90

112/365

I’ve tried this one many times before – it’s a pretty solid “vanilla cake frosting” affair, and one I try and keep as a cupboard staple most of the year. I tried something a little different with it today, and made it as a latte. I don’t know why this hasn’t occurred to me as a possibility before now, but there you go.

I used what I’m coming to think of as my usual “latte base”, which is 100ml hot milk, 1 tsp of honey, and 1/2 tsp vanilla essence. I used 3 tsp of leaf in 300ml boling water, gave it four minutes, and then added it to the milk mixture.

It’s pretty good, although perhaps not quite as spot-on as I’d hoped. Possibly I need to go the other way and use 300ml milk and 100ml water, which is the alternative option I sometimes choose. In hindsight, think it would be creamier and more delicious like this, especially with the rooibos base. I got most of what I wanted, though; vanilla, cream, cake, liquid deliciousness…

It’s always a winner, this one!

Preparation
Boiling 4 min, 0 sec 3 tsp 10 OZ / 300 ML
Mastress Alita

My birthday is this month, and I have a sampler of this one I’ve been saving to try on the occassion. I’m looking forward to it!

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Mastress Alita

My birthday is this month, and I have a sampler of this one I’ve been saving to try on the occassion. I’m looking forward to it!

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Bio

Hi :) I’m Sarah, 29, and I live in Norfolk in the UK. My tea obsession began when a friend introduced me to Teapigs a good few years ago now. Since then, I’ve been insatiable. Steepster introduced me to a world of tea I never knew existed, and my goal is now to TRY ALL THE TEAS. Or most of them, anyway.

I still have a deep rooted (and probably life-long) preference for black tea. My all-time favourite is Assam, but Ceylon and Darjeeling also occupy a place in my heart. Flavoured black tea can be a beautiful thing, and I like a good chai latte in the winter.

I also drink a lot of rooibos/honeybush tea, particularly on an evening. Sometimes they’re the best dessert replacements, too. White teas are a staple in summer — their lightness and delicate nature is something I can always appreciate on a hot day.

I’m still warming up to green teas and oolongs. I don’t think they’ll ever be my favourites, with a few rare exceptions, but I don’t hate them anymore. My experience of these teas is still very much a work-in-progress. I’m also beginning to explore pu’erh, both ripened and raw. That’s my latest challenge!

I’m still searching for the perfect fruit tea. One without hibiscus. That actually tastes of fruit.

You’ve probably had enough of me now, so I’m going to shut up. Needless to say, though, I really love tea. Long may the journey continue!

My rating system:

91-100: The Holy Grail. Flawless teas I will never forget.

81-90: Outstanding. Pretty much perfection, and happiness in a cup.

71-80: Amazing. A tea to savour, and one I’ll keep coming back to.

61-70: Very good. The majority of things are as they should be. A pleasing cup.

51-60: Good. Not outstanding, but has merit.

41-50: Average. It’s not horrible, but I’ve definitely had better. There’s probably still something about it I’m not keen on.

31-40: Almost enjoyable, but something about it is not for me.

11-30: Pretty bad. It probably makes me screw my face up when I take a sip, but it’s not completely undrinkable.

0-10: Ugh. No. Never again. To me, undrinkable.

Location

Norfolk, UK

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