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VEGAN COCONUT + ROSE PETAL ICE CREAM WITH CARDAMOM CRUMBLE TOPPING

VEGAN COCONUT + ROSE PETAL ICE CREAM WITH CARDAMOM CRUMBLE TOPPING

This ice cream though, never in my life did I expect it to be so creamy and delicious with so few ingredients. I’ve had some bad experiences with rose flavored things in the past, which I usually find way too “soapy” for my taste. This ice cream has a lovely floral note and the rose flavor is not overwhelming. If you want more rose flavor, you can always add more rose petal tea to your liking or even a little rose water. Of course, you also have to be very into the coconut to like this ice cream. Don’t miss out on the cardamom crumble topping, which adds a lovely crunch.

Ingredient

For the ice cream
2 cans (400 ml x 2) of full fat coconut milk
pinch of salt 
1 vanilla bean (split, and seeds scraped out)
1/2 cup (115 g) turbinado sugar (you could also use granulated sugar or maple syrup)
6-8 tbsp rose petal tea 

Cardamom crumble
Recipe adapted from Tea Malmegård’s book “Desserter!” 
3 tbsp + 1 tsp (50 g) turbinado sugar
2/3 cup (90 g) all purpose flour
pinch of salt 
3 tbsp + 1 tsp (20 g) rolled oats
1 tsp freshly ground cardamom 
4-5 tbsp coconut oil (not liquid but not completely firm either.. put the jar in the fridge for a while if too liquid) or 60 g of softened butter

For the topping
Dried rose petals

1. Place coconut milk, salt, vanilla bean+seeds, sugar and rose petal tea in a saucepan. Heat until mixture is hot but not boiling. Stir until sugar is dissolved. Remove from heat and put a lid on the pan. Let the mixture steep for 30 minutes.

2. Strain through a fine wire sieve into a bowl. Cover bowl with plastic wrap and refrigerate until completely cool.
3. Using an ice cream machine, churn the ice cream according to the manufacturer’s
instructions. Once the ice cream reaches soft-serve consistency, transfer to a freezer-proof container, sprinkle some extra dried rose petals on top and freeze until
firm enough to scoop, approximately 2-4 hours. If the ice cream feels hard after some time in the freezer, remove it from the freezer 15 minutes prior to serving.

Cardamom crumble topping
1. Preheat oven to 175°C (350°F).
2. Place sugar, flour, salt, oats, cardamom and coconut oil in a bowl. Using your hands, mix together until crumbly.
3. Spread on a baking paper covered baking sheet and bake for 8-10 minutes. Let cool, then serve with ice cream.

Hibiscus Rose Latte

Hibiscus Rose Latte

This hibiscus rose latte is a lighter alternative to a latte with coffee, and made dairy-free with almond milk. (Duh.) It also has a hint of rose flavour which gives a really light floral taste, though you can always leave out the rose if you like!)

  • Author: Jess
  • Prep Time: 10 mins
  • Total Time: 10 mins
  •  Yield: 1 latte 1x
  •  Category: Drink/Snack
  •  Method: Cook
  •  Cuisine: American

INGREDIENTS

  • 1/2 cup water
  • 2 drops rose water
  • 2-inch cube of ginger
  • 2 tbsp hibiscus rose tea.
  • 1 cup steamed almond milk (Heat using a milk steamer, or in a pot on medium heat)
  • 12 tsp sweetener of choice (I recommend maple syrup or agave)
  • edible rose petals (optional)

INSTRUCTIONS

    1. Add the water, rose water, and ginger to a small pot. Bring to a boil. Remove from heat and add 2 tbsp hibiscus rose tea Let sit and steep for 5 minutes.

2. Remove the cube of ginger and tea bags and pour into your mug.

3. Slowly add the steamed almond milk to your mug.

4. Sweeten with a little bit of maple syrup or agave.

5. top with edible rose petals if you like! (optional but pretty!)

Tropical Strawberry Hibiscus & Rose Rum Smash.

Tropical Strawberry Hibiscus & Rose Rum Smash.

The bottom layer is a mix of mint, lime, mango juice (pineapple or passion fruit juice would be great here too!), coconut water, and rum. THEN, that top red layer…that’s the hibiscus and rose tea. You definitely want to swirl the tea throughout the drink, but it’s fun watching it slowly slide down into the mango mix. All of the flavors together make the most tropical creation. They totally make me want to hightail it to Florida for spring break…anyone with me? I wish that was happening, but as I sit here in Colorado dreaming of warmer days, pools and palm trees, at least I’ll be sipping on a tropical hibiscus smash. YES, please.Tropical Strawberry Hibiscus Ru, Spitz 

This refreshing cocktail is full of tropical flavors. 

Prep Time: 10 minutes 

Cook Time: 5 minutes 

Total Time: 15 minutes 

Serving Time: 15 minutes 

Serving: 1 drink 

Calories: 229 kcal 

INGREDIENTS

  • 2 tablespoons Hibiscus and Rose Tea 
  • 1 teaspoon Honey 
  • 8 fresh mint leaves
  • 1/2 a lime, quartered
  • 1/4 cup mango, pineapple, or passion fruit juice
  • 1/4 cup coconut water
  • 2 ounces rum
  • sparkling water, for topping
  • 2 strawberries, sliced

INSTRUCTIONS

1.Bring 1 cup of water to a boil in a medium size pot. Remove from the heat, add the 2 tbsp Hibiscus and Rose Tea and 1-2 teaspoons honey. Cover and let steep for 10 minutes. Strain into a pitcher and discard the hibiscus flowers. 

