Recipes: Cooking With Tea

One of our core beliefs at Aromatica is that "Tea is more than a beverage!"  Not only is tea an amazing drink, it is also one of the most adaptable ingredients in cooking.  To stimulate your imagination, here are a few of our favourite recipes:

AROMATICA FINE TEAS
“COOKING WITH TEA” RECIPES
From
Aromatica Fine Teas
10015 Young Rd North
Chilliwack, B.C.
www.myaromatica.com

 

 

Welcome to our world of tea.  It is a myth that tea has always been brewed in teapots and served in china cups.  As you will see in the recipes that follow, tea is more than a beverage.  Many of the recipes call for dry tea leaves to be added.  If you have never cooked with tea, this may seem strange.  Fear not!  Your gusts will not languish around your buffet trying to choke down a mouthful of dry leaves and herbal stems.

 

For the dips, unless otherwise directed, five the tea a coarse chop with a knife on a cutting board or use an electric food chopper.  For cakes and cookies, you will chop the dry tea leaves into a fine powder – the concsistency of flour – before adding to the mix.  You can do this easily with either an electric coffee bean grinder (preferably one that has never been used for coffee because everything will smell like coffee), or a kitchen style mortar and pestle.  The tea leaves will soften and blend with the other ingredients during cooking.

 

Since so few people know how to cook with tea, your guests will experience a unique flavour.  Unless your guests know about this recipe list, you can be sure that your dish will be something new for them. 

 

As with all cooking, the recipe is simply “the thoughts of a chef on one particular day.”  In other words, feel free to explore, substitute, and experiment.  Follow the recipe the first time you make the dish, but from then on adjust to make it fit your taste preferences, seasonally available ingredients, and the particular guest list or  event you are cooking for.

 

If you have any questions, please email us at aromaticafine@gmail.com.  Certainly, if you develop your own tea recipes, send them to us.  If they pass the taste test we will include them in future collections for others to enjoy.

 

Above all, have fun!

 

Kim & Karen

 

 Drinks & Party Punch

 

Hot Apple Chai

  1. Heat 8 cups of pure 100% app juice (not concentrate) to just below boiling. Remove from heat.
  2. Put 2 Tablespoons of Aromatica Chai Sansibar Rooibos into a large infuser or sealed paper tea filter sack place in the juice to infuse.
  3. Brew 7 minutes, remove rooibos from pot, serve hot.

(Note: also delicious brewed in cranberry or pomegranate juice.  Just be sure to use true juice rather than juice concentrate to avoid bitterness.)

 

 

Chilled Fruit Chai

 Use the Hot Apple Chai recipe, but allow to cool in refrigerator after brewing.  Serve over ice.  Garnish with fresh berries or mint leaves.

 

Perfect Iced Tea

Note: This recipe employs a cold water infusion technique.  Contrary to your instinct, do not heat the water.  The principle is that rather than steeping the tea for 3-4 minutes in hot water, you will infuse the tea for 4-6 hours in cold water.  Although it requires planning ahead, the benefits are astonishing.  Since you will not boil the water, you will not force the oxygen out of it and make it go flat.  Since the cold water retains its oxygen, your cold tea will remain fresh longer, will not go cloudy, and will not release the tannins in black tea that cause it to taste bitter.  Using cold water means that you can safely leave green tea in for a long infusion without scorching the natural oils that cause bitter taste.

 

This recipe may be used with ANY tea: white, green, oolong, black, or herbal.

 

  1. Fill the pitcher you intend to serve from with fresh, cold water.
  2. Determine how many litres your pitcher holds and put one Tablespoon of tea leaves into a submersible infuser, mesh bag, or sealed paper tea filter.
  3. Place the leaves into the pitcher of cold water. Place pitcher in refrigerator.
  4. Allow to infuse for 4-6 hours (ideally place in fridge at bedtime and it will be ready when you awaken.)
  5. Remove tea leaves, serve cold or over ice.

 

 Southern Style Sun Tea

This is an old traditional south Louisiana method for making a delicious, summer thirst quencher.  Slow infusion of the tea under the direct heat of the sun creates a smooth tea not possible to achieve with a kettle or stove top.

 Wait for a hot, sunny day.

  1. In the morning, place 6-8 cups cold water in a lidded, clear glass jar.
  2. Add 4 Tablespoons black tea or herbal tea leaves to a submersible infuser or sealed paper tea infuser. Drop into the water and tighten lid securely.
  3. Place jar on surface that will receive at least four hours of direct undisturbed sunlight.
  4. After 4-5 hours in the hot sun, pour brewed tea into tall glasses filled with ice.
  5. Sweeten to taste.

