1. Earl Grey Tea Cupcakes

    hellotheworldisyouroyster:

    Tamara is arriving in England in a few hours, so I decided that I needed to bake some celebratory cupcakes. I used the recipe from the hummingbird bakery as you can always trust them for light, fluffy, delicious cakes.

    I chose to make earl grey ones as a) I love tea and b) as a Austrian, Tamara has demanded that she drinks as much tea as possible.

    Below is the recipe. I used one more teabag than they recommended to give a stronger flavour of tea and bergamot as well as cooking them for an extra couple of minutes (this might be because my oven’s temperature isn’t overly trustworthy so keep an eye on them).
    Hope you enjoy them!

    For the cakes:
    4 Earl Grey teabags
    3tbsp just-boiled water
    80g unsalted butter, softened
    280g caster sugar
    240g plain flour
    1tbsp baking powder
    ¼ tsp salt
    200ml milk
    2 large eggs

    For the icing:
    50ml milk
    500g icing sugar
    160g unsalted butter

    One or two 12-hole deep muffin tins

    1.Place the teabags in a bowl and add the just-boiled water, then leave to brew for 30 minutes.
    2.Preheat the oven to 190°C (375°F), Gas mark 5, and line a muffin tin with muffin cases.
    3.Use a hand-held electric whisk or freestanding electric mixer with paddle attachment to mix the butter, sugar, flour, baking powder and salt on a low speed until the texture of fine breadcrumbs.
    4.Pour the milk into a jug, add the eggs and whisk by hand. Add the brewed tea, squeezing every last drop from the teabags into the milk mixture, then set the teabags aside for the frosting.
    5.Pour three-quarters of the milk mixture into the dry ingredients and mix on a low speed to combine. Then mix on a medium speed until smooth and thick. Scrape the sides of the bowl, add the remaining milk mixture and beat until all the ingredients have come together and the batter is smooth.
    6.Divide the batter between the paper cases, filling each two-thirds full. If there is batter left over, spoon it into more cases in a separate tin. Bake in the oven for 18-20 minutes or until risen and springy to the touch, then leave to cool slightly in the tin before transferring to a wire rack to cool fully.
    7.While the cupcakes are cooking, place the used teabags in a small bowl with the milk for the frosting and leave to infuse for 30 minutes. Remove the teabags and give them a good squeeze to extract maximum flavour.
    8.Using the electric whisk or freestanding mixer with paddle attachment, whisk the icing sugar with the butter on a low speed until no large lumps of butter remain and the mixture is still powdery. Pour in the tea-infused milk while mixing slowly, then increase the speed to high and whisk until soft and fluffy.
    10.Ice the cakes when they are cool

  2. cardamomcollective:

    MidWinter Minnesota Masala!!

    This recipe came about last night, from my desire to sip chai but my necessity to get some immune boosting spices circulating.

    I also have a habit of making overly caffeinated beverages too close to bedtime, and since I had a rather homely looking bag of rooibos laying around,  I decided it was worth the risk of a new recipe experiment. I basically threw in every spice I had that I’d heard might be good for fighting whatever keeps creeping into my sinuses. I did not keep an exact measurement but promise to try and post after more experimentation. The nice thing is, I think this mixture could be pretty open. One thing I’ll say is turmeric can get a bit strong, and I actually had purchased one I didn’t like very much at all. I’ll have to investigate which company, but I really like this little bottle from Whole Foods, it’s quite floral and nice in delicate drinks like this. It is also Fair Trade and Organic, which I am really seeking out in my spice purchases.

    So, I threw in a bit of each of the following…

    Cardamom

    Black Pepper

    Turmeric Powder

    Ground Ginger

    Dried Ginger

    Fresh Ginger

    Dried Rose

    Fennel Seeds

    Vanilla Bean

    Cloves

    Cinnamon Bark ( Actually, technically it was Cassia, but its what you most likely have in your cupboard, we’ll discuss that further cinnamon week!)

    Star Anise

    Red Rooibos Tea

    As I said I don’t have exact measurements, I’d say a good amount of ginger and turmeric were used as well as black pepper and cardamom. I snipped up half a vanilla bean, a good handful of rose. I don’t like an overly licoriced cuppa, so I went easy on the star anise. I also went easy on the cloves. But, you can tailor this to your own palette!

