I realize this looks just like regular ol’ soy/almond/something milk, but you can definitely taste/smell the barley in there! O: I first had barley milk tea somewhere in my hometown in one of the many milk tea shops we have there. I adored it, and wanted to find a way to recreate it, to some extent. It took ages to locate an Asian market that actually sold barley tea bags (I actually had much better luck with this when I was living in New Jersey. It’s popular in Korean markets!). This isn’t exactly like the kind I had back home because it’s not sweet, so feel free to try it with vanilla almond/soy/rice milk or add a little honey/sugar?
Barley Milk Tea
-1 barley tea bag
-unsweetened coconut almond milk
1) Brew the barley tea and let it cool/chill for a couple hours in the refrigerator.
2) Pour until cup is 3/4 full, then add coconut almond milk to the top.
3) Mix and enjoy!
I first learned of the concept of “sun tea” from Rachel a couple years back, but never actually made any until I was here, where Adam recently claimed to have added a couple extra “teabags” into my brewing sun tea. I’ve made green tea and barley tea thus far (the one pictured is barley tea). Next up is probably black tea!
You’ll need a big pitcher, preferably glass. I have a plastic one because it was $2. :x When it’s done, I usually stick the pitcher in my fridge so I’ll have tea ready whenever I don’t feel like drinking plain ol’ water.
-2-4 tea bags, depending on how strong the tea is
1) Fill the pitcher up with filtered water.
2) Submerge tea bags into the water. Close the lid.
3) Set in a sunbeam for 4-5 hours.
It’d been pretty hot (or maybe “stuffy” would be a better description; my apartment is like a steam room! I’m hoping this bodes well for winter; it’s all about the silver linings), so hello smoothies!
Berry Yogurt Smoothie
-2 handfuls of frozen blueberries (my hands are kinda small)
-6 frozen strawberries
-2 spinach ice cubes
-vanilla soy milk
-2.5 tbsp Fage 0% Greek yogurt
-1 tsp chia seeds
-1 tsp hemp seeds
1) Combine all ingredients into a blender and blend until smooth!
Jamie makes the most awesome punches for our get-togethers. :D They always end up looking so pretty and fancy. :D This is basically the only time I ever drink anything carbonated.
Tropical Ginger Punch
-pineapple, crushed or sliced
1) Combine everything and serve!
If you look reallyyy closely at that cup, it’s a picture of me a decade ago, feeding a baby tiger with a baby bottle. :O You can find Thai tea leaves on Amazon. (Jun alerted me of this. I haven’t found em’ elsewhere yet.) I’m not including measurements since we tend to like things less sweet, and regular Thai iced tea (when they serve em’ in restaurants, anyway) tends to be wayyy sweeter.
Thai Iced Tea
-Thai tea leaves
-evaporated milk*, to taste
-honey (or sugar), to taste
1) Bring water to a boil in a pot. When it starts boiling, remove pot from heat and add tea leaves to the pot. Stir to moisten the leaves.
2) Let the tea leaves sit in the hot water and wait ~5 minutes.
3) Pour tea through a sieve into cups. Add sweetener and stir to dissolve.
4) Serve in a glass with ice + pour tea over the ice, leaving ~1/4 empty. Top it off with evaporated milk.
I didn’t have a glass and apparently, my dad turned off our ice thingy in the fridge, so we drank it after it’d cooled off, but in theory, ice + pouring it in a glass would be ideal (especially if you want pretty pictures, har har).
*The evaporated milk can be subbed with soy milk, rice milk, etc.