Day 11!
Christmas Eve already: are you excited? The penultimate tea of the 12 Teas of Christmas is Caramel Monkey Bread Rooibos. Monkey Bread is known for its cinnamon sugar and bouncy yeast bread base. This tea has plenty of cinnamon scent as soon as you open the bag. But the cinnamon is sweet, not too hot or spicy, just the comforting warmth of a kitchen spice cabinet.
Brewed, the caramel notes come forward, enhanced by the natural toasted-sweet flavor of the rooibos. If I were blind folded, I might guess that this tea flavor was snickerdoodle, with all the cinnamon sugar goodness that I taste. There is that hint of caramel or caramelized sugar among all the spice. Is there such a thing as caramel- drizzled-snickerdoodles? If not, this tea is making me think that maybe there should be.
The great part about this blend is that it is a decaf rooibos base, so you can drink it before bed (or as you are setting out the cookies for Santa), and still get some sleep before Christmas morning. Well, as much sleep as you can with all the excitement and sugar plums dancing in your head!
Here’s the scoop!
Leaf Type: Red Rooibos
Where to Buy: 52Teas
Description:
This is one of the final teas (tisanes) that Frank crafted during his time with 52Teas and I have a wee confession – I hadn’t tried it until a day or two before I blended this batch. I had the tea in my stash – but it was still sealed … never opened! At the time when I received this tea in my subscription package, I was preparing to take over 52Teas: testing samples from my wholesale sources, setting up the website and blending teas. I was so busy back then I was running around like a crazy woman with her hair on fire and to be honest, I really didn’t have time to sit back and enjoy a cuppa. Oh, don’t get me wrong, I certainly enjoyed most of the samples that I was sent by my wholesale sources, and I definitely was enjoying the teas that I was blending and then taste testing – but I didn’t have any time left to sit back and enjoy a cuppa that wasn’t directly related to taking over the operations of 52Teas.
So I stashed this tea away in my tea cupboard and – forgot about it! Yes, I forgot about this blend completely until someone mentioned that they’d like this tea to be reblended as part of this year’s 12 Teas of Christmas box. So a few weeks ago, I dug out that pouch and tried it out before I attempted to reblend it – so that I could get a fairly good idea of what I was going to do with this blend.
And as I sit here now, sipping on the results of that blending session, I must say that I’m a little bit impressed with myself. I often worry that I’m just not good enough to be a tea blender – but it’s times like now that I realize that I AM good enough, I’m smart enough, and doggone it, I’m worthy of my self-appointed title of “Mad Tea Artist” because this is REALLY GOOD. It’s sweet, caramel-y, with a nice cinnamon note and a bread-y note that tastes a lot like … well, it tastes like freshly-baked monkey bread!
Learn even more about this tea and tea company here!
Hot Cross Bun from Bluebird Tea Co. . . .
I was too chicken to order a full supply of this springtime blend, but I did get a free sample so I got to get a taste risk-free. Hot Cross Bun is one of the Easter flavors released by Bluebird Tea Company. This is a black tea and rooibos tea blend, though rooibos makes up the majority, so you won’t be overloaded with caffeine.
The scent of this blend was vibrant and noticeable right out of the bag. Some of the black tea was clearly a smoky lapsang souchong, but the smoked flavor was closely followed by a powerful, sweet vanilla scent. Quite the flavor duo.
Brewed, this tea continued to open up and show off its delicious ingredients. The smokiness cooled off, and became more like the suggestion of a fire in the fireplace. The creamy vanilla was heightened to the decadence of buttercream icing. Both flavors were nicely balanced by sweet and tart orange zest to bring it all together.
This is a great tea for those days that you want a sweet dessert blend, but don’t want to feel too much like a pastry chef. The whiff of rugged lapsang souchong brings a unique boldness to this brew and makes you appreciate favorite flavors like cream and citrus in a new light. Don’t be a chicken like me and the next time you can-order a full bag of this springtime tea before it’s gone!
Here’s the scoop!
Leaf Type: Black and Rooibos
Where to Buy: Bluebird Tea Co.
Description:
This tea is no longer available but click below for teas that are.
Learn even more about this tea and tea company here!
Bake a Valentine’s Cake to Go With Your Tea
Valentine’s Day. A time for everything pink and rosy. Strawberries and chocolate galore. If you are looking to recreate that sweet, romantic, dessert feeling I would recommend brewing up a cup of Chocolate Covered Strawberries by Shuswap Infusions. This black and oolong blend has dark chocolate and strawberry notes, and it even has flower petals in the dry leaf.
