What 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.
– 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
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.
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?
Whether you’re celebrating alone, with friends, or with your partner, these Hibiscus Mocktails are perfect for Valentine’s Day. With its bright red hue and sweet-tart taste, you won’t even miss the alcohol (but vodka would be an easy addition, if you did want to imbibe!).
Here’s what you’ll need:
- 1/3 cup honey (or to taste)
- 1 ¼ cup water
- 6 tea bags of Hibiscus Heart (our Blackberry Hibiscus would work well, too)
- ½ cup coconut water
- 1 lime (juiced)
- Homemade Lemon-Lime Soda:
- Juice of ½ lime
- Juice of ½ lemon
- 1 ½ cups club soda or tonic water
Bring honey and water to a boil in a saucepan, stir and dissolve the honey. Remove the honey and water mixture from the heat and add the tea bags. Steep the tea for five minutes, remove the tea bags and let the mixture cool completely.
Pour the tea mixture into a cocktail shaker and add one cup of ice. Pour in the coconut water and lime juice, place the lid on the shaker and shake vigorously until chilled. Strain evenly into four glasses and top each off with the homemade lemon-lime soda. Serve immediately.
Recipe inspired by and adapted from: http://www.hgtv.com/design/make-and-celebrate/entertaining/virgin-hibiscus-cosmopolitan