Green Tea Apple Cider

Apple Cider Tea. 

So you can probably tell from my last recipe (matcha pumpkin pie) that fall is in full swing in my kitchen!

One thing that I've always wanted to make is apple cider. I love apple cider but often times, store bought brands are WAY too sweet for my taste and don't taste much like apple. I started to do some research to see the process of how to make my own. 

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I was pleasantly surprised to find out that making apple cider is very simple and it requires apples, water and spices. I looked at a bunch of recipes and decided to change up the traditional spices a little bit. I added in ginger and green tea!

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The Kukicha twig tea is known to be calming and nutty so I thought it would be the perfect addition to the cider!

You may use whatever apples you want for the cider but I used McIntosh because they are my fav! 

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Not only is this recipe very simple to make but while the apples and spices are boiling, a wonderful aroma fills your entire home! 

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A few tips: 

  • I strained my apple cider through a mesh strainer but there were bits of apple that came through. Personally, I liked it this way so I left it. I would suggest doing several round of straining if you want minimal apple left. You could also put the apple that gets caught in the strainer in some cheese cloth and squeeze out any juice to make sure you are getting the most of your apple cider!
  • Don't put the tea in until you're almost done with the cooling process like mentioned in the recipe. You don't want to tea to over brew and give the apple cider a bitter taste. 
  • Honey or sugar is optional here and based on your own personal taste. I put one tablespoon of honey for the entire pot and thought it was sweet enough, I didn't want to cover the taste of apples!
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This cider is such a wonderful treat plain or if you're having a party it can easily be spiked! I really liked the effect of the ginger on the cider as well as the green tea. I wouldn't suggest not putting cloves or cinnamon because it's such a staple in the apple cider taste but I do encourage you to add some spices to experiement ! 

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What apples would you choose for your cider?

Matcha Pumpkin Pie

Green Pie.

I'm in full fall mode. I'm already thinking about the leaves changing, what costume to wear for Halloween and going to the pumpkin patch! This means that I'm also brainstorming about all the fall recipes! I want to start baking a bunch of pies and naturally I decided to start with pumpkin.  

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This pumpkin pie has 2 twists. First, there isn't a regular crust! The crust is made from crushed up biscoff cookies and held together with melted butter...mmmm. 

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The second twist is, AH it's green! This is kinda perfect for Halloween too don't ya think?! So why is a pumpkin pie green you might ask? Matcha matcha matcha!!! I recently restocked my matchaeologist matcha with their culinary grade Midori (*Affiliate link*). I got a huge tin so that I can bake all fall and winter.  

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I love the taste of matcha and I think it goes well in a lot of things but I'll be honest, I wasn't sure how this would come out. Pumpkin is a strong flavor and is pumpkin pie really a pumpkin pie if it isn't that beautiful deep orange color? Oh well, this is a tea blog and we will bake with tea! 

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I figured if all else fails, the biscoff crust would totally save the entire pie because they are so incredibly delicious! A quick note about the crust, I don't have a food processor currently so I crushed them up by hand and they were a little chunky. If you have a food processor I would use that so that they can get crushed well. That will make it easier for the butter to hold them together!

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This pie has the same texture and consistency as pumpkin pie but it's green! As far as flavor, it is true to the spices you taste in a pumpkin pie but the flavor of matcha is definitely present! 

You can also control how green the pie gets. What I did was mix the condensed milk and pumpkin together and then added the tablespoons of matcha one at a time. One table spoon of matcha still makes the pie green but not as green as it is here. I hadn't added the eggs yet at this point you can also taste the pie to see if there is enough matcha flavor in it yet. 

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Something I learned about baking time: Make sure that the pie is set all the way through! When the top of the pie set and there was no wiggling left I thought this was done. I'm not sure if the matcha had anything to do with it but I think there was a false sense of the pie being done so make sure to use a toothpick and check the middle of the pie as well.  

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I think the matcha adds a nice rich and bold flavor to the pumpkin that will make a great addition to a fall party! 

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Green Tea Passion Fruit Cupcakes W/ Ginger Buttecream Icing

Spicy Frosting.

I had a bunch of these pique tea packets left and they were so fun to work with, I decided to try another recipe! Last time I made this cocktail with them. I knew this tea would be great in a cupcake, all I had to decide what kind of frosting to create with it!

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I know what ginger is a fun flavor with green tea and I thought, ginger buttercream? Why not?! I'm not blogging to be boring, I want to be adventurous!

