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.
Milk teas are not just a drink of choice, they are a way of life. We know it sounds a little dramatic but you won’t be able to blame us. Getting motivated to workout can be tough, especially during the holiday seasons. With all of the holiday food wearing you down it can feel like you’re in a slump. Or better yet, a food coma. The easiest way to get out of this is to get up and workout. It does help a little when you’ve got our secret ingredient waiting for you at the end of a long gym session. Packed with protein, dairy-free and made with Teasia Green Tea K-Cups , there is no way you will feel guilty about indulging in this post-workout treat.
What You’ll Need:
1 Teasia Green Tea K-Cup
2 TBSP virgin coconut oil
Vanilla whey protein powder (see instructions on back of package for measurements)
1 GENEROUS dash of cinnamon powder
1. Prepare your Teasia Green Tea K-Cup as normal
2. Blend together tea and coconut oil while tea is still hot
3. Let mixture cool and then add protein powder and cinnamon
Please let us know your favorite workouts in the comments below!
Honeybush is kinda our JAM. Just kidding, (not really) but it really has become one of our favorite jelly additions. Honeybush tea has flavors from South Africa which are light, and woody with a taste of honey. The naturally lightly sweetened caffeine free tea is perfect for a fruity and delicious jelly. Which is exactly what our Honey Buttered Biscuits from earlier in our 12 days of Christmas needs to be paired with. Which is why I want to share with you the perfectly light and sweet topping to a flaky biscuit. Made with Teasia Honeybush Tea K-Cups to create the highest quality taste, this jelly is sure to delight all the little (and big) elves running around your house.
What You’ll Need:
The contents of 6 Teasia Honeybush Tea K-Cups
Sure-Jell premium fruit pectin (follow instructions on box for quantity)
3 ¼ Cups sugar
2 ¼ Cups boiling water
¼ Cup fresh lemon juice
1. Steep Teasia Honeybush Tea Contents in boiling water for 5 minutes
2. Strain water into a 6-8 quart pan
3. Add pectin, lemon juice and sugar to the pan
4. Bring to a boil over high heat
5. Cook for 25-30 mins stirring occasionally
6. Candy thermometer should read 220 F
7. Transfer the jelly into mason jars
8. Refrigerate for up to 3 weeks
Pro-Tip: Serve with our Honey Buttered Biscuit!
Please leave us a comment below letting us know if you gave this recipe a try!
A couple of days ago we talked about our love affair with brunches. We even shared a recipe that was perfect for a brisk morning, Rose Black Bubble Tea. Today, we want to share your next brunch binge: Honey Buttered Biscuits. The perfect pastry to pair with our Teasia Genmaicha Green Tea. The nutty taste and aroma of our Tea paired with the flaky buttery honey drizzled biscuits is enough to make anyone’s Sunday morning dreams come true. In a perfect world I would tear apart each layer and use them as blankets of buttery bliss, but since that utopia doesn’t exist yet, I’ll settle for breakfast.
What You’ll Need:
3 Cups all purpose flour
1 Tablespoon baking powder
1 Cup milk
1 Teaspoon salt
¼ Cup honey
1 ½ sticks of cold unsalted butter
1 Teasia Genmaicha Green Tea K-Cup (Per person)
- Preheat oven to 400 F.
- Line a baking sheet with parchment paper.
- In a bowl combine: flour, baking powder and salt.
- In a separate bowl combine: milk and honey. Stir until completely combined.
- Cut butter into chunks and add it to flour bowl.
- Use a pastry cutter to cut the butter into the flour into the size of peas.
- Add milk and honey mixture to the flour mix and mix until there are no dry spots.
- Flour your work surface and roll dough out into a large rectangle.
- Roll it until it’s about a ½ inch thick and fold in thirds like a letter.
- Roll in again and fold into thirds again.
- Roll again, this time until it’s 1 inch thick.
- Use a 3 inch biscuit cutter and cut as many biscuits as you can.
- Re-roll the scraps until you get as many biscuits as you can from the dough.
- Place biscuits on baking sheet and brush tops with butter.
- Bake at 400 F for 12-14 minutes.
- While your biscuits are baking start brewing your Teasia Genmaicha Green Tea K-Cups.
We always serve our biscuits drizzled with honey and set out jams for guests. Also a nice touch would be tomake sure everybody has a nice hot cup of Teasia Genmaicha Green Tea to wash down these sweet treats. Let us know in the comments below how you serve your biscuits!
Fa la la la la the holidays are upon us! You are probably wondering what you’re going to bring to all of the amazing Holiday soirees you’ve already been invited to. The parties are always a blast once you get there but the pressure of bringing the perfect dish can consume you pre-party. You want to bring something amazing but you also don’t want to spend your whole day in the kitchen.
Don’t worry! We have the perfect solution, Jasmine tea brown sugar caramels. It takes less than 30 minutes in the kitchen and you have yourself the perfect addition to your next Holiday party. Jasmine infused soft pillows of caramel. There is no way there is anything on Earth that will melt in your mouth the way that these babies do. YUM! These caramels call for the highest quality of jasmine tea you can get your hands on which is why Teasia Jasmine Green Tea K-Cups are the only way to go when it comes to this recipe.