For variety, garnish with mint leaves, berries, lemon slices, or quartered key limes.

 

Russian Tea

Ingredients:

4 cups boiling water

2 Tablespoons Aromatica Samovar Black Tea

4 Tablespoons whole raspberry jam.

4 thin slices of lemon

4 tall clear glass cups or mugs

 

  1. Place tea leaves in an infuser and palce in warmed teapot. Pour boiling water over leaves and steep for 4 minutes.  Remove leaves from brewed tea.
  2. In each tall clear glass cup or mug, place one full Tablespoon of jam. Fill mug with hot brewed tea, top with a lemon slice.
  3. Sweeten to taste, serve hot.

 

 

Smoked Sunshine

4 cups water

3 teaspoons Aromatica Lapsang Souchong tea

2 teaspoons honey

4 strips of lemon peel, each pierced by one whole clove

4 cinnamon sticks

 

  1. Place the Lapsang Souchong leaves in a infuser and place in warmed teapot. Pour 4 cups boing water over the leaves and steep 4 minutes.
  2. In each mug place ½ tsp honey, 1 clove-studded lemon peel, and one cinnamon stick.
  3. Pour brewed tea into mug, stir with cinnamon stick and savour slowly.

 

 

 

Appetizers and Dips

 

Chai Cream Cheese Dip

  1. Bring 3 ounces of water to boil, remove from heat. Brew two tsp of Aromatica Chai Sansibar rooibos in it for fifteen minutes, until it is strongly infused.
  2. Strain out chai and pour the brewed tea into a medium size mixing bowl. Add 8 ounce packet of cream cheese and 1-2 teaspoons of sour cream, to taste.
  3. Blend ingredients well. If the dip is too thick, add sour cream by half teaspoons until desired consistency is reached.
  4. Serve at room temperature as a dip for crackers, chips, or vegetables. Also makes a tasty sandwich spread.

 

 

Energy Herbal & Goat Cheese Dip

  1. Chop 2 tsp Aromatica Energy Herbal Tea Tea fine in a food processor.
  2. Blend dry tea into 8 oz sour cream.
  3. Crumble 3 oz goat cheese into small bits and blend thoroughly into the mix.
  4. Chill at least one hour before serving.

 

 Lemon Ginger Chicken Roll Ups

  1. Place two teaspoons Aromatica Lemon Ginger Green or Oolong tea leaves in a small bowl. Barely cover with hot –not boiling- water. Just enough for the leaves to absorb in three minutes.  Leet the leaves sit for three minutes in order to swell and absorb all the hot water.  Leave them no longer than three minutes or they will get bitter.

 

  1. Process or chop the leaves until fine with no large chunks of leaf. Blend the tea with 8 ounces of cream cheese and t teaspoons of sour cream.  Blend until mixture is a smooth spread.

 

  1. Spread onto three or four flour tortillas, depending upon the size of the tortillas. Place chunks of cold cooked chicken over the spread at one edge of the tortilla.  Roll up tortillas into a tight roll and slice into one-inch wide rounds.  Skewer rounds with tooth pick to hold together and make them easy to handle.

 

  1. Serve cold.

 

 

MAINS

 

Chai Sansibar Pork Tenderloin

2 pound tenderloin or pork roast  (Works well with chicken, too!)

1/8 cup soy sauce

3 splashes Worcestershire sauce

1 tsp liquid smoke

½ tsp cinnamon

¼ tsp Chinese Five Spice

3 Bay leaves

1 tsp cracked coriander seeds

1 tsp Aromatica Chai Sansibar Rooibos

1 medium onion, finely chopped

1 garlic clove, minced

 

  1. Place Chai Sansibar in infuser, pour one cup boiling water over and let steep for 10 minutes (off heat). Strain and discard chai, reserve brewed tea.
  2. Heat oven to 350 F.
  3. In heavy oven-proof skillet or pan, saute onion and garlic.
  4. Place meat in skillet or pan, add all ingredients, plus brewed chai.
  5. Roast covered at 350 F for first 30 minutes, remove cover and continue to roast until internal temperature reaches 170 F. Monitor liquid in pan to prevent scorching.

