Matcha Watermelon Cocktail

It feels like the summer is officially over, but you can keep the warm-weather feelings alive with a Matcha Watermelon cocktail. Freshly blended watermelon juice is combined with a boozy, matcha-y, citrusy elixir that is delicious and refreshing. The additions of basil and a touch of salt make this more than just your average matcha cocktail.

I was recently sent a can of a bright and vegetal organic Yabukita Matcha Sesui from Nio Teas, and decided to use it in a cocktail. After a few recent family gatherings I noticed we had an abundance of watermelon in the refrigerator, and the lightbulb went off. I knew I had to pull out my cocktail shaker and start recipe testing.

Matcha Watermelon Cocktail- The Backstory

I wanted to make a matcha cocktail that was naturally sweet, and watermelon juice is sweet enough without the addition of any other sweeteners. The recipe took a bit of time to refine, however, because I just wasn't getting the right balance of sweet, tart, and smooth.

My husband helped me taste each concoction I made, through all sorts of ingredient combinations. I decided to use vodka as the spirit, as it has a clean flavor. Eventually we hit upon the perfect additions- watermelon, matcha, lemon, lime, fresh basil, and a very important pinch of salt. Without the basil, the drink just wasn't smooth and soft enough, and the pinch of salt really brightened the whole thing up.

Matcha Watermelon Cocktail- The Pour

It also took me a few tries to figure out how to add each ingredient in, so the whole thing doesn't look like a foamy mess. After some trial and error, I discovered the right sequence to give it the most pizzaz. 

Matcha Watermelon Cocktail- Tips
Be sure to use cold watermelon for this recipe for maximum flavor and refreshment. No need to freeze the watermelon though, as that will change the texture.

When adding the basil, make sure it's a little bashed up- I like to knead it a little with my fingers, to bruise it and allow the flavors to be released.

As you can see from the photos I didn't get too fancy with my pouring skills, but if you're up for it you can get some interesting swirly designs if you pour the matcha elixir slowly and carefully. Don't try to stir everything together, or you'll lose the nicely defined colors.

Tea Happiness' Matcha Watermelon Cocktail
Makes 1 cocktail

2 cups cold watermelon, cubed and seeded

1 oz. Vodka
1 tbsp fresh lemon juice
1 tbsp fresh lime juice
2-3 fresh basil leaves bruised up a bit with your fingers
1/2 tsp. matcha
pinch of salt

Tools you'll need: Cocktail glasses, a cocktail shaker, a blender.

First, take the two cups of cubed watermelon and blend it until smooth and frothy. It doesn't take very long and you'll get something a bit thicker than watermelon juice, with a nice liquid consistency.

Pour about 3/4 cup of the watermelon juice in your cocktail glass, and set it aside.

In the cocktail shaker combine the remaining ingredients: vodka, lemon juice, lime juice,basil leaves, matcha, and salt. Shake vigorously. The more you shake it, the more incorporated your matcha will be.

Gently pour the mixture into the watermelon juice but do not stir. Serve as is, or garnish with a few basil leaves, or fresh watermelon.

There you have it! The watermelon juice naturally sweetens the drink, and the matcha, citrus, and basil really come through. A sip of summertime any time of year. Cheers!

Recipe: Fresh Turmeric And Ginger Tea

Living in NY means being in contact with innumerable of people on a daily basis. In one subway car alone, you're stuffed in surrounded by people who are often coughing and sneezing (and who knows what else). This is the time of year when everyone at the office is sick, and the kids keep coming home with sniffles. I decided it was time to pull out the soothing wintertime teas. I like to drink tisanes with turmeric and ginger when the cold and flu season hits. I find turmeric, honey and ginger incredibly soothing for coughs, sniffles, and sore throats. Add in a bit of lemon, and it's even better. I recently created a recipe for fresh turmeric and ginger tea that is the perfect remedy for the wintertime blues.

A few months ago a neighbor gave me a jar of a Korean tea concentrate that is essentially a thick concentrated paste of yuzu, ginger, and honey all mixed together. To prepare, you simply dissolve a few teaspoons in hot water. I love the ease of having this concentrate in the fridge. But the store-bought tea is a bit too sweet for me and it's not always easy to find in the store, so I thought I'd create my own version of zingy ginger tea and add a healthy dose of turmeric.

Turmeric always seems like a good idea, especially during cold and flu season. Lemon too, for the added vitamin C. I love how the yuzu flavor tastes in the jarred version that I have, but yuzu is quite difficult to find and lemon is a great substitute. Fresh turmeric can also be tricky to find (I had to check a couple of stores before I found it), so you can substitute ground turmeric in the recipe if necessary.

