Cooking w/ Tea
Not exactly cooking, but I made Earl Grey liqueur with some vodka and a couple of tea bags. Let them steep at room temperature for a half hour or so, add sugar to taste (I needed about 1/3 cup) and put back into original bottle. Very very good in lemonade or Sprite.
You had me up til the sugar. Is it a necessity or just a preference?
Just my preference – I was basing it on a sweet tea vodka I had, which was sweetened. Also, when it’s sweetened, I can mix it with water to make a nice cocktail too.
If you haven’t seen it already, check out today’s (6/30) Steepster Select http://steepster.com/select. We’re featuring “T-Dust” tea seasonings from Sanctuary T. They have a list of recipes to use with their T-Dust and it just seems like a really cool idea. Plus, today there’s a coupon that will save you $2 on each bottle of T-Dust and get FREE shipping.
Now that jalepeno tea would make a good marinade for chicken or beef fajitas or maybe even carnitas.
Totally cool recipe. I have one for sweet tea popsicles, but this sounds better.
To me too. But then again I can’t stand sweet tea. I’d probably just make them using straight unflavored iced tea. Although the merlot was a nice touch. I prefer white. Maybe a white wine and white tea blended popsicle.
I am going to grab some more links to Karen Harbour’s recipes on my Tea Examiner site. Many of your will absolutely love them.
I recently reviewed their Earl of Grey tea, but I have so many companies I am writing reviews for right now that I have to sort of rotate them in a cycle. I also have to write them between the more timely articles, which seem there seems to be a lot of right now.
Next on my review list is Teas Etc."s Key Lime Coconut, then it is on to Thunderbolt Darjeeling.
I love getting and trying the teas, but I feel guilty over the time it takes me to get around to the reviews. I honestly cannot help it. I am required to write the time-sensitive articles first.
Ooo we just tried making genmaicha pops here! (Try out whole milk, honey, genmaicha, and sugar!) We also tried out some green tea ice cream where you don’t have to use powder! Check it out: http://www.shopsanctuaryt.com/blog/
Here’s an interesting site!
This place http://www.madamgeneva-nyc.com/ in SoHo NYC makes a cocktail w/ apricot black tea jam.
Here’s a green tea matcha bundt that was made with Republic of Tea’s bagged “Double Green Matcha” (which is not really matcha, but rather a combo of powdered green tea and leaves). Apparently it still turned out well:
(I’m thinking I may pick up some of this for my favorite 5-ingredient tea shortbread, since the color from the powder plus the texture from the leaves would be the perfect combo!)
Looks like Tazo is sending tea to food bloggers to promote cooking with tea. Here’s the first recipe I’ve seen (this is a great overall food blog, btw):
Oolong Cupcakes with Lavender Frosting