Jose’s Teasia Coffee-A-Day Tasting- Day 19 with Sumatra Mandheling (Regular Brew)

My Coffee List Sumatra

Up next is one of the office favorite’s: Sumatra Mandheling . These coffee beans are grown on the Indonesian island of Sumatra. Mandheling is known for its full body and vibrancy. Because these coffee plants are grown in the rich volcanic soil and tropical climate, the flavors are earthy and intense.

Here is what I experienced with this cup of single origin coffee which was brewed in a coffee maker. I find it the easiest while I’m at work to just brew a simple cup and head back to my desk and start my day.

Placing the coffee cup up to my nose I was hit with a strong coffee roast. Wow!!!  I was anticipating something really strong and acidic, but I wrong.  My first sip provided me with a smooth and favorable taste and was pleasantly surprised. The coffee itself isn’t too strong which is great for me and the flavor profile is complex but pleasing. All the flavors mix perfectly well with one another from the herbs to the chocolate. This is a coffee I’d definitely add onto my list of coffee to drink on a regular basis.

PRO TIP: This would make an exceptional dessert type of coffee so just add some creamer and sweeten it.

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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!

Teasia Margarita Recipe with Chamomile Mint Tea (Teagarita)

Margarita with tea - teagarita

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

INGREDIENTS
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
Ice

INSTRUCTIONS
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.
3. Enjoy!

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.
3. Enjoy!

PRO TIP:

  • 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

 

Ricotta Brazil Fazenda Coffee Mousse (Low Carb & Sugar Free)

 

coffee mousse.jpgWe 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.

Ingredients:

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

 Instructions:

  1. Prepare your gelatin and pour your hot Teasia coffee into the mix until dissolved
  2. Set aside to cool
  3. Blend well the salt, stevia, espresso, ricotta cheese, and vanilla extract in a mixer
  4. Pour in the cooled gelatin coffee mixture to the mixer and blend all ingredients until smooth
  5. Pour in the heavy whipping cream and blend on high until consistency has thickened
  6. Spoon into glass containers
  7. Sprinkle cocoa powder to garnish
  8. 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.

Hong Kong Style Milk Tea

tea party

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.

Ingredients:
2 Teasia English Breakfast Tea Kcups
1 can sweetened condensed milk – (evaporated milk will work, but you’ll need to add some sugar)

Instructions:

  1. Brew Teasia English Breakfast Tea as instructed.
  2. Add contents into saucepan and stir in condensed milk.
  3. Simmer for 3 minutes and remove from heat.
  4. Serve and Enjoy!

 PRO TIP:  This drink is also delicious on ICE but make sure to chill the tea first before adding ice.

 

 

Double Chocolate Chunk Coffee Muffins

coffee chocolate chunk

We have something special for everyone today. Choose to enjoy these during breakfast or for dessert is completely up to you but we suggest giving them both a try. You can eat these with a side of fruit in the morning for a Friday treat or heat these little babies up and serve them with a side of ice cream for a chocolatey dessert a la mode. These muffins only take about 40 mins to make from start to finish.

WHAT YOU’LL NEED:

½ stick of butter
4 ounces bittersweet chocolate, chopped
2 cups flour
½ cup sugar
⅓ cup unsweetened cocoa powder
1 tablespoon baking powder
1 tablespoon espresso powder
½ tablespoon baking soda
½ teaspoon cinnamon
½ teaspoon salt
⅓ cup brown sugar, packed
1 cup Teasia Coffee Indian Monsooned Malabar coffee, cooled
¼ cup sour cream (if you don’t have it, skip it!)
1 large egg
1 teaspoon vanilla extract

DIRECTIONS:

  1. Preheat the oven to 375 degrees F. Butter or spray your muffin tin.
  2. Place a heat proof bowl over a pan of simmering water.  Add butter and half of the chocolate. Stir until chocolate is almost melted. Remove from heat and stir chocolate until completely melted and then let cool for 5 minutes.
  3. In a separate bowl stir together all of the dry ingredients. (Leaving out the leftover chocolate).
  4. Add in your Teasia Coffee Indian Monsooned Malabar coffee, sour cream, egg and vanilla extract to the bowl with melted chocolate and mix. Add the wet ingredients into the dry ingredient bowl, whisk quickly. Stir in remaining chocolate.
  5. Bake muffins for 18-20 minutes.
  6. Transfer muffins to a cooling rack and let them cool for 5 minutes.
  7. ENJOY!

Make sure you get your hands on the Teasia Coffee Indian Monsooned Malabar coffee for the best tasting chocolate chunk coffee muffins around!

In the comments below let us know if you tried these muffins for breakfast or dessert!

12 Days of Recipes: No. 7: Earl Grey Vanilla Pound Cake

Is it Friday yet? Don’t worry, while we wait, we can try some tea with cake. We have whipped up a recipe for the most delicious Earl Grey Tea cake. Earl grey tea is one of the best teas to bake with and there are countless recipes out there that include the essence of earl grey so we thought we’d create our very own. The flavor pairs well with simple vanilla.

If baking is one of your favorite pastimes or you love seeing that smile on someone’s face after they’ve tried what you’ve baked, then this one is for you.  Don’t forget that adding some tea into a recipe can really add another depth of layer to your recipes and everyone will be in love once they taste this cake. 

