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?

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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.

Tippy’s BBQ Steak Rub

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Dearies, you know I love backyard BBQs. It’s basically all I ever talk about in the summer! I’m constantly thinking of tea-infused recipes for Kat to use, and today I’m happy to share my steak-rub recipe! This recipe is simple to make, and grills up a savory, smoky, tea-flavored steak. Is your stomach grumbling yet?

My favorite tea for a steak rub is lapsang souchong. The hit of smoke works well with the charred meat. You can use another black tea of your choice if you prefer. For an extra hint of smoke, I like to include chipotle chili powder.

I like to serve sautéed mushrooms alongside the steak, or even piled on top. The smokey, savory flavors are enhance with the mushrooms.

This recipe is perfect for steak but you can also use it for grilled tofu  ‘steak’ or grilled seitan as well.

The tea leaves can be whole, or small pieces from a tea bag. Either will work, but the larger leaves will give you a crunchier texture.

Tippy’s BBQ Tea Rub

  • 1 tsp Kosher salt
  • ½ cup black tea leaves (we like to use Lapsang Souchong)
  • ¼ tsp ground cloves
  • 1 tsp chipotle chili flakes or powder
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • 1 lb steak of choice

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Combine all rub ingredients in a medium sized bowl. Pat it liberally all over your steak and let it sit for about an hour so the flavors will come together. Grill the way you like it, and enjoy!

This is an easy recipe to play around with- you can swap out the type of tea and play around with the spices. You can also serve it with a BBQ sauce if you’d like to add even more flavor. I hope you enjoy, Dearies!

Tippy’s DIY Matcha Tea Bath Bombs

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Dearies, if you’re like Kat, you adore making DIY products. Some of her most favorite projects have been using tea for bath products, such as this one: https://thelovelyteacup.com/2015/09/02/using-tea-to-create-fabulous-beauty-products/.

Well, since I’m always the helpful teacup, I’ve come up with a fun way to create spa-like relaxation at home! Don’t you just love relaxing in a warm bath? Well, add in a fizzy, comforting matcha bath bomb and you’ll feel like you’re at a spa! The tension in your muscles will melt away after a bath with one of my matcha bath bombs. I’m sure you’ve seen these at fancy stores that sell bath products. Kat had been buying them for years until she realized she could make them herself. Well until I told her so, anyway!

I also discovered a fun way to shape the bath bombs. I bet you have a bunch of hollow plastic Easter eggs lying around the house. Use them to mold your bath bombs! Sometimes I’m a very clever teacup if I do say so myself!

Tippy’s Matcha Bath Bombs

  • 1 cup baking soda
  • ½ cup citric acid
  • ¼ cup Epsom salts
  • ¼ cup corn starch
  • 2 tbs matcha (powdered green tea, culinary grade)
  • 2 tsp coconut oil
  • 2 tsp water (more if needed)

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Mix the dry ingredients together (the 1st 5 ingredients) and make sure they are well sifted. You don’t want any clumps, especially in the baking soda! In a small bowl combine the wet ingredients. Very slowly add the wet ingredients to the dry, stirring constantly. If you see the mixture start to bubble up, mix vigorously. Only add a little of the wet mixture at a time.

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You should end up with a mixture that clumps together well when you mold it in your hand. If it doesn’t stick together, add more water (slowly) and mix. Add the mixture to your mold of choice- we like to use easter egg halves but you can also purchase bath bomb molds, or even use the bottom of mini muffin tins.

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Leave the mixture in the molds for about an hour. Then remove, and let them dry for 3-5 hours, or even overnight to make sure they are fully set.

Once you are done you can wrap them in cellophane or pretty paper and give as gifts. Or just set them out and use in your own bathroom! Trust me, once you realize it’s this easy to get a spa-like bath experience at home, you’ll be hooked!

If you have any other bath bomb recipes, or other tea DIY bath products, send them my way! I’d love to try them out.

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!

Cinco De Mayo Tea Cocktails

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I see that Cinco de Mayo is coming up, and Kat’s already researching some fun cocktails to toast the day. I’ve decided she needs to make a few tea-infused cocktails! I mean, let’s face it Dearies, I’m the one that makes the beverage decisions around here! I’ve been thinking about the traditional cocktails you may drink on Cinco de Mayo, and have hunted down some tea-infused versions.

