tea Archives - The Little Vintage Baking Company

A few weekends ago, hubby and I made a short trip to Chicago. There was a coffee place that I had been wanting to try for a while now- Sawada, owned by renowned latte artist Hiroshi Sawada. They served two drinks that I really wanted to try. The Black Camo latte made with hojicha tea (roasted green tea) and espresso and also the Military latte made with matcha, vanilla syrup and espresso. We got one of each and I was hooked. The flavors of green tea and espresso are so good together! So when I came home, I wanted to create a drink that featured both matcha and coffee and came up my iced matcha Dalgona coffee.

Choosing Matcha Tea

Matcha tea powder is what I use for this recipe. The powder is made from ground up tea leaves and is this vibrant, beautiful green color. Matcha powder can be expensive because it is labor and time extensive to make. You can usually find both culinary and ceremonial grade matcha, but the goal here is to find a premium culinary grade matcha that will offer better quality but won’t be as expensive as ceremonial grade. Also, a little goes a long way. A 1.5 oz container of matcha will steep 30 cups of tea. I use The Republic of Teas Organic Matcha powder.

What is Dalgona Coffee?

Dalgona coffee was THE drink at the beginning of 2020 and was all over social media. Dalgona coffee origins can be traced back to South Korea (Hi BTS) and is a delicious whipped and fluffy coffee drink made with instant coffee, sugar and hot water. Whipping the mixture with a hand mixer or a milk frother gives it the texture similarly of whipped cream. Let me tell you, it is yummy. I’m not usually a fan of sugar in my coffee drinks, but with the earthy matcha, the sweetened Dalgona balances it so well.

How to make Dalgona Coffee

This recipe makes a single 16oz drink. You can totally double or triple it if you would like. In a cup, dissolve the tea in some warm water. Add the ice, then pour in your milk of choice. Mix together the instant coffee, sugar and hot water in a bowl and use a hand mixer or a milk frother to whip it up. The mixture will triple in size, thicken and turn a light brown color. It should resemble the picture above. Spoon the coffee onto the milk and serve. I usually mix mine up a bit before drinking it so that the coffee infuses into the milk below. So, so yum.

If you make this iced matcha Dalgona coffee, let me know! Drop a comment or tag me on Instagram. I love seeing your creations.

Enjoy!

Ash xx

For more desserts made with tea or coffee, check out these posts:

London Fog No Churn Ice Cream with Honey Shortbread

Earl Grey Cake with Honey Buttercream and Blackberry Caramel

Coffee Brownie No Churn Ice Cream

Espresso Toffee Chocolate Chunk Cookies

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Iced Matcha Dalgona Coffee

Iced sweetened, whipped coffee with milk and earthy green tea

Prep Time10 mins

Course: Drinks

Servings: serving

Ingredients

2 teaspoons matcha tea powder
1/4 cup (59g) warm water
1/2 cup (123g) milk
1 cup ice
2 tablespoons instant coffee or espresso
2 tablespoons granulated sugar
2 tablespoons hot water

Instructions

In a cup, combine the matcha powder and warm water. Stir to dissolve the tea in the water. I like to use a milk frother to blend the tea and water.
Pour in the ice over the tea.
Slowly pour in the milk.
In a medium bowl, combine the instant coffee, sugar, and hot water.
With a hand mixer, beat until the mixture has thickened, increased in volume and has turned a light brown color. I will be scoopable.
Scoop the dalgona mixture into the cup on top of the milk. Serve.
Optional: Sprinkle on a dusting of cocoa powder.

No churn ice creams are super easy to make and super convenient as they don’t require an ice cream machine. Homemade ice cream is takes very little effort and are far more yummy than most store bought varieties. My London Fog no-churn ice cream is infused with lavender Earl Grey tea and vanilla beans with chunks of scratch made honey shortbread pieces. Have your tea and biscuits all in one with this rich, creamy and silky ice cream.

What is a London Fog?

A London Fog is one of my favorite coffee shop drinks. Often called an Earl Grey Latte, this drink is made with Earl Grey tea, steamed milk and vanilla syrup. Make it a London Smog, or Dirty London Fog by adding a shot of espresso. – my favorite way to enjoy the drink. Earl Grey tea is a black tea that is primarily blended with the flavor of bergamot, but you can find different varieties, such as the tea I used for this recipe, which has the addition of lavender to it. You can use any variety of Earl Grey or Lady Grey (Earl Grey with the addition of blue cornflowers) tea for this recipe.

