Teasia Citrus Earl Grey Iced Tea Recipe Recipe #3 of 8

Early_Grey_Tea

WHAT YOU’LL NEED:

6 Teasia Earl Grey Tea K-Cups
1 C water
½ TSP vanilla extract
¾ C sugar
¾ C thawed limeade concentrate
1 lemon sliced
1 lime sliced
1 orange sliced

WHAT YOU’LL DO:

  1. Brew Teasia Earl Grey Tea K-Cups as normal.
  2. Combine sugar, limeade concentrate, water, extracts and sliced fruit with Teasia Earl Grey Tea in large pitcher.
  3. Fill up glasses with cubed or crushed ice.
  4. Fill glasses to the brim.
  5. Enjoy!

PRO TIP: Add more limeade concentrate to taste to make it a Teasia Palmer!

Don’t forget to check out our other ice tea recipes!

Recipe 1: Teasia Iced Peach Green Tea
Recipe 2: Teasia Iced Pineapple Chamomile Mint Tea
Recipe 3: Teasia Iced Oolong Cinnamon Tea
Recipe 4: Teasia Iced Lavender Rose Black Tea
Recipe 5: Teasia Iced Raspberry Roasted Oolong Tea

If you have a favorite that you’ve tried. We would love to hear about it at the comments below.

 

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Teasia Basil Tropical Iced Tea Recipe #2 of 8

Tropical Tea

Escape to paradise with our Tropical Tea – an infusion of hibiscus, apple, orange peel and coconut. Refreshingly vibrant and fruity, with a hint of tang, it’s sure to be a crowd-pleaser. Our caffeine-free recipe is so refreshing you can whip it up in no time to share with family and friends.

WHAT YOU’LL NEED:

6 Teasia Tropical Tea K-Cups
3 c fresh raspberries
1 liter carbonated water
1 c sugar
1 c fresh basil leaves, chopped
¼ c lemon or lime juice

DIRECTIONS:

  1. Brew Teasia Tropical Tea per instructions on the box. Set tea aside.
  2. Combine sugar, fresh basil, lemon/lime juice and raspberries to saucepan on stove top. If you don’t have any fresh berries, you can use frozen. Mash berries, heat for seven minutes.
  3. Add tea to stove top and let everything combined sit for 20 minutes.
  4. Add tea to pitcher and refrigerate until served.
  5. Add carbonated water before serving
  6. Serve over cubed or crushed ice

Enjoy!

PRO TIP: If you have leftover raspberries, add them to your iced tea to make a beautiful garnish

Don’t forget to check out our other ice tea recipes!

Recipe 1: Teasia Iced Peach Green Tea
Recipe 2: Teasia Iced Pineapple Chamomile Mint Tea
Recipe 3: Teasia Iced Oolong Cinnamon Tea
Recipe 4: Teasia Iced Lavender Rose Black Tea
Recipe 5: Teasia Iced Raspberry Roasted Oolong Tea

If you have a favorite that you’ve tried. We would love to hear about it at the comments below.

 

Teasia Blackcurrant & Cherry Iced Tea Recipe #1 of 8

Black Currant Tea

Summer is coming to a close, but we are not ready to say goodbye yet! We are going to be sharing our Teasia International Series and Fruit Series ice tea recipes.  where we share 8 different tea recipes for you to try at home to share with friends and family. 

We didn’t forget everyone’s favorite classic ice tea recipe. We have a super simple recipe that we have adapted from southern sweet tea recipes to share with you today. 

WHAT YOU’LL NEED:

8 Teasia Black Currant Tea K-Cups
¼ C sugar
¼ C honey (optional)
1 tbsp ginger (sliced works too)
6 tbsp cherry juice

DIRECTIONS:

Brew Teasia Black Currant Tea K-Cups per instructions on the box.  Add Tea to a large pitcher (make sure it’s safe for hot liquids), while still hot, add in ginger and let steep for 10 minutes. Add juice and sugar. Stir until all mixed. Strain ginger out of pitcher.
Chill before serving and add some ice!

Enjoy!

PRO TIP: If you find yourself with a sore throat, add in a little more ginger and serve warm in order to help combat the pain and create a tea that is both delicious and soothing.

Don’t forget to check out our other ice tea recipes!

Recipe 1: Teasia Iced Peach Green Tea
Recipe 2: Teasia Iced Pineapple Chamomile Mint Tea
Recipe 3: Teasia Iced Oolong Cinnamon Tea
Recipe 4: Teasia Iced Lavender Rose Black Tea
Recipe 5: Teasia Iced Raspberry Roasted Oolong Tea

If you have a favorite that you’ve tried. We would love to hear about it at the comments below.

