Tippy’s Tea-Infused Cranberry Sauce

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Thanksgiving is coming up fast, and Kat’s hosting this year! I’m so excited to be a part of the action. Kat has been studying her cookbooks, picking out each dish she wants to make for her friends. I’m going to be creating my favorite Thanksgiving tea cocktails, and I decided I wanted to do a tea-infused dish.

 Dearies, it took me awhile to come up with just the right dish. Did I want to do a vegetable? perhaps a starch side? After mulling it over a bit and discussing with my kitchen friends, I decided on a dish that’s iconic, and stands out on the plate. Something everyone has at Thanksgiving. Cranberry sauce! Kat likes to make her cranberry sauce with citrus, so that got me thinking. What tea would work in cranberry sauce? There are many options, but I wanted something to compliment the citrus. So, of course I chose Earl Grey! That lemony-flavored bergamot is the perfect way to enhance Kat’s cranberry sauce!

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Tippy’s Earl Grey Cranberry Sauce

 1 12-ounce bag fresh cranberries (can also use frozen)

3/4 cup sugar

1/2 cup orange juice

1/2 cup boiling water

2 earl grey tea bags

Zest of 1 orange

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Boil the 1/2 cup water in a medium-sized pot and pop in the teabags. Steep for 5 minutes, remove teabags and add in the cranberries, sugar, and orange juice. Cook over high heat until the cranberries start to pop open and the sugar dissolves, about 6-10 minutes. Stir and add in the orange zest. Cook for another few minutes and remove from heat. Allow to cool just enough so you can pour it into a bowl. Cover and leave in fridge for about 2 hours, until it’s fully cool. You can serve it cold or at room temperature.

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For the teabags we like to use Wegman’s Earl Grey. This is a perfectly balanced Earl Grey tea with just the right amount of citrusy bergamot flavor to compliment the earthy black tea. It is bright and refreshing. Kat keeps it around at all times. Perfect for an afternoon cup with a buttery shortbread biscuit, too! The Earl Grey brings a nice extra note of citrus to our homemade cranberry sauce.

Your guests are sure to love my cranberry sauce recipe! I hope it makes an appearance on your Thanksgiving table. Have an incredible Thanksgiving celebration, my lovely tea friends! If you create any tea-infused recipes, please do let me know! I’d love to hear about them.

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Teas To Pair With Fall Desserts

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One of our favorite things to do during autumn is fire up the oven! Kat is always baking delicious treats. It’s comforting to have a little sweet treat to pair with a warm cup of tea. I thought it would be fun to suggest a few tea and dessert pairings that you can enjoy on your own, or serve at your next gathering.

Who doesn’t love Pumpkin pie? It’s a staple this time of year, and it often graces our table. Pumpkin pie is sweet, creamy, and a little bit earthy. I like to pair it with a heavily roasted oolong tea. The nutty roasted notes help bring out the earthy sweetness of the pie. It also just feel so much like fall!

When Kat has guests staying over, she likes to surprise them in the morning with freshly made cinnamon rolls. They are so sweet, chewy and fluffy! I do think she has a flair for baking them. Since we often serve these at breakfast, I like to pair them with a hearty English Breakfast blend. The strong black tea holds up to the sweet cinnamon deliciousness, and cinnamon pairs very nicely with the tea. Oh, I wish I could have this pairing right now!

Kat’s Grandmother Char was an expert at making gingerbread. I remember resting on the counter right next to the flour dusted pastry board, watching as she mixed and formed her dough. It has such a strong nostalgic pull for Kat and me. It’s sweet and spicy and rich. I was tempted to pair it with a spicy tea, but that would just be too much flavor competition. Better to have something that compliments the spices, I think. A second flush Darjeeling tea would be a perfect match. It’s strong enough to hold its own, but also has lovely floral and muscatel notes that are enhanced by the gingerbread’s sweetness.

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In a recent post, I shared my new recipe for apple tea cake. I’ve been brainstorming what teas to pair with it, as there are so many that work beautifully! I decided to do something a bit unique and fun. Do you ever have iced teas in autumn? It may sound a bit strange, but it really shakes things up a bit. We enjoy iced tea in the fall, as it helps us hold on to that summer feeling just a little bit longer. It’s also quite refreshing, especially after a long hike in the woods. I’m pairing my apple cake with Southern Breeze Raspberry Iced Tea with my warm apple tea cake. The tangy berry flavor is a nice compliment to the sweet warm apples. I also like the play of warm and cold temperatures together. Just like the pleasure of hot tea and ice cream! Kat has been drinking this sweet and tart tea all summer long, and she refuse to stop just because the temperatures are cooling off. And why should she stop? I also love that this tea doesn’t have any calories or sugar. So you can indulge in the cake and not worry about added sugar in your drink! For my warm apple tea cake, click here (note: I will publish the tea cake recipe first, and then link to it here).

