San Diego's Finest Organic Coffee & Tea

Category:
Organic

Chai Spiced Shortbread Cookies

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Ingredients

  • 1 cup butter, softened
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 tablespoon cinnamon
  • 1 1/4 teaspoons ground ginger
  • 1 teaspoon ground fennel seeds*
  • 1/2 teaspoon ground cardamom
  • Leaves from 1 English Breakfast tea bag
  • 1 cup white chocolate chips

Preparation

  1. 1. Preheat oven to 350°. Beat butter, sugar, salt, and vanilla in a large bowl with a mixer until smooth. In another bowl, stir together flour, cinnamon, ginger, fennel, cardamom, and tea. Add to butter mixture and beat on low speed until blended. Stir in chocolate chips.
  2. Line 2 baking sheets with parchment paper. Set 1-tbsp. balls of dough 1 in. apart on sheets and flatten slightly with a floured glass.
  3. 3. Bake until cookies are light golden on undersides, 15 to 18 minutes, switching pan positions halfway through baking. Transfer to racks to cool.
  4. *Grind in a clean coffee grinder or in a mortar.
  5. Make ahead: Up to 3 days, stored airtight.
  6. Note: Nutritional analysis is per cookie.

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Chai – Cherry Walnuts

  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon kosher salt
  • 1/8 teaspoon pepper
  • 2 teaspoons packed dark brown sugar
  • 2 teaspoons vegetable oil $
  • 1 1/2 cups walnut pieces
  • 1/2 cup dried tart cherries

Preparation

  1. Preheat oven to 350°. In a small bowl, whisk together spices, salt, and pepper. Add brown sugar, oil, and walnuts. Gently toss and rub nuts in mixture until evenly coated.
  2. Spread walnuts on a rimmed baking sheet and bake, turning nuts halfway through baking, until light golden, 10 to 15 minutes total. Let nuts cool completely.
  3. Toss walnuts with dried cherries.
  4. Make ahead: Up to 1 week.  Note: Nutritional analysis is per 1/4-cup serving.

Sunset Magazine Recipe

 

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Here at Virtuoso we have several delicious organic green teas.  Some options to choose from are

Sencha

Matcha

Green Gunpowder

Moroccan Mint

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Cran-Berry Green Tea Smoothies

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Ingredients

  • 1/2 cup frozen cranberries
  • 1/4 cup frozen blueberries
  • 1/2 cup frozen blackberries
  • 5 frozen whole strawberries
  • 1 ripe banana $
  • 1/2 cup brewed green tea, cooled to room temperature$
  • 1/4 cup plain soy milk
  • 2 tablespoons honey or packed light brown sugar

Preparation

  1. In a blender, whirl all ingredients until smooth.
  2. Note: Nutritional analysis is per 2-cup serving.
Note:Individually quick-frozen (IQF) technology has made high-quality frozen fruit possible, with a nutritional value on par with that of fresh fruit. Frozen fruit is ideal for using in smoothies, chilling the drink without diluting it as ice would.For a tropical spin, substitute 1 cup frozen pineapple chunks for the blackberries and strawberries.

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Blackberry Black Sorbet

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Ingredients

  • 1 1/2 pounds rinsed blackberries
  • 2 cups brewed black Premium Keemun
  • 1 1/4 cups sugar

Preparation

  1. In a blender, whirl blackberries until puréed. Pour through a fine strainer into a bowl, pressing pulp with a spatula to extract as much juice as possible; you should have 2 cups purée. Discard solids. Whisk tea and sugar into purée. Cover and chill until cold, at least 3 hours or up to 1 day.
  2. Freeze in an ice cream maker (at least 1 1/2-qt. capacity) according to manufacturer’s instructions until machine stops or dasher is hard to turn. Transfer sorbet to an airtight container and freeze until firm, about 3 hours.
  3. Nutritional analysis per 1/2 cup.
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