Noxian Cinnamonrolls

And one Shadow Isle Latte please.

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Bun hairstyle in silver color

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[anoxianatheart]

Shadow Isle Milk Tea

I n g r e d i e n t s:

To make 1 cup

¾ cup water 

2 heaping teaspoons (about 8 g) tea leaves*

½ cup milk 

Sugar or honey (optional)

1 shot creme de cassis

To make 2 cups

1 cup warm water 

3 heaping teaspoons (about 12 g) tea leaves*

1 cup milk 

Sugar or honey (optional)

1 shot creme de cassis

1 shot Irish cream

D i r e c t i o n s:

Small saucepan: Add warm water and bring to a boil over medium heat. When it begins to boil, add the tea leaves. I use Golden Sail brand from China, specifically Black Lychee.

Lower heat, allow the tea to steep and simmer for 2 minutes.

Add the milk: Slowly, you don't want to curdle the milk because you pour it in too quickly into a hot liquid. It's best to add it while it's close to room temperature. Carefully increase the heat and before its just about to boil, take it off the heat.

Strain into a cup and then add a single shot of creme de cassis. For two cups add a single shot of creme de cassis and a single shot of Bailey's Irish Cream.

[anoxianatheart]

Noxian Cinnamon Rolls

I n g r e d i e n t s

D o u g h:

1/4 -ounce package yeast

1/2 cup warm water

1/2 cup scalded milk

1/4 cup sugar

1/3 cup butter or shortening

1 teaspoon salt

1 teaspoon ground cayenne pepper

1 egg

3 1/2 to 4 cups all-purpose flour

F i l l i n g:

1/2 cup melted butter, plus more for pan

3/4 cup sugar, plus more for pan

2 tablespoons ground cinnamon

1 tablespoon ground cayenne pepper

G l a z e:

1 cup granulated sugar

1/2 cup (1 stick) butter, melted

1 egg, beaten

2 teaspoons pure vanilla extract

1/4 cup brandy

Makes about 12~15 servings

D i r e c t i o n s:

Pre-heat oven to 350F.

Small bowl: dissolve yeast in warm water and set asside.

Large bowl: Mix milk, sugar, melted butter, salt and egg. Add first two cups of flour until smooth. Then add the others - the dough will be easier to work with.

Add the yeast

Counter top: Knead dough on a lightly floured surface. Do not overwork the dough. It should only take about 7~10 minutes to knead. If the dough is too sticky, pick it up and dust your counter top with more flour. Be careful not to use too much!

Place dough in a greased bowl. Cover and allow it to rise for an hour and a half. The size should have doubled by then. 

Counter top:  When it has doubled, take it out, flatten it and then roll into roughly a 15 by 9 inch rectangle. Brush on melted butter over the surface of the dough. Mix sugar, cinnamon and cayenne pepper. Sprinkle over top. 

Roll: Start with the 15 inch side and roll up. Cut into 12~15 slices. 

Baking pan: Coat the bottom with butter and sprinkle with sugar. Place the cinnamon rolls into the an and allow them to sit and rise again for another 45 minutes~1 hour. 

Bake: It take about 30 minutes until nicely browned. While it’s baking, make the sauce. 

In a pan: Over medium heat, mix together granulated sugar, butter, egg and vanilla. Stir together until sugar is melted. Add brandy. *Note: I make the sauce in small batches. You’ll probably need to make more. 

Once your cinnamon rolls are done baking, pour sauce over them while both are still hot and enjoy!