The sweetest Saigon Cinnamon, also known
as Vietnamese Cassia, melds with the
deep, luscious flavors of currants, hibiscus
and plum to yield a rich, warming cup in
winter or a refreshing glass when served
iced in summer. With its fruity, full-bodied
and juicy character, Cinnamon Plum's
robust, crimson red infusion is delicious on
its own or mulled into cider or wine.
Tasting Notes: A warming blend of juicy plum,
succulent currant and sweet
Ingredients: Organic cinnamon, organic and Fair Trade Certified™ hibiscus flowers, organic currants, organic licorice root, natural plum flavor.
Additional Info: Infusing ancient herbal traditions with
epicurean creativity, our Herbal Teas
express our mastery in sourcing exotic
herbs, spices and fruits from all over the
world. These natural ingredients are
hand-blended in micro-batches to
harmonize and develop a refined complexity.
Rishi Tea Blend
Water Temperature: 212°F (boiling)
Leaf to Water Ratio: 1 tablespoon per 8 ounces
Steep Time: 5 minutes
We encourage you to experiment with the quantity of tea leaves and the length of the steep time to find your desired brew strength. Varying the water temperature isn't recommended, as water that is too hot will over-extract the bitter components of tea, while water that is too cool might not fully draw out the aromas and flavors of tea.
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Hazelnut Muffin with Cinnamon Plum Apple Jam
Cinnamon Plum Apple Jam:
1 large apple, peeled, cored and finely chopped
2 Tbs. Rishi Organic and Fair Trade Cinnamon Plum Loose leaf Tea
16 oz of boiling water (fresh spring water or filtered water)
2 Tbs. sugar
Add 2 tablespoons of Rishi Cinnamon Plum loose leaf tea to a heat resistant pitcher and pour 16 oz of boiling water over the tea. Steep it for 5 minutes, then strain out the tea and pour remaining liquid into a saucepan. Add apple to the Cinnamon Plum infusion and bring to a boil. Cook until the apple softens, stirring occasionally. Add sugar in boiling apple mix and cook for another 10 minutes. Remove from heat and let cool. Then pour into a jar, seal it and store in a refrigerator overnight. Makes approximately 8 oz Cinnamon Plum Apple Jam.
Hazelnut Muffin (from Williams-Sonoma):
1 1/2 cups all-purpose flour
1/2 cup sugar
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
8 Tbs. (1 stick) unsalted butter, melted
1 cup sour cream
1 tsp. vanilla extract
1/4 cup finely chopped toasted hazelnuts*
Preheat an oven to 400°F. Lightly butter the wells of a standard muffin pan.
In a bowl, sift together the flour, sugar, baking powder, baking soda and salt. In another bowl, stir together the butter, sour cream, egg and vanilla. Add the butter mixture and hazelnuts to the flour mixture and stir until just blended.
Fill each well halfway with batter. Using the back of a teaspoon, make a small indentation on top of the batter and add 1 tsp. of the Cinnamon Plum apple Jam to each. Bake until the muffins are golden and pull away from the sides of the pan, 12 to 15 minutes. Transfer the pan to a wire rack. Let the muffins cool, then remove them from the pan. Repeat with the remaining batter. Makes 12–18 muffins.
*Tip on peeling hazelnut skin: Spread the shelled hazelnuts in a single layer on a baking pan. Toast in a 350°F oven until the skin begins to flake and the nuts appear golden brown, about 15 minutes. Remove from the oven and wrap in a clean kitchen towel. Rub the hazelnuts together in the towel, rubbing off as much skin as possible.