 

 

Chai Infused Meat Balls

1 lb lean ground pork

1 med onion minced

1 clove garlic minced

3 basil leaves, minced

2 Tbs dark soy sauce

1 Tbs Worcestershire sauce

Splash of liquid smoke

¼ tsp ground cinnamon

½ tsp cracked coriander seeds

2 Tbs fresh bread crumbs

1 Tbs extra virgin olive oil

1 cup strongly brewed Aromatica Chai Rooibos

 

  1. Combine all ingredients except for rooibos in large glass mixing bowl and mix well.
  2. Add 1/2 cup of brewed Aromatica Chai Rooibos and mix well into ingredients.
  3. Cover, place in refrigerator and let stand minimum of one hour.
  4. Remove from refrigerator, form the mixture into 1 ½ to 2 inch diameter meatballs. (Moistening your hands allows you to form balls easier with less sticking to your fingers.) Cook in uncovered skillet over medium heat until done. During last 2-3

minutes of cooking, pour remaining brewed chai rooibos into skillet to deglaze the pan and to allow the meatballs to infuse with the chai spices.

  1. When done, remove from skillet, allow rooibos to drain off if required, and serve.
  2. For sauce:, Add 1 cup apple juice to juices in the pan, stir thoroughly, bring to a simmer. Strain through a fine mesh strainer, pressing on the solid pieces to extract all the juices, and return liquid to the pan. Bring sauce to simmer and reduce by 1/3.

Whisk one tablespoon butter into sauce and remove from heat. May be served on the side or spooned over meatballs.

 

 

 Pan Seared Chicken a la Earl Grey

 4 chicken breasts (skin on) or one chicken quartered

1 tsp fresh minced thyme

1 tsp fresh minced rosemary

1 medium onion, minced

1 clove garlic, crushed and minced

1 tsp light soy sauce

1 cup fresh squeezed orange juice (Note: do not use concentrate, it will make your sauce bitter)

2 tablespoons Aromatica Manhattan Earl Grey loose tea leaves.

3 cups chicken stock

2 teaspoons sweet orange marmalade

2 tablespoons butter, cut into small chunks

2 tablespoons olive oil

Salt and pepper to taste

 

Note: The goal is to complete your sauce while the chicken is in the oven so that both finish at the same time.  If you have everything measured and laid out before you begin cooking you should have no problem.  Once the chicken is in the oven you will have about 20 minutes to complete the sauce. 

 

Heat oven to 375 F.

  1. Bring a heavy bottomed ovenproof pan large enough to accommodate the chicken to medium heat on stove. Add olive oil and sear chicken pieces skin side down until the skin is golden brown and crispy, about 5 minutes.  Brown it, don’t scorch it.
  2. Place chicken in oven to finish cooking, about 20 minutes or until center of chicken piece reaches 165 F.
  3. While chicken is roasting, place heavy bottom skillet on stove and bring to medium heat. Add olive oil and minced onion to the skillet and sauté until the onions are tender.  Add minced garlic and sauté for 30 seconds. 
  4. Add the orange juice, soy sauce, and chicken stock, and reduce volume by half. Add the tea leaves and steep 5 minutes. 
  5. Strain the sauce through a fine mesh strainer, pressing on the solids with the back of a spoon to extract all the liquid. Return the sauce to the pan.  Add the marmalade, rosemary, and thyme.  Stir to combine.  Taste and adjust the seasoning to taste.
  6. Whisk in butter and remove from heat. Remove the chicken from the oven and divide among serving plates.  Spoon the sauce over the chicken and serve.

 

Serve with rice or roasted potatoes.

 

 Keemun Braised Beef

4 c. chicken stock

5 tsp Aromatica’s Keemun or English Breakfast tea

2 lb boneless beef roast

2 onions, chopped

1 clove garlic, chopped

6 mushrooms, sliced

4-5 carrots, sliced or julienned.

10 prunes, sliced in thirds

1 Bay leaf

Worcestershire sauce, salt & pepper,

2 Tb olive oil

2 Tb butter

 

  1. Heat oven to 350 degrees.
  2. Place large heavy, ovenproof skillet or braising pan on stove and let it get nice and hot. Add olive oil.
  3. Season roast with salt and pepper, place in hot oil and allow all sides to caramelize. Remove and set aside.
  4. Add butter to pan and sauté onions until tender. Add garlic and sauté for 30 seconds.
  5. Add chicken stock and bring to boil. Turn off heat, place tea in infuser and set infuser in the pan, allowing tea to steep in the chicken stock 7 minutes.  Take care not to let the tea leaves spill into the stock.  Remove infuser and tea leaves..
  6. Return roast to pan. Add bay leaf. Cover and roast 1 hour.
  7. Remove from oven, remove and discard bay leaf. Add carrots and mushrooms. Cover and roast another hour.
  8. Remove from oven. Add chopped prunes and cook uncovered ½ hour.

