Caramel Walnut Cookie

$7.00

ROOIBOS TEA | CAFFEINE FREE | BUTTERY & NUTTY

People come back for this one because it tastes like a cookie. Green rooibos gives it a mellow, smooth base and it tastes like caramel and toasted walnut shortbread. Reach for it after dinner to satisfy your cookie craving. The kettle is less work than an oven. There is no caffeine in it either, so nine at night works as well as nine in the morning.

Sold in 1 oz quantities. Makes 6-10 cups of tea.

Ingredients

green rooibos, caramel walnut cookie flavor, safflower, orange blossoms

Please select a packaging option below:

“You’ve been switched on all day.
Let this cup be the off switch.”

MAKE TEATIME YOUR me TIME

— tea & turmeric

Tales from Our Laguna Beach Shop About This Tea

This one sells all year, but fall is when it really goes, once the evenings cool off and people want something to curl up with after dinner. We also have a mother and daughter who call ahead to make sure it is in stock before they make the drive out to see us, and between the two of them they leave with a full pound every month. They have been sharing it for years, and their voices coming up on the phone is always a highlight. When someone loves a blend that much, we do not let them run out.

  • How to brew it hot

    1 teaspoon per 8 oz, 212°F, steep 5 to 10 minutes. Rooibos needs the full boil and a long steep.

  • How to make iced tea

    2 teaspoons per 8 oz, same water and steep time, then pour over a full glass of ice. Double strength so the ice doesn't dilute it.

  • How to cold brew

    Use 1.5 teaspoons of loose leaf tea per 8 ounces of filtered water.
    Steep in your fridge for 10 to 14 hours.
    Strain out the leaves and enjoy!

Beyond the Cup: Make Something Tasty with This Dessert Tea

Tea Time Caramel Walnut Scones

Serves 8

Pumpkin-spiced scones brewed with strong Caramel Walnut Cookie Tea, cut into wedges, and dipped in a cinnamon-sugar coating.

Ingredients

  • 3 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 stick unsalted butter, cold and cubed
  • 1/2 cup granulated sugar (for the dough)
  • 1 large egg
  • 1/4 cup milk
  • 1/2 cup pumpkin puree
  • 1 tsp vanilla extract
  • 3 tbsp brewed Caramel Walnut Cookie Tea, cooled
  • 1/4 cup granulated sugar (for coating)
  • 2 tbsp Vietnamese cinnamon

Instructions

  1. Brew a very strong cup of Caramel Walnut Cookie Tea, steep for at least 10 minutes, and let it cool completely.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
  3. In a separate bowl, whisk together the sugar, egg, pumpkin puree, milk, vanilla extract, and cooled tea.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle. Cut the circle into 8 wedges.
  5. In a small bowl, combine the granulated sugar and cinnamon.
  6. Dip the tops of the scones into the cinnamon sugar, coating them evenly.
  7. Bake in a preheated 400°F oven for 12-15 minutes, or until golden brown. Enjoy!

Download the printable recipe card (PDF)