ooking with tea
and teatime treats
from The Cat-Tea Corner™ Recipe Collection
Featured in Tales of a Tea Leaf by Jill Yates

Looking for a tearoom? See TeaGuide Worldwide Tea Directory

A collection of recipes using tea as an ingredient, or that go well with tea and may be served at teatime. These recipes are our own creations or adaptations. We hope you enjoy them.

All recipes posted here, unless otherwise noted, are the copyrighted property of The Cat-Tea Corner™. Copyright © 1997-2008 The Cat-Tea Corner/JPB. All rights reserved. Recipes and other materials (text and/or images) may not be reproduced in any form for any purpose without prior written permission. Recipes may not be included in any other recipe collection, online or offline, without prior written permission. For reprint information please contact us. Thank you.

Some general suggestions for cooking with tea...

-- Try prepared tea in place of water or stock when cooking rice or other grains for a delicate tea flavour.

-- Don't steep "strong" tea for extra time, as this will make the tea bitter. Instead, use twice the quantity of tea as usual, and steep for the maximum amount of time appropriate for the type of tea, generally 5 minutes for black teas, 7 minutes for oolongs, 3 minutes for greens, and 12 minutes for white teas.

-- Experiment with different varieties of tea, such as morning blends, jasmines, or your own favourite, for an unusual taste! I like preparing Basmati rice with jasmine or Formosa oolong tea, brown rice with a strong breakfast-type tea, and miso soup with green tea -- especially genmaicha, which has a nice toasty flavour thanks to the roasted rice in this type of tea.

-- In general, substitute one half or more of the liquid (water or stock) called for in a recipe with tea. You may need to adjust some seasonings, especially salt.

-- If you prepare homemade cranberry sauce, use tea in place of the water. Choose a "holiday" tea made with cranberries, oranges, and/or spices. Steep the tea to regular strength.

-- Prepared tea that's left over in the pot can be poured into an airtight container and stored for two or three days in the refrigerator. You can mix different teas together in the same container. For example, if there's a little oolong left over, pour it into the container that already holds Assam. Use the tea "blend" for cooking or baking. Or, if it sits around too long, for watering your plants (they'll thank you)! 

-- Remember that "tea" made with herbs, fruits, flowers only is not really tea but infusion or tisane. These recipes use real tea unless otherwise noted. And unless otherwise noted all recipes call for standard eight-ounce liquid cup measures, not the contents of a teacup, which normally holds only six ounces.

Cooking with tea and Teatime recipes

Applesauce tea loaf
Apricot tea cookies
Banana coconut tea loaf
Berry Good Chai Pie
Broiled tofu sandwiches
Chai
Chai Naya
Cold sesame noodles
Curried rice salad
Darjeeling "Sangria"
Easy black bean soup
Fresh corn and pepper soup
Fruit compote with orzo
Fruited couscous
Fruit kissel
Fruit-tea loaf cake
Green tea cooler
Homestyle gingered tofu
Hot and sour sesame noodles
Iced and hot teas
Jasmine winter fruit salad
Just peachy soup
Lemon crisp cookies
Lemon curd
Moroccan iced mint tea
Olive-nut paté
Pineapple macadamia scones
Raisin scones
Russian tea
Russian tea cakes
Sophia's Maple Scones
Spiced cocoa tea
Spicy nut-tea stir fry
Spicy potato sticks
Sweet potato butter
Tea bread (for machines)
Tea punches (with and without alcohol)
Tea thyme soup
Tea-steeped prunes
Vanilla-Roo pudding

or just scroll through and browse!

Find more recipes that include tea as an ingredient, as well as teatime recipe ideas, in our vegan recipe collection

 

List of tea recipes

Iced Chocolatea
One serving

Steep one teacup (about 6 ounces) of Gunpowder green tea using twice as much tea as usual. During the three minutes or so while the tea is steeping, mix together in a small bowl or cup one heaping teaspoonful of cocoa powder -- I prefer Droste's -- and two spoonfuls of sugar. [Note: Use a flatware teaspoon, not a measuring teaspoon. Substitute equivalent amount of your favourite sweetener.] Stir in enough cold water to make a thin paste. Remove tea leaves and pour steeped tea into a tall glass or mug. Stir cocoa paste in well, then fill the glass to 3/4 full with cold water and stir again. Add ice cubes and enjoy!

Some other iced and hot tea ideas:

• Make maple-vanilla iced tea by sweetening green tea with real maple syrup and stirring in a dash of real vanilla extract.

