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!

DIY Avocado And Green Tea Face Mask

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Dearies, you know how much Kat and her friends love to create their own natural bath and body products. I’ve talked about soaks, scrubs, and bath bombs! The girls are always looking for interesting combinations of ingredients, and Kat just discovered a fun way to make a nourishing face mask.

The other day Kat came into the kitchen with a green face! I had no idea what was going on! Kat explained that she was trying out a new green tea face mask she created. Turns out it’s a winner, so I thought I should share the recipe with all of my lovely tea friends. It’s quite simple and I must admit, it smells scrumptious.

DIY Avocado & Green Tea Face Mask

1/2 avocado

2 tbsp plain full fat greek yogurt

1/2 tsp matcha powder

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First, sift the matcha so it’s free of clumps. In a small bowl whisk the sifted matcha into the greek yogurt. Cut the avocado in half and remove the pit. Scoop out half the flesh with a spoon and add to a large bowl. Mash well with a fork. Once it’s nice and smooth add the yogurt mixture and mix until fully combined. It may look a bit strange, but it’s good stuff!

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We like to pop ours in the fridge for 5 minutes or so, just to make sure it’s nice and cold. It is more refreshing that way! When it’s at your desired temperature apply a thin layer to your face, and let it sit for 10-15 minutes. Enjoy looking at your amusing green face in the mirror while you wait! If you’re feeling kooky, show us your green selfie! When you are ready, remove the mask with a warm washcloth.

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Hee hee! Dearies I thought I’d give the mask a try myself. Who doesn’t want glowing skin? It tickles a little bit! Since you have half an avocado left, you can make the mask for a friend, or just enjoy a healthy snack! Avocado toast, and a bowl of matcha, anyone?

Tippy’s Green Tea Granita

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If you’re looking for a new way to refresh yourself in the late summer weather, look no further than an icy cool granita! This cooling treat is similar to a slushy, but with more crunchy texture. It’s super easy to make, and will instantly cool you down. It’s also very easy to customize using your favorite flavors. I’ve been experimenting, and decided that green tea, ginger, and lemon is my favorite combination so far. The only equipment you need is a sheet pan or shallow glass pan, and room to stash it in your freezer.

1 tablespoon of minced fresh ginger

3 cups water

3 green tea bags

Simple syrup

1 lemon zested and juiced

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First, make a ginger-tea infusion. Bring the 3 cups of water to a boil, add the ginger. Boil the ginger for about 3 minutes and turn off the heat and let sit for 30 seconds. After this step, add in the teabags (this is because you should never use boiling water for green tea, it’s too hot and can make the brew bitter). Steep the ginger and tea together for 10-15 minutes.

Add in half the lemon juice and three tablespoons of simple syrup. Give it a taste, and add more of both as desired. You can make it as sweet or tangy as you like!

Once the flavor is to your liking, pour the mixture into your pan of choice. We like to use a small shallow glass pan, since it’s all we can fit in our freezer. It works just perfectly! Freeze the mixture for about 30 minutes or until it’s just starting to become solid. Then, fluff it with a fork.

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For the next 2 hours, check on the mixture every 30 minutes (it may need much more than that but keep checking since every freezer is a little bit different, fluffing and stirring to create broken ice crystals. It should be slushy with lots of crunchy ice crystals. That’s when it is perfect to serve and enjoy. If your mixture gets too hard, you can leave it in the fridge for a while, or even blitz it in the food processor for a few seconds. This recipe needs a little attention, but it’s super simple, and in no time you’ll have a perfect summer dessert. Kat recently made this recipe for friends with great success. They loved the crunchy green tea flavor! The zing of ginger and tart lemon makes this light and refreshing.

For this granita Kat used Harris green tea. It has a mild vegetal green tea flavor and is perfect to add to any recipe. Kat loves this tea because the green tea flavor is balanced and not overpowering. It’s not too vegetal and is super smooth. For a different spin on this dessert, Kat is actually thinking of making the granita with an herbal tea for her niece Camille. She’s visiting next week and it’ll be the perfect refreshing treat! One bite of this crunchy, frozen treat will instantly cool you down and you’ll imagine you’re in the crisp autumn weather. Dearies I hope you enjoy my favorite new icy treat!

Tippy’s Minty Matcha & Lime Popsicles

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The weather is still quite warm out there, and Kat and her friends are coming up with new ways to stay cool. Their latest idea is homemade popsicles. I love this idea! Of course, I had to create my own tea-infused twist. After much consideration, I decided that matcha would be the perfect tea to add to an icy popsicle. The sweet vegetal green tea flavor holds up to most ingredients, even those that are tangy and strong. After a little bit of experimentation, I came up with my new recipe! I’m so excited to share it with you. It combines our favorite matcha flavor with tangy lime and cooling mint.

