Gingerbread Organic Fairtrade Herbal Tea

• Format: 15 teabags
• Classic bag
  
• Infusion method: Hot, Latte

Ingredients

Organic cinnamon bark, Organic roasted chicory root, Organic carob, Organic cocoa shells, Organic ginger root, Organic licorice root, Organic flavours, Organic cloves, Natural flavour. Fairtrade cinnamon, ginger, licorice, cloves certified and sourced from Fairtrade producers. Total 56.98%. www.fairtrade.ca

Latte Recipe

INGREDIENTS

• 1/3 cup of water
• 2 Four O'Clock^® teabags 
• 2/3 cup of the milk of your choice

PREPARATION

1. Fill a cup with 1/3 cup of boiled water
2. Place 2 Four O'Clock^® teabags of your choice in the boiled water and infuse according to the time indicated on the envelope
3. Meanwhile, heat 2/3 cup of your favorite milk in the microwave or on the stove
4. For smoother milk, froth it for 30 seconds using a milk frother
5. Pour the hot milk in the cup and add the froth on top

Enjoy your drink !

Gingerbread Chewy Bars Recipe

These gingerbread chewy bars with tea-Infused butter & spices feature an irresistibly chewy centre and a rich, spiced gingerbread flavour, elevated by the warm infusion of Four O’Clock Gingerbread Organic Fairtrade Herbal Tea — a festive treat made to be shared during the holidays.

Ingredients

Tea-Infused Butter

• 1 cup (226g) butter
• 4–6 Four O’Clock Gingerbread tea bags
  (4 = gentle, 6 = strong)

Dry Ingredients

• 2 1/2 cups (375g) gluten-free measure-for-measure flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cinnamon

Wet Ingredients

• 3/4 cup (150g) granulated sugar
• 3/4 cup (160g) brown sugar
• 1/4 cup molasses
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons brewed Four O’Clock Gingerbread tea (optional)
  (You may use up to 1/4 cup if you prefer softer bars.) 

Instructions

1. Infuse the Butter

1. Add the butter to a small saucepan and melt over low heat.
2. Add 4–6 gingerbread tea bags (or loose tea from the bags). 
3. Steep for 10–15 minutes, keeping the butter warm but not bubbling.
4. Strain through a fine mesh strainer or cheesecloth.
5. Let the infused butter cool to warm—not hot.

2. Preheat Oven

Preheat to 350°F (175°C).
Grease or spray a 9×13-inch baking pan.

3. Mix Wet Ingredients

In a medium bowl, whisk together:

• granulated sugar
• brown sugar
• molasses

Pour the warm infused butter over the mixture and whisk until smooth.

4. Add Egg, Vanilla & Brewed Tea

Whisk in:

• egg
• vanilla
• 2 Tbsp brewed gingerbread tea (optional)

The mixture should look glossy and smooth.

5. Combine Dry Ingredients

In a separate bowl, stir together:

• flour
• baking soda
• salt
• ginger
• cinnamon

Add the dry mixture to the wet ingredients and fold using a spatula until a thick dough forms.

6. Spread & Bake

Spread the dough evenly into the prepared 9×13 pan.

Bake 22–24 minutes, or until:

• the bars puff up
• then settle slightly in the center

Edges should look set; the center will finish setting as it cools.

7. Cool & Slice

Cool completely in the pan for clean cuts.
Slice into 24 bars (4 × 6 grid).