Posts Tagged 'rooibos'

Rooibos Snickerdoodles with Chai Spice

 

Rooibos Snickerdoodles

Love rooibos? Us too. That’s why this week we’ve added it to the humble Snickerdoodle and upped the ante on the traditional sugar-and-cinnamon topped cookie!

To complement the sweet, earthy taste of these bonafide tea cookies, we’ve dusted them with chai spices instead of plain old sugar and cinnamon. We think we may have just discovered the ultimate Snickerdoodle – try it yourself and see!

To transform your Snickerdoodles into red tea and spice cookies, simply add some Tealish Rooibos Latte Mix to your favourite Snickerdoodle recipe. Our Latte Mix is a unique and versatile tea: made of stoneground rooibos and gently mixed with a bit of fruit pectin and cane sugar, the powdered form of this tea makes it a snap to add to baking! For these cookies, add one teaspoon of rooibos for every cup of flour, and combine with the dry ingredients.

rooibos latte mix

Then, toss a few different spices into your sugar-and-cinnamon mix. Pick and choose from your favourite chai flavours – we love cinnamon combined with ginger, cardamom and a pinch of nutmeg, but allspice and ground fennel are nice, too.  Your kitchen will smell warm and inviting as these bake in the oven!

Serve alongside a nice cup of tea, preferably with family and friends.

 

Rooibos Risotto with Asparagus and Coconut

Rooibos Risotto 2
While we typically think of South African rooibos as a welcome addition to desserts, the sweet, slightly woodsy character of this tea also works well in savoury dishes, imparting a delicate flavour and gorgeous hue. Here, we’ve used rooibos in place of broth and paired it with fresh, spring asparagus and creamy coconut to make a risotto that tastes as good as it looks.

Ingredients:
1 bunch asparagus
2 tablespoons coconut oil
1 cup risotto rice
½ onion, finely diced
2 cloves garlic, minced
1 inch piece of ginger, minced
1 stalk of lemongrass, peeled and gently bruised
2 lime leaves
½ cup dry white wine
3 cups prepared Tealish Organic Rooibos tea
½ teaspoon salt
¾ cup coconut milk
½ tablespoon agave
½ tablespoon lime juice
Freshly ground pepper, to taste
Unsweetened shredded coconut and thinly sliced Thai basil, to garnish

Directions:

  1. Begin by preparing your tea. Make sure the infusion is strong, and keep the tea warm!
  2. Wash and trim the ends off the asparagus. Slice into 2-inch pieces, saving a few stalks whole for garnishing the bowls.
  3. Warm 1 tablespoon of the coconut oil in a large non-stick fry pan. Add the asparagus and a pinch of salt, and cook until the asparagus is bright green but still has a bite to it, about three minutes. Transfer asparagus to a plate and reserve.
  4. Heat a large saucepan on medium, and add the remainder of the coconut oil. Add the onion and cook until translucent, 5-7 minutes. Stir in the garlic and ginger and cook for an additional two minutes, until fragrant.
  5. Add the rice to the saucepan and stir to coat. Allow the rice to toast for about two minutes. Pour in the wine and stir until all the liquid has been absorbed.
  6. Place the lemongrass and lime leaves in the saucepan, along with ½ cup of the tea and the salt. Stir gently until all the tea has been absorbed.
  7. Continue to ladle the tea into the rice, ½ cup at a time, making sure all the liquid is absorbed before adding the next ladleful. You will need up to three cups of tea, depending on how dry your rice is. The rice is done when it is tender but still firm to the bite.
  8. Remove the lemongrass and lime leaves. Stir in the coconut milk, lime juice, agave and pepper, and add the asparagus. Cover, reduce heat to very low and let the mixture warm for about five more minutes.
  9. Serve in bowls, garnished with shredded coconut, Thai basil leaves and reserved stalks of asparagus.
  10. Enjoy!

 

Sweetie Pie Strawberry Smoothie

mlkwwords

There’s something so decadent about a strawberry milkshake: creamy, fruity, and perfectly pink, it always feels like such a treat. On the other hand, normal milkshakes are loaded with refined sugar and dairy, rendering them, well, not very healthy! But here at Tealish, we pride ourselves on being inventive with flavours, so we meddled around with some of our favorite ingredients to come up with the best tea infused, vegan strawberry smoothie-shake, just in time for Valentine’s Day! The best part? It’s full of antioxidants!

The Goods:

Recipe makes 2 servings

5 teaspoons of Sweetie Pie Rooibos

1/4 cup boiling water

1 Tablespoon Rooibos Latte Mix

1/2 cup of frozen organic strawberries

1/2 cup of Almond milk (or milk of your choice)

1 cup vegan vanilla ice cream (we LOVE Luna and Larry’s Coconut Bliss in Vanilla Island)

mlk2

The Method:

1. Steep 5 teaspoons of Sweetie Pie Rooibos in 1.4 cup boiling water for 5 minutes. Let the water cool.

2. Once cooled, add the steeped tea and all other ingredients into a blender or milkshake maker. Blend until smooth.

3. Pour, add some romantic straws and/or garnishes and enjoy!

Healthy AND Refreshing Iced Tea!

Tea is a cold-month favourite, but most people turn to the “classic” drinks of spring and summer once the warm weather hits, including pre-packaged sodas, juices, and iced teas. What many don’t realize is that these drinks are typically loaded with sweeteners, and indulging in a glass or two a day is usually equal to one full day’s amount of recommended sugar. Aside from the unpleasant weight-gain that follows sugar gorging, other side-effects such as migraine headaches and intestinal issues are linked to over-consumption of sugar. So what should you turn to when you’ve had too much ice water, don’t want the sugary drinks of summers past, but need some flavour in your life? …

Water can quickly turn from refreshing to bland when trying to stay hydrated in summer!

… Any tea can be iced. It’s true. And the most simple method is often to make a large quantity and store it, so that your favourite drink is on-hand and convenient. What you’ll need:

  • A jug
  • An infuser (Any old jug and infuser will do, but if you’re committed to iced teas the way we are, we suggest something made specifically for loose-leaf iced teas. We offer Bodum® and Takeya® varieties in-store)
  • 2-3 grams of tea per serving (When making large quantities, 1 teaspoon per 6 ounces. If you’re doing a two-litre jug, that means you’ll need 11 teaspoons or 22-33 grams. )
  • Cold water

Put the cold water and tea-filled infuser in the jug and let it sit in the fridge overnight. Voila! Your favourite iced tea awaits you in the morning.

Iced tea can be made in all quantities and varieties!

You can make individual cups of iced tea, too. Here is our classic Citrus Grove recipe for a single serving:

  • 3 teaspoons loose leaf tea
  • 6 oz hot water
  • 6 oz ice cubes
  • Lemon, fruit or herbs to taste

Infuse the tea in the hot water, add ice cubes and enjoy!

If you’re interested in something a bit sweet, loose-leaf iced tea is still a better option. Simply add a bit of honey or sugar syrup (a bit of sugar mixed with a bit of hot water) to your cup. This way, you know exactly how much sugar you’re consuming with each glass!


ABOUT TEALISH

Tealish is a modern tea boutique located in downtown Toronto, Canada. This blog is meant to be a peek in to what Tealish is up to as well as a source of information about loose leaf tea and all things tea related. We hope you enjoy these posts and we hope you enjoy our teas – check us out online at www.tealish.com

Twitter Feed

Error: Twitter did not respond. Please wait a few minutes and refresh this page.