Valentine’s Day doesn’t have to be so daunting and expensive. Why not wake your loved one up with a silky, fruity, caffeinated treat this year? This Milk Tea recipe is sure to please and refresh. I am still new to the milk tea scene, so I chose to use a non-dairy, sweetened, coconut cream to enhance my tea brew.
Here’s my recipe:
Ingredients:
3 bags of hibiscus tea
1/2 cup of loose leaf Yerba Mate
1 tbsp agave nectar
3 sprigs of mint leaves
3 oz of heavy coconut cream
1 oz of vanilla syrup or sweetener of your choice.
Directions:
Start by making the tea concentrate by combining Hibiscus Tea, Yerba Mate, and mint sprigs.
Cold brew this mixture with 1 cup of cold water for 3 minutes. Next, add 4 cups of hot water and brew for 10 minutes. Strain out solids, add the agave nectar and stir. This will give you the base Tea of the Milk Tea Beverage.
HOW TO BUILD THE BEVERAGE:
-Fill your glass with ice and add the iced tea concentrate about 1/2 way up the glass. Add enough cold water to the glass to fill it 3/4 of the way full. Stir water and tea concentrate. If you like a stronger beverage fill the glass 3/4 full with just concentrate.
-In a separate container pour about 3 oz of Heavy coconut cream, and about 1oz of vanilla simple syrup or sweetener of choice. (Agave nectar, honey, or maple syrup would all work great here.) Stir or shake the cream and sweetener together and float on top of your tea concentrate.
As the coconut cream settles it makes quite a cool sight, and when its finished stir it up and you have a beautiful pink beverage.
Treat your self or your loved one to this great beverage to start your Valentine’s Day!
Cheers!