Our Disney Collection

We think it’s safe to say that everyone would agree with this statement: any time you have a chance to do something Disney-inspired, you jump at it! So you can understand our level of excitement at the opportunity to collaborate with Disney on creating not just one tea but a collection of teas based on some of their most beloved characters.

It is with great pleasure that we introduce you to our Disney Collection of five specially blended teas. We’ve put together some recipes from our very own cookbook that pair well with each tea. Which one are you making?

Disney Mickey Mouse

We start with the iconic character who started it all, Mickey! For Disney’s signature character, we created a blend that starts with a black tea base – a classic, just like Mickey – and blended in rosehips and vanilla for a mixture of mildly sweet and floral with a touch of tartness.

We’re pairing our Mickey Mouse blend with another classic: biscotti. For Mickey, we’ve chosen an Orange Cranberry Jasmine Biscotti – we think it’s a fun and bright combination of flavors that remind us of Mickey’s personality and make for a perfect bite to enjoy along with this blend.

Orange Cranberry Jasmine Biscotti

Ingredients:

• 8 tbsp unsalted butter
• ¾ C sugar
• 2 large eggs, lightly beaten
• 2 tbsp orange juice
• 2 ¼ C all-purpose flour
• 2 tsp finely ground jasmine tea
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ C chopped almonds, toasted
• ¼ C dried cranberries sweetened with orange

Instructions:

1. Preheat the oven to 350°F
2. Cream the butter and sugar together in a large mixing bowl. Stir in the eggs and orange juice. Sift the flour, tea, baking powder and salt together; then blend the mixture into the butter. Add the almonds and dried cranberries and mix well.
3. Divide the dough in half and shape into 2 flat loaves measuring about 10x2 inches. Place the loaves on a cookie sheet about 3 inches apart. Bake until slightly brown on top, about 20 minutes.
4. Remove and cool for 10 minutes on the cookie sheet. Cut the loaves crosswise into ½ inch slices and lay them, cut side down, on the cookie sheet. Bake for 10 minutes. Turn and bake for 10 minutes more. Remove the biscotti and cool on wire racks. Store in a container with a loose-fitting lid.

Print the recipe card here. 

Disney Minnie Mouse

Minnie Mouse is not only an icon of femininity and fashion, she’s fun-loving with a sweet nature. We gave her tea the same black tea base as Mickey’s, but took the sweetness level up a notch by adding natural rose flavor, rose petals, honey, and caramel.

A sweet and yummy tribute to Minnie’s blend is this Spiced Plum Gingerbread Cake. The gingerbread flavors make a wonderful sidekick to a cuppa this tea, while the spiced plum tea adds a hint of pale pink to the cake, which we also think is fitting.

Spiced Plum Gingerbread Cake

Ingredients:

• ¼ C Spiced Plum tea leaves
• 8 tbsp unsalted butter
• ½ C each firmly packed dark brown sugar, dark molasses and corn syrup
• 2 ½ C all-purpose flour
• 1 ½ tsp ground ginger
• 1 ½ tsp ground cinnamon
• ½ tsp ground cloves
• ½ tsp ground nutmeg
• ¼ tsp salt
• 2 large eggs
• 1 grated zest of lemon
• 1 tbsp lemon juice
• 2 tsp baking soda
• 4 C confectioners’ sugar

Instructions:

1. Preheat the oven to 350°F. Grease a 10x3 ½ inch bundt pan.
2. Bring 1 ½ cups of water to a boil, remove from the heat, add the tea and steep for 5 minutes; strain, pressing to extract as much liquid as possible.
3. Melt the butter; stir it together with the brown sugar, molasses and corn syrup until blended. Set aside to cool.
4. Combine the flour, ginger, cinnamon, cloves, nutmeg and salt in the bowl of a food processor and pulse to blend. Scrape in the butter-sugar mixture and blend. Add the eggs and lemon zest and process until smooth.
5. Stir the baking soda into 1 cup of the tea. It will bubble up. Stir the mixture into the batter, mixing well; then scrape it into the prepared pan. Bake for 40 to 45 minutes until the top is springy and a knife inserted near the center comes out clean. Remove the pan and cool on a cake rack.
6. Combine the remaining tea with the lemon juice. Sift in the confectioners’ sugar, whisking until you have a thick but spreadable icing. Pour over the cooled cake and let it set.

Print the recipe card here. 

Disney Snow White

Another timeless Disney character, Snow White immediately brings to mind singing, birds, a fairytale forest, seven special friends and one wicked queen. 

