![\"Tea](\"https:\/\/www.kuchatea.com\/blog\/wp-content\/uploads\/2020\/11\/adam-jaime-dmkmrNptMpw-unsplash-2-1024x684.jpg\")
Rooibos Chai Whiskey Sour<\/strong><\/strong><\/h3>\n\n\n\nWe savor many different teas across the holiday season<\/mark><\/a>, from Thanksgiving through New Year\u2019s Eve. One style of tea, chai, is especially versatile. Each chai blend is different, but all chais share an affinity for baking spices such as ginger, cinnamon, cloves and cardamom. This works out well, as baking spices infuse the entire holiday season.<\/p>\n\n\n\nA punch made with chai would rock. Chais serve as excellent dessert teas, too, especially if sippers spike them with honey and cream.<\/p>\n\n\n\n
Chai transforms cocktails<\/h4>\n\n\n\n
We think chai is an outstanding ingredient in cocktails<\/mark><\/a> as well. This cocktail, which which takes advantage of the cinnamon, ginger, anise, black pepper, cardamom, cloves and bay leaf in our Organic Rooibos Chai<\/a> tea requires first making a chai syrup before mixing the cocktail. It\u2019s easy. Make plenty. You\u2019ll want to use the syrup in a variety of recipes, including simple spritzes for the kids: just chai syrup, seltzer, ice and a cinnamon stick.\u00a0<\/p>\n\n\n\nINGREDIENTS<\/strong><\/p>\n\n\n\n\n- 2 oz rye whiskey<\/li>\n\n\n\n
- 1 oz lemon juice<\/li>\n\n\n\n
- 3\/4 oz Chai Syrup<\/li>\n\n\n\n
- 1 egg white<\/li>\n\n\n\n
- Ice<\/li>\n\n\n\n
- Cinnamon stick, for garnish<\/li>\n\n\n\n
- Star anise, for garnish<\/li>\n\n\n\n
- 1 cup water<\/li>\n\n\n\n
- 3 teaspoons Rooibos Chai tea<\/li>\n\n\n\n
- Granulated sugar<\/li>\n<\/ul>\n\n\n\n
DIRECTIONS<\/strong><\/p>\n\n\n\nChai syrup<\/strong>: Bring the water to a boil in a saucepan. Add 3 teaspoons of Rooibos Chai and sugar and bring to a boil. Reduce heat and simmer for about 5 minutes. Pour syrup through a strainer and into a glass. <\/p>\n\n\n\nCocktail recipe<\/strong>: Add the whiskey, lemon juice, Rooibos Chai tea syrup and egg white to a cocktail shaker and shake for a few seconds. Add ice to the shaker and shake some more. Strain into a cocktail glass. Garnish with a cinnamon stick and star anise.<\/p>\n\n\n\n![\"Tea](\"https:\/\/www.kuchatea.com\/blog\/wp-content\/uploads\/2020\/11\/christina-rumpf-C9XxB96hEEM-unsplash-1024x683.jpg\")
A matcha cocktail with mint cuts through Thanksgiving’s delightfullly heavy foods.<\/figcaption><\/figure><\/div>\n\n\nMatcha Made in Heaven<\/strong><\/strong><\/h3>\n\n\n\nPeople use our basic matcha<\/a> in smoothies, lattes, cookies, cakes, ice cream and much more. It\u2019s no surprise that this bold, colorful tea makes gorgeous cocktails. <\/p>\n\n\n\nWith its slices of turkey and crispy skin, its islands of mashed potatoes and stuffing, and its warm embrace of gravy over everything, it\u2019s a heavy meal. Bright, tart cranberry sauce serves to cut through the fat. And we think some cocktails work, too.<\/p>\n\n\n\n
\n- INGREDIENTS<\/strong><\/strong><\/li>\n\n\n\n
- 1\/3 cup mint leaves<\/a><\/li>\n\n\n\n
- \u00be ounce agave or honey<\/a><\/li>\n\n\n\n
- 1 ounce lime juice<\/li>\n\n\n\n
- 1\u00bd cups water<\/li>\n\n\n\n
- 2 ounces gin<\/li>\n\n\n\n
- 1 teaspoon matcha<\/a><\/li>\n\n\n\n
- Ice<\/li>\n<\/ul>\n\n\n\n
We love the mint in this drink \u2014 it helps cut through the meal. So does the lime juice. And then there\u2019s the matcha. Its bitterness slices through a plate of gravy-doused carbs like a carving knife.<\/p>\n\n\n\n
DIRECTIONS<\/strong><\/strong><\/p>\n\n\n\nMuddle the mint with the agave and lime juice in a cocktail shaker. Add the remaining ingredients and shake until the matcha is dissolved and the shaker is cold. Place ice in two rocks glasses, strain the drink through a fine-mesh strainer into the glasses, and serve. <\/p>\n\n\n
\n![\"Tea](\"https:\/\/www.kuchatea.com\/blog\/wp-content\/uploads\/2020\/11\/brittany-colette-hjfanYmPzG4-unsplash-1024x683.jpg\")
Sage and smoke – two key ingredients for this fantastic punch.<\/figcaption><\/figure><\/div>\n\n\nSagebrush Fire Punch (Adapted from Serious Eats)<\/strong><\/strong><\/h3>\n\n\n\nOne herb stands out on the Thanksgiving table: sage. Yes, you might find parsley here and there. And stuffing often includes at least a whisper of rosemary. But it\u2019s sage that dominates in the stuffing and for some people in the gravy, too.<\/p>\n\n\n\n
