So here’s my review for Loki, Thor will come later.
Wow damn minty as fuck. Right out of the bag, it smells like mint, but you can also really smell a strong undertone of the gunpowder green tea in it. My roommate Lea said that it smells like the color pink, but she’s strange so whatever.
I let the kettle go till it whistled and made a pot that steeped for 5 minutes, and I didn’t add any sweetener or milk or anything. It’s just pure Loki awwww yeah.
It was perfect. Hot but still super refreshing, it leaves a nice tingle in your mouth. The mint isn’t overpowering because the green gunpowder makes it extremely smooth while still being epicly flavorful.
I absolutely can’t wait to taste it iced since I hear that makes it even better, which is something I just need to taste.
Chai-Iced Pumpkin Cookies
Makes about 3 dozen | Recipe adapted from Petite Kitchenesse
2½ cups all-purpose flour
½ cup butter (1 stick), softened
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
½ tsp nutmeg
½ tsp cloves
½ tsp salt
1½ cups sugar
1 cup pumpkin purée
1 tsp vanilla extract
2 cups confectionery sugar
1 tbsp melted butter
1 tsp vanilla extract
1 Chai Spice black tea bag
3 tbsp milk
1. Preheat your oven to 350°F. Combine flour, spices, salt, baking powder and baking soda in a bowl and set aside.
2. Mix together the butter and sugar in a separate bowl. Continue to stir while adding the pumpkin, vanilla and egg. When the mixture is creamy, stir in the dry ingredients until smooth.
3. You can thicken your batter by refrigerating it for half an hour. Afterwards, drop tablespoons of batter onto a baking sheet lined with parchment paper. Bake for 15–20 minutes, or until the edges turn a light golden brown. Remove from oven and let cool completely before frosting.
4. For the icing: Melt butter in a saucepan over low heat and add milk. Steep chai tea bag in the liquid for 5 minutes, then discard. Add the vanilla and sugar, and mix until it thickens into a smooth icing.
Chai Tea Truffles
Makes about 15 truffles
4 oz (113 g) dark chocolate bar
1 tbsp nonsalted butter
1/4 cup (2 oz) heavy whipping cream
3 tsp Chai Spice black tea
Coating (nuts, shaved chocolate, cocoa powder, sprinkles)
1. Chop up the chocolate and set aside in a heat-proof bowl. Combine the butter, cream and tea (loose or in a cheesecloth sack) in a small saucepan over medium heat. After bringing the mixture to just boiling, take the saucepan off the heat and let it sit for a couple of minutes.
2. Strain out the tea leaves, then pour the cream over the chopped chocolate and stir. The chocolate should be completely smooth; if not, heat it up in a microwave for 20 seconds. Cover the bowl and leave in the refrigerator for several hours, until the chocolate is firm.
3. Once firm, use a spoon, melon baller or your hands to form the chocolate into small balls. The chocolate will begin to melt upon contact, so make sure you have your coating ready. You can use anything as coating; just roll the truffles in it.
4. Keep the truffles in the refrigerator on parchment paper or a plate until they’re firm, then serve.
photo credit: Snixy Kitchen
If you love chamomile, you simply must try this cookie recipe from Snixy Kitchen! Chamomile, lemon and honey make an amazing flavor combination for a fresh and light springtime cookie. Be warned though…these cookies are GOOD and won’t last long!
Makes about 50 cookies
2¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
5 chamomile tea bags or 4 tablespoons loose leaf tea
½ teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 large egg
½ teaspoon vanilla extract
Zest of 2 large lemons
2 tablespoons fresh lemon juice
6 tablespoons honey
½ cup sugar for rolling cookies
Preheat the oven to 350ºF.
If using loose leaf tea bags, food process the chamomile tea until it is fine. I also sifted it through a strainer to get rid of any larger pieces that wouldn’t grind.
Combine the flour, baking soda, baking powder, finely ground tea, and salt in a medium bowl.
In the bowl of an electric mixer, beat together butter and sugar until light and fluffy.
Beat in egg, vanilla, lemon zest, lemon juice, and honey.
Slowly add the dry ingredients, and mix until just combined.
Drop teaspoon-sized balls of dough onto a parchment-lined baking sheet about an inch apart.
Bake 10-12 minutes, until lightly browned.
Mycroft’s Chai Tea CupcakesFor ages I’ve been wanting to make tea flavoured cupcakes, and when I finally got around to it, using the delicious Mycroft tea blend was a no brainer! So without further ado, here’s my recipe for Mycroft’s Chai Tea Cupcakes!Cupcake Ingredients:1/2 cup unsalted butter, room temperature2/3 cup granulated sugar1/3 cup powdered sugar (this will make the cake light and fluffy)3 large eggs1 1/2 cups all purpose flour1 1/2 teaspoons baking powder1/4 teaspoon salt1/4 cup Mycroft tea blend (or any chai tea)Buttercream Frosting :6 tablespoon butter - room temperature2 cups powdered sugarfew drops vanilla extract1/4 cup tea* (optional)Start by making the tea:
- Bring water to a boil
- Add 1/2 to 3/4 cup water to tealeaves. The leaves should be submerged, but you don’t want too much water. (I used 6 tbsp of tealeaves, but you can adjust this depending on how strong you want the flavour to be)
- Let steep 5-7 minutes.
- Add 1/2 cup milk.
