Moroccan Inspired Soup with Spicy Orange Tea

 

Moroccan Carrot Soup

Once you have all your ingredients gathered, this delicious Moroccan inspired soup comes together quickly, To achieve a proper spice profile, you need several key components to make it “Moroccan inspired.” One of the most popular spice blends for Moroccan dishes is cumin, coriander, cinnamon and ginger. These warming spices are commonly incorporated into recipes with the addition of citrus such as lemon, tangerine or orange. The spice and citrus combination are used in sauces, soups, marinades and for baking and seasoning rice and couscous. Adding the brightly flavored spiced orange tea is brilliant and plays perfectly with the earthy tones of the cinnamon, cumin and coriander. The soup is so deeply flavorful and good on its' own, but the garnishment of sheet pan spiced garbanzos takes it up a notch and lends for nice bite. We love this soup as a "soup stretcher"too! It's a perfect saucy ingredient for pouring over cous cous, roasted sweet potatoes or cauliflower, or tossing with pasta. And it just gets better the next day. Hope you give this one a try!

  • 2 tbs extra virgin olive oil
  • 1 cup 1 onion, chopped
  • 2 shallots, diced
  • 4 cloves fresh garlic, minced
  • 1 1/2 tbs ginger, peeled and grated
  • 2 lbs organic orange carrots, diced
  • 3 cups organic vegetable stock
  • 1 cup steeped spiced orange tea, strained (2 tsp loose-leaf tea, steeped for 3 minutes)
  • 13.5 oz full-fat organic coconut milk
  • 1 tsp orange zest
  • 1/2 tsp lemon zest
  • 1/2 tsp cinnamon
  • 1 tsp fresh turmeric, grated (or dry)
  • 1 tsp toasted cumin, plus more for garbanzos
  • 1 tsp toasted coriander
  • 1 tsp Kosher salt, plus score for garbanzos
  • 2 tbs honey or organic sugar, plus more for garbanzos
  • 1/4 cup organic parsley (or cilantro), chopped
  • 13.5 oz can organic garbanzos, drained
  • 2 tbs extra virgin olive oil
  • 1 tsp honey or organic sugar
  • 1 tbs smoked paprika
  • 1 tsp toasted cumin
  • 1/2 tsp cinnamon
  • 1/2 tsp Kosher salt
  • 1/3 cup organic cilantro or mint or Italian parsley – or combination of all, chopped
  • Sriracha or other hot sauce (optional)

  1. INSTRUCTIONS: In a large stock pot on medium high heat, add olive oil, onion and shallot. Cook for

    4-5 minutes until items are softened. Add in garlic, ginger and carrots and saute’ for 3-4 minutes. Add

    vegetable stock and bring to a boil. Cover and reduce heat to medium low and cook until carrots are

    softened. About 12 minutes. Add in cup of steeped spiced orange tea and coconut milk. Using an

    immersion blender, puree ingredients until smooth. Cover soup and keep on low heat until ready to

    serve.

    GARBANZOS: While soup is warming. Heat oven to 450. On a parchment lined sheet pan place

    drained garbanzos. Drizzle with olive oil and sprinkle with honey, paprika, cumin, cinnamon and salt.

    Toss to completely coat garbanzos with spices and oil. Place in oven for 15 minutes. Garbanzos should

    be caramelized when done and have a bit of a bite to them.

    TO SERVE: Ladle equal amounts of blended soup into bowls. Garnish with garbanzos beans and

    chopped herbs and hot sauce, if so desired. We enjoyed this soup with a chunky salad made of

    cucumber, tomato, red onion and mint with crumbled goat cheese and a drizzle of balsamic vinegar,

    good olive oil and cracked black pepper.

Moroccan Carrot Soup 

Local chef, Josie from Pepper & Salt Kitchen, created a seasonal soup with our Spicy Orange black tea. If this recipe has you wanting more,  you can bypass the cooking and order premade soups directly  from Josie and pick up at Cup of Tea. 

BWild Kombucha

The Story Behind BWild Kombucha

  BWild Kombucha is 100% raw and brewed in small batches using only organic fruits, vegetables, herbs, and spices. As this is a live beverage, strains of yeast or small pieces of culture may appear – this is totally normal and is actually a great sign! Each of our custom flavors are bottled in amber glass to protect the flavor and the natural probiotics from the elements.

Many of history’s great loves began with an introduction through good friends; my love for Kombucha is no different. I have made it my mission to introduce the Pacific Northwest to Kombucha as it’s never been seen before: handcrafted, fermented to perfection, and naturally flavored.

(My goal has always been to introduce a drink that people would want to give their friends, as ours did for us. Giving them something to talk about takes time, which is why, throughout the years, I have perfected our brewing technique – while remaining local, natural, and authentic.