Tips To Consider

- If you're using fresh turmeric, be careful of staining! This stuff is potent. My fingernails were yellow for a couple of hours afterwards, even after vigorous hand washing.

-I grated my ginger and turmeric by hand, which can be a bit of a pain. If you have a food processor or mini-chopper, use it!

-I like to use raw honey in this preparation, it supposedly has more nutrients. But any honey will do.

-You can absolutely use ground ginger and turmeric for this recipe, but you won't need as much. Fresh turmeric is difficult to find, and can be expensive, so please go ahead and use ground. I note the measurements in the recipe below.

-You can thinly slice pieces of lemon and add it to this mixture, but I prefer just using the zest and juice. The white pith of the lemon isn't as pleasant to chew on, but it is edible.

-To zest the lemon, I love using a microplane to get every last bit of zest, but a regular grater with tiny holes also works just fine.

-This recipe makes enough for quite a few teaspoons of concentrated tea paste. I like to keep mine in a sanitized jar in the fridge, as it keeps for a couple of weeks. I hoard small jars after they've been used, exactly for this kind of purpose. My husband gets a bit annoyed with our cabinet overflowing with empty jars, but hey, they come in handy!

Tea Happiness' Fresh Turmeric and Ginger Tea 

2 tbsp fresh grated turmeric, or 3 tsp ground

3 tbsp fresh grated ginger, or 1 tbsp ground 

1/4 C. Honey

Juice and zest of 1 small lemon 

1 cup freshly boiled water

Peel fresh turmeric and ginger before grating. Once grated, combine all ingredients and mix thoroughly to create a marmalade-like paste. Add 1-2 teaspoons of the paste to a mug, and pour in hot water. Stir to dissolve. 

Add the remaining paste to a clean, small jar, it keeps in the fridge for about 2 weeks.

Add as many teaspoons of this tasty mixture as you like to hot or cold water for tea. Too much ginger for your liking? You can use more water, and less paste. I also sometimes top up my mug with a bit more lemon juice if I'm feeling really under the weather. This is a versatile drink you can make hot or cold, but I love a steamy cup of this in the winter or any time I'm feeling sick.

Even when I'm not feeling sniffly, I love keeping this tea in the fridge to enjoy on winter evenings. Just plop a few teaspoons in a mug and mix with hot water for a soothing, delicious warm hug. For a more authentic Korean yuzu citron tea, check out Jee's recipe at Oh How Civilized. For something warming with a bit of booze, try my chai spiced hot toddy recipe. How are you staying healthy and warm this winter? Would love to know all of your hot tea remedies!

Tea Cocktail: Oolong Milk Punch

The last time I was in London I had a delicious afternoon tea experience at The Punch Room that included historic British recipes and tea cocktails. The most memorable tea cocktail we had was a milk punch. I've been thinking about that milk punch every since I tried it, and I finally decided to create one of my own, with a bit of a tea twist: the oolong milk punch!

Traditional English milk punch is a crystal-clear drink even though milk is added. How is this achieved? Well, you do add milk, but the alcohol curdles it and the curds are filtered out. This seems like a bit of a hassle, and I realized that using a milk oolong would create the milky mouthfeel and flavor, without adding actual milk!

After doing a bit of research I discovered that milk punch was popular in colonial America as well, in fact Benjamin Franklin had his own version of milk punch. Some recipes contained black tea, some contained green tea, and some didn't have any tea at all. I took a few traditional recipes and made a few tweaks. Instead of milk, we're using the milky oolong. Instead of brandy I'm doing a mix of brandy and cointreau. Instead of sugar, I decided on simple syrup to make mixing a bit easier. All of this combined to make my oolong milk punch.

Tips To Consider:

-Please don't use your fancy Jin Xuan tea here. The nuances will be lost in the cocktail. As much as I hate to say it, a flavored milk oolong is actually a good choice. Many of the inexpensive milk oolongs on the market are actually flavored to get that creamy taste and texture. Something like this tea would be just fine. You want a strong buttered popcorn flavor here, nothing subtle and delicate. 

-This recipe traditionally uses dark rum or brandy, but I like to also use grand marnier. The burnt orange flavor and little bit of sweetness works well with the lemon and oolong. Since grand marnier does contain sugar, I added less simple syrup to the mix. You can omit the simple syrup altogether if you don't want it too sweet. 

-You can add spices to this tea cocktail, such as nutmeg and cloves for a festive kick. They're also in many of the traditional recipes.

-I like to serve these in vintage punch cups that I just happen to have at home (what, doesn't everyone have vintage punch cups?), but of course any cocktail glass would do. Or if you have small teacups, that would also work nicely.