We decided to pair this Mutan white tea base with apple flavor, apple pieces, cornflowers and marigolds, all reminiscent of Snow White’s happy times in the beautiful forest. Try sipping our Snow White blend with this creamy, fruity dessert for a combo that will have you whistling an upbeat tune.

Chaice Cream With Blackberry Coulis

Chaice Cream Ingredients:

• 1 C whole milk
• 1 C superfine sugar
• ½ C Indian Spice tea leaves or other chai tea blend
• 3 C heavy cream

Blackberry Coulis Ingredients:

• 1 12-oz. bag frozen unsweetened blackberries, slowly defrosted
• ½ C blackberry or other clear jelly
• Lemon juice

Instructions:

1. To make the chaice cream, stir the milk and sugar together in a small pan. Heat until small bubbles form at the edge of the pan, stir in the tea leaves and steep for 5 minutes. Strain, pressing to extract as much liquid as possible. Combine the infused milk and cream in the canister of an ice cream maker and freeze according to the manufacturer’s directions.
2. To make the coulis, reserve 8 whole berries and set aside. Purée the remaining berries and jelly in the bowl of a food processor or blender until smooth. If desired, strain through a fine sieve into a bowl, add lemon juice to taste and refrigerate until needed.

Print the recipe card here. 

Disney Jasmine

A daring princess like Disney’s Jasmine deserves an exciting tea! For this character who was yearning for adventure, we created a green tea scented with jasmine and sprinkled with chamomile flowers. Sorry, does not include a pet tiger.

To make this a full-blown jasmine experience, we’re pairing this Jasmine blend with Green Fruits in Jasmine Tea Syrup. The zest of lime and trio of green fruits add just the right amount of adventure for your taste buds.

Green Fruits in Jasmine Tea Syrup

Ingredients:

• 2 tsp jasmine tea leaves
• ½ C sugar
• Grated zest of 1 lime
• Juice of 1 lime
• 3 kiwi, peeled and sliced
• 1 ripe honeydew melon, about 5 lbs., flesh scooped into little balls or diced
• 8 oz. seedless green grapes, stemmed, washed and cut in half
• Sprigs of fresh mint for garnish

Instructions:

1. Bring ⅓ cup water just to a boil in a small saucepan. Add the jasmine tea, remove the pan from the heat and steep for 4 to 5 minutes. Strain into a clean pan, pressing to extract as much liquid as possible, and discard the tea leaves.
2. Add the sugar and lime zest to the pan. Over medium heat, stir until the sugar dissolves, then bring the liquid to a boil. Reduce the heat and simmer the syrup for 1 to 2 minutes. Remove the pan from the heat and stir in the lime juice.
3. Place the kiwi, melon and grapes in a serving bowl and pour on the syrup. Cover and marinate in the refrigerator for 4 to 6 hours. Remove from the refrigerator at least 20 minutes before serving, toss gently and garnish with mint.

Print the recipe card here. 

Disney Moana

Another character with a spirit of adventure, Disney’s Moana inspired us to create a tea full of bold flavors and some island spirit. Our Moana blend starts with a green bancha tea to which we added coconut, fruit and island flavors. You can almost feel the sand between your toes!

We think you’ll enjoy this Poached Scallops With Red Peppers and Vanilla Tea Vinaigrette dish while sipping on this island tea. Welcome to paradise!

Poached Scallops With Red Peppers and Vanilla Tea Vinaigrette

Ingredients:

• 1 tbsp vanilla tea leaves
• 1 lb. sea scallops, tendon removed
• 1 small clove garlic
• 1 tbsp honey
• 1 tbsp balsamic vinegar
• ¼ C extra-virgin olive oil
• Salt and freshly ground black pepper
• 1 large red bell pepper, diced
• 2 tbsp coarsely chopped cilantro leaves or chives

Instructions:

1. Bring 1 cup of water just to a boil, pour over the tea leaves and infuse for 5 minutes. Strain into a large skillet, pressing to extract as much liquid as possible. Bring the tea to a simmer, add the scallops and cook just until opaque, about 4 minutes. Remove the scallops with a slotted spoon to a bowl and reduce the liquid over high heat to 3 tablespoons.
2. Combine the reduced liquid with the garlic, honey, vinegar and olive oil in the jar of an electric blender and blend until emulsified. Season to taste with salt and pepper.
3. Return the scallops to the skillet along with the diced pepper. Turn the heat to medium-high, pour on the vinaigrette and shake the pan to quickly heat the scallops through. Sprinkle with cilantro or chives and serve. 

Print the recipe card here.