Sangria is one of Kat’s favorite drinks. It brings back memories of relaxing in Barcelona on one of their warm, sunny evenings. This fruity drink gets upgraded with a dose of black tea. Kat likes to make this recipe, and add in one of her favorite flavored black teas- HEB Cranberry Blood Orange Black tea.The sweet and tangy blood orange and hibiscus flavors bring to mind a sunny afternoon dining by the beach in Ibiza. You can practically feel the warm ocean breezes with each sip. Kat sometimes pulls this tea out in the middle of winter, to melt away all the chilly thoughts.

Also, who doesn’t love a good margarita! I’ve been looking for a good tea infused margarita recipe and haven’t found one that’s just right. So Dearies, I made one using the same delicious HEB tea! Here’s what you’ll need:

Tippy’s Marga-TEA-rita

Makes 1 drink

  • 2 1/2 tablespoons (1 1/4 ounces) tequila
  • 1 lime wedge
  • 2 teaspoons sugar, plus more for coating rim of glass
  • 2 tablespoons lemon juice
  • 1 cup water off the boil
  • 1 tablespoon Cointreau
  • 1/2 cup ice cubes
  • 1 bag HEB Cranberry Blood Orange Black tea

Rub the lime wedge along the rim of a glass, and dip in the extra sugar. Steep the tea and allow it to cool. Combine the tea, alcohol, sugar, juice and ice in a blender, and whirl until combined. Enjoy!

For a non-alcoholic drink, how about a chai-spiced horchata? Horchata is a cinnamon flavored, milky drink made from ground rice or nuts. It’s a cooling yet flavorful sip perfect for both children and adults! I think the spices make it quite festive!

Whatever you do this Cinco de Mayo, have fun! Enjoy beautiful weather, tasty drinks, and most importantly wonderful friends.

Thai Iced Tea!

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The weather is warming up nicely, and it’s time to start thinking about iced teas! My tea lovelies, we’ve talked quite a bit about iced tea on this blog, but there are so many delicious ways to enjoy it. Have you ever had Thai iced tea? Oh Dearies, it is so delicious! It’s creamy, sweet, with interesting spice notes. Whenever Kat goes to her favorite Thai restaurant, it’s the first thing she orders. She’s admitted to me that she often suggests eating at Thai restaurants just so she can get the delicious iced tea!

Since Kat loves this drink so much, I decided find recipes to make at home. The tea ingredients will vary based on taste and authenticity. Some have sweetened condensed milk added (Kat’s favorite), some have star anise and other spices. I’ve come across recipes that also use coconut milk or evaporated milk. The tea is usually black tea, often strong a strong Ceylon tea. I do like using Ceylon in this drink, as the strength and brightness of the tea holds up to all the other ingredients. It’s important to use a bold tea, so the flavor shines through the milk and sweetness.

I love the idea of making Thai tea at home, because many of the versions found in restaurants contain food coloring. You can find pre-mixed Thai tea blends in many Asian grocery stores, but most of those also contain dyes. Besides the coloring, it’s just such a fun and easy drink to make at home. Here are a few of my favorite Thai tea recipe finds:

Here is a basic and simple recipe to prepare. It gets the flavors just right. The perfect balance of sweet, milky, and a bit of zingy spices.

I found this delicious vegan version. It uses coconut milk, vanilla extract, and black tea. yum! It has a more tropical flavor that is perfect for sitting outside during those warm spring and summer days. I’m thinking a little dash of rum wouldn’t hurt, either!

I like the use of both star anise and vanilla in this recipe. The spices give it an authentic flavor, yet keeps things well balanced. I like the the recipe also makes a large batch for a crowd. Perfect for those spring BBQ gatherings! This would even make a nice frozen treat- try pouring the mixture into ice pop molds! I think I need to have Kat start experimenting with this…

Thai Iced Tea is perfect for company, or just when you want a creamy, delicious glass to brighten up your day. Dearies do you share Kat’s love of Thai Iced Tea? Do you have your own favorite recipe? You know I want to hear about it!