Dearies, I’d love to hear about your tea and treat pairings. Do you like to layer flavors, or have them complement each other? However you pair them, I hope you enjoy making special fall moments that last all season long.

Tippy’s Apple Cinnamon Tea Bread

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I’m all about autumn flavors these days, and I just came up with this tasty and easy quick bread to pair with your favorite teas. It’s perfect as an afternoon treat or a delicious way to end a dinner party.

This is made in a loaf pan to make it super simple. There is a streusel topping of cinnamon and brown sugar that also makes a surprise appearance inside the bread!

This tea bread has spices that remind me of apple picking and pumpkin pie. It’s the perfect autumn snack!

Tippy’s Apple Cinnamon Teatime Quick bread

makes 1 loaf

  • 1/2 cup packed brown sugar
  • 1 1/2 teaspoon ground cinnamon
  • 2/3 cup white sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 cup milk
  • 1/2 tsp. nutmeg
  • 1/2 tsp ginger
  • 1/4 tsp ground cloves
  • 1 large apple, peeled and finely chopped (any will do, but granny smith are best)

 

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Preheat your oven to 350. Grease a 9×5 inch loaf pan and set aside. In a small bowl mix the brown sugar and cinnamon together. This will be the topping and filling, so set it aside for later. In a second bowl, whisk together the flour, baking powder, nutmeg, and ground ginger.

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In a mixer, cream the white sugar and butter until smooth. Add the eggs and vanilla and mix until combined. Add about a third of the flour mixture, then a bit of the milk, and alternate until everything is just combined and smooth. Try not to over mix. If it seems too sticky, add a little bit more milk.

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Add half of the batter to the loaf pan. Then cover with half the apples and half of the cinnamon/brown sugar mixture. Then pour in the rest of the batter and top with the remaining apples and then the cinnamon sugar mixture.

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Bake for 50-60 minutes or until toothpick inserted in the middle of the loaf comes out clean. Cool in pan before transferring to a cooling rack.

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This tea bread is perfect for afternoon tea, dessert, or even breakfast. It compliments many different types of tea and has all of the wonderful warming fall spices. I hope you enjoy!

 

Tippy’s Autumn Mulled Tea Recipe

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There may still be a warm breeze in the air, but very soon things are going to start getting crisp and chilly. The leaves will start to turn, everything will start to smell wonderfully earthy, and Kat will start cooking warm, comforting dishes. It’s my job to get the beverages ready for the cooler weather, and I have the perfect recipe to share with you today. Something comforting, and spicy, like a warm fuzzy sweater in a mug. Have you ever tried mulled cider? It’s warm apple cider with delicious warming spices heated through it. I was thinking about how Char used to make the most wonderful mulled cider, and realized it’s easy to add these flavors to tea. Very similar to masala chai. Who doesn’t love a good chai?

I started with chai and traditional mulled wine in mind, and made a few tweaks. Here’s the delicious recipe I came up with:

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Tippy’s Mulled Tea

3 cups hot water

4 slices of orange peel

4 whole cloves

3 cardamom pods

2 1-inch pieces of cinnamon

1 tsp sliced fresh ginger

3 bags orange spice tea

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Use a peeler to carefully create your orange peel slices. Try to just get the orange part, and not the white bit, as that is a bit bitter Bring the water to a boil, and add the orange peel and spices.

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Lower to a simmer, and let it cheerfully bubble together for 10 minutes. Dearies it’s going to smell amazing in your kitchen! Enjoy that aroma, turn off the heat and add the teabags. Let everything sit for another 5 minutes. Taste, and you can let it sit even longer if you’d like. Strain the mixture. We like to serve the tea in mugs and let our guests add honey to their liking. Or you could add a few tablespoons of honey after you strain the spices.

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I decided to try using Private Selection Orange Spice tea in this mulled brew. One of Kat’s favorite teas, it is a lovely black tea blend that is infused with orange, cinnamon, and cloves. She brings it out as soon as the first few leaves start to lazily float to the ground. A perfect autumn and winter tea, It’s comforting and will enhance all of the wonderful mulling spices.

This is the perfect drink to whip up when you’re feeling chilled and in need of some comfort. It’s also well suited for a gathering- your friends will smell the warm spicy aroma as soon as they enter the front door. Happy mulling!

