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Mulholland Maple Magic

This weekend we spent some time indoors with friends and family testing out some more recipes using NYA TEA. What's the best part of food on the weekends? BRUNCH! It's never too early, too late and you can cook any cuisine. Brunch is so adaptable, because there just aren't any rules around it, which we love. We made American pancakes and infused maple syrup with our Mulholland tea. The pancakes were airy, moist, and buttery and with the syrup there was a hint of sweetness and the complex nutty aroma of the Mulholland tea. Pretty perfect if you ask us. Try it out at your next brunch and let us know what you think.


NYA TEA Maple syrup
1/4  cup 100% maple syrup. 
Mulholland tincture *

Pour maple syrup and tincture into a small saucepan.
Bring to boil stirring continuously. Turn heat down to low and let simmer until reduced to a syrup.
Let cool and pour into glass bottle. Use immediately or refrigerate.

*Mulholland tincture
Steep 4-5 tablespoons of Mulholland tea in 1 cup of hot water for 24 hrs. Strain and discard solids and save liquid. Store in refrigerator.



NYA TEA Pancakes
2 cups unbleached all-purpose flour
2 tablespoons sugar
1/2 teaspoon table salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups buttermilk
1/4 cup sour cream
2 large eggs
3 tablespoon unsalted butter, melted and cooled slightly
1 - 2 teaspoons vegetable oil

Whisk flour, sugar, salt, baking powder, and baking soda together in medium bowl. In second medium bowl, whisk together buttermilk, sour cream, eggs, and melted butter. Make well in center of dry ingredients and pour in wet ingredients; gently stir until just combined (batter should remain lumpy with few streaks of flour). Do not over mix. Allow batter to sit 10 minutes before cooking.


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