A wonderful latte, gets better and better with each sip. The well-balanced and full bodied flavor is nicely accentuated with notes of black tea, sweet apricot along with a tang of orange juice. This coffee Burundi was made with soy milk and it really complements the coffee beans. A perfect latte to drink during the cold winter and huddle around a campfire or cozy up under a warm blanket. This latte goes down really smooth and has a wonderful after taste full of honey and soy milk.
Our Burundi coffee plant is grown in volcanic rich soil in the region of Mbirizi at an altitude of 1700-1800 meters. If you love East and Central African coffees such as Rwanda, Tanzania and Kivu, this roast is for you!
PRO TIP- Don’t feel like a warm drink? Make it an iced latte by adding some ice cubes and more soy milk for that creamy texture.
Today’s coffee is prepared the old fashioned way in the coffee maker. The Brazil Fazenda is smooth with light acidity and has a mild and buttery taste with hints of hazelnut and cocoa.
Highlights: A strong coffee with a smooth taste to it that I really enjoyed. It’s a great coffee for everyday and I would recommend it for someone who doesn’t drink coffee daily too. The cocoa flavor is very enjoyable with every sip you take. The best food to pair with would be a breakfast sandwich on a croissant.
PRO TIP- If you feel the cocoa taste is too strong, add some sugar to balance it out with some sweetness.
Next week, Jose is trying our Burundi which is full-bodied with notes of black tea, sweet apricot, juicy cherry and a tang of orange juice.
The New Year brings us a new face that has recently joined our Marketing Team here at Teasia. We would like to introduce our new Graphic Designer / Marketing Coordinator, Jose!
Jose currently lives in Southern California in Costa Mesa and has studied Graphic Design, specializing in Marketing. Jose enjoys traveling, building computers and spending time with family. Stay tuned to find out which coffee and brewing styles Jose enjoyed most.
Over the next few months, Jose will take you on a trip all over the world with our 25 single origin coffee beans.
Day 1 – Bali Blue Moon (Cold Brew)
Highlights: This coffee is for anyone who wants a wake-up call each morning. The strong taste really packs a punch at first, but after taking a few more sips, my body is more awake and it becomes a really smooth drink. This coffee would go great with some sweet bread.
PRO TIP: Add a bit of milk if it’s too strong of a taste for you, paired with some sugar for a delicious drink.
Cold Brew Quick Tip Preparation:
What is the best way to make cold brew coffee at home?
- Grind our Teasia Single Origin Coffee Beans into a coarse grind.
- Combine the ground coffee and water in the jar.
- Mix well together.
- Steep the coffee overnight in the fridge. (This works best so you have something ready in the AM when you really need it.)
- Strain the coffee liquid. The best way for straining is to use cheese cloth
- Pour extra cold brew to a new jar for storage OR share with coworkers.
- Enjoy right away OR add ice for some iced coffee.
Buy Teasia Coffee Bali Blue Moon – Smooth body, strong chocolatey tones, and hints of brown sugar, toffee and vanilla.
We are ringing in the New Year with this delightful treat that’s low carb and sugar free!
This recipe is extremely fun and simple, not to mention gives a beautiful presentation for when you have guests over.
Brazil Fazenda is a medium roast from South America. This roast is smooth, has light acidity with buttery hints of hazelnut and cocoa that balance the light and sweet berry tones. Don’t forget our whole roasted coffee beans are all single origin which means they’re all from one single farm. Take a trip around the world with all of our different beans from around the world.
2 Cups of Ricotta cheese
2 ½ teaspoons of dry gelatin
½ cup of hot brewed Brazil Fazenda Teasia coffee
1 teaspoon of instant espresso
1 teaspoon of vanilla extract
1 teaspoon vanilla liquid stevia
Pinch of salt
1 cup of heavy whipping cream
Optional: Cocoa powder
- Prepare your gelatin and pour your hot Teasia coffee into the mix until dissolved
- Set aside to cool
- Blend well the salt, stevia, espresso, ricotta cheese, and vanilla extract in a mixer
- Pour in the cooled gelatin coffee mixture to the mixer and blend all ingredients until smooth
- Pour in the heavy whipping cream and blend on high until consistency has thickened
- Spoon into glass containers
- Sprinkle cocoa powder to garnish
- Refrigerate for two hours and enjoy!
PRO TIP: Use fresh whole coffee beans, but do not grind beans until you are going to begin this recipe. This will ensure the beans maintain their taste.
Leave your comments below to share your favorite coffee recipe.
Ring in the New Year with this recipe! Want to change up your latte game? Consider making a Teasia Coffee (Panama Boquete) Ice Cream Cake. You’ll be the hit of the party with this wonderful tasting treat.
1 19.5-ounce family size box brownie mix (additional required ingredients)
1 28-ounce container coffee ice cream
1 ½ tablespoons unsweetened cocoa powder
2 teaspoons of Teasia Coffee Panama Boquete (ground)
Preheat the oven to 350o. Line a 9 by 13-inch pan with foil and coat with cooking spray. Prepare the brownie mix add Teasia Coffee Panama Boquete grounds into the brownie mix; pour into the pan and bake as directed. Let cool, then remove from the pan.
Cut out the three brownie circles: one the size of the bottom of the ice cream, one the size of the middle, and one for the top.
