Eosinophilic Esophagitis Friendly Matcha Vanilla Iced Tea
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Learn more →Ingredients
2 servings
For the matcha
- 1 tsp matcha powder (ceremonial or culinary grade)
- 2 tbsp hot water (175°f / 80°c), for dissolving matcha
For the vanilla tea base
- 1 ½ cups cold water
- 2 vanilla black tea bags (or plain black tea bags)
- 2 tbsp maple syrup, or to taste
- ½ tsp pure vanilla extract
For serving
- 2 cups ice cubes
Instructions
- 1
Bring 1 1/2 cups of water to a gentle simmer in a small saucepan, then remove from heat. Add the tea bags and steep for 4–5 minutes, until the tea is deep amber and fragrant. Remove the bags without squeezing, stir in the maple syrup and vanilla extract until the syrup dissolves, then let the tea cool to room temperature, about 10–15 minutes.
- 2
Heat 2 tbsp of water to approximately 175°F (80°C) — just below a simmer, with small bubbles forming at the bottom of the pan. Sift the matcha powder into a small bowl, pour the hot water over it, and whisk in a brisk zigzag motion until the matcha is fully dissolved and no dry clumps remain, about 30 seconds.
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