Rum & Lemon Ginger Green Tea

Thursday, August 10th, 2017 by

Last year, we celebrated National Rum Day with a spiced rum and coffee cocktail called the Dark Moon. We’re giving tea lovers something to toast with this year: a twist on the traditional dark and stormy cocktail made with our Lemon Ginger Green Tea. For ours, we chose Fever Tree ginger beer, which packs a giant wallop of ginger flavor and compliments the tea nicely without tasting watered-down.

Ingredients (per drink)

4 oz ginger beer
2 oz cold Lemon Ginger Green Tea
3 oz black strap rum
Splash of simple syrup or to taste

Instructions

Allow the tea to cool, or brew it right before serving by replacing half the brewing water with ice. Combine the tea and ginger beer over ice and sweeten with simple syrup to taste. To float the rum on top, pour slowly over the back of a spoon. Garnish with a slice of lemon and some candied ginger if you want to get fancy. Stir and enjoy!

The Coolest Coffee & Tea Recipes for Summer

Wednesday, June 21st, 2017 by

When the days are extra long, caffeination is so very important. In honor of today’s solstice, we thought we’d round-up our very favorite summer coffee and tea recipes.

For Coffee Lovers:

No-Churn Coffee Fudge Ice Cream

Vietnamese Coffee Popsicles

Dark Moon Cocktail

Cold Fashioned Cocktail

Affogato

For Tea Fans:

Iced Chai Bubble Tea

Watermelon Mimosa Green Tea Popsicles

Homemade Kombucha

Jasmine Honey Tea Granita

Tea Sangria

The Ultimate Coffee Lover’s Cheesecake

Wednesday, November 16th, 2016 by

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If you like to sink your teeth into a good baking project on a cold day, this one is worth the effort. As pretty as it is delicious, it’s also the perfect dessert for a holiday dinner or special occasion. Consider it the dessert version of an after dinner coffee drink, a drink with a cinnamon-coffee layer, a chocolate-coffee layer, cream cheese frosting, and a chocolate cookie crust!

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Ingredients

For the cheesecake:

1 1/2 lb cream cheese softened at room temperature

14-oz can sweetened condensed milk

4 large egg yolks

1 cup sour cream

1 tablespoon confectioners sugar

1 teaspoon vanilla

4 ounces dark chocolate, melted (we used the 70% cocoa variety)

4 tablespoons turkish or extra fine ground coffee, divided between layers

4 tablespoons coffee liqueur, divided between layers

2 tablespoons cinnamon

For the crust:

24 chocolate cookies-finely crushed

1/4 cup unsalted butter-melted

2 tablespoons turkish or extra fine ground coffee

For the topping:

1 lb cream cheese softened at room temperature

1 cup sour cream

1/2 cup confectioners sugar

Dark chocolate shavings

Directions

Preheat oven to 350 degrees F. Grease a 10-inch springform pan and set aside. Finely crush the cookies in a food processor. Add the coffee and then the melted butter and blend until it’s all moistened. Press crumb mixture onto the bottom of the prepared pan and bake for 8 minutes. Remove from the oven and set on a wire rack to cool. Reduce the oven temperature to 275 degrees and begin making the filling layers. Beat together the cream cheese and sweetened condensed milk. While beating, add the egg yolks one at a time and beat until very smooth. Add the sour cream, confectioners sugar, and vanilla. In a separate bowl, beat 4 egg whites with 1/2 t salt until stiff. Fold into the cheese mixture.

To create the layers, divide this mixture in half. For the bottom (chocolate) half, whisk in 2 tablespoons of the coffee, 2 tablespoons of the coffee liqueur, and the 4 ounces of dark chocolate. For the top (cinnamon) layer, whisk in the remaining 2 tablespoons of coffee, 2 tablespoons of coffee liqueur, and 2 tablespoons of cinnamon. Pour the chocolate batter into the 10-inch springform pan lined with the crust, followed by the cinnamon batter. Bake at 275 degrees for 1 hour. Turn off the heat and let sit (door closed) for 45 minutes or more. The cake should cool completely in the oven.

Meanwhile, beat together the first three topping ingredients and let sit at room temperature. When the cake is cool, remove from the oven, spread the cream cheese mixture over the top, and add the chocolate shavings. Run a knife around the inside of the pan and store in the refrigerator uncovered for the first few hours to prevent condensation. Remove from the pan when cold.

To serve, slice the cake while still cold using a thin, non-serrated knife and rinse the blade under hot water between slices. Another great slicing method: use a piece of dental floss, fishing line, or thin wire to cut through the cake. Drop one end at the bottom after each cut and pull it through!

Dark Moon Cocktail

Friday, August 12th, 2016 by

Dark Moon Square

In case you need an excuse to have a cocktail on a Tuesday, National Rum Day is August 16th. In honor of rum, we’re mixing up a batch of this coffee cocktail. This recipe makes a pitcher and can be made in advance. Just combine the liqueur and rum (we used Kahlua and Sailor Jerry) with cold brewed coffee and store in a covered container in the fridge. When you’re ready to serve, add the cola, pour over ice, and spoon a little heavy cream over the top of each glass.

Ingredients (serves 8)

  • 1 1/2 cups strong iced coffee.
  • 1/2 cup coffee liqueur
  • 1/2 cup spiced rum
  • 1 12-ounce bottle Coca-Cola
  • 1/2 cup heavy cream (divide among glasses)

Adapted from Bon Appetit

Iced Chai Bubble Tea

Tuesday, August 2nd, 2016 by

Bubble Tea

Bubble tea, also known as boba, is a Taiwanese drink with many variations. The oldest version is sweetened iced tea with milk, shaken until frothy, sometimes poured over tapioca pearls. We decided to try this basic recipe with our Spiced Chai Black Tea, which is delicious sweetened with milk. Unlike store bought bubble tea, you can add as much or little sugar as you like, and any type of milk or creamer you prefer (coconut milk would be great). Have fun with this recipe and make it your own!

Supplies (per serving)

1/4 cup dried tapioca pearls (boba) for bubble tea, such as these

3 teaspoons of looseleaf chai tea

1 cup milk (or to taste)

Simple syrup (substitute agave nectar or honey if you prefer)

extra wide straw

cocktail shaker

Instructions

Make a strong cup of tea and let it cool. We used three teaspoons of loose leaf chai, brewed for about three and a half minutes. Cook your boba according to the instructions on the package. You can find tapioca pearls in different sizes and colors (even rainbow), all of which have a pretty neutral flavor, but the cooking time varies. Once the pearls are cooked and drained, submerge them in simple syrup and store in the fridge. When you’re ready to put it all together, add a scoop of the boba with syrup to the bottom of a glass. Add the milk, tea, and a splash of simple syrup to a cocktail shaker with a few ice cubes and shake well. Strain into your glass, add a fat straw, and enjoy!