Archive for March, 2010
Rooibos herbal tea is made from the
Aspalathus linearis plant. The name “rooibos” is Afrikaans for “red bush”, a name this herbal tea is often called in different parts of the world. Aspalathus linearis is member of the legume family.
Originating in South Africa, it has been popular in that area for many generations. It has spread to other parts of the world as rooibos tea, bush tea, redbush tea, African red tea or red tea. Rooibos is grown only in a small area in the region of the Western Cape province of Africa.
Described as being naturally sweet with a nutty flavor, Rooibos is prepared by steeping just like black tea. Rooibos is capable of being steeped for long periods of time without becoming bitter.
Rooibos tea contains no caffeine and no added colors or preservatives, making it a natural beverage. Rooibos has been shown to aid in health problems such as insomnia, irritability, headaches, nervous tension, and hypertension. Traditional medicinal uses of rooibos in South Africa include alleviating infantile colic, allergies, asthma and dermatological problems.
Standard Disclaimer: If buying this product for its purported health benefits, buyer beware. Do you research before you assume the risk of consuming a product that could harm you. Natural does not always mean safe.
Until next time – happy steeping.
While the coffee purist would object loudly to the idea, there are many who enjoy their coffee flavored. Coffee houses now serve any number of drinks calling for “x” pumps of coffee syrup.
The nice thing about coffee syrups is their flexibility in the kitchen. Sure you can flavor coffee drinks, but what about sodas? Create your own Cherry Coke – or whatever flavor cola you desire.
Along the same lines, just create your own soda called an Italian soda. Get some sparkling water and your favorite coffee syrup. Bingo! A flavored carbonated beverage that is only limited by the number of coffee syrups you have on hand and your imagination. Add some cream or milk and you get a Cremosa for much less than what the coffee house will charge.
Coffee syrups can also be used in baking, cocktails, and whatever you can imagine needs flavoring.
Experiment. You can never know what flavor combinations will work until you try them.
Until next time – happy brewing.
The source for this recipe is the excellent book by Corby Kummer titled The Joy of Coffee. Hope you enjoy.
Ingredients
- 3 large eggs, separated
- ½ cup plus 2 tablespoons sugar
- 1 envelope unflavored gelatin
- ¼ cup plus 2 tablespoons Kahlua or other coffee liqueur
- 2/3 cup strong brewed coffee or Italian Espresso
- Dash of salt
- 2 cups heavy cream
Directions:
- In a large bowl, with an electric mixer, beat the egg yolks on medium speed, adding the ½ cup of sugar gradually until the mixture is pale yellow, about 2 minutes.
- Sprinkle the gelatin over the ¼ cup coffee liqueur in a small bowl and let stand to soften, 5 to 10 minutes.
- Heat the coffee in a small saucepan; do not let boil. Whisk the coffee into the yolk mixture. Return the mixture to the saucepan and cook over medium heat, whisking constantly, just until it simmers. Add the gelatin mixture and stir until thoroughly blended and dissolved. Set aside until cool and slightly thickened, stirring occasionally.
- With an electric mixer, beat the egg whites with the salt until soft peaks form. Slowly beat in the remaining 2 tablespoons sugar.
- Using the same beaters, whip the cream with the remaining 2 tablespoons coffee liqueur until soft but distinct peaks form.
- Fold the meringue and the whipped cream alternately into the coffee mixture, beginning and ending with the cream. Spoon into dessert dishes, cover and chill thoroughly, at least 4 hours or overnight.
Yield: 6 servings.
Until next time, happy brewing!
My tea drinking experience largely revolves around black tea. Those paying attention are probably aware of my fondness for Russian Caravan Blend tea. Every now and again I branch out into green tea.
The woody aroma of the leaves is a nice change from black tea. Depending on the steep green tea is not as flavorful, but has a very soothing quality to it. (As I write I’m sipping a Japan Green Sencha.)
Given the somewhat slighter taste I may reinforce a green tea with a hint of lemon juice. But it is often fine just by itself.
Be aware that green tea doesn’t have the shelf life of black tea. Only about one year for green tea so proper storage is essential to getting the full life out of the tea. As the tea gets older it will lose some of its charm, important to consider if you don’t drink it frequently.
