teaspoons & petals

apple pie chai smoothie

I'm still drifting in the clouds on a holiday high, and even though my heart (and stomach) are full I can't help but continue to crave the flavors of the season.

As the tea consultant for La Colombe, I collaborated with them to create a holiday recipe featuring their oh so tasty Chai Draft Latte. Satisfy your apple pie cravings with this subtly sweet, fresh and slightly spiced smoothie. The Chai Draft Latte gives it a caffeinated black tea kick and medley of aromatic spices like ginger, cinnamon and cloves. Mix in a sweet, tart Honeycrisp apple for fresh, juicy flavors. Pecans add texture and rich, nutty notes that take the place of a pie crust. Pure vanilla, greek yogurt and maple syrup are the extra (healthy) ice cream scoop on top.

Pop over to La Colombe's blog for the super, simple recipe.

Cashew Milk Tea Latte

It's chilled and rainy today and I can't help but crave a comforting, warm sip that's frothy and rich. The moment my slippers hit the kitchen floor I headed for my jar of cashews to save the day. Rather than simply blending cashew nuts with water to make a dairy free milk (and then heating it to infuse with tea), you can simply swap plain water with brewed tea for an instant tea latte. 

Yunnan Breakfast Black tea is often my go-to tea for this steeped latte because of its hearty, malty taste. While you can stop right there, I like to infuse spices (like cardamom), floral waters, a touch of maple syrup and even tahini (to add a rich texture and intensify the nutty flavor). 

Pop over to La Colombe's blog to find my full recipe.

turning over a new (tea) leaf: cooking with tea

If you happen to subscribe to The Philadelphia Inquirer, head to the Food section today for my feature on cooking with tea that includes three fall inspired recipes (while I always prefer print- you can also find the digital version right here).

And as a bonus, I have shared an alternate Pear Galette recipe that is infused with Ruby Oolong Tea. You will find a similar recipe for the Pear Galette incorporating Earl Grey tea in The Philadelphia Inquirer. Keep in mind that with each tea the steep time and quantity of leaves will vary....all discussed in the article. The Ruby Oolong tea plays hide and seek in the recipe, as it inconspicuously mingles in the crust with a quiet earthy nature. And then it shouts its whereabouts in the whipped cream, adding a noticeable roasted oolong depth to an often one-note creamy creation. And if you're waiting to head home to greet the paper, I hope that these brief introductions below excite your taste buds in anticipation. How do you cook with tea?

Note that both the Ruby Oolong and Hojicha Tea are available at La Colombe cafes and online.

Hojicha Green Tea Honey Miso Butter Chicken Thighs

Hojicha is a roasted Japanese green tea with flavors reminiscent of toasted barley, sesame and amber caramel. The nutty earthy notes of this tea enhance the roasted nature of this dish, while balancing creamy butter, savory miso paste and sweet honey. Make a double batch and save half to use on toast for an afternoon tea treat (with a steeped cup of hojicha, of course). Note that tea butters are a wonderful way to begin your steeped journey with a variety of teas-(think of all of the delicious possibilities beyond toast: melted over popcorn, as a base for roasted vegetables, etc.  Or opt for a sweet and spicy route with a masala chai butter with a bit more honey added in).

  

Lapsang Souchong Smoked Black Tea Turmeric Pickled Cauliflower

Lapsang Souchong is a Chinese black tea with a clean, slightly sweet (think menthol) smoky flavor reminiscent of a campfire, as the black tea leaves are often dried over smoking pine needles. When infused in the pickling liquid and spice mix, the cauliflower tastes as though it was slowly smoked for hours. This robust taste can stand up to the warming spices, assertive turmeric and vinegar. Whether served as a small bite as part of a cheese spread, or sliced and layered on a sandwich, this pickled cauliflower is bold in both flavor and color.

Earl Grey Pear Galette & Whipped Cream

Earl Grey Tea often consists of a black tea base blended with bergamot oil, a citrus fruit grown in Italy. The classic bold and zesty tea offers a bright finish to this dessert. Infused in three ways, you’ll find the tea in the crust, the glaze and the whipped cream. Need a shortcut? Keep the tea glaze and whipped cream (where the flavor shines the strongest), but opt for a store-bought crust. Wind up with extra whipped cream? Stir a teaspoon or two into a cup of Earl Grey tea for a sweet and creamy treat.

 

Ruby Oolong Pear Galette & Whipped Cream

Oolong, what? There are categories for tea (white tea, green tea, black tea…and then oolong tea). This semi-oxidized category of tea can range from green and floral to one that is dark and incredibly earthy. Falling somewhere in between, this Ruby Oolong from Thailand has depth with flavor notes of woodsy cedar and sweet yet tart notes of baked pear pastries. Hence, why it works so well here. Infused in three ways, you’ll find the tea in the crust, the glaze and the whipped cream. Need a shortcut? Keep the tea glaze and whipped cream (where the flavor shines the strongest), but opt for a store-bought crust.

