Guest Recipe: Mint Green Tea Cocoa Kisses

Mint Green Cocoa Kisses - anneliesz-hrz0052.jpgWhat is it about December’s arrival that makes peppermint chocolate the flavor of the season? These cookies may be little but they’re deeply chocolatey with mellow mint flavor from the extracts and the addition of Mint Green tea. You might find each one is like a kiss of cocoa peppermint goodness that would make enough for you to nosh on and pack up for bite-sized holiday gifts. One note here, there’s no need to sift the flour by itself—use the measure and sweep method for portioning out the flour if you don’t have a kitchen scale.

Ingredients:
– 1 ¼ cup all-purpose flour
– ¼ teaspoon baking powder
– ¼ cup unsweetened cocoa powder
– ½ teaspoon kosher salt
– 8 tablespoons unsalted butter, chopped (softened for 15 minutes)
– 1 cup granulated sugar
– 1 large egg (at room temperature)
– ¼ teaspoon pure peppermint extract
– ½ teaspoon pure vanilla extract
– 1 (2 ¼ ounce) bar semisweet chocolate, finely chopped
– loose tea leaves from 2 Choice Organic Teas Mint Green Tea bags

Instructions:
1. Preheat the oven to 375F.  Prepare a baking sheet with parchment paper.
2. Sift together the flour, baking powder, cocoa powder, and salt into a bowl. Break up any remaining clumps of cocoa in the sifter, pressing them against the salt to break them.
3. Toss anything from the sifter into the bowl. Whisk the ingredients for a few strokes.
4. Affix the paddle attachment on a stand mixer. Beat the butter and sugar for 2 minutes.
5. Scrape down the sides of the bowl. Mix the egg until combined.
6. Scrape down the sides of the bowl. Mix in the extracts. Pour in all the flour. Pulse until the flour is almost combined.
7. Stir in the chocolate and Mint Green tea.
8. Scoop out the cookie dough with a teaspoon. Portion them one-inch apart on the sheet.
9. Bake for 8 minutes, turning halfway during baking.
10. Cool the cookies for 2 minutes on the sheet. Finish cooling them on a wire rack.
Makes around 42 cookies.

Recipe and photography come from Annelies Zijderveld, author of Steeped: Recipes Infused with Tea. Find more work from Annelies here. Find details about our exclusive giveaway of her book along with boxes of Mint Green this week on our Facebook page

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Recipe: Mulled Wine with Wild Forest Black Tea

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Our take on a holiday classic: mulled wine enhanced with a brisk black tea! Festive and aromatic, this recipe is sure to warm you up and fill you with cheer. Let the spicy sweet scent fill your home on a cozy Christmas eve or a chilly weekend day like holiday potpourri.

Ingredients:
– 1 bottle dry red wine (like Cabernet)
– 2 cups water- 4 tea bags Wild Forest Black
– 1/3 cup honey or maple syrup
– 1/2 cup orange juice
– 1/2 cup frozen cranberries
– 1/2 orange sliced
– 1/2 apple sliced
– 4 cinnamon sticks
– 1 tsp vanilla
– 1 Tbsp whole cardamom pods
– 1 tsp cloves

Instructions:
1. Steep tea bags in boiled water for up to 5 minutes.
2. Pour bottle of wine into large stock pot along with tea, honey, orange juice, cranberries, fruit slices, cinnamon, vanilla, cardamom, and cloves.
3. Cook for 10-15 minutes over medium-low heat until simmering and hot.
4. Serve immediately, garnishing with fruit from the pot or fresh pieces of fruit if you like.
Optional: add a touch of brandy to each serving for an extra kick.