Tippy’s Minty Matcha & Lime Popsicles

2 cups hot water

2 tsp matcha

1 lime- juiced and zested

Handful of fresh mint leaves

Simple syrup

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Prepare your matcha by whisking together the tea and hot water. Allow to cool to room temperature.

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Mix in your lime juice and 2 tsp of lime zest. Add 3 tbsp of simple syrup and taste. If it’s not sweet enough keep adding by the tablespoon until you are satisfied. Roughly chop mint leaves and drop a few into the ice pop molds.

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Pour in the matcha mixture, and pop on your tops. Pop in the freezer until the pops are fully formed. If you are using wooden sticks, freeze the mixture for about 60 minutes, pop in sticks, and return to the freezer. That way the sticks will stand straight up!

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These icy cold treats have a strong matcha flavor with the refreshing blend of lime and mint. Dearies I hope you love my icy matcha popsicles! They’re sure to be a hit at your next outdoor gathering. Or keep them all for yourself! Kat plans on making these as long as the weather stays warm to enjoy a cooling moment any time of day.

How to: Have Matcha On The Go!

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Matcha is all the rage these days, and with good reason. It’s quite delicious and packs a great long-lasting energy punch. Many of Kat’s friends have started getting into matcha, and try to make it in the morning. The problem is it can be a little time consuming. You need the right equipment, and just the right whisking technique to create a frothy bowl of matcha. A few of her friends have started asking Kat if she had any tips for creating a quicker cup of matcha at home. Well, we actually do have a secret for quicker matcha preparation! It just involves a little bit of elbow grease.

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In order to prepare your matcha in a flash, you just need a jar with a tight fitting lid, hot water, and matcha powder. You can use a fancy mason jar but honestly Kat often just saves small jars in her cupboard and grabs one when she wants matcha in a hurry.

Simple place your matcha in the jar, and add the hot water (make sure it’s about 165°. Then, all you need to do is shake! Shake it up until the powder is completely dissolved. Just be careful, if your jar isn’t very thick, it will get hot quickly. you may want to grip your jar with a tea towel. With vigorous shaking you’ll also get a nice frothy matcha. You can sip from the jar, put it in a mug, or just keep the cap on and sip on the go!

DIY: Tub Teas using Summer Herbs

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One of Kat’s favorite ways to end a busy summer day of beachgoing and pool hopping is to take a relaxing bath. Isn’t it lovely to soak sun-kissed skin and weary muscles after a long day of outdoor activities? Kat often uses our green tea soak, and I’ve recently come up with even more tea-themed bath ideas. Dearies, it’s the perfect time of year to create herbal tea bath soaks. You can even use seasonal herbs you grow in your own garden!

The herb choices can vary based on what you have on hand, or what’s lush in your garden. We like to choose lavender, chamomile, peppermint, or lemon verbena. But you can add in whatever aromatic herb you’d like.

You can also add relaxing elements such as Epsom salts, and rose petals for a soothing bath that will transport you to a quiet oasis.

To make your own teabags, you can use my tutorial here. Or, you can simply fill up a tea sac and staple the top. You’ll want to make your teabags larger than a regular one, since the tub is much bigger than a cup of tea! Or if you’re using small teabags, just use a few at a time. If you’re making large teabags, you should add in about ¼ cup of your herbs. You can use one, or a blend of a few different herbs. Mix and match and see what you like best!

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If you are pressed for time or don’t have a garden, you can use any store-bought herbal teabag. Kat has actually been using HEB Catch Your Z’s right in the tub. Kat has tried many different types of bedtime teas, as she enjoys having a warm cup before bed. She finds it helps her wind-down after a hectic day and is a lovely way to find a few minutes just for herself. Her mother actually sent her a box of this tea recently, and she’s  been preparing a cup almost every night. The soothing flavors of peppermint and chamomile instantly start to calm her down. The other night she decided to add 3 of these teabags to her warm bath, and she just loved the experience. The steamy water diffused the herbal aromas all around the bathroom. She felt like she was in a spa, having one of those fancy bath soaks.

Give these tub teas a try, and bring the spa right to your bathroom! Don’t forget to bring a cup of tea with you, too! Hot or iced, you can sip as you relax. Enjoy!

Green Tea Vinaigrette For Summer Salads

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As the weather gets warmer, all Kat wants to make is huge salads. The other day she came back from the farmer’s market with bags bursting with delicious fresh veggies. She loves to cook with fresh vegetables but often just likes to make an enormous salad for dinner. Her favorite are filled with leafy greens like kale and arugula. She’ll include some hearty additions such as hardboiled eggs, sliced ham, baked tofu, and even steak. The finishing touch to her salads is always the dressing. Kat love making dressing from scratch.

