As the weather grows increasingly colder, a comforting cup of chai is just what the doctor ordered. Pair these sweet and spicy muffins with your favorite tea for a festive treat.
Makes approximately 12 muffins
- Approximately 2 teaspoons of Brew Lab Tea Coco Chai blend
- 2 cups of all purpose flour
- 1/2 cup of sugar
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1 cup of milk
- 1 teaspoon of vanilla extract
- 2 eggs
- 1/2 stick of butter
1. Simmer tea in cup of milk for 5 minutes. Keep the flame low to avoid scalding the milk. Pour into heat safe container and set aside to cool.
2. In a large bowl combine flour, salt and baking powder
3. In a separate bowl, beat eggs then add sugar and vanilla. Strain tea and add the milk to this mixture.
4. Melt 1/2 stick of butter in microwave, let it cool but don’t allow it to solidify
5. Line muffin tin with paper liners
6. Very slowly add melted butter to the egg mixture.
7. Mix wet ingredients into the flour mixture, stirring only until just combined
8. Spoon batter into muffin liners
9. Top with optional cinnamon streusel (see recipe below)
10. Bake in pre-heated oven at 400 degrees for 20 minutes
Store in an airtight container. These will keep for 3 to 4 days.
Optional Cinnamon Streusel Topping
Makes enough to top 12 muffins
- 1/2 cup of all purpose flour
- 1/4 brown sugar
- 1/2 stick of butter
- 1/2 teaspoon of cinnamon
1. Add all ingredients together and mash with a fork until a crumbly texture is achieved.
2. Sprinkle evenly over tops of muffins.
The OWL loves tea in all forms, but this recipe, designed by Nicole Martin of Tea For Me Please, is perfect for a special treat on a warm summer day. Granita is an Italian specialty that originates from Sicily and can vary in ingredients and texture. While tea is not a traditional flavor base for this semi-frozen dessert, we think the combination of green tea and peach is both refreshing and delectable.
- 2 cups of hot water
- Approximately 5 teaspoons of The Teaologist Peach Green
- 1 tablespoon of agave nectar
1. Bring water to just before boiling and steep 2-3 minutes.
2. Stir in agave nectar, making sure that it is completely dissolved.
3. Pour into a shallow, freezer safe container.
4. Freeze for two hours.
5. Lightly scrape the frozen tea with a fork until it is broken into very small pieces.
6. Place back in freezer and repeat until the entire container has the consistency of a snow cone.
7. Serve in a small bowl and garnish with a pinch of tea leaves.
8. Enjoy on a nice summer day!