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Tea of the Week for November 12, 2018!
I absolutely love our Pancake Breakfast black tea, so I’m always eager to test out a new variation of it whenever I’m able – this time, I decided to go with blueberry pancakes! As I was blending this, I found myself marveling over the fact that neither I nor Frank have experimented with Blueberry Pancakes before because – I mean – BLUEBERRY PANCAKES?!?!? Seriously, the only thing that’s better than pancakes for breakfast is blueberry pancakes, amirite? Pancakes . . . loaded with fresh, juicy blueberries and drizzled with maple syrup – so yum!
So I started with our black tea base of Assam, Ceylon and Yunnan and added our pancake essence and some maple essence (and just a touch of butter essence, too) and then added heaps of freeze-dried blueberries to create this yummy blueberry treat. The organic black teas taste rich and are strong enough for that first cup of the day, but also smooth enough if you want your blueberry pancakes later in the day (brunch, perhaps?) – and there’s a nice, sweet with a hint of tart blueberry taste that’s wrapped in a pancake-y-ish flavor that’s been drizzled with sweet maple syrup.
There’s a whole lot of flavor packed into this cuppa! And – just in case you’re wondering – it IS organic, gluten free, allergen free and of course – VEGAN!
organic ingredients: black teas, blueberries, cornflowers & natural flavors
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