After water, tea is the most consumed beverage in the world. But there are many different ways to enjoy tea. Our first round of staff created tea recipes was a big hit and we've had many ask us to do it again. In response we recently had another staff potluck and here are the results, just in time for the rainy season (or winter as it's known outside of Portland). This month we have Lapsang Souchong Popcorn!
Lapsang Souchong Popcorn
- ¼ cup butter or non-dairy equivalent (like Earth Balance)
- ½ cup popcorn kernels
- 1 tsp cumin seed
- ½ - 1 tsp Lapsang Souchong black tea
- ½ tsp chili powder
- ¼ cup olive oil
- Nutritional yeast (to taste)
- Salt and pepper (to taste)
- ½ -1 tsp garlic powder (optional)
- Put the butter/equivalent in a small saucepan to melt on low on the stove top. Once melted, remove from heat.
- Pop the kernels in an air popper (preferable) or in an oiled pan on the stove (2nd best option). Once done, put the popcorn into a large pot.
- While the popcorn is popping, grind the cumin seeds and Lapsang Souchong in a mortar and pestle or spice grinder.
- Add the chili powder to the powdered mixture.
- Optional: For those who like garlic, add ½ – 1 tsp garlic powder into powdered mixture.
- Combine the powdered mixture with the melted butter.
- Add the olive oil to the spiced butter mixture.
- Using an extra large spoon, drizzle the butter in swirls onto the popcorn.
- Sprinkle nutritional yeast to taste onto the corn and shake the pot a bit.
- Repeat steps 7 and 8 until the butter mixture is gone.
- Add salt and pepper to taste, and enjoy.
This recipe can be easily altered and customized, but it's a good guide to start with!