Berry Mojito Lime Soda 

This concoction is super easy!!!

Easy peasy lime squeezey ūüėČ

This is super refreshing and necessary for a lime lover on a hot day. 


4 ounces steeped Berry Mojito (double strength)

2 ounces club soda 

1 ounce lime juice

I combined the lime juice and club soda, added ice to the tea then poured the lime and soda over the tea. Add a kookie straw and hello refreshing summer fun! 

Link: TEA 


3 Pack Sampler

We all love a sampler, right!?!

This 3 pack sampler gives 1 ounce of a red, black, and green tea. While I chose the Love Love Love, Citrus Zing, and Berry Mojito please don’t be limited to those. Most people don’t chose what they want when they order therefore I decided to pick 3 as a good start. If you order the sampler and wish to pick different teas please just place a note in the “note to seller” section.

The Teas:

Love Love Love

This caffeine free tea is a great tea for any tea drinker, someone brand new to tea or have tried it all.
Honeybush tea is vey mild, but gives great flavor without caffeine. Floral hints from rose hips, hibiscus flower, and lady’s mantle is balanced with the fruity aroma of dried plums.
Honeybush tea, dried plums, lady’s mantle, rose hips, and hibiscus flower.
Try 8 ounce of this tea hot, with 2 ounces of steamed milk on top for a relaxing TeaLatte!
Go find a review for this blend at SororiTea Sisters by CuppaGeek!



Citrus Zing

This is by far 1 of my top 3 favorites. It gives that powerful zing of flavor! Tired of those not so flavorful teas, well then Citrus Zing is for you!

Assam Black tea, yerba mate, lemongrass, orange peel, lemon peel, stevia leaf, tulsi leaf, eleuthero root, myrtle leaf, and tangerine peel.
Contains caffeine
Try this with equal parts orange juice!! OMG DELICIOUS


Berry Mojito

Like a mojito? This fruity green tea with an essence of mint is what  you need, no cocktail required.

Spring green tea, dried blueberries, hibiscus flower, stevia leaf, blackberry leaf and spearmint leaf.

Contains caffeine

This is an amazing iced tea for summer, or use it as the base for an alcoholic mojito!!! YES!




A tea inspired sponge cake

Why no name? We’ll because this was truly a mashup of many things!

An earl grey sponge cake

A cherry preserve

A chocolate tart and lemon/ginger caramel crumble

All topped with a chocolate drizzle

So what would you call it?!?
I decided to make a chocolate and caramel tart late one night and due to my rushing it just wasn’t hitting the spot so instead the next day I made the sponge cake and topped it with a mix of the night before! I am never one to throw away¬†or¬†waste food.
Tart ingredients:

  • 1 cup, plus 2 tbsp. flour
  • 1/2 cup powdered sugar¬†
  • 1/4 cup powdered cocoa¬†
  • 1/2 cup unsalted butter, diced and very cold
  • 2 egg yolks¬†

Caramel ingredients:

  • 4 tbsp. butter
  • 2/3 cup of sugar
  • 1/2 cup of heavy cream, steep with lemon and ginger tea and strained. ¬†

Cake ingredients:

  • 3 cups of flour¬†
  • 1/3 cup of cornstarch¬†
  • 3 cups of sugar¬†
  • 1 1/2 cup of unsalted butter, at room temperature
  • 5 eggs
  • 1/2 cup of club soda
  • Earl grey extract¬†

Don’t forget your cherry preserve and chocolate drizzle!

Holy ingredients right…

Now what?!!?

First steep the heavy cream with the lemon and ginger tea. I used 3 tsp. of tea for my cream and it was the perfect pairing with the chocolate tart. Warm the cream to just before boiling, add tea leaves, and let sit for a half hour off of the heat.

Preheat the oven to 350 degrees Fahrenheit.

To make the tart ensure you are starting with cold butter. I recommend cutting the butter into cubes and freezing it for a few minutes. Combine the flour, sugar and cocoa powder for the tart in a food processer and pulse until combined. Add the cold butter and pulse until a course sand texture forms. Add 1 egg yolk at a time, and pulse until a ball starts to form. Cover a cookie sheet with parchment paper and press the tart mixture onto the paper until 1/2 thick. Bake at 350 for 25 minutes. Let cool.

Reduce oven temperature to 315 degrees Fahrenheit.

Next make the caramel. Combine sugar and butter in a saucepan and heat over low until melted and the mixture turns amber. Take off the heat and slowly add the lemon and ginger cream while stirring. Let cool.

Now time for cake! Cream together butter and sugar for the cake. Slowly add the eggs, 1 at a time, ensure to scrap the bowl to combine all ingredients. You don’t want any clumps! Add in the flour, cornstarch, and salt in 3 different batches. Keep on low while mixing, and do not overdo it. Once just combined add the club soda and earl grey extract. I don’t even know if you can buy earl grey extract so if you wish to make your own like me combine 3 grams of earl grey leaves with strong vodka and let sit for 30 days. I used these bottles. They are the perfect size to experiment with any extract you wish to make!

Tart and caramel should be cooled down by this point. Crumble up tart and mix in caramel sauce.

Place half the cake batter in the cake pan, place cherry preserves in the pan and swirl into the cake. I didn’t do this and wish I did! I think it needed just a bit more cherry pop. Add the remaining cake batter and repeat with the cherry preserves and swirl in. Top with the tart crumble.Bak at 315 degrees for 90 minutes.


Let cool for at least 1o minutes before taking the cake out of the pan. Drizzle chocolate over cake AND DONE! I may not be a fan of the look of this cake but the slice is just too pretty! So many layers of flavor and they all pair so well together.