• Steep a 50/50 combination of Fanciest Formosa Oolong and Ti Kuan Yin oolong teas. Serve straight or sweeten lightly for a very pleasant "Twoolong^©" tea, hot or iced.

• Add a little fresh or dried mint or other herbs to the tea leaves as they steep.

• Stir some rice milk or almond milk into your tea for a creamy taste and texture. 

• Mix plain iced tea with about half as much fruit juice. Try cranberry or pineapple, or a tropical blend. Sweeten to taste. Refreshing!

• Plain iced tea mixed with an equal amount of prepared lemonade is the most refreshing summer cooler! Sweeten to taste.

• Blend two or more juice flavours with tea for a "Carmen Miranda^©" tea, hot or cold. Also try fruit syrups or natural flavourings. Pour the juice, syrup, or flavouring into the cup or glass, then add the tea and stir well.

• Freeze some prepared iced tea in ice cube trays, and use in place of plain water ice cubes, which dilute your iced tea. For additional flavour, also try ice cubes made with lemonade or fruit juice.

List of tea recipes

Here's my all-time favourite tea recipe, and also the first real tea recipe that I "invented." Actually, the first time I made this soup I used Liquid Smoke® -- if you want the recipe for the original, click here. But while I was eating it, the thought occurred to me that it tasted like Lapsang Souchong tea. And so this recipe, and this tea cooking page, were born :-).

A Top Ten Favourite! (We've been asked many times which are our very most favourite recipes. This is one of them. :-)

Easy Black Bean Soup
About 4 servings

1 onion, chopped
oil for sautéeing
2 garlic cloves, scored
1 cup water
1 can (about 15 oz) black beans, not drained
1 can (about 14 oz) diced tomatoes, not drained (plain or seasoned)
1/3 cup white rice (optionally basmati)
salt and ground cayenne pepper to taste
2 cups strong prepared Lapsang Souchong tea (use twice as much tea leaf as usual)

Sauté the onion in the oil in a 2-quart pot. When it's soft and slightly browned, drop in the garlic and sauté about a minute longer. Pour in the water, beans with liquid, tomatoes with liquid, and the rice. Bring to a boil, then lower the heat and cover. Let it simmer for about 1/2 hour, until the rice is nice and soft. (While it's cooking, make and eat some salad; try lettuce, roasted red peppers, and olives.) Once the soup is finished cooking, season it with salt and cayenne. Stir in the tea. Then pour the soup into a blender -- including the garlic cloves -- and blend until pureed but you can still see flecks of black bean. (We had to do this in two batches to not overload the blender.) Dee-lish with some crusty bread, from the store or homemade from the recipe that follows.

List of tea recipes

Tea Crusty Bread  
(for bread-making machines)
One loaf  

Place ingredients in baking pan in listed order, and bake on European bread cycle. (Try substituting oatmeal flour for up to 1/6 of the total amount for a lighter loaf.)

List of tea recipes

Tea punches

What kind of tea should you use for making tea-based punch? I prefer a strong black tea blend that will stand up to the fruit juices and other ingredients but not battle with them. :-) Try Irish Breakfast or English Breakfast; (Canadian) Red Rose also works very well. Make the tea double strength, but that doesn't mean steeping the tea for twice as long, as this will make the tea bitter. Instead, use one-and-a-half to twice as much leaf as you normally would for the amount of water. You can also experiment with different types of teas for punches: green, oolong, or flavoured. See what appeals to your taste. Allow the tea to cool to room temperature before using. Refrigerating prepared tea to chill it may make it cloudy and spoil the appearance of the punch. To clear up clouded iced tea, stir in a few drops of boiling water.

This is a refreshing, fruity punch based on peach-flavoured tea. I recently received a gift basket with an assortment of teas, and one of them was a peach-ginger black tea. It was perfect for this recipe, which was served on a sultry summer day with a simple afternoon tea. I made another batch with the apricot flavoured tea I found amongst some samples that a fellow tea lover sent me, and my friend who just adores apricot tea pronounced it "tea-rrific!" So experiment with different fruit-flavoured teas until you find the one(s) you like -- hmm, I wonder how an apricot/almond tea would work in this recipe, or maybe a green tea with peach? The recipe is easily doubled, tripled, or otherwise multiplied for a larger tea time. The juices and ginger ale provide just the right light sweetness, but you might want to serve simple syrup on the table so your guests can sweeten to their own tastes. 