Whether you’re celebrating yourself or being cute with a sweetheart, it’s hard to go wrong with chocolate. So I recommend making an old family recipe (that we clearly just took from the King Arthur Flour cookbook) for a super-easy, super-tasty, one-pan vegan mocha cake. Trust me, even those of you who are baking-impaired can make this one. We call it the Stir-Crazy Cake.
For best results, mix the ingredients in the pan from which you will serve the cake. This won’t be a problem if you use a cute heart-shaped pie dish or cake pan for the occasion.
Mix directly in your pan:
1 1/2 cups flour
1 cup sugar
1/4 cup cocoa
1/2 teaspoon salt
1 teaspoon baking soda
Mix dry ingredients with a whisk or fork.
Make three wells (three divots or holes) in the dry ingredients.
Pour the wet ingredients into the wells, only one ingredient into each well:
1 teaspoon vanilla
1 tablespoon vinegar
1/3 cup vegetable oil
Pour 1 cup cold coffee over all ingredients. If you don’t want a mocha cake, just use cold water instead. [For those kitchen-oriented mad scientists out there, maybe adding a cold cup of your favorite dessert or strawberry tea could be a nice substitute as well. I haven’t experimented myself, but now I’m curious to try it… ]
Stir all the ingredients together until well blended. Really make sure you mix the cake (hence the “Stir-Crazy” name). Get all the dry ingredients mixed in from the bottom and edges of the pan.
Bake the cake for 30 to 35 minutes at 350 degrees, until a toothpick inserted into the center comes out clean, without any crumbs.
Serve straight from the pan to your plate. If you’re getting overloaded from chocolate, brew up something sweet and fruity to go with the cake, maybe a classic like Raspberry Zinger from Celestial Seasonings to help balance out the dark chocolate decadence.
Happy baking!
Here’s the scoop!
Leaf Type: Black/Oolong
Where to Buy: Shuswap Infusions
Description:
Just in time for Valentines Day! The name of this tea is just as delicious as it sounds. For a real treat, serve it as a latte garnished with shaved chocolate
Learn even more about this tea and tea company here!
White Tea Brownies from Sanctuary T
Product Information:
Where to Buy: Sanctuary T
Company Description:
If you are in need of a chocolate fix that complements your nice cup of tea, snatch a bag of these decadent, tea-inspired brownies. Loaded with white tea, valhrona chocolate, and bits of walnuts, these brownies are a rich complement to a cup of tea. Each package comes with 3 large, rich brownies!
Taster’s Review:
I have a confession to make. I am currently working on my second order of these brownies. I had only planned on ordering one order of them – just to try them – because, even though I thought they’d be good, I figured they couldn’t be as good as my fresh, made from scratch, home-baked brownies.
WRONG! These brownies easily blow my brownies out of the water. In fact, they are the best brownies I’ve ever eaten in my life! And, once upon a time, I worked for a famous cookie/brownie vendor in the mall, back when that vendor still made the cookie and brownie batches fresh instead of from frozen dough. These brownies are even better than those!
So… needless to say, once my package was empty, I ordered another one, PRONTO!
The flavor is rich and fudge-y and make the perfect tea-time snack. Maybe not for “High Tea”… because these brownieshave an ooey-gooey factor to them. It came as a bit of a surprise the first time I tried them. I mean, you kind of expect that you’ll be licking chocolate off your fingers with a home-baked brownie, but not something you bought off the internet. With these brownies, prepare for chocolate-y fingertips!
That being said, these brownies are a better “alone tea time” treat. Pour yourself a cup of tea (I really recommend Carnival Tea with these brownies) and devour!
The brownies are filled with chocolate chips, walnuts and I think I may have even encountered a bit of caramel in my first batch. In this batch, I haven’t found any caramel yet, BUT… I can taste the white tea a bit better in this batch than in the first.
Yes, it’s true, the white tea does get a little lost in this explosion of chocolate flavor. That being said, it is doubtful that someone would actually miss the tea after tasting these decadent delights. In the first batch, I could tell there was something else there… but it wasn’t a distinct white tea taste. With this batch, though, I can definitely taste white tea.
If you haven’t done so yet, check out the Sanctuary T website. While you’re there, be sure to join their mailing list, and you’ll receive a coupon code worth 10% off on your first purchase!
