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Coconut Euphoria

Grade	Bai Mu Tan White Tea
Origin	Fujian, China
Altitude	4,000 feet
Aroma	Coconut and pineapple
Color	Pale golden yellow
Taste	Sweet and refreshing; light body
Function	Invigorating, anti-aging
Ingredients	Premium white tea, shredded coconut, pineapple pieces, natural flavor
How to Steep	1. Add 1.5 tsp of tea per 8 oz cup to your Koni infuser. 2. Steep in steaming hot water for 2-3 minutes. Boiling hot water will bruise your white tea. Always use steaming hot water.

Recipes

Pineapple Coconut Tropical Smoothie Author: The Tea Chick INGREDIENTS:

1/2 cup KONI Coconut Euphoria tea chilled

1/4 cup coconut milk

1 cup diced mango

1.5 cups of cubed pineapple

2 tsp of agave syrup

1 tsp orange zest

DIRECTIONS:

- Place ingredients and process until smooth Coconut Euphoria Rum Cocktail Author: The Tea Chick INGREDIENTS:

* 1 cup of pineapple juice
* 1/2 cup of white rum
* 1 cup of coconut milk
* 3 tsp of fresh lime juice
* 1 cup of ice cubes

* 1/4 cup of brewed and chilled KONI Coconut Euphoria tea sweetened with simple syrup
* Brew the tea strong (1 tsp of tea per 1/4 cup of boiling water)
* Simple syrup
1 cup water : 1 cup sugar (or 1 tsp of truvia) heated and cooled
(only add what is needed to flavor the tea and reserve the rest in the refrigerator)

DIRECTIONS:

1. Mix all the ingredients except the sweetened tea and blend well.
2. Pour into a tall glass. Top with some of the sweetened KONI Coconut Euphoria tea.
3. Decorate and serve immediately. Coconut Euphoria Chocolate Cake w Mascarpone Frosting Author: The Tea Chick Ingredients:

* 1 cup boiling hot KONI Creme Earl Grey (use 2 tsp of Creme Earl Grey per 8 oz cup of water)
* 3/4 cups unsweetened Cocoa powder
* 3 ounces of unsweetened chocolate, chopped

* 1-3/4 cups all-purpose flour
* 2 teaspoons baking powder
* 1-1/2 teaspoons baking soda
* 1/2 teaspoon salt

* 3/4 cup butter
* 1 1/2 cups sugar
* 2 teaspoons vanilla extract
* 2 eggs

* 1 cup milk

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Brew 2 tsp of KONI Creme Earl Grey per 8 oz of boiling hot water for 5 minutes. Discard the tea leaves and save the tea liquid.
3. Place the chopped unsweetened chocolate and cocoa powder in a stainless steel or heatproof bowl. Pour the boiling hot (if needed, microwave the brewed tea so it is boiling hot) KONI Creme Earl Grey over the cocoa powder and stir until they have melted. Set aside to cool while you make the batter.
4. In a separate bowl, whisk to combine the flour, baking powder, baking soda, and salt. Set aside.
5. In a hand held mixer or electric mixer with the paddle attachment, cream the butter and sugar. Beat until the mixture if fluffy.
6. Add the eggs one at a time, mixing well after each egg has been fully incorporated.
7. Gradually add the vanilla and beat to combine.
8. Make a well in the flour mixture and add the milk. Beat until it is well incorporated.
9. Divide the batter evenly between the two prepared pans and smooth the tops. Bake for about 35 - 40 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed.
10.Remove from oven and place on a wire rack. Cool completely before adding the frosting.

Chocolate Mascarpone Frosting

12oz Mascarpone Cream
3/4 cup coconut milk
1 tsp unsweetened cocoa powder
2 tbsps sugar
1 tsp of vanilla extract
* Beat mascarpone cheese with a wooden spoon till smooth. Fold in the rest of the ingredients & mix with the spoon till smooth.

Assembly

Pre assembly, toast 1 cup of coconut flakes in the oven. Set aside.

To Assemble: Place one layer of cake, top side down, on your serving plate and cover with a layer of frosting. Then place the second layer of cake, top side down, onto the first cake layer and then frost the top and sides of the cake with the remaining frosting. Can garnish with fresh fruit and toasted coconut flakes.

Enjoy with a delicious cup of KONI Creme Earl Grey.