關於 iced latte做法 ，我們在網路上蒐集到這些相關的討論、資訊與評價

💖雅蘭地下新cafe 優質咖啡+輕食 💖
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因為上返運動堂的關係，最近去多左旺角☺️
這天經過雅蘭發現了新Coffee shop，係Cupping Room新作，叫CR squared。

位於電梯旁的全開放式空間，簡潔設計配搭一面色彩繽紛的牆非常搶眼。除了咖啡，呢度仲有提供少量輕食，有咖哩定食套餐（$68）和飛碟三明治套餐（$48），兩者均包括一杯$42飲品，如果本身會買杯啡咁計，真係好抵食！

兩杯飲品都是水準之作👍🏻👍🏻果然coffee shop的強項就係飲品💖
Matcha Latte ($45)
Dirty (Iced)($42)

我選了五花腩肉咖喱飯，以沒有廚房、即時加熱的飯盒來說，賣相相當驚喜！顏色配搭吸引，還使用秋天小町米，只是因為翻熱關係，很多米粒乾硬了點，但我欣賞佢咖喱汁另上嘅做法，整體作為一個速食之選是可以的。

最近名氣很盛的中環LA Vina，burnt cheesecake 非常有名，同為cupping room旗下，這裡也有LA Vina 的產品可供購買！！我這件蛋糕雖然看起來很像朱古力蛋糕，但其實係好深的墨綠色，係綠茶紅豆蛋糕（$42）！抹茶味很濃，面頭的綠茶忌廉超濃勁滑！很好吃，美中不足是放耐左有點乾身，否則真是perfect!

另外牛角包軟雪糕（$42）真係非常適合打卡！
屎屎狀雪糕+有朱古力圍邊的牛角包，好靚啊！

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✅#nee_eat_mongkok
CR²
雅蘭中心地下4-5號舖
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㊙️
唔食飯會無力做運動😆😆😆
但係運動前食雪糕會唔會過份左😂😅
教練話控制食野始終都係減磅首要任務🙈
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.
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#CR² #CR2 #雅蘭中心 #旺角美食 #hkcafe

@ Grand Plaza 雅蘭中心

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📍食在尖沙咀 - 純素輕食咖啡店
💎性價比(CP值): 🌕🌕🌕🌗🌑
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齋啡係一間以素食為主題既咖啡店，以日系木質、和暖色系環境，打造一個開揚舒適的咖啡店。店內只能容納三至四枱客人，但卻有不少客人慕名而來。
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1⃣泰式新豬肉 · 金不換葉 · 墨西哥卷💰58（👅: 7.3/10）
以新豬肉、泰式辣醬和金不換葉做主調，並配有蕃茄、 羽衣甘藍、青瓜和生菜。揀左墨西哥卷，一大卷好似食緊兩卷咁🤣，份量充足。有少許辣度，口感清脆爽口。
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2⃣ 柚子蟹肉 · 牛油果 · 比高包💰68（👅: 7.6/10）
主要有素蟹肉、牛油果、柚子、蕃茄、 羽衣甘藍、青瓜和生菜。份量同樣十足，蔬菜清新爽口、牛油果肉質細膩鮮美、素蟹肉都有一絲絲口感，配埋Bagel食又有少少q彈口感，整體豐富！
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3⃣ 純素無花果蛋糕 💰52（👅: 7.3/10）
每日精選純素蛋糕，而當日就有無花果蛋糕。純素製作，沒有加入雞蛋和鮮奶，蛋糕口感比較扎實，似中式鬆糕口感，味道幼滑清香。
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4⃣ 紅豆抹茶窩夫💰68（👅: 7.5/10）
一層塔造型的抹茶窩夫，以無雞蛋牛奶的做法製成。仲有綠茶蒟蒻，紅豆同薄荷葉。口感方面，雖說不上香脆內軟（亦有可能係我掛住影相，所以凍左淋左🙈），但係抹茶味清香，配蒟蒻食好有口感。
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5⃣ Iced Caramel Charcoal Latte 💰48（👅: 6.9/10）
竹炭本身味道清淡，但勝在有漸層效果，打卡一流🤣。
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6⃣ Iced Espresso Tonic 💰48（👅: 7.3/10）
近期愛上左expresso tonic，微酸咖啡濃香上帶出清爽氣泡口感。可以要求expresso 同tonic 分開上，自己倒仲IG able😚。
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🔆溫馨提示：當日平星期一兩三點去都有唔少客人排隊，如果想有闊落同充足時間影下相打下卡，可以要預早點時間喔！
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👅味道: 7.4/10
🍽賣相: 7.3/10
🏰環境: 7/10
🙇🏻‍♂服務: 7.2/10
💎CP值: 7/10
⚖人均: $100
🔺服務費: ❌
↩回頭值: 80%
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📍齋啡 Vego Coffee
尖沙咀柯士甸道154-156號花園大廈地下7B號舖
🚇港鐵佐敦站 D 出口, 步行約6分鐘
🕓星期一至四11:00 - 18:00
星期五至日
11:00 - 19:00
📞28332838/68083768
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🔎✨ #hkfs尖沙咀 #hkfscafe @ 齋啡VegoCoffee

