After years of experimenting–and my kids growing out of the stage where they preferred things very sweet–this version has become my favorite hot cocoa recipe. It’s sweet, but not nearly as sweet as most store bought cocoa mixes.

This recipe is delicious as it, and also delightful topped with whipped cream or marshmallows. (I had it with rose marshmallows once. Yum!)

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Traci’s Favorite Hot Cocoa

After years of experimentation, this is my favorite hot cocoa recipe. My Great-Great Grandmother, Naomi, inspired me to add a little coffee. She was an excellent cook and often added a touch of coffee to her chocolate desserts!

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 2

Ingredients

• 2 tbsp unsweetened cocoa or cacao powder
• 3 tbsp sugar
• 1 pinch salt
• 3 tbsp boiling water
• 1.5 cups whole milk (or alternative)
• 1/4 tsp vanilla extract
• 1 tsp strong brewed coffee
• 3 tbsp cream (or alternative)

Instructions

• Put the dry ingredients (cocoa, sugar, and salt) in a saucepan, then whisk in the boiling water.
• Put the dry ingredients (cocoa, sugar, and salt) in a saucepan, then whisk in the boiling water.
• Stir in the milk, heating to very hot. Avoid boiling.
• Remove from the heat.
• Stir in the vanilla and coffee. Then, stir in the cream.
• Pour the hot cocoa into mugs.

Notes

For the best results, use a high quality cocoa powder.

There’s only a touch of vanilla and coffee in this recipe because the goal is to augment the deep cocoa flavor, not make other flavors share the stage with it.

If you use lactose-free cow’s milk, lower the added sugar from 3 to 2 tbsp for 2 servings.

From the kitchen of: Traci Levy

Adopted from: Allrecipe’s Creamy Homemade Hot Cocoa

Not sure whether to use cocoa or cacao powder? Here’s an article comparing them that could help you decide.

If you try this hot cocoa recipe, I’d love to know what you thought!

Looking for some cookies to pair with this hot cocoa, check out my Orange Zest or Earl Grey Shortbread recipe!

The post Favorite Hot Cocoa Recipe appeared first on Tea Infusiast.

About Hojicha

Hojicha is a roasted, Japanese green tea. The roasting makes the tea leaves a dark, brownish color. The roasted impacts more than the color, too. Hojicha has a very different flavor profile from steamed Japanese teas. Instead of tasting vegetal, hojicha’s flavor notes can include nuts, caramel, chocolate, and toasty flavors.

Dear Tea Co., for instance, shares the following tasting notes for their hojicha powder: “Toasted Almonds, Chocolate Pudding.” I love their hojicha powder! It’s the one I use at home. I drink it whisked, in a hojicha latte, and to make this Hojicha Banana Smoothie. I paid full price for it. This post isn’t sponsored.

Hojicha generally brews up a golden-to-reddish brown color. To make this recipe, you want to use hojicha POWDER. The tea leaves are finely ground. That way, they blend more easily and harmoniously into the Hojicha Banana Smoothie. Hojicha powder is traditionally prepared whisked with hot water, like matcha, but at a lower temperature. Most importantly, it’s delicious in this smoothie recipe!

Hojicha Banana Recipe

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Hojicha Banana Smoothie

Easy to make.

Four ingredients.

Icy cold.

Delicious!

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Servings 1

Calories 145kcal

Equipment

• blender
• freezer

Ingredients

• 1 medium/large ripe banana, sliced in coins and frozen
• 1/3-1/2+ cup milk or milk substitute
• 1/2 tsp hojicha powder
• 1/8 tsp ground cinnamon

Instructions

• Make sure your ripe banana is already cut in coins and frozen.
• Put about 1/2 the amount of the milk or milk-substitute that you think you'll use into the blender with the hojicha powder and ground cinnamon. Blend until mixed well.
• Add about 1/2 the the remaining liquid and the frozen banana slices to the blender. Blend until smooth.
• Check the consistency–if it's too thick, add more liquid. If the smoothie is not thick enough, add more frozen banana slices.
• Pour the Hojicha Banana Smoothie into a glass. Garnish with a cinnamon stick (optional). Enjoy!

Notes

Serving size: With a medium banana and 1/2 c. of liquid, one serving makes 6-8 ounces of smoothie.

Milk and milk substitutes: This recipe works well with milk, almond milk, or oat milk. Since oat milk has a more pronounced flavor than the other two types, you may choose to add a bit extra hojicha powder and cinnamon.