All you have to do is mix the pique tea crystals with the milk in the recipe. I encourage you to use whatever amount you think is best but I honestly like to have a strong flavor so I used 4 packets in the 1 1/4 cup of milk! Do this step first before starting the recipe and place your tea infused milk into the fridge until it's time to add it to the batter. You don't need to heat your milk, but you can if you'd like!

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I tried  a little experiment using mini cup cake papers but honestly I wouldn't do it again. Use full cupcake liners, you'll make less than is what is shown here but they will have a better shape.  

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This tea has fragrance has such a wonderful and it's apparent in both the batter and when they're baked!

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You may have seen the "spicy frosting" heading at the start of this post. I won't lie to you, with 2 tablespoons, this frosting had a KICK. If you want the ginger flavor with less of the kick I would mix everything together and gradually add in ginger to your taste. 

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But let me tell you something about this spicy frosting...IT IS AMAZING. I thought it would be a bit strange but I really liked the spiciness contrasted by the sweet cupcake and the flavor of green tea! 

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Yes, cupcakes were harmed ...I mean eaten...in this process!

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Another note about the actual cupcake. These are THICK. If you want them to be a little less thick you can add a tiny bit more milk, try a few additional teaspoons. I actually loved how thick they are because they are a perfect for pairing with tea! I wanted to add this note though because not everyone likes cupcakes to be this way. 

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As always, I suggest that you enjoy these cupcakes with tea :) 

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You can check out Pique Tea here and see all their teas! These last a while because there are a bunch of packets in one box and I think theyre great for on the go tea without sacrificing the flavor! 

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Homemade Matcha Sprinkles

Tea Sprinkles.

One of my favorite food bloggers is Adrianna from A Cozy Kitchen and the other day she posted a recipe for homemade sprinkles! She made them these beautiful  colors and I got to excited at how simple the recipe was so I decided to make my own! 

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When I look at a recipe that I want to incorporate tea into I look for butter, milk or water to infuse the tea into. This recipe only has a few tablespoons of water so I decided to use tea in powder form, aka MATCHA! wooohooo!

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I used Adrianna's recipe as inspiration but cut it down quite a bit. It still made a lot of sprinkles!

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I also refrigerated them overnight but I'm sure letting them set for several hours will be ok as well. I used Adrianna's advice and used a wilton #2 tip. The tip is small so the sprinkles are the perfect size but it's VERY tiring to pipe it all out!

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I know that white chocolate and matcha is the common pairing but I honestly don't like white chocolate very much! I made this fudge frosting for a roasted blueberry cake and the matcha tasted SO GOOD !

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Depending on what your piping skills are like, you could make all sorts of shapes with this mixture! 

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Now, a word about the matcha usage. I used Matchaeologist (warning: affiliate link!) I used two tablespoons in the mixture and that gives them a very STRONG matcha flavor. If you want something more subtle use less and the color will also be lighter green. 

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These are very elegant sprinkles that can be used for fun or a great gift! 

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Berber Tea Noodles

Minty Noodles.

When I was younger I used to eat noodles all the time! Not just mac 'n' cheese but my mom would make this "green sauce" which wasn't really sauce just butter and basil which was SO GOOD. Nowadays I try to eat as healthy as I can, avoiding an excess of grains and noodles, with the exception of rice. I can't live without my rice!

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After doing some research I kept finding "green tea" noodles but these were mostly pre-packaged noodles that were made with green tea. I decided that I wanted to infuse my noodles and although I couldn't find an exact method, I kept it really simple. 

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I think that to make this recipe a success, you should use whatever noodle type you want. I used these flat korean noodles that I had in my shelves and they were great but I think this would work with any noodle and here's why. All you do is dump the tea into the water with the noodles and they will cook in the tea! The Berber blend from Tay Tea has Moroccan mint so it gives the noodles this fun minty flavor!

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I love every part of tea and when I make recipes I often leave some of the leaves in it for fun because they don't bother me. If you cook the noodles in the tea you will have noodles with pieces of tea leaves on them, I really like this but if you don't you can do it a different way. If you want tea leaf free noodles, I would brew the tea first, strain it then cook the noodles in them! 

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Now on to toppings and sauce. This would be delicious with a number of different sauces and I encourage you to pick your own. I like to use whatever ingredients I have so I whipped up a little stir fry of garlic, onions, salt and garlic chili paste! 