Ingredients 

Crust

• 1½ cups all-purpose flour
• 1½ teaspoons sugar
• ¼ teaspoon salt
• 8 tablespoons (1 stick) plus 2 tablespoons cold unsalted butter, cut into ½ inch pieces
• 1/3^rd cup water
• 2 heaping teaspoons Ruby Oolong tea (to be steeped in water)
• 1½ teaspoons Ruby Oolong tea (for dry dough mix)

Filling

• 4 semi-firm pears (Bartlett recommended)
• 1 tablespoon unsalted butter cut into small pieces

Tea Glaze

• ½ cup sugar
• 5 oz. water
• 1 tablespoon Ruby Oolong Tea

Tea Whipped Cream

• 1 cup heavy cream
• 1 tablespoon Ruby Oolong Tea
• 1 tablespoon sugar
• ½ teaspoon pure vanilla extract

Make the Crust

Heat 1/3 cup water to 195 degrees and steep 2 teaspoons of the Ruby Oolong tea for 4 minutes. Strain the tea leaves and discard. Place steeped tea in freezer until ice cold. Add the remainder of Ruby Oolong tea (1½ teaspoons), flour, sugar, salt to a food processor and pulse to break up tea and combine ingredients. Add the cold butter and pulse for 5 seconds until texture is sandy and butter is shape of peas. Slowly drizzle in chilled tea 1 teaspoon at a time and pulse until the dough just holds together (approx. 10 seconds) Note that you may not need to use all the chilled tea. Gather dough and roll into a ball. Flatten into a disc. Wrap in plastic wrap and refrigerate for 30 minutes.

Make the Tea Whipped Cream

Add the cream to a small pot over medium heat and stir in sugar and vanilla. Heat to a simmer and stir in the tea. Reduce the heat to low and stir for 3 minutes. Remove the pot from the burner, cover, and let the tea steep for 30 minutes. Strain out tea leaves and chill in the refrigerator until completely cold. Place a large mixing bowl and metal whisk in freezer.

Make The Filling and Glaze

Place oven rack in middle of the oven. Preheat oven to 400 degrees. Peel and core the pears. Slice into ¼ inch thick pieces. While the dough chills, make the tea glaze. Heat 5oz water to 195 degrees. Pour over tea leaves and steep for 4 minutes. Strain into a small saucepan and discard the leaves. Stir in the sugar and bring to a boil over high heat. Reduce the heat to medium low and simmer for 9 minutes until the sugar is dissolved. Let completely cool so that the consistency is syrupy.

Finish the Galette

Place one piece of parchment paper (as least 13 inches long) on counter and dust with flour. Place dough disc in the center of the parchment paper and dust the dough with flower. Cover with another piece of parchment paper and roll into a 13-inch circle. Remove the top piece of parchment paper. Arrange sliced pears in overlapping rows on the dough within 1.5 inches of the edge. Evenly sprinkle the sugar over the pears and dot with butter. Fold the dough over the pears. Carefully lift parchment paper and place on a baking sheet. Bake for 45 minutes to 1 hour until pears are tender. Rotate the pan every 15 minutes for even cooking. Remove the galette from the oven and slide it onto a cooling rack. Let cool for 15 minutes. 

As the galette cools, finish the tea whipped cream. When the tea infused cream is completely chilled, add the cream to the chilled bowl and whip with a whisk or electric mixer until the cream has soft peaks. Do not overmix. Once the galette has cooled, brush the glaze over the tart and serve (note: you will not use all the glaze. Use remainder to sweeten iced tea). Dollop whipped cream on each piece of the galette and serve.

Optional: Dust with powdered sugar.

matcha paloma recipe

Fall may only be days away but I'm still singing sweet summer sounds while sipping this Iced Matcha Paloma with ruby red grapefruit juice, lemon juice, basil, American Tea Room sweet matcha and organic cane sugar. Try the recipe below or visit any American Tea Room cafes in California to try it at the bar (note mint will take the place of basil at cafe). It was a treat to work with them to develop this limited edition recipe. 

Why "Paloma" - consider this a riff on traditional Paloma recipe (grapefruit juice, sugar) swapping tequila for matcha and adding some herbs for a bright note.

 

Matcha Paloma 

Ingredients:

• 6 tablespoons (1/4 cup plus 2 tablespoons) fresh squeezed ruby red grapefruit juice
• 2 tablespoons cup fresh squeezed lemon juice
• 1.5 tablespoons raw organic brown cane sugar
• 1/2 cup plus  2 tablespoons cold water
• handful basil leaves, roughly chopped (plus basil for garnish)
• 1 tablespoons pre-sweetened ATR matcha

Add grapefruit juice, lemon juice, sugar, basil and water to a cocktail shaker or glass jar with lid. Sift in matcha powder. Seal cocktail shaker or jar. Shake for at least 60 seconds to blend matcha and infuse basil flavor. Add ice to large glass that will hold 10oz+ liquid. Strain drink into glass. Garnish with basil and grapefruit slice and serve immediately. 

