In the hot summer, I had a loss of appetite, so I chose a meal substitute with orchid fragrant seeds. I ate it without taste and wanted to use the ingredients at hand to make a refreshing and delicious milk tea.
Lanxiangzi, scientific name Mingliezi, is an annual, aromatic subshrub, herbaceous plant of the labial family, Basil. Native to India, it is also known as basil, orchid seed, kiwi seed, and pearl fruit. Local indigenous people call it "Dhaka". It has been cultivated and eaten since the ancient Azdika civilization before 3500 AD. It is a food that brings health, strength and endurance. [Introduction taken from Baidu Encyclopedia]
Yellow peach chocolate milk tea
By FernMitchell
Recipe Recommendations
- Lanxiangzi appropriate amount
- yellow peach of 2
- cocoa powder appropriate amount
- milk a cup
- sweet and sour
- other
- ten minutes
- simple
Steps for Yellow peach chocolate milk tea
1
Appropriate amount of orchid seeds (about 1 flat spoon), soak in warm water. Take a fine sieve and filter off impurities (omit if none are present) and place them in a clean container.2
Soak black tea bags in boiling water, cool until warm, mix with milk (1:1, can be adjusted according to personal taste), then add cocoa powder (2 scoops), and stir evenly until the cocoa powder is completely melted. (If you think it is troublesome, you can replace this step with instant chocolate milk tea).3
Take the yellow peaches (2), during the process of cooling the milk tea, peel the skin, take the pulp, cut into slices, and place it in a container containing the orchid seeds.4
After cooling, the milk tea is poured into the orchid seeds and served. If you like a cold drink, add ice cubes or refrigerate for 30 minutes.Yellow peach chocolate milk tea Make Tips
Be careful not to put doran seeds. After absorbing water and swelling, it will be 30 times the original volume. Do not mix powdered substances (here refers to cocoa powder) directly with orchid seeds, otherwise it will be sticky and cannot be fully dissolved.