My niece and I were watching the Chinese drama Love O2O and the girls in the series would be drinking or talk about how much they love to drink milk tea. After completing the series, I decided to try and make some as I love tea, and it looked delicious.
I looked around on Pinterest and found a tea recipe from Plum Deluxe that seemed easy to follow and similar to the one they had in the series.
Assam and Darjeeling were recommended, but I have also made this tea with Earl Grey.
1 and 1/2 teaspoons Darjeeling tea leaves or 1/2 teaspoon Assam tea leaves or 2 teaspoons black tea of choice
1 and 1/2 cups milk
1/2 cup water
Honey or sugar, to taste
Add the tea into a small bowl.
Boil some water and add a small amount to just coat the leaves in the bowl.
In the meantime, heat the milk and water in a small pot.
Just before the milk and water start to boil, add the moistened leaves and turn off the heat. Stir them with a spoon to mix them in.
Cover the pot and let sit for 4 minutes.
Give it another stir and then remove the bags and pour the milk tea into a teapot or mug of choice.
Sweeten with either honey or sugar if you’d like.
I loved it and it was super simple to make, it reminded me of how I make my Matcha Lattes. I do recommend using a throwaway bag to infuse the milk with the tea, as it is much easier to put the bags in the milk than trying to pour the milk through an infuser as sometimes heated milk has trouble trickling through. If all you have is tea bags, you can also substitute two tea bags for the teaspoons of loose leaf.
I also used my milk frother to froth it up, you don’t have to but I thought it added a little special something to it. Plus I love using my milk frother.
I highly recommend this recipe and have made it multiple times since (I don’t blog as fast as I drink tea).
So my sister and I started Period Drama Saturdays last year during the stay at home orders.
At first we would just have tea but then that grew to adding snacks to our teatime.
One Saturday we were planning on watching Outlander and I had really been wanting to try out some oat scones from Plum Deluxe, and I felt like what better time than the present? After all oats and Scotland seemed to go well together.
But then I started baking and after I had already started mixing my ingredients, I realized my Sour Cream had expired, so instead I had to use a substitute.
I searched the internet and my fridge and ended up substituting with blueberry Greek yogurt. And because I was no longer following the recipe and had some frozen blueberries I decided to throw them in too. That’s also why these scones came out an interesting color.
8 tablespoons (1 stick) butter, grated and frozen
1 and 1/2 cups flour of choice
1/4 cup + 2 tablespoons brown sugar
3/4 cup rolled oats
2 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup of Blueberry Yogurt
1 Teaspoon of Baking Soda
1 to 4 tablespoons milk, if necessary
1 tablespoon butter, melted
1 Cup of Frozen or Fresh Blueberries
Sugar for topping
Grate and freeze butter, storing in freezer until just before ready to use.
Preheat oven to 375 degrees.
Combine flour, sugar, oats, baking powder, salt, and cinnamon in large bowl.
Add butter and toss with a fork until mixture is crumbly.
Add yogurt, baking soda, and blueberries; mixing until just combined, being careful not to overwork the dough.
If the dough is too crumbly and the flour does not incorporate, add a splash of milk to help bring it all together.
Turn dough onto a greased baking sheet, and form into a one-inch thick disk. Brush with melted butter, and sprinkle with sugar.
Cut into 8 wedges, placed slightly apart on baking sheet.
Refrigerate 15 to 30 minutes before baking (to re-chill the butter).
Bake 18 to 25 minutes, or until golden brown and set.
These were good, but not that sweet. Would I make them again? I’m not sure. They weren’t bad, but they were also not fantastic or memorable. I plan to retry this recipe in the future again, but this time I will make sure I have all the ingredients.
In other news, I made this recipe at the beginning of the month, when I had Flat Jane, so that means I’m a step closer to finishing. If only I could catch up on all my other lists. But as for now:
So last October, every Wednesday, I have been a part of a Tea Party/Bible Study/Book Club. We started on The Magician’s Nephew by C.S. Lewis, and when we finished moved on to The Lion, the Witch, and the Wardrobe. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on).
One thing I will be doing differently here than in my earlier posts, will be sharing discussion questions that your group can discuss as you read and eat. I didn’t post discussion questions in the previous posts on The Magician’s Nephew, as I wasn’t in charge of that book. For discussion questions, click on this link.
So this book made choosing the recipes extremely easy as they have several meals. For our first tea, we were inspired by what Lucy and Mr. Tumnus have together.
“Meanwhile,” said Mr. Tumnus, “it is winter in Narnia, and has been for ever so long, and we shall both catch cold if we stand here talking in the snow. Daughter of Eve from the far land of Spare Oom where eternal summer reigns around the bright city of War Drobe, how would it be if you came and had tea with me?”…
Now, Daughter of Eve!” said the Faun. And really it was a wonderful tea. There was a nice brown egg, lightly boiled, for each of them, and then sardines on toast, and then buttered toast, and then toast with honey, and then a sugar-topped cake. And when Lucy was tired of eating the Faun began to talk.
