25 min prep time
Ingredients
• 5 cups boiling water
• 5 individual green tea bags
• 1/2 cup sugar
• 1/3 cup lemon juice
• 1/4 teaspoon pumpkin pie spice
• 5 cups unsweetened apple juice
• 2 cups cranberry juice
Directions
1. In a Dutch oven or large kettle, bring the water to a boil.
2. Remove from heat; add the tea bags.
3. Cover and steep for 8 minutes. Discard the tea bags.
4. Add sugar, lemon juice and pumpkin pie spice to tea; stir until sugar is dissolved.
5. Stir in apple juice and cranberry juice.
6. Serve warm or cold.
15 min | 5 min prep
Ingredients
• 3 green tea bags
• 1 cup reduced-fat cream cheese or ricotta cheese
• 2 tablespoons finely minced fresh chives or basil leaves
Directions
1. Place tea bags in a heatproof glass or ceramic container that holds more than 1 cup.
2. Bring 1 cup of water to a not-quite boil and remove from heat immediately. (Water that has come to a boil should be cooled for about 1 minute before using.)
3. Pour water over tea bags and allow the tea to steep for 3 to 5 minutes.
4. Remove tea bags, squeeze out liquid and discard.
5. Allow tea to cool to room temperature.
6. If not using immediately, refrigerate (covered) until ready to use. (Depending on the temperature of the room, tea left standing eventually will develop mold.)
7. Allow refrigerated tea to come to room temperature before using.
8. Place cheese and minced herb in a blender and mix on medium-high speed to blend thoroughly.
9. Continue blending until mixture is smooth.
10. Gradually add small amounts of the tea concentrate until the mixture is spreadable, as desired.
11. Transfer the tea-cream cheese mixture to a covered container and refrigerate for at least an hour to allow flavors to meld.
12. Bring mixture back to room temperature before using, either as a spread for toasted bagels or bread at breakfast; as a spread for crackers, sandwiches or wraps; or as a dip for vegetable crudites and toasted tortilla chips.
10 min | 10 min prep
Ingredients
• 3 small cucumbers, peeled and sliced (I used Persian cucumbers)
Green Tea Vinaigrette
• 1 teaspoon sesame oil
• 1 teaspoon soy sauce
• 2 tablespoons rice wine vinegar
• 1 cup strong brewed green tea (use 2 tea bags)
• 1 teaspoon toasted sesame seeds
• 1 dash hot pepper sauce
Directions
1. Brew 1 cup of green tea. Cool to room temperature. Toast sesame seeds and cool to room temperature.
2. Whisk together the vinaigrette ingredients with the brewed and cooled green tea; toss with the cucumbers.
3. Cover and marinate for at least 2 hours before serving. For best results, do no marinate for more than 4 hours or cucumbers will break down. Best eaten with 12-24 hours.
Yield is estimated.
Ingredients
• 2 teaspoons green tea leaves
• 1/3 cup water
• 3/4 lb medium raw shrimp, shelled and deveined
• 1/2 teaspoon sea salt
• 1 teaspoon cornstarch
• 2 tablespoons soy sauce
• 2 tablespoons brewed tea
• 2 tablespoons chicken broth
• 1 teaspoon sesame oil
• 1 teaspoon sugar
• 1/2 teaspoon white pepper, to taste
• peanut oil, for stir-frying
• 1 slice gingerroot, minced
• 1/2 orange bell pepper, diced
• 1/2 red bell pepper, diced
Directions
1. Bring the water to a boil and pour over the tea leaves.
2. Let the tea steep for 10 minutes and strain.
3. Reserve the tea leaves.
4. Rinse the shrimp under warm running water; Pat dry with paper towels.
5. Add the salt and cornstarch to shrimp and let marinate for 15 minutes.
6. In a small bowl, mix together the soy sauce, reserved brewed tea, chicken broth, sesame oil, sugar and black and white pepper; Set aside.
7. Heat a wok over medium-high to high heat and add the oil.
8. When the oil is hot, add the ginger.
9. Stir-fry until aromatic (about 30 seconds).
10. Add the shrimp, stir-fry for a few seconds, then add the tea leaves.
11. Stir-fry the shrimp with the tea leaves until the shrimp turn pink.
12. Add the orange bell pepper. Stir-fry for a minute, then add the red bell pepper.
13. Mix the peppers in with the tea leaves.
14. Push everything up to the sides.
15. Add the sauce in the middle of the wok.
16. Bring to a boil, then mix with the other ingredients.
17. Adjust the seasoning, adding extra salt or soy sauce if desired.
Kyolic Kyo-Green Green Tea + Barley& Wheat Grass (1.7 oz)
Technorati Tags: spiced green tea
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{ 2 comments… read them below or add one }
I love green tea and have never thought about having it in any other form. That fruity spicy mixture sounds like a fabulous winter warmer!
Losing Weight and Getting Healthys last blog post..Weight Update
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