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.
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 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 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!
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.
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.
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)
Preheat the oven to 350o. 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!
Looking for a Splendid and delicious tea for the holidays, look no further because this Christmas Black tea taste like no other. The cinnamon sticks some pineapple all mixed with Black Tea really flow perfectly together giving it a taste you need to try. Don’t let me tell you all about it go ahead and make it for yourself today!
2 cinnamon sticks
2 tbsp whole cloves
3 cups sugar (1.5 cup for less sweet)
1 qt. boiling water
1 kcup of Teasia Black Tea
3 lemons squeezed
1 cup pineapple juice
1 cup orange juice
3 quarts boiling water
- In a large saucepan, bring water to a boil; remove from heat. Add some Teasia black Tea; Cover for at least 3-5 minutes according to taste. Discard tea k-cups. Stir in 3 cups of sugar until dissolved. Transfer to a pitcher; cool slightly. Stir in 1 cup of pineapple juices and orange juices.
- Refrigerate, covered, overnight. Serve over ice. Garnish as desired.
PRO TIP: For a stronger tea flavor, add 3 Teasia Black tea kcups (brewed) and reduce the amount of water you boil.
Let us know how you enjoy this recipe.
Looking for a healthy and delicious meal this holiday season, why not change it up by making a delicious Salmon poached in Teasia Green Tea. Not only is this recipe simple to make, but it’s even easier to eat.
10 cups water
2 limes, halved
6 tablespoons honey, divided
4-inch piece fresh ginger, peeled and chopped
2 teaspoons sea salt
2 teaspoons whole black peppercorns
4 to 6 Teasia Green Tea K-cups (prepare per instructions on package)
4 (6-ounce) boneless skinless salmon filets
- Put the water into a straight sided skillet or pot with a lid. Add 2 of the lime halves (squeezing the juice into the water before adding), 5 tablespoons of the honey, the ginger, salt and the peppercorns and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover and cook for 10 minutes to infuse the water with flavors. Remove and reserve ½ cup of this poaching liquid. Remove the pot from the heat and add the Teasia Green Tea. Carefully slide the salmon into the water. Cover and poach until the fish are just cooked through and firm to the touch, about 6 to 7 minutes.
- Meanwhile, in a small pot over low heat, simmer the reserve ½ cup of liquid along with the juice and zest of the remaining lime half, and remaining 1 tablespoon of honey. Cook until the liquid is reduced by 2/3 and thickened, 7 to 10 minutes.
- Remove the fish with a slotted spoon and arrange on a serving plate. Drizzle a little bit of the sauce over each piece of salmon before serving.
PRO TIP: Try this recipe with our Teasia Black Tea!
It’s time for some fabulous Fall drinks to welcome the colder weather. Cozy up with this popular Pumpkin Spice Tea that you can make at home or in the office.
1 Teasia black tea kcup (brew 2x without losing its flavor)
fresh orange zest
1 cinnamon stick (for garnish)
¼ tsp ground cinnamon
3 cloves whole/pinch of ground cloves
- Brew tea kcup per instructions and add to a saucepan along with orange zest, cinnamon stick, cinnamon and cloves. Simmer for several minutes for flavors to infuse.
- Using a strainer, pour liquid into a mug.
- Contents are HOT so be careful. Enjoy!
PRO TIP: If you feel the spices are too strong, add a second brew of black tea to your mug.
Enjoy with: This drink is perfect with a nice flaky warm scone for breakfast.
Now that summer is over, we are looking to enjoy our teas hot. Today, we’re sharing a simple recipe which includes our popular Honeybush tea. We are going to make this tea vegan-friendly for all of our non-milk drinkers out there. It’s easy to swap out milk and use almond or soy milk in its place.
1 Teasia Honeybush kcup
2 tbsp Non-Dairy Milk like Unsweetened Vanilla flavored Almond or Soy Milk
½ tsp Vanilla extract
- Brew Teasia Honeybush kcup per instructions
- Stir in milk, vanilla extract and sprinkle in cinnamon. Add sugar to taste.
PRO TIP: This tea doesn’t contain caffeine so it’s ideal for right before bedtime.
Experiment with this recipe and try it with other flavors that are in our International Series Variety Pack