Cooking with Tea

Both tea and coffee can be used not only as the basis for some of our favorite beverages but can also be used as ingredients in the food we eat! Here is one interesting recipe. Jasmine glazed pork or chicken.

1 C brewed Jasmine tea
1 tablespoon water
¼ C olive oil
¼ C sugar
2 cloves fresh garlic, pressed or chopped
1 teaspoon cornstarch
3 tablespoons balsamic vinegar
Pepper to taste (salt optional)

In small saucepan heat the cup of Jasmine tea. Add sugar and boil until dissolved.
Add garlic and pepper. Simmer.

Put cornstarch in small bowl and mix with 1 tablespoon water to make a paste.
While stirring constantly add paste until glaze reaches desired consistency.
Remove from heat. Add olive oil. Let cool. Add balsamic vinegar. Marinate meat in tea glaze in a covered container.

Almost Spring Latte Recipe

It is quite spring but here in Ohio we are having some warmer whether and a flower is popping up here and there. It is also almost St. Patrick’s Day. Here is an unusual coffee treat to warm you up if you still need or add ice if things are feeling a little stuffy.

Lavender Mint Latte
2 ounces espresso
5 ounces cold whole milk
3/4 ounce lavender syrup
2/3 ounce peppermint syrup
mint leaf

Add premade espresso to your favorite glass. In whatever you’ll use to steam the milk add milk, lavender syrup and peppermint syrup. Pour milk over the coffee. Hold the froth until you’ve poured enough milk. Mint leaf for garnish.

Steamed Milk at Home:
Add desired amount of milk to a small pan.
Keep your stove on low-medium.
Stir milk gently until the temperature reaches 150°F.
Add the steamed milk to brewed coffee, or froth as desired with whisk.

Coffee Shop Market Reports Big Losses

In the past year or so the coffee shop industry in the United States has lost about $11.5 billion according an analysis completed by the Allegra World Coffee Portal. This was almost a full quarter of the total market value, 24%.

According to the Daily Coffee news it is a first in modern history that the total number of coffee shops fell. Between shops closing and new coffee shops opening (because some new shops did open) the net decrease was 208 shops in 2020, which is far from nothing.

According to this report the coffee shop market cited here includes the big players like Dunkin and Starbucks among others. The big boys account for about 66% of the US coffee market in number of stores and these two, of course, are not losing sleep over independent cafes closing.

Reuters reported in another article that the US coffee market is not expected to get back to levels like before the pandemic until sometime in 2023.

Dunkin’ Donuts Partners With Homesick to Make Special Holiday Candles

File this one under things weird things you never knew you needed. If you’ve got any Dunkin’ Donuts devotees on your shopping list, pay attention. By popular demand Homesick lifestyle brand and Dunkin’ have collaborate to release a limited release candle that smells like some of Dunkin’s classic coffee blends and treats.

“Flavors” include the ubiquitous Dunkin’ Original Blend and favorites like Old Fashioned Donut. The candles have notes of chocolate and caramel or nutmeg, cinnamon and clove, respectively.

The candles can be had for $34 as they are or for another $15 can come with personalized message printed on the jar.

Outside of fragrance based industries some may not be aware of the power of smell. It is more closely linked to memory than any of the other five senses. Dunkin and Homesick hope to reproducing happy memories for their candle customers. Especially considering how many will have very different holiday plans this year.

 

Pumpkin Spice Latte Cookie

Your favorite fall treat, a pumpkin spice latte, but in cookie form!

 

Ingredients

 

3 cups white whole-wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

2 large eggs

1 (15 ounce) can unseasoned pumpkin puree

2 cups light brown sugar

1 cup grapeseed or canola oil

3 tablespoons milk, divided

1 tablespoon pumpkin pie spice plus 1 teaspoon, divided

3 teaspoons instant espresso powder, divided

1 teaspoon vanilla extract

8 ounces reduced-fat cream cheese, softened

4 tablespoons (1/2 stick) butter, softened

1 cup confectioners’ sugar

 

Instructions

Heat oven to 375 degrees F. Line two baking sheets with parchment paper.

Combine (whisking) flour, baking powder, baking soda and salt in a medium bowl.

Combine eggs, pumpkin, brown sugar and oil in a stand mixer or with an electric hand mixer until well mixed. Add 2 tablespoons milk, 1 tablespoon pumpkin pie spice, 2 teaspoons espresso powder and vanilla and mix until well mixed. Add the flour mixture in 3 parts, mixing until just combined after each additional ingredient.

Use 2 tablespoons per cookie. Drop rounds of the dough onto the prepared pans. 2 inches apart. Bake cookies until firm and dry to touch. About 13 minutes. Let cool on the pans for 5 minutes. Then move to a cooling rack to cool completely. About 20 minutes.

Mix cream cheese, butter and confectioners’ sugar until very smooth. Add the leftover 1 tablespoon milk and 1 teaspoon each pumpkin pie spice and espresso powder in a small bowl; beat until combined, about 30 seconds. Spread the frosting on the cookies.