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  • Recipe Redux: Chocolate Earl Grey Tea Freeze

    Wednesday, May 21, 2014

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    OK, so how excited was this girl when the Recipe Redux announced that this month’s challenge would involve tea?!

    So. Excited.

    Have you heard? Tea is one of the most healthy things you can put in your body and it’s the second-most consumed beverage in the world behind water. Surprised? Maybe you should be drinking more tea.

    With warmer weather (finally) on its way, those calorie disasters that are so tempting at every coffee shop on every corner beckon. No matter how much you try to avert your eyes from those tall, beautiful, refreshing, tempting and otherwise innocent-looking frozen treats sometimes you just can’t help but give in (not that this is a bad think…I mean, come on, a girl can’t live on kale and quinoa alone). But let’s stop and think for a moment. What if there was a way to make something at home that was actually better for you and, oh I don’t know, is also WAY more delicious?

    What if….

    Well hello Chocolate Earl Grey Freeze…you tempting vixen…

    Chocolate Earl Grey Freeze_Kindred-Kitchen_5_editedI know, right?!

    Ok, first, if you have never had earl grey and chocolate together, you’re welcome. Bergamot, an essential oil that is derived from the bergamot orange, is the secret ingredient that gives otherwise simple black tea it’s special exotic notes that make it distinctly earl grey. And it’s just the perfect partner to chocolate. I once served this treat to a friend who proclaimed that she wasn’t a fan of chocolate. (seriously, not a fan…of chocloate?! Umm…and we’re friends? I mean, can someone who doesn’t like chocolate be trusted?). Because she was feeling a little daring on the day I dreamed this up, she gave it a try. And loved it. I mean…she…loved…it. She was stunned (while I secretly patted myself on the back for masterminding the conversion of an avowed chocolate hater).

    I added a little orange blossom water to this version because, well, who doesn’t have it hanging out in their pantry? Ok, the only reason I had it on hand was from a recent homemade grenadine adventure and I figured it would work well here to boost the citrus notes. It works beautifully (not to worry if you don’t have it on hand–this is totally yummy without it). For you frozen coffee drink connoisseurs, you’ll notice that I made this one dairy free (with the exception of a little whipped cream, which is totally optional). This helps cut the calories and fat…I promise you won’t miss it. I also used agave in place of refined sugar (I know there’s some debate about whether agave is any better than sugar from a nutritional standpoint. I prefer the subtle notes it adds to the overall flavor).

    You could use the same method to make a chai or even a green tea version of this, though I think you’ll be so hooked on the earl grey that you’ll happily whip this up all summer long.

    Chocolate Earl Grey Freeze_Kindred-Kitchen_3_edited_caption

    Recipe Redux: Chocolate Earl Grey Tea Freeze

    servings: 4 6-ounce servings | time: about 3 hours (including time to chill the tea base mix)

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    ingredients:

    2 cups water

    1/2 cup good quality cocoa powder (not Dutch processed)

    1/3 to 1/2 cup agave syrup (depending on desired sweetness)

    pinch sea salt

    3 earl grey teabags

    1 tsp. pure vanilla extract

    1/2 tsp orange blossom water (optional)

    up to 3 cups ice cubes

    whipped cream (optional)

     

    directions:

    1. Add the water, cocoa powder, agave syrup and sea salt in a large saucepan

    2. Heat the mixture over medium high heat. Once it comes to a simmer, allow to cook for 2 minutes, whisking frequently until the cocoa is dissolved

    3. Remove from heat and add the teabags, vanilla, orange blossom water (if using) and set a timer to 10 minutes

    4. Once the 10 minutes has passed, remove the teabags (be sure to squeeze all of the liquid from them), whisk and place in a covered shallow bowl. Refrigerate for at least 2 hours or overnight

    5. Pour the tea mixture into the pitcher of a blender. Add 1 cup of ice and blend on high until all ice is incorporated. Add the second cup of ice and repeat. Check the consistency and add up to one more cup of ice until the mixture is thick but still drinkable with a straw. Carefully pour into 4 6-to-8 ounce glasses and top with a small dollop of whipped cream, if using

     

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    comments:

    18 responses to “Recipe Redux: Chocolate Earl Grey Tea Freeze”

    1. Sounds like a refreshing treat! Love the flavor combination!

    2. Yum! This sounds so refreshing for summer 🙂 Great recipe!

    3. Raquel says:

      It really looks refreshing! I didn’t know it was the second-most consumed beverage in the world after water. It’s good to know! 🙂

    4. jill conyers says:

      I love earl gray. What a treat this will be during the summer!

    5. Sarah Grace says:

      haha I wish I loved tea as much as you instead of coffee and hot chocolate 🙂 But since this involves a lot of delicious honey and chocolate..I can’t say this doesn’t look delicious! Great use of tea for the theme 🙂

      xoxo Sarah Grace, Fresh Fit N Healthy.

    6. Alexa says:

      Hi I am an intern with Meal Makeover Moms! I love chocolate and I am gluten free so I think this would be something I would really enjoy!

    7. I make a mocha banana frappe almost every morning and cannot wait to try this out as soon as I get home next week (I’d make it right now but I’m at the airport 🙂

    8. I agree, I love earl grey and I love that you made a cool cafe type drink (I haven’t tried chocolate and earl grey yet….)

    9. Rachel Fogle says:

      YUM! This is so good – the chocolate and earl grey are definitely amazing together! I didn’t have any whipped cream, so I added a dash of fat free half and half when blending just for a little creaminess. This is a definite keeper!!!!!

    10. Sarah Jeror says:

      This. Is. So. Yummy! I made mine with orange blossom honey instead of agave. It’s really a good thing I only mixed half my chilled tea/cocoa mix because I would have eaten/drank all of it myself.the flavors are so bold and different. As you said, it’s coffee shop quality. Better even because it’s real ingredients and no off flavor from some syrup of questionable origin. 🙂

    11. Sarah! I can always count on you to dive right in! Thanks for the feedback (and for sharing the recipe with friends :))

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