Note: ** DENOTES NON-ALCOHOLIC RECIPES

#223 MATCHA GREEN TEA MOCHI CAKE

(adapted from kirbiecravings.com)

INGREDIENTS

• 16 oz Mochiko rice flour (or can substitute for any brand of glutinous rice flour)
• 1 cup butter
• 2 cups sugar (we prefer panela)
• 1 (12-oz) can evaporated milk
• 4 eggs
• 2 tsp baking powder
• 2 tsp vanilla
• 2 tbsp #223 MATCHA green tea powder

INSTRUCTIONS

1. Cream the butter with sugar. It helps to melt the butter a little first. Mix in the evaporated milk to the butter/sugar mixture. Mix eggs into the mixture. Mix in the rice flour, baking powder and vanilla. Mix in the matcha green tea powder. Pour mixture into a 9 x 13 pan.
2. Bake for approximately 1 hour at 350°F. Let the cake completely cool, allowing the mochi to set, before cutting and serving.

** #223 MATCHA Syrup (yields: 6TBSP)

(adapted from justonecookbook.com)

Ingredients

• 8 Tbsp sugar
• 1 Tbsp #223 MATCHA green tea powder
• 4 Tbsp hot water

Directions

• To make syrup, combine sugar and matcha green powder in a small bowl and whisk together. Then add the hot water and whisk until sugar is completely melted. Let it cool in the fridge. After it is chilled, label and store in a glass jar for up to a month.

*Note: ratio can be adjusted depending on your needs

** #223 MATCHA GREEN TEA SHAVED ICE!! UJIKINTOKI 

(adapted from justonecookbook.com)

INGREDIENTS

• Ice for shaved ice
• ⅓ cup red bean paste (anko) (optional, Homemade red bean paste recipe)
• Shiratama Dango (Mochi) (optional, Mochi Homemade Recipe)
• #223 MATCHA Green Tea Ice Cream (optional, recipe found below)
• 2 Tbsp sweetened condensed milk (optional)
• #223 MATCHA SYRUP (recipe found above)

INSTRUCTIONS

• Gather all the ingredients.
• Using an electric shaved ice machine. Put in the ice cubes and run the machine for a while to let it form a nice peak on its own. Then toward the end you rotate the bowl to correct any lopsidedness.

• Pour 2 Tbsp of green tea syrup for each bowl.
• Add a dollop of red bean paste.
• Place the shiratama dango.
• Put a scoop of ice cream on top to make the shaved ice creamier.
• Pour 1 Tbsp of sweetened condensed milk.
• Cool down in Bliss!!

** #223 MATCHA Green Tea Ice Cream!! Itadakimasu

(adapted from justonecookbook.com) makes 1 qt, and can be doubled!!

Ingredients

• 2 Cups of Half and Half
• 3 Tbsp #223 MATCHA
• ½ cup Sugar (100 g) (we prefer Panela)
• ⅛ tsp Kosher/Sea Salt (Use half for table salt)
• Ice Cream Machine (optional)

INSTRUCTIONS

If you don't have an ice cream maker, please follow the instructions on this link: Ice Cream without a Machine (easy)

With an Ice Cream Machine

• In a medium saucepan, whisk together the half and half, sugar and salt.

• Start cooking the mixture over medium heat, and add green tea powder. Stir often and cook until the mixture starts to foam and is very hot to the touch but not boiling.
• Remove from the heat and transfer the mixture to a bowl sitting in an ice bath. When the mixture is cool, cover with plastic wrap and chill in the refrigerator for 2-3 hours.
• Once the mixture is thoroughly chilled, transfer to a pre-chilled ice cream maker and churn according to the manufacturer's instructions (20-25 minutes). Transfer the soft ice cream into an airtight container and freeze for at least 3 hours before serving.

