12 Days of Recipes: No. 12 – Coconut Green Tea

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.

Workout

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

Directions:
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
4. Enjoy!

Please let us know your favorite workouts in the comments below!

 

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12 Days of Recipes: No. 11 – Honeybush Tea Jelly

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.

 

Honeybush jellyWhat 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

Directions:
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!

12 Days of Recipes: No. 10 – Honey Buttered Biscuits

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.

Brunch 2

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)

Directions:

  1. Preheat oven to 400 F. 
  2. Line a baking sheet with parchment paper.
  3. In a bowl combine: flour, baking powder and salt.
  4. In a separate bowl combine: milk and honey. Stir until completely combined.
  5. Cut butter into chunks and add it to flour bowl.
  6. Use a pastry cutter to cut the butter into the flour into the size of peas.
  7. Add milk and honey mixture to the flour mix and mix until there are no dry spots.
  8. Flour your work surface and roll dough out into a large rectangle.
  9. Roll it until it’s about a ½ inch thick and fold in thirds like a letter.
  10. Roll in again and fold into thirds again.
  11. Roll again, this time until it’s 1 inch thick.
  12. Use a 3 inch biscuit cutter and cut as many biscuits as you can.
  13. Re-roll the scraps until you get as many biscuits as you can from the dough.
  14. Place biscuits on baking sheet and brush tops with butter.
  15. Bake at 400 F for 12-14 minutes.
  16. While your biscuits are baking start brewing your Teasia Genmaicha Green Tea K-Cups.

Enjoy!

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!

12 Days of Recipes: No. 8 – Roasted Oolong Ginger Tea

Flu season is here and so is the holiday season! Those two things certainly don’t pair well. I don’t know about you but we have zero time this season to be sick in bed. With shopping to do, pastries to bake and presents to wrap there is no room in our schedule to be under the weather. However, this dreaded flu season still looms over our heads and we’re not all going to make it out unscathed. Thankfully, we have the perfect cure for a sore throat and stuffy nose. One cup of this and kiss your symptoms goodbye. Try our Roasted Oolong Ginger Tea recipe which has Teasia Roasted Oolong Tea K-Cups mixed with ginger and lemon and it is exactly what the doctor ordered.

Ginger.png

What You’ll Need:
3 Cups water
1 Teaspoon ginger (finely chopped)
1 Teaspoon lemon juice
1 Teasia Roasted Oolong Tea K-Cup (per mug)
Sprig of mint

Directions:
1. Heat water in a pot and just as the water is about to boil (when you can see the bubbles forming on the inside of the pot), add ginger.

2.While water is boiling add the contents of your Teasia Roasted Oolong Tea K-Cup
3. Add in lemon juice.
4. Add sprig of mint.
5. Strain tea into a mug  and enjoy!

PRO TIP:
Add a little bit of honey or agave nectar to cut the sharp flavors of the ginger if you find it to be a little overwhelming. Just know that flavor is what kills all the germs!

Please leave a comment below with how hard flu season is hitting your home!

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!

 

12 Days of Recipes: No. 1 – Chocolate Peppermint Oolong Tea

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.

Peppermint Oolong Tea

Ingredients:

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

Directions:

  1. Grate your semisweet dark chocolate using 2 oz for every cup of tea you make.
  2. Brew your Teasia Oolong Tea K-Cup like you normally would.
  3. Add your chocolate into a saucepan and stir in a ½ cup of your brewed tea.
  4. Wait until your chocolate is completely melted, then add the rest of your tea and whisk together.
  5. Add milk and peppermint extract then whisk together.
  6. Heat over low heat until steaming then serve.

Pro Tip:
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.

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!