Peachy tea punch
About 4 iced tea glasses

2 cups peach flavoured tea (or peach-ginger, apricot, or the fruit-flavoured tea of your choice), prepared strong strength (see above) and cooled to room temperature
1/2 cup unsweetened apple juice
1/2 white grape juice
1 cup ginger ale, preferably naturally sweetened
ice cubes
1/2 fresh peach cut lengthwise into four crescents as garnish, optional

This recipe is the copyrighted property of The Cat-Tea Corner™. Copyright © 1997-2006 The Cat-Tea Corner/JPB. All rights reserved. This recipe may be printed out for personal use. It may not be reproduced in any form for any other reason or purpose, nor included in any other recipe collection, online or offline, without prior written permission. For reprint information please contact us. Thank you.

Mix the tea together with the juices and ginger ale in a one-quart serving pitcher. Stir lightly and pour into four tall, ice-filled glasses. Gently press a peach crescent onto the edge of each glass. Serve immediately.

Variation:

> To serve in a punch bowl, multiply the recipe as needed and float thin slices of peach on top of the punch. 
> To prevent dilution, prepare ice cubes made from peach tea in advance.

This alcohol-free punch is named after every little girl's favourite "grownup" beverage: the Shirley Temple cocktail, which is ginger ale and a maraschino cherry served in a champagne glass. :-)

Shirley Tea punch
About 60 punch cups

1 quart freshly-prepared tea, cooled to room temperature. Any strong black tea works well.
2 quarts cold water
2 cups lemon juice, preferably fresh (or use prepared lemonade and 1/4 cup less sugar syrup)
1 quart orange juice, preferably fresh
6 cups unsweetened cranberry juice
2 cups sugar syrup (briefly boil 2 cups sugar with 1 cup water) or equivalent alternate sweetener, to taste
1 quart ginger ale
Thinly-sliced rounds of lemon and/or orange, optional

Pour all ingredients except ginger ale into a punch bowl and stir well. Just before serving, stir in ginger ale. Taste for sweetness and adjust if necessary. If desired, add a block of ice to the punch bowl. Garnish with citrus slice floats if desired.

Here's a punch that might have been served at parties in the mid-1800s. If you don't have fresh, juicy oranges and lemons, use frozen lemon juice (defrosted) and a not-from-concentrate orange juice in a carton. The loose tea can be placed in a disposable tea filter sack so you don't have to strain it out after steeping.

Spiced tea punch
About 35 punch cups

1 teaspoon whole cloves
2 cinnamon whole sticks
6 quarts cold water
5 teaspoons black tea (or 5 teabags)
juice of 6 oranges
juice of 3 lemons
2 cups pineapple juice
3 cups sugar or alternative sweetener, approximate

Place the spices in a cheesecloth or tea-infusion bag, and the tea into a separate bag if using loose. Add both to the water and bring to a boil. Let stand five minutes, then remove the two bags and discard. Stir in the three fruit juices, then the sugar or other sweetener, adjusting to taste. Can be served hot or chilled.

List of tea recipes

A lovely, fruit-full punch! You can find raspberry syrup in the imported food section of many supermarkets. Fresh lemon and orange juice are best, of course, but defrosted frozen lemon juice and fresh (not from concentrate) orange juice are almost as good. (Note: If you arrived at this recipe directly, please see suggestions for tea, above. Then link-click or scroll back down here, or click your browser's Back button.)

Fruit-tea punch
About 30 punch cups

1 cup water
1-1/4 cups sugar or equivalent alternative sweetener
1-1/2 cups freshly-steeped strong tea
3 cups orange juice
1 cup lemon juice
1 cup pineapple juice
1 cup raspberry syrup
1 quart or 1 liter seltzer or club soda
ice block or ice cubes, preferably made from juice or tea

Boil the water and sugar together for 5 minutes to make a syrup. Mix the tea, juices, and raspberry syrup together, then stir in the sugar syrup. Chill for several hours or overnight in an airtight container. When ready to serve, pour into a punch bowl and gently stir in the seltzer or club soda. Add ice. 

Laced tea punches

There are many ways to make tea punch with different kinds of alcohol. Here are three.

Rum Punch
About 40 punch cups

7 cups freshly-steeped tea
1-1/2 cups sugar (or equivalent alternate sweetener)
3 cups lemon juice
1 bottle (fifth) Jamaica (dark) rum
1 bottle (fifth) light rum
1 bottle (fifth) Cognac
1/2 cup peach brandy
large block of ice

Mix tea and sugar or alternate sweetener until dissolved. Add rest of ingredients except ice, stirring well. Let mixture stand, at room temperature, for two to three hours, stirring occasionally. To serve, place the ice into a punch bowl and pour the punch mixture in, stirring gently until chilled.

