Netphotography Journal

Chocolate & Green Tea Pudding

• 1 cup chocolate soy milk
• 1 tablespoon loose green tea leaves
• 10 ounces (one bag) semisweet vegan chocolate chips
• 12 ounces silken tofu
• 1/4 cup soft tofu
• 2 tablespoons matcha tea (green tea powder, available at any good tea shop), optional

Pour the chocolate milk and tea leaves into a small pot and bring to a boil. Turn off heat and let the chocolate milk cool. Melt the chocolate chips in a double boiler (or you can do this in a small pot over low heat, stirring constantly).

See the rest of the recipe here

Forget Delany’s, forget Starbucks!

Brewster’s coffee is right outside my office and it is now operating under a new management. Her name is Yoshihime Killick, and she is a sweetheart. Best of all I can sit here, and still have Wi-Fi access to my office internet connection.

Life is beautiful!

Directions:

• 6 cups water
• 12 blackberry herbal tea bags
• 8 3-inch-long cinnamon sticks
• 1 tablespoon minced fresh ginger
• 1 cup cranberry juice
• Ice cubes, crushed

In a large saucepan, heat water to just before boiling. Add tea bags, 2 of the cinnamon sticks and ginger. Remove from heat, cover and let steep for about 15 minutes.

Pass the mixture through a fine-mesh sieve, placed over a pitcher. Add the juice and sweetener to taste. Refrigerate until very cold.

To serve, fill 6 tall, chilled glasses with crushed ice. Pour the tea over the top of the ice and garnish with cinnamon sticks. Serve immediately.

“When properly brewed it yields a thin-bodied, light-colored liquor with a floral aroma a tinge of astringenttannic characteristics, and a musky spiciness often referred to by tea connoisseurs as “muscatel.” A sweet cooling aftertaste should be felt on the mouth.”

Source: http://en.wikipedia.org/wiki/Darjeeling_tea

Dress the Mistress Drink Recipe

• 2 parts Absolute Apeach
• 2 parts Lemonade
• A slice of Tomato
• Lime Wedge
• Grapes

Stir and and strain to a highball glass with ice cubes

recipe source: Absolut.com

Blogged with Flock

Ingredients

• 3 cups water
• 7 tea bags
• 3 to 6 sprigs of mint
• 1 cup granulated sugar
• 1 (6 ounce) can frozen lemonade

Directions

Ina medium saucepan, bring the water to a boil. Remove from the heat anddrop in the tea bags and mint sprigs. Allow to steep 8 to 10 minutes.Remove and discard the tea bags and mint sprigs. Stir in the sugar andlemonade. Chill again or serve over ice cubes.

Makes about 3 cups; 1 cup per serving.

recipe source: www.recipegoldmine.com

Blogged with Flock

Ingredients

• 6 Orange Pekoe tea bags
• 6 1/4 cups cold water
• 1 cup cranberry juice cocktail
• 2/3 cup thawed frozen passion-fruit juice concentrate or thawed frozen passion-fruit purée*
• 1/4 cup honey
• sugar to taste, if using passion-fruit purée

Directions

Put tea bags in a heat-proof pitcher. In a saucepan bring water just to a boil and pour over tea bags. Steep tea, covered, 3 minutes and discard tea bags. Chill tea, covered, until cold. Stir in remaining ingredients, stirring until combined well.

Makes about 7 cups.

recipe source: www.epicurious.com