Tea Root Beer Float

Why so serious? That is a question I have all of the time. I love tea, a good quality, no artificial ingredient blend. However, I do not think it always has to be taken to the extremes of sophistication. I love a good tea party, or even just some hot tea with the hubby or by myself! A tea party aside, my favorite part of tea is the versatility it offers.

Caffeine, caffeine free, fruity, floral, earthy, sweet, have it your way! Over the last year I have found some amazing combinations besides just tea, honey, sugar and milk.

Soda is not something I drink every day, or even every week, or probably even once a month. When I do indulge it is normally a root beer or cream soda, but I forget how sweet soda is. That led me to think of my Sassy Cherry blend. Sarsaparilla,¬†the vine of a “root beer” tree, is the main ingredient in this blend to ensure the full robust flavor of root beer.

SO why not create an actual root beer float. Calories be damned for this recipe, but you will find less in a tea root beer float as the tea is calorie free vs. soda being not so much!


3 tsp. of Sassy Cherry blend

6 ounces of boiling water

2 ounces club soda

Your choice of vanilla ice cream


Steep your tea and let cool a bit. I put mine in the fridge to cool down. I choose to use a gelato for this, as it was on sale and sales are for me! I try to not buy a large thing of ice cream anyway because lets be honest, I will eat it all. I used Tahitian Vanilla Bean by Talenti, and it is simply divine. It also goes with my goal of not adding anything artificial to this drink. Simple and quality ingredients.

I used my smaller scooper to add a few dollops of the gelato to the bottom of my mason jar. Top your ice cream with the steeped tea, and top with the club soda. It is so refreshing, and not unbearably sweet by any means. Creamy and delish!



Oo’ Peppermint Ice Cream

To turn or not to turn?!?¬† Ice cream that is…

Well this recipe can be done either way, and is just as delicious no matter what route you take.

13912851_595098780693686_631337721101234500_nIt was insanely hot here in Maryland for the last part of July, but this is Maryland and you never know what Mother Nature will bring. I probably wouldn’t have cared a bit when the temperature hit 100, however I was lucky enough to pick that day to complete my big move! That week inspired me to create something extra cool and to replenish all those calories I burned off.

I found a simple recipe for no churn ice cream with 3 ingredients. Oh man 3 ingredients is just a little to easy for me, hehe. SO, I went to my trusty tea. I started with my Harlow Chai, then a few days later tried my Oo’ Peppermint. Both were amazing, however for this post I will focus on my Oo’ Peppermint.



1 can of sweetened condensed milk

1 1/4 cup whipping cream


6 tbsp. powdered sugar

1/3 cup sugar

3 tsp. Oo’ Peppermint

8 oz. water



Steep the whipping cream with 3 tsp. of Oo’ Peppermint overnight in the refrigerator.

After at least 12 hours of steeping, strain the whipping cream from the tea leaves. The Oo’ Peppermint leaves will then be steeped with 8 ounces of water, boiling. Allow to water and¬†leaves to steep at least 5 minutes. Strain the leaves from the water and combine tea with 1/3 cup of sugar in a sauce pan. Place on the stove top and bring to a boil. Reduce to tea and sugar to simmer and allow to reduce in half, to 4 ounces. Allow mixture to cool while completing the next steps.

Whip steeped 1 and 1/4 cup of whipping cream until peaks form, and slowly add in 6 tbsp. powdered sugar and a splash of vanilla. I rarely ever measure my vanilla which is probably frowned upon! Fold in the can of sweetened condensed milk. Place back in fridge to cool for 30 minutes.

If you wish to not churn your ice cream you can complete the ice cream by putting the ice cream in the freezer to at least 6 hours. I placed half of my ice cream in a container and swirled in half of the sugar and tea mixture (a simple syrup in the end), then the other half of the ice cream and rest of the tea swirled in again. I love my glass Pyrex with plastic lids. They are perfect for ensuring no freezer burn.

Now if you wish to turn your ice cream IMG_7513I recommend at least 20 minutes of churning time. I have a slight lean towards my Kitchen Aid gadgets, however I have never used another mixer or ice cream machine so I can’t comment on any other ones to use. This particular ice cream mixer is an attachment for any Kitchen Aid mixer and just needs to sit in the freezer for at least 16 hours before using. Start the mixer up, and add your ice cream base, give it 20 minutes and you have an amazing airy ice cream ready to be frozen. Once churned complete the same process of layering your ice cream base and the tea mixture swirled in. Freeze for at least¬† hours.

This was so refreshing I couldn’t even believe it! The creamy vanilla base pairs amazingly well with the cool zing of the peppermint. If you wish to add a little more decadence try a few swirl of chocolate. It is glorious SO GO NOW AND MAKE YOUR OWN!







Oh my, What a Year!



My oh my, where does time fly?

It surely has been a crazy, and fast year but well worth everything so far. We are officially moved into our new home, and hoping not to move for AT LEAST 10 years to come. I hate moving, how about you?!?

My husband just happened to be working in South Carolina for the past month, so I was lucky enough to move on my own (with family and friends of course). The good thing about moving on your own…losing 6 lbs! I don’t see that staying off, but hey life happens and I love my food hehe.

I finally took the step of getting my logo, YAAAYYYY! I love it so much. I of course went right to Etsy to find the perfect shop:

What do you think of my new logo?!? harlowfinal copyI played with my labels a bit after my logo was complete and love my labels more now than ever. My goal in the next few months is to ensure I work on my blog, and not only keep up my ideas on Instagram and Facebook. I have not completely left all of you so find my social media to see more of my ideas from the past few months.



I have also been lucky enough to have amazing reviews on a few other awesome blogs! Find my reviews at:

SororiTea Sisters


Below are some of my concoctions and goodies that you may have missed out on:



I have been having so much fun with tea this year, and I wish for everyone to join in on the fun!