Day 1 - Advent Tea & Devotions with Jan and Rosalie  - Anticipation

Earl Grey Tea Cake                                                                                 Recipe by Regina | Leelalicious

This Earl Grey Tea Cake Loaf is a fragrant loaf infused with tea in two ways and then brushed with lemon and honey while still hot. This will be the tea cake to have on the table for an afternoon snack with a cup of my specially blended HD Miller (Earl Grey).   

INGREDIENTS: 

  • ½ cup milk
  • 4 Earl Grey tea bags divided, 2 for steeping: 2 for loose leaves to add to batter
    •   (Each tea bag is usually 2 grams of tea - 1.5 teaspoons each) 
  • ½ cup unsalted butter melted and cooled
  • 2 tablespoons honey
  • ¾ cup sugar
  • 2 eggs
  • 1 ½ cup all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • zest of 1 lemon

Syrup:

  • 3 tablespoons sugar
  • 1 tablespoon honey
  • ¼ cup hot water
  • 3 tablespoons lemon juice

INSTRUCTIONS: 

  • Heat the milk in a small saucepan until simmering. Take off heat and steep 2 of the Earl Grey tea bags in the hot milk for half an hour. (1 Tablespoon of loose-leaf HD Miller Earl Grey Blend) 
  • Preheat oven to 325°F. Grease or line a 9x5 loaf pan with parchment paper.
  • If your honey is semi-solid, melt together with the butter. Using an electric hand or stand mixer cream together the butter, honey and sugar in a medium bowl. Add the eggs one at a time and beat well after each addition.
  • Add flour, salt, and baking powder and mix until the dry ingredients are incorporated.
  • Remove the teabags from the milk making sure to squeeze out as much liquid as possible. Add infused milk, lemon zest and tea powder from 2 bags (1 T loose-leaf tea) and mix until well incorporated.
  • Fill batter into prepared pan and bake for about 1 hour until a toothpick inserted in the center comes out clean. If the top is browning too quickly, cover with aluminum foil towards the end of baking time.
  • Combine all ingredients for the syrup and set aside. Let the loaf cake cool in the pan for 10 minutes, then remove from pan and place on a wire rack. Poke holes into the top and brush syrup on while still warm.
  • Store any leftover syrup in a glass jar in the fridge. A couple teaspoons of syrup make a great addition to a cup of brewed tea.
  • Let the loaf cool to room temperature before slicing into it.

Day 2 - Advent Tea & Devotion with Jan & Rosalie - Celebrate 

Sweetened Orange - this is the "candied orange" used in the tea versus the jelly candy (pictured below) that I used as a garnish. 

Panna Cotta

Here’s a reliable framework you can follow:

Ingredients (serves 6–8)

  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup sugar
  • 1 packet (7 g) powdered gelatin
  • 1 tablespoon vanilla extract (or 1 vanilla bean, split and scraped)
  • Pinch of salt

Instructions

  1. Bloom gelatin: Sprinkle gelatin over ¼ cup cold milk in a small bowl. Let sit 5–10 minutes.
  2. Heat base: In a saucepan, combine cream, remaining milk, sugar, and salt. Warm gently over medium heat until just simmering (do not boil).
  3. Add gelatin: Remove from heat, stir in bloomed gelatin until dissolved. Add vanilla.
  4. Cool slightly: Pour mixture into a large measuring cup. Stir occasionally as it cools to prevent separation.
  5. Set: Divide into ramekins or glasses. Cover and refrigerate at least 4 hours, until softly set.
  6. Serve: Top with fresh berries, fruit coulis, caramel, or chocolate sauce.

How to Adapt with Tea

You can infuse the cream with your tea before adding gelatin:

  • Steep 2–3 tablespoons of Songbird blend (Rose–Citrus–Berry–Apple tea) in the cream for 10–15 minutes (warm, not boiling).
  • Strain out petals and fruit before proceeding.
  • This will give the panna cotta a delicate perfume and flavor.