Benedictine Punch
About 25 punch cups

1 cup strong hot tea
1/4 cup sugar syrup (see above) or equivalent alternate sweetener, or to taste
1 quart white burgundy wine
1/4 cup Benedictine liqueur
1 quart seltzer or club soda
3 oranges, thinly sliced crosswise
1/2 cup pineapple juice
Juice of 2 lemons -- about 4 Tablespoons
large block of ice

Mix sugar syrup and tea; cool to room temperature. Mix in all other ingredients except ice. Adjust sweetness. Place ice in a punch bowl and pour the mixture in, stirring gently until chilled.

Champagne (or sparkling wine) Punch
About 50 punch cups

2 cups strong tea at room temperature
1 cup brandy
1/2 cup light rum
1/2 cup Cointreau liqueur
large block of ice
1 gallon champagne or sparkling wine

Mix together the tea, brandy, rum, and Cointreau. When ready to serve, place ice in a punch bowl and pour over the ice. Pour in the champagne or sparkling wine, and stir gently to chill.

List of tea recipes

This is an unusual compote that you make with tea and pasta! Depending on how much tea flavour you want, steep the tea stronger or weaker (I like it stronger :-). You'll need to plan ahead so the fruits can soak overnight. And if you can't find orzo -- rice-shaped pasta -- try some other small shape, like shells, alphabets, or even broken-up spaghetti. For your health's sake, use unsulphured fruits. Compote is a traditional dessert or breakfast in the winter, when good fresh fruits are harder to find.

Fruit compote with orzo
4 servings

16 dried apricots
1-1/4 cups dried apple rings or pieces
12 dried pears
8 dried figs
2 ounces dried pitted cherries
2 cups steeped tea
1 cinnamon stick
4 cloves
2 allspice berries
juice and finely-grated zest of one orange
3 Tablespoons packed brown sugar, or equivalent alternative sweetener
4 Tablespoons orzo or other small pasta shape

Place the dried fruits in a bowl or plastic container. Stir in the tea, orange juice and zest, and spices, mixing well to cover the fruits. Cover the bowl and leave to soak overnight. The next day, transfer the contents of the bowl to a saucepan. Bring to a boil, then simmer for fifteen minutes, adding a little water if necessary. Stir in the sugar and orzo, then cook for another 8-10 minutes, stirring occasionally, until the orzo is tender. Serve warm or chilled.

Variations:

> Try different fruit combinations. Use raisins, dried cranberries, blueberries, pineapple, or other fruits. Much of the dried pineapple available is sweetened, so you'll need to adjust the added sugar.
> For a less spicy flavour, replace the cloves and allspice with a teaspoon of vanilla, stirred in when adding the orzo.
> Before serving, top the compote with slivered almonds or shredded coconut, preferably unsweetened.
> Give the compote a little added "kick" by stirring in a Tablespoon of rum or whiskey with the marinade, or the same amount of your favourite liqueur with the orzo.

List of tea recipes

Many of my tea-loving friends enjoy lemon curd on scones and crumpets, but it usually contains butter and eggs so I've been missing out. Not any more! This also makes a dreamy filling for pastries, cakes, or dessert crèpes (find a crèpe recipe on our Main Dishes recipe page). Remember that the zest of a lemon is the yellow part only; the white part is quite bitter. A zesting tool makes removing the zest much easier, but if it's too much trouble, just use a quarter teaspoon of dried lemon zest, available in the spice section of your supermarket.

Lemon curd
About 1 cup

1/4 cup cold water
1/2 cup granulated sugar (preferably demerara or other natural sugar)
3 Tablespoons cornstarch
pinch of salt
1/4 cup fresh lemon juice
1 teaspoon finely-grated lemon zest

In a steep-sided bowl, whisk together the water, sugar, cornstarch, and salt until the cornstarch is dissolved. Transfer to a saucepan. Bring the mixture to a boil over medium high heat, stirring constantly. When the mixture thickens, reduce the heat to low and cook for another minute, still stirring. Pour the mixture into a bowl, and mix in well the lemon juice and zest. Allow to cool and thicken at room temperature. Best served at room temperature, but may be refrigerated, covered, for several days. Either way, before serving, beat thoroughly with a whisk or fork to a smooth, spreadable consistency.