As for the name “BWild,” it is a shout-out to those who are bold, different, and fearless. Those who aren’t afraid to travel where others haven’t, and to think in ways others may not. To you, we say “thank you,” for taking us along for the ride. Thank you for making us a part of your family, as you have become a part of ours.

 

Barbara Wildhaber — (founder of BWild Kombucha and Oregon native)

Cinnamon Spice and Everything Nice

“In November, the smell of food is different.”

Cinnamon is a spice that has found a home in many tea drinkers’ cups. But how did it get there? Where does it come from?  Why did we start blending it with our tea?  Let’s find out!

Native to South Asia, cinnamon eventually found its way in Africa and Europe via the silk road.  Among the ancient nations it found itself in, cinnamon was so highly valued that, in many cases, it was gifted to some of the wealthiest and most powerful monarchs of the time.  It was commonly used in food, as incense, and of course… tea!

The history of cinnamon use in tea can be easily traced along with the history of chai, considering that cinnamon is native to India.  It’s an incredibly common ingredient found in chai tea blends and beyond.  Tell us more, you ask? Well, cinnamon is a common pairing with rooibos. The rich maltiness of rooibos is only enhanced by the sweet spiciness of cinnamon.

Cinnamon’s incredible flavor also comes with some incredible health benefits, as well. The iconic aroma of cinnamon comes from the oil cinnamon bark extrudes. This oil contains a high amount of cinnamaldehyde, which is a chemical that can improve your metabolism and reduce inflammation.  Cinnamon also contains a high amount of polyphenols, which are great antioxidants. It can also lower blood pressure, reduce the risk of heart disease, and it may have beneficial effects on neurodegenerative diseases!

There’s a long list of teas here in the tea shop that feature cinnamon. Spicy Orange, Aztec Chai, and Chemical X, just to name a few.  Like I mentioned earlier, cinnamon enhances the flavor of tea a lot.  Spicy Orange, for example, pairs its sweet citrus flavor with the spiciness of cinnamon perfectly.  It just wouldn’t be the same without cinnamon!  We couldn’t imagine most cinnamon teas without it…

Cinnamon is such an iconic flavor that it’s easy to picture it in your mind without even tasting it.  Whether it’s in chai, coffee, or Spicy Orange, cinnamon has a home in the cups of people all around the world.  By far, it’s one of the most essential spices in the tea world.

 

 

Lavender Earl Grey Cookies

 

Lavender Earl Grey Cookies Recipe

I think this is a prefect tea cookie. It has the appeal of a lavender shortbread with a hint of sugar cookie dressed up with the allure of Earl Grey. The best part, it is easy to make this cookie.

  • 2 1/4 cup all-purpose flour
  • 1 tbsp finely ground Earl Grey tea
  • 1/2 tsp finely ground lavender
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cup granulated sugar
  • 1 cup unsalted butter, at room temperature
  • 1 large egg
  • 2 tsp pure vanilla sugar

  1. 1. Prep your oven and pans. Position a rack in the center of the oven and preheat the oven to 350 degrees. Line two cookie sheets with parchment paper.

  2. 2. Make the cookies. In a medium bowl, whisk together flour, Earl Grey, lavender, baking powder, baking soda, and salt.

  3. In the bowl of a standing mixer fitted with the paddle attachment, combine the sugar and butter. Beat on medium-high speed until light, fluffy and doubled in volume, 2 to 3 minutes. Reduce mixer to low and add the egg. Add the vanilla and beat until combined.

  4. Use a 3-tablespoon cookie dough scoop to portion the cookie dough into balls. Place the cookies at least 3 inches apart on the prepared cookie sheets.

  5. Bake the cookies. Bake one sheet at a time for 12 minutes, or until the edges have set but the centers are still gooey. The bookies will looked puffed up when you pull them from the over, but will fall and crack as they cool. Cool on a wire rack for 20 minutes.

Recipe adapted from Michelle Lopez 

Roasty-Toasty Chocolate Chip Cookies

 

Roasty-Toasty Chocolate Chip Cookies

Warning- make your cookie dough the day before you want to bake your cookies! The dough needs to chill over night in refrigerator  

  • 2 2/3 cup All purpose flour
  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 1/4 tsp Salt
  • 4 tbsp Powdered Hojicha ((ground your tea any way you want, if it isn't perfectly powdered, that's ok))
  • 1/4 cup Sugar
  • 1 1/2 cup Brown sugar
  • 3/8 cup Sunflower oil
  • 1/2 cup Milk (non-dairy works)
  • 2 tsp Vanilla
  • 1 cup Chocolate chips

This recipe adapted from Mimi Ju

Hojicha Latte

 

Hojicha Latte

The very first thing I do when I head into the kitchen to do some cooking, is to make myself something delicious to drink. This is one of my favorites, a hojicha blend that pairs perfectly with a Hojicha chocolate chip cookie.

