March 2012
16 posts
February 2012
10 posts
Recipe: Gingersnap Tea
photo credit: A Move Begins
Sweet, spicy Gingersnaps definitely top the list of our favorite cookies so we just had to try this drinkable version from A Move Begins.
Gingersnap Tea
Ingredients
1 1/2 cups boiling water
1/4 cup warm milk
1/2 teaspoon molasses
1/4 teaspsoon ground ginger
1/8 teaspoon ground cinnamon
a tiny pinch of ground cloves
black or green tea
whipped cream
Directions
1. Toss the spices and molasses into a cup.
2. Steep tea in hot water for 3-5 minutes.
3. Pour warm milk and tea into the cup with the spices.
4. Stir, top with whipped cream, consider more whipped cream, and enjoy!
Recipe: Chai Cream Cupcakes
photo source: Baking Confessions
Chai lovers, if you have a cupcake craving, you’re in luck! This delightful recipe from Baking Confessions uses the contents of four chai tea bags to create sweet, spicy chai cupcakes topped with cream cheese frosting.
Our recommendation: use Stash Double Spice Chai Black Tea for even more flavor!
Chai Cream Cupcake Recipe
1¾ cups cake flour1¼ cups all-purpose flour
2 cups granulated sugar
1 tablespoon baking powder
¾ teaspoon salt
4 Chai Spice tea bags
1 cup unsalted butter, room temperature, cut-up
4 large eggs
1 cup whole milk
1½ tablespoons vanilla extract
Heat milk in microwave until hot (about 60-90 seconds). Steep 3 Chai tea bags in milk 10-15 minutes. While tea is steeping, preheat oven to 350 degrees. Cut open remaining tea bag and grind until fine. (I used my electric coffee grinder.) In the bowl of stand mixer fitted with the paddle attachment, sift together, flours, sugar, baking powder, salt, and ground Chai tea; mix to combine. Add butter and mix until coated with flour.
Once tea has steeped, squeeze milk from tea bags and discard bags. In a medium sized bowl, whisk together eggs, tea-steeped milk, and vanilla. Mixing at medium speed, slowly add wet ingredients, pausing to scrap the bowl a couple of times. Beat the batter until ingredients are thoroughly combined, being careful to not over beat.
Line cupcake pans with paper liners. Using a large scoop, fill each liner about two-thirds full. Bake until cake tester comes out clean, 18-22 minutes. Cool on wire racks. Makes about 24 cupcakes.
Cream Cheese Frosting2-8 ounces packages cream cheese at room temperature
1 stick (8 ounces) unsalted butter at room temperature
2 pounds sifted confectioners’ (powdered) sugar
1 tablespoon vanilla extract
Cinnamon for dusting
Cinnamon sticks for garnish
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and cream cheese until well combined. Reduce mixer speed to low and gradually add confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine.
Once cupcakes have cooled, pipe cupcakes with frosting. Dust lightly with cinnamon and garnish with half of a cinnamon stick if desired.
Floral Teas for Valentine’s Day
FLOWER POWER
• light floral •• medium floral ••• very floral
Jasmine
Jasmine Blossom •
Organic Jasmine •
Jasmine Spice •
Jasmine Yin Hao ••
Super Jasmine Yin Hao ••
Dragon Phoenix Jasmine White ••
Monkey King Jasmine •
Rose
Rosebud Black ••
White Rose White •••
Lavender
Magnolia
Lotus
Tea + Chocolate = a match made in heaven
If there’re two things we absolutely love, it’s tea and chocolate. Our Dessert & Chocolate Teas let you indulge without guilt or calories, but we won’t say no to the real thing either!
Pairing tea and chocolate is really a matter of your own personal taste. Experimenting and finding a perfect combo is all part of the fun! Try these duos for a special treat on Valentine’s Day:
Dark Chocolate with:
robust, bold black teas like Super Irish Breakfast, Doomni Estate Assam, Lapsang Souchong (the smoky notes bring out the best in chocolate), Double Bergamot Earl Grey, Double Spice Chai
Milk Chocolate with:
fresh, mellow green teas like Jasmine Blossom, Dragonwell Special Grade, Fusion Green and White, San Bei Xiang