Garnish Ideas

  • Candied orange peel spirals
  • Fresh strawberry slices
  • A single rose petal on top
  • Drizzle of tea syrup (reduce brewed tea with sugar until thick)

Zulay (Large) Airtight Coffee/Tea Canister - Stainless Steel Storage Canister with Scoop - Features Include a Date Tracker, Built-In One-Way CO2 Valve & 2 Spare Filter Replacements

 

Day 3 - Advent Tea & Devotion with Jan and Rosalie 

Center Chapel Tea Marinade 

Ingredients

• 1 cup strong brewed Center Chapel tea (steep 2 tbsp blend in hot water for 10 minutes, then cool)

• 2 tbsp olive oil

• 1 tbsp soy sauce (or tamari for gluten-free)

• 1 tbsp honey or maple syrup

• 2 cloves garlic, minced

• 1 tsp Dijon mustard

• Zest of 1 lemon (brightens the spearmint and rosemary)

• Pinch of salt & black pepper

Instructions

1. Brew and cool the tea — this is your flavor base.

2. Whisk together olive oil, soy sauce, honey, garlic, mustard, and lemon zest.

3. Add the cooled tea, salt, and pepper.

4. Pour over chicken, pork, or vegetables in a shallow dish or bag.

5. Marinate at least 2 hours (overnight for a deeper flavor).

Day 4 - Advent Tea & Devotions with Jan & Rosalie 

Raspberry Green Tea White Chocolate Chip Cookies

Ingredients
• 2 tbsp raspberry green tea (finely ground)
• 2½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter, melted & cooled
• 1 cup brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1 cup white chocolate chips
• ½ cup freeze-dried raspberries (crushed slightly)
Instructions
1. Preheat oven to 350°F. Line baking sheets with parchment.
2. Whisk flour, baking soda, salt, and ground raspberry green tea together.
3. In another bowl, mix melted butter with sugars until smooth. Add eggs and vanilla.
4. Gradually fold in dry ingredients until dough forms.
5. Stir in white chocolate chips and crushed raspberries.
6. Scoop dough onto baking sheets (about 2 tbsp each).
7. Bake 10–12 minutes until edges are golden, but centers are soft.
8. Cool slightly before enjoying — they’ll be chewy with bursts of raspberry and creamy white chocolate.

 

Day 5 - Advent tea & devotion with Jan & Rosalie 

Velvet Currant Tea Glazed Little Smokies

Ingredients:

  • 1 cup strongly brewed Velvet Currant Tea
  • ½ cup ketchup (or chili sauce for extra kick)
  • ¼ cup brown sugar or honey
  • 2 tbsp balsamic vinegar (adds tangy depth)
  • 1 tbsp Worcestershire sauce
  • Pinch of garlic powder and smoked paprika
  • 1–2 packages of little smokies

Instructions:

  1. Brew Velvet Currant Tea double-strength and pour into a saucepan.
  2. Stir in ketchup, brown sugar/honey, balsamic, Worcestershire, and spices.
  3. Simmer over medium heat until thickened into a glossy glaze (10–15 minutes).
  4. Add little smokies and simmer until heated through and coated.
  5. Serve warm in a slow cooker or casserole dish for potluck ease.

Flavor profile:

  • Tart currant brightness from the tea
  • Sweet-savory balance from ketchup + sugar
  • Smoky undertones from paprika and sausages
  • Tangy depth from balsamic

✨ Twist ideas:

  • Add a splash of cranberry juice for extra holiday flair.
  • Stir in a spoonful of Dijon mustard for sharpness.
  • Garnish with fresh thyme or rosemary sprigs for presentation.

WHAT DID YOU THINK OF THE NEW TEA, VELVET CURRANT?


Day 6 - Tea and Devotion with Jan and Rosalie 

Mulled Holiday Tea Punch

Brew strong Holiday Tea and keep it warm in a pot.

Add orange slices, cloves, and a splash of cranberry juice.

Sweeten lightly with honey or maple syrup.

Serve in mugs with cinnamon sticks.

Day 7 - Advent Tea with Jan & Rosalie - Daily Bread, Daily Light 

Quiet Warmth Yeast Bread 

Ingredients

  •         1 ½ cups milk
  •         Infuse with 2–3 tsp Quiet Warmth tea (steep until fragrant, then strain)
  •         2 ¼ tsp active dry yeast (1 packet)
  •         3–4 tbsp honey (adjust for sweetness)
  •         3 tbsp unsalted butter, softened
  •         1 ½ tsp salt
  •         4–4 ½ cups bread flour (start with 4, add more if dough is sticky)

Optional Enhancements

  •         ½ tsp cinnamon or cardamom (to echo the tea’s warmth)
  •         1 tbsp ground flaxseed or oats (for texture and nutrition)

