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Posts Tagged ‘Tea Recipes’

Orange Dulce Marteani

December 14th, 2013 by admin

Our latest Mighty Leaf recipe is for a delectable Orange Dulce Marteani. After one of our office parties a few of us stumbled upon this simple infusion of herbs, leaf tea, and vodka. Surprise friends and family with our unique twist on a classic cocktail.

All you need is your favorite vodka and a Mighty Leaf Orange Dulce tea pouch. Simply pour the vodka, steep your tea pouch for around 15 minutes or so and enjoy! Make in a batch to serve in bulk for a holiday party or have partygoers steep their own.

Pick up the ingredients here.

Green Tea Buns

July 30th, 2013 by admin

Marketing Intern Cole Margen returns to the kitchen and shares a surprising new tea recipe.
–Editor’s Note

Recently, I’ve been more and more interested in the potential for tea in actual food–especially desserts! I can’t think of a better way to explore the complex flavors found in tea than by including them in my edible creations. And last weekend I had a delicious success with green tea steamed buns!

Green tea buns, or “mushi pan” as they are known in Japanese, are super easy to make, tasty, and reasonably healthy, considering they are steamed instead of fried or baked. They go great as a dessert or a light afternoon snack during tea time. The buns use matcha green tea to really bring color and a unique tea flavor to the dish. Matcha as a drink is slightly vegetal, and buttery, which makes it a perfect addition to the buns.

Here’s the recipe I like best. It uses honey and yogurt to bring added moisture to the buns. These buns are best enjoyed on their own, or with a cup of tea. They are a great summertime dessert to make for family and friends and are also easy to prepare. One batch of buns takes about a total of 20 minutes from start to finish. Enjoy, fellow tea enthusiasts and until next time be well and drink more tea.

Beat the heat with Matcha Lemonade

June 7th, 2013 by admin

Technically it’s not summer yet, but look around. The sun is out and you’re already spending more time outdoors, just soaking it in. But all that good weather can be thirsty work. That’s why we at Mighty Leaf are unveiling an amazing new drink recipe that brings the antioxidant power of green tea to the thirst-quenching goodness of a summertime favorite. Learn to make Matcha Lemonade by watching our newest video!




Matcha Lemonade

Inspired by the surging popularity of matcha and made possible its incredible flexibility, Matcha Lemonade will impress even the pickiest critic. If you prefer written recipes over videos, check out the steps below. Be sure to share pictures of you, your families and friends enjoying this beverage all summer. We’ll be looking for them on Facebook, Twitter and Google+.

Matcha Lemonade

Ingredients

  • 1 tsp. Mighty Leaf Matcha
  • 1 oz. cool water
  • 7 oz. lemonade
  • 1 oz. agave nectar
  • 1 mint sprig
  • ice

Steps

  1. Whisk matcha and cool water together until matcha dissolves.
  2. Pour matcha liquid and lemonade into a glass together and add ice.
  3. Add agave nectar and shake together to mix.
  4. Serve in a glass and garnish with fresh mint leaves.

Memorial Day Cocktails

May 24th, 2013 by admin

Time’s running out to make final preparations for your legendary Memorial Day BBQ. You’ve got grass-fed steaks and veggie burgers galore; your famous potato salad is in the works; and the biggest watermelon your arms could carry is stashed in the cupboard. There’s only one crucial element missing: unforgettable beverages for the adult crowd. Don’t worry. Mighty Leaf’s got you covered. Check out these amazing tea cocktails guaranteed to make your cookout a hit.

These delicious beverages were designed by H. Joseph Erhmann, the beloved mixologist behind San Francisco’s Elixir Saloon and The Boothby Center for the Beverage Arts, and reinvent a couple of hot weather favorites. Check out the recipes below and send us photos on Facebook, Twitter or Google+ of you trying out these recipes at your own parties.

Southern Pacific Julep

Ingredients

Steps

  1. Muddle the leaves of one healthy mint sprig
  2. Add the Ginger Peach tea syrup*
  3. Add bourbon and fill with crushed ice
  4. Stir and garnish with more mint.

*Tea Syrup – brew a batch of Ginger Peach Tea and add sugar, equal parts by volume.

Kabuki Lemonade

Ingredients

Steps

  1. Muddle the leaves of one healthy mint sprig in a shaker
  2. Add the Matcha tea syrup*
  3. Add the vodka and lemon juice
  4. Fill with ice
  5. Shake hard for 10 seconds and strain over fresh ice. Garnish with more mint.

*Tea Syrup – brew a batch of Matcha Tea and add sugar, equal parts by volume.

