Portobello mushrooms are a great meat substitute for vegetarians and meat eaters alike! This smokey lapsang souchong tea based marinade creates a unique flavor profile that pairs perfectly with any barbecue classics. Dress this meatless burger up with pesto, aioli, caramelized onions, whatever you can dream up! We kept it simple with pea shoots, tomatoes, and mayo with a side of fingerling potatoes. Yum!
Lapsang Souchong Portobello Mushroom Marinade
– 1 1/2 heaping Tbsp Lapsang Souchong loose leaf tea
– 1 cup water
– 2 large large portobello mushrooms (stems removed)
– 1 large clove of garlic (minced)
– 1 Tbsp sesame oil
– 1 Tbsp tamari/soy sauce/aminos
1. Brew tea in boiled water for 10 minutes.
2. Strain tea into a bowl and add garlic, sesame oil, and tamari and stir.
3. Wash and dry the mushrooms and remove the stems.
4. Place mushrooms in a pan large enough to fit the mushrooms side by side.
5. Pour marinade over the mushrooms and make sure they are covered.
6. Marinate mushrooms for at least an hour.
7. Heat the broiler in your oven.
8. Remove mushrooms from marinade and place them on a baking sheet. Be sure to reserve the marinade.
9. Spoon a few tablespoons of marinade over the mushrooms.
10. Broil the mushrooms for 4-5 minutes on each side.
Enjoy these mushrooms plain or on a burger bun with your favorite fixings!
(From left to right) Sencha Green Tea Cocktail, Chamomile Sidecar, Chai Mai Tai, Jamaica Hibiscus Cocktail.
A few weeks ago we had the pleasure of sipping on delicious tea cocktails developed by Sander Raav, Seattle mixologist, tea enthusiast, and Bar Manager at The Tin Table. The Tin Table is an off-the-beaten path restaurant and bar located on the second floor of the historic Oddfellows Building on Capitol Hill, one of Seattle’s most vibrant neighborhoods.
Four custom cocktails were created with a hand-picked selection of our high-quality, organic loose leaf teas. Each drink had its own character, further amplified by their unique serving vessels. We sipped on a delicate and savory Sencha green tea drink, a creative Chamomile Sidecar with chamomile foam, and a tropical, sunny cocktail with a hint of spice made with Cranberry Hibiscus. Sander kindly shared his recipes with us and we’ve picked our favorite for you to try at home, the Chai Mai Tai, perfect for summer porch sipping.
Chai Mai Tai
Chai Mai Tai
1.5 oz Chai Infused Aged Rum (see recipe below)
.75 oz fresh lime juice
.5 oz orange liqueur
.25 oz orgeat (almond syrup)
Chai Infused Rum
1 Tbsp loose leaf chai tea
200 ml Aged Rum
Combine loose tea in rum and infuse for 30 min.
1. Shake all ingredients, strain over fresh ice into a rocks glass.
2. Garnish with mint and lime wheel or whole spices of your choosing.
Perfect for picnics in the park, sunny beach days, or enjoying at home. These minty, tropical treats come with an extra boost of immunity supporting herbs like echinacea, elderflower, and eucalyptus to help fight summer allergies.*
Pineapple Breathing Space* Popsicles
– 2 Breathing Space* tea bags- 1/2 cup water
– 1/3-1/2 cup sugar
– 1 Tbsp mint leaves
– 1/4 cup mint leaves
– 3 1/2 cups chopped pineapple
1. Bring water, 1 Tbsp mint leaves and sugar to a boil, stir until sugar is dissolved.2. Add tea bags and steep tea for 10 minutes.
3. Combine 1/4 cup mint leaves, pineapple, and mint/sugar/tea liquid in a blender.
4. Blend until smooth.
5. Pour into popsicle molds or cups and add popsicle sticks.
6. Freeze for 5 hours or until completely frozen.
Makes approximately ten popsicles.
Recipe inspired by http://thecornerkitchenblog.com/pineapple-mint-popsicles/
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Keep the summer fun going with a quintessential summer drink: Sangria! We’ve created a sweet, fruity, ruby-hued rendition of this classic using our Blackberry Hibiscus tea. The sweet-tart flavor of hibiscus and the complementary, subtle berry flavor in this herbal tea offer the perfect addition to this traditional Spanish drink.
Blackberry Hibiscus Sangria
What you’ll need:
– 1/2 apple, cored and chopped into 1-2 inch pieces
– 1/2 orange, chopped into 1-2 inch pieces
– 1/2 peach, pitted and chopped into 1-2 inch pieces
– 2 Tbsp sugar
– 6 tea bags of Blackberry Hibiscus
– 2 cups water
– 1/2 cup orange juice
– 1/2 cup brandy
– 1 bottle of Spanish red wine
1. Boil water and steep tea bags for 5 minutes. Set aside to cool.
2. Muddle the fruit with sugar at the bottom of a large pitcher to soften and combine.
3. Add brandy and orange juice, muddle with fruit again to combine.
4. Add tea and stir.
5. Fill the rest of the pitcher with wine.
6. Serve over ice and enjoy!
Makes approximately six 8 oz cups.
