Tea for Two

Since summer is in full swing here in the states, cold beverages are definitely in order. This recipe is an altered (and unhealthy) version of my sister's morning tea routine. It works steaming hot or iced, depending on your mood, or the mood of the weather. Last month, I watched curiously as she plopped small amounts of coconut oil and butter into her stevia-sweetened tea, poured a generous amount of cream into it, and then whisked it till it became light and frothy. In contrast, I was doing my usual, dull routine of honey and a bit of cream. It was a familiar taste, what I've always known tea to taste like, so when I tried a sip of her unusual mixture, I couldn't help but ask, "is this the same kind of tea as mine?" It was. But it tasted nothing like it, it had such a rich, enjoyable flavor, and her creation changed my tea-making experience for life! I asked her how she had ever thought of it, and she replied "it just sounded good." Who knew? My sister is a tea-whiz. 

While trying to recreate this at home, I remembered I had given away my jar of coconut oil, (for a just cause! Soap-making endeavors, you know) so I rummaged in my cupboard to find a bottle of coconut extract, and thought deep and hard about how caramel would taste paired with peaches and cream, and decided that I really couldn't go wrong with the combination. I was right. It's very tasty, and I have to be very adamant about this particular type of caramel sauce... there's nothing better out there, no other brand holds a candle to it! Don't let the "butterscotch" in the title fool you, either. I have hated butterscotch since I was young, and I would never categorize it as such. I would just categorize it as... the best. End of story. My taste buds love it! I can't technically promise the same for everyone, but... it is still and forever will be my favorite. By the spoonful, à la mode, anyway it comes.

Here's what you'll need:

1 cup Water

2 Bigelow Perfect Peach Herbal Tea bags

2/3 cup Cream

1/4 cup Mrs. Richardson's Butterscotch Caramel Topping

1 TBS. Granulated Sugar (optional)

1/4 tsp. Coconut Extract

Ice Cubes

Here's what you do:

Steep the teabags in cold water till they are fully saturated. While the tea sits, combine the cream, caramel sauce, sugar and coconut extract in a separate, larger container and stir until dissolved. (My suggestion would to be to use coconut oil + butter with hot water and coconut extract with cold water) Once both mixtures are ready, combine them on ice and... voila! There's just enough for two lucky individuals to enjoy!

Henry had already snatched his jar before I could get a picture of both of ours together. I couldn't believe how quickly he sucked it down. Della and Jasper decided at the last minute that they DID actually want some, so I had to begrudgingly share mine with them. It was a tough sacrifice, I'm not gonna lie, I totally wanted it all for myself. But it's ridiculously cute watching the kids pass it back and forth until it's completely gone and gawking over how delicious it is. And it is! It really is delicious.

On a side note, aren't these pink French Arcoroc Rosaline mugs just a dream? I've been collecting sets of them for the past year or so, and I love how delicate and feminine they are!

Here's a little illustration I drew up of everything you'll need! Mmm mmm good.