【尖沙咀】喺九龍區有3間分店嘅Black Sugar Coffee，都想去一段時間。一訪尖沙咀店後 估唔到隔幾日就再去大角咀店 (為消磨時間) 咖啡店以柴犬嘅名字為名，牆上都掛咗唔少狗狗嘅照片。 相對更喜歡尖沙咀店，感覺上位置比較多啲，起碼唔洗趕住走😙

食物表現中規中矩，記憶點唔深刻，不過有三訪嘅機會 (總有啲咖啡店喺心目中係咁嘅定位)

👉Carbonara Pasta $108
👉Egg Benedict/salmon $108
👉Basque Style Cheesecake $45
👉Raspberry Cake $45
👉Flat White $38
👉Cappuccino $38
👉Iced Mocha $44
👉Iced Matcha Latte $50
第一次光顧只係食咗卡邦尼同蛋糕，回訪時就試咗班尼迪。意粉量適中，傳統做法，日本蛋蛋汁濃厚，煙肉粒狀，唔夠脆啫😝當日食𠴱份班尼迪都好流心，煙三文魚味道淡啲，不過欣賞佢地塊酸種麵包大塊而且厚身，基本上唔會浸濕，仲幾脆口添。

見到有燒芝士蛋糕，都係忍唔住手點一件，蛋糕口感綿密輕盈，不過質感唔係我最鐘意嘅巴斯克 (我鐘意軟心)~莓莓蛋糕都幾大件，蛋糕香軟，莓多濕潤，係酸酸地嘅開胃野☺️抹茶拿鐵難得凍飲都全無粉感，微微甘味但我覺得甜咗啲。咖啡正常發揮，nutty啱飲，mocha都ok喎，同時飲到啡同朱嘅風味。
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Black Sugar Coffee & Lifestyle
地址：尖沙咀麼地道68號帝國中心地下G34號舖

Follow us:
Instagram: http://bit.ly/2g3ZtuS
Facebook: http://bit.ly/2gu1fIG
Blog: http://bit.ly/ywycarol
Contact us: mrmrsfoodhk@gmail.com

哈囉！大家好，我是 Cassandre, 今天的『食不相瞞』，我們要跟大家分享一款很經典又好喝的茶飲：印度香料熱奶茶與冰涼消暑的印度香料冰磚拿鐵(Masala Chai and chai ice cube latte)。

世界上的奶茶百百種，但印度香料熱奶茶是唯一喝過就回不去的心頭好，特別是在冬天，不管是早上或下午，用現磨香料與喜歡的紅茶跟牛奶一起熬煮，不用十分鐘，一杯滿室飄香又好喝到掉淚的香料熱奶茶就完成了，原本個性分明的香料們，在熱鍋裡水乳交融後都變得溫和與協調，趁熱倒在玻璃杯或馬克杯裡慢慢飲用，暖了手腳也暖胃。

為了在炎熱的夏天也能喝到喜歡的印度香料奶茶，我們師法 Kori Kohi 咖啡冰磚的 idea，先製作濃縮的香料茶冰磚，上桌時再準備一杯溫牛奶，溫牛奶緩慢地倒在茶冰磚上使其慢慢被溶解，茶色由淡奶色轉變成略深的奶茶色，印度香料冰磚奶茶的味道也出乎意料的令人驚豔，是一款好喝冰奶茶👍 ！(感動)

奶茶控的朋友們，請一定要試試這充滿異國風味的印度香料奶茶，由其冬天來一杯身子不一會兒都暖了，它的做法很簡單，香料的組合也很有彈性，可以依據個人喜好來添加，重點是千萬別錯過這集的影片哦！

這支影片還有無人聲的 #ASMR 版本：
https://youtu.be/9oVj_hgw76k
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印度香料熱奶茶與香料茶冰磚凍飲 怎麼作呢？
下面是印度香料熱奶茶與香料茶冰磚拿鐵的做法與食譜：

☞ 使用杯子容量為150ml, 熱奶茶可做3~4杯，冰磚奶茶可做5杯

✎ 材料 / Ingredients
☞ 印度香料熱奶茶
肉桂 1g, 約1/3根
丁香 3個
黑胡椒 6顆
綠豆蔻 3個
老薑  5g, 一小塊
錫蘭紅茶 6g
細砂糖 30g
水 200ml
牛奶 250ml

