Matcha Elixir with Ginger, Citrus, and (optional) Bourbon

spikedmatcha
Hope you are having a lovely week! This week seems to be dragging for some reason. Maybe it’s anticipation of the weekend ahead? Perhaps it’s the change in weather? On the other hand, we’ve been super relaxed this week. Getting into bed early; not cooking two hour dinners; coming home from work and changing into comfy clothes at a record breaking pace…it’s been nice. Podcasts have been our jam this week, true crime mostly. Hey, it IS almost Halloween, ya know? If you like that kind of thing check out Generation Why. They have a ton of interesting episodes! A few stories will probably be familiar to you, a couple will be very familiar, but most will likely be new to your ears.

Do you have your Halloween decorations up by now?? We do, but we still have 2 pumpkins to carve. We really just want to get to the seeds. We love roasting them every year in the fall, and it couldn’t be easier.

Steps:
1.)Scoop out seeds.
2.)In a strainer, completely wash off all the “goop”. Seriously.
3.)Spread out in an even layer on paper towels (or a clean dish towel), and let dry completely.
4.)Preheat oven to 350°.
5.)Toss seeds with approximately 1 1/2 tbs olive oil, and spices of your choice (our go to mix is cumin, paprika, cinnamon, and ancho chili powder).
6.)Prepare baking sheet with oil or parchment paper. Stirring occasionally, bake in a single layer for 30 minutes or until golden brown and crisp.
7.)Try not to eat them all within 5 minutes. The struggle is real.

Okay, we promised more pics from WV. I know we said this would be the last set of pics, but we still have a few more left we want to share with you next week.

Annual pumpkin carving extravaganza!
Annual pumpkin carving extravaganza!

Clean out the fridge before we leave! Leftover smoked cheese grits (rolled in parchment refrigerated to set, sliced, and baked), sautéed spinach & cherry tomatoes, poached egg.
Clean out the fridge before we leave! Leftover smoked cheese grits (rolled in parchment refrigerated to set, sliced, and baked), sautéed spinach & cherry tomatoes, poached egg.

Mom & Dad Rhodes at Dolly Sods.
Mom & Dad Rhodes at Dolly Sods.

Canaan Loop to Table Rock.
Canaan Loop to Table Rock.

Fall weather has finally arrived here in the Smoky Mountains, for the most part anyway. The season of wearing sweaters on the front porch without sweating, starting a fire in the fire pit without sweating, getting all cozy under a blanket on the sofa, and sipping on warm drinks is here! And we love it. It’s our beloved season to hike, camp, and partake in all other outdoorsy type activities.
Fall also means gatherings, parties, and get togethers. In the past, we relied heavily upon serving warm cider (spiked or not) at our festivities. This year, cider will be sharing the spotlight with Spiked Matcha Tea.

If you haven’t tried Matcha , do yourself a favor and pour up a cup of the green elixir. Matcha, a calming green tea powder dissolved in water or milk, is packed with antioxidants, fiber, and other important vitamins. And, it’s a natural way to detox, relax the mind, boost metabolism (and burn calories). I’m sure you could benefit from all that, right? We could, and we do; we take full advantage of all the benefits. While it’s a couple dollars more than you may normally pay for tea, the health benefits are abundant, and a little powder goes a long way. Matcha longer than you would expect (sorry, not sorry).

This recipe is super easy! Tea, orange slices, ginger, sugar, and water. Add Bourbon, or not. It’s up to you. Either way, you get a dose of immune boosting benefits from the tea and ginger. While we love it warm, it’s also great over ice. We also imagine this would be perfect with lemon slices as well.

We will be staying in for Halloween this year, as we usually do. Halloween is on a Monday. Even the stove is lucky to get any action on a Monday. Staying in isn’t where festivity goes to die. Along with scary movies, we decided to sip on this creepy colored cocktail in beakers similar to these .

Print Recipe
Matcha Elixir with Ginger, Citrus, and (optional) Bourbon
Served warm or over ice, with or without Bourbon, our Matcha Elixir is a crowd pleaser.
Prep Time 3 Minutes
Cook Time 2 Minutes
Passive Time 1 Hour
Servings
People
Ingredients
The Cocktail
Matcha Elixir
Prep Time 3 Minutes
Cook Time 2 Minutes
Passive Time 1 Hour
Servings
People
Ingredients
The Cocktail
Matcha Elixir
Instructions
Matcha Elixir
  1. 1.) To a small saucepan, add sugar, 4 ounces water, orange slices, and ginger. Bring to a boil. Remove from heat, and allow to infuse for 1 hour.
  2. 2.) In the meantime, make the tea. To a 32 ounce jar, add matcha powder.
  3. 3.) To a medium saucepan, add 24 ounces water, and bring to a light simmer (approximately 180°). Remove from heat. While whisking vigorously, pour hot water over matcha.
  4. 4.) Using a strainer, discard ginger and orange slices, and add syrup to tea. Stir or whisk well to combine to combine.
  5. 5.) Serve warm or over ice.
The Cocktail
  1. To serve warm: In a small saucepan, heat Matcha Elixir until warm. Distribute evenly into desired amount of mugs. Top each mug with 2 ounces bourbon. Stir to combine.
  2. To serve chilled: Fill a cocktail shaker halfway with ice. Add 2 ounces bourbon, 4 ounces of tea, and shake well to chill. Strain into glassware of choice.
Recipe Notes

**If needed, secondary straining of elixir may be used to eliminate any tiny clumps after whisking.

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