I went to the Vitamin Shoppe to pick up a new blender bottle and I stumbled across a green tea powder that really caught my eye. Now, I have heard of green tea powder before, but this one was called Sweet Macha and it is to be used as a detoxifying agent, weight-loss assistant, anti-aging remedy, immune booster as well as an energy booster. Of course I tested it out and it was AMAZING. Now, I know I have never posted about food, but I uploaded the pic of my Shrek-looking detox drink to Instagram and people were texting me asking for the recipe, so I figured I’d post it here.
What you will need:
•½ cup milk (I use almond milk, but it’s because I have a severe lactose intolerance)
•1 1/2 cup ice (use more ice for a more frappacino-esque texture, use less if you want it to be more of a smoothie consistency)
•2 tablespoons matcha green tea powder (you can buy at Vitamin Shoppe for $9.95)
•1-2 teaspoons of sweetener of choice (I use Stevia, but sugar is fine, maple syrup works as well)
•¼ tablespoons pure vanilla extract
Throw it all into a blender and voila! Green tea detox drink! I use my NutriBullet blender and then drink it out of my protein powder jug which has the ball in the bottom which mixes the Macha even further, but you do you.
Stay green and enjoy!
Hong-Kong Milk Tea (also known as Boba or Bubble Tea)
This next beverage I’ll be honest, is more of a comfort blend than a detox-agent. It is Hong Kong-style Milk Tea. This is a variation of the Hong Kong drink, Boba Bubble Tea. Everybody thinks Asian beverages are soooo complicated to make but this recipe is authentic and easy!
* a mug full of milk of your choice (again, I use almond milk but you can use whatever)
* small saucepot
* 2-3 Black Tea or Oolong Tea Bags
* sweetener of choice ( I use stevia but pure sugar is fine)
* a little bit of vanilla (optional)
Set your stove to LOW HEAT. You want the milk to be hot, but not scalding. More importantly, you do not want it to boil. If you boil your milk, forget it. However, if your heat is too low, your tea won’t steep properly and your recipe wont work. LOW HEAT
Step 2: Use your finger to see if your milk is an OK temperature
You want the temperature to be hot enough to the touch, but not scalding. Once you think it’s a good temperature, add your teabags and let them steep. You can swirl them around if youd like, but I just let mine just chill in there for about 5 minutes.
Step 3: Add cinnamon
Your milk should start to get little brown swirls in it and should start smelling more like black tea. Once you can really start to smell the tea, add your cinnamon. Make sure you don’t add your cinnamon too early or it will be more of a milky-cinnamon drink than a milk tea. You could even add a bit of nutmeg if you’d like. Follow up with a little splash of vanilla
Once your mixture looks rather browns, smell it. If it smells of tea, take it off the heat. If it still smells light and milky, let it sit for a little more. You want it to smell like cinnamon black tea and once it does, it’s done.
Step 5: Serve!
I prefer mine chilled, but it can be served hot as well. If you’re really feeling Hong-Kong traditional, you can add some Tapioca pearls from an Asian grocer to the bottom to make it like 120% authentic. The closest Asian grocer to me is about 45 mins. Away and is in ummm..not the best neighborhood so I’ll have to be Tapioca pearl-free for now.
*you didn’t let your milk get hot enough for the tea to steep nicely. This will cause it to just taste like an off-milk more than anything. This is a very common issue, especially your first time.
*you didn’t add enough sweetener. If it still tastes whack, add a bit more sweetener.
Hope you enjoyed, bottoms up!