This recipe uses the following tea:

CHOCOLATEY MINT ROOIBOS (visit the tea boutique)

Zulu

Yields: 1 Cocktail

• 1 tumbler glass (if the glass is thin, muddle the mint in a pint glass and transfer afterwards)
• 4-5 oz Chocolatey Mint Rooibos iced tea (see here for how to prepare iced tea)
• 1 oz amaretto
• 1 oz vodka
• shaved chocolate for garnish
• mint leaf for muddling
• crushed ice

1. Make a strong brew of Chocolatey Mint Rooibos tea (double the tea to water ratio – 2 tsp tea leaves for 6 oz boiling water)
2. Store in fridge to cool
3. Mix the vodka with the iced tea in a cocktail shaker with ice if you have one. Otherwise simply stir the vodka into the iced tea with ice
4. Voila! Sip away.

Tea Used in This Recipe:

Visit the Tea Boutique by clicking on the tea below

This recipe uses the following tea:

ROOIBOS POWDER (visit the tea boutique)

Unsweetened Rooibos Powder Latte

Yields: 1 Latte

• 1 Latte Mug
• 1/2 tsp rooibos powder
• 4-5 ounces cold milk
• 1 tbsp hot water

1. Sift Rooibos Powder into an 8 ounce latte mug
2. Mix in hot water using the back of a spoon, making a smooth paste without any lumps.
3. Steam milk until the desired temperature, add to Rooibos Powder
4. Garnish with ground nutmeg or chocolate
5. Enjoy!

Tea Used in This Recipe:

Visit the Tea Boutique by clicking on the tea below

This recipe uses the following tea:

MATCHA (visit the tea boutique)

Unsweetened Matcha Latte

Yields: 1 Latte

• 1 Latte Mug
• 1/2 tsp matcha
• 4-5 ounces hot water

1. Sift 1/2 teaspoon of teAlchemy Cooking Grade Matcha into an 8 ounce latte mug.
2. Mix 1 tablespoon of hot water into the Matcha using the back of a spoon or a Matcha whisk, making a smooth paste without any lumps.
3. Steam 4-5 ounces of cold milk (either dairy or non-dairy) until the desired temperature, add to Matcha
4. Sip and enjoy!

Tea Used in This Recipe:

Visit the Tea Boutique by clicking on the tea below

We added quite a bit of wasabi and really enjoyed the extra bite it gave. You can easily omit the wasabi if you aren’t as into it.

This recipe uses the following tea:

LAPSANG SOUCHONG (visit the tea boutique)

Lapsang Miso Soup

Yields: 6 Pancakes

• 1 egg
• 1 cup grated (unpeeled) zucchini
• ½ cup minced onion
• 1 tbsp slivered sweet red pepper
• 1 tbsp dry bread crumbs
• ¼ tsp salt
• Pinch dried oregano
• Dash hot pepper sauce
• 1 tbsp vegetable oil
• 3 tsp Sencha green tea (grind 1 ½ tsp of green tea mixture into powder and set aside)

1. Add remaining 2 1/2 tsp loose leaf green tea to the oil. Let sit for 30 minutes or as long as you can. In pot over medium heat, heat tea and oil mixture for 2-3 minutes.
2. In bowl, beat egg; mix in zucchini, onion, red pepper, bread crumbs, salt, oregano, hot pepper sauce, ground tea powder and add oil with loose leaf tea mixture.
3. In large skillet, lay parchment paper in skillet and add a small amount of oil over medium heat; spoon in about ¼ cup zucchini mixture pancake, spreading to about .5 inch thickness. Cook for 3 to 4 minutes per side or until golden.

Serve immediately.

Tea Used in This Recipe:

Visit the Tea Boutique by clicking on the tea below

This recipe uses the following spice:
TEA RUB (visit the tea boutique)

This recipe was inspired by: Culinary Tea  by Cynthia Gold

Our Tea Rub is a flavourful and aromatic blend of black tea and spices. This makes a beautifully light summer evening dinner paired with some grilled veggies… or any time of year if you don’t mind BBQing in the chilly air.

Grilled Tea Rub Salmon

Ingredients:

• Salmon fillets
• Tea Rub, to taste

Tea Used in This Recipe:

Visit the Tea Boutique by clicking on the tea below

This recipe uses the following spice:
TEA RUB (visit the tea boutique)

This recipe was inspired by: Culinary Tea: More than 100 Recipes Steeped in Tradition from Around the World by Cynthia Gold

We served this in the fall to some friends who were over for dinner and the response was really great. Our Tea Rub is a flavourful and aromatic blend of black tea and spices.