 

Serve with rice, roast potatoes, or quinoa.

 

 

 

 

Lemon Ginger  Poached Halibut  with Citrus Pepper Relish

This recipe combines Aromatica's Lemon Ginger Green Tea with a fresh lime and pepper relish to create a sophisticated entrée that is deceptively simple to prepare.

Relish:

Ingredients:

One small red bell pepper

One small choice of either orange or yellow bell pepper. (Avoid using green bell pepper as it will overpower the dish.)

One fresh lime

1/8 tsp pure cane sugar

Directions:

Wash, core and trim the peppers. Mince the peppers to a fine mince. Combine with the juice of the lime and a light dusting of pure cane sugar. (Do not use Rogers sugar or you will get an unpleasant chemical taste.)

Mix well and place in refrigerator to chill while you prepare the rest of the dish.

 

Lemon Ginger Halibut

Ingredients:

1 tsp flour

1 tsp butter

4 cups brewed Aromatica Lemon Ginger Green Tea. (Note: make the tea strong by using three tsp of leaves for four cups of tea. Be sure to let the tea steep for exactly three minutes then remove the leaves from the brewed tea. Brewing any longer will cause the tea to become bitter.)

One minced shallot

2 sprigs of fresh thyme

Four 6 oz halibut steaks, skin on, approximately one inch thick

 

Directions:

  1. In a deep 12 in skillet, make a blonde roux of the flour and butter. Do not brown it. Just cook it through to a blonde colour.
  2. Add the minced shallots and sauté for one minute. Do not brown the shallots.
  3. Whisk in the four cups of lemon ginger green tea. Add the thyme and bring the mixture to a boil. Reduce heat and simmer uncovered 3 minutes.
  4. Place the halibut steaks in the mixture skin side down. (Liquid should barely cover the fish. If not, add more brewed tea.) Poach at a bare simmer, uncovered, until opaque and just cooked through, about 5-6 minutes or to your desired preference.
  5. Using a slotted spatula, gently transfer the cooked halibut to a serving plate. Peel off and discard the skin. Arrange the halibut steaks around the perimeter of the serving platter. Drain the excess lime juice from the chilled relish and spoon the relish neatly

into the centre of the serving dish so guests can spoon it over the halibut as they wish.

  1. Strain the poaching sauce through a fine strainer and spoon a bit of the clear sauce over each steak.

Serve immediately with side dishes of garden salad and sautéed asparagus

 

 

 

Lapsang Souchong Smokey Tea Prawns

20 large prawns, peeled and veined

1 TBs butter

1 clove garlic, minced

1 shallot, minced

1 TBS orange zest

1 TBS light soy sauce

1 cup brewed Aromatica Lapsang Souchong tea

 

Directions:

  1. In a medium sauté pan, melt butter over medium heat.
  2. When melted butter begins to foam, add minced shallot and sauté until softened. Add minced garlic and sauté one minute.
  3. Add orange zest, soy sauce, and tea and bring to light boil.
  4. Add prawns and cook 3-3 ½ minutes. Serve warm prawns over green salad with light vinaigrette or over Chinese noodles. 
  5. For sauce, reduce ¼ cup of the cooking liquid by half. Strain and pour over prawns.

 

 

Grilled Tea-Smoked Chicken

(Note: Substituting 3 pounds chicken wings for the chicken pieces listed below makes a delicious hors d’ oeuvre for parties.)

1 whole chicken separated into 2 breasts, 2 thighs, and 2 dromsticks

1 shallot, finely minced

3 cloves garlic, minced

1 TB grated ginger root

2 TBS honey

¼ cup soy sauce

1 TB Worcestershire sauce

2 bay leaves

½ cup brown sugar

½ cup loose Aromatica Lapsang Souchong tea leaves (not brewed tea)

¼ cup olive oil

 

Directions:

  1. Wash chicken and pat dry. Set aside.
  2. In a medium sized mixing bowl, combine shallot, garlic, ginger, honey, soy sauce, Worcestershire sauce, and bay leaves, olive oil, and sugar. Blend well.
  3. Arrange chicken pieces in shallow pan large enough to allow all to lay flat. Using a ladle, drizzle the sauce over the chicken, turning to coat both sides.
  4. Pour remaining sauce in pan with chicken. Cover and marinate at least 2 hours, turning the chicken to recoat with the sauce every 30 minutes.
  5. Light barbecue grill and bring to cooking temperature.
  6. Oil grill well, or use aluminum foil to prevent chicken from sticking to grill.
  7. Arrange chicken on the grill and cook until thoroughtly done. Adjust fire to keep from scorching.
  8. While cooking, occasionally brush remaining marinade over chicken to keep moist, but do not brush during last few minutes on the grill to allow the sugar in the sauce to caramelize on the chicken pieces.