Method

  1.         Infuse the milk. Warm the milk gently (not boiling). Add Quiet Warmth tea, steep 5–7 minutes, then strain. Cool until it is just warm (about 110°F).
  2.        Stir honey into the warm infused milk. Sprinkle the yeast over the top of the warm milk-honey infusion.  Let this sit for 5–10 minutes until foamy.
  3.        Add butter and salt. Gradually mix in flour until a soft dough forms.
  4.        Knead 8–10 minutes until smooth and elastic. Dough should be tacky but not sticky.
  5.        Place in a greased bowl, cover, and let rise 1–1 ½ hours until doubled.
  6.        Shape & second rise. Punch down, shape into a loaf (or rolls). Place in a greased pan, cover, and let rise 30–45 minutes.
  7.        Bake at 350°F for 30–35 minutes (loaf) or 20–25 minutes (rolls), until golden brown and hollow-sounding when tapped.
  8.        Brush with melted butter or a honey glaze while warm for extra shine and flavor.

✨ This bread will have a subtle herbal-spice undertone from the tea, a gentle sweetness from honey, and a tender crumb thanks to the milk infusion.

Cinnamon Butter 

Ingredients

  • 1/2 cup unsalted butter, room temperature
  • 1/4 cup honey, (not creamed)
  • 1/4 cup powdered sugar
  • 1 teaspoon ground cinnamon
  • 1 pinch salt

Instructions 

  • In a medium bowl, beat butter, honey, sugar and cinnamon until smooth. 
  • Add salt and beat until smooth. Taste and adjust salt, honey, and cinnamon to your preferences.

Day 8 - Advent Tea & Devotion 

White Chocolate Peppermint Tea Latte

 

Steep tea in hot water for 5–7 minutes.

Strain, then stir in the white chocolate chips until they are melted.

Add steamed milk and crushed peppermint candy.

Top with whipped cream and garnish with peppermint pieces or candy cane

White Chocolate Peppermint Tea Blondies

Soft, chewy bars infused with your tea blend, with optional bursts of chocolate and peppermint.

Ingredients

  •         ½ cup butter
  •         1 cup brown sugar
  •         1 egg
  •         1 tsp vanilla extract
  •         1 cup all-purpose flour
  •         2 tbsp White Chocolate Peppermint Tea blend
  •         Pinch of salt
  •         Optional: ½ cup white chocolate chips
  •         Optional: ¼ cup crushed peppermint candy

Instructions

  1.         Melt butter in a small saucepan. Stir in the tea blend (chips, leaves, peppermint all together). Let steep 5–10 minutes, stirring occasionally.
  2.         Strain out solids, pressing gently to extract flavor.
  3.         Whisk infused butter with brown sugar until smooth. Add egg and vanilla.
  4.         Stir in flour and salt until just combined.
  5.         Optional: Fold in white chocolate chips and peppermint candy for extra texture and sparkle.
  6.         Spread it into a greased 8×8 pan. Bake at 350°F (175°C) for 20–25 minutes, until edges are golden and center is set.
  7.         Cool, cut into squares, and garnish with a sprinkle of crushed peppermint

Other decorative garnish ideas:

  •         Shredded coconut – snowy look and chewy texture.
  •         Sparkling sugar or sanding sugar – adds crunch and a frosted finish.
  •         Drizzle of white or dark chocolate glaze – makes them presentation-ready.

 

Day 9 - Join Rose & Jan for tea & devotion 

Gratitude Tea Vinaigrette

Ingredients:

  •         2 Tbsp honey (warm, not boiling)
  •         1 Tbsp Gratitude tea leaves (steeped directly into the honey for 5–7 minutes, then strained)
  •         ¼ cup olive oil
  •         1 Tbsp apple cider vinegar 
  •         Pinch of salt & pepper
  •         Optional: ½ tsp Dijon mustard for extra body

Method:

  1.         Warm honey gently until fluid (not hot enough to caramelize).
  2.         Add tea leaves, steep 5–7 minutes, then strain.
  3.         Whisk infused honey with vinegar, salt, and pepper.
  4.         Slowly drizzle in olive oil while whisking to emulsify.
  5.         Taste and adjust - add a touch more honey if you want sweetness, or a splash more vinegar if you prefer brightness.-

Optional tweak: Add ½ tsp Dijon mustard or 1 tsp lemon juice for body and brightness.

 

Grain Bowl Pairing Guide

Base Grains (choose one or mix):

  • Quinoa — light and nutty, soaks up vinaigrette beautifully.
  • Brown rice — mild and grounding, lets the dressing stand out.

Proteins:

  • Grilled chicken or turkey — mild flavors that won’t overpower the vinaigrette.
  • Chickpeas or lentils — earthy, plant-based protein that pairs with herbal notes.
  • Soft-boiled egg — creamy richness against the bright dressing.