 

New Tea Flavor Reveal Week 3: Peach Rose Tea

Stay Tuned-PeachRoseTea

We’re excited to Reveal Peach Rose Tea which is our third FRUIT SERIES Tea Flavor coming this Summer! TUNE in NEXT WEEK to find out what our FINAL FRUIT SERIES Flavor is! Comment below with your guess of what our final Fruit Series flavor is!⠀

ORDER: https://buff.ly/2KYHd84

Follow Us on Instagram: https://www.instagram.com/p/Bz8bRDqlxDX/

Also, stay tuned NEXT week because we are going to reveal our last flavor and giveaway details!

 

New Tea Flavor Reveal! Blackcurrant Tea & Tropical Tea

Stay Tuned-TropicalTea

We’re excited to Reveal Tropical Tea which is our second FRUIT SERIES Tea Flavor coming this Summer! TUNE in EVERY WEEK to find out what our NEXT FRUIT SERIES Flavor is! What do you think is our next flavor? Comment below with your guess!⠀

ORDER: https://buff.ly/2KYHd84

Follow Us on Instagram: https://www.instagram.com/p/Bz8bRDqlxDX/

 

New Tea Flavors Announcement: Blackcurrant Tea

Stay Tuned-Blackcurrant

We’re excited to Reveal Blackcurrant Tea which is 1 out of 4 NEW FRUIT SERIES Tea Flavors coming this Summer! TUNE in EVERY WEEK to find out what our NEXT FRUIT SERIES Flavor is! Can you guess our next flavor? Comment below!⠀

ORDER: https://buff.ly/2KYHd84

 

Best Fourth of July Drinks

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You have your sparklers ready, fruit ready, flag themed plates and cups ready. Don’t forget to add some of these holiday favorite drinks to your BBQ.

Here we have some of our customer favorite drinks that are refreshing, delicious and also kid-friendly:

  1. Teasia Iced Rooibos Lemongrass Sangria – filled with fruits of your choice, we used peaches, pineapple and mixed berries. This non-alcoholic refresher can be easily made into an adult version with some of your favorite liqueurs.Rooibos Lemongrass Sangria Tea
  2. Teasia Iced Jasmine Green Tea Mojito – this minty lime delight will surely be a hit at your BBQ. Iced Jasmine Green Tea Mojito
  3. Teasia Classic Sweet Tea – Who doesn’t love a classic sweet tea? Super easy to make and you only need a couple of ingredients!Class Teasia Sweet Tea
  4. Teasia Iced Pineapple Chamomile Mint Tea – Get ready to make extra batches of this tropical ice blended drink. What better way to enjoy this icy drink while enjoying fireworks.Iced Pineapple Chamomile Mint Tea

Happy Independence Day!

 

Teasia Earl Grey Lavender Cupcakes Recipe – for Mother’s Day

Mother's Day Recipe_.jpg

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.

INGREDIENTS

Cupcake

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

Frosting

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)

INSTRUCTIONS

Cupcakes

  1. 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.
  2. Preheat the oven to 350 F, and line cupcake tins with paper liners. Whisk together the flour, baking powder, and salt, and set aside.
  3. 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.
  4. 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.
  5. 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.
  6. PRO TIP: Cool completely on a wire rack before frosting them.

TO MAKE THE FROSTING:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Now it’s time to decorate & enjoy!

Jose’s Teasia Coffee-A-Day Tasting- Day 13 with Guatemala Antiqua (Regular Brew)

Regular Basis Coffee

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?

Chai Spiced Sugar Cookies

shortbread

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

COOKIES:
1 TSP baking soda
½ TSP baking powder
2 ¾ Cups all-purpose flour
1 Cup softened butter
1 Egg
1 TSP vanilla extract
1 ½ Cups white sugar

ICING:
½ CUP Teasia Chai Tea, brewed
2 Cups powdered sugar
¼ TSP pure vanilla extract
1 ½ TBSP meringue powder

DIRECTIONS

COOKIES:

  1. Preheat oven to 375 degrees F
  2. Mix together flour, baking soda, and baking powder
  3. In a separate bowl, cream together butter and sugar until smooth. Beat in egg and vanilla.
  4. Slowly blend in the dry ingredients.
  5. Roll rounded spoonful of cookie dough into balls or roll out and cut out your favorite shapes
  6. Place on cookie sheet
  7. Bake for 8-10 minutes or until golden brown
  8. ENJOY!

ICING:

  1. Let Teasia Chai Tea cool to room temperature.
  2. Combine powdered sugar and meringue powder in electric or stand mixer
  3. Add ¼ CUP of Teasia Chai Tea and vanilla extract to mixer
  4. Beat on medium speed for 5-10 minutes or until stiff, glossy peaks form.
  5. 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.