Candy Cane Organic Rooibos Herbal Tisane – WS

I’ve often thought it was a shame that candy canes are only commercially popular in the winter season. Our local candy shop makes them in about 4 flavors, but only during the winter months. I know that’s when they sell the most, of course, but I want them more often. I love the refreshing, sweet taste of these holiday treats. So naturally I was determined to make a tea blend that would allow me to enjoy this taste all year long. Through much testing, we decided we liked the taste best on our organic green rooibos. And since the candy cane flavor is natural we were happy to be able to offer this organic herbal blend that will delight young and old alike.

It’s fabulous hot or iced (so yes you can enjoy it in the summer too!) and with no added sugar, this calorie free blend is sure to please. The aroma of the dry leaf is amazing – a definite mood booster – with its euphoric aroma of minty sweetness. When brewed, this herbal blend has a taste that is tingly, refreshing, and harkens me back to my childhood – or rather just last December….. The taste lingers delicately and deliciously on the tongue. A cup of this tea brings joy to our day and we hope it does the same for you!

Ingredients: Organic green Rooibos, natural candy cane flavor and organic stevia.

Brew tea at 212º – steep for 5 minutes.

UPC: 040784009011

Chocolate Candy Cane Cookies

Chocolate and mint … a perfect combination especially during the holiday season! We infused our organic Candy Cane Rooibos Holiday tisane in butter for a delicious, sweet mint flavor.

“Tea” butter:

7 oz butter
3 Tbsp Organic Candy Cane Rooibos

Melt the butter in a saucepan over low heat. Add the Candy Cane tisane 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:

½ cup (4oz) “tea” butter, softened
1 ½ cups white sugar
2 large eggs
1 tsp vanilla extract
2 ½ cups all-purpose flour
½ tsp baking soda
1 tsp cream of tartar
½ cup cocoa powder (unsweetened)
Crushed candy canes (for the topping)

Pre-heat the oven to 400 and lightly grease a cookie sheet.

In an electric mixer beat the “tea” butter and sugar together. Add the eggs and vanilla extract and mix until creamy.

Stir the flour, cocoa, cream of tartar and soda together. Gradually add to the sugar/butter mixture until incorporated.

Roll the dough into balls and flatten in the palm of your hand. Cover one side of the cookie with the crushed candy cane pieces. Place on the greased cookie sheet and bake for 8-10 minutes.

Transfer to a wire rack to cool.

These cookies make great holiday gifts and are perfect for holiday cookie swaps.

Happy baking!