Toppings:

  • Toasted pumpkin seeds or walnuts — crunch and depth.
  • Dried cranberries or golden raisins — echo the honey’s sweetness.
  • Fresh herbs (mint, parsley, or basil) — amplify the tea’s herbal character.

Day 10 - Let's brew a moment of grace together. 

Tea-infused Honey Granola 

A wholesome, aromatic breakfast featuring golden honey infused with breakfast tea, drizzled over crunchy granola packed with oats, nuts, seeds, and dried fruit. Perfect for pairing with yogurt, milk, or simply enjoyed on its own.

For the Tea-Infused Honey
• 1 cup local raw honey
• 2 tsp loose-leaf breakfast tea

For the Granola Base
• 3 cups rolled oats
• 1 cup mixed nuts (almonds, pecans, walnuts, or hazelnuts)
• ½ cup seeds (pumpkin, sunflower, sesame, or chia)
• ½ cup shredded coconut (optional, unsweetened)
• ½ tsp ground cinnamon
• ¼ tsp ground cardamom (optional, for warmth)
• ¼ tsp salt
• ⅓ cup neutral oil (like grapeseed or coconut)
• ⅓ cup maple syrup or additional honey
For the Mix-Ins
• 1 cup dried fruit (cranberries, cherries, apricots, raisins, or figs)
• Zest of 1 orange or lemon (optional, for brightness)

Instructions
Step 1: Infuse the Honey
1. Warm honey gently in a small saucepan over low heat.
2. Stir in the tea leaves and let steep for 5–7 minutes, keeping heat low to avoid boiling.
3. Strain out the tea leaves using a fine mesh sieve.
4. Set aside to cool slightly; the honey will thicken as it rests.
Step 2: Prepare the Granola
1. Preheat oven to 325°F (165°C).
2. In a large bowl, combine oats, nuts, seeds, coconut, spices, and salt.
3. Whisk oil and maple syrup (or honey) together, then pour over dry mix. Toss until evenly coated.
4. Spread mixture onto a parchment-lined baking sheet in an even layer.
5. Bake for 20–25 minutes, stirring halfway, until golden and fragrant.
6. Remove from oven and let cool completely.
Step 3: Add Mix-Ins
1. Once granola is cool, stir in dried fruit and citrus zest.
2. Store in an airtight container for up to 2 weeks.
Step 4: Serve
• Scoop granola into bowls.
• Drizzle generously with tea-infused honey.
• Pair with yogurt, milk, or fresh fruit for a complete breakfast.

 

Day 11 - Advent devotion with tea. Join Jan and Rosalie for a little chat. 

Evening Tea Smoothie

Ingredients (for 2 servings)

  •         Calming Spirit tea (cooled): 1 ½ cups (about 12 oz) (1-1/2 to 2 t of loose leaf tea)
  •         Banana: 1 large (or 2 small)
  •         Yogurt: 1 cup (plain or vanilla, depending on preference)
  •         Honey: 2 teaspoons (adjust to taste)

 Method

  1.         Brew your Calming Spirit tea and let it cool completely.
  2.         Add tea, banana, yogurt, and honey to a blender.
  3.         Blend until smooth and creamy.
  4.         Pour into 2 glasses and enjoy as a soothing bedtime treat.

Notes

  •         If you prefer a thicker texture, add a few ice cubes or use frozen banana slices.
  •         For extra creaminess, swap yogurt with Greek yogurt.
  •         A sprinkle of cinnamon or nutmeg on top can add a cozy finish.

 

Caffeine-free Golden Swing

 Mix equal parts Calming Spirit iced tea with fresh lemonade. The chamomile softens the tartness beautifully

Calming Spirit Sparkler 

Elderflower Syrup (Base Ingredient)

Ingredients (yields ~1 cup syrup):

  • ½ cup dried elderflowers
  • 1 cup water
  • 1 cup granulated sugar
  • ½ lemon, sliced
  • 1 tsp lemon juice (optional, for brightness)

Instructions:

  1. In a saucepan, combine water, sugar, and lemon slices. Simmer until sugar dissolves.
  2. Remove from heat and stir in dried elderflowers. Cover and let steep for 12–24 hours at room temperature.
  3. Strain through cheesecloths or a fine sieve. Stir in lemon juice if desired.
  4. Store in a clean glass bottle in the fridge for up to 2 weeks.

