Last week my friend and fellow tea nerd Emily came by to teach me how to make tea sangria. In May I ran a tea blending workshop at the Cambria Gallery in Toronto, and it was at this event I got to try tea sangria for the first time. Emily made this delicious and refreshing cocktail for the event and everyone loved it, and so I asked her to share the recipe with me and all of you.
We spent the rest of the afternoon on the balcony drinking our sangria and eating delicious doughnuts from Uncle Betty’s. Life doesn’t get much better than this.
What you need: 50 grams (approximately 4 tbsp) We used Mango Fruit Punch from DAVIDsTEA, but you can use any fruity tea you like. 4-5 cups boiling water 1/4 cup honey (or any sweetener you prefer) 2-3 cups assorted frozen or fresh fruit (we used a frozen blend with strawberrys, pineapple, honeydew and mango.) 5-6oz Triple sec
Bottle of white wine (or red if you prefer)
Add tea and water and honey to pitcher and let steep 5-7min
While the tea is steeping place fruit in a bowl with Triple sec and place aside.
Once the tea is done steeping remove the tea leaves. Add the fruit, Triple sec mix and wine to the pitcher.
Top off with ice if you are serving right away, or place in the fridge to cool and serve later.
*Optional: Add a couple pieces of fruit to the bottom of each cup before pouring to ensure everyone gets some yummy fruit in their drink.
Simple, delicious and so easy to make, whipped cream with fresh berries may be the perfect dessert. I added black tea powder to my whipped cream to give it a deep and bold flavor that was complemented by the sweet berries hiding underneath. I recently picked up some black tea powder from teALCHEMY and have been experimenting with fun ways to introduce it into recipes, and I found a winner. Though black tea is my preference it could easily be swapped out in this recipe for matcha green tea powder or for a caffeine free option, rooibos powder.
What you need: 1 cup whipping cream (this will make about 2 cups of whipped cream) 1 tsp vanilla 1 tbsp confectioners sugar 1-2 tsp black tea powder (depending on how strong you want the black tea flavor) Any kind of berries you like
1. Place a metal bowl and whisk into the freezer for 10-15 min. I used my stand mixer but if you do not have one any metal bowl and whisk will do.
2. Add cream, vanilla, sugar and tea powder to the bowl and mix until medium peaks form
Is there anything that says romantic, decadent and Valentine’s Day more than a chocolate covered strawberry? If you have a tea lover in your life than this take on that classic treat may be the perfect way to end your Valentine’s Day dinner. You could also make these for yourself in celebration of how much you love the awesomeness of you. Plus they are just about the easiest thing you could make, so come on lazy, let’s get started.
What you need: 1lb ripe strawberries ½ lb (8 oz) white chocolate ½ tsp matcha ¼ lb (4 oz) milk chocolate *optional
Rinse the strawberries with cold water and pat dry. Set them aside and try not to eat too many during the following steps. Line a baking sheet, that will fit in the fridge, with parchment paper.
2. Coarsely chop the white chocolate into small pieces. Melt the chocolate in a double boiler, to do this; place the chocolate in a metal bowl and over a saucepan of simmering water stir until it is melted and smooth. Add the matcha powder to your melted chocolate and whisk until the matcha is even throughout the chocolate and there are no lumps.
3. Holding a strawberry by the stem end, dip 2/3 of it into the chocolate/matcha mixture, let the excess chocolate drip off and set it on the parchment lined baking sheet. Repeat with the remaining berries. Place the baking sheet into the fridge and allow the chocolate to set for at least 30 min.
4. (*Optional) To create the contrasting decoration melt the milk chocolate the same way that you melted the white chocolate. Take a fork, dip it into the milk chocolate and drizzle it over the chocolate covered strawberries.
Keep covered in the refrigerator. They will keep for up to 3 days.