DIY: Tea Ice Cubes

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Dearies, I’m sure you’re reading the title of this post thinking we’re crazy. Iced tea in the wintertime? Well, it’s true! If you are a regular reader of the blog you’ll know I’ve recommended iced tea in the colder months before. It actually helps us think about summertime and sunny weather! Since it’s been particularly cold and grey these days, Kat has decided to throw a little iced tea party for her friends. It helps bring a little warm sunshine to our hearts.

A trick I’ve mentioned before is to add herbs and herbal teas to the ice cubes to make deliciously flavored iced teas. But another fun idea is to add steeped tea to the ice cubes too, which will make sure the teas you serve aren’t watered down. You could use the same tea you’re serving, or even use complimentary teas for added flavor!

One of my favorite combinations is to use a nice strong Assam tea as the iced tea base, and then add an ice cube made out of Earl Grey tea. The lovely bergamot flavor slowly melts into the iced tea and creates a lovely sipping sensation.

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To create the Earl Grey tea ice cubes, we like to make sure the tea flavor is good and strong. To do this, we use 2 teabags per 1 cup of water. Boil the water, add your teabags and steep for 10 minutes. Allow the tea to fully cool and then pour into the ice cube trays. Put in the freezer, and allow to fully freeze. Viola! Ice cubes ready for your iced teas whenever you need them!

Our favorite Earl Grey of the moment is Newman’s Own Organic Earl Grey. It is the perfect combination of smooth, slightly earthy black tea and tangy, citrusy bergamot. I’m quite the Earl Grey critic, I’ve had it all over the world, in all sorts of variations. And I must say, this is a very pleasing cup. Easy to prepare and quite delicious. Kat’s father loves a good strong cup of Earl Grey, and she keeps a box of this in the cupboard just for him. Can’t say that I blame him. It’s one of the world’s most popular teas for a good reason!

 

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DIY Matcha Hand Cream

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It’s been so cold and dry lately, Kat has been complaining about her skin being dry and itchy. I thought it would be fun to create a lotion that she could easily whip up, something that would soothe her dry skin and contain one of her most favorite teas.

Dearies I found many confusing cream recipes online that involved quite a few hard to find ingredients. I’ve created a recipe that’s a little bit easier to handle and creates a very effective cream!

You’ll need a few ingredients for this cream, but they can easily be found online. Here’s what you need:

Tippy’s Soothing Matcha Hand Cream

1 tbps Matcha Powder

½ cup Coconut Oil

½ cup Shea Butter

Essential oil (we like jasmine, mint, lavender, or almond).

Note: Make sure you sift the matcha well-you don’t want clumps in your hand cream!

The first thing you need to do is melt the coconut oil. We do this on the stove, using a double boiler. Don’t have one? Just boil a cup of water in a small pan and then nestle a heat-proof bowl over the pan (make sure it’s the right size to be supported by the sides of the pan). This will gently melt your coconut oil. Once it’s melted, whisk in the matcha powder until it’s completely combined. Then add the shea butter and mix until everything is melted and well combined. Once combined, remove from the heat and add about 10 drops of essential oil. Allow to cool until you can handle the bowl. Put it in the fridge and allow to fully cool. The mixture will become quite solid at this point. Once it’s cool, put it in a stand mixer, and mix until it becomes light and fluffy. Once it’s at a texture you like, you can scoop it into individual airtight containers. We like to use little jars with screw-top lids.

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If you’re feeling productive you can whip up a large batch and put into decorate jars for friends. It’s such a thoughtful wintertime gift. Dearies I hope you enjoy this recipe! It’s the perfect way to keep your skin glowing all winter long!

 

Tippy’s Apple Cinnamon Tea Bread

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I’m all about autumn flavors these days, and I just came up with this tasty and easy quick bread to pair with your favorite teas. It’s perfect as an afternoon treat or a delicious way to end a dinner party.

This is made in a loaf pan to make it super simple. There is a streusel topping of cinnamon and brown sugar that also makes a surprise appearance inside the bread!

This tea bread has spices that remind me of apple picking and pumpkin pie. It’s the perfect autumn snack!

Tippy’s Apple Cinnamon Teatime Quick bread

makes 1 loaf

  • 1/2 cup packed brown sugar
  • 1 1/2 teaspoon ground cinnamon
  • 2/3 cup white sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 cup milk
  • 1/2 tsp. nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp ground cloves
  • 1 large apple, peeled and finely chopped (any will do, but granny smith are best)

 

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Preheat your oven to 350. Grease a 9×5 inch loaf pan and set aside. In a small bowl mix the brown sugar and cinnamon together. This will be the topping and filling, so set it aside for later. In a second bowl, whisk together the flour, baking powder, nutmeg, and ground ginger.

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In a mixer, cream the white sugar and butter until smooth. Add the eggs and vanilla and mix until combined. Add about a third of the flour mixture, then a bit of the milk, and alternate until everything is just combined and smooth. Try not to over mix. If it seems too sticky, add a little bit more milk.

