Tag Archives: Ginger

What’s in My Cup? Ginger

Here at the Brew Lab, we consider ginger a superstar ingredient.

While the knobby root may not be the most aesthetically appealing herb, the flavor and health benefits more than make up for its looks. This spice also happens to be in good company with plant relatives like tumeric, cardamom and galangal.

Ginger is native to the warm regions in South Asia and today is cultivated and used pickled, dried, ground into powder, candied, and fresh. Depending on its preparation, its flavor can be quite spicy, sweet or mild. Because of this range, you’ll find this multipurpose ingredient in savory dinner dishes, sweet desserts, and beverages—our favorite being ginger tisane, of course.

Famed for its natural medicinal properties, ginger may be most well known for its use to ease nausea. There’s a reason you’re offered ginger ale when you have a stomachache (just make sure it has real ginger, and not ginger flavoring!). It is also attributed with immune-boosting properties and aides with general digestion.

Below are a couple of our favorite ginger blends, but be sure to check out our full collection here.

Black & Ginger:

A pure ginger tisane—because ginger doesn’t need additional ingredients to make it great. This tisane is delicious on its own or mixed in tea cocktail form, as designed by Owl’s Brew here.

Black and Ginger

The Siberian (Vanilla Houjicha Ginger):

This blend is considered a coffee lover’s blend because of the rich flavor combination of roasted green tea, vanilla and ginger.

vanilla houjicha ginger

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SEEN & HOOTED: SUNDANCE FILM FESTIVAL

HOOT HOOT!

The Sundance Owl landed in Park City this past weekend in Park City, and built a “TEA House”  in the Talent Resources Suites.

Sundance is one of the OWL’s favorite times of year – the snowy town of Park City is turned into a Hollywood-meets-NYC mecca, where industry insiders, celebrities, editors, and moviegoers flock into town in order to watch Sundance Film selections and eat, drink, and be merry!  A movie watching schedule is punctuated by ski and snowboarding trips to Deer Valley and Park City Mountain Resort, visits to daytime gifting suites, dinners in honors of films, premiere parties, and late-nights at hotspot “pop-ups” like Goodnight Gansevoort, TAO, Hyde, and Simplenight.

DJ's Mick Boogie & Silver Medallion

The Talent Resources Suites( TR Suites) was the hottest daytime event in town– located in The Gateway Center The TR Suites were impossible to miss as celebrities, tastemakers, and film fanatics alike strolled down Main Street in Park City.  The Teaologist was in excellent company with other brands participating in the gifting suite including: Rachel Roy Jewelry, DL 1961 Premium Denim, Staree by IZEA, Cream of Wheat, and — our personal  favorite — Voli Vodka, the Owl’s weekend “partner in crime”!

The Teaologist showcased three teas and tea cocktails that were named in honor of the Sundance Film Festival, either served hot or spiked with Voli Vodka:   “The Green Light” (green tea, yerba mate, ginger, peach), “The Coco Premiere” (Coconut Chai), and “The Snow Berry” (berry rooibos).  The blends all had energizing and hydrating properties and were chock-full of antioxidants – perfect for combating Sundance fatigue, and bone-chilling temperatures!

 

 

 

 

 

 

 

 

 

Celebrity sippers who took time out of their day to visit the OWL and pick up a custom Vanilla Houjicha Ginger blend included Laura Prepon, who told us “I love tea!”; magician David Blaine whose favorite tea was the Coconut Chai; Extra and NBC star Maria Menounos, who mentioned that one of her goals for the New Year was having more dinners and parties at her house, and would love to add a tea party to her schedule; Boardwalk Empire’s Michael Kenneth Williams, who sipped on a non-alcoholic “The Green Light”; Wilmer Valderrama, who let the OWL know that he is currently working on a few musical projects, and would really love a throat-soothing blend; and Mary J. Blige, who picked up a custom tea gift set.

The night OWL also witnessed a few juicier “happenings” at night…but we don’t hoot & tell!!

Until we sip again….

XOXO

A VERY tired OWL

Mario Lopez

Maria Menounos

Scott Wolf

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Mulling Spices – Tradition & Health

HOOT!  HOOT!  This time of year is perfect for the Boozy OWL, as tradition (or choice) dictates   that spices be dropped into hot wine, rum, and whiskey, making a delicious seasonal beverage.

During this special time of year, mulled wine is often sold outside by street vendors (particularly in Europe), where the Traveling OWL has spent many a day wandering down chilly streets, grateful for the wonderful spiced drink held in hand.

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Thinking of making your own mulled wine, or just interested in this tradition?  Here’s some information!

The Teaologist’s mulling spices are a combination of cinnamon, cloves, ginger, nutmeg, allspice, vanilla, orange peel, lemon peel and figs.

How to make Mulled Wine

When using our blend, or any other mulling spices, you’ll need about 3/4 cup of spices per bottle of wine.  Pour a (usually) inexpensive bottle of red wine into a pot, add the spices, and let it simmer for about 20 minutes.   After that, strain out the tea and add a sweetener to taste (The Teaologist prefers agave, as it has a low glycemic number).  You can serve immediately, or place in a refrigerator and reheat as desired!

Health Benefits

These spices offer many health benefits — they are rich in flavonoids and polyphenols; ginger is a digestive aid and excellent for the throat,and  lemon & orange contain vitamin c.  Feeling chilly?  Warm, spiced liquid warms the body from the inside out; and alcohol acts as a vasodilator, actually allowing the warm blood to flow more freely (…does that mean this is responsible drinking?).

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Mulled wine is served around Christmas, and during the colder months of the year, throughout the world.  Here’s a quick guide:

Glühwein:  This traditional beverage is popular in German-speaking countries & the region of Alsace in France.  It varies from The Teaologist’s blend, in that it is also includes star aniseed.   Gluhwein often is served “mit Schuss” — with a shot of rum or liqueur, and has been consumed in this region since the early 1400s.

Kuhano Vinol Kuvano:  “Cooked wine” is the drink of choice in Croatia, Montenegro, Slovenia and Serbia and is often served with slices of orange or lemon

Vin Chaud:  France’s “warm wine” is made with an inexpensive red wine, and is often simply mixed with sugar and accented with cinnamon and lemon.

Svařené Víno:  “Boiled Wine” is drunk on the streets of Prague, and throughout the Czech Republic

Glogg:  First consumed during King Gustav I Vasa of Sweden’s reign, this is the term for mulled wine in Nordic countries including Sweden, Iceland, Norway and Denmark.  The main ingredients are quite similar to The Teaologist’s mulling spices — but in the cold north, citizens often toss in some stronger spirits, such as vodka, akvavit, or brandy

Vin Chaud

The Teaologist wishes you a Merry Christmas, and Happy Holidays!

XOXO

The Boozy Owl

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