Tea Infused Rub

It’s been a month since I came to the keyboard to share tea-inspired musings. I’ve been to Ohio, The Netherlands, and France in the meantime. While in The Netherlands, I was introduced to a delightful new “tea” — mint-infused tea. The Dutch take boiling water and drop several sprigs of mint inside. Viola! They may add a bit of honey or sugar, but to my taste, the mint was sweet enough on its own. Served with a stroopwafel (a caramel filled cookie) or the treat of the season, peppernoten, it is a fabulous mid-morning perk.

All that peppernoten has me feeling spicy! So, today, with Christmas music playing in the background, I come before you with a great recipe from Tea Magazine for a meat rub that uses tea to add depth and dark flavors to its otherwise peppery sweetness. Use it on your chicken, pork loin, shrimp (lightly) for a quick meal or throw some in a soup or chutney (I think apricot would be delicious!). Or why not roll a log of goat cheese in the rub and serve it with dried fruit? Your Christmas festivities never tasted so good! Or, for a delightful gift for a special friend, mix up some of this goodness, find a cute container, and present. Christmas hero!

What you need:

12 tbsp finely ground full-bodied black tea leaves (I used our Ajiri Kenyan black which is already nicely ground and quite full-bodied!)

1/2 cup light brown sugar

1tbsp ground cinnamon

2 tsp curry powder

1 tsp cumin powder

2 tsp coriander seed

1 tsp red pepper flakes

1 tsp cayenne

1 tsp ground cloves

1 tsp ground ginger

1 tsp ground mace

Mix all the ingredients in a bowl until combined. Easy peasy! The rub will last for up to 3 months when stored at room temperature in a tightly sealed container. Enjoy!ImageImageImageImageImageImage