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Mix your noodles and enjoy! The minty flavor is very refreshing! I Wanted to share really quickly a book that my friend Lu-Ann over at The Cup Of Life wrote, it's filled with inspiration and I often like to read it when I'm enjoying tea! You should also check her out because she recently had me on her monthly "at the tea table"

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So there you have it, another fun and simple way to incorporate tea into your day! I want to encourage you to give Sips by a shot, not just because I partner with them but I think that their monthly boxes are seriously a great way to discover new teas if you're into that! Also, this weekend 100% of their sales will be donated to Hurricane Harvey Relief! 

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Tea Infused Biscuits & Butter

Tea Biscuits.

One of my favorite things to make when I first started baking was scones! They were one of my favorite foods to have with a cup of tea! When I was trying to decide what to make with my Sips by teas, I remembered that I have never made any biscuits when enjoying tea. The sunset red from teabook was perfect because its a darker tea and has sweeter notes. 

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I was of course excited about brewing this tea in my gaiwan! I really love the little packets they came in, perfect for one serving! I wanted my tea to be really strong so that the flavor would be present in the biscuits so I used 3 of the packets but feel free to use as much or as little tea as you like depending on how strong of a flavor you want! 

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I did strain the tea but I always like to leave a few leaves in there for fun :) 

This is a really dry batter that makes thick but yummy biscuits! There is baking powder in the batter so these will rise even if the batter is less thick. I think it would be safe to decrease the flour a little bit to get fluffier muffins. Next time I may also either infuse the tea into milk to use in the recipe or simply add milk little by little to loosen up the batter. 

As far as sugar, it's up to you on how sweet you want to make these. I used only one tablespoon in mine which made these slightly more savory and using up to 4 tablespoons would make them sweet, your choice!

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Make sure to enjoy these sooner rather than later! I tasted these right when they came out of the oven and also later. They are good in both cases but I really liked when they were warm out of the oven. 

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Tea infused butter! I've written about this on my blog before because it's an easy way to get tea into a recipe since most recipes include butter! All you have to do is melt the butter, throw the tea in to brew, strain and then let it cool, it will congeal. As far as brewing time, I always wait until the butter becomes fragrant. 

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I used all sorts of delicious teas for my butter, here is the list! 

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The tea infused butter is a fun addition and would be a great party appetizer to have the biscuits and the different butter flavors! 

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Beer, tea & tequila cocktail

BeerTea!

I find all sorts of fun brands through instagram and I was so excited to come across Owl's Brew which combines beer & tea! I was at a total wine & more and came across this flavor that combines amber ale, darjeeling hibiscus, strawberry and lemon juice. How could I resist?!

Just a little background, I actually enjoy a good beer so the thought of combining beer and tea was really exciting for me. They have a stout coming out in October with chai and I can't wait to try that one too!

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After some thought, I decided that the black tea and lemon would be a great combo with tequila. I also wanted to add a little spice so I included some ginger liqueur as well. The great thing about this cocktail is that you should make it one cup and you can control how strong or weak you want the drink to be!

I suggest using equal parts tequila and ginger liquer so that you get both flavors but it's not too strong. 

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Once everything is in the cup just fill the rest of the cup with the Owl's Brew! The majority of the drink is the Owl's Brew so it's bubbly and sweet!

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I really like the taste of these flavors combined especially because the Owl's brew has the distinct taste of beer AND tea. 

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The lime garnish is a great addition to give your drink an extra kick if you'd like!

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This is a super easy drink and could be made into a pitcher as well if you have a larger party. 

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Do you have a favorite tea cocktail?! 

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Darjeeling Pusheen Pops

Pusheen Pops!

If you've followed me on instagram you probably know that I'm a pusheen fan! In the summer pusheen box, I got a bunch of cool items including super cute popsicle molds! On the same day I also go my monthly Sipsy by box and knew that I HAD to create another popsicle recipe. I love the way black tea popsicles so I chose this Darjeeling from Harney & Sons

I wanted to give the popsicles a bit of "spice" so I decided on fresh cinnamon and to sweeten them a bit I also added rock sugar. This is an optional part of the recipe and you can put as little or as much as you'd like depending on how sweet you want the popsicles. 

These molds are BPA free but they are made of plastic so you want to make sure your tea is cool before pouring teas into the molds. 

I filled these up not all the way to the top so there is space to pour some milk in later on! 

I kept checking on these and when they were semi frozen I poured a splash of milk in each one. You can kind of see the streaks of white on the pops! I added milk to give these a bit of a creamy taste so they aren't just frozen ice. 

Are these not the cutest popsicle molds??! 

Not advertising for pusheen box, I just loved what I got so much! Not pictured, pusheen ice pack, backpack, vinyl figure, luggage tag and passport holder!