Mocktail Assembly

Ingredients (1 serving):

  • 1 tsp loose-leaf rooibos, chamomile, and peppermint blend (or 1 sachet)
  • ½ cup boiling water
  • ½–1 tsp homemade dried elderflower syrup (to taste)
  • ½ cup chilled sparkling water
  • Ice cubes

Lemon slice or twist (for garnish)

Fresh mint sprig or edible flowers (optional)

Instructions:

  1. Brew the tea base: Steep rooibos-chamomile-peppermint blend in boiling water for 5–7 minutes. Strain and cool.
  2. Sweeten: Stir in elderflower syrup while the tea is warm, then chill.
  3. Build the mocktail: Fill a short highball glass with ice. Pour in the chilled tea, then top with sparkling water.
  4. Garnish: Add a lemon slice or twist. Optionally, finish with mint or edible flowers.

Day 12 - #Advent Journey 

Starward Oolong Noodle Soup 

Starward Oolong Tea-Infused Broth

Ingredients:

  •         4 cups water
  •         2 tbsp Starward Oolong tea (loose leaf)
  •         2–3 star anise pods (to deepen the spice note)
  •         2 slices fresh ginger
  •         2 garlic cloves, smashed
  •         2 scallions, chopped (white parts for broth, green for garnish)
  •         2 tbsp soy sauce
  •         1 tbsp rice vinegar (optional, for brightness)
  •         Salt to taste

Instructions:

  1.         Bring water to a gentle boil.
  2.         Add tea leaves, star anise, ginger, garlic, and scallion whites.
  3.         Simmer for 10–15 minutes, tasting as you go.
  4.         Strain out solids, then stir in soy sauce and rice vinegar.
  5.         Adjust seasoning with salt.

✨ You now have a fragrant, slightly floral-spiced broth.

 

🍜 Starward Oolong Noodle Soup

Ingredients:

  •         Prepared tea-infused broth (above)
  •         6 oz noodles (udon, soba, or rice noodles work well)
  •         Protein of choice: tofu cubes, shredded chicken, or mushrooms
  •         Vegetables: bok choy, spinach, or snap peas
  •         Garnish: scallion greens, sesame seeds, or osmanthus petals if available

Instructions:

  1.         Cook noodles separately according to package directions, drain.
  2.         Add protein and vegetables to the hot broth, simmer until tender.
  3.         Divide noodles into bowls, ladle broth and toppings over them.

4.         Garnish with scallion greens, sesame seeds, or a star anise for presentation

What did you think of the Starward Oolong Blend? 


Day 13 - In this season of preparation and anticipation, join us for tea & devotion 

Tea Affogato 

Ingredients

1 scoop vanilla ice cream

 ½ cup hot rooibos caramel tea

Drizzle of caramel sauce

Method

Place ice cream in a glass.

 Pour hot tea over the top.

Finish with caramel drizzle.

Butterscotch Caramel Cheese Dip 

Ingredients

  •         8 oz cream cheese (softened)
  •         4 oz mascarpone or ricotta (for extra silkiness)
  •         ¼ cup heavy cream
  •         2 Tbsp of your rooibos caramel tea blend
  •         2-1/2 T of granulated light brown sugar
  •         1 tsp butter extract & 1/2 t vanilla (optional, for extra richness)
  •         Pinch of salt
  •         Caramel sauce and Calendula petals for garnish

Instructions

  1.         Infuse the cream
  •         Warm the heavy cream until steaming.
  •         Add your tea blend and steep 10–12 minutes.
  •         Strain, pressing gently to extract flavor. Cool slightly.
  1.         Prepare the base
  •         In a mixing bowl, beat cream cheese and mascarpone until smooth.
  •         Add the infused cream gradually, blending until spreadable but not runny.
  1.         Flavor balance
  •         Stir in brown sugar, butter extract, and a pinch of salt.
  •         Taste and adjust — more sugar for sweetness, more salt for balance.
  1.         Finish & serve
  •         Chill for 30 minutes to firm up.
  •         Garnish with caramel sauce & calendula petals for a golden flourish.

Serving Ideas

  •         Spread on crostini or crackers, topped with a drizzle of caramel.
  •         Pair with sliced pears or apples for a sweet‑savory bite.
  •         Use as a filling in tea sandwiches (think brioche or soft rolls).
  •         Dollop onto roasted root vegetables for a surprising twist.

BUTTERSCOTCH CARAMEL TEA REVIEW


Day 14 - We continue our journey to Christmas with tea and devotion. 