Tea Happiness' Tea Cocktail: Oolong Milk Punch

Makes 3 cocktails

1 large lemon

1.5 cups water

2 heaping tbsp milk oolong tea (see above for info)

1/4 cup dark rum or brandy

1/2 cup grand marnier

1-2 tbsp simple syrup (to taste, here is a recipe, it's super simple to make)

Using a vegetable peeler, peel off strips of lemon rind for the garnish. Juice the lemon and set aside.

Heat the water to about 180°, and steep the tea in a small pot for about 5 minutes. You can't over-steep here, you want the flavor good and strong. Allow tea to cool fully, and strain.

In a cocktail shaker combine the tea, alcohol, and lemon. Give a few shakes to combine. Add the simple syrup to taste, and stir. Pour into glasses and garnish with a few strips of lemon rind.

I love serving punch for holiday gatherings, and this oolong milk punch is flavorful and unexpected. Plus, you don't have to deal with curdled milk. The sweet citrus flavor is perfect to wake up the palate before the start of a meal, and pairs nicely with salty snacks- especially buttered popcorn! If you're looking for more winter tea cocktail ideas, be sure to also check out my chai spiced hot toddy. Wishing everyone a joyous holiday season! Cheers!

Cozy Up With Masala Chai Hot Chocolate

The days are getting shorter, the trees are shedding their technicolor leaves, and I'm starting to pile on the warm sweaters and burrow under cuddly blankets. Naturally, my mind starts drifting towards teas that have a little extra something- comfort, warmth, richness. Winter also means I'm looking for spice and sweet. The only time I really add flavor or sweetness to my tea is for a soothing cup of masala chai. Lately I've been bubbling warm pots of hot cocoa on the stove, and the other day I decided to add components of masala chai into my cocoa. There are many recipes out there for chai hot chocolate, but I'm rather fond of the one that I've come up with. The tea flavor really comes through, and the rich chocolate flavor makes everything super comforting and decadent. This is a warming, hearty cup with flavors (and feels) that will linger well past the last sip.

For the black tea in this recipe, you'll want to use something that brews up nice and strong. We don't need any fancy teas here, a broken leaf or even CTC will do just fine if you have it. I like to use a Kenyan or Irish Breakfast blend, and I've even used bags of PG tips when we have them on hand (my husband likes them, and I admit I don't mind a cuppa now and again). 

My big secret for this masala chai hot chocolate is to start with just the milk, water, ginger, and cinnamon. I like to heat this up and let it barely bubble for about 5-10 minutes. I find the ginger and cinnamon need time to infuse the milk, otherwise they get lost in the stronger flavors of cocoa and cardamom. A very low heat is key here, as the milk will very quickly turn into a volcano of foam cascading onto the stove top.

Tea Happiness' Masala Chai Hot Chocolate
serves 2 (or one very decadent cup)

1.5 cups milk (I like 2% cow's milk but you can use any milk of choice)
1/2 cup water
1 inch piece of fresh ginger, peeled and smashed
1 cinnamon stick
1/4 cup unsweetened cocoa powder (I love this one)
2 tbsp (or 2 tea bags) black tea
6 cardamom pods
5 whole cloves
5 peppercorns
3-4 tbsp sugar (to taste)

In a small saucepan combine the water, milk, ginger, and cinnamon stick. Slowly heat this up and let it slightly bubble bubble (do not let this boil or you'll have a milky mess all over the stovetop!) for about 5-10 minutes. Reduce heat and gently whisk in the cocoa powder and sugar (start with 3 tbsp of sugar, taste, and then add as desired). Once this is well incorporated, add the tea and remaining spices. Allow to simmer gently for 5 minutes. Stir occasionally to make sure you don't get a 'skin' on the top. Strain the mixture into a small teapot, and serve.

You could certainly garnish the masala chai hot chocolate with whipped cream, or sprinkle additional spices on top, but I like it straight up. The flavors are amazing and I don't think it needs any further embellishment!

Trust me, your kitchen will smell amazing after you whisk up a pot of this masala chai hot chocolate! Everyone will come running in for a taste. You can easily make a larger batch of this, but be sure to monitor the sugar and cocoa powder and taste as you go. 

The kids and I had so much fun sampling various versions of this masala chai hot chocolate, until we found just the right combination of flavors. If you'd like to serve it to little ones, I'd suggest omitting the tea, or at least cutting back on it. It's definitely got a bit of a caffeine kick from all the tea and cocoa. You can also use sweetened cocoa powder or a good quality hot chocolate mix in this recipe, but be sure to omit the extra sugar if you do. 

