Ginger Mango Boba or Bubble Tea - and some vintage finds

Bubble tea or boba is such a fun drink. We bought some at a Vietnamese store next to my husband's shop, it was good but they made it with the powder flavors and it just tasted so artificial. So time to make it at home with fresh ...or frozen fruit.

 

I found some of the large tapioca pearls at the same Asian store, I have some black ones too. I couldn't find anything but the quick-ready in 5 minutes ones.

Cook them in boiling water and then pour honey or sprinkle with brown sugar, stir and let them cool. I cooked 1/2 cup in 2-3 cups water. Let the water boil first then add the tapioca pearls, cook according to the directions or for 15 minutes then turn off the heat and let set for 15 minutes, then drain, sprinkle and cool until ready to use.

• 1 cup water
• 1 cup crushed ice
•  1-2 tea bags (green or black tea)
• 3 pieces or peeled and cut ginger
• honey or sugar to taste
• 1 cup milk (coconut, almond, sweetened condensed, any milk you like) to taste
• 1/2 cup mango puree, or any fruit nectar that you like ( I should of used more)
• 2-3 tablespoons of cooked cooled tapioca pearls

In a sauce pan heat up the water and add the ginger and let it cook for about 10 minutes...add the tea bags and if using sugar add it now so it will dissolve...let steep until tea is nice and strong and sugar dissolved, if using honey add it after the tea is strong and turn off the heat so honey is not cooked just dissolved. If using sweetened condensed milk add it to the warm tea mix so it will melt a little. Remove the tea bags and ginger pieces and let cool some before combining.

Combine all the ingredients in a cocktail shaker (I added the pearls last) or just mix it all up really good add the pearls and serve with a fat milk shake straw so you can suck up all those yummy, soft, chewy tapioca pearls...and enjoy.

Make your own Ginger Liqueur

This is my new favorite drink!! I have always liked ginger, (how do you like the above photo in front of some of my ginger plants?) even as a child I loved ginger cookies, but I've never really liked ginger ale except for Vernor's...but it wasn't until I was in England in the lake district and tasted some of the best gingerbread that I've ever had. That is when I discovered I love crystallized ginger too. I was searching for a recipe that was like that wonderful gingerbread, and have not found one yet. I did come across a really good recipe for ginger shortbread cookies with crystallized ginger. I now make them every Christmas and then some.

When I asked my friend Biren of Roti n Rice if she ever made ginger ice cream and she came up with this great Ginger Tea Ice Cream
I have not tried to make this yet because I would be the only one eating it. That was before my daughter started drinking ginger tea...


...here is just one of the kind  that she enjoys...this is so good on toast too. Now I know she would eat the ginger ice cream along with me, she enjoys ginger as much as I do.  So that's on my summer "to make" list.

She isn't old enough for the ginger liqueur, but that's okay! Let's get started...

I've been experimenting with some infused vodka lately and I will post some of those later. I used organic vodka and organic ingredients...so that was fun. The ginger vodka will take a little longer, but using brandy in can be ready to drink in a few days. I used mostly all organic except I could find organic brandy.

Ingredients:

•  2 ounces or more of organic ginger root (I like the bite of strong ginger taste)
•  1 organic vanilla bean
• 1 cinnamon stick
• 1/3 cup brown sugar (scant, not packed unless you like it really sweet)
• 1/3 cup honey
• 1/3 cup sugar (scant)
•  1 1/2 cups water 
•  1 orange I used a few strips of peel only non of the white part
• 1 1/2 cups brandy
•  I added a tablespoon or so of the ginger tea too

 Peel the ginger and cut it into thin slices. Split the vanilla bean in half lengthwise. Bring the ginger, vanilla, brown sugar, sugar, cinnamon stick and water to a boil. Reduce heat to medium-low and simmer until ginger is soft—about 20 minutes. Turn off the heat and add the honey, let the mixture cool. Place the orange peel glass container along with the syrup and brandy. Seal and shake, then let this mixture steep for one day. After one day, remove the vanilla bean and let the mixture steep for an additional day. Strain mixture through a fine sieve and return it to the bottle or jar for storage. Let it sit for one more day before using to let flavors mellow.You can strain it though a coffee filter or a yogurt strainer to make it clear

I had to try it before it was all strained clear, and it was a delightful drink on the rocks...

