Guest Blogger: Bonnie Eng, Thirsty For Tea
To celebrate National Hot Tea Month, we've partnered up with Bonnie Eng with "Thirsty For Tea" blog to bring you some of her favorite winter hot tea recipes! According to Bonnie, Jam & Marmalade Slow Cooker Teas are just what you need for getting through the chilliest of seasons. These soothing sips are perfect for serving up any time of day, whether it’s the break of dawn or just before bedtime.
I like to think of tea and water as best friends. When both are present and at their best, great things are possible. If you’re an avid tea drinker, you probably already know that a good cup of tea starts with spring water. Unlike distilled water, spring water retains some natural minerals, which complements the taste of those fragrant tea leaves.
The Mountain Valley Spring Water comes from a remote valley of the Ouachita Mountains amongst 2,000 acres of protected forests in Hot Springs, Arkansas. Founded in 1871, this pristine water is bottled at the spring source. Sodium free and with a high alkalinity at 7.8 pH, it’s ideal for steeping tea.
Although loose leaf teas taste amazing here, everyday bagged teas also work well. To assure that the tea isn’t over brewed, we time the tea steep instead of letting it continue to soak for hours. While the addition of fresh fruit creates a bright tasting brew, a few heaping spoonfuls of preserves make the tea sweeter and thicker.
Surprise, surprise–slow cookers aren’t just for making soups and stews anymore! Jam & Marmalade Slow Cooker Teas are full of vibrant flavor and immunity boosting goodness. Made with nature’s most nourishing ingredients, they’re good to the last drop! Check out the recipes below!
INGREDIENTS:
{Jam Tea}
2- one liter bottles of The Mountain Valley Spring Water
2 Tbsp black tea leaves or 3 Tbsp Rooibos (caffeine-free)
2 cups apple juice
2 apples, sliced into thick rounds
2 pints fresh blackberries, raspberries or blueberries
2 cinnamon sticks
1/2 cup berry jam, or more to taste
fresh berries, apple slices and mint to garnish
{Marmalade Tea}
2- one liter bottles of The Mountain Valley Spring Water
2 Tbsp black tea leaves or 3 Tbsp Hibiscus (caffeine-free)
1/2 cup orange juice
1 orange, sliced into thick rounds
2 pints fresh blackberries, raspberries or blueberries
1 split vanilla bean or 1 Tbsp of vanilla extract
1/2 cup orange marmalade, or more to taste
fresh berries, orange slices and mint to garnish
EQUIPMENT:
paper tea filters
large mesh strainer
slow cooker
slotted spoon
DIRECTIONS:
1. Steep the tea or herbals in hot spring water at the appropriate temperature for the appropriate amount of time, according to the package instructions.
2. Strain the tea, then place the steeped tea along with the rest of the ingredients (for either Jam Tea or Marmalade Tea) into the slow cooker. Cook on high for 4 hours, then reduce the heat to low.
3. Carefully remove the cooked fruit and spices using a slotted spoon. To finish, serve the hot fruit tea with garnishes of fresh fruit and mint. Enjoy!
Bonnie Eng, a SoCal girl, has spent time living in both Hawaii and South Carolina… coincidentally, two of the few places in the United States where tea is actually grown! Her background is in health education, Asian American Studies and the culinary arts. With tea, she has been able to join these passions together into one creative space. She started Thirsty for Tea as a way to connect with others who love tea as much as she does, and to broaden the idea of what tea time means. Find more delicious recipes and tea tips on her blog - Thirsty For Tea.