How To: Decorate for a Summer Tea Party

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The sweet smell of summer flowers, teacups gently clinking in their saucers and delicious light bites. It’s time for summertime tea parties! Dearies, Kat likes to change up her tea parties based on the season. In the winter and fall, she likes cozy get-togethers. But once summertime hits, she’s all about outdoor tea parties! We like to go a bit crazy with the florals- fresh flowers, floral china cups and teapots, even floral napkins. We like to use mismatched patterns, to give everything a lush, garden vibe. We also like to put edible flowers on our cakes and cupcakes. Gorgeous! If you have lots of teacups like Kat does, stack them and cluster a few stacks together with flowers in the very top. Easy centerpiece!

You could also go for a beachy theme, decorating the table with coral and seashells! Wouldn’t it be fun to do a late-afternoon tea party with a table strewn with lovely shells and gently flickering candles that light up with table as the sun slowly sets? I can practically hear the ocean waves as I think about it! Kat loves being on the beach, so I’m going to suggest this for her next tea party.

Another fun idea is to also put picnic blankets down if you have a grassy area. This way your friends can choose to lounge in the cool grass while they sip their tea. Make sure you have a large space that’s out of the sun, or make sure to have large umbrellas to create shady spots.

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If you’re serving iced teas, don’t forget to include flower and herb ice cubes! Check out my previous post on how to do this. Thy will be a surefire hit. A summery tea Kat likes to serve her guests is HEB Serenity Spearmint Lavender tea. In the summertime she loves serving this tea iced. The frosty mint flavor is perfect for the hottest summer days. The soothing lavender is perfect for a relaxing get-together or even a quiet afternoon on your own. This tea is caffeine free, so it’s perfect for the whole family. She loves this tea as-is but for her tea soirees, she’ll add fresh mint and lavender leaves to her brew. It just looks so festive that way! Kat discovered this tea while visiting relatives in Texas. She was looking for a refreshing tea to combat the strong Texas sun and popped into the local HEB store. When she noticed the Serenity tea, she was curious about the combination of lavender and spearmint. She wasn’t sure if they’d work together, but once she tried it, she was amazed at how well the two herbs work together. She likes this combination so much that she grows fresh lavender and mint so she can make her own version when she’s in-between boxes.

For the savories, we like to do easy cucumber, cream cheese and dill tea sandwiches, fruit tarts or little mini pound cakes topped with fruit. Also mini cupcakes with edible flowers. Just go for things that are light, refreshing, and filled with seasonal ingredients.

How are you going to decorate for your summer tea parties? I’d love to hear your ideas. Be sure to check out my summertime tea party pinterest board for more inspiring ideas!

DIY recipe: Tippy’s Banana Earl Grey Tea Bread

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Dearies, you may have noticed that Kat and I have been getting more creative in the kitchen with tea recipes. I realized we haven’t done much baking with tea, and I set out to change all of that! Today I’m so thrilled to share our recipe for Earl grey banana bread. Kat has enjoyed earl grey in baked goods before, and has even had it in chocolate truffles. I thought adding it to moist and springy banana bread would be a surprising and delicious addition to the afternoon tea table. Or for breakfast, or really, any time of day!

Tippy’s Banana Earl-Grey Tea Bread

½ cup Water

3 bags of Earl Grey tea or 1 tbsp loose tea

¼ cup packed Dark Brown Sugar

pinch salt

tsp vanilla

¾ cup Sugar

½ cup Butter

1 cup 2% Greek yogurt

1 teaspoon Baking Soda

2 Eggs, beaten

2-1/4 cups all-purpose Flour

3 very ripe Bananas, mashed with a fork

Preheat the oven to 350*F.

Bring the water to a boil in a small saucepan. Remove from heat and add the tea. Allow the tea to steep for 5-10 minutes (you want a very strong tea). Add the sugars and butter and return the pan and heat on medium. Cook until the butter and sugars melt and combine. Once you have a thick, combined mixture, allow to cool to room temp.

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In a large bowl combine the yogurt and baking soda. Let stand for about 5 minutes, until the mixture looks a bit puffy. Stir in the cooled tea mixture and the eggs. Sift in flour and combine. Carefully fold in the mashed bananas.

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Pour batter into pan(s). We like to use mini loaf pans, so we fill them 1/3 way full. You’ll need room for the bread to rise. Bake for about 1 1/2 hours if you are making 2 large loaf pans. Less if you are using small pans like we are. Start checking around 30 minutes. Bake until a tester (we use a chopstick or knife) comes out clean. Once done, remove from the oven and allow to fully cool on a rack.

