It’s Mother’s Day this weekend and you have no idea what to make mom! We have a quick and beautiful dessert that we are sure mom will love. These luxurious cupcakes are beautiful and taste exquisite too.
For super moist cupcakes, here are the instructions.
1/2 cup whole milk (2% or soy milk works too)
1 Teasia Earl Grey K-Cups, brewed
2 tbsp dried lavender (you can easily order these online)
3 cups all-purpose flour
1 ½ tsp baking powder
½ tsp salt
¾ cup unsalted butter (1.5 sticks)
2 cups granulated sugar (cut it to 1 cup if you don’t want your cupcakes to be extremely sweet)
6 large eggs, room temperature
1 tbsp vanilla extract
½ cup water
1 Teasia Earl Grey K-Cup, brewed
1 tbsp dried lavender
3 cups granulated sugar
8 egg whites, room temperature
½ tsp cream of tartar
2.25 cups unsalted butter (4.5 sticks)
- Brew Teasia Earl Grey k-cup and add dried lavender. Warm up milk and add to mixture and cover so that lavender starts infusing for 12-15 minutes, until the milk tea mixture is a caramel color and very fragrant. Pour the milk tea mixture through a wire strainer into a measuring cup, to remove lavender. You should have 1 cup of mixture. Discard extra.
- Preheat the oven to 350 F, and line cupcake tins with paper liners. Whisk together the flour, baking powder, and salt, and set aside.
- Combine the butter and granulated sugar in the bowl of a large using a hand mixer or stand mixer. Beat them on medium-high speed for about 5 minutes, until very light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla and mix well.
- With the mixer on low speed, add a third of the flour mixture, and once it is incorporated, add half of the milk tea mixture. When that’s mixed in, add half of the remaining flour, then add the rest of the milk tea, and finish by adding the last of the flour. Clean the sides of your bowl with a rubber spatula to get everything incorporated.
- Scoop the batter into the prepared cupcake tins, filling them about 3/4 full. Bake for 20-25 minutes, rotating halfway through, until the tops are golden brown and is clean when you pierce with a toothpick.
- PRO TIP: Cool completely on a wire rack before frosting them.
TO MAKE THE FROSTING:
- Brew Teasia Earl Grey k-cup and add dried lavender. Warm up milk and add to mixture and cover so that lavender starts infusing for 15 minutes, until the milk tea mixture is a caramel color and very fragrant. Pour the milk tea mixture through a wire strainer into a measuring cup, to remove lavender.
- Add the granulated sugar to the milk tea and stir. Place the pan over medium-high heat and stir until the sugar dissolves. Insert a candy thermometer and cook until it reaches 245 F. Note: Keep an eye out for the sugar syrup to reach the temperature as you don’t want it to burn.
- Place the room temperature egg whites in a bowl and use hand mixer or stand mixer to whisk. On medium speed beat egg whites until the whites look foamy. Stop the mixer briefly and add the cream of tartar. Turn the mixer back on and begin to whip on medium-high speed until the whites are stiff but not crumbly. You can turn the mixer off if the egg whites are finished before the syrup is ready.
- When the whites are stiff and the sugar syrup has reached 245 degrees, turn the mixer back on to medium-high and pour the syrup into a cup. Slowly and carefully incorporate the hot sugar syrup down the sides of the bowl into the egg whites while the mixer is running. The whites will rise in volume.
- Once the syrup has been added you will get a shiny and voluminous whipped frosting. Make sure to keep the mixer at low-medium speed and keep whipping until the bowl goes to room temperature, which could take 10 to 20 minutes.
- Cool egg mixture and start adding butter. I recommend adding it slice by slice so that everything is evenly incorporated. If your mixture looks soupy or broken, continue to whip the frosting until it comes back together. Eventually you will have a smooth, satiny frosting. Add the vanilla and salt, and mix until it’s well incorporated.
- Now it’s time to decorate & enjoy!
It’s time to party this weekend and celebrate Cinco de Mayo. What better way than to make a teagarita with our Teasia Chamomile Mint tea. This delicious and refreshing drink will add a different dimension to your basic margarita drink.!
Yield: 1 drink
Time: 5 minutes
2 ounces of tequila
Juice from 1 whole lime
½ ounce triple sec
Salt for rim (optional)
½ cup brewed from one k-cup Teasia Chamomile Mint Tea, chilled
1. Fill a cocktail shaker with ice and add tequila, lime juice, triple sec and Teasia Chamomile Mint Tea.
2. Shake. Pour, with the ice, into a glass. Garnish with a wedge of lime.
ICE BLENDED VERSION INSTRUCTIONS
1. Combine lime juice, tequila, triple sec, 2 cups of ice and ½ cup of Teasia Chamomile Mint tea and add into a blender. Blend until you get the consistency you want.
