Apple Cinnamon Coffeecake Tea
This slightly sweet, scrumptious blend has a lightly toasted flavor with the delicious taste of apples and cinnamon. Sipping this tea reminds me of the Sunday morning breakfast treats of my childhood. Now that I'm all grown up I could have those treats every day of the week; however, I think I'll stick to this tea blend instead. It's full of the sinful tastes of childhood but, with no calories, it suits my adult metabolism!
Ingredients: Black teas, organic cinnamon, dried apples, natural and artificial flavor, and orange blossoms.
Brew tea at 212º - steep for 3 minutes.
Apple Cinnamon Coffeecake Tea Latte
Serving size: 1
Ingredients:
- 10 oz milk (or dairy alternative*)
- 1 1/2 tbsp Simpson & Vail Apple Cinnamon Coffeecake Tea
- 1 tbsp store bought or homemade caramel sauce, plus additional for drizzling (optional)
- Whipped cream (optional)
Directions:
Bring milk to a simmer in a small saucepan, remove from heat and add tea leaves. Stir in caramel sauce, cover and let steep for 5 minutes. Strain into a 12 oz mug, top with whipped cream and a drizzle of caramel sauce. Enjoy!
*If using dairy alternative, keep it under a simmer to avoid the milk separating.
Apple Cinnamon Tea Cookies
These cookies are so scrumptious that we ate almost all of them right from the oven!
To add the superb flavor to these cookies, we infused our Apple Cinnamon Coffeecake black dessert tea in butter then strained out the leaves. The butter was left with the most heavenly taste and aroma.
Tea butter:
2 sticks (8oz) butter
8 Tbsp Apple Cinnamon Coffeecake Black tea blend
Melt the butter in a saucepan over low heat. Add the tea and steep on low heat for 5 minutes. Remove from the heat and steep for 5 minutes. Strain the leaves from the butter using a fine strainer or cheesecloth. Some of the butter clings to the tea leaves, so always make sure to use more butter than a recipe calls for when making infused tea butters. I strained the tea butter into a measuring cup to make sure I had enough for my cookies. Once strained, cool the butter so it solidifies.
Cookies:
3/4 cup (6oz) tea butter, softened
3/4 cup white sugar
3/4 cup light brown sugar, packed
1 egg, plus 1 egg yolk
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup Apples, chopped small (choose a firm baking apple like granny smith)
Pre-heat the oven to 350 and lightly grease a cookie sheet.
In an electric mixer beat the tea butter and sugars together. Add the eggs and vanilla extract and mix until creamy.
Stir the flour, salt and soda together. Gradually add to the sugar/butter mixture until incorporated.
Fold in the apples.
Roll the dough into 1 1/4" balls (a rounded teaspoon size) and place on the greased cookie sheet. Bake for 10-13 minutes until golden brown.
Cool on the sheet slightly before moving to a wire rack.
Enjoy with your favorite cup of tea!
What tea will you use in your next recipe?
Recipe adapted from Momables
Apple Cinnamon Coffeecake Tea Popsicles
1 cup apple cider
1 tsp Apple Cinnamon Coffeecake tea
1½ tsp lemon juice
Bring the apple cider just to boiling in a saucepan on the stove. Add the tea and steep for 3 minutes. Strain out the tea and add the lemon juice. Pour into molds and freeze.
Easy & delicious!
Apple Cinnamon Hot Toddy
2 tsp Apple Cinnamon Coffeecake Black Tea (Also great with Pumpkin Spice Black Tea)
1 cup boiling water
lemon slice studded with whole cloves
1 Tbsp maple syrup
1 oz whiskey
Pour boiling water over tea leaves, steep for 3 minutes and strain. Slice a lemon wedge and place a whole clove in each section of the wedge. Place in the brewed tea with the maple syrup and whiskey. Sure to keep you warm on a chilly Fall night!
Makes 1 serving.
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