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.

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.

 

The Perfect Two-Ingredient Dessert

Friday, January 8th, 2016 by

Affogato

It’s called an affogato and it’s perfect in its simplicity. All you need is a scoop or two of vanilla gelato and a single shot of freshly brewed espresso. While it’s pretty simple to make (pour the hot espresso over gelato), there are a few tricks to making an affogato great:

  1. Don’t skimp on the ingredients. The gelato (or ice cream if you prefer) should be good quality and the espresso fresh. Experiment with different flavors if you like. Caramel is delicious and a flavor with a little texture like chocolate chip would work well too.
  2. Make sure your gelato is very cold and scoop generously. Otherwise you will have a delicious bowl of cool soup. Chilling the bowl also helps.
  3. Make the espresso immediately before serving. Part of the fun of this dessert is the contrast between textures and temperatures. The espresso should be hot and served in something easy to pour.
  4. Optional: serve with a straw, unless you’re dining alone, in which case just put the bowl up to your face and drink all that melted deliciousness at the bottom. Waste nothing.

 

Peppermint Bark Recipe

Friday, December 11th, 2015 by

Love our new Peppermint Bark coffee? The candy is fun to make, especially the part when you take out your holiday stress on a bag of mints. Working with melted chocolate can be a little tricky, which is why we like this recipe adapted from Jessica In The Kitchen. The addition of coconut oil helps the chocolate behave nicely. Seizing can be an issue when adding peppermint extract to melted white chocolate, but follow this recipe and you won’t have to find out what that means. Give it as gifts, serve it to guests, eat it all by yourself with a cup of coffee. ‘Tis the season.

Ingredients

8 ounces semi-sweet chocolate chips
8 ounces white chocolate chips
1 teaspoon coconut oil
3/4 teaspoon peppermint extract
1/2 cup Starlight Mints, crushed

Directions

  • Line an 8-inch baking dish with foil.
  • Microwave the semi-sweet chocolate chips and ¼ teaspoon coconut oil together in a bowl for 1 minute. Remove and stir. The chips should melt with stirring but if not, microwave in 15 second increments until melted. Stir in 1/2 teaspoon peppermint extract into the chocolate and stir again.
  • Pour the chocolate mixture into the bottom of the baking dish and spread to cover. Place in the freezer for 15 minutes to set temporarily.
  • After 15 minutes have passed, Melt the white chocolate and the  remaining coconut oil for 1 minute in the microwave. Remove and stir. Microwave for another 15 seconds if not melted, then stir again. Stir in the remaining peppermint extract. Remove the baking dish from the freezer and pour the white chocolate mixture over the solidified semi-sweet chocolate in the baking dish.
  • Sprinkle with the crushed mints and place in the fridge.
  • Break apart into pieces once the bark has set and store in the fridge.
    Store in the refrigerator.

Peppermint Bark Coupon

 

 

Got a problem? Here’s a Prescription

Thursday, November 12th, 2015 by

The weather is colder, the days are shorter, and we’ve all got aches, pains, and seasonal change related malaise (that’s SCRM for short). Here’s a suggestion: whatever your ailment may be, make yourself a cup of tea with turmeric honey. We recommend Honeybear Chai. It’s a green tea and that’s supposed to be good for you too.

Turmeric Honey

Turmeric is an antioxidant rich plant in the ginger family associated with the alternative treatment of a wide range of ailments ranging from arthritis to depression. While clinical research regarding it’s effectiveness as a treatment for any illness is limited, and we make no such claims, we can say based on a non-clinical trial (with a sample size of one) that the extreme color of turmeric honey is proven to elevate mood. But don’t take my word for it, conduct your own study and let me know if you concur.

Instructions

This isn’t so much a recipe as a ratio. Make yourself some turmeric honey by adding ½ teaspoon turmeric to 2 tablespoons of honey. Turmeric doesn’t have much of a flavor on it’s own, except for a slight bitterness which the honey counteracts. Mostly, it’s pure color. Some people add apple cider vinegar or lime juice, some add black pepper. I like to mix it up in the bottom of my cup and add a tea full of warming spices like chai. Delicious.