 

 

 Lemon Ginger Chicken Stir Fry

2 teaspoons lemon myrtle                     1 boned chicken

1 onion, chopped                                                    1 red bell pepper, chopped

1 carrot, chopped                                                    2 cloves garlic, minced

3 celery ribs, chopped                                             12 snow peas

1 Tablespoon grated ginger                   1 small can water chestnuts, sliced

1 Tablespoon light soy sauce 1 Tablespoon Thai fish sauce

1 Tablespoon Hoisin sauce                     ¼ cup water

1 teaspoon sesame oil                                            2 Tablespoon olive oil

 

  1. Remove skin and cut chicken into bite sized pieces.
  2. Stir fry chicken pieces in olive oil until just done.
  3. Add onion, red bell pepper, carrot, ginger and celery. Stir fry 2-3 minutes until al dente.
  4. Add lemon myrtle, snow peas, and water chestnuts. Stir fry one minute.
  5. Add water, garlic, soy sauce, Thai fish sauce, and Hoisin sauce. Mix well and cook 30 seconds.
  6. Remove from heat, drizzle sesame oil over top.

 

Serve over rice.

 

 

SIDES

 

SUNRISE  RICE

  1. Bring 2 cups water to boil, remove from heat.
  2. Place 2 tsp tea Aromatica Tropical Sunrise Rooibos, or Lemongrass Vanilla Herbal tea in infuser, place in hot water and brew 5 minutes.
  3. Remove tea, return water to boil, add 1cup rice, simmer 20 minutes, serve.

 

 

Herbal Raspberry Asparagus

1 bunch asparagus spears, trimmed

½ cup brewed Aromatica Raspberry Honeybush tea

1 tsp balsamic vinegar

1 Tbs butter

 

Directions:

  1. Melt butter in medium size sauté pan over medium heat.
  2. When butter begins to foam, add asparagus and shake pan to coat asparagus well.
  3. Sauté” asparagus 2 minutes, shaking often, until heated through but still crisp.
  4. Add brewed Raspberry Honeybush tea and simmer 2-3 minutes.
  5. Remove asparagus from pan and transfer to warm serving dish. Drizzle balsamic over the spears and serve.

 

 

Lemony Rice

2 cups water

1 cup rice

¼ tsp lemon myrtle

 

  1. Heat over to 360 F.
  2. Bring water to boil, stir in lemon myrtle and rice. Return just to boil.
  3. Cover and place in 360 F oven for exactly 17 minutes.
  4. Remove, fluff with fork and serve.

 

 

 

MUFFINS & SCONES

 

Glazed Cinnamon Cream Scones

(The key to these scones is avoiding over-beating the dough..  To keep the scones light and airy, stir until mixture just forms a dough. Knead the dough only 5-6 times.)

 

Glaze:

1 egg, beaten

¼ cup milk

¼ tsp orange zest

 

Directions:

  1. Combine glaze ingredients in a bowl and whisk thoroughly
  2. Set aside

 

Scones:

2 Tbs finely ground Aromatica Chai Eh? tea leaves.

2 cups all purpose flour

1 ¼ cups milk or heavy cream

1 Tbs granulated pure cane sugar

1 Tbs baking powder

½ tsp salt

 

Directions:

  1. Heat oven to 400 degrees F
  2. In a large mixing bowl, sift together the ground tea, flour, sugar, baking powder and salt.
  3. Form a well in the center of the dry ingredients and add the milk or cream. Stir until the mixture just forms a dough.
  4. Knead the dough gently on a lightly floured surface 5-6 times
  5. Roll out dough ¼ inch thick. Cut into shapes using dough cutter or cut into 2 inch squares with a knife.
  6. Arrange scones on greased baking sheet. Whisk glaze again and brush over the top of each scone.
  7. Bake 12 minutes or until golden brown.