Honey Shortbread

Simple, buttery, sweet and addictive, honey shortbread, this honey shortbread recipe is so, so good on its own, you might want to double the recipe just to snack on it. The shortbread has all the typical ingredients – flour, sugar, butter and a pinch of salt. It is baked until golden brown, and while still warm, honey is brushed over the top and sprinkled with flaky salt. The honey melts into the shortbread and the salt gives it that sweet and salty flavor that makes these shortbread so, so good.

How to make London Fog no churn ice cream

Only a few ingredients are needed to make this ice cream – heavy cream, sweetened condensed milk, Earl Grey tea and vanilla bean paste. Steeping the tea in the cream will infuse the cream with the flavor of Earl Grey. I used 5 tea bags to get a powerful Earl Grey flavor. The tea bags and cream are heated until just simmering. Off the heat, allow the tea to steep in the cream for 5-10 minutes . When removing the tea bags from the cream, be sure to squeeze out as much liquid as possible to get the most flavor. The cream needs to be chilled completely before being whipped for the ice cream base.

Once the cream is chilled, whip the cream until stiff peaks form. While the cream is whipping, in a large bowl, whisk together the sweetened condensed milk and vanilla bean paste. Fold in the whipped cream in two batches, being careful to not deflate the whipped cream.

I used a loaf pan to layer my ice cream, but you can use any container that works best for you. Pour 1/3 of the ice cream into the pan, sprinkle a layer of the shortbread pieces on top. I use a knife to swirl the cookies into the ice cream. Repeat with a second layer of ice cream and a second layer of shortbread. Repeat with the third and last layer of ice cream and shortbread. Cover the ice cream in plastic wrap and freeze until frozen solid (4-5 hours, or overnight).

If you make this London Fog no churn ice cream with honey shortbread, let me know! Drop a comment or tag me on Instagram. I love seeing your creations.

Enjoy!

Ash xx

For more ice cream recipes, check out these posts:

Coffee Brownie No-Churn Ice Cream

Key Lime Pie Popsicles

Roasted Peach Crisp Ice Cream

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London Fog No Churn Ice Cream with Honey Shortbread

Rich and creamy Earl Grey and vanilla no churn ice cream sprinkled with sweet and salty honey shortbread cookies

Prep Time15 mins

Cook Time30 mins

Course: Dessert

Ingredients

No Churn London Fog Ice Cream Base

2 cups (480g) heavy whipping cream
5-6 tea bags Earl Grey tea (or 1 1/2 – 2 tablespoons loose leaf)
1 (14oz/396g) can sweetened condensed milk
2 teaspoons pure vanilla paste

Honey Shortbread

3/4 cup + 1 tablespoon all purpose flour
3 tablespoons granulated sugar
6 tablespoons unsalted butter, cold, cubed
1/4 teaspoon fine sea salt
1 tablespoon honey
flakey sea salt, for sprinkling

Instructions

Steep and infuse the cream.

Place the heavy cream in a medium saucepan over low heat. Place in 5-6 tea bags. Push down the bags to ensure they are fully submerged.
Heat the cream until simmering. Don't boil.
Remove the saucepan from the heat and let the tea steep for 5-10 minutes.
Remove the tea bags from the cream one at a time, pushing all of the liquid out of the bags as much as possible.
Stir the mixture and strain over a medium size bowl, to catch any large tea leaves.
Chill the mixture for 3-5 hours or overnight. The cream mixture needs to be very cold.

Make the honey shortbread.

Preheat the oven to 350F. Line a 6" cake pan with parchment paper, or spray the pan with baking spray.
While the cream is chilling, make the shortbread. In the bowl of a food processor, place the flour, sugar and salt.
Pulse a couple times to combine. Add in the cold, cubed butter and pulse until the mixture resembles coarse sand and starts to clump up just a bit.
Lightly and evenly press the shortbread mixture into the prepared pan with an offset spatula.
Place the shortbread in the fridge to chill for 30 minutes.
Bake the shortbread for 30-40 minutes until golden brown.
Drizzle the honey over the shortbread while it is still warm. Use a pastry brush to spread it evenly over the top.
Sprinkle with flaky sea salt. Let cool completely.

Make the ice cream.

Place the chilled whipping cream into the bowl of a stand mixer fitted with a whisk attachment.
Whip the cream on medium speed until stiff peaks form.
In a large bowl, combine the sweetened condensed milk and vanilla. Whisk to combine.
Scoop half the whipped cream into the milk mixture. Carefully fold the whipped cream into the milk mixture, taking care not to deflate the cream.
Fold in the remaining whipped cream to the milk mixture, folding until thoroughly mixed.
Chop up the shortbread into bite sized pieces.
Layer the ice cream in a 9×5 loaf pan or pan of your choice, in three layers, alternatively with the shortbread, and swirl to mix just a bit.
Cover loosely with plastic wrap and freeze until solid, or overnight before serving.