Want to make this ahead of time and amp up the basil flavor? Mix grapefruit juice, lemon juice, sugar and basil in airtight container. When ready to serve, sift in matcha powder and shake. Pour over ice and serve.

Subscribe to receive my recipe for Golden Turmeric Chai Tea

matcha avocado toast

A part of my heart has been longing to return to this space. A place where I can wax on about my passion for the steep. While I have been sharing my tea journeys on instagram, I craved the chance to let you in on all of the details and offer a bit of focus beyond the quick scroll of a feed. But before I jump back into the art of storytelling, here is a delicious burst to welcome you back (thanks for reading).

As many of you know I am at my happiest in my kitchen with a cup of tea in hand (that often finds its way into the dish I'm mixing). The freshness of the summer season has urged me to reach for bright flavors of herbs, greens and edible flowers balanced with a hint of richness. To bring the latter to life, I often pair bright notes of a matcha sip as I nibble on luscious avocado toast (green on green). Considering that I love a good mashup, I decided to combine the duo into a matcha avocado toast and give it a lift from my garden. Rich, bright, herbaceous...this is everything I want in one bite all day long. And if you need to satisfy your sweet tooth, you can always drizzle in a favorite local honey.

Matcha Avocado Toast

Ingredients:

• Hearty bread, cut thick and toasted
• 4 tablespoons full fat Greek yogurt
• 1 avocado
• Pinch of salt
• Splash of freshly squeezed lime juice (to taste)
• 1 tablespoon chopped mint leaves
• 1 tablespoon chopped chives
• 2 teaspoons matcha powder
• Radishes, micro greens and edible flowers (for topping)
  (optional: For a sweeter twist drizzle in a 1/2- 1 tsp honey)

Mash the avocado with lime juice and mix in greek yogurt, salt, chives and mint until fully incorporated. Sift in matcha powder and stir until evenly dispersed. Spoon and spread onto toasted bread and top with thinly sliced radishes, micro green sand edible flowers. Serve immediately.

tea fried rice

I can never bear to bid adieu to my tea leaves after several rounds of steeping. The steeped leaves may be nestled into the garden for added nutrients, or even tucked into a mason jar for a cold brew steep in an effort to seek out the remaining lingering essence. Most often, the leaves end up on the kitchen counter for a recipe experiment.

While some tea recipes call for freshly steeped leaves for full flavor, in this rice dish I opted for lightly oxidized oolong leaves that had endured 4 steeps so that they would impart a more delicate flavor. I crisped the leaves in a dry, hot pan and then added day old rice, a drop of toasted sesame oil and topped it with a few sesame seeds. While the flavor was mild (next time I'll use a roasted oolong), the leaves added great texture. How do you repurpose your tea leaves?

happier hour: tea, cheese & chocolate pairings

Tea, cheese & chocolate. Yes, please. Let’s consider why this trio of steeped selections, cocoa confections and dairy delights are truly better together. Swap the wine glasses for teacups, but apply the same happy hour pairing principles. You will either want to pick teas, cheese and chocolate with similar flavor profiles that enhance one another (think an earl grey with citrusy notes of bergamot to pair with a dark chocolate with hints of orange zest or a cheese with natural citrus tastes), or those that have contrasting tastes like a grassy Sencha green tea with rich, sweet milk chocolate). Or just leave it up to chance and assign friends to bring their favorite cheese, chocolate or tea, and see if you uncover magical pairings.

But before you head out to see your go-to cheesemonger (my bff of the edible world), let’s review the best way to experience cheese, chocolate and tea. Unlike room temp or chilled wine, hot tea will actually help reveal flavors tucked within the dairy delights as it warms each bite and melts them on your palate. A chocolatier once shared that to truly experience a piece of chocolate, you should not chew it but rather allow it to melt on your tongue (so consider tea your trusty chocolate side kick to help speed up the melting process).

Click here to read my full guest post on The Real Girl's Kitchen and discover 4 of my favorite tea, cheese and chocolate pairings.

roasted oolong tea & pear baked oatmeal

Winter weekends mean that I'm often lingering by the kettle or near the oven to keep warm and away from the chill beyond the window. And when I find myself struggling to get out from under the comfy covers, I recall flavors of this tea infused baked breakfast treat that send me searching for my slippers in seconds.

Roasted Red Robe oolong tea (also known as Red Hood or Da Hong Pao) is infused into this comforting breakfast recipe to offer just a hint of depth to the baked oatmeal layered with juicy pears and sweetened with rich maple syrup. Known for its smooth, toasty, malty, and slightly sweet (think subtle caramel) taste, this particular tea has been roasted over charcoal to create its distinct aroma and flavor. Be sure to bring out the tea flavor tucked within the dish by preparing a pot of the tea to enjoy with each oatmeal bite. Plus, baking the oatmeal in mini ramekins give the dish a personalized feel that makes my heart skip a beat.

Pop over to Khoollect to get the full recipe that I created exclusively for the lovely ladies behind the new online magazine.

