of them. It’s crafted to offer the flavours of Victoria Sponge Cake. This famous and delicious British dessert is made with a simple vanilla sponge cake filled with strawberry or raspberry jam and whipped cream. It’s perfect as a daily treat or for afternoon tea times.

So, what’s in Vicky’s Sponge cake tea?

This loose leaf black tea blend is crafted with Sri Lankan black tea, freeze-dried raspberries, raspberry leaves, desiccated coconut, and natural flavouring. While it may sound strange to have coconut in a tea blend that should offer flavours of vanilla and cream, it’s actually a great ingredient to add a creamy touch. Sri Lankan teas are lighter and brisker than Assam teas, which is a great choice for making a whole blend lighter and fresher – just like a real sponge cake should be. And finally, there are freeze-dried raspberries that add a fruity jammy touch.

Dry leaves smell sweet and light, with dominant raspberry notes, like a raspberry sugar candy but lighter.

What does Vicky’s Sponge Cake taste like?

Vicky’s Sponge Cake tea is a black tea blend, so it’s quite easy to brew, but don’t over-steep it to prevent bitterness. Bring fresh water to a boil and steep 1 heaped teaspoon of tea leaves for 2-3 minutes.

Since this blend contains Ceylon tea as a base, it’s lighter and brisker, with dominant black tea notes, allowing fruity and creamy flavours to come through.

Although on a lighter side, this blend, indeed, has a sweet jammy sponge cake flavour. It’s a very light tea, though, with dominant brisk black tea notes and light coconut and berry notes. Coconut contributes to the buttery and cake feel, but it’s not overpowering the blend. While the flavour is light, it’s strong enough to serve it with some milk or cream and sugar. In fact, this tea goes really with milk that will bring out sweet buttery notes even more. It’s also suitable for making a latte. For a stronger flavour, use 1 ½ – 2 teaspoons of tea leaves per serving.

There’s also a light astringency that leaves a sweet aftertaste, so if you enjoy your tea with a sweetener, a teaspoon of raspberry or strawberry jam would go really well with this tea.

Vicky’s Sponge Cake is one of those blends you’d want to serve at afternoon tea parties with cakes and condiments. It’s great for tea lovers that like berry flavoured teas and want a blend that has a more oomph than a regular afternoon black tea blend. You’d also enjoy it if you love vanilla or coconut blends and don’t want overpowering flavours that completely cover the flavour of original base tea.

Tea Recap

Water or milk? Water or milk.

Day or night? Day.

Hot or iced? Hot.

Sweetened or Pure? Pure or sweetener with sugar or jam.

Caffeine? Yes.

What’s the price? Starting from 3.50 GBP.

Where to buy? Get it from the Bird and Blend website.

More Raspberry Tea Ideas:

The post Vicky’s Sponge Cake dessert tea blend from Bird and Blend appeared first on All That Tea.

Ingredients for making Peanut Butter and Jelly drink

Peanut butter: Peanut butter is a key ingredient in making this recipe. Rather than using a regular peanut butter, opt for the powder instead. Powder is not as greasy and melts really well in liquids. It’s available from Amazon and online fitness stores.

Fruits: you’ll need 100 grams of red currants, raspberries or strawberries or other fruits of your choice. Different fruits will have different levels of sweetness and sourness, so adjust the sugar content if needed. You want a sweet, rather than a sour flavour.

Agar agar: Agar agar is a vegan friendly alternative to gelatine, and it’s very easy to use. It can be used for thickening jams instead of pectin. Do not add too much as you want a jam rather than jelly consistency. Agar agar will set fast.

Black tea: Use a stronger black tea with toasty, nutty, chocolaty or malty notes. Assam tea will usually work great in this recipe. Other good choices are Yunnan black tea and regular breakfast blends. Loose tea will often offer a more refined flavour profile and less murkiness and bitterness. However, if you have good quality black tea in tea bags, you can use them too. Use 1 heaped teaspoon of loose tea or 1-2 tea bags, depending on the strength.   

Milk: Full fat or while milk is the best choice for making milk teas, as it will have a nicer texture than semi-skimmed or skimmed milk. Vegan friendly milk alternatives such as oat milk, almond milk or cashew milk all have a good flavour profile for this recipe.

Steps for making Peanut Butter Jelly milk tea

Make a jelly: To make a jelly, add fruits and water into a saucepan and simmer for 15 minutes. Strain after 15 minutes into a clean saucepan, to remove fruit chunks. Add sugar and simmer until it dissolves. Add agar agar and simmer for a few minutes.

Combine milk and peanut butter powder: In a saucepan, combine milk and peanut butter powder and simmer while stirring. Do not let it boil. You can use a frother to improve the texture but remove the froth before pouring it into a serving glass.  

Make the tea: Bring water to a boil and steep tea for 5 minutes in boiling water. Don’t over-steep it to avoid bitterness and murkiness. If you want to achieve a layered look, do not add any sugar to tea.

Assemble the drink: Start by adding a layer of jelly. Pour it while it’s still hot. Then add ice and pour milk with peanut butter powder. Add more ice if needed. Pour the tea straight onto ice.

Can I use regular jam instead of making it?

Yes, you can use regular jam. However, when making the bottom layer yourself, you’ll get a consistency that’s closer to a thick syrup. A bit of agar agar will thicken it further without the need to use too much sugar.

Can I add boba pearls to this milk tea?

If you want to turn this peanut butter and jelly drink into a boba tea, add jelly, rather than boba pearls. When making a jelly, simply add more agar agar and pour it into a mould. Once it sets, cut it into smaller cubes and add to the drink after adding milk with peanut butter and ice.

Print

Peanut Butter Jelly Iced Milk Tea

Homemade milk tea with peanut butter powder, black tea and jelly

Course Drinks

Keyword Black Tea, Dessert Tea, Jelly, Peanut Butter

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Servings 1

Equipment

• saucepan
• Kitchen strainer
• Serving glass

Ingredients

• 1 heaped teaspoon black tea
• 2 heaped teaspoons peanut butter powder
• 150 ml water
• 150 ml milk
• 1 teaspoon white granulated sugar
• 70 ml water or 100 if you want a higher layer
• 100 grams of red currants, raspberries or strawberries
• 3-4 teaspoons of sugar for jelly depending on how sweet the fruits are
• 1/8 teaspoon of agar agar

Instructions

• Wash the fruits and remove any stems or leaves.
• Add them into a saucepan together with 150 ml of water and simmer for 15 minutes.
• Strain into a clean saucepan, add sugar and simmer while stirring until sugar dissolves.
• Add agar agar and continue simmering for a few minutes.
• Pour it into a serving glass. Add about 30-50 ml, depending on the sweetness.
• Add ice.
• In a saucepan, combine milk and peanut butter and simmer until dissolved. Pour it into a serving glass.
• Bring water to a boil. Steep 1 heaped teaspoon of black tea in 70-100 ml of water for 5 minutes. Strain and pour into a serving glass, straight onto ice.
• Serve.

The post Peanut Butter Jelly Iced Milk Tea Recipe appeared first on All That Tea.