Earl Grey Tea with London Fog

This is a great dairy-free drink and a good alternative to using creamer or milk in your tea. The oat "fog" creates a thickness that almost gives this tea a consistency of hot chocolate. It sounds really strange, but if you are a tea lover, it is a recipe you have to try out!

1 c. water
1/2 c. rolled oats
2 Tbs. agave nectar
1 tsp. vanilla
1 c. double strength brewed Earl Grey Tea

Blend the water and oats together and then let them sit for five minutes to soak. Add the agave and vanilla and process until as smooth as possible (the grains shouldn't be recognizable at this point). Place a piece of cheesecloth on top of a large glass measuring cup or small bowl. Hold the cheesecloth with your non dominant hand and pour 1/3 to half of the liquid mixture into it. Squeeze the liquid into the measuring cup and continue with the remaining liquid. Discard the cheesecloth. Pour the tea into two tea cups. Slowly pour the "fog" (aka, oatmeal liquid) into the tea slowly.

Matcha Energy Drink

 

Need a pick-me-up drink that isn't terrible for you and uses ingredients that you probably already have in your kitchen? If you do not like the taste of Matcha powder, or green tea, don't bother with this one. It is a great energizer, but definitely hits you in the face with a massive tea flavor!

Ingredients:

1 c. Almond Breeze almond milk, original
2 tsp. Matcha powder
1 Tbs. Splenda

Use a protein drink Blender Bottle or a martini mixer and add the above ingredients together. Place the lid on tightly and shake until the Matcha powder is fully mixed. Add half way up with ice and continue to shake for about a minute to chill the drink. Pour into shot glasses to serve four people. Or if you want a larger amount, pour into two small drinking glasses filled with ice.

Green Tea Cupcakes with Mint Cream Cheese Frosting

Ingredients:

2 3/4 c. flour
2 1/2 tsp. baking powder
1 tsp. salt
1 c. butter, room temperature
2 c. sugar
4 eggs
1 c. milk, 1%
1 tsp. vanilla
2 Tbs. Matcha (green tea powder)

Preheat oven to 350 degrees. Line muffin tins with paper liners. In a small bowl, sift the flour, baking powder and salt together. In a separate bowl, whisk the Matcha with the milk and vanilla and set aside. In an electric mixer, cream the butter at medium speed until smooth. Add the sugar and beat until well combined. Add the eggs one at a time. Add the dry ingredients in three parts, alternating with the milk Matcha mixture. Do not over mix, or the batter will get really gummy. Spoon the batter into the baking cups, about 3/4 of the way full. Bake for 20-22 minutes. Cool the cupcakes on a wire rack fully before frosting.

Mint Cream Cheese Frosting:

1/2 c. butter, softened
16 oz. 1/3 fat free cream cheese, room temperature
6 c. powdered sugar
1 tsp. mint extract

Beat the cream cheese and butter until well combined. Sift in the sugar and mix. add the mint extract and mix until everything is well combined. Spoon into a piping bag and pipe onto the cupcakes. (This batch of frosting will frost a double batch of cupcakes. It makes a LOT!).