Green Tea Rocket Recipes

10 BEST WAYS TO COOK WITH GREEN TEA

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a green tea recipe in 30 minutes or less!

WHISKEY AND JASMINE GREEN TEA CHILLERS

Steps:

• Bring 4 cups water to a boil in a medium saucepan. Add the sugar, and stir until it has dissolved. Let cool for 2 minutes. Add the tea bags, stir and let steep for 3 minutes. Remove the tea bags, and squeeze the liquid back into the pot. Transfer the tea to a container, and refrigerate until cool, about 10 minutes.
• Fill 4 highball glasses, Collins glasses or 12-ounce mason jars with ice. Add 2 to 3 ounces of the whiskey and 8 ounces of the tea to each. Garnish with lemon slices and dried jasmine flowers if using.

CHERRY GREEN TEA COCKTAIL

Steps:

• Bring 3 cups water to a boil in a medium pot. Add the tea bags, take the pot off the heat, and steep for 4 minutes. Remove the tea bags and stir in the sugar until dissolved. Cool.
• In a pitcher, muddle together the cherries, maraschino cherries and vodka. Add the tea and stir to combine. Serve over ice in glasses or teacups. Garnish with more maraschino cherries.

GREEN-TEA TRUFFLES

Steps:

• 1 In a double boiler, partially melt the white chocolate over simmering water until it's semiliquid but still lumpy. Place the cream, tea bags, and salt in a heat-proof measuring cup and microwave for 1 minute. (Alternatively, heat these ingredients in a small saucepan just until they simmer, then cool for 1 minute.) Remove the tea bags. In a medium bowl, stir together the cream mixture and the melted chocolate. Add the vanilla. Keep stirring until the mixture smooths into a well-blended ganache.
• 2 Cool the ganache in the refrigerator for at least 30 minutes.
• 3 With two spoons, scoop 1-in/2.5-cm balls of the ganache onto a baking sheet. Roll the balls with your hands into smooth, uniform shapes. Chill if necessary.
• 4 Sift the matcha and powdered sugar together in a small bowl. Mix in the cereal. Dip each ganache ball into the matcha mixture and shake off the excess. Serve at room temperature.