List of tea recipes

A very simple way to prepare tofu is to boil it. The Chinese call this "homestyle" tofu (or, more accurately, dow-fu). Use extra-firm or well-pressed firm Chinese-style tofu -- the kind that comes in a tub or floating in water, not the silkier Japanese style from a brick pack, which is too soft to hold together for this recipe. To press tofu, drain the water from the package, wrap the tofu in two paper towels, then place about a one-pound weight on top for at least one-half hour, and preferably overnight. Another one-pound package of tofu makes a very good and conveniently-shaped weight. This recipe calls for a regular-strength (not strong) steeped tea -- preferably a light tea, perhaps a green tea like genmaicha, so it doesn't overpower the other flavours or become too bitter. You might even want to try a subtly-flowered jasmine tea. In any case, I think you'll like this one! (Allergic to peanuts? Or prefer lower fat? See Variations below.)

Homestyle gingered tofu
About 4 servings

3 cups steeped regular-strength tea of your choice
1 pound extra-firm or pressed firm tofu, cut in one-inch cubes
2 teaspoons fresh ginger, grated or chopped finely
1/4 cup tamari soy sauce, regular or low-sodium
1/4 cup arrowroot powder or corn starch
1/2 cup water or cooled tea (room temperature or cooler)
1/4 cup roasted, unsalted peanuts
3-4 scallions, green parts only, shredded
About 3 cups cooked rice (brown or basmati) or cooked pasta shapes

Pour the tea into a medium saucepan and bring it to a light boil. Add the tofu and boil for ten minutes over medium heat. Remove the tofu to a plate or bowl with a slotted spoon. Measure 2 cups of the remaining green tea, and return it to the saucepan; water your plants with what's left when it cools :-). Add  the ginger and tamari soy sauce to the saucepan, stir, and bring to a boil. Mix the arrowroot or corn starch with the water or cooled tea until smooth. Pour slowly into the saucepan, stirring. Continue to stir until the sauce thickens. Lower the heat to simmer, and add the peanuts and scallions, and cook, stirring, for another minute. Remove from heat and carefully add the tofu, stirring gently. Serve over cooked rice or pasta

Variation:

> In place of peanuts, try slivered toasted almonds.
> Or try slivered water chestnuts for the same crunch and lower fat, but less protein.

List of tea recipes

This recipe was given to me by someone who knows how much I enjoy tea. She tells me that her mother, who was from Russia, also loved to drink tea, and would serve fruits, bread and jam, and these lovely little cakes to her guests, along with tea flavoured with fruit juice and spices. A recipe for this special tea follows. (Our benefactor wishes to remain anonymous, but you know who you are, and thank you!)

Russian tea cakes
About 4 dozen

1 cup vegan margarine (2 sticks) at room temperature
1/2 cup confectioner's sugar
1 teaspoon vanilla
2-1/4 cups unbleached flour
1/4 teaspoon salt
3/4 cup walnuts, finely chopped
additional confectioner's sugar

Preheat the oven to 400 deg F. In a medium-sized bowl cream the margarine with the sugar until fluffy. Add the vanilla and mix well. In a separate small bowl or on a piece of wax paper, mix together the flour, salt, and walnuts. Add to the margarine mixture, working in well until the dough holds together. Use your hands to shape pieces of dough into small balls, about one inch round. Bake on ungreased baking sheet for 10 to 12 minutes until set (do not brown). Remove from baking sheet while still warm, and carefully roll in confectioner's sugar to coat. Place on a rack and allow to cool, then roll them once again in the sugar. Serve with Russian tea, below.

Variation:

> You can use vanilla-flavoured confectioner's sugar to roll the cakes in. Place a cup or so of sugar into a jar or container. Cut a vanilla bean in half crosswise, then split open lengthwise. Press the vanilla bean into the sugar until it's covered. Cover the container tightly and leave it in a cabinet for at least several days or a week, shaking it from time to time. (There are also flavoured confectioner's sugars, such as chocolate and strawberry, available at the supermarket.)  

List of tea recipes

Another recipe that was given to me by a fellow tea lover. She tells me that her Russian mother liked to serve this to company along with the Russian tea cakes above. Although she's not sure how authentic it is -- it probably wasn't easy finding pineapple juice in Russia! -- she says their guests always enjoyed it :-). Note: This recipe calls for four cups of tea. That's four 8-ounce measuring cups, not the product of a 4-cup teapot. Most 4-cup teapots hold about 26 ounces, or enough to serve four 5- to 6-ounce teacups. Use a good black tea at regular strength for this recipe. If you have them, serve in Russian tea glasses, or podstakanniki, in their beautiful metal holders, with some extra sugar cubes on the side. The traditional way of drinking tea in Russia is to bite off a piece of a sugar cube and hold it between your teeth or on your tongue and let it dissolve as you drink your tea.