** #223 MATCHA-Macaroon Ice Cream Sandwiches (yields: 10 sandwiches)

(adapted from foodandwine.com)

Ingredients

• 1/2 cup plus 2 tablespoons ground almonds (2 1/2 ounces)
• 1 1/2 teaspoons #223 MATCHA powder
• 3/4 cup confectioners' sugar
• 4 large egg whites
• 1/8 teaspoon pure almond extract
• 3/4 cup granulated sugar
• 1/4 cup water
• 1 pint green tea ice cream (DIY recipe found above)
• 1 pint vanilla ice cream

Directions

• Preheat the oven to 275° and position racks in the upper and lower thirds. Line 2 large baking sheets with parchment paper. In a food processor, combine the ground almonds with the matcha powder and confectioners' sugar and process until fine. Add 2 of the egg whites and the almond extract and process to a paste. Scrape the paste into a large bowl.
• In a small saucepan, combine the granulated sugar with the water and cook over moderately high heat until the syrup reaches 225° (soft ball stage) on a candy thermometer. Meanwhile, in the bowl of a standing electric mixer fitted with the whisk, beat the remaining 2 egg whites until soft peaks form. With the machine at medium-high speed, gradually drizzle in the hot sugar syrup and beat the meringue until it is stiff, glossy and just warm to the touch, about 4 minutes. Using a large rubber spatula, fold the meringue into the matcha-almond paste until no streaks remain.

• Spoon the meringue into a pastry bag fitted with a 3/4-inch round tip. Pipe about ten 2 1/2-inch rounds of the meringue onto each of the prepared baking sheets. Using a moistened fingertip, carefully smooth the tops. Let the macaroons stand uncovered for 15 to 20 minutes; this will make the surfaces shiny and crisp.

• Bake the macaroons for 30 minutes, until the tops and bottoms are dry and crisp; shift the baking sheets from top to bottom and front to back halfway through baking. Prop the oven door open several inches and let the macaroons cool completely.

• Working in batches, scoop 10 scant 2-tablespoon mounds of each ice cream onto a sheet of wax paper. Using a spatula, lightly flatten the ice cream and sandwich a scoop each of vanilla and green tea ice cream between 2 macaroons; press very lightly to close. Serve right away.

Make Ahead

The macaroons can be stored in an airtight container for up to 5 days. The sandwiches can be frozen for up to 3 days; thaw slightly before serving.

**Chocolate #223 MATCHA Swirl Pound Cake (yields 8 servings)

(adapted from countryliving.com)

INGREDIENTS

• 1 c. (2 sticks) unsalted butter, at room temperature
• 1 c. sugar
• 3 large eggs, at room temperature
• 1 tsp. pure vanilla extract
• 1 tsp. kosher salt
• 1 1/4 c. all-purpose flour, spooned and leveled
• 1/4 c. unsweetened cocoa, sifted
• 1 1/2 tbsp. #223 MATCHA powder

DIRECTIONS

• Preheat the oven to 325°F. Lightly grease an 8-by-4-inch loaf pan. Line with parchment paper, leaving an overhang on the two long sides; grease paper.
• Beat butter and sugar with an electric mixer on medium speed until very light and fluffy, 5 to 6 minutes. Add eggs, one at a time, beating until fully incorporated after each addition. Beat in vanilla and salt.
• Reduce mixer speed to low and add flour, beating until just incorporated. Transfer half the batter (about 1 1/2 cups) to a bowl and stir in cocoa. Add matcha to remaining batter and beat until fully incorporated.
• Spoon 2 tablespoons of matcha batter into one corner of the prepared pan. Spoon 2 tablespoons of chocolate batter alongside. Repeat procedure, creating a checkerboard pattern with five rows total. Swirl the mixture in a figure-eight pattern a couple of times using a butter knife (don’t swirl too much or the mixture will become muddy). Bake until a toothpick inserted into the center comes out clean, 55 minutes to 1 hour.
• Let the pan cool on a wire rack for 10 minutes, then use paper to lift the cake from the pan and cool completely on the rack.