Variations: Add 1 T. peanut butter powder, peanut butter, or any other nut butter.

Calories: The calorie estimate is using the base recipe and unsweetened almond milk. 

Caffeine: 1/2 tsp. of hojicha powder is half the amount most tea sellers recommend per serving of a whisked cup of this tea. So, 1 serving of the smoothie has about half the caffeine of a cup of whisked hojicha.

Tried the Hojicha Banana Smoothie?

If you make this Hojicha Banana Smoothie recipe, I’d love to hear what you think! If you added anything else, please share that, too.

My daughter and I, for example, love it as is OR with added peanut butter powder!

I also think making a double recipe all for yourself would be delicious!

Use the “leave a comment” feature to share your experience or ask a question.

More Recipes?

Here are some more recipes from the Tea Infusiast website that you might enjoy.

• Earl Grey Shortbread Cookies
• Grapefruit Bee’s Knees Mocktail
• Rose Cardamom Latte

And, if you are looking for other cool, refreshing drinks, check out my 10 Iced Tea Hacks!

The post Hojicha Banana Smoothie appeared first on Tea Infusiast.

After a lot of experimenting, I have developed a caffeine-free latte that I love. If you enjoy rose and masala chai flavors like cardamom, you might love it, too.

Don’t be discouraged from trying the Rose Cardamom Latte recipe if you don’t own a frother. You can enjoy it without frothing the milk, or follow my easy directions for how to froth milk on the stovetop. Below the recipe, I will share a few tips to consider for customizing the latte.

Prefer a non-dairy, more mocktail-looking version? Check out my Rose Ginger Bubbler variation on the “Valentines Teas and Tisanes” post. It’s a gorgeous, vibrant pink and so good!

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Rose Cardamom Latte

a delicious pink latte made of all natural ingredients

Servings 1 person

Ingredients

• 1 tbsp dried organic rose petals (or buds and petals)
• 2 tsp honeybush leaves
• 3 pods green cardamom
• 1/8-1/4 tsp beet root powder
• 1/2 tsp maple syrup (or to taste)
• 2/3 cup boiling water
• 1/3-1/2 cup milk (Use ultra-pasteurized milk if you will froth it on the stovetop.)

Instructions

• Crack the cardamom pods. Combine them in a mug with the dried rose petals, honeybush leaves, beet root powder, and maple syrup.
• Pour the boiling water over the ingredients and steep, covered, for 5 minutes.
• While the tisane is steeping, froth the milk.
• After 5 minutes, stir the tisane. Then, pour it through a strainer into another mug.
• Gently pour or spoon frothed milk on top of the tisane.
• Once it's cool enough, sip your latte and enjoy!

A Few Tips to Customize the Latte

The first thing I want to say about this recipe is the beet root powder is what makes it robustly pink. The more you use, the pinker the latte. That said, although I enjoy the taste and complexity that beet root powder adds, I prefer my Rose Cardamom Latte with closer to 1/8 teaspoon than 1/4 teaspoon of beet root powder. Still, it’s good both ways.

Another thing worth mentioning is the choice of maple syrup as a sweetener. Daniela from Tea Cachai’s wonderful recipe accustomed me to using maple syrup in my rose lattes. When I started experimenting with the Rose Cardamom Latte recipe, I thought I would prefer sugar or honey. Although I enjoyed the latte with other sweeteners, I think maple syrup tastes the best.

You might want to adjust the amount of sweetener. I like my drinks less sweet than many people. So, don’t be afraid to double the sweetener if you find it too lightly sweetened for your preference.

Finally, of course you could make this latte with a dairy substitute. If you do and find a milk-substitute that you think works really well in this recipe, please let me know. I’ll add it to the post and credit you as well.

If you have any questions or try the recipe, please share what you think.

In the mood for an iced, citrus-based drink? You might enjoy my Grapefruit Bee’s Knees Mocktail.

The post How to Make a Rose Cardamom Latte appeared first on Tea Infusiast.

I love a mocktail. It elevates the moment, gives me something delicious to sip on, and doesn’t make me tired or interfere with my sleep. I enjoy many tea-infused mocktails. But since I usually drink mocktails in the evening and don’t drink caffeine that late, tea mocktails aren’t my go-to choices. 

Here’s the recipe for my grapefruit- and honey-centered mocktail. It’s on my repeat list lately. I hope you enjoy it.