2. Pour into margarita glass.
- For a non-alcoholic version, skip the alcohol, add more tea and ice, then add your favorite juice such as orange or pineapple. YUM
- Try using other types of teas such as: Teasia Jasmine Green Tea and Green Tea
Day 16 and I’m starting to get the hang of all of these different varieties of whole roasted coffee beans. Before I started here, I didn’t realize there were so many different types of roasts and ways to brew coffee. Some coffee roasts are a too acidic for my taste buds but the Teasia Indian Monsooned Malabar is definitely a winner.
As I mentioned, I don’t prefer acidic coffee and this one is definitely not. Here’s some background about the coffee. This coffee is found in India and is dry processed before roasting to reduce the coffee’s acidity and enhance the body. The long processing period can take 12 to 16 months because it relies on the region’s monsoons to transform the beans, thus the name Indian Monsooned Malabar.
Here’s my initial taste test: The aroma is pleasant and taste is really smooth and I’m able to gather all the soft and mellow tones this coffee bean has to offer. My first sip consisted of a smooth and low acidic taste which is my go-to when it comes to coffees. The smoothness of the coffee has really surprised me after having tried so many coffee flavors. I would say the Indian Monsooned Malabar is the perfect daily coffee for me and I’ll be pairing this with a wonderful veggie scramble early in the morning.
PRO-TIP- Add a splash of half and half or even some coconut milk and sugar for that sweet treat in the morning which will balance with your savory breakfast.
So we know there’s more Here’s the perfect treat for a nice get together with friends and family. Enjoy this delectable coffee cream cake recipe with our single origin whole roasted coffee beans.
Ingredients for the Cake
- 1 cup of unsalted butter (2 sticks)
- 2 ground Teasia Coffee El Salvador
- 1 cup boiling water
- 2 cups all-purpose flour
- 2 cups granulated sugar
- Pinch of salt
- 2 baking soda
- 1/2 cup buttermilk
- 2 large eggs, room temperature
- 1 vanilla
Ingredients for FILLING
- 1 eight oz. package cream cheese
- 1 cup confectioners’ sugar aka powdered sugar
- 1 cup (238g) heavy cream
Ingredients for COFFEE ICING
- 3/4cup unsalted butter
- 1 tbsp ground Teasia El Salvador coffee
- 1/4cup half and half
- 4cups confectioners’ sugar
- 2 vanilla extract
- Preheat oven to 350°F.
- Melt the butter in a saucepan on the stove. Use freshly ground espresso beans and add into mixture. Pour in the boiling water and remove from heat. Whisk and combine all ingredients well and set aside.
- In a large bowl, combine flour, sugar, salt, and baking soda. Add wet ingredient butter mixture and whisk together and set aside.
- In a separate bowl mix buttermilk, eggs, and vanilla. Add into batter and whisk together.
- You may use two 8-inch round cake pans or two square cake pans depending on the shape you want. Pour batter into pans and cook for 16-22 minutes or until an inserted toothpick is removed clean.
- Let the cakes cool to room temperature then cut them each in half, creating four layers instead of two. You may need to level the cakes slightly if there is a large dome.
- Use parchment paper to separate the sheets of cake and freeze for two hours so they’re easier to work with.
WHIPPED CREAM CHEESE FILLING
- Add cream cheese to stand mixer with paddle attachment, if you don’t have a stand mixer, don’t worry, a hand mixer works great too.
- Slowly add confectioners’ sugar and heavy cream. The consistency you’re looking for is a light and fluffy texture. Once done, transfer filling to a separate bowl using rubber spatula.
- Melt the butter in a saucepan on low heat. Use freshly ground espresso beans and add into mixture, turn off heat. Slowly add in half and half and whisk until incorporated.
- Next, add in confectioners’ sugar and vanilla and whisk until smooth and there are no lumps
- Let icing stand for a few minutes.
- It’s time to assemble the cakes. Take cake out of freezer and place one layer on cake stand and cover in whipped cream cheese frosting. Place another layer and add more frosting. Continue until all four layers are in place.
- Drizzle coffee icing over the top and allow it to spill over the sides.
Day 15 brings me to espresso beans. What’s the difference between espresso beans and coffee beans? Espresso beans are roasted for a longer amount of time. The difference is in the taste as well. Technically, you could use espresso-roasted beans to make drip coffee, which is the way I am enjoying it today.
Remember, for the best taste when preparing these espresso beans to make espresso is to use the right equipment, such as an espresso machine. Espresso is a strong black coffee and the espresso beans are ground very fine into something that resembles gravel.
Back to the drip coffee version of Teasia’s Espresso beans. 100% ESPRESSO BLEND COFFEE: Our top coffee consultant helped us create a truly great espresso blend, nicely balanced and complex – dark, buttery and chocolatey.
The first scent I receive is a hint of caramel but it was really mild and besides that no other scent really stood out. Once I took my first sip, I was blasted with so many flavors along with getting the wonderful undertones of the fresh roast I was pleasantly pleased. The complexity of all the flavors had a good variety, and even though I don’t like strong coffees, this one has that perfect blend of all great flavors packed into one cup of coffee. The buttery goodness and richness of this coffee would go well with a healthy bowl of oatmeal which I believe would make a bland oatmeal become a vibrant meal paired with this flavor.
