Taste the Flavors of the Season with Celestial Seasonings Tea

 

I love cozying up with a warm blanket and a cup of tea during the holidays. Celestial Seasonings has a collection of holidays teas that would make a perfect gift for any tea lover. You can gift a box of tea with a pretty mug or insulated cup.  You can also make a nice gift basket with some teas and cookies for any hostess or coworkers.  There are so many different ways to say thank you with these delicious tea blends.

Some of the holiday inspired teas are Candy Cane Lane, Cranberry Vanilla Wonderland, Gingerbread Spice, and Nutcracker Sweet. Browse the entire collection of holiday teas here: https://celestialseasonings.com/collections/holiday-tea.  

Which one are you looking forward to trying?

Purchase wherever Celestial Seasoning tea is sold or  via Amazon (As an Amazon affiliate, I receive a small incentive when purchase is made using my link)

Tea isn’t only for sipping! Here’s a delicious Gingerbread Spice Tea Cake recipe featuring Celestial Seasoning’s Gingerbread Spice Tea that your guests will love!

Gingerbread Spice Tea Cake Recipe 

INGREDIENTS

• 1/2 cup water
• 2 bags Celestial Seasonings Gingerbread Spice Holiday Tea
• 3 eggs
• 3/4 cup sugar
• 1 tsp vanilla
• 1 1/4 cups flour

• 1 1/2 tsp baking powder
• 1/2 tsp salt
• Pinch of nutmeg for garnish
• Butter for greasing the pan
• Gingerbread Spice Whipped Cream (see below)

INSTRUCTIONS

Preheat the oven to 350 degrees. Bring the water to a boil in a saucepan, add the tea bags and steep for 3-5 minutes. Mix the remaining ingredients in a large bowl. Add the tea, carefully squeezing excess liquid from tea bags before discarding the bags. Blend the batter well. Pour into an 8x8x2-inch greased baking dish. Bake for 25 minutes. Serve warm, buttered and sprinkled with nutmeg. Top with dollops of Gingerbread Spice whipped cream.

GINGERBREAD SPICE WHIPPED CREAM

Ingredients:

• 1 cup whipping cream
• 2 Gingerbread Spice tea bags
• 2 Tbsp sugar
• Nutmeg for garnish

Simmer the cream and tea bags in a small pot for 6-10 minutes. Remove the tea bags, squeezing out the excess cream, and discard the bags. Mix the cream and sugar together in a large bowl. Whip until fluffy. Serve with a sprinkle of nutmeg.