Subscribe to my e-newsletter to receive my recipe for black tea whipped cream to add to hot cocoa or use on your favorite sweet treat.

horchaita & spiced hojicha - warming winter recipes

Throughout this past weekend's snow storm, I could count on a steep to cheerily call me in from the cold. The allure and sentiment of a fireside glow or a favorite sweater hanging within reach can all be captured in a cup of tea. As we linger longer in the kitchen our sense of culinary creativity lets us move beyond a simple steep and imagine special sips. Last fall I had anticipated wintry cravings and cures and crafted a horchata recipe for indulgent days and a restorative spiced hojicha when a road towards wellness was required. 

Horchaita 
Makes three cups

Horchata, traditional Mexican iced sweetened rice drink, is given a twist and mixed with the warming spices and assam black tea of traditional Indian masala chai tea to create the sweet, layered horchaita. Just think of it as the new mash-up for the chilled season. Raw rice is ground into a coarse crumb and then steeped overnight with a Mexican cinnamon stick and masala chai. Blended until pure, the spiced rice tea is stirred into warm rice milk with sugar. Served hot, this sweet tea infusion is thick and calls for a spoon, although it can be easily sipped. While creamy and rich in texture, it carries a lightness in flavor from the white rice gently spiced with cardamom, cinnamon, cloves, and ginger. While the recipe calls for whole Mexican cinnamon bark, you can easily substitute cinnamon sticks found in grocery stores. Keep in mind that Mexican cinnamon sticks are softer in texture and offer a more subdued spice note that leans more towards vanilla with a floral hint that’s mildly sweet. With the horchaita, the go-to masala chai latte found on every menu is given a non-dairy twist that captures the flavor of delicate rice pudding with a lighter-than-air texture.

• 1/3 cup long grain white rice
• 1½ cups water
• 2 tablespoons masala chai tea
• One 2-inch piece Mexican cinnamon stick (or substitute regular cinnamon stick)
• 1/4 cup sugar
• 1½ cups rice milk
• Ground cinnamon, for serving

Bring water to a boil and steep chai for five minutes. Strain leaves and cool tea until warm. While cooling, grind the rice in a blender so it is in fine pieces (think coarse cornmeal). Pour warm tea over the rice in the blender and add the cinnamon stick. Cover and refrigerate for at least eight hours, but preferably overnight.

Remove the cinnamon stick, then puree the rice and tea until it’s completely smooth. For a truly smooth texture, strain the mixture through cheesecloth, extracting as much liquid as possible (note: if working with high-power blender the cheesecloth may not be needed). Pour the rice and tea mixture into a small pot on the stove and warm over medium heat until hot. Stir in the milk and sugar until the sugar is dissolved. Bring to a simmer and serve immediately with a sprinkle of cinnamon and a spoon.

Note: Infuse the rice with tea/cinnamon stick and blend with rice milk and sugar ahead of time, then refrigerate in an airtight container. Heat until very hot via stove or hot plate. Be sure to stir well.

 

Spiced Hojicha Green Tea
Makes two cups

 

earl grey tea latte popsicles

 

Even though we’ve shifted into the season of crisp fall air, I still crave chilled treats in the afternoon to wake up my senses. Iced tea lattes are a go-to sip guaranteed to please, but why not add a touch of ice cream truck whimsy by transforming the iced latte into a popsicle? It’s as simple as brew, sweeten and freeze (followed by a second step to add a layer of frozen milk). Make a big batch to cure the mid-day lull with a caffeinated treat that’s sure to bring a smile to your face.

While this particular recipe calls for Earl Grey tea, you can swap it with others teas that can stand up to the richness of milk. I recommend an Assam, Keemun, or an English Breakfast blend. You can even alter the flavor by blending a pinch of dried herbs and flowers with the tea (think lavender, rose petal, hibiscus, mint) or use a favorite pre-blended black tea that would be friendly with the creamy milk companion. Beyond the tea and milks, the only other ingredient that this recipe calls for is honey. So, be playful and swap standard honey for those that are naturally flavored (lavender honey for floral flavors or chestnut honey for a super earthy twist). Keep in mind that these popsicles are lightly sweetened with honey, so if you tend to have a sweet tooth you might consider increasing the amount ever so slightly.

matcha moments

It's safe to say that we've settled into a period of matcha madness, and I couldn't be happier. When I'm not sipping the jade foam after a quick whisk in water, I'm mixing matcha into fresh fruit juice (honeydew is my favorite) or stirring it into savory treat like my matcha, pea, tarraon & creme fraiche crostini. Get the recipe for the crostini here along with my how-to for an iced vanilla almond milk latte. You can even peek at interview on The Philly Voice sharing my thoughts on the Japanese green tea powder. And if you're still craving more matcha moments, pop over to my piece on matchabar in Brooklyn. Consider this your dose for the week!

masala chai tea pickled peaches

If you run to the market right now, you might be able to catch the last of the luscious summer peaches. And to help you savor each juicy bite for just a bit longer, I'm sharing my recipe for Masala Chai Tea Pickled Peaches. Sweet summer peaches infuse in a Masala Chai Tea pickling brine for a slightly spiced and tart treat. Serve the pickled peaches on top of a salad, grilled as a side dish or simply snack on them straight from the jar. Finished the peaches and still have brine? Strain the brine to remove spices and add a few splashes to your favorite vodka cocktail with citrus juice and simple syrup. Watch the how-to recipe video below or keep reading for the recipe.

matcha fresh juice shots

To say that matcha is having its moment is an understatement. From the traditional frothy whisk, to green smoothies and baked treats, matcha has found its footing in our culture. Beyond straight, grassy sip or popular sweetened latte, there are many creative ways mixologists and baristas are using matcha. Considering that we’re in the full swing of summer, it only seems natural to mix what’s fresh at the farmer’s market with this powdered Japanese green tea to make a refreshing matcha juice shot.

