Tea of the Week for December 25, 2017!
Here’s what was going through my mind as I crafted the recipe for this blend: ‘if I were Santa, what kind of cookies would I want?’
Usually, as a family, it’s our tradition to put Peanut Butter Blossoms out for Santa. You know, the peanut butter cookie that’s topped with a chocolate kiss? Yeah, my whole family loves those. I do too – which is why I started the tradition that way. I mean, those cookies were favorites of mine from childhood – my gramma used to make them every holiday and I loved them.
But when I started that tradition with my children, it represented a slight compromise because I seem to be the only person in my house that really adores ginger and would love to make a soft ginger snap cookie with candied ginger with hints of other warm winter-y spices like allspice, cinnamon and nutmeg and then add some cacao to the dough because – CHOCOLATE.
If I were Santa, that’s the kind of cookie I’d want waiting for me!
So this tea represents that cookie in a teacup. I started with a black tea base of Ceylon, Assam, Yunnan and Keemun teas (all organic) and added lots of ginger (ginger root & candied ginger). Then I added some allspice and cinnamon, a dash of nutmeg and some cacao nibs & shells for a nice chocolate-y note and a little bit of essence for a special cookie-like taste.
YUM! This tea has a delightfully spicy cacao cookie flavor! The perfect tea to leave out for Santa – and if you want to leave out some milk to go with the ‘cookies’, just go latte – this tea tastes FANTASTIC as a latte!
Taster size is approximately 15g
organic ingredients: black teas, ginger root, candied (sugared) ginger, allspice, cinnamon, cacao nibs, cacao shells, calendula petals, nutmeg & natural flavors