Tea recipes

Winter Survival Guide, Tea Lover style
As the cold January days are approaching, people everywhere are trying to come up with creative ways to stay warm. A mug of hot cocoa or coffee is nice, but the caffeine and sugar levels can be too much. Also, contrary to popular belief, not everyone enjoys the taste of chocolate.
So what would be a great alternative this winter? A cup of traditionally brewed Chai Tea! Indulging in this delicious drink from India has never been easier. All it takes is a small saucepan, enough milk for a cup or two, and some tea sachets from Teamore. We have two wonderful Chai Teas for this winter: our Impra Bombay Chai Black Tea, and Impra “Exotica” black tea with masala chai pieces.
Having a hard time deciding which Chai to try? For a smooth flavor of black tea and a 5000-year-old spice recipe, we recommend the Masala Chai. However, for a bold black tea flavor with a beautiful blend of cinnamon chips, ginger, cloves and nutmeg, the Bombay Chai is the way to go.
Pour the milk into the saucepan, and place the tea sachets of your favorite Chai tea into the milk. How many tea sachets? As many as you would put into your favorite tea mug!
Set the heat of the stove to a low simmer, and slowly heat up the milk and tea. This process is more time consuming than pouring hot water over the bag and then adding milk, but allows for the spices and tea to infuse fully into the milk, creating a beautiful flavor balance.
Stir occasionally, to prevent the tea bags from settling at the bottom of the pan for too long.
Once the milk is nice and hot, but has not reached boiling, take the saucepan off of the stove.
The tea sachets at Teamore make the process of enjoying the Chai easier by preventing the tea and spices from escaping into the milk, so no need to strain! Just pour the freshly made chai tea into your favorite cup, snuggle under a blanket, and enjoy January.
Anyone can indulge in a traditional Chai tea this winter; this recipe tastes great with milk substitutes, and does not spoil if someone wants to add some sugar or honey to the tea.
Teamore – http://www.teamoremio.com/

Rosehip and Hibiscus Tea Cakes:

At Teamore, we have a bit of a sweet tooth and an addiction for tea. Winter always has us craving for fresh baked goods to go with a cup of tea. While scouring the Internet for fun pastry ideas, we stumbled upon the cutest tea cake recipe!

What makes this dessert even better is that one of the essential ingredients is rosehip and hibiscus tea. Our Impra Rosehip & Hibiscus Herbal Tea is perfect to add that special little special twist to a classic dessert.

The recipe, as courtesy of Suzie Sweet Tooth (https://suziesweettooth.com/2012/01/08/rose-hibiscus-tea-cakes-petite-fours/):

Rose-Hibiscus Petite Fours
1 Impra Rosehip & Hibiscus Herbal Tea bag
2 tsp. boiling water
2 tsp sugar+ 1/2 Cup Sugar
1 tsp. rose water
6 Tbsp. unsalted butter, melted
3 Lg. eggs
1/4 tsp. salt
1/2 tsp. vanilla
3/4 Cup cake flour measured, then sifted
Sugar glaze (recipe below)*
1. Preheat oven to 375 degrees. Coat pan with nonstick spray. Melt butter and set aside to cool.
2. Empty tea bag into a small saucer. {If tea particles are large mince with a knife until fine}. Mix the tea with the boiling water, 2 tsp. sugar and rose water. Let sit while you prepare the rest of the batter.
3. In the bowl of a stand mixer, beat the eggs, 1/2 cup sugar and salt on medium speed until the mixture is thick and pale in color; about 8 minutes. Add the tea mixture and stir to combine. Fold the flour by hand with a large rubber spatula a little at a time until all combined. Remove about a cup of the batter and mix with the melted butter; fold this back into the main batter gently until all combined. Add some a few drops of red food coloring if you like [totally optional].
4. Spoon the mixture into the pan until the batter is just below the rim. While the cakes bake prepare the glaze> {Combine 1 1/2 Cups confectioners sugar, 1/4 cup milk until smooth; add a couple drops optional red food coloring}.
Bake cakes until a toothpick inserted comes out clean, about 11-12 minutes. Remove the cakes from the pan and while they are still warm spoon the glaze over the cakes. Let cool and serve.

For more delicious recipes, follow Suzie Sweet Tooth at suziesweettooth.com!

Teamore – http://www.teamoremio.com/