with Margot Baloro and Rebecca Coleman
and recipe and blog
http://cookingbylaptop.com/making-tea-cocktails-at-forage//
Food Network:
Blueberry, Sumac & Juniper Preserve by Chef Jonathan Chovancek
3 cups British Columbia blueberries
3 ¼ cups sugar
1 cup water
2 Tbsp juniper berries
½ tsp sumac
2 Tbsp Namasthé Hibiscus Love Tea
pinch citric acid (lemon juice)
1. Crush the juniper berries and combine with the sumac and tea.
2. Let steep 40 minutes and strain.
3. Return to simmer and pour over top blueberries.
4. Allow to cool and refrigerate. You can serve this warm.
http://www.foodnetwork.ca/recipe/blueberry-sumac-and-juniper-preserve/14941/
Delicious Chaga Chai Jam and Douglas Fir Blueberry from Le Meadows Pantry
Matcha Donut by Bronuts Winnipeg with Namasthé Organic Matcha
Earl Grey Chiffon Cake by Darcy's Café in West Point Grey
Mint Julep by Saltspring Coffee with Mountain Mint Tea
Turmeric Ginger Tonic real iced tea infused then chilled at Heirloom Vegetarian
Quince & Pear Seasonal fruit Kombuchas brewed with Namasthé black tea at Harvest Union in Chinatown
Earl Grey Donut by Bronuts in Winnipeg
Earl Grey infused ganache Chocolates with Baileys at Blackbird Bakery in Pemberton
Lone Goat Soap Refreshmint Bar with Mountain Mint Tea
Tea fermented into Kombucha by Spark crafted with Namasthé Teas
Cola Cream Puff made by Beta 5 from our Pemberton Cola Tea
Coming soon with guest posts by Chefs, Pastry Chefs, Bartenders and our Tea Crafter recipes to inspire fune and creative infusions.