Russian tea (chai)
About 8 cups

1-1/2 cups water
3 medium oranges, sliced
1 large lemon, sliced
2 cinnamon sticks, about 3 inches long
1 teaspoon whole cloves, optional
2 cups pineapple juice
1/2 cup sugar or equivalent alternative sweetener
4 cups steeped black tea

Combine water, fruit, and spices in a heavy, non-aluminum saucepan. Bring to a boil, and allow to boil for five minutes. Remove from heat. Pour the mixture through a large mesh strainer into a bowl or container; press the fruit with a heavy spoon (or your hand) to expel all juice. Discard the fruit and spice pulp. Add the pineapple juice and sugar, and stir well. Pour into a large teapot or heat-proof pitcher or bottle. Pour in the steeped tea and stir well. Serve hot.

List of tea recipes

What better to serve with tea than scones? A few weeks ago, we bought some seedless red grapes and put them in a bowl -- and promptly forgot about them. They sat in a corner of the counter for about a week, and when I discovered them again they hadn't gone bad: they were turning into raisins. So letting nature take its course, we left them, untouched, for a couple more weeks until they were dry but still slightly soft. Then we tossed a handful of them into the scones we were baking. Delicious! (You can use store-bought raisins if you don't have time to dry your own. :) Now steep up a pot of your favourite tea, invite your friends, serve these scones, and enjoy a lovely afternoon tea time.

Raisin scones
About 10

1-1/2 cups flour (unbleached, wholewheat pastry, or a combination of the two)
2 teaspoons baking powder
6 Tablespoons vegan margarine or light oil (sunflower, etc.)
2 Tablespoons sugar, Sucanat®, or other granulated sweetener of choice
1/2 cup plus 1 Tablespoon plain soy milk
3/4 cup raisins
additional flour for kneading and baking

Preheat oven to 425 deg F. Lightly flour a baking sheet and set aside. Sift together the flour and baking powder into a mixing bowl. Add the margarine or oil, and cut in with a pastry cutter, two butter knives, or your fingers. Stir in the sugar, mixing well. Add the soy milk, mixing until soft but not sticky, then add the raisins, stirring just until they are evenly distributed throughout the dough. Place the dough onto a floured board and knead lightly with well-floured hands for a minute or so, then press the dough out flat to about one-half to three-quarters of an inch. Cut out two-inch rounds with a biscuit cutter or drinking glass. Place them on the floured baking sheet. Bake for 12-15 minutes, or until the scones are golden brown and they spring back when lightly pressed. Serve hot or cooled, with margarine, jam, or lemon curd.

Variations:

> Add 1/2 teaspoon cinnamon or pumpkin pie spice with the flour and baking powder.
> Instead of pressing and cutting, shape the kneaded dough into rounds with slightly peaked centres for a more rustic-looking scone.

List of tea recipes

If you're a fruit lover, there's no better time of year than midsummer. That's when you'll find berries of all kinds, plus plums, apricots, peaches, nectarines -- and, if you're very lucky, the last harvest of sweet cherries. After you've had your fill of eating them in salads and out of hand, try this traditional Russian fruit pudding. I've made it a little less than traditional by using green tea, but you can use water if you prefer. If you do use tea, it should be regular strength, not steeped to extra-strong. As you're making this pudding, remember that the fresh fruits will give off a good deal of liquid as they cook. And also remember that kissel doesn't keep well, so be sure it's eaten as soon as it's chilled, or at most within 24 hours. That shouldn't be a problem :-) !

Fruit kissel
About 6 servings

1 pound stone fruits -- peaches, nectarines, plums, apricots, etc. -- any type and in any combination
1 pound berries -- blueberries, raspberries, blackberries, etc. -- any type and in any combination
2/3 cup steeped green tea, cooled
2 Tablespoons arrowroot powder
1/4 cup steeped green tea, chilled
3 Tablespoons sugar or alternative sweetener, or to taste
Fresh mint leaves, optional

Remove the pits from the stone fruits and chop the fruit into bite-sized pieces. Place the stone fruits and berries into a large saucepan with the 2/3 cup green tea, and bring to a boil. Reduce the heat, cover the pan, and simmer for about five minutes. The fruit should be somewhat softened but still firm to the touch of a spoon. In a small bowl or a cup, stir the arrowroot powder into the 1/4 cup green tea, mixing well to dissolve completely, then pour this into the fruit mixture, stirring gently. Continue to stir and simmer for another two or three minutes, or until the mixture thickens, coating the spoon, and becomes clear. Remove from the heat and stir in the sugar or sweetener. Pour into a large serving dish or individual dessert dishes and chill until the pudding is lightly set, about one or two hours. Garnish with fresh mint leaves if desired.

