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Tea Blog

White Tea and Muddled Basil Mojito.

White Tea and Muddled Basil Mojito.

I could not be more obsessed with this White Tea and Muddled Basil Mojito. Fresh brewed white tea mixed with a splash of rum and honey, muddled with mint and basil, and topped off with sparkling water. A deliciously refreshing mojito with a fresh from the garden taste. Perfect for both spring and summertime.

side angled photo of White Tea and Muddled Basil Mojito with limes and basil

 

It’s my ideal cocktail for 3 reasons…

Reason 1: Liz sweetens her mojito with honey instead of sugar. This is very much something I love to do. As I prefer a cocktail that’s less sweet and heavier on the citrus.

Reason 2: White tea! In general, I’m not a tea drinker, but I love using tea to flavor cocktails. It’s honestly the only way I can enjoy tea.

Reason 3: In addition to mint, Liz also uses basil in the mojito. As you guys know, basil is one of my favorite herbs.

white tea and muddled basil mojito

Fresh brewed white tea mixed with a splash of rum and honey, muddled with mint and basil, and topped off with sparkling water. 

 prep time 5 minutes
 cook time 5 minutes
 total time 10 minutes
 servings 2
 calories 110 kcal

INGREDIENTS

  • 1 oz Baihao Silver Needle White Tea 
  • 2 tablespoons honey 
  • 2 limes
  • handful of fresh mint leaves, plus more for garnish
  • handful of fresh basil leaves, plus more for garnish
  • ice cubes
  • 2 ounces white rum
  • 1/2 cup sparkling water

SPARKLING BLOOD ORANGE CHAI

 

 
SPARKLING BLOOD ORANGE CHAI [ www.pedanticfoodie.com ]

This drink is winter's tonic.  Sure, it might not be steaming and served in a mug topped with marshmallows, but somehow it is just as cozy. 

 

SPARKLING BLOOD ORANGE CHAI [ www.pedanticfoodie.com ]

 

SPARKLING BLOOD ORANGE CHAI [ www.pedanticfoodie.com ]

I clearly remember the first time I was handed a steaming mug of chai.  I was eleven and did not yet appreciate the spicy brew.  Several years later, however, I gave chai a second chance and I have been obsessed ever since.  

SPARKLING BLOOD ORANGE CHAI [ www.pedanticfoodie.com ]

A dear friend of mine always made the very best chai.  I asked her to share with me the magic of her method several years ago, when I last visited, and I watched with admiration as she tossed in a bit of this and a pinch of that with reckless abandon and then ladled the dark, spicy tea into a mug. 

SPARKLING BLOOD ORANGE CHAI [ www.pedanticfoodie.com ]

To this day, I cannot make a pot of chai without thinking of her and the many days we spent together on her apartment floor playing monopoly when I was far too young to appreciate their value. 

SPARKLING BLOOD ORANGE CHAI [ www.pedanticfoodie.com ]

This is my best attempt at recreating the perfectly balanced chai that I fell in love with. 

SPARKLING BLOOD ORANGE CHAI [ www.pedanticfoodie.com ]

In addition to the tea, we have a bright, perfectly pink, blood orange syrup.  It is impossible to fall into the doldrums of summer heat with something this pretty in hand. 

SPARKLING BLOOD ORANGE CHAI [ www.pedanticfoodie.com ]

Wasn't it sweet of God to give us something so cheery and colorful in the greyest of months?

SPARKLING BLOOD ORANGE CHAI [ www.pedanticfoodie.com ]

After the tea and the syrup have been poured, a bit of fresh blood orange juice is added for an extra dose of acidity and vitamin C. 

SPARKLING BLOOD ORANGE CHAI [ www.pedanticfoodie.com ]

Mandarin sparkling water tops it off for just the right amount of fizz to keep things interesting. 

SPARKLING BLOOD ORANGE CHAI [ www.pedanticfoodie.com ]

If you wanted to be even more adventurous, you could substitute ginger beer.  I think that would be a very good idea. 