I started wondering how I could help create a new dressing for her summer salads. It dawned on me that I could include tea! After much thought and experimentation, I’ve come up with delicious green tea vinaigrette to add to all your salads this summer. It’s light but extremely flavorful.

Tippy’s Green Tea Vinaigrette

2 Tablespoons lightly flavored oil, we like grapeseed

1 tablespoon Rice vinegar

1 Green tea bag steeped in 1/4 cup water for 5 minutes and cooled.

1-2 teaspoons honey (if desired)

2 teaspoons diced shallot (optional)

2 teaspoons lime

Salt and pepper to taste

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To create the dressing, combine the rice vinegar and tea. You can then whisk in the oil until it’s well combined. Add the other ingredients and mix thoroughly. Sometimes when Kat and I are pressed for time or if the bowls are all in the dish washer, we combine all the ingredients in a glass jar with a tight fitting lid and shake away until everything is combined. That’s it! It’s super simple and delicious.

Kat always likes to start slowly when dressing her salad. She’ll use just a few teaspoons of dressing and mix everything gently. She’ll taste and see if more is needed. Especially in summer, it’s nice to have a salad that isn’t super soggy.

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You can even use this recipe as a template. Try out other types of tea, add a different vinegar, maybe a different sweetener. You could even try adding a little bit of Dijon mustard. Get creative and you’ll have salads that everyone will be sure to devour. The dressing could also be used on boiled potatoes as a spin on German potato salad.

I just love creating these recipes for all of you, it’s so much fun to cook with tea! Happy steeping and eating, my dear friends!

DIY recipe: Tippy’s Banana Earl Grey Tea Bread

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Dearies, you may have noticed that Kat and I have been getting more creative in the kitchen with tea recipes. I realized we haven’t done much baking with tea, and I set out to change all of that! Today I’m so thrilled to share our recipe for Earl grey banana bread. Kat has enjoyed earl grey in baked goods before, and has even had it in chocolate truffles. I thought adding it to moist and springy banana bread would be a surprising and delicious addition to the afternoon tea table. Or for breakfast, or really, any time of day!

Tippy’s Banana Earl-Grey Tea Bread

½ cup Water

3 bags of Earl Grey tea or 1 tbsp loose tea

¼ cup packed Dark Brown Sugar

pinch salt

tsp vanilla

¾ cup Sugar

½ cup Butter

1 cup 2% Greek yogurt

1 teaspoon Baking Soda

2 Eggs, beaten

2-1/4 cups all-purpose Flour

3 very ripe Bananas, mashed with a fork

Preheat the oven to 350*F.

Bring the water to a boil in a small saucepan. Remove from heat and add the tea. Allow the tea to steep for 5-10 minutes (you want a very strong tea). Add the sugars and butter and return the pan and heat on medium. Cook until the butter and sugars melt and combine. Once you have a thick, combined mixture, allow to cool to room temp.

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In a large bowl combine the yogurt and baking soda. Let stand for about 5 minutes, until the mixture looks a bit puffy. Stir in the cooled tea mixture and the eggs. Sift in flour and combine. Carefully fold in the mashed bananas.

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Pour batter into pan(s). We like to use mini loaf pans, so we fill them 1/3 way full. You’ll need room for the bread to rise. Bake for about 1 1/2 hours if you are making 2 large loaf pans. Less if you are using small pans like we are. Start checking around 30 minutes. Bake until a tester (we use a chopstick or knife) comes out clean. Once done, remove from the oven and allow to fully cool on a rack.

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I do hope you enjoy my Earl Grey Banana bread recipe! We make a few mini loaves at a time and store a few in the freezer. This way Kat always has a sweet treat to serve when company arrives. The combination of the citrusy early grey, rich banana, and lemon makes a delightful cake with an irresistible chewy texture. I noticed Kat sneaking a few slices throughout the day. I think you’ll agree that this cake is the perfect tea time accompaniment!

Tippy’s Sweet Matcha Butter Cookies

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My lovelies, we’ve discussed springtime picnics and afternoon teas, and I thought I should give a recipe that you can use for both, or even just for snacking on your own. Have you ever made green tea cookies? Kat and I have an recipe for a buttery, tender cookie that have pleasing sweetness and a powerful matcha punch.

These cookies are perfect for any gathering, or could be enjoyed on your own with your favorite cup of tea. Dunk them in your favorite green tea for a super delicious experience.

These cookies only require a few ingredients, and are super simple to make!

Tippy’s Sweet Matcha Butter Cookies

For the cookies:

1 cup all-purpose flour

1/8 teaspoon salt

1 3/4 tsp culinary grade matcha

1 stick of unsalted butter, softened

1/2 cup powdered sugar (confectioner’s sugar)

For the topping:

1/2 tsp matcha

1/4 cup granulated sugar

In a medium bowl sift together the flour, salt and matcha and give it a mix to make sure everything is well combined. Set aside. For the topping, in a small bowl mix together the 1/2 tsp matcha and granulated sugar.

