{"id":2759,"date":"2018-08-23T22:24:01","date_gmt":"2018-08-24T05:24:01","guid":{"rendered":"https:\/\/themodernbarista.com\/?p=2759"},"modified":"2018-08-23T22:24:01","modified_gmt":"2018-08-24T05:24:01","slug":"burundi-ngozi-with-black-tea-jelly","status":"publish","type":"post","link":"https:\/\/themodernbarista.com\/index.php\/2018\/08\/23\/burundi-ngozi-with-black-tea-jelly\/","title":{"rendered":"Burundi Ngozi with black tea jelly"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-full wp-image-2760\" src=\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2018\/08\/burundingozi2.jpg\" alt=\"Burundi Ngozi\" width=\"300\" height=\"450\" srcset=\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2018\/08\/burundingozi2.jpg 300w, https:\/\/themodernbarista.com\/wp-content\/uploads\/2018\/08\/burundingozi2-200x300.jpg 200w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/>Now that Burundi Ngozi is back, I am just a little bit obsessed with it, and I am sure you&#8217;ll see more pairings with this coffee. I have been so busy lately, and this coffee has really motivated me to get back into developing recipes and pairings. It is what I love to do most after all! Two updates in one week is pretty much unheard of over here, so enjoy it while it lasts! \ud83d\ude09<\/p>\n<p>Last week I was asked to do a coffee tasting, and as I mentioned in my previous post, Burundi Ngozi was the first reserve coffee I had when I moved to Seattle. This pairing is actually inspired by a pairing I did for this coffee and my original blog (which never saw the light of day) but it was so good, I really wanted to bring it back&#8230; so here it is!<!--more--><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>I literally, just two days ago posted about Burundi Ngozi, and it seems repetitive to\u00a0 type in all the flavor notes and fun facts about this coffee. Head on over to <a href=\"https:\/\/themodernbarista.com\/index.php\/2018\/08\/21\/burundi-ngozi\/\">this post<\/a> for more information about Burundi Ngozi.<\/p>\n<p>One of my favorite things is using coffee and tea together. Bonus points if the tea can help transform the coffee. This pairing is a perfect example of this.<\/p>\n<div id=\"attachment_2763\" style=\"width: 810px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-2763\" class=\"size-full wp-image-2763\" src=\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2018\/08\/burundingozi3.jpg\" alt=\"burundi ngozi\" width=\"800\" height=\"600\" srcset=\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2018\/08\/burundingozi3.jpg 800w, https:\/\/themodernbarista.com\/wp-content\/uploads\/2018\/08\/burundingozi3-300x225.jpg 300w, https:\/\/themodernbarista.com\/wp-content\/uploads\/2018\/08\/burundingozi3-768x576.jpg 768w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><p id=\"caption-attachment-2763\" class=\"wp-caption-text\">burundi ngozi<\/p><\/div>\n<div class=\"easyrecipe\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"https:\/\/themodernbarista.com\/wp-content\/uploads\/2018\/08\/burundingozi2.jpg\" \/>\n<div class=\"item ERName\">Royal English Breakfast tea jelly<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Jocelyn Freeman<\/span><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">1 cup + 2 tablespoons water<\/li>\n<li class=\"ingredient\">1 bag Teavana Royal English Breakfast tea<\/li>\n<li class=\"ingredient\">1 packet unflavored gelatin<\/li>\n<li class=\"ingredient\">2 teaspoons granulated sugar<\/li>\n<li class=\"ingredient\">1 1\/2 tablespoons sweetened condensed milk<\/li>\n<li class=\"ingredient\">1 1\/2 tablespoons of half and half<\/li>\n<li class=\"ingredient\">orange zest and cocoa powder (optional)<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">sprinkle gelatin over 2 tablespoons of cold water. Allow to bloom.<\/li>\n<li class=\"instruction\">While the gelatin is blooming, heat the remaining cup of water, and steep tea for 5 minutes.<\/li>\n<li class=\"instruction\">Remove tea bag (or strain if using looseleaf) and add gelatiin and sugar. Stir until completely dissolved.<\/li>\n<li class=\"instruction\">Pour tea mixture into four miniature cups. cover and let chill in the refrigerator until set, about an hour.<\/li>\n<li class=\"instruction\">Combine condensed milk, half and half and orange peel (if using)* Pour a layer of milk on top of the jelly. Dust with cocoa powder.<\/li>\n<li class=\"instruction\">*I triple the recipe for cream and store it in a squeeze bottle. It&#8217;s easier to mix and transport this way, plus I like a lot of cream because it is delicious.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3208<\/div>\n<\/div>\n<p>Tea jelly is really fun to make, and experiment with different flavors. My personal favorite is <a href=\"https:\/\/www.teavana.com\/\">Teavana<\/a> Earl Grey creme, topped with a vanilla beam cream. A spin off of a London Fog! A lot of people ask where I get my mini dessert dishes. Amazon, of course! This <a href=\"https:\/\/amzn.to\/2P2ZqzE\">particular set of mini bowls<\/a> is my absolute favorite.<\/p>\n<p>Have you ever made or had tea jelly? What did you think? Shout out in the comments about any teas that would be good this way!<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Now that Burundi Ngozi is back, I am just a little bit obsessed with it, and I am sure you&#8217;ll see more pairings with this coffee. I have been so busy lately, and this coffee has really motivated me to get back into developing recipes and pairings. It is what I love to do most&#8230;&nbsp;<\/p>\n<p><a class=\"more-link\" href=\"https:\/\/themodernbarista.com\/index.php\/2018\/08\/23\/burundi-ngozi-with-black-tea-jelly\/\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":2760,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[29,30,110,120],"tags":[211],"aioseo_notices":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Burundi Ngozi with black tea jelly - the modern barista<\/title>\n<meta name=\"description\" content=\"Teavana Royal English Breakfast tea jelly, topped with an orange scented sweet cream, paired with starbucks Reserve Burundi Ngozi.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/themodernbarista.com\/index.php\/2018\/08\/23\/burundi-ngozi-with-black-tea-jelly\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Burundi Ngozi with black tea jelly - 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