This weekend, cozy up with a few books, a big blanket and a few cups of this masala chai hot chocolate, and I guarantee you'll be ready for the blustery winter ahead.

Tea For The Super Bowl

Do you enjoy watching football, or is your idea of a Super Bowl using your biggest cereal bowl to make matcha? Well, whether you watch the Super Bowl attentively or sit near the TV while scrolling through Instagram, this weekend is the 'big game' and I thought it would be fun to suggest ways to infuse the festivities with tea. From tea and food pairings, cooking with tea, to straight up 'tea beer', there are many ways to celebrate the day with your favorite beverage.

Tea Pairings
Game-watching food is meant to be grazed- you know you'll be picking at various snacks for a few hours, basically non-stop. The common theme is heavy, greasy, and spicy. There may be some veggies on a platter, but you know they're meant to be dunked in the onion dip. If you'll be nibbling on spicy wings, nachos, and seven-layer dip until the final touchdown, go for a puerh. I'd choose a silky, deep shou to wash down the spicy and greasy treats. Bonus points if you drink your shou gongfu style, set up among the wings and dip.

If you're more likely to stick with chips and a creamy dip, or maybe veggies and cheese for most of the evening, I think a vegetal green tea such as bancha would work well. It's got a bit of astringency to work with through heavy chips and dip, but will also compliment veggies and milder cheeses. Or if you'll stick with noshing on a bowl of potato chips, a White Peony would work quite well (but probably not a Silver Needle). The hay-like flavors will enhance the potato.

If you'll be eating pizza, I think a kombucha would really win the day. Whenever I think about pizza, I just love a good, fizzy drink to go with it. Kombucha's got the fizz,  a sour punch, and a nice sweetness. The perfect foil for that oily pizza, and a great substitute for soda. There are so many different varieties of Kombucha out there, so pick up a few and see what you like. If I had to choose, I'm partial to GTs and Health Ade.

If chili is on the buffet, I think a Keemun tea would be great. The smooth chocolate note in a good keemun will really round out the chili. Or a malty Assam would be a nice choice as well, to highlight the earthy and spicy notes. Are we getting a bit too highbrow with the pairings? Any tea with a bit of heft will work well with most Super Bowl-approved foods.

Beer Tea?
Apparently, beer tea is a thing. I've seen matcha beer served at 29B in NY, although I haven't tried it. For straight up beer and tea recommendations, I found this page, which lists many varieties of tea beer. No time to order? Check out stores that have a large beer selection, you never know what you'll find! I also noticed that Owl's Brew (they make some very tasty tea cocktail mixers) sells Radlers which are a blend of tea, beer, and other flavors. Now you know!

Make Tea-Infused Chili!
Why not add tea right into your party food? Last spring I posted my recipe for Lapsang Souchong infused chili. It's quite delicious, and perfect for a crowd. The slightly smoky flavor works really nicely with the beans and spices. You can serve it alone or pile it on chips for amazing nachos.

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There you have it, lots of different ways to enjoy your tea during the Super Bowl. What's your plan for the big day? I'll be at a party with tea in hand and one eye on the game, and one scrolling through Instagram.

Recipe: Lapsang Souchong Beet Hummus

Happy New Year everyone! I've taken a bit of a blog break, and it's finally time to get back to writing about tea. To start the year off right, I thought it would be fun to share a healthy(ish) tea infused recipe I've been making in huge batches for work lunches and midday snacks. Lapsang Souchong beet hummus! That may sound like a bizarre combination, but let me explain a little bit about how it came to be...

I've always been a fan of hummus; I love the creamy chickpeas and the nutty sesame flavor.  It's easy to make, and works well on sandwiches and as an afternoon snack with veggies and crackers. I've taken to adding a bit of smoky lapsang souchong to my hummus, to change up the flavor and add a nice smoky note. When I was at the grocery store other day I noticed a roasted beet hummus on the shelf. At first I thought it was a strange idea, but then I thought about how the earthy and sweet beets must compliment the smooth chickpeas quite nicely. As I waited in the checkout line, I started thinking about beet hummus (as one does), and realized it would go really well with some added lapsang!  So, I created my own. It may sound a bit out of the ordinary, but I assure you it's quite delicious.