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Add half of the batter to the loaf pan. Then cover with half the apples and half of the cinnamon/brown sugar mixture. Then pour in the rest of the batter and top with the remaining apples and then the cinnamon sugar mixture.

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Bake for 50-60 minutes or until toothpick inserted in the middle of the loaf comes out clean. Cool in pan before transferring to a cooling rack.

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This tea bread is perfect for afternoon tea, dessert, or even breakfast. It compliments many different types of tea and has all of the wonderful warming fall spices. I hope you enjoy!

 

Tippy’s Autumn Mulled Tea Recipe

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There may still be a warm breeze in the air, but very soon things are going to start getting crisp and chilly. The leaves will start to turn, everything will start to smell wonderfully earthy, and Kat will start cooking warm, comforting dishes. It’s my job to get the beverages ready for the cooler weather, and I have the perfect recipe to share with you today. Something comforting, and spicy, like a warm fuzzy sweater in a mug. Have you ever tried mulled cider? It’s warm apple cider with delicious warming spices heated through it. I was thinking about how Char used to make the most wonderful mulled cider, and realized it’s easy to add these flavors to tea. Very similar to masala chai. Who doesn’t love a good chai?

I started with chai and traditional mulled wine in mind, and made a few tweaks. Here’s the delicious recipe I came up with:

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Tippy’s Mulled Tea

3 cups hot water

4 slices of orange peel

4 whole cloves

3 cardamom pods

2 1-inch pieces of cinnamon

1 tsp sliced fresh ginger

3 bags orange spice tea

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Use a peeler to carefully create your orange peel slices. Try to just get the orange part, and not the white bit, as that is a bit bitter Bring the water to a boil, and add the orange peel and spices.

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Lower to a simmer, and let it cheerfully bubble together for 10 minutes. Dearies it’s going to smell amazing in your kitchen! Enjoy that aroma, turn off the heat and add the teabags. Let everything sit for another 5 minutes. Taste, and you can let it sit even longer if you’d like. Strain the mixture. We like to serve the tea in mugs and let our guests add honey to their liking. Or you could add a few tablespoons of honey after you strain the spices.

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I decided to try using Private Selection Orange Spice tea in this mulled brew. One of Kat’s favorite teas, it is a lovely black tea blend that is infused with orange, cinnamon, and cloves. She brings it out as soon as the first few leaves start to lazily float to the ground. A perfect autumn and winter tea, It’s comforting and will enhance all of the wonderful mulling spices.

This is the perfect drink to whip up when you’re feeling chilled and in need of some comfort. It’s also well suited for a gathering- your friends will smell the warm spicy aroma as soon as they enter the front door. Happy mulling!

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!

Picnic Tea Sparklers

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Dearies, it’s time to dust off that picnic basket! Since spring is finally here, Kat has been talking endlessly about all of the spring picnics she plans to have. She certainly gets excited about picnics. She wants to have a picnic every weekend! Just the thought of all that planning makes my saucer ache. But, being the good tea cup that I am, I agreed to help Kat find some interesting and unusual tea related recipes for her picnics. I thought I’d focus on one type of recipe in particular today, the tea sparkler.

A fizzy, refreshing, and delicious tea drink is such a fun idea for a picnic! Just make it ahead and put it in a bottle for transportation, or you can even make them right on the spot with just a few ingredients. It’ll definitely add a festive pop to your outdoor gathering!

For something brimming with spring and summer flavor, how about a strawberry and basil iced tea? I came up with this recipe after Kat brought home so many strawberries from the farmer’s market that she could barely fit them all in the fridge:

Tippy’s Strawberry Basil Iced Tea

6 cups brewed black tea such as Assam, Ceylon, or Nilgiri, cooled.

2 cups freshly sliced strawberries

Large handful of basil leaves, torn or roughly chopped, leaving smaller leaves intact

Honey to taste (about a tablespoon)

Small handful of mint leaves

3 cups sparkling water

Combine first 4 ingredients in a large pitcher and refrigerate for 1-3 hours. Add in sparkling water. Pour over ice and top with mint leaves. Dearies, isn’t this a lovely twist on iced tea? Perfect for sitting in the grass under a leafy tree.

For a different flavorful fizz, use sparkling apple juice in your tea sparkler! I love that this recipe uses sparkling apple cider along with black tea, lemon and cinnamon. What a delightful combination!

For a boozy sparkle to your outdoor soiree, Kat likes to use the pomegranate champagne cocktail that I came up with for the holidays. You can find my recipe in my previous post here.  The cocktail uses HEB Pomegranate Green Tea, a deliciously festive flavor combination of vegetal green tea and fruity, crisp pomegranate. This tea also has hibiscus added to the blend, which gives a nice tart bite to the brew. It works nicely with the added champagne for a juicy, bubbly brew worthy of your special picnic.

Well, I’m certainly glad to have found these sparkling tea recipes to keep in our picnic arsenal! I won’t get quite as large of a saucer ache when I hear Kat planning how many picnics she wants to have this summer!