 

 

CAKES & COOKIES

 

Nutcracker Suite Oatmeal Cookies

2 Tbs finely ground Nutcracker Rooibos

2 cups all-purpose flour

1 tsp baking soda

¼ tsp salt

2 cups butter

2 cups granulated pure cane sugar

1 tsp vanilla extract

½ tsp lemon zest

3 cups old-fashioned rolled oats (not instant)

 

Directions:

  1. Heat oven to 350 F
  2. Sift the tea, flour, baking soda, and salt together and set aside.
  3. In a large mixing bol, cream together the butter and sugar until fluffy. Blend in the vanilla extract, lemon extract, and lemon zest.
  4. Add the sifted flour mixture by thirds, until completely blended.
  5. Stir in the oats until fully incorporated
  6. Drop by teaspoon onto an ungreased cookie sheet. Bake 10 minutes until lightly golden.
  7. Let cool on cookie sheet, then transfer to serving plate.

 

 

 

Earl Grey Tea Cookies

2 cups all-purpose flour

2 TB finely ground Aromatica Earl Grey Cream tea leaves

½ tsp salt

1 cup unsalted butter, softened

½ cup confectioner’s sugar

2 TB finely grated orange zest

 

Directions:

  1. Sift flour, tea, and salt in a small bowl and set aside.
  2. Put butter, sugar, and orange zest in the bowl of an electric mixer and whip at medium speed until pale and fluffy, about 3 minutes.
  3. Turn dry ingredients into the butter and sugar mixture by thirds and stir until just thoroughly combined.
  4. Divide dough in half. Transfer each half to a piece of cling film and shape into 1 ½ inch diameter logs, making sure to force out air between dough and cling film.  Place rolls flat in freezer and leave 30-45 minutes, until firm (not frozen). 
  5. Heat oven to 350F. Remove cling film and cut roll into ¼ inch slices.  Space 1 inch apart on non-stick or parchment paper lined cookie sheets. 
  6. Bake cookies 13-15 minutes, rotating sheets halfway through cooking time, until edges are golden. Do not overcook!
  7. Let cool before serving.

(*Note: Experiment!  This recipe works well with lots of our other tea blends.)

 

 

 

Angel Dreams Shortbread Cookies

2 cups all-purpose flour

2 Tbs finely ground Aromatica Angel Dreams dry tea leaves (not brewed)

½ tsp salt

1 cup butter, softened

½ cup confectioner’s sugar

 

Directions:

  1. Sift flour, tea, and salt together in a small bowl and set aside.
  2. Put butter and sugar in medium mixing bowl and blend at medium speed until creamy and fluffy.
  3. Turn dry ingredients into the butter and sugar mixture by thirds and stir until just thoroughly combined.
  4. Divide dough in half. Transfer each half to a piece of cling film and shape into 1 ½ inch diameter logs, making sure to force out air between dough and cling film.  Place rolls flat in freezer and leave 30-45 minutes, until firm (not frozen). 
  5. Heat oven to 350F. Remove cling film and cut roll into ¼ inch slices.  Space 1 inch apart on non-stick or parchment paper lined cookie sheets. 
  6. Bake cookies 13-15 minutes, rotating sheets halfway through cooking time, until edges are golden. Do not overcook!
  7. Let cool before serving.

(*Note: Experiment!  This recipe works well with lots of our other tea blends.)

 

 

 

Double Chocolate Cookies

2/3 cup butter

1 cup pure cane sugar

1/3 cup firmly packed dark brown sugar

1 large or 2 medium eggs

1 tsp vanilla extract

1 ounce square unsweetened chocolate, melted

1 ½ cups all-purpose flour

6 ounces chocolate chips

2 Tb Aromatica Black Magic, Chili Truffle, or Dark Chocolate Orange dry tea leaves ground fine

 

Directions:

  1. Heat oven to 325 F
  2. In a large mixing bowl, cream butter, cane sugar, and brown sugar at medium speed until fluffy.
  3. Add the egg, vanilla, and melted chocolate and mix well.
  4. Slowly sift the dry ground tea leaves into the batter and mix well.
  5. Stir in the chocolate chips.
  6. Drop by tablespoons onto a parchment lined cookie sheet. Bake 12-15 minutes.
  7. Remove from oven and let set on cooling cookie sheet for about 3 minutes, then transfer to wire rack or serving plate and allow to cool and set before serving.