Click here for the recipe and to continue reading the article on Fresh Cup Magazine.

teaspoons at the table: strawberry shortcake with cardamom black tea whipped cream

Crisp spring air calls for late morning brunches that are effortless. This easy, breezy state of mind and appetite inspired me to seek out seasonal berries that I could slice and spoon onto sweet pastry shells or crumbling biscuits. I imagined that the berries would beg for a hearty dollop of whipped cream and a freshly brewed cup of tea with forward flavors. But rather than just keep the tea in the dainty cup, I introduced it to the cream. They instantly fell in love.

Ahmad Tea's Cardamom Black tea, a blend of Kenyan and Sri Lankan black teas, naturally lends itself to a dance with dairy. The blend of black teas reveals a flavor that is malty, full bodied, and robust, easily mingling with the brightly aromatic notes of cardamom that could be defined as mildly floral with hints of citrus. Simply said, this Cardamom Black tea begs to have spoonfuls of cream and a pinch of sugar mixed in for a sip that’s simply soothing. But instead, I simmered a pot of heavy cream and infused it with the Cardamom Black tea, and then whipped it into a tea infused airy cream to play with the fresh berry flavors.

Seconds after whipping the cream, it’s hard not to steal a spoonful to taste how the robust tea cuts through the richness of the cream for a bit of depth and welcomed astringency that play with the citrus notes of the cardamom. As soon as the whipped cream meets the berries, opt for a first bite that captures all three layers of cream, berry and pastry shell for a play on an open faced strawberry shortcake. Paired with a cup of the Cardamom Black tea, the steep takes center stage after several sips. And if a few dollops of tea infused whipped cream happen to fall into your cup, well, consider yourself lucky.

Strawberry Shortcake with Cardamom Black Tea Whipped Cream

ingredients:

• 1 cup heavy whipping cream
• 2 tablespoons Ahmad Tea Cardamom Black Tea
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon sugar
• 1 cup sliced strawberries
• 4 dessert pastry shells or buttermilk biscuits (sliced in half)

Add the cream and vanilla to a small pot over medium heat and bring to a simmer. Stir in the tea and remove the pot from burner and let the tea steep for 15 minutes.

Strain out the tea leaves, pressing on the leaves to extract every last drop of cream. Pour the tea infused cream into an airtight container and cool in the refrigerator for at least one hour. Place a large mixing bowl and metal whisk in the freezer. When ready to whip, add cream to the chilled bowl, stir in sugar and whip with a whisk or electric mixer until the cream has stiff peaks. Do not overbeat.

Top each pasty shell (or halved biscuit) with sliced strawberries and a dollop of whipped cream. Serve immediately with a steeped cup of Ahmad Cardamom Black Tea.

**Many thanks to Ahmad tea for generously sending me a tin of their Cardamom Black tea that inspired me to create this tea infused recipe.

steeped sips & dairy delights

Patiently waiting to let the cheese come to room temperature, I distract myself with the art of the steep. Water bubbling about is then gently cooled as the steam wisps dance about in late afternoon sunlight filtering in through leaf covered branches just beyond the window. I hear the soft sound of the leaves being grazed by the spoon as I gently scoop the tea leaves from the tin and sprinkle them into my tea pot. While pouring the water over the leaves with one hand I set the tea timer with the other. It's become a familiar dance and I wonder if could set it to music. Minutes begin to quickly tick away my gaze shifts from cheese board to tea pot. The sound of the timer wakes me from my trance of the dance of the tea leaves. I tilt the strainer in every direction in hopes of coaxing each splash of steeped liquor left hiding in unraveled leaves. Cozying up to the kitchen table, I run my knife through the cheese as I sip from the cup letting the steep wash over my taste buds. This is my happiest hour. Pairing tea and cheese. You can read my thoughts on the art of pairing in my article on Fresh Cup Magazine's blog, here.

Peek at my video below to learn about three of my favorite pairings  at Di Bruno Brothers in Philadelphia. Rocco Rainone (certified cheese professional at Di Bruno Brothers) invited me into the historic Italian Market shop. We nibbled our way through wedges of cheese until we found the ultimate creamy companions that stood up to and always enhanced the brewed tea, quieting tannins, highlighting sweetness or seeking out notes deep within the tea that were once hidden. 

