Hibiscus Tea: the Perfect Summertime Drink

Posted on July 30, 2022 by Rosanna

Hibiscus tea is the perfect beverage for a hot summer day. The bold burgundy hue gives it a festive air sure to brighten any party or pool deck. It’s non-caffeinated, allowing you to relax and unwind without becoming restless or, more importantly, it’s something kids can drink without an extra jolt of energy. When served chilled, it tastes refreshingly sweet with floral notes and a hint of tartness. The smell is intoxicating, inviting you to take a sip.

How to Make Hibiscus Tea

To make hibiscus tea, first steep dried hibiscus flowers, also known as flor de jamaica,with water overnight. Then strain the flowers out, pressing on them to release all their precious liquid; next add additional water and sugar to sweeten it. I like to make it in a big batch so I can sip it over the course of several days. It’s also great for parties and you can always add a shot of rum to your tea, if you want to make it into an adult beverage. read more

Korean Roasted Barley Tea

Posted on March 8, 2015 by Rosanna

Korean Roasted Barley Tea and Buddha Board

I love drinking tea, especially during the long winter months. There’s something comforting about sipping hot tea on a cold day–it has a calming effect that forces me to slow down and appreciate life. I usually drink black tea in the morning to energize me for the day ahead, but when I have a bit more time, I like to sit down with my Buddha Board–a painting surface upon which you can paint temporarily with water–and a cup of roasted barley tea.

Roasted Barley Tea and Barley Tea Painting

Paintings on Buddha Boards aren’t meant for permanence (they fade as the water dries), which makes photographing the image tricky. As you can see, parts of the painting are already starting to fade mere seconds after its completion.

So what is roasted barley tea? It’s a drink made by boiling and steeping roasted barley. It’s not a “tea” in the technical sense (i.e., it’s not made from actual tea leaves), but it stands in as a non-caffeinated alternative to traditional teas. It can be served hot, at room temperature, or chilled, and it’s very popular in Korea and Japan. In Korea it goes by the name boricha, and the Japanese call it mugicha. read more

Brandy Snaps with Cream

Posted on February 12, 2014 by Rosanna

Brandy Snaps with Cream

Corey and I recently had afternoon tea with our neighbors, and these brandy snaps with cream were a big hit. Their shells reminded us of the crispy layer of crème brûlée. In fact, I’m playing with the idea of creating these again and using a crème brûlée filling.

A Cannoli Meets Crème Brûlée

These brandy snaps are rich, creamy, sweet, and crispy . . . what more could you want in a dessert? Consider whipping them up for Valentine’s day, afternoon tea, or any festive occasion. Their appearance is also striking and elegant.

A Step-by-Step Guide to Making Brandy Snaps with Cream

Brandy Snap Mixture

Put 1/4 cup butter, 1/4 cup superfine (caster) sugar, and 2 tablespoons light corn (golden) syrup in a saucepan set over low heat. Stir until the butter melts and the sugar dissolves. Remove the pan from heat. Sift in 1/2 cup all-purpose (plain) flour and 1/2 teaspoon ground ginger and stir into the mixture. Add 1 teaspoon brandy. read more

Afternoon Tea

Posted on April 15, 2013 by Rosanna

Afternoon tea, teapot, embroidered napkin

I had my first afternoon tea a few months ago at The Drake Hotel in Chicago, and words don’t do it justice–it truly is an event that needs to be experienced. A live harpist performs while you’re served traditional English tea fare, presented on gorgeous china and silver. Ever since going there, I’ve wanted to hold my own afternoon tea party.

Last week, I finally got to host an English afternoon tea. It was a wonderful day. Three generations—my sister and I, my mother, and my grandmother—worked together: my grandmother, the decorator of the family, set the table with china, hand-embroidered napkins, and Easter accoutrements, while the rest of us cooked.