☞ 印度香料冰磚奶茶
肉桂 3g, 1根
丁香 12個
黑胡椒 24顆
綠豆蔻 12個
老薑 20g, 一小塊
錫蘭紅茶 24g
細砂糖 120g
水 480ml
** 另準備40度C左右的溫牛奶 100ml 與冰磚一起享用 (每杯冰磚拿鐵配100ml溫牛奶)

✎ 做法
☞ 印度香料熱奶茶
1. 將乾香料：肉桂、丁香、黑胡椒、綠荳蔻放到小鍋裡，開小火加熱到聞到香味就可取出
2. 把加熱過的香料放入搗臼裡，壓搗成碎屑狀，再加入去皮的老薑一起搗
3. 準備一個小湯鍋，把搗好的香料放入，加入 200ml 的水，以中火煮到滾後再煮一分鐘，讓香味完全釋出
4. 倒入 250ml 的牛奶繼續加熱，沸騰後並加入茶葉，再次沸騰後轉小火再煮一分鐘就可以加入砂糖，最後煮一分鐘讓糖全數溶解，就可以關火起鍋了
5. 接著準備一個細網目的篩網濾掉香料與茶葉，濾出的就是香料奶茶了

☞ 印度香料冰磚奶茶
1. 將製作茶冰磚的乾香料，包含肉桂、丁香、黑胡椒、綠荳蔻放到小鍋裡，開小火加熱到聞到香味就可取出
2. 把加熱過的香料放入搗臼裡，壓搗成碎屑狀，再加入去皮的老薑一起搗
3. 準備一個小湯鍋，把搗好的香料放入，加入 480ml 的水，以中火煮到滾後加入24g的茶葉，煮滾後再多煮一分鐘，或聞到香味後加糖，然後再煮一分鐘或待糖完全溶解後就可以關火
4. 準備一個細網目的篩網濾掉香料與茶葉，濾出的茶湯完全放涼
5. 把放涼的香料茶湯倒入製冰盒裡，冰 6~8 小時或隔夜
6. 製作冰磚奶茶：先加熱好 100ml 的溫牛奶，溫度約為40度C即可，放入 3-4 塊香料茶冰磚在 150ml 的杯子裡，先注入一半的溫牛奶，待茶磚微微融化就可以享用。由於茶冰磚會慢慢融化，味道會變濃，這時再分次倒入剩下的溫牛奶來調整濃淡即可

更詳盡的作法與 Tips，可以參考我們的食譜網站喔：

更多的食譜：
https://tahini.funique.info
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#奶茶大聯盟
#印度香料奶茶
#簡易食譜

本片是以 Panasonic Lumix GX85/GX80 4K 影片拍攝。
鏡頭：
Panasonic LEICA DG SUMMILUX 15mm F1.7,
Panasonic LUMIX G 25mm F1.7 ASPH.

More Info:
https://www.sweet-dumpling.com

FB Page：
https://www.facebook.com/sweet.dumpling.studio/

Hello friends! Today we're going to show you how to make Indian Masala Chai and Chai Ice Cubes Latte.(classic hot milk tea and fancy frozen cold tea drink)

There are hundreds of kinds of milk tea in the world, but the Indian Masala Chai is the top one in my mind. Especially in winter, whether it’s morning or afternoon, use freshly ground spices and favorite black tea with milk, you can have a tasty spiced milk tea in less than 10 minutes.

Masala Chai has so many names, like spiced tea, spiced milk tea, chai tea, chai latte, spiced milk tea. In Hindi, “Masala” means mixed spices, “Chai” means tea, so if you say Chai Tea, that means “tea tea” 😊

Masala chai is quite popular in India, it’s kind of an all-season beverage. And every family or street chai vendor has their own spices recipe. The common spices are cloves, ginger, cardamom and peppercorns. But please feel free to combine the spice you love or have, and create your own taste.

In this video, we’re going to show you how to make perfect Masala Chai. And for the hot summer, our Kori Kohi style of Chai Ice Cubes Latte is amazing, too. Trust me, it’s a must try recipe. Hope you like it. Enjoy. :)

This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/d_DL-9z19No
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How to make Masala Chai & Chai Ice Cube Latte
Masala Chai & Chai Ice Cube Latte Recipe

☞ Yield: 150ml/cup, (HOT) 3~4 servings, (ICED) 5 servings

✎ Ingredients
☞ Masala Chai (Hot)
cinnamon stick 1.5g
cloves 3
black peppercorns 6
green cardamom pods 3
ginger 5g
ceylon black tea 6g
granulated sugar 30g
water 200ml
milk 250ml

☞ Chai ice cube latte
Cinnamon 4.5g, a whole stick
cloves 12
black peppercorns 24
green cardamom pods 12
ginger 20克
ceylon black tea  24 g
granulated sugar 120g
water 480ml
For serving: warm milk 100ml for one cup