SPARKLING BLOOD ORANGE CHAI [ www.pedanticfoodie.com ]

Cheers to making these winter days a little better, a little brighter. 

SPARKLING BLOOD ORANGE CHAI [ www.pedanticfoodie.com ]

Sincerely, 

Pedantic Foodie


SPARKLING BLOOD ORANGE CHAI

makes 6

FOR THE BLOOD ORANGE SYRUP

  • 3 small blood oranges
  • 1/2 cup granulated sugar 
  • 2/3 cup water

Wash the oranges thoroughly. 

Slice oranges crosswise and use a reamer to juice the oranges and remove any seeds.  Pour the juice into a 2-quart saucepan, along with the sugar and water.  Add 2 of the orange skins to the pan and set over medium-high heat.  

Bring the syrup to a simmer, stirring often.  Once the syrup is simmering heavily, reduce heat and simmer for 4-5 minutes, until slightly thickened.  Allow the syrup to cool fully before removing the orange skins.  

FOR THE CHAI

[ slightly adapted from Bon Appetit ] 

  • 4 cups filtered water
  • 1, 1 1/2-inch piece of fresh ginger, unpeeled, coarsely grated 
  • 1, 5-inch cinnamon stick, smashed with a heavy-bottomed glass
  • 6 bags black tea
  • 14 cardamom pods 

Combine water, ginger, and cinnamon in a 3-quart saucepan and bring to a boil over medium-high heat.  Reduce and simmer, stirring every so often, until the water has reduced by about a third, and is very fragrant.  This should take approximately 20 minutes. 

Remove from heat and add in tea bags and cardamom pods.  Steep for 7 minutes. 

Strain the tea through a fine mesh strainer and allow to cool to room temperature before assembling the drinks. 

DRINK ASSEMBLY 

  • ice 
  • 2 blood oranges, sliced thinly 
  • 6 ounces freshly squeezed blood orange juice (from about 4 oranges)
  • prepared syrup 
  • prepared chai
  • 1 liter mandarin-flavored sparkling water (I find this at Trader Joes's) - you will not need the entire liter

Cook's Note: While this recipe makes six drinks, you certainly do not have to make them all at once.  Both the syrup and the tea can be stored in the refrigerator for several days. 

Fill 6 glasses with ice and orange slices.  Pour 1 ounce of orange juice into each glass, followed by 1/5-2 ounces of blood orange syrup (you can adjust the sweetness based on personal tastes).  Fill the glass 3/4 the way full with the prepared chai and top with sparkling water.  Stir well.  Like, really well.  The syrup will try to stick to the bottom of the glass so we have to give it some coaxing.  Alternatively, you could add the syrup, chai, and orange juice to a cocktail shaker, shake it up, pour it over the ice, and then top with the sparkling water.  The choice is yours.

Serve immediately and enjoy! 

A Guide To The Colorful Moon Lattes

A Guide To The Colorful Moon Lattes

These four gluten-free & vegan moon lattes make for one soothing & delicious antioxidant-rich brew perfect for those stressful days and sleepless nights! 

Blue latte: 

1 cup of almond milk 
1 teaspoon of butterfly pea flower tea 
a dash of maple syrup (optional)

Green latte:

1 cup of almond milk
1 teaspoon of matcha tea powder
a dash of maple syrup (optional)

Pink latte:

3/4 cup of almond milk 
1/4 cup of fresh beet juice.
1 tablespoon of rose petal teas
a dash of maple syrup (optional)
 

Yellow latte:

1 cup of almond milk 
1/4 teaspoon of turmeric
1/4 teaspoon of ginger 
1/4 teaspoon of cinnamon 
a dash of black pepper to taste 
a dash of maple syrup (optional)


Directions (for all lattes):

Heat your milk on the stove until it's just below boiling point (you don't want boiling milk!). Remove from heat.

Ground all teas in powders.

Add the latte ingredients to the hot milk (except the sweetener).

Mix with a whisk or a hand blender until fully mixed and there are no clumps left.

Pour into your favorite mug.

Enjoy!

 

 

 

 

 

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!)