 

 

 

Chai Sansibar Rooibos Apple Harvest Cake

Ingredients:

1 cup raisins

3 eggs

1 ½ cups sugar

1 tsp pure vanilla extract

1/3 cup olive oil mixed with 2/3 cup applesauce

2 cups all-purpose flour

2 TBS finely ground dry Aromatica Chai Sansibar Rooibos. Grind until fine as flour.

1 tsp sale

1 tsp baking soda

1 tsp cinnamon

½ tsp ground cloves

½ tsp allspice

3 cups peeled aple chunks (about 3-4 apples)

1 cup chopped pecans

 

  1. Heat oven to 350 F
  2. Place raisins in a bowl and toss them with 2 TB flour until lightly coated. (This prevents them from sinking in the cake batter during baking.)
  3. Beat the eggs and sugar until fluffy. Slowly incorporate the vanilla and the oil/applesauce mix.
  4. In a separate bowl, mixt together the flour, finely ground rooibos, salt, baking soda, cinnamon, cloves, and allspice. Mix into the egg mixture.
  5. Mix in the apples and nuts, then stir in the raisins, distributing them evenly through the batter.
  6. Spoon into a nonstick 10-inch tube pan (Bundt pan).
  7. Bake 60-70 minutes until knife inserted into center comes out clean.
  8. Let cool completely on a wire rack, then turn out.

 

 

 Green Tea Chiffon Cake with Pecans and Crystallized Ginger Glaze

2 ½ cups all-purpose flour                                 1 ½ cup pure cane sugar

2 tsp baking powder                                          ½ cup chopped pecans

2 oz crystalized ginger, minced                         8 large eggs, separated

½ cup olive oil                                                 ¾ cup water

2 tsp lemon juice                                              pinch of salt

3 TB Aromatica Treasures of Japan, ground fine

 

  1. Heat oven to 350 F. Butter the inside of a tube pan and dust with flour.
  2. Sift the flour into a mixing bowl. Add ¾ cup sugar, the baking powder, and finely ground tea.  Sift together well.  Add the nuts and crystallized ginger and blend well.
  3. In another bowl, use an electric mixer to beat the egg yolks, oil, water, and lemon. Slowly add the flour mixture in three batches and blend well.
  4. Place the egg whites in a dry mixing bowl and add the pinch of salt. Beat on low speed until frothy, then on high speed until soft peaks form.  Slowly add remaining ¾ cup sugar and beat until stiff, glossy peaks form.
  5. Gently fold the egg whites into the batter, one third at a time. Carefully pour the batter into the tube pan.  Gently tap the pan on counter to level the batter and smooth out the top.  Bake for 1 hour, or until a knife inserted into the center of the cake comes out clean.

 

Glaze:

1 ¾ cups powdered sugar                                  2 TB freshly squeezed lemon juice

1 TB freshly squeezed orange juice                    1 tsp corn syrup

½ tsp peeled and grated ginger root                    2 TB finely chopped crystallized ginger

 

  1. In small bowl, add the powdered sugar, lemon and orange juices. Whisk until mixture thickens into a glaze.  Add corn syrup, ground ginger, and ginger root and mix well.  Set aside and cover to prevent crust forming on top.
  2. When the cake is cooled, turn out on serving plate and spread the glaze over the top of the cake. Let it drizzle over the edges and down the sides.  Sprinkle finely chopped crystallized ginger over the top.  Allow glaze to set before serving.

 

 

Sangria Fruit Loaf Bundt Cake

1/3 cup olive oil

¾ cup pure cane sugar

1 ¼ cups brewed Aromatica Sangria Herbal Tea, cooled room temperature

1 ¾ cups all-purpose flour

½ tsp salt

1 tsp baking soda

1 tsp cinnamon

1 tsp vanilla extract

½ tsp ground nutmet

1/2 cup raisins

½ cup dates, pitted and chopped

½ cup dried figs, chopped

½ cup walnuts or pecans, chopped

 

Directions:

  1. Heat oven to 350 F
  2. Cream together the oil and sugar in large mixing bowl. Add tea and vanilla extract, mix well.  Note: the batter will be slightly purple.  Don’t worry.  During baking it turns brown.
  3. Sift flour, salt, soda, cinnamon, and nutmeg together. Blend into the wet mixture until all ingredients are moist.  Do not over blend.
  4. Stir in fruit and nuts, blend well by hand.
  5. Pour into a well-greased Bundt pan. Use spoon or spatula to smooth top.
  6. Bake 35 minutes or until knife stuck into centre comes out clean.
  7. Place Bundt pan on cooling rack and allow to cool completely before turning out on a serving plate.

 

 

 

LEMON MYRTLE

 

No Bake Lemon Myrtle Cheesecake.

(Feel free to use your own favourite no bake cheesecake recipe if you have one, simply substituting the lemon myrtle for any other flavouring.)

8 oz cream cheese brick                                         ¼ cup butter

½ cup sugar                                                             2 tsp gelatin dissolved in 2 TB cold water

2-3 tsp finely ground lemon myrtle.