The first week we had Chami Teas Winter Grey: Deviled Eggs (for brown egg lightly boiled); Salmon, Cucumber, and Radish Canapés (in place of sardines on toast); Bagels (buttered toast), Honey French Toast (for toast with honey); and a Bear Claw Coffee Cake (for sugar topped cake).
So every Wednesday, starting in October, I have been a part of a Tea Party/Bible Study/Book Club on The Magician’s Nephew by C.S. Lewis. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on). This week was the last for TMN and we had Chai Tea, Cranberry Chai Scones, Cucumber Canapés, Prosciutto Wrapped Asparagus, Mini Shepherd’s Pie, and Snickerdoodles.
I though it would be able to post these faster, but I have really fallen behind. I’m trying though!
So I will not be sharing the Shepherd’s Pie recipe as my sister made it and made it up without writing down how to recreate it. Instead I will be jumping straight to snickerdoodles. This recipe comes from The King Arthur Flour Cookbook.
1 cup (184g) shortening
1 1/2 cups (298g) sugar
2 large eggs
1 teaspoon vanilla extract
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
2 3/4 cups Flour
Preheat the oven to 400°F.
Lightly grease (or line with parchment) two baking sheets.
In a medium-sized mixing bowl, beat together the shortening and sugar until smooth
Then beat in the eggs, again beating until smooth. The mixture will become lighter, and lighter-colored, as you beat; this is the result of air being absorbed.
Beat in the vanilla, cream of tartar, baking soda and salt.
Then add the flour, mixing slowly until combined.
Place about 1/2 cup cinnamon-sugar in an 8″ or 9″ round cake pan.
Drop the soft dough by tablespoonfuls into the pan with the sugar, about 6 to 8 balls at a time. Gently shake the pan to coat the dough balls with sugar.
Place the cookies on the prepared baking sheets, leaving about 1 1/2″ between them.
Using the bottom of a glass, flatten each cookie until it’s about 1/2″ thick. Repeat until you’ve used up all the dough.
Bake the snickerdoodles for 11 to 12 minutes, reversing the position of the pans (top to bottom, and back to front) midway through.
Remove the cookies from the oven once they’re set and just starting to turn golden. Transfer them to a rack to cool completely.
These were delicious and a perfect addition to our tea time.
And now for the last of our Magician’s Nephew book club/Bible study/tea party: Chai Tea, Cranberry Chai Scones, Cucumber Flatbread Canapés, Mini Shepherd’s Pie, Prosciutto Wrapped Asparagus, and Snickerdoodles.
As I was unable to share these earlier I’m catching up now and am starting with scones of course!
This comes from TeaTime Magazine’s November/December 2020 edition. This was originally supposed to be gluten free, but as none of us have a gluten allergy, I just made them with regular flour. You were also suppose to refrigerate the steeping milk and chai tea, but I hadn’t read that and steeped it for only an hour. They still tasted good.
3/4 Cup of Whole Milk
3 Tablespoons of Masala Chai Loose Leaf Tea
2.5 Cups of Flour
4 Teaspoons Baking Powder
1/2 Teaspoon of Salt
5 Tablespoons of Unsalted Butter, cubed
1/4 Cup plus 1 Tablespoon of Sugar (Granulated), divided
1/2 Cup of Dried Cranberries
2 Medium Eggs
1/2 Teaspoon of Vanilla Extract
In a pint jar with lid, combine milk and loose leaf tea. Steep for 6 hours.
Line a rimmed baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, and salt.
Using fingers, rub in butter as lightly as possible until the mixture resembles coarse crumbs.
Stir in 1/4 cup of sugar and then the cranberries.
Using an infuser or fine-mesh sieve, strain infused milk.
In a medium bowl, whisk together eggs, 1/2 cup + 2 tablespoons of infused milk, and vanilla extract.
Add egg mixture to flour mixture, and stir until dough begins to form.
Working gently, being mixture together with hands until the dough forms.
Turn out dough onto a floured surface, and gently knead by patting dough and folding it in half 3 or 4 times.
Using a rolling pin, roll out dough to a 1-inch thickness.
Using a 2.5 inch fluted round cutter dipped in flour, and cut as many scones as possible from the dough.
Place scones on the prepared baking sheet and freeze for 30 minutes.
Preheat ovens to 400 degrees F.
Sprinkle tops of scones with 1 tablespoon of sugar.
Bake until scones are lightly Golden, 16-18 minutes.
These were extremely delicious and as you see, I enjoyed them the next morning as well with Purple Jasmine tea (this pic is from my Tea Advent Calendar Swap 2020.)