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!
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.
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.
As we are saying goodbye to Winter and welcoming Spring, I am enjoying my freshly brewed single origin Mexican Decaf. Before taking a sip, I take a whiff of aroma of the coffee and there’s an enjoyable sweetness to it. I was surprised at my first sip as it was very acidic, which is something I have not come to enjoy so far after having so many tastings. I was able to take several more sips and get past the acidic taste (again, this is not my preference to drink coffee without any milk and sugar), I started to enjoy the sweet flavors.
If you’re looking for a decaf coffee, this would be it. Enjoy this roast with some breakfast such as toast and an omelet on a cloudy day.
How is our Mexican Decaf beans decaffeinated? Before roasting, the beans are pout through a water process to remove the caffeine but preserve the natural and full flavors resulting in a soft and sweet taste and a floral finish.
Day 9 starts with a wonderful cup of Mexican Chiapas freshly roasted single origin coffee beans. This is one of my favorite methods to prepare coffee because the Pour Over Method coffee flavor results in an aromatic, fuller serving of coffee compared to a coffee maker.
At first glance the one smell that captures your attention is the vanilla scent from the beans and even more apparent when the beans are ground. (Don’t forget to brew your coffee within 15 minutes of grinding the beans to ensure freshness and taste!) The mixture of cocoa and orange sounded strange to me but I was pleasantly surprised how well they pair together. The flavor comes out to be very mild and enjoyable, my preference of coffee drinks. After finishing my first cup I was ready for more! This is one of my favorites for sure and is highly recommended.
PRO-TIP: For the Pour Over Method, make sure to slowly pour the hot water over the filter which will allow time for the water to pull out more flavor from the grounds.
Stay tuned for Day 10’s coffee tasting where I am sharing my thoughts on our Mexican Decaf coffee beans.
Starting off day 8 of coffee tasting with a delectable Kenya AA single origin coffee beans roasted by Teasia. Here’s some history about the coffee: Kenya AA is considered to be one of the world’s best coffee beans – the area has a reputation for absolute excellence, especially because it lies near the region where coffee beans first originated. Grown on volcanic soils and high altitudes, beans grow slower allowing more time for flavor development and maturity.
I received this brew at the perfect time when it was raining and cold outside. The brew itself is really strong along with a strong citrus smell that I’m not a big fan of. I typically enjoy coffee that is creamier and sweet, which is why I’ve been recommending adding milk to coffee. After sipping this coffee, I was thinking that this would go great with a big breakfast platter with some eggs, pancakes, bacon, fruits, the works!
PRO TIP: If you’re a chocolate lover, you can always add some hot chocolate to coffee for a mocha!
Next week, we’re taking a trip to Mexico with Mexican Chiapas whole roasted beans.
Today I am trying the Ethiopia Sidamo. These coffees are known for their slightly woody aroma along with a rich body that is very complex along with a bright and vibrant aftertaste.
This coffee reminds me of our Teasia single origin Brazil Fazenda, as they both have a strong but smooth taste. There’s a well-balanced amount of flavor which consist of the peach and a good amount of citrus, but the main flavor and aroma is definitely buttery caramel. This brew would pair really nicely with some bacon & eggs, which is the perfect way to jump start your mornings. Also, super enjoyable as a cold brew that you can take along to the beach.
FUN FACT: Did you know that Ethiopia is the seventh largest producer of coffee and the top producer of coffee in Africa?
Leave us a comment below and let us know your favorite type of coffee!
It’s that time of year again and we are just loving this scone recipe. Whether you’re going to bake this for Galentine’s or even your Valentine’s, this is something so delicious and visually pleasing. Don’t forget to bake an extra batch for work to share with everyone.
2 cups flour
¼ cup sugar (use less if you plan on adding chocolate chips)
2 tsp baking powder
½ tsp salt
6 tablespoons of cold butter, cut into chunks
½ cup mini chocolate chips OR regular sized if you like larger chunks of chocolate
¾ cups + 1 tsp heavy cream, divided
1 tsp pure vanilla extract (We don’t recommend the imitation kind)
½ tsp red food coloring (for the pink color!)
- Preheat the oven to 400°F. Mix dry ingredients together: flour, sugar, baking powder and salt in large bowl. Cut cold butter with a butter knife so it resembles large, coarse crumbs. Gently stir in chocolate chips.
- Mix wet ingredients: ¾ c heavy cream, egg , vanilla along with food coloring into a mixing bowl. Using a wire whisk, blend ingredients well and if you feel your mixture isn’t pink enough, add a couple more drops of red food coloring. Add flour to mixture and stir to form a soft dough.
- Lightly flour your surface such as a cutting board and pat into an 8-inch circle. Using a round or heart-shaped cookie cutter, start cutting out your desired shapes.
- Continue to gather scraps of dough and shaping the dough into a circle and using cookie cutter to make additional scones.
- On an ungreased baking sheet, brush the tops with heavy cream (1 tsp).
- Place in oven for about 16 to 18 minutes or until golden brown. To ensure even baking, rotate your baking sheet at the 8-minute mark.
- Once done, let the scones cool on a wire rack.
Last step: We love to enjoy this freshly baked scone with our Teasia Coffee single origin coffee! Our top recommended flavors are: Colombia Huila, Ethiopia Sidamo and Congo Kivu.
PRO TIP: You can cut out these cones into heart shapes by using a cookie cutter. Spray cookie cutter with some cooking spray to prevent dough from sticking.