Recipes

Summer cocktails you say?

It’s a hot and sunny summer here in beautiful Ontario, Canada! That said, i’m guessing it’s hot where you are too!

Today I’m sharing a simple + flavourful iced tea recipe that also doubles as a cocktail. I know, you love this idea! You’re welcome.  😉

Bonus Points for you! If you have your little nieces coming over for a visit, you can make this iced tea for them (without alcohol obvi) and they’ll feel all fancy & grown-up. It’ll be so special and you’ll be their hero!

This recipe is for one bevie, but you can easily double it as required to make a pitcher and keep the iced tea in your fridge.

Featured: Hibiscus Lemongrass + Tulsi & Spiced Rooibos Chai over ice

Vanilla Spiced Tea 
6 oz organic rooibos chai tea 
1/2-1 oz coconut milk or cream
1/2 teaspoon Madagascar Vanilla
ice cubes
Ceylon Cinnamon sticks for garnish

Want to make it a cocktail?

It`s ok, I know you do!

Alcohol add-ins for adults;

RumChata
Vanilla Vodka

Instructions:

Brew 1- 1.5 teaspoons of Rooibos Chai as per instructions and allow to cool in the refrigerator.

Once cooled, add tea, coconut milk, and vanilla into a shaker and shake, shake, shake to blend the ingredients and create a wonderful froth. The heavier the cream content of the milk you choose will also determine the amount of froth. Less fat, less froth. 

If you’re making this as a cocktail, add your rum and vodka to the shaker along with the tea, and milk. You don’t need to add the vanilla. Shake until frothy and serve over a tall glass filled with lots of ice. Garnish with a cinnamon stick.

Here’s the shop link if you’d like your own organic Rooibos Chai: The Muskoka Pantry

PS. Birthday Reminder: Know someone born July 23-August 22. They’re a LEO and Rooibos Chai is the perfect gift for the LEO on your list. 

PS.I’d love to connect with you on Instagram. Come over and say hi @themuskokapantry  

xox
Clara

Announcements

Sea Salt, Sugar and Spice

Happy 2020!

How has the start of the new year been for you? I hope that you’ve had a great start and that it continues to be a beautiful year!

You know how much I love baking and cooking, and I especially love trialling new recipes. There’s a new goodie coming out early spring (can’t say yet – don’t want to spoil the surprise)!! However, I would love some help to create the next collection! If you`d like to be on my feedback team, let me know! I have a small Facebook group, check us out! I invite you to check it out!

It`s The Muskoka Pantry Group.

I would love your thoughts on what to make, and what kind of tea and spice collections you`d like me to try next! Thanks for your help!

Big hugs! Clara

Recipes

Carnival Martini + Lemongrass simple syrup

INGREDIENTS

1.  1/4 cup loose leaf Afrikan Carnival tea and 1 cup hot water

2. 1.5 oz Lemoncello

3. 2 stalks Lemongrass, chopped

4. 1 cup sugar

5. 2 cups water

6. 2 cups sparkling water

Making the tea

1. Infuse tea in hot water.

2. Brew to desired strength. (3-5 min) or longer if you enjoy stronger flavor. 

3. Strain if necessary and allow to cool.

Lemongrass SIMPLE SYRUP

1. Add chopped lemongrass, water, and sugar to a saucepan.

2. Stir gently over medium heat until sugar has dissolved and mixture has thickened slightly. 

3. Allow to cool and strain. 

Afrikan Carnival Martini

1. In a pitcher, combine tea with Lemoncello, Lemongrass syrup and stir gently.

2. Add sparkling water and serve in a martini glass with crushed ice.

3. Garnish with a cucumber slice. Enjoy!

Recipes

HIBISCUS GIN COCKTAIL

Virgin Hibiscus bevie

Get ready to make a refreshing hibiscus tea cocktail that is just as good without the added gin. I know, you don’t know if you can believe me. You’ll have to try it for yourself!

Ingredients

1. 1 teabag or 1 tablespoon loose leaf hibiscus tea and 1 cup hot water

2. 1 sprig or 1 tablespoon dried Rosemary 

3. 1⁄2 cup sugar

4. 1 can of soda water

5. lime wedges + rosemary sprigs for garnish

6. Gin is optional

HIBISCUS TEA

1. Add hibiscus to 8 oz hot water.

2. Brew to desired strength. I prefer my tea to a brilliant pink colour. Strain if necessary.

3. Allow to cool.

ROSEMARY SIMPLE SYRUP

1. Add 1 tablespoon dried rosemary leaves or 1 sprig fresh rosemary to 1⁄2 cup water, 1⁄2 cup sugar to a saucepan.

2. Gently over medium heat until sugar has dissolved and mixture has thickened slightly.

3. Allow to cool and strain.

HIBISCUS COCKTAIL

1. Combine 4 oz. hibiscus tea, 2 oz. soda water with 2 oz. of gin or vodka with rosemary syrup to taste over crushed ice.

2. Stir well.

3. Garnish with lime wedge or rosemary sprig.