2B WEDNESDAY, MAY 8, 2024 MARSHFIELD NEWS HERALD We constantly hear about high prices at specialty and tea shops. And that many of the beverages are loaded with calories and unnatural ingredients. Yet these drinks seem to only grow in popularity. admit, it is very convenient to pull into the drive-thru or stop at the cof- fee bar inside the grocery store. But in my to partake in healthier ver- sions and much less expensive ones I love trying my hand at some of my fa- vorite concoctions.
One that has recently caught my eye is made with Earl Grey tea. called a London Fog, and I like it served both hot and iced; take your pick. The combination of a few ingredients transforms a typical cup of tea into an amazing beverage. And making it at home is very Creamy, mysterious, and distinctive- ly British, this latte may not be how a true Londoner would take their tea but it is delightful. When you see how easy this London Fog is to make, you may you enjoy being your own barista.
Enjoy food made fresh! Angelina Larue is a food writer, reci- pe developer and author of Whole Enchilada: Fresh and Nutritious South- western Typical cup of tea transformed into an amazing beverage Angelina Larue Special to Lubbock Avalanche-Journal USA TODAY NETWORK TEXAS The combination of a few ingredients turns a typical cup of tea into an amazing beverage. ANGELINA SPECIAL TO LUBBOCK AVALANCHE- JOURNAL London Fog Latte 1 tablespoon loose leaf Earl Grey tea, or 1 Earl Grey teabag 1 2 cup milk 1 tablespoon pure maple syrup or other sweetener 1 2 teaspoon vanilla extract 1 4 teaspoon dried lavender, optional Brew tea and let it steep for about 5 minutes. Remove tea infuser or teabag. Divide tea into two mugs, or glasses. Froth the milk, sweetener, and vanilla together in a milk frothing machine, or with a whisk.
Pour a portion over each serving of tea. Top with dried lavender, if desired. Note: If serving cold, cool tea in the refrigerator before adding the milk froth. Add crushed ice and serve. Continuing our adventure in the world of wine.
Tannin: Tannins come from grape skins, seeds and oak barrels. Tannin creates puckery, black tea-like sensa- tions in your mouth that some people hate and others love. Tannic wines do well with fat-rich, red meat because tannins cut through the fat coating your tongue, enhancing the beef experience. Tannins also are key components of wine built for aging, as they preserve the wine. Many tannic wines Italian nebbio- lo, for instance are held in bottle for years before release to allow the tannins to mellow.
All tannins are not the same. Tannins are mostly characteristic of red wines rather than whites because most tan- nins come from the skins, stems and seeds. White wines spend very little time on the skins, stems and seeds, while red wines can spend many weeks in con- tact. When tannins are harsh or aggres- sively drying, they are bad. When they are chewy or rustic, they can be good depending on your palate.
When they are silky, integrated, smooth, round, lush, velvety, or supple, they are good, even if the wine writer cannot really tell you between round and lush or smooth and silky. Dusty tannins are a special, Janus- faced category. Generally, dusty refers to tannic density. Dusty tannins may provide a pleasing, background to fruit. Or they can be a drying, pow- dery note that steals at the Like many wine descriptors, can just be a wine writer throwing adjec- tives against the wall.
Structure: The balance of tannin, acidity, and alcohol, plus fruit and sugar level constitute a structure. The combination of those elements deter- mine the overall feel in the mouth and perception of the wine. Wines that lack structure are thin, disjointed, too tannic or too acid- ic. It is possible for a wine to have too much structure, usually because it is too tannic and out of balance with acidity and alcohol. Good structure, on the oth- er hand, is a characteristic of high qual- ity wines.
Balanced structure allows wine to evolve over time in the bottle and devel- op more depth and complexity. Last round Why are frogs so happy? They eat whatever bugs them. Wine time. gusclemensonwine.com ON WINE More adventures in the world of wine descriptors Gus Clemens Special to Lubbock Avalanche-Journal USA TODAY NETWORK TEXAS Upgrade your bathroom, upgrade your life. With a new walk-in shower, you can make sure your bathroom ages as gracefully as you do.
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