Gingerbread Black Tea

When the weather turns chillier and the days are growing ever shorter, the smell of fresh baking gingerbread is just what you need to feel cozy and content. Winter is a great time. A time to snuggle in with good books, a time to enjoy the slopes or the skating rink, and a time to delight your senses with aromatic spicy goodies.

Warm yourself from the inside out with this aromatic black tea blend. The brewed tea emits a heady, spicy aroma and the cup is perfectly proportioned. The flavors of gingerbread spices dance on your tongue, with no one spice overwhelming the others. Destined to be a spice lovers new favorite tea!

Ingredients: Organic China black tippy tea, organic cinnamon, organic cloves, organic ginger and gingerbread flavoring.

Brew tea at 212º – steep for 3 minutes.

Blueberry Gingerbread Tea Muffins

Ingredients:
1 1/2 tsp gingerbread tea
1 cup water

2 eggs
1 cup sugar
1/2 cup molasses
1/2 cup oil (canola, sunflower…)

2 1/2 cups flour
1 1/4 tsp baking soda
1 tsp salt
1/2 tsp cloves
1/2 tsp cinnamon
1/2 tsp ginger

2 cups blueberries (fresh or frozen)

Preheat oven to 350 and grease/line muffin tins.

Boil water and steep the tea for 4 minutes. Strain and set aside.

In a mixing bowl beat the eggs then add sugar, molasses and oil. Beat until blended. In a separate bowl combine the flour, salt, soda and spices. Slowly add the flour mix to the eggs mixture and mix until blended. Add the brewed tea. Fold in the blueberries. Pour batter 2/3 full in the muffin tray and bake for 30 minutes, until a toothpick comes out clean.

These muffins are very moist and delicious. Try them with a cup of S&V tea!