Herbal Tea Blending Masterclass Blog Posts

The easiest way to extract flavour from herbs and spices and to create a shelf-stable product, is to use alcohol.  Alcohol is both a very effective a solvent and preserving agent. 

To create an essence, choose your alcohol from vodka, being the most commonly used, or Bacardi, which has a slight vanilla flavour or another spirit, then select your herb and add it to the alcohol and allow it to steep for anywhere from a few days to weeks or months.

Making vanilla essence using Bacardi is quick and easy. Fill a small jar or bottle with Bacardi, e.g. an old maple syrup bottle is good.  For a bottle of that size you will need to add two vanilla pods that you have cut open and scrapped the seeds from.  Add the pods and the seeds to the bottle, shake and allow to steep in your pantry for a month or two before using.  Leave the pods in the bottle and as you near the bottom of the bottle, top it up again with Bacardi and add a new pod.  I usually have three or...

This is a homemade non-alcoholic version of blue curacao using the blue butterfly pea flowers to create the blue-purple colour.  It is lightly-spiced and delicious.  Use the syrup to create interesting alcoholic or non-alcoholic beverages. 

As the syrup is heavier than most other beverages, it will sink to the bottom of the glass when added to juice or soda.  It is best to add the syrup to the glass first, then add ice, and slowly add your other beverage on top to create a layered effect.

INGREDIENTS

• 1/4 teaspoon coriander seeds
• 1/4 teaspoon cinnamon pieces (finely cut)
• 4 whole cloves
• Dried zest of 4 small oranges
• 1 cup sugar
• 1 cup water
• 2 heaped tablespoons blue butterfly pea flowers

METHOD

1. Add all ingredients to a small saucepan and bring to a simmer.
2. Simmer for approximately 5-10 minutes (the longer it simmers, the thicker the syrup will become)
3. Remove from heat and allow to cool.
4. Strain and pour into a sterlised bottle.  Store in the refrigerator for...

This recipe is a delicious, quick and easy syrup that can be made into a non-alcoholic drink with the addition of soda water or created as an alcoholic beverage with the addition of both soda water and gin or vodka.

INGREDIENTS

• 175ml lemon juice (from approximately 2 large Meyer lemons)
• 1 heaped tablespoon of lemon verbena whole leaf tea
• 1 cup of sugar

METHOD

1. Add all ingredients to a small saucepan and bring to a simmer.
2. Simmer for 5-10 minutes.
3. Remove from heat and allow to cool.
4. Strain into a sterilised bottle and store in the refrigerator for up to one week.

If you live in New Zealand, visit our website: www.NewZealandHerbalBrew.co.nz to purchase certified organic herbal teas and see more herbal recipes: https://newzealandherbalbrew.co.nz/lemon-verbena-lemon-syrup/

To purchase lemon verbena tea: https://newzealandherbalbrew.co.nz/product/lemon-verbena-whole-leaf-tea/

Using spearmint tea, it is easy to create a delicious mojito-style of syrup that can be added to soda water to create a non-alcoholic beverage or made with the addition of white rum for a classic mojito.

INGREDIENTS

• 200ml lime juice
• 1 tablespoon spearmint tea
• 1 cup of sugar

METHOD

1. Place add ingredients into a small saucepan and bring to the boil. 
2. Simmer for approximately 5 minutes, then remove from heat and allow to cool.
3. Strain into a sterilised bottle and store in the refrigerator for up to one week.
4. To remove the fine particulate matter from the tea, strain through a cheese cloth or fine tea strainer.

If you live in New Zealand, visit our website: www.NewZealandHerbalBrew.co.nz to purchase certified organic herbal teas and see more herbal recipes: https://newzealandherbalbrew.co.nz/spearmint-lime-mojito-syrup/

To purchase Spearmint Tea: https://newzealandherbalbrew.co.nz/product/spearmint-tea/

Elderberry syrup is an ancient and traditional remedy, most commonly used to assist with coughs and colds. Elderberries are tiny, dark burgundy-coloured berries that are sour in taste and contain many nutrients, in particular, high levels of antioxidants.  Elder trees grow well in Auckland and can be propagated from cuttings.  The flowers are often used to make cordial or wine and are typically ready in early-mid summer, with the berries being ripe in mid-late summer.  Trees will often contain both flowers and berries at the same time.

