The holidays are around the corner and all we want to do is bake, eat, sleep and repeat. So, we’ve decided to devote the next 30 days to experimenting with our tea powders and sharing recipes as we go!
Matcha powder might be all the rage, and we’re 100% guilty of playing favourites, but today we’re going to talk about our less-celebrated Rooibos Tea Powder. Its flavour profile is earthier and nuttier (without any actual nuts), and goes so well with all the traditional ingredients and spices that we’ve come to associate with the holidays.
Using tea powders when you bake may not be conventional, but it shouldn’t be intimidating either. Once you understand their individual flavour, sensory portrait, and optimal pairings, incorporating and substituting them into your own recipes is a no-brainer.
NOTE: Keep in mind, when using tea powders you’re experiencing the concentrated form of the leaf in terms of flavour potency. The WHOLE leaf is ground and the WHOLE leaf dissolves in your respective beverage or recipe, as opposed to the more watered-down version of brewed loose-leaf tea. Less powder goes a long way. Plus, you save time and dishes by skipping steeping-steps. Win-win!
When using tea in recipes, it’s critical to understand flavour profiles and complimentary flavours. So, what’s a tea drinker looking for in a quality cup of Rooibos? Primarily “honey,” “woody,” “spicy,” and “caramel”, are the adjectives sommeliers and Rooibos distributors use to describe the perfect cup of rooibos. Of course, there are many different blends (and qualities) of Rooibos with varying flavour profiles, but in general, the pure red tisane has a natural hint of sweetness, tempered by heady earthiness.
Food Pairings
- Spices: Cinnamon, chai
- Fruits: Apples, oranges, pears, raspberries, coconut
- Vegetables: Butternut squash, sweet potatoes, pumpkin
- Meat: Chicken, pork
- Sweeteners: Chocolate, vanilla, caramel
RECIPE: White Chocolate & Rooibos Powder Fudge
Photo & Recipe courtesy of http://drizzleanddip.com
You will need:
- 2 cups sugar
- 1 ½ cups cream
- 2 tbsp liquid glucose
- 1 tbsp butter
- 1 tbsp rooibos powder
- 100gm white chocolate
Instructions:
- Grease or line about a 20cm x 20cm tin / container, depending how thick you want the fudge to be
- Put all the ingredients in a pot a bring to the boil
- When its boiling allow it to carry on boiling over a moderate heat, stirring occasionally for about 40 minutes and until it reaches 118 C on a sugar thermometer (this is the ‘fudge’ stage)
- Take it off the heat and carry on stirring until it cools. Note: this gets harder as the fudge gets thicker and hardens. It gets to the point where it starts hardening and setting on the sides of the pot, so make sure to tip it into a lined/greased container before this happens.
- Smooth it out and store in the fridge to set. Cut into squares.
We encourage you to try this recipe and share your photos on Instagram. Don’t forget to tag us @tealchemy and spread the love! Stay tuned for more recipes.
Click photo below to shop our Rooibos Powder.
