Magic Box @ The Reef

3 Unique Tea-Infused Recipes Using Chado Tea

31 October 2019

Spice up your Panna Cotta, gnochhi and Old Fashion by infusing the ingredients with tea.

Jasmine Silver Needle Panna Cotta

Serves 4

3/4 + 1/4 cup milk
1 packet unflavored gelatin powder
2 cups heavy cream
1/3 cup white granulated sugar
1 tsp vanilla extract
10g Jasmin Yin-Zhen
Dissolve gelatin in 1/4 cup of milk, stir occasionally. In a pot over medium-high heat, combine cream, remaining milk, sugar, and vanilla extract. Mix to dissolve sugar and heat until the cream is just about to boil. Remove from heat. Add milk and gelatin mixture, mix to dissolve gelatin. Add Silver Needle Jasmine Tea and let steep in cream mixture for 10 minutes. Strain tea leaves out of the mixture. Separate equally into 4 bowls or ramekins. Chill in the refrigerator for 4 hours before serving.

Matcha Gnocchi

Serves 4

1 pound potatoes
1 beaten egg
3/4 cup all-purpose flour
10g Matcha
Boil or steam potatoes until they are falling apart, about 15-20 minutes. Mash potatoes finely, or pass through a potato ricer. On a large work surface, form a pile of the mashed potatoes, and create a well in the middle of the potatoes. Add beaten egg to well, and slowly incorporate potatoes with the egg. Once combined, sift over flour and matcha and carefully work together. The final dough should be tacky, but not wet. Split the dough into 4 equal parts. Take one part and roll into a log, about 1 inch thick. Cut the log into 1-inch pieces. If you don’t intend to eat the gnocchi immediately, you can flour the uncooked gnocchi and freeze.
To cook, add gnocchi to generously salted water. Gnocchi is cooked when it starts to float. Remove from water and lightly fry in olive oil or butter. Mix gnocchi with your choice of sauce (simple crushed tomato sauce pictured) 


Cacao Old Fashioned

1 tsp sugar
2 oz Bourbon Infusion*
2 dashes of Angostura bitters (alternatively chocolate bitters)
1 Large Ice Cube
1 Orange Peel
In a rocks glass, saturate the sugar with bitters, either by muddling or stirring. Add the large ice cube. Pour Bourbon over the ice cube. Stir well to dissolve sugar. Express oils from orange peel over the rim of the glass. Drop the orange peel into the glass and serve.

*To make the Bourbon Infusion, steep 8g of Colombian Cacao Kisses in 4 fl oz of your choice of Bourbon for 10 minutes. Strain.

Be sure to visit Chado Tea's booth at The Los Angeles Coffee Festival to try their delicious blends and learn more!

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