Nutella Honeybush Tea Latte—
Made a blend of Adagio Tea’s hazelnut honeybush and chocolate honeybush and then added half a tablespoon of nutella to the milk that I frothed and then poured in. Delicious!
It's All Downhill From Here: While we're talking about tea, badly brewed green tea actually fills me with anger -
Green tea is a delicate matter. Don’t just leave the bag sitting in there forever. Don’t just scald it with boiling water. If you buy fine matcha, treat it like royalty. Bitter green tea has no place in my reality. Green tea is light, it is gorgeous, it is grassy and sweet and perfect in every way, especially with a half-spoon of wildflower honey. The scent of properly brewed green tea (or that puff of loose matcha powder when you open the tin) is what God’s backyard smells like. Don’t be sacrilegious.
If you buy crap wannabe green tea, well then that’s not my fault.
I am shocked that I still have followers after probably a year of inactivity on this blog. I am back now and have more free time than I used to. What would you like to see out of this blog?
finally got my hands on a St. Basil’s Cathedral teapot! :)
Tried a chocolate chai latte for the first time ever last night. Amazzzzing!
(oh, I didn’t take this pic, mine wasn’t as pretty as this one)
Making peaches and cream tea posted by ThisTable. It’s like warm peach cobbler with ice cream… in a tea cup!
Steamed buns and tea (by Judy and Paul)
The Tea Cosy;: Vanilla Chai Tea Latte Cupcakes; -
- 1 1/4 cups Silk vanilla soy milk
- 1 Tbsp loose or 3 tea bags chai spice tea
- 1 1/2 sticks (12 Tbsp) unsalted butter, room temperature
- 1 3/4 cup white granulated sugar
- 2 large eggs, room temperature
- 2 tsp double strength vanilla
- 1/2 tsp salt
- 2 1/2 tsp baking powder
- 1 1/2 cups cake flour
- 1/2 cup whole wheat flour
- 1/2 cup all purpose flour
- 12-16 oz. cream cheese frosting
- cinnamon (for garnish)
- Preheat oven to 375 degrees (190 degrees Celsius) Line muffin trays (stoneware preferred) with paper liners or arrange foil liners on a cookie sheet.
- Heat soy on a small sauce pan over medium heat until it begins to bubble (watch soy carefully as it scalds easily).
- Remove from heat, add loose tea or tea bags, cover and let sit for 10-12 minutes.
- While tea is steeping, sift all three flours together into a medium bowl. Set aside.
- When tea is done steeping, either pour through a strainer or squeeze the milk out of the bags. Measure to be sure it still equals 1 1/4 cup of liquid. If needed, add more soy until it equals 1 1/4 cup. Set aside.
- Cream butter and sugar with electric mixer in a large bowl.
- Add eggs one at a time, vanilla, salt and baking powder.
- Begin to add soy and flour in three batches, alternating between the two, beginning with soy and ending with flour.
- Beat on low until all ingredients are incorporated evenly and mixture is smooth and shiny.
- Divide mixture evenly among the 24 baking cups.
- Bakes for 18-22 minutes or until toothpick inserted in center comes out clean.
- Cool in pan for 5 minutes before transferring to cooling rack.
- Allow to cool completely before frosting with cream cheese frosting. Add a dash of cinnamon to the top of each frosted cupcake.
(by tori valentine)