TEA SWEETS

Nothing beats the personal touch of thoughtful and delicious homemade gifts from your kitchen.  Valentine’s Day is coming and it’s a perfect time to combine tea with nuts and chocolate to create sweet gifts for blessing your loved ones.  Decorative boxes or tins can hold your treats plus provide a gift themselves – they can be found in home stores, local craft shops or even thrift shops.

TEA GLAZED ALMONDS: Combine 1/4c sugar, dash of salt and 1tsp loose leaf green tea in a mini food processor until thoroughly mixed & tea is broken into small pieces.  Place almonds & mixture in a large pan and heat on low stirring frequently.  When sugar begins to melt, keep stirring so that all sides of almonds are coated. When all sugar is melted and almonds are thoroughly coated, turn out onto waxed paper and separate almonds. Let cool & dry on the waxed paper.  Store in an airtight container at room temperature.

ROASTED CHAI NUTS: Beat 1 egg white until frothy and add 1lb walnuts until evenly coated. Combine 1/4c sugar, 2Tbs finely ground chai tea, 1/2tsp salt, and pinch of pepper and toss with nuts.  Place nuts on greased cookie sheet and bake for 15 minutes at 350 degrees.  Remove from sheet and cool completely.   Store in an airtight container at room temperature.

TEA SPICED PECANS: Finely grind 2Tbs Lapsang Souchong or Russian Caravan tea leaves in a spice grinder.  Combine ground leaves with 6Tbs sugar, 3/4tsp sea salt, 1/2tsp FIVE SPICE, 1tsp cayenne pepper and 1/4tsp ground ginger and spices stir to combine well.  Whisk 1 egg white and 1Tbs water until frothy, and then add tea & spice mixture and whisk well to combine.  Stir in 1lb pecan halves to coat evenly with the mixture and then spread onto a greased cookie sheet.  Bake at 250 degrees for 45-60 minutes, rotating every 20 minutes until nuts are crisp.  Store in an airtight container at room temperature.

 

BASIC TRUFFLES: Place 16oz semisweet chocolate chips in bowl.  Bring 1c heavy cream to scalding point and add to chocolate and allow to sit 1-2 mins before stirring then gently whisk until smooth.  Pour into small bowl, cover and refrigerate several hours.  Use melon baller to make truffles and roll in desired coating.

• EARL GREY TRUFFLES: Use 8oz finely chopped bittersweet chocolate plus 8oz semisweet chocolate chips.   Steep 2tsp Earl Grey tea leaves in heavy cream for 5 minutes, strain and then add to chocolate with 1/2tsp orange zest.
  COATING: cocoa powder
• KEEMUN TRUFFLES: Use 8oz finely chopped bittersweet chocolate plus 8oz semisweet chocolate chips.  Steep 2tsp Keemun tea leaves in heavy cream for 5 minutes, strain and then add to chocolate with 1/2tsp ground cinnamon and 1/4tsp cayenne pepper and a dash of salt.
  COATING: cocoa powder

CHOCOLATE TEA BARK: Melt 16oz chocolate (bittersweet, semi­sweet, or white) over a double boiler and spread in a thin layer on a parchment paper lined baking sheet. Sprinkle with 1/2c herbal tea leaves (mint, lemon or floral blend) and 1tsp sea salt.  Set aside until firm.  Break into pieces and store in an air tight container.

 

“A generous man will prosper;
he who refreshes others will himself be refreshed.”
Proverbs 11:25