Grilled Tea BBQ Steak

Ingredients:

• Steak
• Tea Rub, to taste

Tea Used in This Recipe:

Visit the Tea Boutique by clicking on the tea below

This recipe uses the following spice:
TEA RUB (visit the tea boutique)

This recipe was inspired by: Culinary Tea: More than 100 Recipes Steeped in Tradition from Around the World by Cynthia Gold

Oh Chicken.. you never get old. Sometimes you need some spicing up though and this Tea Rub sure does the trick. It is a flavourful and aromatic blend of black tea and spices.

Grilled Tea Rub Chicken

Ingredients:

• Chicken
• Tea Rub, to taste

Tea Used in This Recipe:

Visit the Tea Boutique by clicking on the tea below

This recipe uses the following tea:
GENMAICHA RICE (visit the tea boutique)

A flavorful glass of warm milk to make you want to slide into bed with a good book … If caffeine keeps you awake this makes a great treat to add to your wine skin on the ski hill or cross country skiing.

Genmaicha Rice Steeped in Rice Milk

Yields: 1 cup

•  2 tsp genmaicha rice
• 1 cup rice milk

1. Steep 1 ½ tsp of genmaicha rice tea with 1 cup of rice milk over medium heat to extract the toasty flavor of the tea. After 3 minutes discard the leaves.

Tea Used in This Recipe:

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Let us know what else you’ve tried with it!

This recipe uses the following tea:

JASMING GREEN (visit the tea boutique)

The fragrant aroma of jasmine infuses the rice into a solid base for so many recipe ideas.

Jasmine Dragon Rice

Yields: approximately 2 cups cooked rice

• 1 ¾ to cups of water, according to directions on rice package
• 2 tsp Jasmine Dragon Tears Green Tea
• 1 cup of white rice
• 1 tsp salt, or as needed

1. Bring water to a boil, add 25 pearls of jasmine tea, steep for 3 minutes. Strain and discard of the tea leaves
2. combine the liquid with rice and 1 tsp salt in a saucepan. Bring to a boil, cover the pan, reduce heat to a simmer, add 2-3 more jasmine tea pearls to the rice for added flavor
3. simmer until the rice is cooked, about 20 minutes.

*Option to also use the brewed teas as the water substitute in your rice steamer

Tea Used in This Recipe:

Visit the Tea Boutique by clicking on the tea below

Tea Suggested for This Recipe:

Visit the Tea Boutique by clicking on the tea below

 

Comfort food at its best. Home made scalloped potatoes with a subtle oolong twist. And you have three Oolong’s to choose from…

The secret ingredients.

So Betty Crocker makes darn good scalloped potatoes, but I must say that these gave Betty a serious run for her money.

This recipe uses the following tea:

QUANGZHOU MILK OOLONG (visit the tea boutique)

In this recipe the cream sauce has a smooth milky oolong flavor that is made first so it does not separate during baking. For extra flavor sprinkle the top with grated parmesan, shredded Cheddar cheese or buttered bread crumbs after 45 minutes of baking.

Quangzhou Milky Oolong Scalloped Potatoes

Yields: 8 servings

• 6 potatoes (about 2 lb/1kg total)
• 1/3 finely chopped onions

Sauce:

• 6 tbsp butter
• 6 tbsp all-purpose flour (or other flour substitutes, spelt, rice flour)
• 3 tsp salt
• 1 tsp pepper
• 5 3/4 cups milk (we used coconut milk)
• 10 tsp Quangzhou Milk Oolong

1. Pour milk into saucepan and heat to just a boil.  Do not let the milk burn so as soon as it starts to boil turn temperate down to medium. Add 10 tsp of our Milky Oolong and let steep over medium heat for 3-4 minutes or until the leave have fully opened. Do not let tea come to a boil. Remove from heat, let cool for 2 minutes then strain off the used tea leaves.
2. Sauce: In saucepan, melt butter over medium heat. Add flour, salt and pepper: cook, stirring, for 1 minute. Gradually stir in oolong milk; cook, stirring constantly, for about 5 minutes or until boiling and thickened. Set aside.
3. Peel and thinly slice potatoes; arrange a layer of potatoes in greased 8-inch square baking dish or 8-cup casserole. Pour a thin layer of the sauce over potatoes; sprinkle with the onions. Repeat layering until pan is full but leave room for cheeses. Cover and bake in 350F (180C) oven for 45 minutes.
4. Uncover, add cheese to the top and bake for another 30 minutes or until potatoes are tender and top is lightly browned.
5. Let stand for 5 minutes before serving.

Tea Used in This Recipe:

Visit the Tea Boutique by clicking on the tea below

Tea Suggested for This Recipe:

Visit the Tea Boutique by clicking on the tea below