** #223 MATCHA GREEN TEA COOKIES AND CREAM ICE CREAM

(adapted from kirbiecravings.com)

INGREDIENTS

• 2 cups cold heavy cream
• 1 (14-oz) can sweetened condensed milk (full fat version)
• 3-4 tbsp premium quality #223 MATCHA green tea powder (see note)
• 8 Oreo Cookies crushed
• Special equipment: Mixer and Whisk

INSTRUCTIONS

1. Add heavy cream to a stand mixer and whip on high speed until stiff peaks form.
2. In a large mixing bowl, add condensed milk and matcha powder. Whether you add 3 or 4 tbsp depends on how much you enjoy the matcha flavor. 4 tbsp will definitely be more intense and more of the bitter tea will come out, but I really enjoy the flavor of matcha so I prefer 4. Using a whisk, mix the condensed milk with matcha until smooth and no matcha powder lumps remain.
3. Using a spatula, gently fold in whipped cream until uniform. Fold in crushed Oreos, reserving about 3 tbsp.
4. Pour ice cream into a 9 x 5 loaf pan. Use a spatula to smooth and even out the surface. Sprinkle remaining crushes Oreos on top. Freeze overnight.

NOTES

• It's important to use good quality matcha green tea powder like we carry at the TEA LAB otherwise your ice cream won't have a deep green color.

#256 LEMON GINSENG GIGGLE WATER

(This one will take a few days to make, but well worth it. Adapted from 5milemountain.com)

INGREDIENTS

• For Lemon Ginseng Infused Vodka:
  • 1 ounce #256 ORGANIC LEMON GINSENG
  • 1 liter of vodka

• For The Drink:
  • 1 oz. Lemon Ginseng Infused Vodka
  • 1-2 slices of freshly cut cucumber
  • Tonic Water
  • Ice
  • Cucumber slices for garnish

DIRECTIONS:

• For Lemon Ginseng Infused Vodka:
  • Pour vodka in a half gallon mason jar. (save the vodka bottle)
  • Add tea. Let steep overnight, at least 8 hours, up to 24.
  • Strain out the infused vodka, using a funnel, pour back into the original bottle.

• For The Drink:
  • Place cucumber in a tall glass & muddle until some juice comes out.
  • Fill the glass with ice and add infused vodka.
  • Top off with tonic water.
  • ENJOY!

** #255 GOJI BERRY SPARKLING LEMONADE

INGREDIENTS

• 1 ounce #255 GOJI BLUEBERRY POMEGRANATE
• 1/4 cup maple syrup
• 3 cups Spring/filtered water
• 3 lemons, juiced
• 3 cups Prosecco, chilled (or Sparkling water**)

INSTRUCTIONS

• Heat your 3 cups of spring water over medium high heat until simmering.
• Once water is simmering, take off heat, and pour over #255 GOJI BLUEBERRY POMEGRANATE. Steep for 3 minutes, then remove leaves. Add maple syrup and stir to dissolve. Let cool. Once it is safe to do, move to the refrigerator for 20 minutes.
• After 20 minutes, add lemon juice and Prosecco (or sparkling water) to the pitcher. Stir.
• Pour over ice. Drink Responsibly!

NOTES: substitute prosecco for sparkling water throughout recipe for a delicious NON-ALCOHOLIC beverage

#262 MANGO GUAVA COLADA SPRITZ

(Recipe may be doubled)

Ingredients

• 1 oz. #262 MANGO GUAVA
• 32 oz. Spring/Filtered water
• 8 oz. full fat coconut milk
• 4 oz. Coconut rum
• 6 oz. white rum
• 4 oz lime flavored sparkling water
• Ice
• Equipment: 2 quart pitcher

Directions

• Heat water to 175 degrees, take off heat.
• Steep tea for 3 minutes in hot water. Remove leaves and let cool.
• Refrigerate tea concentrate until cold. Chill the pitcher while you are at it.
• Add all the ingredients, except for sparkling water and ice in pitcher and stir to combine. Add ice and sparkling water and stir gently.
• Serve in ice filled glasses.
• Drink responsibly!

