Tea Smoothie, Latte and Frappe Recipes

Try Different Tea Smoothies

TEA DREAM SMOOTHIE (my own personal concoction)

Ingredients

2 bananas
1/2 cup kefir or plain unsweetened yogurt
1/2 cup strawberries
handful of blueberries, blackberries or raspberries
1 cup of tea*
8 ice cubes

Add honey or agave nectar to taste

Put all the ingredients into your Vitamix blender (click here to get yours with free shipping) on high until smooth.

* Depending on what kind of tea base you use, the flavour profile of the drink will change.  You can add matcha powder or green tea for a nice lighter taste, yerba mate for a more earthy tone and black tea for a stronger kick.  Try different variations and see what  you like best.

Tea Latte

DOMATCHA LATTE RECIPE

Blend 1-2 teaspoons of D?Matcha and a small amount of liquid with a spoon to make a smooth paste.  You can use hot or cold milk as well as vanilla soy, rice or almond milk.  Add more liquid and sweeten as desired.  Try adding chai spices, vanilla or white chocolate syrups for delicious variations!

DOMATCHA FRAPPE RECIPE

Mix 1-2 teaspoons of DoMatcha with cold milk or vanilla soy/rice/almond milk and some ice cubes in a blender.  Add sweetener, fruit or a sprinkle of cinnamon as desired.

DoMatcha was at the World Tea Expo and I was lucky enough to get a tin of their matcha to sample;  I am looking forward to reviewing their matcha  in a few weeks when I have some time. 

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Tea Smoked Mushrooms by Chef Robert Wemischner

At the world tea expo I had the pleasure and privilege of trying Chef Robert Wemischner’s Tea Smoked Mushrooms, a recipe from his latest book Cooking With Tea with Diana Rosen.  They were absolutely delicious and I’m going to share the recipe with you here.  I’m a vegetarian, so there won’t be any meat recipes on this blog anytime soon.  If you want to know the recipe for the Tea Sauced Scalloped with Orange, Soy and Honey, you will have to buy the book, because I’m not sharing. 

Here is Chef Robert Wemischner’s recipe for Tea Smoked Mushrooms from his latest book Cooking With Tea.  Tea Smoked Mushrooms serves 4.

For Smoking Mixture

• 1/2 cup/120 grams dry rice
• 1/2 cup/100 gramds brown sugar
• 1/2 cup of loose black tea leaves
• 2 tablespoons/8 grams whole black peppercorns, cracked with a mallet or metal meat pounder
• 1 tablespoon/3 grams whole coriander seeds
• 4 slices fresh ginger root
• 4 cinnamon sticks
• 1 bay leaf
• 1 teaspoon/3 grams whole cloves

For Mushrooms:

• 1/2 pound/250 grams assorted mushrooms, washed and dried (suggestions are shiitake, chanterelles, portobello, brown cremini, or garden variety white, in proportions to your taste)
• 4 large cloves of garlic, finely chopped
• Olive oil to coat mushrooms
• Reduced-sodium soy sauce to taste, about 1 teaspoon/5 milliliters
• Freshly ground black pepper

Garnish: Fresh chopped chives or thinly sliced scallion greens

Line a wok with foil and place the smoking mixture (rice, sugar, tea, peppercorns, coriander, ginger root, cinnamon, bay leaf, and cloves) in a mound in the center of the foil in the wok.  Quarter or halve mushrooms, depending on their size, to bite-size pieces and place in a bowl. Toss lightly to coat with the garlic, olive oil, and soy sauce. Grind a good dose of black pepper over them and mix lightly to distribute the pepper evenly.

Set a wire rack in the wok and place a tight-fitting lid on top of the wok. Heat wok over a high flame until wisps of smoke appear when you briefly lift the lid.  Reduce the flame to medium. Quickly place the mushrooms on the rack in the wok and replace cover. Smoke about 5 minutes, less if you prefer a less smoky taste.

Remove mushrooms and place into a bowl to let stand at room temperature. Adjust seasoning as needed with salt and pepper to taste. Top cooked whole wheat pasta or ramen noodles with the mushrooms and sprinkle the dish with chopped chives or thinkly sliced scallion greens. Serve immediately.

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Homemade Green Tea Ice Cream

Homemade Green Tea Ice In Time For Summer

You will need the following Ingredients

You can find the original recipe from Anna Olson for Food Network Canada here.

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