That\u2019s one reason we enjoy this punch during Thanksgiving \u2014 before the meal, during and after. It complements and adds to the pleasures of the table. We also like it for the lapsang souchong tea, a Chinese style of tea that is smoked. Our Organic Lapsang Souchong<\/a> is about as good as it gets. Just as acids like lemon (and cranberry sauce) cut through the meal\u2019s fat, we also think smoke does the trick. Plus, for those of us lucky to have a fireplace, it often crackles and smokes away through the day. For that, too, we like the smoke notes in the drink.<\/p>\n\n\n\nOleo-Saccharum a 19th Century Bartending Technique<\/h4>\n\n\n\n
A punch made with chai would rock. Chais serve as excellent dessert teas, too, especially if sippers spike them with honey and cream.<\/p>\n\n\n\n
Chai transforms cocktails<\/h4>\n\n\n\n
We think chai is an outstanding ingredient in cocktails<\/mark><\/a> as well. This cocktail, which which takes advantage of the cinnamon, ginger, anise, black pepper, cardamom, cloves and bay leaf in our Organic Rooibos Chai<\/a> tea requires first making a chai syrup before mixing the cocktail. It\u2019s easy. Make plenty. You\u2019ll want to use the syrup in a variety of recipes, including simple spritzes for the kids: just chai syrup, seltzer, ice and a cinnamon stick.\u00a0<\/p>\n\n\n\n INGREDIENTS<\/strong><\/p>\n\n\n\n DIRECTIONS<\/strong><\/p>\n\n\n\n Chai syrup<\/strong>: Bring the water to a boil in a saucepan. Add 3 teaspoons of Rooibos Chai and sugar and bring to a boil. Reduce heat and simmer for about 5 minutes. Pour syrup through a strainer and into a glass. <\/p>\n\n\n\n Cocktail recipe<\/strong>: Add the whiskey, lemon juice, Rooibos Chai tea syrup and egg white to a cocktail shaker and shake for a few seconds. Add ice to the shaker and shake some more. Strain into a cocktail glass. Garnish with a cinnamon stick and star anise.<\/p>\n\n\n People use our basic matcha<\/a> in smoothies, lattes, cookies, cakes, ice cream and much more. It\u2019s no surprise that this bold, colorful tea makes gorgeous cocktails. <\/p>\n\n\n\n With its slices of turkey and crispy skin, its islands of mashed potatoes and stuffing, and its warm embrace of gravy over everything, it\u2019s a heavy meal. Bright, tart cranberry sauce serves to cut through the fat. And we think some cocktails work, too.<\/p>\n\n\n\n We love the mint in this drink \u2014 it helps cut through the meal. So does the lime juice. And then there\u2019s the matcha. Its bitterness slices through a plate of gravy-doused carbs like a carving knife.<\/p>\n\n\n\n DIRECTIONS<\/strong><\/strong><\/p>\n\n\n\n Muddle the mint with the agave and lime juice in a cocktail shaker. Add the remaining ingredients and shake until the matcha is dissolved and the shaker is cold. Place ice in two rocks glasses, strain the drink through a fine-mesh strainer into the glasses, and serve. <\/p>\n\n\n One herb stands out on the Thanksgiving table: sage. Yes, you might find parsley here and there. And stuffing often includes at least a whisper of rosemary. But it\u2019s sage that dominates in the stuffing and for some people in the gravy, too.<\/p>\n\n\n\n That\u2019s one reason we enjoy this punch during Thanksgiving \u2014 before the meal, during and after. It complements and adds to the pleasures of the table. We also like it for the lapsang souchong tea, a Chinese style of tea that is smoked. Our Organic Lapsang Souchong<\/a> is about as good as it gets. Just as acids like lemon (and cranberry sauce) cut through the meal\u2019s fat, we also think smoke does the trick. Plus, for those of us lucky to have a fireplace, it often crackles and smokes away through the day. For that, too, we like the smoke notes in the drink.<\/p>\n\n\n\n\n
Matcha Made in Heaven<\/strong><\/strong><\/h3>\n\n\n\n
\n
Sagebrush Fire Punch (Adapted from Serious Eats)<\/strong><\/strong><\/h3>\n\n\n\n
Oleo-Saccharum a 19th Century Bartending Technique<\/h4>\n\n\n\n
![\"Tea](\"https:\/\/www.kuchatea.com\/blog\/wp-content\/uploads\/2020\/11\/frank-zhang-2QvfyIkmMWE-unsplash-1024x683.jpg\")