New Tea Flavor Reveal Week 3: Peach Rose Tea

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!⠀
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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

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!⠀
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New Tea Flavors Announcement: Blackcurrant Tea

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

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 14 with Honduras (Regular Brew)

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.

Chai Spiced Sugar Cookies

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.

Jose’s Teasia Coffee-A-Day Tasting- Day 7 with Ethiopia Sidamo (Regular Brew)

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!

Jose’s Teasia Coffee-A-Day Tasting- Day 6 with Ethiopia Yigracheffe (Regular Brew)

It’s day 6 of my coffee taste testing and I’m starting to get really into all these wonderful single origin coffee beans. If you could only smell the aroma when the beans are freshly roasted, it’s simply amazing.

Today’s coffee is from Ethiopia and it’s a bit hard to pronounce: Ethiopia Yirgacheffe or Irgacheffe. The beans are known for of the highest quality Arabica coffee beans in the world. Ethiopian Yirgacheffe has a high quality unique fragrance and distinctive flavor.

If I could compare this coffee I would say it’s close to Brazil Fazenda, they both have a strong yet smooth taste. There’s a well-balanced amount of flavor which consists of peach to the distinct amount of citrus, but the main flavor and smell is caramel.  YUM! How about a nice cup of freshly brewed single origin Ethiopia Yirgacheffe coffee enjoyed with a hearty breakfast with bacon and eggs to start your relaxing weekend. Afterwards, take a stroll on the beach to clear your mind.

PRO TIP: Due to its bright notes and vibrant aftertaste, this coffee makes an awesome iced coffee so don’t be afraid to add some ice and milk to enjoy!

Jose’s Teasia Coffee-A-Day Tasting- Day 2 with Brazil Fazenda (Regular Brew)

Today’s coffee is prepared the old fashioned way in the coffee maker. The Brazil Fazenda is smooth with light acidity and has a mild and buttery taste with hints of hazelnut and cocoa.

Highlights:  A strong coffee with a smooth taste to it that I really enjoyed. It’s a great coffee for everyday and I would recommend it for someone who doesn’t drink coffee daily too. The cocoa flavor is very enjoyable with every sip you take. The best food to pair with would be a breakfast sandwich on a croissant.

PRO TIP- If you feel the cocoa taste is too strong, add some sugar to balance it out with some sweetness.

Next week, Jose is trying our Burundi which is full-bodied with notes of black tea, sweet apricot, juicy cherry and a tang of orange juice.

Latte of Ice Cream Cake

Ring in the New Year with this recipe!  Want to change up your latte game? Consider making a Teasia Coffee (Panama Boquete) Ice Cream Cake. You’ll be the hit of the party with this wonderful tasting treat.

Ingredients:

1 19.5-ounce family size box brownie mix (additional required ingredients)
1 28-ounce container coffee ice cream
1 ½ tablespoons unsweetened cocoa powder
2 teaspoons of Teasia Coffee Panama Boquete (ground)
Cooking Spray

Instructions:

Preheat the oven to 350^o. Line a 9 by 13-inch pan with foil and coat with cooking spray. Prepare the brownie mix add Teasia Coffee Panama Boquete grounds into the brownie mix; pour into the pan and bake as directed. Let cool, then remove from the pan.

Cut out the three brownie circles: one the size of the bottom of the ice cream, one the size of the middle, and one for the top.

Carefully peel off the ice cream carton and remove the ice cream in one piece. Cut the ice cream in half crosswise.

Assemble the cake upside down on a baking sheet as shown; Put the largest brownie on the bottom, then the wider half of the ice cream, then the medium brownie, then the remaining ice cream, then the smallest one. Freeze for one hour.

PRO TIP: For larger portions, double this recipe to share with more friends and family!