Ingredients:
Instructions:
NOTE: This soup needs a cup of Earl Grey to stand up to the spice.
]]>Makes 1 drink.
Sláinte!
]]>Directions:
This recipe was curated for the Cultured Cup by Kyra Effren
Cooking with tea recipes can add amazing flavor to your dishes. We love this pulled pork recipe with our Chinese Russian Caravan. It adds a lovely smoky tone and depth of flavor. Perfect for a summer barbecue or cook out!
Directions:
1. Stir together the spices.This recipe was adapted for the Cultured Cup by Kyra Effren from the British National Trust Book of Christmas and Festive Day Recipes and Sara Paston Williams.
Ingredients:
*Note: To make these cookies more festive, they are sometimes decorated with an icing cross. Make sure cookies are completely cooled before icing.
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]]>This recipe was curated for the Cultured Cup by Mia McCallum
ABOUT THIS RECIPE
Cannelés are a long-standing French tradition. Traditionally served with
coffee or tea, they are delightful either way you enjoy them. This recipe has
an updated twist – the use of vanilla vodka instead of the usual rum.
Experiment with different liquors to compliment your favorite coffee and
teas.
Ingredients:
Equipment:
Well buttered miniature canelé molds or mini muffin tins. If it is hot out,
freeze or refrigerate the molds/tins after you’ve buttered them to ensure
even distribution and coverage.
Directions:
Prepare the batter:
When ready to bake:
Note:
Cannelés have a custardy-soft center when baked correctly. That is exactly
the ideal texture. They are best the day they are baked, but can stored in
the refrigerator for a couple of days. Store in an airtight container in the
refrigerator or freeze until ready to enjoy.
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]]>This recipe was curated for the Cultured Cup by Mia McCallum
ABOUT THIS RECIPE
Thandai is a wonderful blend of spices and nuts. I enjoy how the nuts add a
depth of flavor not usually found in the more familiar “chai” spices.
Customize your cookies by adjusting the spices and nuts to your palate.
These cookies look lovely and make a sophisticated addition to any
afternoon tea or Christmas cookie exchange.
For the thandai powder:
For the cookies:
Frosting:
Directions:
Prepare the thandai powder:
Enjoy!
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]]>This recipe was curated for the Cultured Cup by Kyra Effren
Ingredients:
Directions:
Then you just wait for the applause...
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]]>This recipe was curated for the Cultured Cup by Kyra Effren
You Need:
What to do:
*Note: Instead of mixing in the chocolate chips, you can sprinkle them on straight after removing from the oven. Allow them to melt a bit, then you can spread them thin if you desire.
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This recipe was provided to the Cultured Cup by Timothy Chacko.
Our most popular chai, Arka Masala, was originally created for a project while Timothy Chacko was in high school. Store co-owner, Kyle Stewart, helped mentor him in this endeavor. Timothy's family hails from India, and he took inspiration from a recipe for chai from his family. He picked the right tea base and made it his own with guidance from Kyle. Years later, its as popular as ever and Timothy still sources all his spices directly from his family in India. Now, he offers us a glimpse into the culture surrounding chai with this recipe on how it may be prepared on the streets of India.
Ingredients
Directions
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This recipe was curated for the Cultured Cup by Joanne Bondy.
A special recipe that was created to demo at one of our bi-weekly tea socials, an free after-hours social meet on Fridays. People can meet other interesting people, try new teas, have an alternative hang-out to alcohol centric businesses, and learn something new from our featured guests! November 18, 2022's social was hosted by special guest Joanne Bondy, an acclaimed DFW chef who has cooked at the James Beard House in NYC and is the owner of Stocks & Bondy, a business that makes artisanal, organic stocks and broths for restaurants and the public. She created an innovative tea brine using 2 of our most popular tisane tea blends. Impress your friends and family this holiday season with this tea-riffic turkey!
Brine to submerge a 10 lb Turkey
Ingredients
Directions
Note* Don't forget to remove the giblets!
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This superfood packed dip is as delicious as it is healthy!
This recipe was curated for the Cultured Cup by owner Kyle Stewart
* Tip: serve in individual, tiny bowls to prevent double-dipping and keep your guests safe!
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]]>Sometimes these fall days are warmer than you'd like, but you are still craving those delicious fall spices. This drink is for you! A beautiful hibiscus tea drink with familiar autumn spices and a deep red color served cold.
serves 1:
Ingredients
Directions
*Use cranberry juice or no sugar added apple cider and omit the liqueur for a alcohol free cocktail.
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]]>photo credit: Rebecca Haynie
Nothing is more quintessential than marmalade or jam sandwiches for afternoon tea! Jam Penny sandwiches were a particular favorite of Her Majesty Queen Elizabeth II. They get their name because originally they were cut in small circles the size of an old English penny (about 1.2 in in diameter ). They are traditionally filled with raspberry or strawberry jam. The Queen especially loved the fresh strawberry jam made on-site at her Balmoral Castle in Scotland when in season! But these sandwiches can be modified with any fruit marmalade or preserves that suit your liking! These treats are fun to make and eat for the whole family for a tea or lunch.
Can be made in advance, wrap in plastic wrap for freshness.