  • 2 tsp Hojicha
  • 2 tsp Shavasana

  1. Froth Milk

  2. Steep tea

  3. Mix milk with tea

Drinks

Matcha Tea Cookies

Matcha Tea Cookies

8 ingredients cookie recipe! This cookie turns out with a lovely crunch on the outside and a chewy inside. Try adding a little white chocolate to make it a little more fancy, but we all know matcha is pretty dang fancy all my itself.

  • 2 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 cup butter (softened)
  • 1 1/2 cup white sugar
  • 1 tsp vanilla extra
  • 2 1/2 tsp matcha green tea powder
  • 1 egg egg room temperature

  1. Preheat oven 375 degrees. In a small bowl, stir together flour, matcha powder, baking soda, and baking powder. Set aside.

  2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll dough into balls about one inch in diameter and flatten slightly in create round discs, and place onto ungreased cookie sheets.

  3. Bake 8 to 10 minutes in the preheated oven or until golden. Let stand on cookie sheet two minutes before removing to. cool on wire rack. Sprinkle with a bit a sugar if you desire

recipe adapted from All Recipes

Pumpkin Ginger Chocolate Chip Cookies

 

Pumpkin Ginger Chocolate Chip Cookies

This is a favorite of mine! Pumpkin spice and everything nice… like ginger and chocolate chips!

Add any extras you can think of… cranberries, raisins, peanut butter chips… Let me know what you try and how it worked out.

  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ginger (add more for more heat)
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 cup unsalted butter
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/3 cup pumpkin puree
  • 1 1/2 tsp pure vanilla extract
  • 3/4 cup bittersweet or semi-sweet chocolate chips or chunks

  1. In a medium bowl whisk together flour, baking soda, baking powder, salt, and spices. Set aside.

  2. Place butter in a sauce pan and melt. Pour melted butter into large bowl. Add granulated sugar and brown sugar and whisk together. Add pumpkin puree and vanilla and whisk together. Add flour mixture and fold just until blended. Don't over mix. Fold in chocolate chips. Chill dough for 30-60 minutes in refrigerator.

  3. Preheat oven to 350 degrees. Line cookie sheets with parchment paper.

  4. Once bough is chilled, roll dough into balls, the size of 1.5 tablespoons and place 2 inches apart on cookie sheet. Flatten dough to desired thickness before baking.

  5. Bake for 12 minutes or until the cookies appear set and slightly brown on the edges. Don't over bake or they won't be chewy. Cool for 10-15 minutes

Matcha Muffins with Lemon Tart

 

Matcha Muffins

Matcha is a very user friendly ingredient, baking with it is easy and it adds such a nice earthiness that pairs perfectly with a cup of tea. You can also play with all kinds of different tea flavors to replace Lemon Tart.

  • 1 3/4 cups all-purpose flour
  • 1 tbsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tbsp matcha
  • 3/4 cup granulated sugar
  • 3/4 cup milk ( I use oat milk)
  • 2 tsp vanilla extract
  • 1/4 cup coconut oil, melted
  • 1 egg room temperature
  • 3 tbsp Lemon Tart tea or fresh lemon juice

  1. Preheat the oven to 400 degrees. Line a muffin tin with paper liners.

  2. Steep Lemon Tart in 1/4 cup hot water.

  3. In a large mixing bowl, whisk together flour, baking powder, salt, matcha, and sugar.

  4. In another bowl, combined the milk, vanilla, coconut oil, egg, and Lemon Tart tea.

  5. Add the wet ingredients to the dry ingredients until well combined.

  6. Distribute the batter evenly among the paper liners until each one is 3/4 full. Bake for 15-17 minutes, or until a toothpick inserted comes out clean.

  7. Let muffins cool in pan for 5 minutes before transferring to wire rack to cool.

This recipe was adopted from a Hayley MacLean at the Tasting Table

Ginger Pumpkin Bread

 

Ginger Pumpkin Loaf

This is the perfect bread to pair with your fall favorite teas. With the addition of dried ginger and ground ginger, you will truly enjoy the spiciness of the season.

  • 1 2/3 cups all-purpose flour
  • 1 tsp baking soda
  • 1 1/4 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp ginger
  • 1/2 tsp salt
  • 2 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable or canola oil
  • 1 1/4 cups pumpkin puree
  • 1/4 cup milk ( I use oat milk)

  1. Preheat oven to 375 degrees. Grease your loaf pan

  2. In a large bowl, whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.

  3. In a medium bowl, whisk together eggs, granulated sugar and brown sugar until combined. Add oil and whisk until combined. Add pumpkin and milk and whisk together. Pour the pumpkin mixture into the flour mixture and mix gently until combined.

  4. pour batter into bread pan. Bake for 1.5 hours. Bread is done when a toothpick is clean when inserted into the bread. If the bread is browning to fast, cover with tinfoil. Allow to cool completely before removing from pan.

You can also make muffins with this recipe. Grease a muffin pan or use paper liners. Bake for 16-22 minutes. enjoy 

Dessert