..or as an after dinner drink...to sip on for dessert. I actually will enjoy this anytime...it is very good. I have to try it in a cocktail yet...maybe with some ginger ale.  I might add some more spices next time and make it like a chai spice liqueur. Add a little bit of cloves, maybe some cardamom. What do you think? How would you enjoy this ginger liqueur?

Agua de Tamarindo (Tamarind Water)

It is that time of year to make some more frescas...of course in Florida we do enjoy this year round.It is so easy around here to just pick up a bottle of tamarind fresca, or sometimes called tamarind nectar, and even tamarind pulp in the freezer section of the grocery store, but I like to try to make my own. Mostly because I can control the amount of sugar used and the type of sweetener used.

After we have discovered an authentic local Mexican Bakery and restaurant we have been frequent visitors. connected right next to it they have a Mexican grocery store where I found large bins of dried chili peppers, jamaica flowers, and tamarind...you should of seen the look smile on my face. I can actually buy it in bulk as little or as much as I want and for a very reasonable price!!

Tamarind is sweet-tart in flavor and is a good source of fiber, minerals, vitamin C and a powerful antioxidant. So it's good for you!

Agua de Tamarindo
ingredients:

• 14 tamarind pods (about 1 pound)
• 32 oz - water(1 quart)
• 3/4 cups sugar, or to taste I used piloncillo

Method: Peel the tamarind pods, removing as much of the strings that run along the sides as you can, but don't worry if you can't remove them all. You don't have to remove the seeds at this point. Bring half the water to a boil and add sugar and the peeled tamarind pods, stir as it boils for about a minute and the sugar is dissolved. Remove from heat and let it set for an hour or two.  Strain this mixture into a pitcher and add the remaining water. Mix well and chill before serving.
Be sure to check for the strength and sweetness, and adjust to your liking. 

The pods vary a little in size...

The outside skin is dry pretty brittle...you can see some of the strings in the skins here.

This one is all in tact...

Ha! look at this one...hmmm...what can I make with this! The inside is pretty tacky, sticky almost like a date. Tamarind is also called Indian date.

...looks good huh? It is so funny how soft it gets after soaking. Some will remove the seeds and put the pulp in a blender and use that for the Tamarind water. I just pushed as much as I could through the sieve with a rubber spatula.

It is almost like a concentrate at this point. You can add as much water as you like. I like the tart tang of tamarind, but then I like key limes too. If you want, before you add the extra water you can freeze it and use it when you want...in marinades, drinks, BBQ sauce, or sorbet...

I like it over ice...and maybe a little rum added to it :)
Although this was interesting to do and I like that I can make it less sweet...I might just stick to the store bought...but the agua de jamaica I like better homemade.

Cold Brewed Coffee and Okinawa Black Sugar

A while back I won some Rockin' Coffee on Gina's Blog Simply Life. Now I'm talking way back in November, and I am so bad I never mentioned it until now. I did send her a thank you email for it and told her I loved it. I was able to choose what coffee that I would like. I picked the Ethiopia, medium-dark roast. The coffee is organic and Artisan micro roasted in New England. This is a perfect gift for me because I love coffee so much and I really enjoy trying new kinds. I like to get whole bean so I can and grind it myself. I usually drink just one cup a day, (but it's a really large cup), if I have to warm it up too much I end up not finishing it. I make it it my espresso coffee maker so it forces it through the grounds. I sometimes use a French Press if I want to feel special. Another one we have tried is the Vietnamese coffee...which my daughter has started drinking, and Cuban coffee...which is what started me using cream in my coffee. But My husband doesn't like the same coffee as I do, he likes it weaker, or I should say a lighter roast. Coffee gives him heartburn...

So I make his coffee in the Tody cold brew coffee maker. It has a special filter, just add the grounds (a little coarse grind not too fine) add 8 cups cold water, we use our filtered water, and let it set for 12 hour before draining it into the caraft that comes with it. It is supposed to keep the acid in the beans, if you let it go much longer than 12 hours the acid will start to release into the coffee.

It will make this coffee concentrate that will last in the refrigerator for up to 3 weeks. It works for him, he doesn't get heartburn from it and because you add it to water then heat it up you can make it as strong as you like. It is a nice thing to have in the fridge too. If you want to make a frappuccino or an iced coffee drink, or a coffee dessert that calls for some espresso or brewed coffee. Just take it out and use it. I hear this is a popular way to make coffee in New Orleans. Sometimes they'll freeze it into cubes and then make it in a pan on the stove top, adding sugar and milk. Have you ever had coffee like this?