- Let cool and go start making the cupcakes!Cupcakes:
- Line a muffin pan with cupcake liners and preheat oven to 350F/177C
- Beat the butter and sugar until it’s nice and fluffy.
- Add the eggs, one at a time.** Make sure you mix well in between each one. This makes the cupcakes super light.
- In a separate bowl, mix the flour, baking powder and salt.
- Add the flour mix and 1/4 cup tea. Add some flour, mix, add some tea, mix, add some flour, etc. until it’s all mixed in.
- Fill the pan with the batter and bake 17-20 minutes. At 17 minutes, check them with a toothpick. Don’t over bake them or they’ll be dry :(
- While those babies are cookin’, go make some frosting!
- Beat the butter until it’s light and smooth.
- Add the vanilla extract, 1/4 cup tea and half the powder sugar. Slowly beat until smooth, then add the remaining sugar.
- If your frosting is too thick, add a little more tea or milk.
- Make sure the cupcakes are completely cool before icing them or the frosting will just melt.Additional Steps:
- Decorate! I sprinkled my cupcakes with a mixture of ground ginger, cardamom, and sugar to make them pretty.
- Continue to insist that the diet is going perfectly fine, thank you very much.*NOTES:*If you choose to not include the tea in your icing, only use 1 1/2 cups of sugar.**The butter/sugar mixture might look kind of curdled as you add the eggs. Just make sure you beat them in well, and it’ll be fine once you add the flour.
Sailor Moon Tea Cookies
Tea Blend by Cara M.
Recipe Adapted from Judy’s Old Fashioned Sugar Cookies Recipe
Okay, so I really wanted cookies and I currently have a shelf in my pantry that looks like this:
I saw someone who was talking about making food with tea, and I thought, why not.
So then I looked up how to do it, which is basically making an infused butter and using that in the place of your recipe. So that’s what I did, and here’s the recipe I used.
- 1 1/2 cups sifted all-purpose flour
- 1 1/2 cups sifted Whole Wheat flour*
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup white sugar
- 1 cup and 1 tsp butter
- 1 egg, lightly beaten
- 3 Tablespoons milk
- 1 Tablespoon vanilla extract
- 1 (heaping) Tablespoon of your favorite tea (Sailor Moon Tea)
- Half a cup of sugar
- Food coloring (optional)
- In a saucepan, add butter and herbs together and heat on a low heat until melted. Remove from heat and allow to sit and infuse for several minutes. Strain the tea out of the butter.
- Mix flour, baking powder, salt, and sugar together in a medium bowl.
- Add the tea-butter to the dry mixture and mix until crumbly.
- Mix in the egg, milk, and vanilla extract until thoroughly mixed.
- Preheat the oven to 400ºF (200ºC)
- If you are rolling out the dough and cutting shapes, chill the dough for an hour. Then roll out dough onto a floured surface and cut into shapes. If you are not going to roll out the dough, chill for fifteen minutes, roll into balls and flatten.
- If you wish to, mix half a cup of sugar with a couple drops of food coloring. Generously coat or sprinkle the cookies with sugar and place on a baking sheet.
- Bake for 6-7 minutes or until golden brown.
*You can, of course, just use 3 cups of all-purpose flour, I just like to use a mixture of the two.
***I’m not sure of vegetarian/vegan substitutions, but feel free to share if you try it out!
Wow okay, I wouldn’t normally do a tea review for some random tea bag that my mom got from the food bank, but wow, this is fantastic.
It smells like a dark apricot with floral notes from the rose petals, lavender, and other ingredients.
When you drink it it stays the bitter black tea that you expect yet you can strongly taste the fruity apricot and bright notes of ginger and hibiscus.
I brewed it at boiling temperature for about 3-4 minutes. I didn’t drink it with anything added, but I believe that adding some sugar or honey would be fantastic as well.
I’m seriously thinking about finding this company and buying a box of this stuff because I just love it so much.
This time it’s the Pomegranate Green from Adagio.com
I bought this tea for my brother for his 18th bday, since he loves pomegranate and green tea, so I was very happy to see this on the Adagio site.
When you first open the bag it smells just like you would think, pomegranates and nice green tea. We brewed it with water at a temp where my kettle whistled and for about 1.5 minutes. We didn’t add anything, just drank it raw.
The taste is very nice, because you know that it is a green tea and it definitley has that smooth natural flavor. The pomegranate just pops up on you and it’s a wonderful additive that brings some fun to the cup. It does very nice thing to my tongue. Neither of the flavors are overpowering and my brother, who doesn’t like fruity teas, agrees that it’s just the right amount of pomegranate for his palate.
This time I made a whole pot for my family to enjoy! When I first opened the bag, my mom immediately said that it smelled like a sugary cereal, like Fruit Loops. That scent dampens after the tea has been brewed, but it still smells like…well, it smells like blue, there’s no other way to say it. TARDIS blue. The taste itself isn’t like Fruit Loops at all thank goodness, it’s a very nice black tea taste with a definite blackberry flavor. Sadly, I didn’t quite get the vanilla hint that the blend suggests and the taste seems rather artificial.
I brewed it at boiling for 5 minutes with about 1.5 tsp per ounce. Drank it straight, but I’m probably going to try it with clover honey later tonight.
A quote from my mother while she drinks her second cup of the night: “I’m totally loving this tea, because it’s just so strange tasting.”
Also, my tea cup is probably actually a soup bowl, but it has a tentacle for a handle so idc.