Nutty Teas – Plus Salted Coconut Bulletproof Tea and Hazelnut Tea Cookies Recipe
There is something about nutty teas and the change of seasons. The honeyed aromas of our nutty teas make you want to curl up and read a good book this fall.
Cozy in with your favorite nutty herbal tea. Or, use the robust caffeine levels of our black nutty teas to bring focus and clarity to your back-to-school studies or the next tasks on your to-do list. These nutty teas are complex, delicious and absolutely full of flavor.
Our nutty teas are aromatic. Slightly roasty and subdued mellow notes shine in each of them. The blends are well-rounded and complex, so they stand alone, but also go well with cream and sugar. Or, with Roasted Almond Black Tea add a splash of sweet almond liquor (Amaretto) for a warm, decadent evening treat.
We love nuts and they add such a great flavor profile to tea. The deep, hearty taste of the nut adds layers of complexity to a variety of teas and tisanes.
Hazelnuts are often associated with decadent desserts and chocolates. Thanks to Nutella, most of us love hazelnuts.
Walnuts originated in Persia and have been consumed for centuries. They were once only served to royalty. Now, we have hearty, nutty teas to enjoy.
Coconuts are classified as a fibrous one-seeded drupe. When loosely defined, the coconut is considered a fruit, a nut, AND a seed.
Almonds are velvety and classic, reminiscent of old-world pastries.
We’re nuts about these nutty teas…
Green Walnut Green Tea
This playful organic green tea blend combines the rich tastes of nuts and maple with tropical fruit for a flavor that is new, yet familiar, and tropical yet traditional. Our organic green tea gets its oomph from the addition of sweet maple brittle, tangy pineapple bits, tropical coconut and rich almonds and walnuts. The result is a balanced and totally delicious blend you’re sure to love.
For more interesting tea flavors, read… Six Unique Tea Flavors You’ve Probably Never Tried.
The blue-green leaves of this oolong tea are enhanced by slivers of dried coconut. An intoxicatingly sweet coconut aroma is apparent in the dry leaf as well as the brew. The complex flavor provides plenty of flavors to uncover as you sip: enticing coconut, floral notes, rich green tones, a sweet aftertaste. The creamy mouthfeel is akin to fresh coconut milk.
Salted Coconut Truffle Black Tea
From the start, dark chocolate aromas dominate in this blend. Beneath the chocolate, you’ll find hints of coconut, black tea and sea salt. The nut-brown brew is rich and savory-sweet. It’s a blend that any chocolate lover will adore!
Salted Coconut Truffle Bulletproof Tea
For Salted Coconut Truffle Black Tea with a twist, try this…
1 cup boiling water
1 tablespoon Salted Coconut Truffle tea
1 tablespoon virgin coconut oil or grass-fed butter
Brew tealeaves five minutes. Strain. Add coconut oil or butter.
Mix on high with a blender. Enjoy hot!
Roasted Almond Black Tea
Black tea leaves are warmed up with spicy cinnamon bits and tropical coconut. Red safflower petals lend a festive feel to the blend, while sea salt adds depth and richness to the flavor of the brew. Each sip of the creamy, caramel-colored infusion ends with a tingly aftertaste of cinnamon. This might just be our favorite wintertime blend!
The clean, subtle sweetness of honeybush pairs perfectly with the natural flavor of hazelnuts. The sensations provided by a single creamy cup will kindle your passion for quality tea. It’s a refined indulgence with a light, balanced finish. Hazelnut honeybush is a healthy treat any time of day!
To go along with your tea, enjoy this recipe:
Hazelnut Nutty Tea Cookies
2 cups flour
1/2 teaspoon salt
2 sticks softened butter
1 cup powdered sugar, plus additional for coating
1 tablespoon vanilla extract
1 3/4 cups finely chopped hazelnuts
Preheat oven to 325 degrees. Combine flour and salt and whisk until evenly combined. Set aside. In the bowl of your standing mixer, place the butter and beat on medium until light and fluffy, about 3 minutes. Add sugar and vanilla. Continue to mix until whipped and light, about 2 more minutes.
Add about half of the nuts and mix about 1 minute. Add flour and mix about 1 more minute. Remove bowl from mixer and stir in remaining nuts.
Use a 1 tablespoon melon baller to scoop dough balls and place on baking sheets, spaced 1 inch apart.
Bake about 25 minutes, until the underside of cookies is brown. Remove from oven and let cool 5 minutes on baking sheets. Once the cookies have cooled, roll them in powdered sugar until just coated and tap off excess. Let cool completely.