2. In a tall glass, muddle the lime and mint leaves. Add a handful of crushed ice, the mango juice, coconut water and the rum, gently mix to combine. Pour sparkling water over top to about 3/4 the way up the glass. Add the sliced strawberries and top with hibiscus tea. DRINK. 

Rose & earl grey latte

Rose & earl grey latte

The subtle flavors of Earl Grey and rose combine to create a luscious, warm, beautiful, and insanely aromatic cup of tea.

Servings: ~2 lattes

INGREDIENTS

Rose Syrup

  • 1/2 cup sugar
  • 1/4 cup water
  • 1/2 cup edible rose petals (dried)

Tea

  • 1 cup boiling water
  • 2 tbsps premium earl grey loose leaf tea
  • 1 tbsp edible rose petals (dried)
  • 1 cup whole milk 
  • 4 tsps rose syrup 
  • rosewater (optional)
  • edible rose petals and rose dust (garnish)

INSTRUCTIONS

Rose Syrup

  1. Add the sugar and water into a small saucepan over medium heat. Cook until the sugar dissolves, turn off heat, add the rose petals and steep for 5 minutes. Strain through a fine mesh strainer, pushing on the petals to extract as much of the remaining syrup as possible.

Tea Latte

  1. Combine the Earl Grey tea with the rose petals, and steep in boiling water for 5 minutes. Discard the tea.
  2. Mix the rose syrup with milk, and froth with a milk frother to your desired warmth and foam.
  3. While waiting for the tea to brew, I filled my mug with hot water to keep it warm. Just before serving, discard the hot water, and mist the mug with a few sprays of high quality rose water. I sprayed once directly inside the mug, once on the outside, and once from up above.*
  4. Fill your mug halfway with tea (~4 oz), and then add the steamed milk (~4 oz). Garnish with a few dried rose petals. If you'd also like to add some rose dust for garnish, simply add a handful of dried rose petals to a spice grinder, and pulse until they reach a fine powder. Use a fine mesh strainer to give a light dusting of rose powder atop the drink.

NOTES

*If you don't have an atomizer, you can add a splash of rosewater to your empty mug, swirl around the inside, and discard before mixing your drink. Again, the rosewater is optional, but a light misting on the empty mug really help boost the aromatics of the drink, thereby enhancing the flavor.
Thanks to Honestlyyum for this amazing recipe 

How to make strawberry chamomile tea cake

How to make strawberry chamomile tea cake

As most of you probably know, I am normally all about the chocolate desserts. Read, the more chocolate the better. See this cake for example. BUT that’s not to say that I don’t still love a good fruity dessert. Granted it took me a while to warm up to fruit based desserts, and I do still think of them as more of a brunch type of item than dessert, but regardless, I now love them.

With spring on its way,  I knew I needed to share this strawberry chamomile cake that I’ve literally been thinking about since December. I’ve said this before, but sometimes I get ideas in my head months and months before I actually create them. Sharing a strawberry cake in December really does not make sense, so I waited and waited and finally the time has come.

And guys? To be expected, I LOVE this cake.

For one, it’s covered in chamomile flowers, which you all know I am obsessed with. Some people decorate with sprinkles, but then there’s me, and flowers are the sprinkles in my life. I love them.

Two, and most importantly, this cake honestly is so DELICIOUS. It’s light, springy, perfectly sweet, hinted with warm chamomile flavors, and studded with fresh springtime strawberries.

Basically, this cake is spring in cake form, and it is good! I also say this often, but you need this cake in your life. My grandpa said it was the best cake he’s ever eaten!

INGREDIENTS

  • 1 cup canola oil
  • 1/2 cup plain greek yogurt
  • 3 large eggs
  • 2 cups granulated sugar
  • 1 tablespoon vanilla extract
  • 1 1/2 cups buttermilk
  • 3 3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 3/4 cup high quality strawberry jam
  • 2 cups fresh strawberries, sliced
  • honey, for drizzling

CHAMOMILE CREAM

  • 2 cups heavy cream
  • 1 oz chamomile tea
  • 8 ounces cream cheese
  • 1/4 cup powdered sugar.

INSTRUCTIONS

 1. Preheat oven to 350 degrees F. Grease three 8-inch round cake pans. Line with parchment paper, then butter/spray with cooking spray.

2. In the bowl of a stand mixer (or use a hand-held mixer) beat together the canola oil, yogurt, eggs, sugar, vanilla, and buttermilk. Add the flour, baking soda, baking powder, and salt and mix until just combined. Gently swirl in the strawberry jam, leaving large streaks and not fully incorporating the jam. 

3. Pour the batter among the 3 cake pans and bake 28-30 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.

4. To make the chamomile cream. Add 1 cup cream to a small saucepan and bring to a simmer, but do not boil, simmer 1 minute and remove from the heat. Add the chamomile tea, cover and steep for 5-10 minutes. Remove the tea leaves and place the cream in the fridge to chill completely. Next, beat the cream cheese in a stand mixer until fluffy, add the chilled chamomile cream and remaining 1 cup cream and whip until stiff peaks form. Stir in the powdered sugar. Keep stored in the fridge.

5. To assemble, place one cake layer on a serving plate or cake stand and drizzle lightly with honey. Spread 1/3 of the chamomile cream over the cake and add a handful of fresh chopped strawberries. Repeat with the remaining 2 cake layers. Be careful not to over fill your layers with fruit or the cake will be hard to slice. Serve or store in the fridge for up to 1 day. If desired, decorate the cake with chamomile flowers.