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In an electric mixer cream the butter and powdered sugar until it’s light and fluffy. It will be much lighter than you started, a few minutes on medium/high.

Switch the mixer to low and slowly add the dry ingredients and mix until fully combined. Be careful not to have the mixer on a high setting or you’ll have a cloud of matcha flour in your face!

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When everything is combined, you’ll have a deep green dough. Remove this dough and shape into a log that’s about 10 inches long. Wrap in plastic and put in the fridge for 30 minutes. This step is important to make sure you have well-formed cookies!

While the dough is chilling, preheat the oven to 325 degrees F. When the dough is ready, slice into cookies about 1/4 inch thick and spread them out on a lightly greased baking sheet (or you can line the cookie sheet with parchment paper if you have it).

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Bake cookies for about 15 minutes (may need a few more minutes depending on how thickly you sliced them) until they just start to get a bit brown and firm. While the cookies are still hot, spring with the sugar/matcha mixture. Transfer to a rack and allow to cool completely, if you can wait that long to taste them!

Enjoy with your favorite green tea! Kat likes to serve these cookies with Citrus Green Tea from Private Selection. This is a beautiful blend of light, vegetal green tea with a delicate orange flavor. The green tea of course blends well with the cookies, and the orange flavor breaks up the green tea sweetness and refreshes the palate. I just love this combination! Kat always has this tea available in the warmer months for a refreshing yet light iced tea. It’s perfect for picnics and BBQs.

I do hope you enjoy my special cookie recipe! Be sure to check back for more recipes coming soon!

DIY Infused Sugars + Tea Pairings

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Dearies, Kat and I have a little secret to making our tea times extra special. We serve infused sugars to give an extra dose of flavor to our teas! Flavor infused sugars are perfect for your next tea party, little gathering, or even for a special moment for yourself.

Our infused sugars are easy to make, and you can package them in a beautiful jar or canister for gift giving. You can use all sorts of flavors, and they take no time at all to create. The only time needed is a little bit of rest for the finished blend, to make sure the flavor fully infuses into the sugar.

 Basically all you need is a ratio of 4:1 of sugar to flavor. We usually do about a cup of sugar, and 1/4 cup of mix-ins. For a strongly scented herb like lavender, you’ll want to use a little less herb. You can always start with a smaller amount and then add as needed!

Some of our favorite sugars to create are:

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Citrus Sugar: take your citrus of choice (Kat likes meyer lemon), wash, dry thoroughly and grate the zest only. Mix in with your sugar. We like to peel a few larger pieces of zest for displaying on top of the sugar bowl for guests.

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Vanilla Sugar: I like to use a fresh vanilla bean for this recipe. Open one vanilla pod, use a knife to scrape the seeds, and add the seeds and the empty pod to your mixture. Mix well, as those tiny seeds like to stick together! This will need to sit for a few days or up to a week for all the flavors to meld before you use it. But once you do, oh my the vanilla flavor is amazing!

Lavender Sugar: Simply take lavender petals and mix in with your sugar.

You can even do matcha sugar! If you’re doing one of these, you only need about 2 tsp of matcha per cup of sugar. Kat likes to sprinkle matcha sugar on morning oatmeal and pancakes. It’s also a delicious finishing sugar for baked goods hot out of the oven.

Once you have your infused sugars, be sure to pair them with lots of different teas! Here are a few of our favorite sugar and tea pairings to get you started:

Citrus Sugar + Earl Grey. Since earl grey has the lovely bergamot flavor already infused we like to add the citrus sugar for even more zing. Kat likes to serve Wegmans Earl Grey to her guests. The blend is well balanced, and you will still be able to taste the black tea along with the fresh citrus flavor. Kat picked up a love for earl grey from her great uncle, who always had some in the afternoon. The citrus scent still reminds her of spending the afternoon playing chess with him while he sipped on his tea.

Vanilla Sugar + Black Tea- The vanilla sugar is so delicious, we like a malty, sweet black tea to pair with it. I like a good Ceylon or Assam. Wegmans English Breakfast is the perfect accompaniment. It has a blend of bold and sweet black teas, and that vanilla sugar will complement the brew perfectly.

Lavender Sugar + chamomile tea. I love combining floral flavors in tea. As you know, I wrote an early post about it! The Wegmans Chamomile has a honey sweetness that blends with the lavender. One sip and you’ll feel like you are in a sunny field of French lavender!

I do hope you like my infused sugar ideas! Gift them for Mother’s Day, and serve them at your next tea party. Or just save them for a special moment all your own!