Tea with Essential Oils

We are big on tea in this family.

Growing up, we had black breakfast tea with milk & sugar for almost any occasion:
In the mornings, we had tea.
On cold days in the afternoon, we sipped tea.
When we came home upset because someone hurt our feelings, we talked about it over tea.
If we were sick, we drank tea.
When we were kids, we enjoyed what my grandma called “milk tea”: decaf black tea with lots of milk and spoonfuls of sugar until it tasted sweet.

Tea became synonymous with good feelings, memories, warmth, and coziness. Tea was woven into the culture of our family.

As an adult, I’ve discovered the wide range of different teas. That tea actually came from plants. That some kinds were best without milk and sugar (GASP!). I have some new favorites: Chamomile, Oolong, and Earl Grey. And my kids regularly ask for milk tea. (Even my coffee-loving husband enjoys tea these days!)

When I started using essential oils, I realized I can make “tea” for different ailments or issues using different combos of oils. (Have I mentioned lately that I love having this arsenal of oils that I can mix and match to my heart’s content?)

So here are some of my favorite blends! I hope you enjoy them too.

DIY Earl Grey:
Add 2 drops of Bergamot oil to your tea bag before pouring your water. Add milk, honey, and/or sugar to taste!

Bye Bye Flu:
Add 2 drops of Immunity Blend and 1 drop Lemon oil with a teaspoon of honey. Drink morning and night when sick.

Energizer Bunny:
Add 2 drops peppermint & 1 drop lemon. Drink morning or afternoon when you need a pick-me-up!

Sweet Dreams:
Add 1 drop Lavender, 1 drop Bergamot, & 1 drop Roman Chamomile plus honey to taste. Drink before bed to de-stress, calm, and soothe yourself.
*Juniper Berry can be substituted for Roman Chamomile

Tea with Essential Oils

I only use essential oils from one company, because their purity and standards are far above the rest, and their educational support is second to none. To learn which one is my favorite, contact me for details.

Red Raspberry Scones, Whipped Butter, & Tea Pairings

I’ve stopped buying pre-made mixes, because generally I can make things from scratch cheaper, and I like that I know exactly what ingredients I’ve put into it. But every once in awhile I will still use them, when I want something quick and want to use less dishes! I got this as a birthday gift from my sister- and brother-in-law (along with lots of loose-leaf teas and jam) and decided to make them this a few mornings ago:


I’m so glad I did. Scones are one of those things I haven’t quite mastered yet; I think it takes some time to develop the best recipe. The couple times I made them homemade, they were more work than they were worth: super sticky batter, hard to work with, fairly flavorless, and more dense than fluffy.
But this mix!!
If you’re having scones, you need at least two other things: whipped butter and jam.


I don’t know why it took me so long to realize this, but whipped butter is just butter, whipped up. So I made some freshly whipped butter and brought out this jam: Raspberry Peach Champagne.
These were soft and fluffy on the inside with a lightly browned crunchy outside.


The flavor is light and fresh too. Just perfect with a little whipped butter on top, and for a little extra zing, the jam.

with butter...

with butter…

with jam!

with jam!

But no scone meal would be complete without tea! I usually drink black tea in the mornings, but I had all this tea for my birthday too, and I had to try some. I figured the best pairing would be the Cherry Blossom Green Tea.

I was right. It was light and flowery. Not too sweet, just a hint of fruity flavor.

What are some of your favorite breakfast pairings?