Recent chilly nights have been perfect for a warm beverage. I’m not one who can get away with drinking coffee after mid-day, without being up half the night. But a nice hot cup of caffeine-free herbal or green tea works just fine. My favorite time for tea is late afternoon, when I’ve earned a little bit of reading time in a comfy chair. This is not a major tea-and-crumpets event, since dinner is only a few hours away. Just a nice, warm, soothing cup of tea.
Usually there’s only time for one cup, and being a waste-not-want kind of gal, I like to save that tea bag (or loose leaf) for the next day, when it can unfortunately smell a little funky, and taste bitter. So I’ve been brewing up that second cup and stashing it in the refrigerator to use for iced tea the next day. Second-day iced tea has left me wondering if there might be better ways to re-use those tea bags and leaves. And when I discovered that January is National Hot Tea Month, this seemed the perfect time to share my new discoveries with you. It doesn’t have to be green tea; other flavors will suit these recipes… to a T!
Green tea smoothie
Make another cup of tea with that used bag or loose leaf, refrigerate it overnight, then enjoy it in this healthy smoothie the next day. Recipe from the Food Network; makes 1 smoothie.
1 cup brewed green tea, chilled
2 cups frozen sliced peaches
1/2 cup Greek yogurt, preferably peach flavor, but plain is OK
1 tablespoon honey
1/4 teaspoon fresh grated ginger
Combine all ingredients in a blender container; blend until smooth.
Lemon tea poached chicken
This is not really a major recipe, but rather a technique. Steep the tea bag (lemon or orange flavored black tea is best) to make a cup or more, as strong as possible. Pour tea into a pot that will hold several pieces of uncooked chicken. Bring liquid to a simmer; add chicken pieces and cook, turning, until done. Add a little more water if needed. Chicken will have a rich brown color with a hint of tea flavor.
Tea eggs
Tea Eggs are simply hard boiled eggs that are gently cracked all over without removing the shell, then soaked or simmered in strong tea. The tea seeps into the cracks and makes a marbled pattern on the egg white. Simple remove the shells after a good soak, and serve the eggs whole in a bowl.
Green tea and raspberry cocktail
Use yesterday’s extra cup of brewed tea to make lovely cocktails for pau hana time. Recipe from “Tea Time at the Inn” by Gail Greco; makes 2 servings.
6 ounces green tea, chilled
2 ounces framboise (raspberry) liqueur
Fresh mint to taste
6 ounces rose’ champagne
Brew tea to desired strength; chill until cold. Chill 2 champagne flutes; fill with crushed ice. Add 1 ounce liqueur to each glass; top with mint. Pour tea over ice; top with champagne and serve immediately.
Plums poached in Earl Gray tea
This fruit dessert can be served alone, but might be extra special served with a little cheese, a cookie, or with a scoop of ice cream. Recipe from Food.com; makes enough for 3 or 4 servings.
2 Earl Gray tea bags
6 cups water
3/4 cup superfine sugar
Juice of 1 lemon
6 plums, cut in half, pits removed
Place tea bags in a large saucepan. Add water and bring to a boil; steep tea bags about 10 minutes. Remove tea bags from pan; add sugar and lemon juice to pan. Stir over medium-low heat until sugar is dissolved. Add plums; poach until tender. Remove plums to a bowl. Reduce liquid until consistency of a light syrup, then pour syrup over plums in bowl and serve.