The next thing I have for you is some Okinawa Black Sugar. I picked some up yesterday so I haven't had a chance to use it yet. After some research I found out a little information. It is popular in Taiwan, Japan, and China and is used in ginger tea...that sound great to me I love ginger tea.

Here is what it said about it on Amazon: Product Description Made in Taiwan with sugar with Raw "black" sugar from Okinawa, which is famous for its raw pure sugar crane. Its high mineral content makes it so dark brown that it is known in Asia as Okinawan Black Sugar. Black sugar is non-centrifugal in that it is made by boiling all the elements of sugar cane. Black sugar has a strong sweetness and characteristic harshness. Many studies have been done on black sugar, it is believed that black sugar decreases the level of cholesterol and the neutral fat in blood and increases our resistance to stress. Most of all black sugar is very rich in potassium and works to lower blood pressure.
I didn't pay that much for mine, I just paid $3.00. I guess I like to try different sugars as well as coffees. I have tried the Mexican pure cane sugar, and palm sugar. Are any of you familiar with black sugar? How have you used it? Please feel free to share what types of sugar you used and what kinds do you like best!! Thanks, and now I am off to the beach!

Ginger Lemonade

Summertime just seems to make you think of fresh lemonade. I've seen around lately that the thing to do is add something else to it, like strawberries or raspberries. So many things go so well with lemon, it is sometimes hard to choose. Mint is something you might find you have a lot of this time of year. I have mine in a container, but it just doesn't seem to go wild like it does up north. It gives me just enough for my needs though.

I used up all my fresh lemons, this year I had a small crop but I did get to freeze the extra. You can use store bought ones :D I have been into ginger lately so that is what I have added this time, besides my daughter loves this and keeps asking for it. That's okay I love the ginger-lemon combo!
All the ingredients are adjustable per your taste. I like it a little tart...but I think you'll the idea...

Ingredients:

2 cups water
1/3-1/2 cup raw local honey or organic sugar (or any sweetener you choose)
3-4 slices of fresh ginger (peeled)

Heat in a sauce pan to make the simple syrup and the sugar/honey is dissolved have the ginger steep a little...let cool.

Add to 1/2 cup fresh squeezed lemon juice, and 1 1/2 cups of cold water...mix it all up!

I used a some crystallized ginger for a little garnish, you can use lemons or lime slices. Or if making mint ginger lemonade steep an handful of fresh chopped mint with the ginger...and a little mint for garnish of course!



Or you could add some tea to the mix and have ginger-tea-lemonade!





We went to the farmer's market over the weekend.... I have never seen hairy chayote squash before...

and isn't this the cutest bunch of apple bananas you've ever seen?

Have a happy Mellow Yellow Monday!

Vietnamese Coffee

When I was at the Vietnamese market picking up some Thai basil seeds for a friend I happened to remember wanting to try Vietnamese coffee. I had planned on ordering some online, but then I thought...hey I'll just ask them if they carry a Vietnamese style coffee filter (I didn't know it was called a phin filter). Oh yes they had one, then she was excited to show me what coffee to get too...

Cafe Du Monte - a French style coffee with chicory (I think it's popular in New Orleans) I have never had coffee with chicory before so I wasn't sure how it would taste. She said it is the kind that she drinks and her husband likes it. The other brand they had was Trung Nguyen, (now that one sounded Vietnamese) and was $3 more, so I thought I would try that one next time.

It is an individual filter that fits on your cup, it has a lid and inner screw on filter. I should of shown that. First you put some sweetened condensed milk in your cup, then the filter on top. I had two of these cups that came with the little pot to hold the hot water, so that worked well. I think I'll pick up anothe phin filter too since it was only $4 and that way a friend can make their they way they want it at the same time!

Just add the coffee to the filter...the lady who helped me said to add just a teaspoon full of coffee powder, but then her husband spoke up and said to fill it halfway...hehe I guess he likes it strong.

Then screw on the top filter...

...pour in the hot water...