Until next time – happy steeping.
The weather is getting warmer and it’s only a matter of time before you’re holding poolside barbecues. Here’s a drink recipe to consider for these gatherings.
Pina Colada
- 5.5 oz. Maui pina colada smoothie mix.
- 1.5 oz. Rum
- 8 oz. Ice/Blend
- Add any Maui Fruit flavor
For a non-alcohol drinking crowd, remove the rum and blend the smoothie mix with ice. Don’t forget the sunblock.
Tea is such a wonderful drink. Shrouded in ritual and conducive to contemplation. The very act of steeping tea one cup at a time seems to impose a relaxation that other drinks don’t.
For some, unfortunately, tea contains caffeine. Those more sensitive to caffeine may even find tea intolerable. Those not sensitive to caffeine may find it to be part of the attraction of tea.
There is good news. The first steep of the tea leaves contains the most caffeine. Each subsequent steep contains less caffeine and by the third steep the caffeine content is reduced to almost 2%. In some cultures, the first steep is thrown out and only the second and third steeps are drunk.
The other solution is decaf black tea. Decaffeinated teas offer a solution that removes the caffeine but allows the flavor of the tea to remain.
So whether it’s drinking the third steep or decaffeinated tea, here’s to eliminating the jitters from your tea experience.
Until next time – happy steeping.
At last, the weather is getting warmer and, for some of us at least, the sun is going down later. Grills are being cleaned and plans are being made for early evening gatherings in the back yard.
Don’t forget to include smoothies on the menu. Smoothie drinks, with or without alcohol, are an outstanding addition to your back yard luau. And with the right choice of ingredients smoothies can be a healthy drink alternative for your gathering as well.
Experiment, there are lots of possibilities to be enjoyed.
Recent BusinessWeek.com reports indicate mixed expectations for drinkers of discount gourmet coffee, especially those who prefer South American coffees.
Let’s start with the bad news. Mexican and Central American crops may fall below the ICO forecast of 17.8 million bags due to dry weather.
On a more hopeful note, there has been a revision on early February reports that Brazil’s crop would also fall off projected forecasts of 45.9 to 48.7 million bags due to excessive rain fall and heat. A late February report indicates the crop is in great shape and could yield a record crop as high as 55 million bags.
Another bright spot is Colombia, where they are forecasting a 41% increase in the crop this year. Estimates are an 11 million bag crop up from last year’s 7.8 million bag crop.
It remains to be seen whether this year’s crop will produce an overall shortfall or increase and what impact that will have on the price of your favorite South American Coffee.
Until next time – happy brewing.
If you’re a tea lover, it’s very likely that your shelves are filled with all kinds of tea. From basic bags to premium loose leaf tea, a true connoisseur is stocked with all varieties and kinds of tea. If you want to prepare the best tea possible, follow some of these basic rules for tea brewing. First and foremost, don’t boil your water. Let it come to just below boiling. This will bring out the flavor of the tea better.
Also, don’t let the tea steep too long or too quickly. Too quickly, and you’ll have a weak, flavorless cup of tea. Too long, and you’ll be stuck with a bitter brew. The ideal amount of time is anywhere between two and three minutes. For many people, black tea is too bitter, even when brewed properly. If that’s the case, consider adding a bit of milk and/or sugar. When adding these products, however, add it a little at a time. You don’t want to overpower the taste of the tea.
There is something really special about an outstanding cup of discount gourmet tea. It’s not just the tea, it’s the ritual.
For me it starts with the aroma of the tea when you open the container. I can’t help it, I just have to lean in and take in the scent of the tea. For some teas this can be the most satisfying part of the experience as that wonderful perfume fills the air. Each sip then becomes an olfactory delight as one more time you soak up the fragrance of the tea.
Then there’s the sip. The cup held close to the lips, the warmth bathing your face. The first sips may be tentative due to the heat allowing you to breath in the tea. Then you sip allowing the liquid to cover your taste buds.
Ahhhh!
Not every cup is like that but when it is, it’s ecstatic and relaxing at the same time. Hope it’s the same for you.
Until next time – happy steeping.