 

Tea & Cheese Pairings

• Japanese Genmaicha Green Tea & Ewephoria sheep’s milk gouda from Holland
• Chinese Pu-erh Tea & Reading Raclette cow’s milk cheese from Vermont
• Chinese Rou Gui Wuyi Oolong Tea & Tome D’Aydius goat’s milk from France

tea & cheese

Here is an excerpt from a recent piece I shared on Fresh Cup Magazine's tea blog that pays homage to my favorite snack, tea and cheese.

"Consider the pairing of tea and cheese to be a deconstructed latte (if you fancy adding milk to your tea). A splash of milk may have been lovingly stirred into your morning robust black tea blend or your masala chai could have been simmered in milk on the stove. We seek out lattes for their richness and comforting sensations. But rather than steep tea into the milk, we have a chance to play with dairy delights that have been nurtured, aged, pushed, and shaped to achieve complex flavors that simple milk can’t bring to the table."

Jump over to Fresh Cup to read the entire piece with my thoughts on how to pair tea and cheese and a recommendation for letting a gruèyre seek friendship with a red hood oolong (also known as red robe or da hong pao).

warm steeps for chilled spring nights

Even though Spring has skipped on stage, winter won't seem to make its graceful exit and has continued to show us sprinkles of snow and send in whipping chilled winds. So, until we bit the cold nights adieu I am keeping cozy with three tea infused sips that warm me to the core: Earl Grey Hot Cocoa with Orange Blossom Earl Grey Whipped Cream, Horchaita, and Spiced Hojicha Green Tea.

While I developed these recipes for the fall for a Fresh Cup Magazine printed piece,  I find myself readily embracing warming spices and tastes as they will soon be tucked into the back of cabinets. Plus, even as the sun filled days are screaming spring, these tea infused sips will get you through the cold spring nights. You can jump over to Fresh Cup to read the full piece that offers the inspiration behind each sip, tips/tricks and tasting tales. But if you want to settle into the recipe details first, you find those here as well.

Tell me...what cozy creations are near and dear to your heart as you're waiting for spring's warm up?

Horchaita (p.s. you'll want to pop over to the article to get the full story behind this sip)
Makes three cups

• 1/3 cup long grain white rice
• 1½ cups water
• 2 tablespoons masala chai tea
• One 2-inch piece Mexican cinnamon stick (or substitute regular cinnamon stick)
• 1/4 cup sugar
• 1½ cups rice milk
• Ground cinnamon, for serving

Bring water to a boil and steep chai for five minutes. Strain leaves and cool tea until warm. While cooling, grind the rice in a blender so it is in fine pieces (think coarse cornmeal). Pour warm tea over the rice in the blender and add the cinnamon stick. Cover and refrigerate for at least eight hours, but preferably overnight.

Remove the cinnamon stick, then puree the rice and tea until it’s completely smooth. For a truly smooth texture, strain the mixture through cheesecloth, extracting as much liquid as possible (note: if working with high-power blender the cheesecloth may not be needed). Pour the rice and tea mixture into a small pot on the stove and warm over medium heat until hot. Stir in the milk and sugar until the sugar is dissolved. Bring to a simmer and serve immediately with a sprinkle of cinnamon and a spoon.

Note: Infuse the rice with tea/cinnamon stick and blend with rice milk and sugar ahead of time, then refrigerate in an airtight container. Heat until very hot via stove or hot plate. Be sure to stir well.

 

candied rose petals

Earlier this fall I made my way to Blue Moon Acres' Edible Flower Garden and got lost in the scents and tastes of the petite blossoms. Hours later, I was baking a rose bundt cake with vanilla creme fraiche icing (infused with a pink hue) and a candied rose petal halo that was featured on DesignSponge. Even after the cake was devoured I was left with a small jar of freshly candied petals. Rather than dust myself with sugar and flour again I stirred the sweet blossoms into a cup of Keemun tea.

Keemun is a Chinese black tea from the Anhui province that is known for its gentle toasty flavor with hints of dark cocoa, deep but subtle sweet notes, and slight fruitiness. The hint of rose lingered in the black tea and played upon fruit notes while it danced with dark cocoa with a sweeter finish from the sugar. And since it is the season of gathering and thanking a host or hostess with a token of gratitude, you might consider seeking fresh petals (which may be difficult to find this time of year but worth a try) to candy and gift in a gorgeous glass jar along with a tin of tea. Do note that rose plays well with a range of teas from jasmine green (for a pronounced floral bouquet, a masala chai, an assam black tea and an herbal chamomile/lavender blend.

