Watermelon Mimosa Green Tea Popsicles

Wednesday, June 22nd, 2016 by

It might sound like there’s too much going on in this recipe, but there are only three ingredients in these simple popsicles. We came up with this idea to celebrate the return of summer and our Watermelon Mimosa Green Tea Blend, a flavored blend of Sencha and Jasmine green teas, blackberry leaves, and spearmint. Fresh watermelon juice adds color and sweetness without overpowering the green tea flavor.

Watermelon Mimosa Pops

Ingredients (makes 10 large popsicles)

1 small seedless watermelon (or about 2 1/2 cups of watermelon, cubed)

1/2 cup sugar

2 cups brewed Watermelon Mimosa Green Tea Blend

Instructions

Brew the tea using the standard steeping instructions (1 teaspoon per cup, brewed 2-3 minutes). Stir in the sugar while the tea is hot and let the mixture cool to room temperature. Blend the watermelon in a blender and pour through a mesh strainer. Add the strained watermelon juice to the tea and pour into popsicle molds. Set in the freezer for 1 1/2 hours, then insert the popsicle sticks. This will prevent the sticks from floating or moving in the mold. Freeze overnight or longer.

Green Tea Mojito Bars

Friday, April 22nd, 2016 by

Green Tea Mojito Bars

One of our favorite teas this time of year is our Moroccan Mint blend of herbal peppermint and high quality Pinhead Gunpowder green tea. Delicious hot or iced, it’s perfect for spring’s crazy temperature changes. We’ve been wanting to try this tea in a cocktail, and a mojito seemed the perfect choice. Just add rum, lime juice, and simple syrup. The only thing better would be all those ingredients plus shortbread. Our shipping manager Lori found a recipe for Cuban mojito shortbread bars, and substituted fresh mint with our Moroccan Mint. The results were sweet, tart, decadent, delicious.

Ingredients

3 teaspoons Moroccan Mint looseleaf tea, roughly ground
1 cup cold butter, chopped
½ cup sugar
1 cup flour
1 cup almond meal
pinch kosher salt
3 large egg yolks
1-14 oz. can fat free sweetened condensed milk
¾ cup lime juice
2 tsp rum extract (or rum)
powdered sugar for dusting

Instructions

For the shortbread

Preheat oven to 350° F. Blend together the butter, sugar, salt, flours, and half the dry tea. Press the shortbread dough evenly into the bottom of a 9×13 inch baking pan lined with parchment paper, allowing the paper to hang over for easy lifting later for cutting. Bake for 25 minutes until golden brown. Allow the shortbread crust to cool for about 10 minutes.

For the custard

In the food processor, add the egg yolks, condensed milk, rum extract, lime juice, rum extract and the remaining tea leaves. Pulse until combined and pour over the baked shortbread base. Bake for another 20 minutes or until the custard appears to be set. Cool completely and cut into squares. Top with powdered sugar just before serving.

Earl Grey Truffles with Orange & Lavender

Wednesday, February 10th, 2016 by

truffles

Homemade valentines might bring doilies and glue sticks to mind, but this classy upgrade is almost as easy as the elementary school version. Chocolate truffles are essentially ganache nuggets dusted with cocoa powder. Ganache is incredibly easy to make and dangerous to have in the fridge. This recipe makes a dozen (good sized) truffles, but you might want to double it in case you find yourself “testing” that ganache more than a few times as it cools. We used just enough of our Earl Grey Zephyr loose leaf tea, featuring real oil of bergamot, orange peel, and lavender, to subtly flavor the chocolate. Use more tea to further emphasize the flavor, or try it with our Lady Earl White or Royal Earl Grey Chai.

Ingredients

  • 2/3 cup heavy cream
  • 2 tablespoons unsalted butter, room temperature
  • 2 teaspoons Earl Grey Zephyr loose leaf tea
  • 6 oz. fine-quality dark chocolate (we used 70% cacao)
  • 1 cup unsweetened cocoa powder

Directions

Bring cream and butter to a boil in a saucepan and remove from heat. Stir in tea leaves and let steep 5 minutes. While the tea is steeping, finely grind chocolate in a food processor and transfer to a bowl. Pour the cream mixture through a fine-mesh sieve onto the chocolate, discarding the tea leaves. Whisk until smooth. Cover and chill in the refrigerator at least 2 hours.

To shape the truffles, spoon even scoops of ganache onto a baking sheet. A melon baller or ice cream scoop can help create rounded, even scoops. Make sure your hands are cold (running them under cold water or holding a piece of ice first helps). Dry and roll each piece of ganache into a ball. Keep the rolling to a minimum to prevent the chocolate from softening. They don’t have to be perfectly round; after all, they’re homemade! Drop several balls at a time into bowl of cocoa powder and turn to coat. Transfer to an airtight container, separating layers with wax paper. Store for up to two weeks in the fridge, dusting lightly with more cocoa before serving if needed.

 

Creme Brulee Recipe

Friday, November 6th, 2015 by

Creme Brulee Splash

Creme brulee is very much a special occasion dessert. It’s pretty to look at, otherworldly to eat, and it’s really not all that difficult to make. If you’re intimidated by the kitchen torch thing, just buy one because they’re a lot of fun, and then read this great post on how to caramelize sugar responsibly. Homemade custard impresses the heck out of people and so do fire skills.

Sweet, vanilla-y and slightly smoky, our Creme Brulee has long been one of our most popular coffee flavors, and the dessert itself pairs well with coffee. Our shipping manager Lori recently whipped up a batch so good, we had to share her recipe:

Ingredients (for about six ramekins, 7 to 8 ounces each)

1 quart heavy cream
1 vanilla bean, scraped (substitute 1 tablespoon vanilla extract)
3/4 cups sugar
6 tablespoons superfine sugar
6 extra large egg yolks
2 quarts hot water

Directions

Preheat the oven to 325 degrees F.

Place the heavy cream, vanilla (the bean and the pulp or the extract if using) into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean.

Whisk together the sugar and the egg yolks until well blended. Add the cream to the mixture slowly, stirring continually. Pour into ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is just set, approximately 40 to 45 minutes. Refrigerate the ramekins after cooling for at least 2 hours (and up to 3 days).

Before serving, allow the creme brulee to sit unrefrigerated for at least 30 minutes prior to browning. Sprinkle a tablespoon or so of superfine sugar evenly on each ramekin. Using a torch, melt the sugar and form a hard, caramelized top. Feel free to burn it a little if you like that, but work quickly to avoid overheating the custard. Let sit 5 minutes, then crack it and enjoy!

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