Holiday Tea Drink Recipe: Hot Chocolate with Peppermint Liqueur

Chocolate and peppermint are a classic combination, especially in wintertime. This drink blends the niceness of antioxidants with the naughtiness of peppermint liquor.

Hot Chocolate with Peppermint Liqueur

(Serves 2)

Chocolate Mint Rooibos Tea

Ingredients:

  • 14 g Chocolate Mint Rooibos Tea
  • 16 oz. water
  • 1 tsp. rock sugar (optional)
  • 1/2 oz. coffee liqueur
  • 1/2 oz. peppermint liqueur
  • Whipped cream
  • Crushed peppermint candy

Directions:

  1. Infuse the Chocolate Mint Rooibos Tea in 208° water. Steep for 5-7 minutes. Strain.
  2. Pour 10 oz of the brewed tea into your favorite mug.
  3. Add coffee and peppermint liqueur and stir well.
  4. Garnish with whipped cream and crushed peppermint candy.
  5. For larger groups, add an additional 9 g of Chocolate Mint Rooibos Tea for every 8 oz. of water.
  6. Enjoy!

 

 

 

Holiday Tea Drink Recipe: Earl Grey Hot Toddy

When you want your Earl Grey hot AND spiked, this drink will beam you up.

Earl Grey Hot Toddy

(Serves 2)

Earl Grey Loose Leaf Tea

Ingredients:

  • 9 grams Earl Grey Special Tea
  • 12 oz. water
  • 1-2 oz. of your favorite bourbon
  • 4 Tbsp. fresh lemon juice
  • 2 Tbsp. honey
  • Lemon slices for garnish

Directions:

  1. Place the water in a pan and bring to a boil.
  2. Remove water from heat, and tea, and cover. Allow the tea to steep for 3-5 minutes. Strain.
  3. Pour in lemon juice and mix in honey.
  4. Add 1/2-1 oz. bourbon into each mug. Divide tea mixture between the two mugs.
  5. Garnish with lemon slices.

 

Holiday Tea Drink Recipe: Mulled Wine

Nothing brings back more holiday memories than the scent of mulled wine spices drifting through the air. This drink can be made with or without alcohol for an all-ages celebration.

Mulled Wine with Tea

Mulled Wine Fruit Tisane

Ingredients:

Directions

  1. Infuse tisane in boiling water for 5-7 minutes, or until desired strength. Strain.
  2. To make it an adult beverage, add vodka, rum, or brandy to desired strength.
  3. Garnish with orange slices.

Holiday Tea Drink Recipe: Pu-erh Old Fashioned

As the weather starts to chill, we turn from iced tea to hot. But what if you need something more hearty? This pu-erh old fashioned will put a bit of hair on your chest.

Pu-erh Old Fashioned

Modified from a recipe by Autumn Giles

Organic Pu-erh Tea

Ingredients
For the Pu-erh infused Bourbon:

For the Pu-erh Old Fashioned:

  • 1/2 teaspoon sugar
  • 3 dashes Angostura bitters
  • A few drops water
  • 2 ounces Pu-erh infused Bourbon
  • Garnish: Lemon twist (optional)

Directions

For the Pu-erh infused Bourbon:

  1. Combine the tea and bourbon in a jar and cover the jar.
  2. Let steep at room temperature for 2 hours. Strain the tea leaves and discard.
  3. Store infused bourbon in a sealed jar.

For the Pu-erh Old Fashioned:

  1. Put the sugar in an old fashioned glass then add the bitters.
  2. Add just enough water to saturate the sugar and muddle the mixture until the sugar is dissolved.
  3. If you don’t have a muddler, use the end of a wooden spoon handle.
  4. Add the bourbon and top with ice.
  5. Stir 10 seconds to chill and combine; garnish with lemon twist if desired.

Hashiri Shincha

Sencha Shin Ryoku

As I have mentioned in the past, Spring is an exciting time for us tea lovers. In many parts of the world the tea plants have been dormant during the winter, and are now awakening with fresh and complex flavors.

This is true in Japan as well. We look forward to the first Shinchas of the year. Often referred to as the 88 day tea, as it is harvested around that time of the year, these are picked and processed to capture the sweet, grassy, umami flavors of the young leaves.

Hashiri is the very first harvest. The tea we purchase is grown by the Moriuchi family and carefully hand-picked. At the factory it is lightly processed with little roasting, and a slightly higher moisture content to emphasize the character of the leaf.

I like to call these the “Beaujolais Nouveau of Japanese tea.” The crop is carefully, but quickly produced, then air shipped to us. Like the wine, this tea is really meant to be consumed early to capture the full experience. It is still later in the year due to the way it is made, but in my opinion lack the depth it exhibits early after it is made.
So watch for this early in May. Don’t miss your chance to purchase some, then sit back and treat yourself to a special experience. (That is my plan anyway!)