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I do hope you enjoy my Earl Grey Banana bread recipe! We make a few mini loaves at a time and store a few in the freezer. This way Kat always has a sweet treat to serve when company arrives. The combination of the citrusy early grey, rich banana, and lemon makes a delightful cake with an irresistible chewy texture. I noticed Kat sneaking a few slices throughout the day. I think you’ll agree that this cake is the perfect tea time accompaniment!

Tippy’s Tea-Marinated Grilled Chicken Breasts

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Dearies, it’s Memorial Day weekend and the grilling season is upon us! I thought I’d share my easy chicken tea marinade that Kat likes to use for an easy weeknight grilled meal. It’s also perfect for a crowd! It’s easy to double or triple the recipe. The tea creates a tender, juicy grilled chicken.

 Tippy’s Tea-Marinated Grilled Chicken Breasts

1 pound boneless, skinless chicken breast

2 cups strong black tea fully cooled (you will need 2 tea bags, we like to use Harris Tea Decaffeinated Black Tea)

1/4 cup soy sauce

1 teaspoon grated ginger

pinch of black pepper

 Boil water for tea. Steep 2 tea bags in 2 cups of water, for 15 minutes and set aside until fully cooled.

 Pound chicken breasts out until they are between 1/4 and 1/2 inches thick. The thinner you pound them out, the faster they will cook.

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 In a medium sized bowl combine cooled tea, soy sauce, ginger, and black pepper. Whisk together well. Pour over chicken and let marinate in the fridge for at least 2 hours, but can also be left overnight. Kat will often put the mixture together in the morning, and will let everything marinate while she’s at work.

 Once marinated, we like to grill our chicken, and serve with fresh jasmine rice, and steamed broccoli or green beans for a healthy and light meal. But you can also cut the chicken up into pieces and stir fry with assorted veggies.

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Kat likes to use Harris Tea Decaffeinated Black Tea in this marinade. The tea is simple, brisk, and perfect with the chicken. She always has it in her pantry for the times that she wants a quick, easy, tasty cup of black tea at any time of the day. It also makes a lovely cold brewed iced tea! This would be a refreshing pairing with the chicken breasts. Kat likes to add lots of lemon and a touch of honey to this iced tea. Serve this meal for your family or your next outdoor gathering. It’s super simple and tasty.

Get ready for grilling season with this delicious tea themed recipe! I do hope you enjoy it.

Tea Gatherings

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My fine tea friends, do you know of any tea societies? Years ago Char used to be part of a ladies’ tea society that gathered once a week for tea, light refreshments, and lots and lots of gossip. These sort of tea societies are fewer and far between but the idea behind them is still relevant. A time to relax, see friends, share a delicious snack with your favorite teas.

In the UK I’ve come across tea societies that meet for afternoon tea, tea discussions, etc. Sort of like a book club for tea lovers. It’s just a lovely reason to get together. Some tea societies hold themed gatherings where you dress up in costume from a certain period of time. I think I should be an official tea society consultant- I’ve been around for so many decades that I could help out with choosing clothes and food to pair with the teas!

A quick search on meetup.com will result in tea gatherings all over the country. I’m so thrilled to see that people are gathering for tea! If you are interested, try to start a tea society in your area! You’ll have the opportunity to meet people and instantly have something in common with them.

I’ve even come across an organization called Tea With Strangers that is trying to get folks around the country together for tea, in order to get out, meet people, and just have a lovely time.  Especially in this age of constant screen time, it’s so important to foster in-person relationships.

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Kat is trying to create her own little tea club, but it’s been ever so difficult to schedule. Her friends are all so busy! She’s thinking of taking the club online, via Skype or G+ as a weekly hangout. They’ve been coming up with themes for each meeting. For the next meeting, Kat would like to have a ‘berry’ theme. Everyone needs to bring a favorite tea with a berry flavor. Kat’s going to bring her HEB Superberry Green Tea. This tea is full of cranberry and blueberry flavor. The sweet blueberry is enhanced with tangy cranberries for that classic sweet and tart combination. Hibiscus adds to the snappy flavor, and the mellow, vegetal green tea rounds everything out. Kat picked up this tea to ice in the summertime, and realized it is just as delicious hot. Even though the flavors are zippy, the warm green tea always makes her feel calm and relaxed. It’s quite a versatile tea.

Dearies, do you have a tea gathering that you attend? Are you thinking of starting one? I’d love to learn your thoughts!