Day 14 and I’m enjoying a cup of joe in Central America, specifically Honduras. What I like to do before each coffee tasting is really take in the freshly brewed aroma of each cup. I’ll then take a couple sips and let it sit on my palate so I can sense the true flavor of these single origin coffee.
The first flavor profiles I receive are a scent of nuts and a hint of lemon which are both soft and mild within this coffee. My first sip provided me with a light bitter flavor along with a smoky taste which left me with a mild aftertaste after every sip. If I was to compare the flavor of this coffee it would be close the Costa Rica Coffee but twice as strong in taste and flavor.
PRO TIP: This coffee would pair nicely with a ham and cheese croissant early in the morning.
Day 13 and I am trying a wonderful cup of Teasia single origin coffee from Central America: Guatemala Antiqua. One thing I love about all these single origin coffee beans is that drinking a cup of coffee takes me a trip around the world. I am able to enjoy different types of coffee, sitting right at home.
Upon first sip, I noticed was how soft the scent of the coffee was just that itself lets me know that this isn’t as strong of a coffee compared to all the others I’ve tried. I’m able to smell a scent of lemon and orange which really stand out for me whenever I take a whiff. This coffee does have a subtle bitterness to it, but it’s barely noticeable. So far just the flavor of this coffee has made this my favorite tasting coffee so far and I could see myself drinking this one on a regular basis.
PRO-TIP- Add some sugar for a sweeter taste. One of my latest favorite creamers is a caramel macchiato flavor. Who doesn’t love that?
Introducing Teasia’s newest tea flavor: Chai Tea!
Spring has sprung and it is finally weather we can count on again. It’s getting warmer and it’s the perfect time to enjoy some fresh air outside. It’s not too hot but it’s not too chilly. Teasia is choosing to celebrate with our latest addition to our International series, Teasia Chai Tea. Teasia Chai blends a strong black tea with aromatic Indian spices and herbs. It truly embodies the beautiful sunsets of India with unique and bright flavors.
Our new Teasia Chai got us inspired to push the limits and experiment with the beautiful flavors to see if we can create Chai infused dishes that will breathe fresh air into an old classic. In order to celebrate properly we’re baking up tried and true sugar cookies and topping them with a Teasia Chai tea icing to kick these cookies up a few notches.
This recipe is super simple but will blow your tastes buds away, let’s gets started.
WHAT YOU’LL NEED
1 TSP baking soda
½ TSP baking powder
2 ¾ Cups all-purpose flour
1 Cup softened butter
1 TSP vanilla extract
1 ½ Cups white sugar
½ CUP Teasia Chai Tea, brewed
2 Cups powdered sugar
¼ TSP pure vanilla extract
1 ½ TBSP meringue powder
- Preheat oven to 375 degrees F
- Mix together flour, baking soda, and baking powder
- In a separate bowl, cream together butter and sugar until smooth. Beat in egg and vanilla.
- Slowly blend in the dry ingredients.
- Roll rounded spoonful of cookie dough into balls or roll out and cut out your favorite shapes
- Place on cookie sheet
- Bake for 8-10 minutes or until golden brown
- Let Teasia Chai Tea cool to room temperature.
- Combine powdered sugar and meringue powder in electric or stand mixer
- Add ¼ CUP of Teasia Chai Tea and vanilla extract to mixer
- Beat on medium speed for 5-10 minutes or until stiff, glossy peaks form.
- Add more tea or powdered sugar depending on your desired consistency.
PRO TIP: Open a Teasia Chai Tea K-Cup pod and add the high quality loose leaves to your sugar cookie mix while blending all ingredients together to add additional spiced flavor.
Day 12 calls for me to take a trip to Costa Rica. With this single origin whole roasted coffee beans, I’m able to smell a hint of tangerine along with the smoky roast of the coffee beans. The first sip hit me with a high acidic flavor, but what surprised me was how smooth it was after I drank it.
This is a great weekend or on the go coffee. Each smell provides you with a fresh scent of tangerine and cantaloupe each time you enjoy the aroma from your cup. If you aren’t huge coffee drinker like myself and are looking for a smooth great tasting coffee., this one is for you.
Today’s the day I try Teasia coffee’s Nicaragua Segovia coffee. The first scent I receive from placing this coffee up to my nose is caramel. This is a medium dark roasted coffee which I’m sure explains why I don’t enjoy the taste. My first sip “wow” I was hit with a strong acidic taste which just made me not enjoy this coffee, I’m not a fan of strong acidic flavors. The other flavors besides it being really acidic are really nicely blended together. If you’re someone who enjoys a strong coffee with a great flavor this one is for you. The perfect breakfast to be paired along with this is a set of strawberry banana pancakes.
PRO-TIP- If you don’t enjoy an acidic coffee flavor add some sugar.