This post is sponsored by TADIN Teas. All opinions and recipe for Rose Cheese Tea are 100% my own.
People are not really sure what to expect when you say cheese tea. I think it throws them for a loop until they realize exactly what it is. Imagine a beautiful sweet tangy cousin to whipped cream or the no-bake cheesecake batter that you wish you could drink out of a straw. Picture that creamy thick deliciousness on top of Tadin’s Rose Bud tea. Makes sense, people pair cheesecake with fruity flavors all the time.
The subtle sweet floral taste of Tadin’s Rose Bud Tea also known as “Rosa De Castilla” really envelopes the perfect flavor needed for cheese tea. I like to make a big batch of rose tea, then serve it cold topped with the cheese whip and a little side of cookies for a decadent treat. Some people like to mix the cheese whip in right away and some people like to let the two combine naturally as they drink, I fall in the latter. It doesn’t matter what method you take they are both crazy delicious. Trust me!
Ingredients for Rose Cheese Tea:
- .50 oz Tadin rose buds
- 10 cups water
- 1/2 cup sugar
- 8 oz. cream cheese (room temperature)
- 1/4 cup whipping cream
- 1/4 cup half and half
- 1 teaspoon vanilla extract
- Empty the Tadin Rose Buds into a cheesecloth (making a homemade tea bag) or metal mesh container and enclose.
- Bring 10 cups of water to a boil in a large pot. Add in Tadin Rose Bud tea bag and allow to steep for 10 minutes in boiling water.
- Remove pot from flame and mix 1/4 cup sugar until completely dissolved. Allow tea to cool to room temperature.
- Pour sweetened rose bud tea into a glass pitcher and place in the fridge to chill.
- Make the cheese whip: Add cream cheese, 1/4 cup sugar, whipping cream, half and half, and vanilla extract to a blender. Blend until completely combined.
- Pour chilled rose bud tea into a glass then top with cheese whip and Tadin’s Rose Bud leaves.