Kathmandu in Your Cup

March 22nd, 2013 by admin

There are as many ways to enjoy tea as there are tea lovers. Some prefer classics such as chamomile and a bit of honey. Others crave tea lattes with ingredients like steamed almond milk and agave nectar. But what about black tea mixed with liberal amounts of butter and salt? Marketing Intern Cole Margen explains the surprising allure of Tibetan Butter Tea.

–Editor’s Note

Greetings fellow tea drinkers. My name is Cole, and I’m the Marketing Intern here over at Mighty Leaf. I’d like to tell you all about something incredibly delicious that you can do with our traditional black teas. And it’s ideal if you’re feeling under the weather, or need a quick energy boost to pick you up. What is this elixir I speak of? Tibetan butter tea of course.

Butter tea, or Po Cha, is a drink originating in the dry, mountainous climate of the Tibetan plateau. It’s made of butter, black tea, and salt, and tastes like a light, creamy broth. I first tried butter tea during my long hours editing video when I was studying journalism in college. A Bhutanese friend of mine would occasionally bring in a thermos full of it, and when he let me try it I was hooked. The experience of drinking it is definitely an acquired taste, as the saltiness can throw off some first time drinkers. However, if you have an adventurous palate, then I think you will enjoy the experience just as much as I have.

Interning at a tea company whet my appetite for it once more, and I make it on my own now. Traditionally it’s made with yak butter, but since there is an obvious shortage of yaks in the US go ahead and use cow butter instead. Here’s a link to the recipe that I like to use. Once the tea’s done, I recommend sipping it from a mason jar while enjoying your morning paper. As an added bonus, a steaming mug of Po Cha works wonders for chapped lips.

Until next time, be well and drink more tea!
-Cole

Drink in the Season Holiday Recipe Contest Winner

February 4th, 2013 by admin

The Drink In The Season Holiday Recipe Contest was a hit this year with multiple qualified contestants submitting their creations. The Mighty Leaf team was quite impressed by the variety, and ingenuity of many of the drinks that we saw amongst the finalists in particular. Who would’ve known that Mighty Leaf Tea could be used in such creative, and enticing recipes?

The winner of the contest, Rosie 75 (see recipe below) really impressed us with her use of our Rose Silver Needle Tea to make a light, refreshing cocktail that would go perfectly in a picnic basket for a nice summer outing in Sonoma wine country or a bustling New Year’s Eve Party surrounded by friends. At first we thought that perhaps the gin would overpower the rose flavor, but after one taste, we were hooked. The rose is still pronounced due to using leftover petals as a garnish, and the gin helps support the fruity flavor of the white tea. The champagne also adds to this cocktail really well by adding a crisp, bubbly finish. These elements all came together to push this drink over the top, and narrowly claim victory in a real nail-biter of a voting round.

We would also like to take the time to mention The Earl’s Nog, a scrumptious combination of traditional eggnog with the refreshing bergamot of Organic Earl Grey thrown in. Another honorable mention would have to be the Southern Comfort Orange Cranberry Sweet Tea. As a fan of Mason jars, we loved how that was included into the recipe to give the cocktail a real down-home feel. The choice to use Orange Dulce tea really worked well to complement the whisky-like liquor. Last but not least, the Holiday Spiced Tea deserves recognition as the runner up to Rosie 75. This perfectly spiced elixir truly captured the holiday spirit of the competition, and had us merrily sipping on its decadent hints of cinnamon and allspice.

So, if your interest has been piqued by these descriptions, The Mighty Leaf team is happy to announce that these recipes will soon be available on our site for all of our fans to enjoy at home.

We look forward to promoting many more contests in the future similar to this one. Until next time, stay frosty and drink more tea!

ROSIE 75 Recipe

Ingredients:

  • Rose Silver Needle Tea (or other white or green tea with rose petals in it)
  • 2 oz. Gin (preferably Beefeater)
  • Juice of half a lemon
  • 3 oz. Champagne
  • 1tsp Superfine Sugar

Preparation:

Steep tea in gin until fragrant. Pour gin, lemon juice, and sugar in shaker with ice, and shake until cold. Strain into a champagne flute and top with cold champagne.

 

Holiday Recipe Contest 2012

November 8th, 2012 by admin
Be sure to enter our Drink in the Season Holiday Recipe Contest.

There’s a chill to the air. Autumn foliage is in bloom. And Halloween is history. Very soon the year-end holiday season will be here–a time for celebrating, sharing food and drink, and making wonderful memories. We at Mighty Leaf are always inspired by the flavors of the season, which we enjoy at so many fall and winter gatherings. To prepare for this exciting time, we’ve cooked up an exciting new contest that recognizes the best, most delicious ideas from across the Mighty Leaf community. Introducing the Drink in the Season Holiday Recipe Contest!