You’ll notice this recipe calls for honey syrup. A quick note about that. You *could* use simple syrup or another liquid sweetener. But, honey syrup is easy and fast to make–easier than simple syrup, in fact. Honey syrup dissolves beautifully, even in cold drinks, and adds a rich and delicious complexity. 

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GRAPEFRUIT BEE’S KNEES MOCKTAIL

A grapefruit- and honey-based fizzy mocktail

Servings 1

Author Recipe from Tea Infusiast

Ingredients

• 1/2 oz honey syrup (or more, to taste)
• 2 oz grapefruit juice
• 2-4 drops Angostura Bitters
• 4 oz seltzer
• 1 sprig rosemary (optional)
• 1 wedge of lime (optional)

Instructions

• TO MAKE THE HONEY SYRUP (more than you need for this recipe): Combine equal parts honey and water in a saucepan. (You can use as little as ¼ c. each.) Stir over medium high heat until dissolved. Cool and refrigerate in an air-tight container for up to a month.
• TO MAKE THE MOCKTAIL: Combine room temperature (or even better, chilled) honey syrup, grapefruit juice and Angostura Bitters. If you are using the optional rosemary sprig, pour the liquids over it to infuse a stronger rosemary flavor or add it at the end for a more subtle one. Top with seltzer. Garnish with a lime wedge. Enjoy!

Notes

VARIATION:

Keep the Angostura bitters on the low end, 1-2 drops only, and add a small squeeze of lime.  Check the sweetness and adjust honey syrup to taste.

EXTRA HONEY SYRUP:

Honey syrup dissolves beautifully in any drink. If you drink sweetened iced tea, for example, that’s a great way to use extra honey syrup.

Interested in other cold and elegant drinks? Check out my post “How to Make Sparkling Tea.”

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The post Grapefruit Bee’s Knees Mocktail appeared first on Tea Infusiast.

Although I love traditional, crumbly shortbread, I also really liked the texture of Robinson’s recipe. It’s less crumbly, slightly soft, and still very buttery.  So, I experimented with it. My orange zest shortbread variation with chocolate was a crowd-pleaser, too.

Which tea would you pair with it? I bet a strong cup of East Frisian Tea would be delightful.

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Orange Zest Shortbread Cookies with Chocolate

Recipe from Tea Infusiast adapted from Claire Robinson

Servings 24 cookies

Ingredients

• 1 c butter unsalted
• 2 c all purpose flour
• 1/4 tsp salt
• 3/4 c confectioner's sugar
• 1 tsp vanilla extract
• 2-4 tsp grated orange zest to taste
• 2-4 oz bittersweet chocolate
• 1 tbsp optional: 1 tbsp loose leaf or 1/2 tbsp powdered Earl Gray tea leaves

Instructions

• Mix flour and salt in a food processor or prepare using a sturdy mixer.
• Add to the flour and salt mixture: confectioner’s sugar, vanilla extract, butter, and orange zest. (Optional: add Earl Grey tea leaves.) Mix until it clumps together and becomes smooth.
• Remove dough from the processor and round into a ball (if you want to roll and cut shapes with a cookie cutter later or free-hand with a knife) or a cylinder (if you want to slice cookies later). Cover with plastic wrap. 
• Chill in the refrigerator for 20 minutes if rolling and using a cookie cutter, 30 minutes if slicing off rounds.
• Once the dough is almost chilled enough, preheat the oven to 375F.
• Roll out dough to  ⅓ “ thickness to use cookie cutters OR slice off ⅓’ rounds. 
• Place shaped dough onto a cookie sheet covered with parchment.
• Bake for about 15 minutes, until golden brown along the edges.
• Place cookies on a wire rack to cool. 
• Gradually heat the bittersweet chocolate in the microwave on medium heat. Stop and stir occasionally to make sure you don’t overheat. You want the chocolate only warm enough to turn liquid and become pipeable or spreadable.
• If spreading the chocolate, cover one side of each cookie using spatula.

  If piping, when the chocolate is liquid but not too hot, put in a small ziploc (or similar) plastic bag. Cut a tiny tip off the end and pipe designs to decorate your cookies.
• Let the chocolate cool, then enjoy!
• Make sure to store the cookies in an airtight container in a cool place. 

The post Earl Grey or Orange Zest Shortbread Cookies with Chocolate appeared first on Tea Infusiast.