We’re leaving to go out of town in a few minutes and won’t be back ’til Monday, so I’m typing this on the run! Sorry, no pics either — I’m using my SLR as I left my digital camera at my brother’s — and I still have to get the film developed. So for now I’ll leave you with the recipes and post the pics when I get back! Thanks to Clement of A La Cuisine for hosting!

Iced Tea Filipino-Style

Brew your favorite tea. Add honey and calamondin/kalamansi juice to taste (I had to use frozen concentrate as I don’t have an Asian store nearby). Stir well to blend and serve over ice!

Spiced Tea (Chai)

This always reminds me of spiced/mulled cider which we make in the fall — the spices are very similar except that the base is tea instead of apple cider.

For about 4 cups tea

3 teaspoons black tea or 3 bags black tea
3 cups water
1/2 teaspoon cinnamon
3 tablespoons sugar
2 1/4-inch thick ginger coins
1/4 teaspoon grated nutmeg
several grinds freshly ground black pepper
1 teaspoon whole allspice
1 teaspoon whole cloves
1 tablespoon cardamom, pressed lightly on a cutting board with the side of a knife

3/4 cup milk or to taste

Bring water to a boil with tea and spices. When boiling, lower heat to a simmer. Simmer for 10 minutes. Add milk and simmer 5 minutes more. Strain through a fine sieve or do it my way and strain through a coffee filter. Serve hot or chilled over ice.

Avocado Bubble Tea

For 2

Make some simple syrup with equal parts brown sugar or muscovado and water — brought to a boil then cooled and chilled. Cook some 5-minute tapioca balls for bubble tea (available at Asian stores, I got mine in New Jersey). Drain tapioca balls and mix with syrup in a large bowl. Leave in fridge until needed.
Brew 2 cups green tea. Chill in the fridge several hours. Blend with 1 cup whole milk (or use rice milk/soy milk if you have allergies) and 1 whole ripe avocado (peeled and pitted of course), the simple syrup (minus the balls) and additional sugar to taste if needed. Put a few tablespoons tapioca balls in the bottom of a glass (or for authenticity, a plastic cup:D). Pour avocado tea shake into the glass/cup and don’t forget your bubble-tea straw (also available at Asian stores). I love making bubble tea at home because you can make it with all-natural ingredients!

I also made Tea Eggs from Irene Kuo’s cookbook to take with us on our trip, and tea-smoked chicken breast that went into sandwiches – yum!! Recipes and pics coming next week!