Carefully peel off the ice cream carton and remove the ice cream in one piece. Cut the ice cream in half crosswise.
Assemble the cake upside down on a baking sheet as shown; Put the largest brownie on the bottom, then the wider half of the ice cream, then the medium brownie, then the remaining ice cream, then the smallest one. Freeze for one hour.
PRO TIP: For larger portions, double this recipe to share with more friends and family!
Looking for a Splendid and delicious tea for the holidays, look no further because this Christmas Black tea taste like no other. The cinnamon sticks some pineapple all mixed with Black Tea really flow perfectly together giving it a taste you need to try. Don’t let me tell you all about it go ahead and make it for yourself today!
2 cinnamon sticks
2 tbsp whole cloves
3 cups sugar (1.5 cup for less sweet)
1 qt. boiling water
1 kcup of Teasia Black Tea
3 lemons squeezed
1 cup pineapple juice
1 cup orange juice
3 quarts boiling water
- In a large saucepan, bring water to a boil; remove from heat. Add some Teasia black Tea; Cover for at least 3-5 minutes according to taste. Discard tea k-cups. Stir in 3 cups of sugar until dissolved. Transfer to a pitcher; cool slightly. Stir in 1 cup of pineapple juices and orange juices.
- Refrigerate, covered, overnight. Serve over ice. Garnish as desired.
PRO TIP: For a stronger tea flavor, add 3 Teasia Black tea kcups (brewed) and reduce the amount of water you boil.
Let us know how you enjoy this recipe.
The holidays are here! Start it off right with a Bundt Cake made with your favorite Teasia Coffee flavor. By the end of this holiday season your whole family will want the recipe. A fun and favorable recipe that all your family members will surely enjoy, don’t take our word make it yourself today.
Vegetable oil spray
5 ounces bittersweet chocolate, chopped
3/4 cup canola oil
1 cup sugar
1 large egg
2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 tablespoon baking soda
3/4 teaspoon salt
1 cup of Uganda Bugisu (brewed)
1 cup buttermilk
1/3 cup heavy cream
1/2 tablespoon corn syrup
1/2 tablespoon unsalted butter
- Preheat the oven to 350°F.
- To make the cake: Place the cup of brewed Uganda Bugisu coffee, butter, and cocoa in a small saucepan or microwave-safe bowl. Heat, stirring, until the butter melts. Remove from the heat, and whisk until smooth. Let the mixture cool for 10 minutes.
- While the chocolate is cooling, put the sugar, baking powder, baking soda, salt, and flour into a mixing bowl, whisking to combine.
- Pour the cooled chocolate mixture into the bowl with the dry ingredients, and mix until thoroughly combined. Scrape the bottom and sides of the bowl, and mix again to incorporate any residue.
- In a separate bowl, whisk together the vanilla, eggs, and heavy cream. Mix into the chocolate batter, stirring until thoroughly combined.
- Thoroughly grease a 10- to 12-cup Bundt pan, preferably non-stick. Pour the batter into the prepared pan. Bake the cake for 50 to 55 minutes, until a long toothpick or skewer inserted into the center comes out clean. Note: a pan with a dark interior will bake the cake more quickly; start checking at about 40 minutes.
- Remove the cake from the oven, wait 5 minutes, and turn the pan over onto a cooling rack. After 5 more minutes, lift the pan off the cake. Let the cake cool completely before icing.
- To make the icing: Combine the chocolate and cream in a microwave-safe bowl, or in a saucepan set over medium heat. Heat until the cream starts to bubble around the edges.
- Remove from the heat, and stir until the chocolate melts and the mixture is smooth. Spoon the icing over the top of the cake, letting it drip down the sides.
- Store any leftover cake at room temperature, well wrapped, for several days. Freeze for longer storage.
PRO TIP: To intensify the chocolate flavor of this cake and cut down on the sweetness level, try a stronger brew of Teasia Coffee .
STRONG: Teasia Rwanda Coffee
SWEET: Teasia Tanzania Peaberry Coffee
Are you ever craving for an extra creamy hot milk tea? If you’re into sweet and creamy, we’re taking you on a trip to Hong Kong! Instead of your typical milk and sugar recipe for you add into English tea, we are putting a spin into this classic Asian drink for all to enjoy.
2 Teasia English Breakfast Tea Kcups
1 can sweetened condensed milk – (evaporated milk will work, but you’ll need to add some sugar)
- Brew Teasia English Breakfast Tea as instructed.
- Add contents into saucepan and stir in condensed milk.
- Simmer for 3 minutes and remove from heat.
- Serve and Enjoy!
PRO TIP: This drink is also delicious on ICE but make sure to chill the tea first before adding ice.
Day 10: Black Tea
Flavor Highlights: I enjoy the nutty aftertaste with this black tea. This is a drink I would also have instead of a coffee because of the caffeine boost it gives me without getting shaky.
A whole wheat toast with strawberry jam is what I would pair this tea with. I normally will not go for this tea because of its’ bitterness, but to my surprise, this tea is incredibly smooth. The aroma is therapeutic and also delicious.
Want to try a variety of our Teasia teas without having to buy entire boxes of each flavor? Try our Variety Pack and discover your favorite! Each box includes our 4 flavors from our Formosa series: Green Tea, Oolong Tea, Roasted Oolong Tea, and Black Tea: Buy Now