What You’ll Need:
The contents of two Teasia Jasmine Green Tea K-Cups
1 Cup half & half
1 Cup brown sugar
Sprinkle of salt
½ Cup light corn syrup
¼ Cup butter (Cut into cubes)
1 Teaspoon vanilla extract
- Butter a 8X8 pan and line it with buttered parchment paper
- Heat half & half in saucepan until it’s near boiling
- Add loose leaf tea into saucepan and let steep for 2-3 minutes
- Scoop out tea and set the saucepan aside
- Add brown sugar and butter to a separate saucepan, melt while whisking
- Once completely melted, add corn syrup, salt and half & half
- Whisk to combine
- Once combined stop whisking and bring saucepan to a simmer
- Cook until a candy thermometer reads 244F
- Remove from heat, add vanilla extract
- Pour into buttered 8X8 pan
- Allow to cool and cut into squares
To store wrap in wax paper (so the caramel doesn’t stick).
Leave a comment below letting us know if you’ll try this recipe this holiday season!
Cold days mean late nights cheering on our kids at the park! Whether it’s softball practice or baseball it can get cold out on those fields. With this next recipe in our 12 days of Recipes, you are sure to stay warm at every sporting event you attend this season. Winter in a cup, Vanilla Rooibos Lemongrass Tea made with Teasia Rooibos Lemongrass Tea K-Cups. This caffeine free tea is perfect for late night outings when you’re brave enough to bare the crisp breeze. A splash of milk brings out the naturally sweet flavors of the tea. Pack this in your favorite thermos and hit the road!
What You’ll Need:
1 Teasia Rooibos Lemongrass Tea K-Cup
2 Tablespoon of milk (we also like using almond milk)
½ Teaspoon of cinnamon
½ Teaspoon of vanilla extract
1 Teaspoon sugar
1) Brew your Teasia Rooibos Lemongrass Tea K-Cup as normal
2) Add sugar into freshly brewed Teasia Tea
3) Stir until completely dissolved
4) Add vanilla extract, milk and cinnamon
5) Stir & Enjoy! YUMMMM
Please let us know your favorite Teasia Tea twist recipes in the comments below.
Celebrate Sunday Funday with our third recipe of our 12 Days of Recipes in Winter. Are you ready for some homemade brunch? Even during this cooler weather, we love to sit on the deck with friends and family and enjoy the breeze and the conversation. One of the simple luxuries you can enjoy on a Sunday morning is the sweet aroma of Teasia Rose Black Tea K-Cups. Mix that with a honey smothered croissant and you are ready for some serious relaxation. Step up your brunch game up with this recipe that adds tapioca pearls and a touch of sweetness for an all new take on Sunday mornings.
4 Teasia Rose Black Tea K-Cups
½ Cup of whole milk (substitute with almond milk or any other plant-based milk if you’re looking for something dairy free)
1 Tablespoon sugar
1 Cup tapioca pearls
1. Follow instructions on tapioca pearl packaging.
2.Brew your four Teasia Rose Black Tea K-Cups (strong).
3. Add sugar to freshly brewed hot Teasia tea and stir until dissolved.
4. Let tea completely chill in refrigerator before serving.
5. Add tapioca pearls to the bottom of two cups.
6. Add ice, milk and tea to cocktail shaker and strain into each cup.
Please let us know what your favorite brunch dishes are for a Sunday morning in the comments below.
Loving all of these recipes? Check back tomorrow for a Chamomile Mint Tea recipe.
Are you thinking of those summer days where the weather is warm and you’re enjoying the outdoors? Well, when it gets too cold but you want to feel like you’re enjoying the warm summer sun, don’t forget to try some Apple cider with a tea type of twist. We are introducing Day 2 of our 12 Days of Recipes in December with our Apple Black Tea Cider recipe.
The key to the perfect apple cider is Teasia Black Tea, bringing out the flavor of the fruit. Its unique caramel flavor adds to the sweet taste.
½ Cup apple cider
1 Tablespoon brown sugar
2 Whole all spice
2 Whole cloves
¼ Teaspoon minced fresh ginger root (optional)
1 Teasia Black Tea K-Cup
- Brew Teasia Black Tea K-Cup as normal
- Combine apple cider, ginger root, cloves, allspice and freshly brewed tea.
- Let steep for 5 minutes.
- Remove spices out by using a strainer.
- Stir in brown sugar.
Now you are ready to enjoy. Remember, you can enjoy this recipe with your friends and family!
We’d love to hear what you think about our recipes and if you have any to share, leave a comment below.
Tomorrow, we will be sharing our next recipe which stars Bubble Milk Tea! We can’t wait to share it.
There is nothing like December. Finally cool nights here in Southern California. More than that there are all the amazing flavors of winter. Especially one of our favorite’s is, peppermint. Mix that with chocolate and tea and you’ll find us singing fa la-la-la-la all season long.
We will be sharing 12 Days of Recipes during December through this Holiday Season.
2 ounces of semisweet dark chocolate
1 Teasia Oolong Tea K-Cup
¼ cup milk (more or less depending on your preference)
½ to 1 teaspoon of peppermint extract
- Grate your semisweet dark chocolate using 2 oz for every cup of tea you make.
- Brew your Teasia Oolong Tea K-Cup like you normally would.
- Add your chocolate into a saucepan and stir in a ½ cup of your brewed tea.
- Wait until your chocolate is completely melted, then add the rest of your tea and whisk together.
- Add milk and peppermint extract then whisk together.
- Heat over low heat until steaming then serve.
Top this delicious tea with whipped cream and sprinkle grated chocolate over top.
Let us know in the comments below what you think of our take on hot chocolate tea.
Stay tuned for tomorrow’s recipe, which will include our Teasia Black Tea.