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Recipes

DRINK AND EAT TEA!

Did you know that you can cook and bake using teas? Here are a few of my own original recipes using TAY TEA blends for you to enjoy. Please try them and drop me a line at and share them with friends too...

Enjoy!
–Nini

Lovers Iced Tea

Lovers Iced Tea

Makes: 8 servings, about 1 cup each

Active Time: 10 minutes
Total Time: 2 hours 10 minutes (including 2 hours chilling time)

Ingredients:
  • 1/4 cup Lovers Tea
  • 4 cups boiling water
  • 1 cup pomegranate juice or 1/2 cup organic agave
  • 4 cups cold water
  • Garnish with lemon wedge or lemon balm leaf from your garden

Instructions:
-Steep loose tea in boiling water for 3 to 5 minutes.
-Strain the tea and pour into a large pitcher.
-Stir in pomegranate juice or agave and cold water.
-Refrigerate until chilled, about 2 hours.
-Serve over ice with lemon wedges, or lemon balm leaf.

Make Ahead Tip: Refrigerate for up to 1 week.

Kaapstad Iced Tea

Kaapstad Iced Tea

Ingredients:

Instructions:
Steep the loose tea in the boiled water for 10 minutes . Stain the leaves. Cool to room temperature before refrigerating in an airtight container (preferably glass) for up to 2 weeks.

We like to sweeten ours with a glass of orange or mango juice / or agave.

Pour over a tall glass with ice and garnish with a slice of orange.

ENJOY!

A Day In Provence Iced Tea Cocktail

‘A Day In Provence’ Iced Tea Cocktail

Instructions:
Fill wine glass with 1/2 A Day in Provence chilled tea
+ 1/2 chilled white wine (like Pinot Grigio).
Enjoy!

The Duchess' Tea Chocolates

The Duchess' Tea Chocolates

Ingredients:
  • 2 lbs of good dark chocolate
  • 3 Tablespoons of Duchess' First Love loose leaf tea, ground
  • Chopped Nuts (Walnuts, Almonds, Pecans or Hazelnuts)
  • Additional whole or half nuts for decorating
  • Dried coconut flakes (optional)

Instructions:
In a double boiler melt the chocolate. Stir in the dry tea and mix well. Add the nuts.

Use a tablespoon to make small chocolate drops onto a cookie sheet lined with parchment paper.

Decorate the top of the chocolate with whole nuts while still warm.

Refrigerate for an hour to set. Store in a plastic container or wide mouth glass jar at room temperature.

Print Recipe
Berber Tea-Infused Short Bread Cookies

Berber Tea-Infused
Short Bread Cookies


Ingredients:
  • 1/2 pound (225 g) tea infused-butter,
    using Berber (tutorial)
  • 1/2 cup confectioners sugar
  • 2 cups flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder

Instructions:
Preheat over to 350°. Cream the butter, then gradually add the sugar, beating well. Mix flour, salt and baking powder together and add to first mixture, combining thoroughly. Roll out dough with rolling pin until it is 1/4 inch thick, then cut into shapes. Put them on ungreased cookie sheets and prick each with a fork. Bake for 2025 minutes or until light brown around the edges.


Marry Me Again Tea-Infused Pound Cake

“Marry Me Again” Tea-Infused
Pound Cake


Ingredients:
  • 1/2 pound (225 g) tea infused-butter,
    using Marry Me Again (tutorial)
  • 1 2/3 cups (235 g) sugar
  • 5 eggs
  • 2 cups (280 g) cake flour
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla

Instructions:
Preheat oven to 325° F (165° C). Butter and lightly flour a 9 x 5 inch loaf pan. Cream the butter, slowly add the sugar, beat until light. Add the eggs, one at a time, beating each in well. Stir in the flour, salt, and vanilla and combine well. Spoon into the pan and bake for 1 1/4 1 1/2 hours or until a toothpick comes out clean. Cool in pan for 5 minutes before turning out onto a rack. Serve very thin slices.

Persian Rose Love Spell Cookies

Persian Rose “Love Spell” Cookies

Ingredients, Cookies:
  • 6 tablespoons Persian Rose loose leaf tea, finely ground. (Be sure to crush the cardamom pods, take out the seeds and discard shells)
  • 1 cup light brown sugar
  • 1 1/2 cups unsalted butter
  • 3 teaspoons vanilla
  • 1/2 teaspoon salt
  • 3 cups flour

Ingredients, Icing:
  • 1/4 cup rosewater
  • 1/4 cup confectioner's sugar
  • tiny drop of organic natural red food coloring
  • rose petals

Instructions:
-Beat together ground tea, sugar, and butter until fluffy and lighter in color.
-Mix in vanilla and salt.
-Fold in the flour gradually and continue to mix until uniform dough is formed.
-Roll dough into a log using wax paper (or plastic 1 1/2"; diameter).
-Chill
-After chilling, slice into 3/8" thick cookies on bake sheet.
-Bake at 350 for 8 minutes in a convection oven or a little longer in a regular oven. (Until the edges are golden.)
-Mix the icing. It is a simple glaze, just be sure not to make it too thick.
-Ice cooled cookies with brush.
-Top with rose petals while glaze is still wet!

Raj Chai Lentil Salad

Raj Chai Lentil Salad

Ingredients:
  • 2 cups french lentils
  • 3 cups Raj loose leaf tea (brewed strong)
  • 4 cloves garlic
  • 1 medium onion
  • 1 cup fresh cilantro
  • 1/2 cup fresh spearmint
  • 1/2 cup fresh basil
  • 1/2 cup beet greens (optional)

Instructions:
Cook lentils in tea till done (about 30 minutes)

Sautee garlic & onion in 3 tablespoons of olive oil.
Toss in beet greens and the fresh herbs.

Add to lentils

Sea salt to taste.

Print Recipe
Tuk Tuk Chai Sweet Rice

Tuk Tuk Chai Sweet Rice

Ingredients for Chai Rice:

Combine all and bring to a slow boil then reduce heat to low and cook
until rice is done, about 20 minutes.

Ingredients for Sweet Ginger Coconut Cream:

Stir together

  • 4 TBSP Sweetened condensed milk
  • 1 cup coconut milk
  • 1/2 tsp ground ginger

Divide rice into bowls, generously cover with the cream and serve warm with tea.

Print Recipe

 

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