As the Mid-Autumn Festival rolls around, we once again gather to indulge the infamous seasonal treat – mooncakes. Also known
The prospect of travelling to a remote tropic might be in limbo indefinitely but there is one thing that we are certain about – we are in need of a good summer drink. Here’s a delightfully easy and refreshing one that you can enjoy while you pretend you’re idling on a sun-chair in Bali (zoom background not included). Ingredients Cocktail 2 Foveo Hawaiian Punch teabags 100ml hot water 300ml tonic water, chilled 200ml gin, chilled 1 cup ice cubes 1 1/2 tbsp honey 1/2 lemon Garnish 1/2 lime 4 candied ginger 2 cocktail picks Method Steep teabags in hot water for 20 minutes. Squeeze juice from lemon. Remove teabags then add honey and lemon juice. Stir well. Skewer the candied ginger gently onto cocktail picks and set aside. Fill glasses with ice and pour gin equally into glasses. Top the glasses with tea mixture then tonic water. Stir gently to combine. Garnish with cocktail picks and lime wedges. Serve and
If there is one staple in team teapasar’s kitchen, it would be this light and delicious broth – especially on lazier days when we just want a quick fix for our hunger pangs. Plus, it has all the flavorful nutrients that we need from Infusion-de-vie’s Restore tea and whatever greens we can find in the fridge to nourish ourselves. It gets in natural sweetness from the apple and soothing taste from the tea blend, which feels like spring with every sip. Ingredients 2 Infusion-de-vie Restore teabags 1 cup vegetable broth 2 1/2 cups hot water 1 small apple 1tbsp minced ginger 2 tsp sesame oil 200g assorted mushrooms 4 stalks kailan 1 lotus root 1 carrot salt and pepper, to taste alfafa sprouts, for garnish Method Empty contents of teabag and steep in hot water. Set aside for later use. Give the kailan and mushrooms a quick rinse (do not slice them). Slice apple, carrot and lotus root. Set aside.
Our quick recipe for a nourishing afternoon pick-me-up, by adding a potpourri of traditional Chinese ingredients to a premium blend like , elevating the tea with the natural sweetness of added fruit. Not to mention the health-boosting benefits of this concoction – helping to regulate body heat, moisten the respiratory systems, and charge the skin with its anti-inflammatory properties. Ingredients Dried snow fungus, 25g Water, 6 cups Asian pear/apple, 1 Dried goji berries, 15g Infusion-de-vie’s Rejoice Chrysanthemum Buds and High-mountain Green Tea (Click to shop) Instructions You will need to prepare the dried snow fungus in advance. After soaking them for 3 hours to re-hydrate, trim away the tough yellow root portion and tear the snow fungus into smaller pieces. Steep a spoonful of Infusion-de-vie’s Refine at 90 degrees Celcius water in a thick-bottomed pot for 3 mins. Bring to a boil and simmer the snow fungus, bite-sized apples, goji berries, lotus seeds with
Nothing is as mouthwatering as this Petit Hojicha Bundt Cake with a moist buttermilk interior beneath a delectable crust, coated generously in Steeped Hojicha Icing. This special recipe is the icing on the cake as we celebrate the easing of the circuit breaker. Our first Bon-appe-tea collaboration stars Chef Tan Wei Shan (@weishantan @mixsenseprivatedining) – who has staged in various prestigious Michelin star restaurants, including Les Amis Restaurant. We hope to inspire new stay-at-home masterchefs in this new series to learn from the best and test their newly acquired culinary prowess. Ingredients (Steeped Hojicha Icing) Icing sugar, 125g Milk, 40g teapasar Collection, Summer 2019 Harvest Organic Hojicha, 10g Ingredients (Petit Hojicha Bundt Cake) Baking powder, 1/2 tsp Baking soda, 1/2 tsp Plain flour, 450g Salt, 1 tsp Vegetable oil, 115g Butter, melted 100g Eggs, 2 Sugar, 245g Plain yogurt or buttermilk, 250g Vanilla extract, 2 tsp teapasar Collection, Summer 2019 Harvest Organic Hojicha, 15g Instructions (Steeped Hojicha Icing) In a