Ice cream is such a summer staple, but store bought ice creams are often high in sugar and can contain many ingredients and preservatives. Making it at home creates a customized, rich, creamy, and satisfying (dare we say, healthier?) ice cream without the fillers. For those with specific diets, our recipe for Green Tea Ice Cream is also dairy-free, gluten-free, and can be easily adapted to be vegan! Bonus, this recipe does not require an ice cream maker.
Here’s what you’ll need:
– 6 bags of Premium Japanese Green tea
– 2 cans of full fat coconut milk
– 1 Tbsp arrowroot starch
– 1/4-1/2 cup honey to taste (agave or maple syrup if vegan)
– 1 1/2 tsp vanilla extract
– 1/4 tsp salt
– optional: nuts, chocolate chips, dried fruit, anything you want!
1. Shake cans of coconut milk to mix the separated fats.
2. In a small mixing bowl stir together the reserved 1/2 cup coconut milk and the arrowroot starch. Set aside.
3. In a large sauce pan, heat the remaining coconut milk on the stove and bring to a boil. Stir periodically.
4. Remove coconut milk from heat and add the tea bags.
5. Steep the tea in the hot coconut milk for at least 30 minutes.
6. Squeeze the liquid from the tea bags and remove them from the pan.
7. Place the pan back on the stove and heat the tea and coconut milk mixture again.
8. Add honey and salt to mixture, stir to dissolve the honey.
9. Add the set aside arrowroot and coconut milk mixture. Stir to combine.
10. Remove from heat and add vanilla extract.
11. Add desired fillings. We used pecans.
– At this point, if you have an ice cream maker you can use it per its instructions. If you do not have an ice cream maker, proceed to the next step. –
12. Pour the ice cream base into a baking dish and place in freezer.*
13. Check ice cream after 45 minutes and stir vigorously to break up frozen pieces. Place back in freezer.
14. Continue to check the ice cream and stir vigorously every 30 minutes until ice cream is frozen.
15. Transfer to a freezer safe container and freeze until ready to serve.
Makes 1 quart or 6-8 servings.
*Steps 12- 14 are to obtain a creamier texture. If you’re short on time, it’s okay to skip these steps and go straight to step 15. It will still taste delicious!
Happy Fourth of July! We hope you have a safe and happy holiday full of friends, family, good food, and a big pitcher of iced tea!
Today, we’ve got a recipe for the ultimate frozen treat to enjoy at your next summer gathering. Inspired by traditional Chai tea you might find on a street corner in India, these popsicles are creamy, spicy, and decadent. Better yet, they’re simple and fun to make, the hardest part is waiting for them to freeze!
Chai Tea Latte Popsicle
– A popsicle mold or small paper cups
– Popsicle sticks
– 4-5 teaspoons of Choice Organic Teas Loose Leaf Chai tea leaves (or 4-5 tea bags of Masala Chai or Chai Spice)
– 2 cups whole milk
– 1 ½ cups cream
– ¾ cup sugar
1. Simmer sugar, milk and cream with the loose leaf chai for 5 minutes, stirring constantly to make sure it does not boil.
2. Remove from burner and steep for another 10 minutes to taste.
3. Once the tea and milk have steeped, strain with a fine mesh strainer or cloth into a container with a pouring spout.
4. Divide mixture into popsicle molds.
5. Put them in the freezer until completely frozen (at least 8 hours or overnight) and enjoy!
Keep checking back in on the blog each week, there are more recipes to come all month to cool you down during the height of summer!
Crisp cucumber, cooling mint, and the zip of lime juice pair wonderfully with our White Peony white tea in this week’s refreshing iced tea recipe. This drink is elegant, light, and breezy and pairs well with hot summer nights and friends.
Mint & Lime White Peony Iced Tea
– 2 cups water
– 6 tea bags of White Peony
– 1/4 cup lime juice
– 1/2 cup mint simple syrup (see ingredients below)
– 1/2 cup cucumber (chopped coarsely)
– 1 cup sparkling water
Mint Simple Syrup:
– 1/2 cup sugar- 1/2 cup water
– 1/2 cup packed mint leaves
1. Begin by boiling fresh, filtered water.
2. Place tea bags in heat safe measuring cup.
3. Pour 1 cup of boiled water over tea bags.
4. Steep tea for 3 minutes and then remove the tea bags.
5. Make simple syrup by boiling water and sugar together, stirring constantly to dissolve the sugar. Once dissolved, add mint leaves and stir. Set aside to cool.
6. Add lime juice and 1 cup of cool water to tea.
7. Strain mint leaves from simple syrup mixture.
8. In a pitcher or serving container add cucumber and simple syrup, muddle lightly.
9. Add lime juice and tea mixture to pitcher. Stir to combine.
10. Add ice to pitcher to chill.
11. Serve over ice with a lime wedge, cucumber slices, and mint as garnish.
Makes approximately 4 8oz servings.
June may be coming to an end, but be sure to check back in July for ice cold tea treats to keep you cool! Chai Tea Latte popsicles, anyone?