... let it steep into the cup and I keep filling it until the cup was full...

mmm...a nice strong cup of coffee, I'm glad I started out with a smaller amount, but I used less for Maranda who also wanted to try it. Some like to leave the sweetened condensed milk and save it for the end, but I liked to mix mine and I added a little cream to it. You could use a French Press and some French roast coffee instead.

I drank it hot with my muah chee, but I do like it over ice too. Or for a whole new drink it would be good in a blender with ice...oh and some chai spice :P

When you come to visit I'll have the second one ready for you!

Nam Manglak with lychees - Thai Basil Seed Drink

Here is another discovery Thai Basil Seed Drink....a while back I was visiting My Kitchen Snippet where she had a wonderful dessert Grass Jelly, Mango, Lychee with Thai Basil Seeds that was perfect for this hot weather of summer. It made for a lovely photo as well. I had all the ingredients to try it except the basil seeds. I did find them at the Vietnamese market and the lady at the check out said "now these are not the kind of seeds to plant, it's to make a drink" she showed me the canned drink in the cooler that they sold as well. Good, that's what I wanted! Something new to try! The seeds swell up and a gelatinous shell forms around the seed.

She said they drink this to keep cool inside. I guess it is supposed to be very healthy and has many medicinal properties, but I just wanted to try it for fun. This 2 oz packet was only .99 cents, and one tablespoon made an awful lot...

Although Gert's dessert looked so good, and I had most the ingredients I wanted to do something different for the blog. I wasn't sure how I was going to like it because I don't care for tapioca (I have a small texture issue) :P hehe ...

...but I enjoyed it the seeds didn't have a strong flavor just a little crunch when you bit into one. My daughter wasn't so sure, I don't know if it was the frog eggs seeds floating around or the rose water.
You can flavor it any way you like of course, but this is what I did:

1 cup water
ice
3 lychees
1 tablespoon organic raw honey
1 teaspoon rose water
2 tablespoons hibiscus tea mostly for color, and I had some made up in the fridge.


You can add simple syrup if you like it sweeter, or grenadine... or sweet condensed milk...or pomegranate molasses...or anything your heart's desire! Have it your way, but try it it's fun!

Agua de Flor de Jamaica (Hibiscus Tea)

We are getting into some hot weather lately, so I thought I would bring to you a nice refreshing drink... agua de Jamaica. A refreshing beverage with it's deep ruby color makes for a stunning drink to look at. Popular in the Caribbean, Central America and Mexico, it's basically a tea made from hibiscus calyces. I picked some up when I found it in our Save-A-Lot store.

Which is also where I found some piloncillo a Mexican brown sugar that is made from pure, unrefined cane sugar that is pressed into a cone shape. The taste is very similar to brown sugar with a molasses flavor, but does not contain any molasses. You can use it in recipes like you would brown sugar. In Mexico they make it into a drink (agua de panela), like they do with tamarind, (agua de tamarind) and flor de jamaica. You could probably find both in a Mexican or Latin market. To use the piloncillo warm it in the microwave for 20-30 seconds first to soften it enough to cut, grate it if finner sugar is needed.

To make the TEA:

Ingredients:

1/2 cup Dried Flower of Jamaica

4 cups water

1/3 cup cane sugar "panela" (more or less to taste)

cinnamon stick, ginger, cloves, nutmeg (optional)

Jamaican rum (optional)

Lime & fresh Mint (garnish optional)

Method:

Soak the dried flowers in the water for about 2 hours, or in a sauce pan pour 2 cups of water boiling water over the dried flowers, you can add the sugar, ginger and cinnamon stick at this time. Steep the flowers in the water for about 20 minutes, then add the remaining 2 cups of water.

Strain out the flowers and chill & serve it over Ice. I strained it right into my glass filled with ice. I used the boil method so the sugar would dissolve nicely. I didn't use the cinnamon, spices or rum this time, because I wanted to taste the flavor of the hibiscus first.

It is very refreshing a little tangy which I liked, of course you can add sugar to your taste. Go ahead and add some rum...

...give it that Caribbean flair, and feel like you are in the islands mon!

Hibiscus tea has some health benefits too...it is high in vitamin C and studies have shown that by drinking it it can lower high blood pressure and reduce high cholesterol levels. So enjoy.

The latest update on my baby pineapple...I wanted to show you the purple flowers that pop out on it. They start to bloom at the bottom then work their way up. It was hard to get a good photo of them with this camera.