Now through November 27, we’ll be accepting your best drink recipes through our contest page on Facebook. We’re looking for creative, fun, great-tasting concoctions that incorporate Mighty Leaf teas. Beyond that, the sky’s the limit. Cocktails, mocktails, and smoothies; toddies, lattes, and lassis, oh my!

Our in-house panel of experts will be combing through the entries and evaluating them. The ten best will feature on our Facebook contest page beginning on December 1. At that time, all Mighty Leaf fans will be eligible to vote for their favorite recipes. The beverage designer with the highest vote total when the virtual polls close on December 17 will win the grand prize: $1000 in tea! The four runners-up with the next most popular creations will win $250 in tea and a Mighty Leaf drink shaker. Remaining finalists will receive $50 in tea and a shaker.

Good luck one and all! The Mighty Leaf team is waiting with great anticipation to see what you come up with.

One last free tip: You may want to jump start your culinary imagination with a cup of tea.

(Official rules for the contest are available here.)

Tea-Braised Green Beans

November 6th, 2012 by admin
Delicious green beans braised in Earl Grey with red potatoes and onions.

Chef Vinita Jacinto is back with another astonishing tea recipe for the Mighty Leaf community to enjoy. Already she’s brought together the surprisingly complementary flavors of Organic Earl Grey and rice pudding and the unforgettable combination of Organic African Nectar and quinoa! If you haven’t tried out those recipes, you are doing your taste buds a disservice. Put them on the menu for dinner tonight! But now Chef Jacinto has outdone herself. Today she brings green beans to tea time and creates a standout side dish your dinner guests will go home talking about.

Chef Jacinto describes her latest culinary delight:

Chef Vinita Chopra Jacinto

“Namaste All,

“This is an all-time favorite of mine. It follows the theme of being a quick and easy dish to make that is also healthy and flavorful! What’s not to like? I used Earl Grey for the citrusy notes and the astringency and slight bitterness of the black tea.”

–Chef Vinita Jacinto

Tea-Braised Green Beans

Earl Grey-braised green beans

Ingredients:

  • Green Beans – 0.5 lb.
  • Small Baby Red Potatoes, washed and quartered – 6-8
  • Small Yellow Onion, sliced – 1
  • Butter or Oil – 2 Tablespoons
  • Cloves Garlic, minced – 2
  • Tea Pouches Organic Earl Grey – 4 / Heaped Tablespoons of Loose Tea – 4
  • Water – 1-1.5 cups
  • Lemon, juiced – 1
  • salt and pepper to taste

Method:

  1. Boil 1.5 cups of water and put in 3 Organic Earl Grey tea pouches. Steep approximately 15-20 minutes to obtain a very strong brew.
  2. Grind the remaining tea in a spice grinder until it is a fine powder.
  3. Wash and scrub the potatoes. Quarter or slice them.
  4. Wash the green beans. Cut off the ends and string them.
  5. Slice the onion.
  6. Heat a pan. Add the butter or oil. Saute the sliced onions for 3-4 minutes. Add the garlic, green beans and potatoes. Saute for another 3-4 minutes.
  7. Add the tea and simmer until potatoes are tender.
  8. Season to taste with salt and pepper. Add the lemon juice. Sprinkle tea powder onto the dish until the tea flavor reaches your preferred strength.

Makes about 4-5 servings as a flavorful side dish.

About Chef Vinita Jacinto

Vinita Chopra Jacinto has been involved in the food industry for over three decades. She has extensive experience in culinary education, hotel management and nonprofit services. Vinita has been a culinary educator in San Francisco for over a decade, teaching classes that focus around sustainable and health conscious cuisine.

She has worked at the Le Cordon Bleu School – California Culinary Academy for several years and was the Manager and Lead Instructor of CHEFS, a program dedicated to fighting homelessness through employment in the food services industry. Vinita graduated with her degree in Catering Technology and Applied Nutrition from The Institute of Hotel Management in Mumbai, India. Her areas of culinary focus include vegan and vegetarian cuisine, Indian regional cuisines, Ayurveda and Macrobiotic, Tea Cuisine, sustainable food and nutritional cooking. In addition to her love for all things food, Vinita is a certified Yoga instructor. She has a passion for tea, spices, local food movements, and incorporating old food wisdom into the new generation. “Passion with Compassion” is her food and teaching philosophy.

New to the blogosphere, Vinita posts recipes and culinary musings at spicewhisperer.wordpress.com.

