Snickerdoodle Rooibos

$7.00

ROOIBOS TEA | CAFFEINE FREE | ORGANIC | CINNAMON & BUTTERY

It tastes like a snickerdoodle. That's the entire pitch, and it's why people buy it. Green rooibos gives the cup a smooth base, and the cinnamon is unmistakable, right down to the crust of the cookie. Open the pouch and you'll know before the kettle boils.

Sold in 1 oz quantities. Each oz makes 6 to 10 cups of tea.

Ingredients

organic green rooibos, organic cinnamon blackberry leaf, snickerdoodle flavor

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“Let the warmth undo the day’s tight grip.
Sip until your hands unclench.”

MAKE TEATIME YOUR me TIME

— tea & turmeric

Tales from Our Laguna Beach Shop About This Tea

single bag, because they already know they'll be back before long. Watching someone build a whole routine around one blend is not something we take for granted. We always joke with our regulars that you could have much worse habits than tea!

  • 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 Cinnamon Rooibos Tea

Snickerdoodle Rooibos Blondies

Makes 16 blondies

Buttery blondies built on a reduced Snickerdoodle Rooibos tea concentrate and finished with a classic cinnamon sugar topping.

Ingredients

  • 3 tbsp Tea & Turmeric Snickerdoodle Rooibos
  • 1 cup freshly boiled water
  • ½ cup unsalted butter, melted
  • ¾ cup light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1½ cups all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp sea salt
  • 2 tbsp granulated sugar, for the topping
  • 1 tsp ground cinnamon, for the topping

Instructions

  1. Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper.
  2. Steep the Snickerdoodle Rooibos tea in the freshly boiled water for 10 minutes. Strain and return the tea to a small saucepan. Simmer until reduced to ¼ cup, then let it cool.
  3. In a large bowl, whisk together the melted butter, brown sugar, egg, vanilla, and the cooled tea concentrate.
  4. Fold in the flour, baking powder, and salt just until combined.
  5. Spread the batter evenly into the prepared pan.
  6. Mix the cinnamon and sugar together and sprinkle evenly over the top.
  7. Bake for 22 to 26 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out with a few moist crumbs.
  8. Cool completely before slicing into squares.