Hello, this is me… surviving eight weeks with my first baby girl! To be honest, I’ve only really had to “survive” three weeks by myself, because my mom stayed with us for the first month (as every Latina mother does), and that was really helpful. I dreaded the day she went away— not only because I was going to miss her—but because I knew that her absence would mean almost no time left to do anything besides taking care of the baby.
This is why I’ve learned to find beauty in the small five or even 10 minutes of quiet time that may come about when Isa is sleeping. How do I fill my quiet time? Well, I sit down, catch up on news online, or plan ahead since it’s now more important than ever to stay organized!
Tea has been a great companion for these me-moments. And yes, I said “tea” and not my usual coffee since breastfeeding has me limiting my caffeine intake. Plus, has the weather been extra cold where you live, too? We’ve been freezing!
Tea has been my latest obsession! It solves many of my problems these days: it relaxes and recharges me, keeps me warm and happy, and helps give me inspiration! I love to try different flavors every day and pair them with different snacks (hey, the little one drains the life out of me so I’m always hungry).
This is why I love Tadin’s tea variety. They have great tea favorites like chamomile and ginger (two that I swear by…ginger can fight off anything!) and also have blends with yummy flavor combos. I’d like to let you in on a few pairing tips (plus a recipe) for my favorite flavors.
One of these tasty tea combos is their Pineapple Tea Blend. It is a mix of green and white tea (perfect to keep my energy levels up) and lemongrass and spearmint. The second I took my first sip, I felt like I was transported to the warm Caribbean! And that is hard to do when it’s freezing outside (yes, anything below 50 degrees on the West Coast is considered “freezing”). It’s definitely a powerful mix! As I savored these yummy tropical flavors, an idea crossed my mind: why not pair this tea with a quintessential coconut dessert like macaroons? And I was right: a sip of the tea paired with a yummy macaroon really enhanced that imaginary Caribbean escape!
Check out the recipe for macaroons below, but warning: they are SUPER addictive! The first time I made them, I ate 11 of them…in less than 12 hours! Yup, I do enjoy snack and tea time!
To check out more Tadin tea flavors, visit tadin.com.
Caribbean Macaroons
INGREDIENTS (makes 12-14 macaroons)
*To sip Tadin’s Pineapple Tea Blend
- 1½ cup of shredded coconut, preferably unsweetened
- 1 egg white
- A pinch of salt
- 2 ½ tablespoons of sugar
- ¼ cup + 2 Tbsps. of sweetened condensed milk
- Cajeta/dulce de leche to drizzle on top
DIRECTIONS
- Toast coconut at 350 F for about 10-12 minutes.
- Mix condensed milk with coconut, set aside
- Start beating salt and egg white on medium speed until soft peaks form. As soon as that happens, add the sugar and beat until hard peaks.
- Blend in the coconut mixture.
- Make small 1-Tablespoon-sized balls and place them on top of a parchment-paper-lined baking sheet.
- Bake at 350 F for 18-20 minutes or until golden. Allow them to cool completely.
- Serve by drizzling some cajeta on top and sip on your favorite Tadin tea blend (Pineapple Blend will blow your mind!)
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