* Note: Feel free to use other fun shaped cutters for your sandwiches. We loved customer, Rebecca Haynies' teapot sandwich!
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]]>
Queen Elizabeth II was known for loving her afternoon tea as a time to unwind with her corgis or entertaining guests. Whether at Windsor, Balmoral, or away, she never missed her tea! She loved a scalding Earl Grey served tea first, then milk. Although her favorite accompaniment may have been jam sandwiches, she delighted in this English chocolate cake too!
This recipe was curated for the Cultured Cup by Kyra Effren
To serve: Un-mold the cake from pan onto a serving dish. Remove plastic wrap and cut into THIN slices!
Can be made up to three days in advance. And can be frozen.
* Note: In England the cookies used are like Petit Beurre here but I used Vanilla
Wafers or Digestive biscuits with NO problem!
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Recipe is for 1 drink.
*To make a double strength tea use double the amount of tea leaves and steep for 5 min. Ex. for a single serving- steep 3 grams (about 1.5 tsp.) of tea in 4 oz of just-off boiling water.
To make a simple syrup combine 1 cup of sugar and 1 cup of water in a saucepan. Bring to a gentle boil and stir occasionally until all the sugar is completely melted. Allow to cool and store in an airtight container.
Recipe was created for the Cultured Cup by Greg Duke
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]]>This recipe was curated for the Cultured Cup by Kyra Effren
[recipe adapted to American ingredients]
Directions
Notes:
* Try Culture Cup's drinking chocolate instead of the cocoa! Process the cocoa first to powder and then add to the rest of the dry ingredients. Delicious!
** Also works well with dark chocolate (and may be more common traditionally), use your preference!
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This recipe was curated for the Cultured Cup by Kyra Effren
[recipe adapted to American ingredients]
Ingredients
Directions
Notes
* I baked some cookies at *375 – and some at *365. Ovens have a mind of their own so I advise baking a couple of portions of dough first to get the result you want.
**I tested the cookies with traditional method in a mixer, but found the processor produced a better result. Feel free to try a mixer if you prefer.
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This recipe was developed for the Cultured Cup by Kyra Effren
Ingredients
Directions
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]]>This recipe was developed for the Cultured Cup by Kyra Effren
Ingredients
¾ cup butter*
1 tbsp strong St. Valentine tea [unstrained]
¾ cup sugar
1 egg
1 tbsp cream
1 ¼ cups all purpose flour
¼ tsp baking powder
¼ tsp salt
For Icing:
1 cup confectioners sugar
1 – 2 tbsp strong St. Valentine tea
2-3 tbsp sprinkles
Directions
1. Melt the butter and stir in the tea. Allow to steep for 15 – 30 minutes then cool and strain. Do this ahead of time, or allow butter to cool completely.
2. Preheat oven to 375 F
3. Beat together the ‘tea butter’ – and sugar
4. Beat in the egg and cream
5. Stir in the flour, baking powder and salt to form a workable dough [Note if the dough is too soft add a couple more tablespoons of flour]
6. Refrigerate dough for 30 minutes
7. Roll out onto a well floured board and cut into hearts
8. Bake for about 7- 10 minutes or until lightly brown. Then cool before decorating.
Icing & Decorating
9. Mix icing to form a dip-able icing
10. Dip cookies on one side and decorate with sprinkles
*In steeping the butter with the tea and straining it out, you end up with about 1/2 cup
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]]>This recipe was developed for the Cultured Cup by Greg Duke
Pour .5 - 1 oz of Hibiscus simple syrup in the bottom of a champagne flute and top with champagne or sparkling wine.
Hibiscus Simple Syrup
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]]>This recipe was developed for the Cultured Cup by Greg Duke
Ingredients
Directions
Add all ingredients to ice-filled shaker. Shake vigorously and strain into coupe glass. Garnish with lime wedge or peel.
Hibiscus Simple Syrup
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]]>This recipe was developed for the Cultured Cup by Kyra Effren
Ingredients
Directions
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]]>Chocolate Coating
Directions
Note: Be sure to ‘identify ‘ the two different truffles! A little green /red decoration will help
This recipe was developed for the Cultured Cup by Kyra Effren
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]]>
Ingredients
Directions
note: Cake may be wrapped & frozen for up to 1 month.
Ingredients
Directions
Serve with the cake
]]>
Directions:
Shake all ingredients together in a shaker and then strain over rocks and garnish with a lemon wheel.
For black tea honey syrup: We used Lao Mountain Black, but you can use your preferred black tea.
Make a triple strength* black tea and mix with equal parts(by weight) of honey.
*Use triple the amount of leaves versus longer steep time
Recipe was developed by Andres Zevallos for The Cultured Cup
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]]>Ingredients
Directions
Finish with CHOCOLATE COFFEE GLAZE
Melt together in microwave or double broiler. Whisk until smooth. Cool then spread on top of cooled pan. Cut into small squares. Enjoy with or without a cup of coffee or espresso!
pairing suggestions: Dallas Bold, Italian Roast, Keemun Single Malt
This recipe was developed for the Cultured Cup by Kyra Effren
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This recipe was developed for the Cultured Cup by Kyra Effren
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]]>Toppings:
This recipe was developed for the Cultured Cup by Shamilla Yeary
]]>