Earl grey cake.jpg

What You’ll Need:
2 Teasia Earl Grey Tea K-Cups
½ Cup butter
2 Cups flour
1 Cup sugar
4 Teaspoons baking powder
2 Eggs
1 Cup whole milk
½ Teaspoon vanilla

Directions:

  1. Preheat oven to 350 F
  2. Butter a cake pan
  3. In a small saucepan heat milk until hot
  4. Empty the contents of your Teasia Earl Grey Tea K-Cups into saucepan and let it steep for 10 minutes
  5. Scoop out tea leaves from milk and set saucepan aside
  6. In a bowl cream sugar and butter
  7. Add eggs one at a time
  8. Add vanilla and mix together
  9. In another bowl combine flour and baking powder
  10. Add ⅓ of flour mix and ½ of the tea milk to your butter bowl
  11. Repeat until all combined
  12. Pour into cake pan
  13. Bake at 350 F for 45 minutes
  14. Let cake cool for 10 minutes and transfer to a serving tray

Enjoy!

PRO TIP
Ice with a simple vanilla frosting and top with your favorite seasonal fruits.

Please let us know your favorite recipe to add Teasia Earl Grey Tea K-Cups too in the comments below.

12 Days of Recipes: No. 6 – Jasmine Tea Brown Sugar Caramels

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.

Christmas party.jpg

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

Directions:

  1. Butter a 8X8 pan and line it with buttered parchment paper
  2. Heat half & half in saucepan until it’s near boiling
  3. Add loose leaf tea into saucepan and let steep for 2-3 minutes
  4. Scoop out tea and set the saucepan aside
  5. Add brown sugar and butter to a separate saucepan, melt while whisking
  6. Once completely melted, add corn syrup, salt and half & half
  7. Whisk to combine
  8. Once combined stop whisking and bring saucepan to a simmer
  9. Cook until a candy thermometer reads 244F
  10. Remove from heat, add vanilla extract
  11. Pour into buttered 8X8 pan
  12. Allow to cool and cut into squares

Enjoy!

PRO TIP:

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!

 

S’mores Please

autumn-mott-98514Fall brings some s’mores into our lives. Even when it’s getting chilly, we can huddle around a fire at anytime and make some s’mores!

November is National Peanut Butter Lover’s Month so let’s celebrate with it right by closing off the month with this easy and delicious recipe and more!

There are a couple of different recipes that we like to mix in with the classic s’mores.

There will be a couple different ingredients to pick up but the basics to have on hand are of course:

Your Favorite Chocolate
Graham Crackers
Marshmallows

HACK ONE:
Of course hack number 1 is PEANUT BUTTER!

You can take care of this a couple different ways. The first way would be to just spread a generous amount of peanut butter onto one of your graham crackers prior to assembly.

The second is to cash in on a two-for-one and just pick up peanut butter cups to replace your regular chocolate. YUM!

Both are easy as can be so i guess the real question is, crunchy or smooth?

HACK TWO:

Hack number 2 is mini waffles!

You can pick these up at any grocery store. Replace your graham crackers with mini waffles and watch how much fun eating a s’more can really be.

You can toast these bad boys over the fire along with your marshmallows, or you can make it an at home bonfire in the kitchen!

This is a great recipe for little ones because they have something mini sized and delicious

I guarantee this s’more hack will be the talk on the bonfire.

HACK THREE:

Hack 3, PRETZELS!

Yes! Another graham cracker substitute for when you’re ready to shake it up! Pretzels are the perfect addition to any chocolate included recipe. Stick your marshmallow and chocolate in between two pretzels.

Salty, sweet, perfection!

HACK FOUR:

Four! Caramel!

Believe it or not there are people out there who do not enjoy chocolate, or even worse, they’re allergic!  Do not think we don’t have a hack for you!

The sticky, sweet, ooey, gooey, goodness that is caramel. This switch up will have even the most die hard chocolate lovers reaching for the caramel bottle.

Remember: If you’re unable to make s’mores around a bonfire outside because it’s too cold, you can always do it at home in a microwave. Just be careful not to burn yourself and don’t put the graham crackers in the microwave for too long. You just need enough to melt the chocolate. 

Please comment below with any of your favorite s’mores hacks! I can’t wait to try them out!

Ice Cream Teasia Floats

ice cream

There is no better way to celebrate a hot summer day or any other day with our decadent creation. Ice Cream and Tea, a duo you normally don’t see paired together. After this recipe you’ll wonder why not! The most perfect summer treat for when you want something creamy and delicious.

What you’ll need:

Two Tablespoons of Teasia Rose Black Tea
½  cup of water
⅛ cup of sugar
Vanilla Ice Cream (French Vanilla Bean is our favorite)
Seltzer Water
Rainbow Sprinkles (Optional but encouraged!)

One of our favorite parts about this recipe is how simple it is!

Directions:

  1. Bring both the water and sugar to a boil on the stove, once the sugar dissolves, take the mixture off the heat and steep the tea for five minutes
  2. Pour 2 tablespoons of tea into a tall glass. (Prepare your Teasia kcup as you normally would.)
  3. Fill till the halfway mark with seltzer water
  4. Scoop ice cream till your cup is full!
  5. Optional: Sprinkle a little too many rainbow sprinkles on top
  6. Beat the heat and enjoy!

rose black tea

Teasia’s Rose Black Tea tea really helps bring out the flavors of summer! Roses and french vanilla ice cream, could there be a more dreamy dessert?

Let us know if you give this float a try and leave us a comment with your favorite tea-infused recipes!