Sage Rose White Rolled Ice Cream

Rose Roll Up. 

I had a familiar friend on the menu recently, Sage Rose White from Wight Tea Co! I used this tea in a post a while ago. This tea is so nice because it's light and floral thanks to the white tea and rose, it also has such a wonderful fragrance!

I know and love Wight Tea Co so much and was super excited that they are now a brand partner with Sipsby!  I mean, check out this tea. It is BEAUTIFUL! P.s. You can use code teathoughts to get 50% your first box! 

This tea is also delicate, so make sure to not over brew it. I have in my instructions to let it sit in the heated milk and cream for 2 minutes. Usually when I cook with teas, I like to increase the brewing time to make sure that the flavor or the tea can withstand any cooking but there is no cooking required in this recipe.   

A while ago I saw a bunch of videos of "rolled ice cream." The ice cream masters (this is my nickname for them) would mix your flavors of ice cream with whatever toppings on a freezing cold flat surface then spread the ice cream very thin and shave it off with what looks like a paint scraper. Of course, I thought that 1) I wanted that ice cream and 2) I bet I can remake it! 

From what I've seen this is a traditional Thai dessert so I did some research to see if the ice cream was made a certain way. I saw a bunch of diy recipes and they all seemed to look like regular ice cream ingredients so I followed suit. 

Next, I decided on salted pistachios. It took me a LONG time to decide on what to incorporate into this ice cream. The tea already has such a wonderful flavor and I didn't want to put something like cookies or chocolate into it and overpower the tea. I had some salted pistachios at home and my Persian roots decided that pistachios and rose make a lovely combo.

I've had salted caramel and also butter pecan which can sometimes have a slight salt flavor from the pecans and I love those both. I thought, why not the same thing with pistachios?! 

When you look at the recipe below you'll see that it's very simple but the rolling part was a challenge for me! I used a regular spatula but next time I want to go out and get something very thin like a paint scraper. If you look at the "roll" on the left, that was my first attempt and the one on the right is my second which came out much better! Some advice about rolling: Be confident in your roll and don't do it too slow because I think that gives the ice cream time to break. 

This is definitely an eat immediately dessert! I wanted to give a few notes about the Almond milk and cream. I used almond milk because it's what I had and wanted to test it out but the cream definitely is the main flavor. This was very creamy and delicious which I love but I think it's totally possible to substitute the cream with coconut milk to get the same consistency but with less cream and no dairy!  

In most cases I've seen the rolls topped with other ingredients like sprinkles, hot fudge etc but I decided to keep this plain and the salted pistachios are DIVINE! What flavors would you like to get on your rolled ice cream?! 

Jasmine Sangria

FruTEA. 

Summer time means lots of fun drinks and although I'm not the biggest fan of wine, I knew it would be good to make a sangria with this jasmine tea from Just Tea. That came in my sipsby box.  

I love that this tea combines the purple tea and jasmine with cornflower blossoms. The cornflower blossoms make the tea so beautiful! 

In my recipe I talk about choosing 3 fruits. I chose peach and blueberry and then cherries for the garnish. I also later threw in a bunch of cherries as well. Soaking the fruit in the ginger liqueur gives the sangria more depth in it's taste. I chose the ginger liqueur because I thought that ginger and fruit are a delicious pair and ginger is also a versatile flavor when it comes to making cocktails. 

I took a trip down memory lane when I chose vinho verde for the wine. As I've discussed I'm not much of a wine drinker but I do enjoy bubbly drinks. Vinho Verde is definitely bubbly. In college, my roommate and bestie introduced it to me and I fell in love. Sometimes we would make excuses to stay in instead of going out and share a bottle while watching movies. I have such wonderful memories of vinho verde and that's why it had to be what went in the sangria!

In my directions I talk about putting in the fruit first but in this photo that's not what you see. This was just a lesson learned after making the sangria. The order of the fruit doesn't matter too much but it's better to put the majority of the fruit into the pitcher when it's empty so that you avoid lots of splashing!

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After the entire bottle of wine is poured into the pitcher, you can top it off with a little extra ginger liqueur for taste if you'd like or perhaps add a drop or two to each glass you pour. 

If you want some guidance on choosing fruit, I would say that of the 3 that I used the peaches were the best. They soaked up the flavor so well and it was easier to fish out the pieces to enjoy. The blueberries were also good and cherries as well but If I created this again I would probably substitute the cherries with raspberries!

What fruits would you choose?!