    Lastly, I have been going by a general formula of boiling all tea and spices for about 5 minutes, then adding milk/nutmilk/coconut oil or milk and brining to boil again for a minute or so. Finally, I usually add sugar at the end but I just put honey straight into the cups to stir in this time, since I was going for an Immuni-Tea :). I am in favor of raw honey for this, especially when I am sick.

    I thought it turned out great, warming and calming. I liked it so much that I crushed up a batch to be stored this week. I have down the same with my regular masala black tea blend, and I made a half and half this morning to get a bit of caffeine.

    Any questions? What do you put in your chai? What’s been working for you? I will say, in regards to milk and sweeteners… I have been trying to go easy on them, but I really do enjoy my chai when its almost a half and half ration. Something about the milk and fat really brings out the flavor and body of the spices. I’d love to hear your thoughts!

  3. stashteacompany:

Photo Credit: Hummingbird High
We are excited to share a delicious recipe with you from a local Portland blogger, Hummingbird High! These soft, dark chocolate chip cookies have a tasty twist, the butter is infused with the comforting flavors of Stash Earl Grey black tea. Yum!
Read More

    stashteacompany:

    Photo Credit: Hummingbird High

    We are excited to share a delicious recipe with you from a local Portland blogger, Hummingbird High! These soft, dark chocolate chip cookies have a tasty twist, the butter is infused with the comforting flavors of Stash Earl Grey black tea. Yum!

    Read More

  4. INGREDIENTS 
2 tbs Olive Oil
8-10 large eggs (egg yolks optional);
1 medium squash, chopped (about 1 cup)
1/3 cup heavy cream (soy creamer optional)
1 cup Gruyere cheese or Feta, grated.
1 medium red bell pepper, chopped (about 1 cup)
1/2 medium yellow onion, chopped (about 1/2 cup)
2 cups mushrooms (Shiitake, Baby Bellos & Oyster), diced
7 tsp Iron Goddess Oolong tea leaves steeped in 4 oz water
1/2 bunch asparagus, diagonally sliced into 1/4 in wide sliced (about 2 cups). 

PREPARATION: 
Preheat oven to broil. Steep Oolong tea in 4 ounces water at 190° for 4 minutes. Heat oil in medium skillet over medium - high heat. Sauté onions until brown (optional: add 1 tablespoon of chopped Oolong tea leaves). Add pepper, squash, mushrooms and asparagus and sauté. Cover and let cook for 3 - 4 minutes. Whisk eggs and cream in a large bowl. Add steeped oolong and whisk more thoroughly. Pour egg mixture into the veggies in the skillet and gently stir. Cover & reduce the heat to low and cook until eggs are almost set (about 8 - 10 minutes). Loosen edges with spatula. Add cheese, place in oven and cook until the top starts to brown (about 3-5 minutes). Place a large serving plate over the pan, and carefully invert to turn out the frittata. Let sit for 5 - 10 minutes. Cut into wedges & serve. Serves 6 - 8.

Their Iron Goddess Oolong, is fairly greenish, but not overly vegital.  You can probably substitute it, and likely should.  Silk Roads is some of the best quality imported teas I’ve had, period, but the price.
Recipe courtesy of Silk Roads Tea

    INGREDIENTS 

    2 tbs Olive Oil

    8-10 large eggs (egg yolks optional);

    1 medium squash, chopped (about 1 cup)

    1/3 cup heavy cream (soy creamer optional)

    1 cup Gruyere cheese or Feta, grated.

    1 medium red bell pepper, chopped (about 1 cup)

    1/2 medium yellow onion, chopped (about 1/2 cup)

    2 cups mushrooms (Shiitake, Baby Bellos & Oyster), diced

    7 tsp Iron Goddess Oolong tea leaves steeped in 4 oz water

    1/2 bunch asparagus, diagonally sliced into 1/4 in wide sliced (about 2 cups). 