 Elderberry syrup can be taken by the teaspoonful daily as a tonic or at the onset of a cough or cold several times a day, or mixed with chilled carbonated water to make a soda drink.

 INGREDIENTS:  

• ½ cup elderberries (dried)

• 2 cups water

• approximately 1 cup of honey

• ½ teaspoon cinnamon

• ½ teaspoon ginger

• 2 cloves

METHOD:...

After trialing several different infusions, this one was the winner by a mile by our gin enthusiast-relatives! 

Its the grapefruit that really gives it a lovely lift and vibrancy.

Create your own blend, use the recipe below or divide the litre of vodka into two or four and create a series of recipe variations using different citrus and varying ratios of herbs and spices.

 Ingredients

• 1 litre vodka
• 16g Juniper Berries
• 4g Angelica Root
• 4x Cardamom Pods
• 12g Coriander Seeds (crush lightly)
• 3.5g Liquorice Root
• 2g Cinnamon (cassia) – either pieces or quills (not powder)
• 1/6 teaspoon (yes, one sixth of a teaspoon or 1/2 gram) Orris Root Powder
• 4 teaspoons fresh grapefruit peel

Method

1. Decant the vodka into a large glass jar. 
2. Mix all botanicals in with the vodka, stirring well. 
3. Place the lid on allow to sit for 48 hours. 
4. You can either give the jar a shake (if the lid seals properly) or give it a stir a couple of times during the 48 hours. 
5. Strain...

After a few attempts at making tonic water at home, I like this version the best. 

It's not too sweet and uses fresh stevia leaves which could be changed out with stevia liquid or dried leaves, it has plenty of citrus flavour and enough cinchona fllavour (the plant responsible for that recognisable quinine taste).

You can easily swap around the herbs and spices for those that you prefer.

As this is a concentrated recipe, you can dilute it to your taste liking with sparkling water or still water if you prefer.

This recipe makes about 700 millilitres (a little over a pint) and will keep in the refrigerator for up to 5 days.

TONIC WATER RECIPE

Ingredients

• 4g cinchona bark
• 4g citric acid
• 4g lemon zest (approx. 1 medium lemon)
• 75ml lemon juice (I used a medium meyer lemon which are very juicy)
• 3g lime zest (approx. 1 medium lime)
• 30 ml lime juice (approx. 1 medium lime)
• 8g lemon grass, fresh and chopped roughly
• 1g fennel seeds
• 1g allspice berries
• 1 x clove
• 3g stevia...

Fresh herb teas like this one are a vibrant and refreshing way of enjoying herbal tea. This herbal tea boutique is made from fresh calendula, cornflower, pineapple sage, regular sage and tied together with lemon grass.

Visit our website to learn more about creating your own range of herbal teas by joining our Herbal Tea Blending Masterclass for Professionals: www.HerbalTeaBlending.com 
#herbalteablending #herbaltea #freshherbs #barsandrestaurants #innovativeideas #getcreative #vibranthealth #healthyeating #nutrition

Our online Herbal Tea Blending Masterclass has been formulated for food and beverage professionals and business owners to help them create new revenue streams and grow their restaurant or retail brand through herbal teas and other innovative beverages.

But that is just the beginning of the application of the skills learned in this program.

Visit our website to learn more: www.HerbalTeaBlending.com 
#foodandbeverage #herbalteablending #herbalteas

Create a range of healthy sodas using herbal teas. Delight your customers or friends with your innovative and delicious sodas.

Learn more about our online Herbal Tea Blending Masterclass by visiting our website: www.HerbalTeaBlending.com 
#herbalteablending #herbalteas #beverageformulation #innovativeideas #restaurants #mixology