Tea and Chocolate Event in NYC May 10th

Pairing in Your Pocket
A complimentary tea & chocolate tasting
with Vosges Haut-Chocolat & Sanctuary T

Tea and chocolate soothe and excite at the Vosges Chocolate Tasting hosted by Sanctuary T.  Join us as we lead you through ten different tea and chocolate pairings. Sanctuary T’s new line of easy-to-carry pouched teas, BYOT, encourage you to catch a moment of tranquility wherever you may find yourself.

When paired with a Vosges Haut-Chocolat candy bar, the experience is elevated to one of decadent equilibrium. Each guest will enjoy 10 tea and chocolate samplings as well as tasting notes and be lead in a sensory tasting experience.

This is a FREE event. Space is limited so an RSVP is required. 
Please RSVP to: RSVP@sanctuaryt.com

Tuesday, May 10, 6:00pm-7:00pm

Sanctuary T
337B West Broadway
New York, NY 10013
www.shopsanctuaryt.com
www.sanctuaryt.com

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Note from Madam Potts
This event is NOT to be missed.  My favorite NYC tea place, Sanctuary T is pairing up with the  hottest, trendiest and tastiest artisnal chocolate place, Vosges -- it is a match made in heaven.
That being said, as I will be on a plane to Florida I will be missing it...but really....I recommend this event highly!!!!

Madam Pott's Peach Tea Cooler

The tea used in this recipe is
LeafSpa's Organic Peach White Tea

Prep Time:  6 minutes
Difficulty:    Easy

Madam Pott's Summertime Peach Tea Cooler
Ingredients
2 parts Peach White Tea
2 parts Peach Schnapps
Splash of Club soda or Seltzer
Ice

Directions
Brew Peach White Tea approximately 5 minutes.
(tip: for iced teas, always brew extra strong)
While steeping, fill cocktail shaker and glass with ice.
Fill cocktail shaker with the brewed hot tea and shake until all the ice is melted.
Pour the (now) iced tea over the ice in the glass, add Schnapps and a splash of soda.

Enjoy!

This was reprinted from the Monmouth County Tea Examiner site with full permission.

Iced Delight: Strawberry Kiwi

FINALLY! Spring - warmer weather and tank tops...and ICED TEA!

Besides the myriad of crazy fun concoctions I make on my own, I stumbled across a tea that makes a fantastic iced treat - Essencha's Strawberry Kiwi.

So pack that in your to-go bottle and go hit the park and enjoy the sunshine!

At least that's what I'll be doing!

In the Tropics

Maybe it's the mountains of snow outside my window...or just time for another vacation. My mind has been in the tropics since February began. So, naturally I turned that longing into a source of inspiration. Surely a "tropical" blend is nothing new and many companies have designed much the same (who doesn't want to think about palm trees, right!?)

So I found not one, but TWO tropical blends. The first one has more pieces of fruit (coconut, papya, pineapple). The other is a spicier ginger-infused blend that reminds me of a specific blended drink I had in Hawaii...AloooooooooooooHaaaa!

I have yet to figure out how to add a rum flavoring to these blends. Any moisture in the blend causes the leaves to open up. I'm not sure if that attracts any bacteria or anything, but a less then dry blend sitting in a canister does not appeal to me. I'm not sure if anyone has encountered this problem or can offer any advise as to how to properly use juices and extracts for flavoring, but any guidance in this area would be greatly appreciated.

Tea & Chocolate!

Woo hoo! Finally the winter feels like winter. 1-2 feet of snow predicted for the weekend!

Last winter I took a pause from the tea-isms and posted a recipe for hot chocolate. And while I still stand by the recipe as being a good one, this year adding chocolate to your tea seems to be the big thing. As evidenced here, here, here, and so on....

So I will be busy experimenting for myself. I'm sure at this point it will be impossible to do something that hasn't already been done. in the less than sacred realm of tea drinkers, anything goes...or as I have always said, "If you can put it in water, it just might make tea!" ;)

Winter's Delight Cocoa

It's snowed twice already this Winter. I'm not a big fan of Winter, but there are times that I don't mind the cold: Big comfy sweaters, frolicking in the untouched show, and most of all, hot cocoa!

This plenty sinful recipe with a tropical island touch will have you praying for snow!

Hot Coconut Chocolate
1 can of coconut milk
2 tbls of Hershey's Baking Cocoa Powder
simmer slowly and evenly until hot. Do not boil.
IN YOUR MUG COMBINE:
2 tsp of coffee ice cream
a splash of Kaluha
add the hot cocoa/milk
melt one square of your fav chocolate/truffle
*I used a square of a butterscotch filled gourmet choc bar