Green Tea Energy Balls

Ingredients:

  •         1 cup rolled oats
  •         ½ cup nut butter (almond or cashew works beautifully)
  •         ¼ cup honey or maple syrup
  •         2 Tbsp cocoa powder
  •         2 Tbsp finely ground tea blend (pulse in a spice grinder)
  •         ¼ cup mini dark chocolate chips or chopped dark chocolate
  •         Pinch of sea salt
  •         Optional: 2 Tbsp chia seeds or flaxseed meal for extra texture. If you add seeds, you may want to increase the honey & nut butter. 

Method:

  1.         Grind your tea blend into a fine powder so it integrates smoothly.
  2.         In a bowl, mix oats, cocoa powder, ground tea blend, and salt.
  3.         Stir in nut butter and honey until the mixture holds together.
  4.         Fold in chocolate chips.
  5.         Roll into bites.
  6. Chill for 30 minutes.

Using the Grace Under Pressure blend in your herbal energy balls adds both energizing and balancing benefits: green tea provides a gentle caffeine lift, peppermint aids digestion and focus, while ashwagandha and Tulsi act as adaptogens to reduce stress and support stamina.

 

Day 15 - Tea & Devotion with Jan & Rosalie 

Ingredients:

•         4 cups strong brew of your fruit-herbal blend (hibiscus, apple, strawberry, rose hips, licorice, lemon peel, vanilla, ginger)

•         1–2 cups sliced apples (choose crisp varieties like Honeycrisp or Gala)

•         1 cup sliced strawberries

•         1 bottle sparkling apple cider (non-alcoholic or hard cider, depending on your audience)

•         Optional: fresh mint sprigs or a cinnamon stick for garnish

Method:

1.         Brew tea double-strength (about 5 Tbsp blend to 4 cups water), steep 10–15 minutes, then chill.

2.         In a pitcher, combine chilled tea with sliced fruit.

3.         Just before serving, pour in sparkling apple cider to keep the bubbles lively.

4.         Garnish with mint or cinnamon for a festive touch.

 

Strawberry Glaze for Brie Cheese

1.        Brew the tea blend double strength (about 2 Tbsp loose leaf or 2–3 tea bags in 1 cup hot water).

2.        Strain to remove solids.

3.         In a saucepan, combine:

•         1 cup brewed tea

•         2–3 Tbsp honey or sugar (adjust to taste)

•         Optional: splash of balsamic vinegar for depth

4.         Simmer over medium heat until reduced to a syrupy consistency (about 10–15 minutes).

5.         Drizzle over warm brie just before serving.

Preheat oven to 350°F (175°C).

•         Place brie on an oven-safe dish or parchment-lined baking sheet.

•         Bake for 10–15 minutes until the center feels soft when pressed.

•         Rest for 2–3 minutes before serving.

•         Perfect for drizzling with your tea glaze.

DAY 16 - Advent tea and devotion

Rosie's Chocolate Chai Shortbread Cookies 


Ingredients:

  •         1 cup unsalted butter, softened
  •         ½ cup powdered sugar
  •         1-3/4 cups all-purpose flour
  •         2 Tbsp finely ground Rosie’s Chocolate Chai blend (pulse in a spice grinder; leave some rose petal flecks visible for beauty)
  •         ½ tsp salt
  •         Optional garnish: extra rose petals or cacao nibs pressed on top before baking

Method:

  1.         Prep the blend: Grind your tea blend until fine, but leave some rose petals and cacao nibs slightly coarse for texture and visual appeal.
  2.         Cream butter & sugar: Beat until light and fluffy.
  3.         Mix dry ingredients: Whisk flour, salt, and ground tea blend together.
  4.         Combine: Add dry mix to butter mixture until dough comes together.
  5.         Shape & chill: Form into a log or press into a pan. Chill 30 minutes.
  6.         Bake: Slice rounds or cut shapes, bake at 350°F for 12–15 minutes until edges are lightly golden.
  7.         Cool & garnish: Optional drizzle of melted dark chocolate or dusting of cocoa powder for extra indulgence.

✨ Practical Tips

  •         Test texture: Dough should clump easily when pressed. If it crumbles, add a tiny splash of liquid until it holds.
  •         Chill before baking: Tea flecks can make the dough more fragile; chilling helps it bake evenly.
  •         Flavor balance: Since tea adds tannins, a touch more sugar (say 2 extra Tbsp) can round out the bitterness without altering texture much.

Day 17 - Tea & Devotion with Jan & Rosalie