Tea Happiness' Lapsang Souchong Beet Hummus
Serves: 6 to 8

1 large red beet
1/3 cup tahini
1/3 cup olive oil
1 can chickpeas (15 oz) drained with liquid reserved or 1 cup cooked dried chickpeas with 1 cup cooking liquid reserved
1 medium sized clove garlic, grated
about 1/3 cup lemon juice (more to taste)
1 1/2 tsp kosher salt
1 tsp lapsang souchong tea, ground
1/2 tsp smoked paprika

First, roast the beet- Preheat the oven to 450º. Wash the beet, but don't peel it. Poke a few holes in it, then wrap in tin foil.  Roast for about an hour- testing after 45 minutes for doneness. A knife should easily side into the beet when it's ready. Remove from oven and let it cool slightly, still wrapped in the tin foil. When the beet is cool enough to handle, peel off the skin. I like to use paper towels for this, as your hands will get instantly red if you use your fingers! 

To grind the tea, you can use a mortar and pestle, spice grinder, or just a small bowl and the back of a wooden spoon. Make sure the bits are nice and small, as they will incorporate better into the hummus. 

Assemble the hummus- Once the beet is cool, slice and add to a food processor, along with the remaining ingredients except for the reserved chickpea liquid. Blend the mixture until it's nice and smooth. Taste, and add more lemon juice if desired. I actually like the consistency of the hummus as it is at this stage, but if you'd like to have a thinner hummus, pour in about 1/4 cup or so of the reserved chickpea liquid in while the food processor is running. Transfer to a bowl and serve your gorgeously pink hummus with crackers, veggies, whatever you like!

I think this vibrant hummus really brightens up the gray winter days we've been experiencing lately. You can pair the hummus with any kind of tea, but I prefer a hearty assam, or a sweet hong cha. You'll want something that can stand up to the smoke, but I wouldn't recommend a smoky tea, as it's a bit too much. Whatever you pair it with, I hope you enjoy!

Tea Recipe: Chocolate Masala Chai With Turmeric

The past few weeks have been unusually warm and humid here in NYC, but I know the chilly weather is creeping in. The wish for fall weather has left me craving warm and comforting sips.  The other day I wanted something chocolatey and spicy, and decided to take my favorite masala chai and give it a few tweaks. I was looking for something tasty but also a little different. I decided to add unsweetened cocoa powder, and on a whim, a wedge of fresh turmeric. I was hoping that the earthy turmeric would play well with the chocolate and spices. It did! The other unexpected ingredient I added is salt. I like to add a pinch of salt whenever I'm baking with chocolate so I thought I'd give it a try here too. I don't know the chemistry behind it, but it really enhances the flavor. It does the same in this recipe! Just a small pinch of salt will do. Since this worked so well, I decided to share the recipe with everyone. I love cooking and baking but I don't share many recipes. Let's change that.

I recommend using fresh ginger and turmeric for this recipe, it makes a huge difference. But you can use dried versions if you'd prefer. It's not always easy to find fresh turmeric! I was really happy with how this recipe turned out. It was so good that my kids greedily slurped up every bit that I gave them, and asked for more. Even my husband who isn't a fan of sweets was impressed with the flavor. Of course, I also saved a generous mug for myself.

Tea Happiness' Homemade Chocolate Masala Chai

Serves: about 2 Time: about 12 minutes

1 1/2 cups whole milk (any milk of choice will do, but I prefer cow's, almond, or coconut)

1/2 cup water

3 tbsp. unsweetened cocoa powder

2 tbsp. loose black tea (or 2-3 tea bags)

6 cardamom pods

1 small cinnamon stick

5 whole cloves

1 inch piece of fresh ginger, or 1/2 tsp dried

1/2 inch piece of fresh turmeric, or 1/4 tsp dried

2-3 tbsp. granulated sugar (or to taste)

pinch of salt

Make the tea: In a small saucepan heat the milk and water slowly over low heat until it starts to get warm and slightly bubbly around the edges. Don't do this over high heat, or the liquid will erupt onto the stovetop! Once warm, whisk in the cocoa powder until combined. Then add the tea, spices (I like to crack open the cardamom pods for more flavor), ginger, and turmeric. Let everything lightly simmer (remember, that milk can bubble over!) for about 10 minutes. Turn off the heat and add 2 tbsp of sugar and the pinch of salt. Stir gently until dissolved. Taste, and add more sugar if desired. I like to start with less, and then add more if necessary. Once you have enough sugar stirred in, strain into mugs and sip happily!

Alterations: If you'd like to eliminate the tea to serve it to kids, you can use rooibos, or simply leave the tea out altogether. You can always add a little more cocoa if that's the case. You can also add other flavors to the tea as well, vanilla works nicely.

I'll definitely be making this treat on gray afternoons, and after snowy adventures. Or on warm fall days when I'm wishing it was a bit cooler outside. My kids have already requested this tea for this weekend! I'd love to know what twists you make on masala chai, feel free to share with me in the comments.