IN celebration of Earth month and Earth day festivities coming this weekend we are pleased to announce the Return of our “Fill YOUR containers” program* as well as $1 off drinks when you bring YOUR Own cup.
(Image for example, not representative of expectations)
Our text followers will be getting an additional 10% off coupon popping up on their phones this week. If you want to sign up to receive texts and get special coupons available only there: text JOIN to (833) 249-3826
*Note: Brown bags will still be available for online pickup, delivery, and shipping orders (as well as those last minute “oh, can I get this tea too!” moments.
Step 1: If using raw almonds, roast them at 325°F for about 10 minutes or until lightly browned. [If using hulled green pumpkin seeds, definitely want to toast them – only about 5-6 minutes needed. Stir halfway through.]
Step 2: Combine sugar and water in a small saucepan over medium heat. Stir, or Shake the pan every once in a while to dissolve the sugar evenly.
Step 3: Once the sugar melts completely, add almonds and stir continuously. The sugar will start crystalizing and look grainy and white. Keep stirring and the sugar will melt again and turn brownish in color.
Step 4: Remove from heat when the color turns deep amber. Don’t burn the sugar too much! Add butter and stir well. (I forgot to add the butter when making the pumpkin seed batch and they seem fine – pumpkin seeds maybe a bit more fat content than almonds ?)
Step 5: Spread out the almonds on a piece of parchment paper and separate them from one another. Allow to cool.
Step 6: In a small bowl, break the white chocolate into small pieces and melt the chocolate in a double boiler. Add 1/2tsp matcha (or hojicha) powder and stir gently until well combined.
Step 7: Once the almonds cool, put them in a medium bowl then pour about ¼ of the white chocolate over the almonds. Stir carefully until the almonds are covered with the chocolate. Repeat until all the chocolate is gone.
Step 8: Once the chocolate is solid, toss the almonds in the 1 tsp of matcha (or hojicha) powder to coat. [My Note: it took a good half hour in a cool kitchen for the chocolate to solidify enough to coat with the powder so they would look “dusted” rather than it being absorbed into the chocolate.]
*I think hulled pumpkin seeds would be a great substitute, especially with hojicha. Also I have somewhat edited the recipe for clarity based on my experience making my first batch. Comments are turned on so you can share from your experience as well.
My humble first attempt making hojicha almonds – Taste amazing – though not so pretty.
Pro tip: After coating fully if there is a dusting of matcha or hojicha powder left in your bowl – make yourself a mini drink using standard preparation instructions (reducing water or milk proportionate to the amount of powder you have). Mmmm! OR, if you are gifting these, add it to the jar with the nuts and let your giftee get the extra benefit.
Hojicha pumpkin seed clusters before dusting with hojicha powder
My matcha almonds. Taste much better than they look!
I am sorry – I know many of you look forward to this sale each year. I hope to offer one this month to make up for it (January being “Hot Tea Month”).
My sister, Nanka Castulik-Byrne, died the week before Christmas. She passed on quickly with little pain and no long-term care or hospitalization. She died at home, with her husband (Bob) by her side.
We have always been rather pragmatic about death – and yet, there is a natural expression of grief – arising as a need for silence or pulling away from extra activity – the stillness of Winter. Between meeting the barest needs of the shop and my day job I had nothing left in me to attend to the behind the scenes pieces to implement and promote a sale. It seemed healthier and more important to me to respect the urges of my body/mind rather than the outward responsibility and routines of the business. There must be some benefit to being a business owner after all, to be able to make this call.
It is largely thanks to Nanka and her husband that Traveling Tea even exists. She gave me encouragement and support (emotional and financial) in the “getting started” hurdle – and then more, when I expanded into our storefront in Maplewood. She was a staunch supporter of buying local and regular attendee of the Tower Grove Farmers Market. She was also very passionate about women’s rights and safety – working for and with Safe Connections for many many years.
Nanka donated her body to SLU for the benefit of scientific research and, per her wishes, there will be no memorial service. Raise a cup of tea with your warm wishes for her memory and her family. She and Bob had a favorite “morning tea” of Earl Grey White Tip with milk and sugar. As a tribute from me, for her love and support, I will be donating a portion of proceeds for all Earl Grey White Tip sales from December 2021 through December 2022 to Safe Connections. If you would also like to make your own memorial gift, visit https://safeconnections.org/give/donate-now/