BOURBON #260 GREEN CHAI COCKTAIL (serves 8)

adapted this from Savuer.com

Ingredients

• 2 ounces #260 GREEN CHAI
• 1 (2") piece of fresh ginger, peeled and thinly sliced
• 1 vanilla bean, split and scraped, seeds and pod reserved
• 6 cups hot water
• 6 cups unsweetened almond milk
• 1⁄3 cup honey or agave
• 1 cup spice-forward bourbon, like Maker's Mark

Instructions

• Make the chai: In a 4-quart saucepan, combine tea, spices, ginger, and vanilla bean seeds and pod with 6 cups hot water. Bring to a simmer over medium-high heat and add almond milk and honey or agave, whisking to combine. Return to a simmer, remove from heat, and allow to steep 10-15 minutes. Strain through a fine-mesh sieve or cheesecloth-lined strainer, pressing down on solids to extract flavors.
• Transfer the chai to a heat-proof serving vessel (like an earthenware pitcher) and stir in bourbon. Alternately, ladle chai into 8 individual mugs and portion 1 oz. bourbon into each.
• Drink responsibly!

#225 YULETIDE NOG (serve 4)

Ingredients

• 1 oz #225 YULETIDE
• 24 ounces spring/ filtered water
• 8 ounces whole milk or half & half, divided
• 2 ounces amaretto, divided
• 6 ounces spiced rum
• Whipped cream, optional
• Nutmeg, optional

Directions

• Heat water to 175 degrees; remove from heat
• Add tea, using your favorite infusing method. Steep for 3 minutes.
• While steeping, place milk, amaretto, and rum in 4 mugs.
• After the 3 minutes, remove the tea leaves, and divide the tea into the 4 glasses.
• Garnish with whipped cream & nutmeg.
• Drink responsibly.

ALLERGEN: Almond

#255 GOJI BLUE POMEGRANATE COSMO

we adapted from popsugar.com

INGREDIENTS

• 1 1/2 ounces Vodka
• 1 ounce #255 GOJI BLUE POMEGRANATE concentrate*
• 1/2 ounce goji berry liqueur
• 1/2 ounce Lime juice
• 1/2 ounce Sugar syrup

DIRECTIONS

#255 GOJI BLUE POMEGRANATE concentrate*

• 1 ounce #255 GOJI BLUE POMEGRANATE
• 1 quart Spring/Filtered water

Bring water to 175-185 degrees.

Remove from heat, and steep tea for 3 minutes.

Strain out liquid and chill.

For COSMO COCKTAIL

• Pour all ingredients into a cocktail shaker.
• Shake and double strain in the cocktail glass.
• Garnish with a floating candied lime and sugar.

#214 HOJICHA SYRUP MANHATTAN (From TASTING TABLE)

Recipe adapted from Tracy Chang, Pagu, Boston, MA

Ingredients

• For the Hojicha Tea Syrup:
  • 1 cup sugar
  • 7 ounces water
  • ¼ cup #214 ORGANIC HOJICHA leaves

• For the Manhattan Cocktail:
  • 2 ounces rye
  • 1 ounce sweet vermouth
  • 2 dashes Angostura bitters
  • ½ ounce hojicha syrup
  • Ice
  • Mint, to garnish
  • Citrus peel, to garnish

Directions

• Make the syrup: In a small pot, combine the sugar and water over high heat. Whisk to dissolve the sugar. Add the tea leaves and simmer for 15 minutes. Strain and refrigerate the syrup.

• Make the cocktail: Add the rye, vermouth, bitters and syrup to a cocktail mixer, then add a handful of ice. Stir the cocktail for about 30 seconds. Strain and pour the cocktail into a chilled rocks glass full of ice. Serve with a sprig of mint and a citrus peel.

THE #203 BAN CHA FLIP

Ingredients

• 2 ounces Western Reserve Distillery Gin
• 1 1/2 ounces Chilled sweetened #203 ORGANIC BANCHA tea
• 1/2 ounce freshly squeezed lemon juice
• one large egg white.

