Matcha Orange Hibiscus Tea
As an interactive multimedia designer, Nicole's keen eye for visuals is translated into baking, one of her recent pastime pursuits that she picked up during the Movement Control Order (MCO). Since the reignition of her passion in baking and a bread-lover herself, she started to create her own recipes such as breads, desserts and drinks. Her recipes a must-try for anyone who wants to learn, as they are simple, down-to-earth and achieves that deliciously eye-catching result.
"What makes baking enjoyable is when my creations look appetising and visually appealing in the photo."
Nicole / @nicoleyong93
INTERVIEW WITH @NICOLEYONG93
Serving: 1 glass
Preparation time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
1 tsp of YURI Matcha
2 tsp of Sugar
2 tsp of Whipping Cream
3 tsp of Water
1 Hibiscus Tea Bag
100 ml of Water
2 tbsp Sugar
80 ml Orange Juice
Dried Edible Roses (optional)
- In a small pot, boil 100ml of water with a hibiscus tea bag.
- When it starts to boil, cook it for 1 to 2 minutes and remove the tea bag.
- Add in 2 tbsp of sugar, stir continuously until the sugar melts and the mixture becomes slightly thicker. Pour it into a small, heat resistant jug and set aside.
- In a small measuring cup, whisk together YURI matcha, 2tsp of sugar, 2tsp of whipping cream, and 3tsp of water with YUKIWA hand mixer. Whisk until the matcha mixture is thick and creamy. Add more water if the mixture is too thick.
- Cut a notch in a quarter of a lime. Run that notch all around the rim of the glass.
- Pour some salt on a flat dish and tip the glass over into the salt.
- Pour the hibiscus tea syrup into the glass and add ice.
- Gently pour in some orange juice, followed by matcha mixture.
- Sprinkle some dried edible roses on top as a finishing touch. (optional)
SHOP YURI / MATCHA POWDER HERE