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.

Recipes To Enjoy The Health Benefits Of Matcha

Grown in the shade, Matcha tea retains a beautiful green color along with an incredible amount of nutrients, including antioxidants, fiber, amino acids, and chlorophyll. It is said that Matcha can calm your mind, boost energy and metabolism, detoxify, and help prevent heart disease.
Matcha Latte

Traditional Matcha Latte
Bring 1.5 cups unsweetened milk of your choice (almond, cashew, coconut or hemp milk are great) to a bare simmer in a small pot over medium-high heat. Optional: melt one teaspoon coconut oil or butter in the milk. Turn the heat off.
Add one teaspoon Matcha to a mug and slowly whisk in 2 teaspoons heated milk (use regular whisk or a special bamboo Matcha whisk) to form a paste. Add the rest of the warm, tipping cup slightly to help create foam. Sweeten with maple syrup, honey or coconut sugar to taste. You can also use an electric milk frother for a nice foamy texture.

Cold Matcha Green Tea
A cold Matcha green tea is by far the most refreshing ways to drink Matcha and this is great for when you’re on the go. Depending on the size of your water bottle you’ll need to use either half a teaspoon or 1 teaspoon of Matcha to mix in with the water. Most water bottles/shakers are 500ml/17.5oz and so with this amount of water you’d need to use 1 teaspoon of matcha. If you find that’s too bitter you can of course use less.

Keep it simple by adding half a lemon chopped up into small chunks and a handful of mint leaves but you can experiment with lime and other fruits.

Basic Green Tea Smoothie

If you’re new to green tea smoothies, try this simple one first.

Ingredients: 1 cup Almond milk or coconut milk or cow’s milk, 5 Ice cubes, one banana and one teaspoon of Matcha tea.

Instructions: Slice the banana into one-inch pieces. Blend the banana pieces and ice cubes first. Add the milk and green tea powder to the blender and blend until smooth.

Baking With Matcha

Matcha Blueberry Granola Bars
(Adapted from an original recipe by Modest Marce).

matcha-blueberry-granola-bars

INGREDIENTS

3 cups rolled oats

1/2 cup raw honey

1/2 cup coconut oil

1 teaspoon pure vanilla extract

1 tablespoon The Tea Smith Matcha

1 pinch of salt

1 pinch of cinnamon

3/4 cups almonds (roughly chopped or slivered)

1/2 cup dark chocolate, roughly chopped

1 cup fresh blueberries (can substitute 1/2 cup dried blueberries)

DIRECTIONS

Preheat oven to 350 degrees.

In a large mixing bowl toss oats with honey, oil, vanilla, matcha powder, salt & cinnamon until well coated.

Stir in almonds, white chocolate & fresh blueberries.

Line a 9-inch square baking dish with parchment paper & press oat mixture firmly into dish.

Bake for 30-40 minutes, until the oats have turned a slight golden brown.

Let cool completely before slicing into bars.

Chocolate Matcha Butter Cups
(Adapted from www.keepinitkind.com)

Matcha butter cups 2

INGREDIENTS

1/2 cup coconut butter, softened but not melted

5 tablespoons almond flour

3 tablespoons powdered xylitol (or powdered sugar)

1 teaspoon The Tea Smith Matcha

1 cup chopped dark chocolate

1 teaspoon coconut oil

For the Topping

1/8 teaspoon The Tea Smith Matcha

1/16 teaspoon sea salt

cacao nibs

DIRECTIONS

In a small bowl, mix together the coconut butter, almond flour, powdered xylitol (or powdered sugar), and matcha powder. Place in the refrigerator for 10 minutes.

While the matcha mixture is chilling, melt the chocolate. Place the chocolate in a glass bowl and place over a small pot of boiling water. Add the coconut oil and stir until melted and smooth. Remove from the heat.

Line a muffin tin with 8 muffin liners. Spoon 2 teaspoons of melted chocolate into a liner and use the back of the spoon to push the chocolate about 1/4 of the way up the side of the liner. Repeat with the rest of the liners.

Scoop 1 tablespoon of the matcha mixture into your hands and roll it into a ball. Place the ball into one of the liners and use your fingers to gently flatten it. Repeat until all cups have been filled.Top each cup with 1 tablespoon of melted chocolate and use your spoon to spread evenly over the matcha mixture, making sure that the chocolate meets the edge. If there is extra chocolate, divide it amongst the cups and smooth out.

In a small bowl, mix together the matcha powder and sea salt for the topping. Sprinkle the matcha salt mixture over the tops of the cups. Add a few cacao nibs to each, if desired. Place the muffin tin in the refrigerator and chill the cups until they are solid. Keep chilled until ready to serve. For a softer, chewier, piece, let it sit at room temperature for about 5 minutes before eating.

White Chocolate and Matcha Tea Marbled Cake
(Adapted from an original recipe by LaTatine Gourmande).
marbre-lead
INGREDIENTS

3 large eggs

6 1/3 oz all- purpose flour

2 3/4 oz white chocolate

4 1/4 oz butter

5 1/4 oz fine sugar

1 pinch of salt

1.5 tsp. The Tea Smith Matcha

1 tsp baking powder

DIRECTIONS

Preheat oven to 350 degrees.

Melt the butte.r

Place the chocolate in a bowl over a pot of simmering water and let simmer until the chocolate is melted.

In the bowl of a standing mixer, place the eggs with the sugar and beat until it is white in color- then remove.

Sift the flour with the baking powder and add it to the egg/sugar preparation, mixing manually with a whisk.

Then add the salt and butter and mix.

Divide the batter in 2/3 and 1/3. Add the melted chocolate to the 2/3 batter and the matcha tea to the 1/3 batter.

Grease a rectangular cake pan and add half of the chocolate batter.

Continue with the matcha tea batter and finish with the other half of the chocolate batter.

Take a fork and pass it through the different layers of batter.

Cook your cake for 50 minutes or until the blade of a knife comes out dry when inserted in the cake. Remove from oven and let cool for a few minutes before removing from pan.