Green Tea And Ginger Ipa Recipes

Steps:

• Put the green tea bags into a heatproof container and pour in 1 quart boiling water. Let steep until it comes to room temperature, about 1 hour. Remove the tea bags and discard.
• While the tea is steeping, in a saucepan over medium-high heat, bring 1 cup water, the sugar, and ginger to a boil. Stir to dissolve the sugar, remove from the heat, and allow to cool to room temperature, about 1 hour. Store the tea and ginger simple syrup in the refrigerator until ready to serve.
• To serve, fill glasses with ice and pour in the tea. Sweeten, to taste, with the ginger simple syrup. Garnish with a slice of ginger. For the adults, top each with 1/2 cup prosecco, if desired.

Steps:

• Boil water.
• Remove from heat, add minced ginger and tea bags. Steep tea for ~3 minutes.
• Remove tea bags and strain tea into a pitcher. Refrigerate until cold & serve w/ sweetener if desired.

Steps:

• 1. Place 2 cups water and the ginger into a saucepan and bring to a boil. Reduce the heat to low and simmer for 5 minutes. Stir in the honey. Remove the pan from heat and add the tea bags. Steep for 3 minutes, and then strain out all the solids.
• 2. In a large pitcher combine the strained tea with the remaining 3 cups water. Chill in the refrigerator. Serve over ice, garnished with mint sprigs, if using.

Steps:

• Preheat oven to 300 F and spray and flour 6 mini bundt tins. If you don't have mini tins, you can use a big one (4-5 cups) too.
• Cream together butter and sugar until pale and fluffy.
• Stir in honey and zest, add eggs one at a time. Mix well.
• In a separate bowl, mix together yoghurt, orange juice, grated ginger and vanilla. Stir into the egg mixture.
• Sift in dry ingredients (flour, baking powder, ground ginger, matcha powder and salt).
• Gently fold in the poppy seeds.
• Spoon evenly into the prepared pans, they don't rise much so you can fill to the top.
• Bake for 25 to 35 minutes (add 10 if using a big tin), they are done when a tester inserted in the middle comes out clean.
• Allow to stand for 15 minutes, then take out of the tins and let cool on a wire rack.
• Glaze: In a pan on low heat, add butter. Stir until melted and then add icing sugar. Add 1 tbsp of water and stir until it has a glaze consistency, add more water in drops if needed. If it becomes too thin, add more sugar.
• Pour over the mini bundts and let set, which happens really quickly. The purpose is to just glaze them, it's not icing.