Tea Latte Shuffle

October 12th, 2012 by admin
Organic Earl Grey Latte

My favorite part of autumn is the mellow beauty of the foliage. A close second is a steaming cup of something fresh and delicious: spiced hot cider, rich hot chocolate with fresh chocolate shavings. But the seasonal treat that has me most excited this year is the tea latte!

“Tea latte?” I hear you say, “I never thought of making a latte with tea.” Wow are you missing out! And we’ve made a video to prove it. Introducing the Tea Latte Shuffle:


The whole process is really simple.

Tea Lattes

  1. Steep your favorite hot tea pouch in 6 oz. of hot water. (4 minutes for black tea, 5 minutes for herbal infusions)
  2. While the tea is steeping, steam 6 oz. or milk.
    OR
    Use a frother (like this one) to froth up a few ounces of warm milk.
  3. Blend the milk and the tea together gently.
  4. Add extra foam to the top of the beverage and garnish with something fun. (For instance, an Organic Earl Grey latte goes really well with cinnamon.)
  5. Sweeten to taste.

Several of our teas make amazing lattes, including Organic Earl Grey, Organic African Nectar, Vanilla Bean, Bombay Chai, and Chocolate Mint Truffle. Or you can save a bit of shopping time and pick up our Tea Latte Starter Set. Enjoy the season, and be sure to tell your friends about the Tea Latte Shuffle!

African Nectar Quinoa

October 8th, 2012 by admin
African Nectar Quinoa is full of fall flavors.

Two weeks ago, Chef Vinita Jacinto began to open up our minds to the flavor possibilities of tea recipes. Her first dish, Earl Grey Rice Pudding, got a lot of attention and rightly so. It was simple to make and tremendously flavorful. This week she’s offering up another simple, compelling fall dish: African Nectar Quinoa.

Chef Jacinto introduces her latest recipe:

Chef Vinita Chopra Jacinto“Quinoa is an incredible addition to any pantry. It is very nutritious, versatile, and excellent for those trying to eat a more plant based diet. I love this salad because it is so easy, and you can create it to the flavor profile of your choice (see notes below). The African Nectar highlights the earthiness and nuttiness of the red quinoa.”
–Chef Vinita Jacinto

African Nectar Quinoa

African Nectar Quinoa

Ingredients:

  • Quinoa, rinsed and drained – 1 cup
  • Water – 2 cups
  • Organic African Nectar – 3 tea pouches
  • Large plum (diced) – 1
  • Olive oil – 2 tablespoons
  • Lime – 1
  • Salt and pepper to taste

Method:

  1. Place quinoa, water and tea bags in a large pot and bring to a boil.
  2. Reduce the heat and simmer about 14-16 minutes. Cover pot and let sit for about 5-7 minutes.
  3. Remove the tea bags and fluff the grain with a fork. Cool at least 15 minutes
  4. Add all the other ingredients and mix well.

Notes:

  • Can be served warm, room temperature, or slightly chilled.
  • You can use other oils, including walnut, flax, and grapeseed.
  • Instead of using plums, feel free to add apples, raisins, or any other seasonal salad additions.
  • Customize the flavor by adding various herbs.
  • Makes a great side dish.

Recipe makes 3- 4 servings

About Quinoa

Quinoa (pronounced: KEEN-wah) is a food that has been cultivated in the Andes since at least 3000 BCE. Millions of native inhabitants have revered it as sacred and referred to this staple food as the “mother grain.” But quinoa is the seed of the Chenopodium or Goosefoot plant and technically not a grain. It contains more high quality protein than any grain and is gluten free.

About Chef Vinita Jacinto

Vinita Chopra Jacinto has been involved in the food industry for over three decades. She has extensive experience in culinary education, hotel management and nonprofit services. Vinita has been a culinary educator in San Francisco for over a decade, teaching classes that focus around sustainable and health conscious cuisine.

She has worked at the Le Cordon Bleu School – California Culinary Academy for several years and was the Manager and Lead Instructor of CHEFS, a program dedicated to fighting homelessness through employment in the food services industry. Vinita graduated with her degree in Catering Technology and Applied Nutrition from The Institute of Hotel Management in Mumbai, India. Her areas of culinary focus include vegan and vegetarian cuisine, Indian regional cuisines, Ayurveda and Macrobiotic, Tea Cuisine, sustainable food and nutritional cooking. In addition to her love for all things food, Vinita is a certified Yoga instructor. She has a passion for tea, spices, local food movements, and incorporating old food wisdom into the new generation. “Passion with Compassion” is her food and teaching philosophy.

New to the blogosphere, Vinita posts recipes and culinary musings at spicewhisperer.wordpress.com.