 

  1. Soften cream cheese and butter and blend together until fluffy.
  2. Incorporate sugar into mixture and blend again until smooth and fluffy.
  3. Stir in dissolved gelatin and lemon myrtle, blend thoroughly.
  4. Pour evenly into prepared graham cracker crust.
  5. Refrigerate at least one hour until set.

 

 

Cranberry Lemon Myrtle Quick Bread (for Bread Machine)

2 cups all-purpose flour                          1 cup sugar

¼ cup olive oil                                         1 tsp baking powder

½ tsp baking soda                                   ½ tsp salt

1 cup buttermilk                                     2 large eggs

1 tsp vanilla extract                                ½ cup pecans

1 cup dried cranberries                          2 tsp finely ground lemon myrtle

 

  1. In large mixing bowl, combine ingredients in order listed. Mix thoroughly.
  2. Spoon evenly into bread pan of your bread machine.
  3. Follow directions for your bread machine for making 1 lb quick bread loaf.

Note: Do not attempt this recipe without first mixing thoroughly before spooning into bread maker.  The bread maker paddles will not blend ingredients evenly and you will have pockets of dry mixture in your loaf.  I know because…

 

Above recipe can be made as an oven loaf (not using a bread machine).  Combine ingredients, spoon evenly into cake pan and bake at 350 F for 30-40 minutes.  Test centre with toothpick to confirm it is baked through.

 

 

 

 

 

 

 

 

 

 

 

Chai Rooibos Apple Harvest Cake

Ingredients:

1 cup raisins

3 eggs

1 ½ cups sugar

1 tsp pure vanilla extract

1/3 cup olive oil mixed with 2/3 cup applesauce

2 cups all-purpose flour

2 TBS finely ground dry Aromatica Chai Rooibos. Grind until fine as flour.

1 tsp salt

1 tsp baking soda

1 tsp cinnamon

½ tsp each ground cloves and allspice

3 cups peeled apple chunks (about 3-4 apples)

1 cup chopped walnuts or pecans

  1. Heat oven to 350
  2. Place raisins in a bowl and toss them with 2 tbs flour until lightly coated. (This prevents them from sinking in the cake batter during baking.)
  3. Beat the eggs and sugar until fluffy, slowly incorporate the vanilla and the oil.
  4. In a separate bowl, mix together the flour, finely ground rooibos, salt, baking soda, cinnamon, cloves and all spice. Mix into the egg mixture.
  5. Mix in the apples and nuts, then stir in the raisins, distributing them evenly through the batter.
  6. Spoon into a nonstick 10-inch tube pan (Bundt pan) and bake 60-70 minutes, until springy and dry in the center.
  7. Let cool completely on a wire rack, then turn out and serve.

 

 

 

 

Quinoa Chai Poppyseed Loaf

¾ cup coconut palm sugar                     ½ cup butter

3 large eggs                                                                            ½ cup yogurt

1 tsp vanilla extract                                                1 ½ cups quinoa flour

2 tsp baking powder                                               3 tsp poppy seeds

2 Tb finely ground Aromatica Chai Rooibos

 

  1. Heat oven to 350 degrees.
  2. In large mixing bowl, cream the sugar and butter. Add eggs, yogurt and vanilla. Mix thoroughly.
  3. Combine the flour, baking powder, poppy seeds, and tea in separate bowl. Add to egg mixture and blend until smooth.
  4. Pour batter into greased 8”x 4” loaf pan. Bake in centre of oven for 35-40 minutes. (Until knife inserted comes out clean.)
  5. Let loaf cool before removing from pan. Serve.

 

 

Emeril's Green Tea Ice Cream

Recipe from Emeril Lagasse

8 large egg yolks

3/4 cup plus 2 tablespoons sugar

Pinch salt

1 1/2 cups whole milk

1/2 cup loose green tea

2 1/2 cups heavy cream

In a large bowl beat the egg yolks with the sugar and salt. Set aside.

In a heavy saucepan, scald the milk. Remove from the heat. Add the tea, cover and steep for 3 minutes. Strain through a fine mesh sieve into a clean pot, pressing with a rubber spatula to extract as much liquid as possible.

Add heavy cream and bring to a simmer over medium-high heat. Ladle 1/3 of the cream mixture into the eggs and whisk well to combine. Add all the egg mixture to the pot and cook over low heat, stirring, until thick enough to coat the back of a spoon, about 5 minutes.

Strain through a fine mesh sieve into a clean container and cool in the refrigerator, about 2 hours.

Pour into an ice cream maker and process according to the manufacturer's instructions.

Transfer to a plastic container and keep in the freezer until ready to serve.