Bigelow Tea Herbal Tea Caffeine Free Red Raspberry Description
Bursting with the flavor of ripe raspberries freshly picked from the farm, our blend is the perfect balance of sweet and tangy. It's a totally refreshing experience hot or iced.
Directions
2 Steps To A Great Cup
Be sure to start with fresh cold water and bring to a rolling boil. Pour over tea bag, steep for 4 minutes (or whatever time you like), remove bag (but no squeezing please!)
For Iced Tea by the Glass:
Steep a little longer. Pour over ice.
Free Of
Caffeine, gluten and GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Supplement Facts
Serving Size: 1 Tea Bag
Servings per Container: 20
Other Ingredients: Hibiscus, rose hips, apples, elderberries, natural and artificial raspberry flavors.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Raspberry White Chocolate Candy Cups
[vc_row][vc_column][vc_column_text]Drop everything and whip up these pretty-in-pink white chocolate candy cups crafted with just three divine ingredients: white chocolate, coconut oil and freeze-dried raspberries. With a harmonious balance of sweet and tart, the creamy white chocolate and refreshingly tangy raspberries complement each other perfectly. Their seductive symphony for the senses brings more music to your Valentine's Day or any other day of the year!
Raspberry White Chocolate Candy Cups
- 1/3 cup coconut oil
- 1 cup white chocolate chips
- 1/2 cup freeze-dried raspberries (+ 2 Tbsp. for topping)
- Add liners to muffin pan. (Note: Silicone muffins cups work best.)
- In small saucepan, heat white chocolate chips with coconut oil until smooth. Alternately, microwave in glass bowl in increments up to 80 seconds.
- In blender, add 1/2 cup freeze-dried raspberries and blend to fine powder. Crush remaining 2 tablespoons and set aside.
- Add powdered raspberries to white chocolate mixture and stir to combine. Pour into muffins cups about 1/2-inch thick.
- Top with remaining crushed raspberries.
- Refrigerate to solidify at least 1 hour before serving.
Add additional toppings as desired such as coconut flakes or crushed almonds.
Add the ingredients to your cart and make these treats!
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