METHOD

• Dry shake (without ice) all the ingredients for a minute or so until you have a nice frothy mixture in your shaker. Add some ice and shake for a few seconds more until the drink is nicely chilled.

• Strain into a coupe glass and garnish with a small piece of lemon peel.

**GREEN TEA MINT DETOX WATER

adapted from a recipe on theindianspot.com

Ingredients

• Two teaspoons #203 ORGANIC BAN CHA
• Two teaspoons #605 SPEARMINT
• 3 cups spring/filtered water, divided
• 1 small cucumber, sliced
• equipment needed: 1 quart mason jar

Directions

• Heat 1 cup water to 175 degrees and add BAN CHA; Steep for 3 minutes.
• Strain out tea leaves, and pour hot liquid over mint leaves for 8 minutes.
• Strain out the mint leaves, and add mixture to the remaining 2 cups of water in the mason jar.
• Add sliced cucumber and let infuse for 2 hours. Chill in fridge., and sip throughout the day.
• HAPPY NEW YEAR!

#251 MOROCCAN MINT Spiced Mint Tea Juleps Cocktail Recipe

Recipe based on one from homecookingmemories.com

Ingredients

• MOROCCAN SPICED SIMPLE SYRUP
  • 1 cup granulated sugar
  • 1 cup water
  • 1 pieces cinnamon stick (broken into)
  • 3 cloves whole
  • 1/2 cup crystallized ginger chips

• MOROCCAN MINT ICED TEA
  • 4 teaspoons #251 MOROCCAN MINT
  • 16 ounces water
  • Ice

• MOROCCAN SPICED MINT TEA JULEPS COCKTAIL (MAKES 1)
  • 4 parts iced mint tea
  • 2 parts bourbon
  • 1 part Moroccan Spiced Simple Syrup
  • 3-5 leaves fresh mint (additional for garnish, if desired)
  • Ice

Instructions

• PREPARE MOROCCAN SPICED SIMPLE SYRUP
  • In a small saucepan, combine all simple syrup ingredients and bring to a simmer on low heat. Continue to simmer for about 10 minutes. Remove from heat. Let syrup cool. Pour syrup through a fine mesh strainer and into an airtight container; discard solids. Syrup can be refrigerated for up to 1 month. Makes about 10 ounces of simple syrup.

• PREPARE MOROCCAN MINT ICED TEA
  • Bring 16 ounces water to a boiling in a small pan on your stove top. Remove from heat and steep tea bags for 8 minutes. Fill a 32 ounce pitcher with ice. Pour hot tea over ice and chill until ready to use in the refrigerator.

• MOROCCAN SPICED MINT TEA JULEPS COCKTAIL (MAKES 1)
  • Place mint leaves in the bottom of an 8 ounce glass. Using a muddler or the end of a wooden spoon press the mint leaves into the bottom of the glass. Add simple syrup, bourbon, and tea. Top with ice and optional mint garnish.

Note: For the Moroccan Tea Glasses we used in this post, we used exactly 4 ounces of mint tea, 2 ounces of bourbon, and 1 ounce of simple syrup, followed by ice.

ORGANIC #251 MOROCCAN MINT JULEP

Ingredients

• 1 teaspoon #251 ORGANIC MOROCCAN MINT
• 4 oz. Filtered/Spring water
• Mint Leaves
• 1 teaspoon Panela sugar (or brown sugar)
• 2 oz. Bourbon
• Ice

Directions

• Bring water to 175 degrees, steep tea for 3 minutes, and discard
• leaves. Let cool, then refrigerate at least 1 hour.
• Add mint leaves and sugar tall glass and muddle until mint is
• fragrant & slightly bruised.
• Fill the glass with ice & add bourbon & chilled tea. Stir.
• Garnish with fresh mint.

NOTE: Recipe can be doubled or tripled. Please drink responsibly.