    PREPARATION: 

    Preheat oven to broil. Steep Oolong tea in 4 ounces water at 190° for 4 minutes. Heat oil in medium skillet over medium - high heat. Sauté onions until brown (optional: add 1 tablespoon of chopped Oolong tea leaves). Add pepper, squash, mushrooms and asparagus and sauté. Cover and let cook for 3 - 4 minutes. Whisk eggs and cream in a large bowl. Add steeped oolong and whisk more thoroughly. Pour egg mixture into the veggies in the skillet and gently stir. Cover & reduce the heat to low and cook until eggs are almost set (about 8 - 10 minutes). Loosen edges with spatula. Add cheese, place in oven and cook until the top starts to brown (about 3-5 minutes). Place a large serving plate over the pan, and carefully invert to turn out the frittata. Let sit for 5 - 10 minutes. Cut into wedges & serve. Serves 6 - 8.

    Their Iron Goddess Oolong, is fairly greenish, but not overly vegital.  You can probably substitute it, and likely should.  Silk Roads is some of the best quality imported teas I’ve had, period, but the price.

    Recipe courtesy of Silk Roads Tea

  5. Earl Grey Shortbread Cookies! »

    Perfect thing to do on a summer’s day.  :D

  6. : Chocolate Kava Chai Cupcakes»

    qtfoodie:

    image

     

    Recipe from vegweb.com

    1/2 cup vegan vanilla yogurt

    2/3 cup nondairy milk (I use Almond Milk)

    1/4 teaspoon vanilla extract

    1/4 teaspoon almond extract

    1/3 cup canola oil

    1 cup all purpose flour

    1/3 cup cocoa powder

    1 teaspoon baking powder

    1/4…

  7. Murderous Filigree: vegan Earl Grey pancakes»

    thischarmingdeni:

    i promised i’d make recipe posts, so why not start with breakfast?! these pancakes are like having cookies and tea!

    ok, my very delicioso Earl Grey pancakes

    ingredients:

    2 cups flour (any flour you like. i enjoy 1 cup all-purpose and 1 cup of oat flour for this)

    1 cup soy milk (or any vegan…

    (Source: , via ohmydarjeeling)

  8. cinnamon.: Earl grey hot chocolate ~ »

    silliestlovesongs:

    I would like to share this recipe with you!It has been suggested by my beloved anon ;)
    I’m totally trying this tomorrow!Bless Earl Grey.
    Taken from —> x

    INGREDIENTS (serves 2)

    • 1 ½ cups milk
    • 1 ½ tsp earl grey tea
    • 6 square of dark chocolate, or to taste

    METHOD

    • 1. Combine the milk…

    (Source: ssilliestlovesongss)

  9. Pumpkin Spice Scones with Candied Ginger dipped in black tea tastes like the best chai tea you’d ever find.

  10. Green Tea Poached Salmon»
  11. fuckyeahspices:

English Breakfast Ice Cream

    fuckyeahspices:

    English Breakfast Ice Cream

    (Source: glorifyingspices)

  12. blakedandan:

Earl Grey tea cookie recipe (click through to the recipe) 

    blakedandan:

    Earl Grey tea cookie recipe (click through to the recipe) 

    (Source: blakedanny)

  13. mintjournal:

    Quick & easy skinny chai tea

    Ingredients:

    • 1/2 cup of fat-free or low-fat milk
    • 1/2 cup of water
    • 1 decaffeinated chai tea bag
    • 1 tsp of honey

    Heat the milk and water, once it’s hot pour on a cup, add the tea bag and let it rest for 3-5 minutes. The longer you allow the tea to steep, the stronger the tea will be. Add honey and serve hot.

    Tip: do not pour the tea over boiling water, letting the water cool helps to prevent burning the tea leaves, which can result in a bitter, unpleasant flavor

    (Source: )

  14. 
Lemon & Lime Iced Tea with Mint
  15. gastrogoodies:

Chai Ice Cream

    gastrogoodies:

    Chai Ice Cream

About

Simply put, this is a quaint little blog about tea.


“If you are cold, tea will warm you; if you are too heated, it will cool you; if you are depressed, it will cheer you; if you are excited, it will calm you.”
- William Gladstone