Variations:

> Substitute pitted cherries for some of the berries. If you use sour cherries rather than the sweet varieties you'll need to increase the amount of sugar or sweetener.
> I prefer arrowroot powder in this recipe, but if you can't find it in your supermarket or natural food store, substitute about 3 Tablespoons of either cornstarch or the more traditionally Russian potato starch. Be sure to dissolve well immediately before adding to the fruit mixture.
> After summer fruit season, you can substitute autumn fruits such as apples, pears, and cranberries, or even use dried fruits. Be sure to adjust the amount of sugar or sweetener as needed.  

List of tea recipes

Here's a variation on the traditional Blanc mange (see Desserts) that I came up with when I had some leftover flavoured rooibos. There is a good chance that you are now asking yourself "What on earth is rooibos?" It's actually not a tea, but an infusion that is prepared from a unique South African plant. Rooibos contains high levels of protein, Vitamin C, flavanoids, minerals, and anti-oxidants -- and it's low in tannins and completely caffeine-free. While it will never replace my favourite cuppa, I do enjoy rooibos as an evening beverage, and like to serve it to those who prefer to avoid caffeine. You can get this particular flavour of rooibos (as well as other flavours and unflavoured) from Simpson & Vail. And if you like this pudding, try making it with your favourite flavoured teas or a hearty English or Irish breakfast blend -- nice as a light teatime treat. (Just a reminder: steeping strong tea or rooibos means using twice as much leaf, not extending the steeping time, as this will make the infusion bitter.) A flavoured tea that makes a particularly nice pudding is the Ceylon Lavender from Empire Tea.

Vanilla Roo pudding
About 4 to 6 servings

1-1/2 cups strong-steeped Strawberry Almond Mint rooibos
1-1/2 cups vanilla-flavoured soy milk, lite or regular
1/4 cup sugar, Sucanat®, or other granulated sweetener
4 rounded Tablespoons cornstarch

Mix together in a saucepan the rooibos and milk, then stir in the sugar, then the cornstarch, until smooth. Heat the mixture, preferably placing a heat diffuser under the pot (if you don't use one, cook over a lower temperature or it will burn pretty easily). Stir very frequently, scraping the solidifying curds from the sides and bottom and mixing them in. The mixture will eventually begin to bubble, making the surface look kinda bumpy. Keep cooking/stirring. As soon as the bubbles begin to break at the surface, the pudding is done. Pour the mixture into one big or four to six  smaller serving dishes, and refrigerate until set. Note: The amount of sweetener you use, and the type, is up to you -- the milk is already sweetened so you might want to taste the mixture before you add too much.

Variation:

> If you want to use a syrupy sweetener, add an additional 1 teaspoon of cornstarch.

List of tea recipes

We've just returned from an all-too-short visit to Québec and Montréal. At the beginning of October, it's already starting to get quite cold in Canada. Perfect weather for tea! I've served this simple spread with biscuits many times. It's nice accompanied by a fragrant Darjeeling, or a malty Assam, or perhaps a smooth Ceylon tea. Be sure to use the best quality pure maple syrup, preferably Grade B, which is less refined and much more mapley. So what does this recipe have to do with our vacation? Just that I think the best maple syrup comes from Canada :-).

Sweet potato butter
About 1-1/2 cups

1-1/2 cups mashed sweet potatoes (about 2 large potatoes)
2 Tablespoons almond butter, unsweetened and unsalted
2 Tablespoons maple syrup, or to taste
1/8 teaspoon grated nutmeg
Pinch of salt, optional

For the mashed sweet potatoes: You can use baked sweet potatoes, cooled to room temperature, scooped from the skins, or you can boil or nuke the potatoes by peeling and dicing them, placing them in water to cover, and cooking until tender; cool to room temperature after mashing. Add the rest of the ingredients to the mashed sweet potatoes. Mix well by hand, or purée briefly in a blender or food processor for a smoother texture. Serve with biscuits, scones, crumpets, or tea bread. Note: The butter can be stored in the refrigerator in an airtight container for about two days, but is best served as soon as possible after preparing.

Variation:

> Try substituting smooth peanut butter for the almond butter. Look for a natural variety that doesn't contain salt, sweetener, or any other ingredients besides peanuts :-).

List of tea recipes

This is a lovely, fragrant salad composed of dried fruits. Unlike in the spicy Fruit compote with orzo above, this fruit is not cooked but rather soaked, or macerated, in a flowery jasmine tea-based liquid until soft. For your health's sake, try to use unsulphured fruit, available at most natural food stores. And choose a variety: peaches, apples, pears, prunes, pineapple, figs, dates, cherries, blueberries, cranberries -- whatever you like! Serve the fruit salad in your most beautiful crystal serving dish, alongside some plain cake or cookies and with -- what else? :-) -- a pot of jasmine tea. (Note that the cups of tea refer to eight-ounce measuring cups, not teacups, which normally hold about six ounces.)

