Hi there
I got an idea, actually it came from a friend.
From now to Christmas I will do my best to put a few new recipes with cocktails, mocktails and maybe even a sweet or too. And like always, the main ingredient: Loose Leaf Tea.
Don’t think it is the usual hot cup of tea …. this is more like party time with friends and family
Now, let’s start with a classic:
Christmas Tea Punch
it came
What you need:
– 750 ml dark rum
– 750 ml dry red wine
– 3 cups strongly brewed black tea or oolong tea. I recommend The Christmas Tea Organic, but if you prefer oolong try it with Orange blossom
Combine all ingredients in a large punch bowl and stir well. Add simple syrup or honey to taste. Cover and move the bowl to the refrigerator until you’re ready to serve.
When you’re ready to serve, add sliced apples, oranges, or fresh cranberries for garnish.
You can use extra orange slices, cranberries, and a rosemary sprig for an extra festive touch. Enjoy!
Jasmine Christmas Mocktail
Now, kids, I promised something for you, right? Now, remember it’s nice to share so the adults can have a taste as well
Keep in mind we are using green tea so I would recommend this to kids over 12 years old
What you need:
– 10 grams Loose Leaf Tea Jasmine Imperial Organic
– 10 g frozen mixed berries
– 2 hole cloves
– 1 cinnamon stick
– 1 star anise pod
– 2 slices of ginger
– orange slice
– 1000 ml freshly boiled water (75-80°C)
How to make it:
Sparkling Pomegranate Christmas Mocktail
Let’s not forget the little ones enjoy to be a part of the party so here’s something for them.
What you need:
– 3 teaspoons of Christmas Punsh (it contains almonds so if you want an alternative I love and recommend the Fruit Safari, well my kids surly agree with it but you can choose what you prefer here)
– on cup hot water
– one cup sparkling apple juicde
– half cup of pomegranate juice
– tablespoon of lime juice (if the kids prefere sour!)
– ice and pomegranate seeds to garnish
How to make it:
Simply infuse the fruit tea according to the times specified (I go with 10 minutes)
Leave to cool
Combine with the sparkling apple juice and pomegranate juice.
Put ice and ruby red pomegranate seeds (i skip the seeds for my 3 years old, he will get those once he is over 4 but I might be a little to cautious)
That’s it, enjoy
OK, that’s for now with the drinks. I do have an extra for you today though. Something that in my house don’t get to next day so I do suggest either doing it without the kids around or …just do as I do, triple batch
MATCHA COOKIES
-
- 240 g all-purpose flour
- 15 g Japan Ceremonial Matcha organic
- 170 g unsalted butter (softened at room temperature)
- 130 g powdered sugar
- pinch of salt
- 2 large egg yolks (room temperature)
- 50 g white chocolate chips (optional but recomended)
How to make it:
1. Combine the all-purpose flour and the matcha green tea powder in a large bowl
2. Sift the flour and the matcha powder and put asside
3. In a large bowl beat with a mixer the unsalted butter until smooth and creamy. It’s important to soften the butter ahead of time.
4. Add a pinch of salt and blend
5. Add the powdered sugar and beat well until soft and light
6. Add the egg yolks and mix well until combined
7. Gradually add the flour and matcha mixture and mix until just combined
8. Add the white chololate chips and mix until incorporated
9. Cut the dought in half, shape into cylinders about 4 cm in diameter and 18 cm long
10. Wrap the logs in plastic wrap and chill in the refrigerator until firm, at least 2 hours.
Tip: You can place the logs on a bed of uncooked rice while chilling to keep the mice cylindrical shape so the cookies will not be flat on one side. You can also freeze the unbaked logs of dought, wrapped inplastic wrap, for up to 2 months. To bake from frozen let sit at room temperature for about 10 minutes before cutting and baking, do not let the dough fully defrost.
To bake:
1. Preheat the oven at 175 degrees C
2. Remove the dough from the refrigerator and unwrap the plastic wrap. Use a sharp knife to slice the dough into rounds about 7 mm thick.
3. place the sliced dough on the baking sheet, leaving about 2.5 cm of space between the rounds
4. Bake the cookies at 175 C for about 15 minutes or until the edges of the cookies start to get slightly golden brown
5. Remove from the ovenand let the cookies cool on the baking sheet for 5 minutes, then carefully transfer the cookies to a wire cooling rack and let them cool completely
Tip: you can make a small batch without matcha (just use 255 g of flour and skip the mathca) and use it to decorate the cookies as turtles for example