Tippy’s Masala Chai Brownies

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Dearies I was perusing the calendar we keep in the kitchen and December 8th is going to be my new favorite national day. It involves one of my favorite flavors, and can be enjoyed with tea. It’s National Brownie Day! Oh I just love caky, chocolatey brownies. But I suppose I also love the fudgy, dense kind too. They go perfectly with tea, don’t they? I decided that instead of a brownie to pair with tea, I wanted to put tea right in the brownie!

It was tough to choose a tea to add to a brownie. I was close to doing Earl Grey, since I love how it pairs with chocolate. But then I decided to go a completely different route. I’ve recently been playing around with masala chai and chocolate, and realized this would make a fantastic brownie! A little sweet, a little spicy, and that smooth chocolate flavor to round everything out. Here’s my recipe!

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Tippy’s Masala Chai Brownies

½ cup butter (1 stick)

4 ounces unsweetened chocolate, chopped

1 cup sugar

2 eggs

½ cup flour

¼ teaspoon cardamom

½ teaspoon cinnamon

¼ teaspoon ginger

¼ teaspoon cloves

Heat your oven to 350°F. Line an 8” square baking pan with tin foil or parchment (make sure it overlaps a little to give you something to hold on to when you lift the brownies out of the pan) and grease the lining. In a small bowl sift the flour and spices together and set aside.

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In a small saucepan combine the butter and chocolate. Heat on low and stir until everything is just melted and combined. Pour this into a bowl (or use the same pot if it’s big enough) and stir in the sugar. Using a whisk beat in the eggs one at a time. Slowly stir in the flour and spices mixture until combined.

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Pour mixture into the lined pan and bake for about 20-25 minutes, until it’s just soft but not too firm in the middle. Cool in the pan on a wire rack (if possible. We sometimes just leave the pan to cool on the stovetop). Once cool, carefully lift the foil or parchment, and cut into squares. Enjoy!

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There you have it, Dearies! These brownies are on the fudgy side, which I think works very well with the chai spices. I think this would pair well with a nice robust Assam or bright Kenyan black tea.  Happy National Brownie Day!

Recipe: Matcha Lemonade

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The other day Kat came home and was telling me how much she enjoyed her lunch. The best part was her beverage- she had a ‘half n’ half, which is a half black iced tea, and half lemonade. It’s one of her favorite iced teas to drink. It got me thinking about how we could adapt this idea to other types of teas. We’d need a tea that could hold up to the strong lemon flavor but also be enhanced by some sweetness. Then it hit me- why not make it with matcha? Perfect!

I gave it a few tries,and learned a few things in the process. First, it’s important to whisk your matcha up with hot water first, don’t just add it to all of your liquids. This way it will be well combined, and not grainy. Also, make sure you incorporate the sugar when the matcha is still hot, to make sure it dissolves fully. This recipe is actually very simple! Do give it a try and let me know what you think.

Tippy’s Sweet & Tangy Matcha Lemonade

Makes about 3 servings

1 cup freshly squeezed lemon juice

1 cup hot water

1 ½ tbsp. matcha

2 cups cold water

1/2 to 3/4 cup sugar

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First make the matcha- whisk the matcha in 1 cup of hot (not boiling, about 165 degrees F) water. once it is combined, add to the lemon juice and stir in the sugar. It helps if the tea is warm so the sugar will dissolve more easily.

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Add 1/2 cup sugar, taste and see if it’s enough sweetness for you, you can always add more if necessary. Pour this into a serving pitcher and add the 2 cups cold water.

Mix until everything is combined to a beautiful green hue. Pour over a glass with lots of ice and garnish with lemon slices. You can add freshly sliced strawberries or mint to your lemonade. It’s such a delicious way to beat the summer heat!

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Dearies, I was just thinking you could probably pour this mixture into popsicle molds and have a delicious frozen treat! I’m sure there are more ways to get creative with iced matcha this summer. I’d love to hear your ideas!