3/4 cup water
2 green tea bags (brew tea the night before and chill to save time in the morning)
2 cups blueberries, fresh or frozen
3 ice cubes
12 ounces non-fat vanilla yogurt
2 tablespoons almonds, whole dry-roasted, unsalted (about 20)
2 tablespoons flax seeds, ground
Heat water to 170-190 degrees Fahrenheit and pour over tea bags. Steep 3 minutes.
Remove tea bags and discard.
Place tea, blueberries, ice, yogurt, almonds, and flaxseed in blender.
Process until smooth.
Makes 2 servings. Drink one smoothie today and refrigerate the other serving for tomorrow.
about 150 ml brewed, strained hibiscus & rosehip tea, left to cool
2 or 3 shots vodka
a handful of ice
Put your glasses in the freezer to chill. Put the ice in a cocktail shaker along with the strained, cooled tea and the vodka. Shake well and pour into the chilled glasses. Top with chilled cava. Serve immediately.
Check out this tutorial we spotted from Little Chief Honeybee. We just had to share, what a great way to repurpose unused tea cups and saucers. These adorable bird feeders would make the perfect addition to any backyard and they are really simple to make! Get the Tutorial >
Sweet, spicy Gingersnaps definitely top the list of our favorite cookies so we just had to try this drinkable version from A Move Begins.
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
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!
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.
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 Frosting
2-8 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.