Candied Rose Petals

Ingredients:
• Egg white from 1 egg
• Superfine sugar
• Rose petals (clean, dry, grown in garden without pesticides)

Separate the yolk from the egg white, and place the egg white in a small, shallow bowl. Add superfine sugar to a second shallow bowl. Cover one baking sheet with parchment paper. Individually dip each rose petal into the egg white and then dip into the sugar, shaking it free of excess sugar. Place petals on the parchment paper and allow them to dry for 7-12 hours in a cool, dry location until hardened. Store the petals in an airtight container at room temperature for up to one year.

rose bundt cake with vanilla creme fraiche icing & candied rose petals

While it's clear that I embrace the "teaspoons" of "teaspoons & petals" throughout each and every day, my deep love for "petals" is quietly celebrated via small vases with seasonal blooms tucked within and scattered throughout rooms. In the past, I have nurtured a small pot of nasturtium flowers for their peppery bite, and infuse many steeps with a sprinkling of dried rose petals and lavender. Although, my eyes were opened to the blossoming world of edible flowers after a tree lined street journey to Blue Moon Acres edible floral garden (more to come on the lovely ladies and the story behind that incredible farm). Within hours after the dreamy visit, I was dipping rose petals into fine sugar and whipping up a rosewater cake that seemed to aromatically transform my kitchen into a rose garden.

But before I begin to ramble on about the stories of the fleur, let me just get to the delicious point of the matter. I'm so thrilled to say that my recipes for Rose Bundt Cake with Vanilla Creme Fraiche Icing & Candied Rose Petals are featured on Design Sponge. Thanks Grace for the feature and the kind words! So, skip over for the recipes, petal photos, edible flower tips and a suggested tea pairing. 

teaspoons at the table: campfire tea ice cream sandwiches

Even though the cool air is creeping in, I'm still craving cold, creamy scoops of ice cream. Top that spoonful with marshmallow spread sandwiched between tea infused dark cocoa cookies, and well, my heart  skips a beat. Seeking a whimsical take on s'mores and ice cream, I infused the ice cream sandwich cookies with subtle smoky notes from lapsang souchong butter. Known for its intense smoked aroma and savory flavors, Lapsang Souchong is a black tea from the Wuyi Mountains in the northeastern part of Fujian that is dried over pine fires. When baked with rich, dark, unsweetened cocoa, the smoked tea butter is slightly quieted to impart a whisper of a note that your taste buds might read as savory just for a second.

Peek at the full recipes below for the butter and ice cream sandwiches, along with a video from my web series about cooking with tea on The Daily Tea. If you're inspired to steep tea into your daily routine, peek at more tea infused recipe videos right here. And I might recommend making an extra batch of the smoky butter and experimenting with simple small bites, like melting it over popcorn (which I often do with earl grey tea butter). I've been meaning to fry an egg and bacon in the butter for a smoked breakfast sandwich paired with a steeped cup of the tea. Use it to brush on chicken before roasting or grilled vegetables to intensify the char flavor. And, really, when is extra butter ever a bad thing? Never. The answer is never. But you already know how I feel about it...

teaspoons at the table: pu-erh tea chicken & mushroom kabobs

Pu-erh tea, a tea category all its own, is generally known for its rich, woodsy and earthy flavors with hints of mushrooms, tobacco smoke and even a touch of leather, all depending upon if the pu-erh tea is cooked or raw and how long it’s been aged (above: a Moon Cake Shu Pu-erh from In Pursuit of Tea). I was inspired to infuse this steep with a summer smoked classic of kabobs on the grill, and create a recipe for pu-erh tea chicken and mushroom kabobs. The deep, earthy flavors of this tea add a complexity that sings when mixed with umami notes of soy sauce, toasted sesame oil and other ingredients in the marinade. Be sure to use meaty mushrooms like porcini or cremini, that mirror mushroom elements within the tea, rather than more subtle white button mushrooms. Swap chicken for tofu or sweet carrots for a vegetarian skewer. Watch my recipe video below, as part of a summer web series sharing my original tea infused recipes on The Daily Tea.

Pu-erh Tea Chicken & Mushroom Kabobs.

Makes 8-10 kabobs

Ingredients:

• 3 tablespoons Pu-erh tea
• 1 ½ cups water
• ½ cup soy sauce
• 4 tablespoons toasted sesame oil
• 4 tablespoons lemon juice
• 1 tablespoon honey
• 4 garlic cloves, minced
• 8oz baby Porcini or Crimini mushrooms, sliced into ¼ to ½ inch thickness (note: use any mushroom you like)
• 1 pound chicken thighs (skinless & boneless) cut into 1-inch cubes
• 1 red onion, cut and separate layers into 1-inch pieces
• 1 green bell pepper, chopped into 1 inch pieces
• 8-10 wooden or metal skewers (tip: soak wooden skewers in water for 30 minutes to ensure that they won’t be flammable)

Bring 1.5 cups of water to a boil. Add 3 tablespoons of Pu-erh tea to an infuser and brew in boiling water for 6 minutes. Strain and reserve tea leaves.Stir honey into hot tea and let tea completely cool to room temperature (for quicker cooling, place brewed tea in fridge or freezer, making sure that mug or tea pot is covered to preserve freshness/flavor).While the tea cools, prep chicken and vegetables. In a large bowl, mix soy sauce, lemon juice, garlic, and wet steeped tea leaves and then add room temperature tea. Pour marinade into an airtight container or bowl, and add onions, mushrooms, chicken and mix to ensure that they are completed covered by the marinade. Cover with plastic wrap or seal airtight and let the ingredients marinate in the refrigerator for at least 6 hours (overnight recommended but no more than 24 hours).

