Mango Passion Green Tea Sour

Mango Passion Fruit Green Tea Sour
#1 reason to celebrate…it’s my birthday (April 20th) OK a few days late…
#2 reasons it’s Friday and I just wanna sit down on the couch with my babe, relax and enjoy this drink and the glorious weekend vibes.

I teamed up with the very nice people at Powell & Mahoney to make this Mango Passion Green Tea Sour. Powell & Mahoney make vintage original cocktail mixers using only the finest juices, essential oils and pure cane sugar! Oh yeah! I’m excited that cocktail trends are straying away from artificial flavors and seeking out pure ingredients. Powell & Mahoney are committed to bringing you the world’s finest all-natural cocktail mixers. Thanks guys!

Mango Passion Green Tea Sour
*Makes 1 drink

2oz. green tea infused vodka (I use green tea blended with coconut, ginger and vanilla)*let tea infuse in the vodka overnight
3oz.  P&M mango passion fruit
1oz. ginger soother
1/2 oz. lemon juice
1 tbsp agave
1/2 fresh passion fruit pulp
*Shake and strain into a chilled glass or over ice. Garnish with passion fruit and lemon twist
Mango Passion Fruit Green Tea Sour


Matcha Green Tea Smoothie Bowl

IMG_5241
Matcha green tea banana nice cream swirl with strawberries, cacao nibs, buckinis and passion fruit! Matcha hemp mylk latte on the side! It’s going to be a great day!

Nice Cream Base:
2 frozen bananas
1/2 cup vanilla hemp mylk
*Blend in a blender until smooth. Pour into bowl.

Matcha Base:
1 frozen banana
1 tbsp pure matcha powder
1/2 cup vanilla hemp mylk
*Blend in a blender until smooth. Pour on top of nice cream base. Swirl with spoon.
Top with strawberries, cacao nibs, buckinis and passion fruit


Seventh Tea Bar

I heard great things about the Seventh Tea Bar and wanted to check it out. We had a friends birthday coming up so we thought it would be fun to take her to Seventh for a Grand Service. It was gorgeous! They have an amazing selection of tea! We decided on the jasmine pearl green tea and oolong, both were wonderful but I’m a sucker for jasmine. Our server even brought us a timer so we could steep our tea to perfection. 
 
This place is so cute! Both indoor and outdoor seating are available — marble tables, bright chairs and industrial looking chandeliers on the inside or tiny cafe tables under a vine covered pergola on the outside. Very charming and relaxing, exactly the place you would hope to drink your tea. 
 

We were served shrimp rolls with fresh dill, creme fraiche, avocado, and diakon sprouts; fluffy pretzel bread with pesto, house-made apricot jam and ricotta; earl grey truffles; a mini citrus chamomile tart with tangerine curd and chamomile cream and salted caramel mousse cup… all handmade from the Seventh kitchen. Wow! Such a fun experience.

Seventh Tea Bar

Pictures Via: A Bit of Bees KneesSeventh Tea Bar Banner, SOCO {last picture}


Sugar Lace & Butterflies for Your Tea and Coffee

I love these adorable sugar decorations by SweetDejaVu. They are so beautiful and fun — they will make ordinary treats such as tea or coffee extra special for your guests.
sugar lace

Surprise your guests with a sophisticated and delicate embellishment in their cup of coffee or tea. Let it float on the surface of a freshly made cup… it will melt within 1-2 minutes, just enough time to enjoy the look of it!It has a creamy, melt-on-the-tongue, not-too-sweet, pleasant flavor.

Sugar veil lace can also be placed be placed on top of a buttercream, chocolate ganache, or fondant covered cakes.

Picture: SweetDejaVu Lace, 


Plum + Thyme Iced Tea

Plum + Thyme Iced Tea
Ingredients

Serves 4

2 tea bags (black or herbal)
2 tablespoons honey
2 plums, sliced
8 sprigs fresh thyme

Directions

  1. In a large saucepan, bring 3 cups water to a boil. Remove from heat, add the tea bags, and let steep for 10 minutes. Discard the bags and allow the tea to cool to room temperature.
  2. Stir in the honey, plums, and thyme. Transfer to a pitcher and refrigerate until cool, about 1 1/2 hours. Serve over ice.
  3. For an instant cocktail: Stir in 1/2 cup bourbon before serving.

photo by Yunhee Kim, recipe by Sara Quessenberry for Real Simple