Posts Tagged 'tea'

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!

 

Chamomile, Banana and Oat Smoothie

 

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This is a gentle and uncomplicated smoothie that’s easy to make and even easier to drink. Here, floral chamomile tea is perfectly complemented by sweet banana and creamy, comforting oats.  A dash of honey adds extra sweetness!  Try this drink on those days when you need a calm, cool moment.

Ingredients:

1 banana, frozen
3 tablespoons rolled oats
1 tablespoon honey
1 cup of iced Tealish chamomile tea*

Directions:

Put all ingredients into blender and process until smooth.  Enjoy!

*Not sure how to make iced tea?  See our recipe for the perfect glass here!

Razzmintazz Smoothie

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This pretty pink smoothie is a terrific morning pick-me-up!  Fresh strawberries and raspberries blend perfectly with Razzmintazz, a delicious fusion of fruity blackberries and raspberries, tart hibiscus, floral chamomile and cool peppermint.  The end result is a sweet and refreshing breakfast drink that’s sure to brighten even the rainiest of days in April.

Serves one thirsty person

Ingredients:

1 cup fresh strawberries, rinsed and hulled
1 cup fresh raspberries, rinsed
1 banana
1/4 piece of avocado
1-2 tablespoons agave or honey, optional
1 cup boiling water
4 teaspoons Razzmintazz tea
1 glass of ice

Directions

1. Start by brewing your tea.  Put the tea leaves in a small brewing vessel, pour the water over them and allow the tea to steep for about four minutes.  This will create a strong infusion.  When the tea is brewed, pour it over the glass of ice.  Some of the ice will melt and dilute that infusion, and you’ll be left with the perfect glass of iced tea!

2. Put the rest of the ingredients along with the tea into a blender, and blend until smooth.

3. Enjoy!

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Pink Dragonfruit Tea Cocktail!

ImageSummer has finally arrived in Toronto – which means it’s iced tea cocktail season 🙂  On a recent cottage trip to the Muskokas, I was inspired to mix some pinot prigio with Pink Dragonfruit tea. It was a hit with my fellow cottage goers! Image

Here is what you need:

50g of Pink Dragonfruit (or any tea you desire) 

Tea infusers of some sort (I used Finum filters from Tealish – they’re effective because you can just toss them in the pitcher)

1 bottle of your favorite white wine (pinot grigio works great!)

How I did it:

I scooped 8 perfect teaspoons of tea into two separate Finum filters, tied a knot and dropped them in a pitcher. I then poured the entire bottle of wine into the pitcher and steeped over night. The great part about the cold tea method is that the longer it steeps the better it tastes! I also kept the filters in the container and continued to top off the pitcher with extra wine throughout the day!

If you’d like, garnish with fresh fruit to serve.

You don’t have to limit yourself to Pink Dragonfruit tea, either!  Try cold steeping any of our fruit blends with white wine to create delicious tea-infused cocktails all summer long. Some of our other favourites include Pina Colada, Sweet Pear Punch and Southern Belle, but the options are endless!

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Summer Tea-sicles by Tealish

We’ve been busy creating the ultimate in summer tea-treats: tea popsicles!

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How we did it:

Lavender, Honey & Lemon Tea-sicle

5 teaspoons Tibetan Wild Lavender in 6oz boiling water – Steep for 5 mins.

*add a few lavender flourets into the mix for added cute-factor

Stir in 2 Tablespoons Honey

Add approximately 2 teaspoons of Lemon Juice

Pour into your desired Popsicle mould and wait overnight!

Sweet and Sour Hibiscus Tea-sicle

Approximately 5 Organic Hibiscus Petals in 6oz of boiling water – Steep for 5 mins

*throw a petal or two into the mould for added cute factor

Stir in 2 tablespoons of sugar

Pour into desired Popsicle mould and wait overnight!

Matcha Green Tea-sicle

1 teaspoon of Matcha Latte Mix whisked into 6oz hot water

Once the mix is completely dissolved into water – Pour into desired Popsicle mould and wait overnight!

The options for these Tea-sicles are endless! Follow these yummy reciepes or create your very own Tealish tea-sicle!

Sweetie Pie Strawberry Smoothie

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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)

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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!


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

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