Stash Tea Blog

We are a specialty tea company based in the Portland, Oregon area. Founded in 1972, Stash Tea Company has been offering a complete line of 100% natural teas for 40 years.

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With over 250 tea blends and a unique selection of teaware and tea-related products.

Chai-Iced Pumpkin CookiesMakes about 3 dozen | Recipe adapted from Petite Kitchenesse

IngredientsCookies
2½ cups all-purpose flour
½ cup butter (1 stick), softened
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
½ tsp nutmeg
½ tsp cloves
½ tsp salt
1½ cups sugar
1 cup pumpkin purée
1 egg
1 tsp vanilla extract

Icing
2 cups confectionery sugar
1 tbsp melted butter
1 tsp vanilla extract
1 Chai Spice black tea bag
3 tbsp milk

Directions
1. Preheat your oven to 350°F. Combine  flour, spices, salt, baking powder and baking soda in a bowl and set aside.

2. Mix together the butter and sugar in a separate bowl. Continue to stir while adding the pumpkin, vanilla and egg. When the mixture is creamy, stir in the dry ingredients until smooth. 

3. You can thicken your batter by refrigerating it for half an hour. Afterwards, drop tablespoons of batter onto a baking sheet lined with parchment paper. Bake for 15–20 minutes, or until the edges turn a light golden brown. Remove from oven and let cool completely before frosting.

4. For the icing: Melt butter in a saucepan over low heat and add milk. Steep chai tea bag in the liquid for 5 minutes, then discard. Add the vanilla and sugar, and mix until it thickens into a smooth icing.

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Chai-Iced Pumpkin Cookies
Makes about 3 dozen | Recipe adapted from Petite Kitchenesse

Ingredients
Cookies
2½ cups all-purpose flour
½ cup butter (1 stick), softened
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
½ tsp nutmeg
½ tsp cloves
½ tsp salt
1½ cups sugar
1 cup pumpkin purée
1 egg
1 tsp vanilla extract

Icing
2 cups confectionery sugar
1 tbsp melted butter
1 tsp vanilla extract
1 Chai Spice black tea bag
3 tbsp milk

Directions
1. Preheat your oven to 350°F. Combine flour, spices, salt, baking powder and baking soda in a bowl and set aside.

2. Mix together the butter and sugar in a separate bowl. Continue to stir while adding the pumpkin, vanilla and egg. When the mixture is creamy, stir in the dry ingredients until smooth.

3. You can thicken your batter by refrigerating it for half an hour. Afterwards, drop tablespoons of batter onto a baking sheet lined with parchment paper. Bake for 15–20 minutes, or until the edges turn a light golden brown. Remove from oven and let cool completely before frosting.

4. For the icing: Melt butter in a saucepan over low heat and add milk. Steep chai tea bag in the liquid for 5 minutes, then discard. Add the vanilla and sugar, and mix until it thickens into a smooth icing.

Shop chai teas »

Recipe: Earl Grey Chocolate Cake


photo credit: Shutterbean

Oh my! Chocolate cake with Earl Grey, now what would be better than that?
This recipe, from Shutterbean, is absolutely amazing!

We recommend using Stash Earl Grey Black Tea or Stash Double Bergamot Earl Grey Black Tea.

Earl Grey Chocolate Cake

6 Earl Grey tea bags or 2 tablespoons loose Earl Grey
1 cup water
1/2 cup (1 stick) butter
3 eggs
2 cups granulated sugar
4 ounce unsweetened chocolate, melted & cooled
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup plain yogurt
confectioners’ sugar

Heat oven to 350° F. Coat an 8-cup fluted tube pan with cooking spray.

Brew the tea in the water 3 to 5 minutes. Remove the tea bags or strain the leaves and set the brewed tea aside.

Using a mixer, beat the butter, eggs, and granulated sugar until fluffy. Blend in the chocolate. Beat in the flour, baking soda, baking powder, salt, yogurt, and brewed tea. Pour into pan.

Bake 50 minutes or until a skewer inserted into the cake comes out with a few crumbs attached. Remove from oven and let stand 5 minutes.

Turn out of pan and cool. Dust with confectioners’ sugar.

Serves 10.

(original recipe from Real Simple Magazine)

Scone Recipes for Easter Brunch


Strawberry Scones with Meyer Lemon from goodLife {eats} • Buttermilk Poppy Seed Citrus Scones from goodLife {eats}

Carrot Cake Scones from The Kitchen Magpie • Bacon and Cheddar Scones from Buns in My Oven

Blueberry Scones from La Petit Brioche

More Sweet Scones:

Orange Glazed Strawberry Scones from La Petit Brioche
Lavender Walnut Scones from Chelsea Bakes
Chocolate Chip Cherry Scones from Belly Up
Oatmeal Maple Scones from Lisa Is Cooking
Vegan Coconut Milk Scones from Art of Dessert
Cardamom Ginger Scones from 1 Big Bite
Whole Wheat Chocolate Chip Scones from Fabulous Foods
Cinnamon Sugar Scones from Anecdotes and Apples
Banana Chip Scones from My Kitchen Addiction
Whole Wheat Lemon Poppy Seed Scones from Back to Her Roots
Mixed Berry Tangerine Scones from Eclectic Recipes

More Savory Scones:

Cheddar Dill Scones from Annie Eats
Bacon, Gruyere and Green Onion Scones from Spoon Fork Bacon
Jalapeno Cheddar Scones from Epicurean Mom
Cheesy Scones from Mango & Tomato
Savory Gluten-Free Scones with Olives and Rosemary from Gluten-Free Goddess

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 flour
1¼ 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 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.