Heat grill or an indoor grill pan on high heat until very hot. Thread mushrooms, chicken pieces, onion and bell peppers onto each skewer (note: do not crowd ingredients on each skewer or they will not cook properly).
Place each skewer on the grill and cook 5-6 minutes on each side until ingredients are slightly charred and cooked (if you find that they’re sticking, use a light cooking oil spray). Remove from the grill and serve warm.

Watch more of my tea infused recipes on The Daily Tea.

cooking with tea web series. hooray!

I love tea. I love cooking with tea. I love to share my tea infused recipes. Cameras don't scare me (well maybe every now & then). So, all points led to me teaming up with The Daily Tea to create a web series this summer to share a few of my favorite tea infused recipes. Hip hip hooray for cooking with tea! 

As I tip toe into and through this new adventure, I have started to learn about the wondrous world behind and in front of the camera. From recipe development, script writing, ingredient shopping, pre-prep for swap-in finished dishes, shaking out jitters, watching unedited versions for changes, oh my it has been a whirlwind! On-camera work is a beautiful beast and I am so grateful that I can leap into something exciting and new, ready and willing to learn from my joys and mistakes. There have been delicious moments, bountiful bloopers, laugh out loud giggles, long days and tea stained shirts. I may have actually eaten a teeny tiny bug that landed on my spoon, because it was the last take and I wanted to get the shot just right without starting over (taking one for the team).  I've worn my tea infused heart on my sleeve and let you into my world for a moment (even though the kitchen isn't mine). Thank you (and The Daily Tea) for letting me share this new on-camera adventure. I can't wait to sit back, reflect, listen to your comments, learn and hopefully continue on this adventure to share even more of my tea infused recipes.

teaspoons at the table: earl grey tea butter

Some may like a spoonful or sugar, but for me I would happily fill mine with butter. I've had a deliciously long romance with the creamy treat, swapping salted for unsalted and leaning towards the rich european style with a welcomed tanginess on the taste buds. My heart has grown so fondly of butter that I have even purchased an oh so special butter dish that surrounds the dairy delight in the prettiest glass patterns.

It's been swirled with warmed maple syrup, pink sea salt, fresh herbs, cinnamon and other spices and syrups, until one morning when I stumbled upon a steeped revelation. As winter tumbled outside my window, I was gleefully toasting a piece of pannetone (the italian sweet bread loaf) and generously spreading (ok, slathering) the toasted bready caverns with butter. The first bite was immediately followed by a long sip of steaming earl grey tea. All at once and yet every so slowly the bold black tea was softened by richness of butter, and then lifted up with citrus notes of bergamot in the tea and orange zest of the pannetone, and then tied together with a ribbon of sweetness from the dried fruit and sugar in the italian bread. And that one taste is what led me to create my very first batch of earl grey tea butter.

A simple recipe of ingredients, each with their own purpose and place to shine. The butter base is a mixture of softened unsalted and salted butter (just a touch of salt for balance) that's infused with an earl grey tea concentrate and ground earl grey tea leaves (a double infusion for a bold earl grey flavor). And then there's the lemon juice and orange zest to play upon the bergamot citrus notes int he earl grey tea followed by a dose of honey to let everything sing sweetly. Mix, mix, mix and chill to set. Be sure to lick the spoon.

While a generous spread on toast with a pot of earl grey tea is my go-to pairing, this steeped butter can be melted over popcorn, roasted with chicken or left to sizzle around an egg frying in a pan for a morning sandwich. And, of course, you can bake it into any sweet treat that calls for butter. Maybe consider baking earl grey shortbread cookies to pair with Joanna Hawley's (jojotastic) earl grey infused cocktail, the earl greyhound for the happiest of hours.

Keep reading for the recipe...

cooking with tea on phl17

The hum of the kettle on the stove, the sizzling splashes in saucepan, and the clinking of a whisk on the sides of a metal bowl are all sounds that make my heart skip a beat. I am at home in any kitchen, especially when I'm infusing new dishes with the steeped or dry tea leaf.  PHL17's Eye Opener morning television show recently featured three of my favorite steeped dishes that highlight a variety of tea techniques. Beyond the traditional (and simply scrumptious) tea infused cookie, you can also whisk tea into a salad dressing, rehydrate dried fruit/vegetables, use it as stock and even steep it right into a butter. You can watch the full video for a peek at my tips and see full recipes noted below. 

cherries with assam, cardamom & rosewater simple syrup

The winter coat has migrated from the back of the closet to my kitchen chair for easy access when early morning walks call my name. Whipping cold winds have me longing for sweet summer days filled with small bites under the sun. These sweet cherries adorned with edible flowers were delicately layered with a simple syrup infused with honey, assam black tea, cardamom seeds and rosewater. The malty assam black tea stood up to the rich wildflower honey that was entwined with bouquets of rosewater and citrus notes of the fragrant cardamom seeds.