✎ Instructions
☞ Masala Chai (Hot)
1. Place all spices in a dry frying pan and heat over a low heat, stirring constantly, until the aroma is released, remove the pan from the heat.
2. Put the spiced in the mortar, use the pestle to grind, bash or crush until all  are as coarse as you want.
3. Remove the skin of ginger, then put it in, grind until they are all reduced to the same consistency.
4. In a saucepan, combine spices and 200ml water over medium heat, when boiling, keep cooking for one more minute.
5. Pour 250ml milk into the pan, bring to a simmer or almost to a boil, reduce to low heat. Add black tea, when it's boiling again, cook for one more minute.
6. Add sugar, cook for one minute or until the sugar is all dissolved. Turn off the heat.
7.  Strain out the tea and spices, and pour the chai into the glasses or a mug, enjoy.

☞ Chai ice cube latte
1. Place all spices in a dry frying pan and heat over a low heat, stirring constantly, until the aroma is released, remove the pan from the heat.
2. Put the spices in the mortar, use the pestle to grind, bash or crush until all are as coarse as you want.
3. Remove the skin of ginger, then put it in, grind until they are all reduced to the same consistency.
4. In a saucepan, combine spices and 480ml water over medium heat, when boiling, keep cooking for one more minute.
5. Add black tea, when it's boiling again, cook for another 1 minute.
6. Add sugar, cook for one minute or until the sugar is all dissolved. Turn off the heat.
7. Strain out the tea and spices, let the chai cool, then pour into an ice-cube tray and freeze for at least 6-8 hours or overnight.
8. To make an iced chai latte, prepare a cup of warm milk, add 3-4 chai cubes in a glass, pour half cup of milk over the chai cubes, the warm milk will melt the cubes slowly, giving you the perfect rich taste of iced masala chai.

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#MasalaChai
#milkteaalliance
#easyRecipes

Hi, everyone. :) Today we'll show you how to make an Instagram trendy drink from South Korea: Dalgona Coffee(beaten coffee/400번 달고나 커피).

What’s the most popular coffee drink now? No doubt. The answer is “Dalgona Coffee”. Dalgona coffee is the latest big trend in South Korea. It’s taking social media by a storm. People all over the world are making dalgona coffee in Youtube, IG, Facebook and Twitter. Dalgona coffee has many name, coffee Macau, beaten coffee, frothy coffee, India Cappuccino, coffee stirred 400 times...

Actually, dalgona coffee is not a new drink, there are several ways to enjoy it in other countries. The key ingredient to make this drink is the instant coffee, it can also create a magic foamy topping. In this video, we’re like to share with you 3 ways to make it and enjoy it. It can be hot, iced, or just a yummy dessert. And the good news is you can make it without any special machines. Ready to make your instant Dalgona Coffee now?

This is an #ASMR ver, you can check out the other ver that with BGM and Voices in Chinese if you like:
https://youtu.be/qOWG5AKkxRo
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Dalgona Coffee Recipe  Recipe

✎ Ingredients
☞ Macao hand beaten coffee
instant coffee 1 tbsp
granulated sugar 1 tbsp
hot water 1 tbsp

☞ Korean dalgona coffee
instant coffee 2 tbsp
granulated sugar 2 tbsp
hot water 2 tbsp

☞ Crema de Café Mágica
instant coffee 1 tbsp
iced water 4 tbsp
powdered sugar 6 tbsp

✎ Instructions
☞ Macao hand beaten coffee
1. In a coffee cup or a mug, add 1 tbsp of instant coffee, sugar and hot water, or in 1:1:1 ratio.
2. Using a scoop, first to mix all ingredients until melted, then beat until it starts appearing froth.
3. Keep beating for a while until it becomes thick and creamy, then add hot water and milk, mix to combine and enjoy.

☞ Korean dalgona coffee
1. In a large bowl, add 2 tbsp of coffee,
sugar and hot water. Use a hand mixer, first to beat in low speed until all ingredients are dissolved, then switch to high speed and whip until soft peak and frothy.
2. Fill 2/3 glass of milk and ice.
3. Spoon the creamy coffee foam to the top, stir thoroughly into the milk before enjoy.

☞ Crema de café magica
1. Mixing 1 tbsp of coffee, 4 tbsp of iced water and 6 tbsp of powdered sugar.
2. Use a hand mixer to start whipping on medium speed, then switch to high speed to get the frothy mixture of the cream as stiff peak.
3. Spoon the coffee cream into to the piping bag, set aside.
4. Put the digestive biscuit in a plastic food bag and crush to crumbs by a rolling pin. Then add ¾ of the crumbs into a dessert cup, and pipe the coffee cream on top, volia!