Jasmine winter fruit salad
About 8 servings

1 cup raisins
1 cup dried apricots
2 cups mixed dried fruits in any combination
1 cup slivered almonds
1/2 cup pine nuts (pignolis)
1/4 cup maple syrup or alternative syrupy sweetener of your choice
1 vanilla bean, split lengthwise down the middle but not cut through
2 cups hot steeped jasmine tea
2 teaspoons Amaretto liqueur (or 1 teaspoon almond flavouring)

Place raisins and apricots into a large mixing bowl. Remove any pits from the other fruits, and cut any large pieces in half or quarters, and mix in. Add the nuts, syrup, and vanilla bean. Pour the hot tea over the mixture and stir once or twice. Allow to rest until it reaches room temperature. Stir in the Amaretto or flavouring and stir well to distribute. Cover the bowl and store in the refrigerator overnight. (Note: I find it convenient to use a large plastic container with a tight-fitting lid as both mixing bowl and covered storage.) About two hours before you are ready to serve, take the fruit salad out of the refrigerator and place on a counter to bring it to room temperature. Just before serving, remove the vanilla bean, stir gently to mix, then transfer the fruit salad, with its liquid, to a serving dish.

List of tea recipes

What better for holiday tea times -- or any time -- than a fruity tea bread? Please note that if you use cranberries, you should look for the unsweetened kind. The ones you find in the supermarket are generally presweetened, so if you use them be sure to reduce the amount of added sweetener by up to a Tablespoon. A malty Assam or a black blended tea would complement this teatime treat. To serve, top each slice with applesauce, or with a spoonful of Sweet potato butter.

Applesauce tea loaf
About 8-10 servings

2 cups unsweetened applesauce
1/2 cup sunflower or other light oil
1 cup Sucanat® or alternate granulated sweetener of your choice
1 teaspoon vanilla
2 cups unbleached or whole wheat pastry flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup seedless raisins, dried currants, or dried cranberries
Additional applesauce, optional

Preheat oven to 350 deg F. Prepare a loaf pan by lightly oiling and flouring. In large mixing bowl, stir together the applesauce, oil, sweetener, and vanilla. In a separate bowl or on a sheet of wax paper mix together the dry ingredients: flour, soda, and spices. Blend these into the wet ingredients with a wooden spoon, beating vigourously until smooth. Mix in the dried fruit, blending well to distribute evenly. Pour the batter into the loaf pan, smoothing the top with the spoon. Bake for 45 to 50 minutes, or until a toothpick inserted in the middle comes out clean. Leave the loaf in the pan to cool to room temperature before slicing. Serve topped with a spoonful or two of applesauce, if desired.

List of tea recipes

If you've never tried couscous, or if you would like to introduce someone to the pasta with the funny name :-), this might be just the dish to start with. Serve hot as a breakfast cereal or chilled for dessert. For breakfast, top with plain or vanilla soy milk or cultured soy "yoghurt." The tea I prefer for this dish is called Citrus Blend, and it's available from Harney & Sons. It is a black tea flavoured with the citrusy oils of bergamot, orange, and lemon, and it makes a delightful cuppa on its own. You can also use a regular Earl Grey, or even a plain black tea. Whichever you choose, steep the tea to normal strength rather than extra-strong so it doesn't overpower the other flavours.

Fruited couscous
About 4 breakfast or 6 dessert servings

1 cup regular-strength steeped tea
1/2 cup water
1/2 cup fresh or not-from-concentrate orange juice
1/2 cup raisins
1 ripe banana, sliced thinly
1/4 cup maple syrup or alternative syrupy/liquid sweetener
1/2 teaspoon ground cinnamon
1 cup couscous, preferably whole wheat

Place all ingredients in a saucepan and stir. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat, cover, and simmer for about 5 minutes. Remove from heat and let rest in the pan for about ten minutes. Fluff with a fork and serve hot, or transfer to an airtight container and chill several hours or overnight.

Variation:

> Replace the cinnamon with 1 teaspoon vanilla.

List of tea recipes

I love a tofu sandwich at any meal of the day: breakfast, lunch, or dinner. It's so easy to prepare and eat, it's packed with nutrition, and tastes good, too. I'll pan-fry the tofu, or maybe bake it, using a simple seasoning of tamari and lemon juice, or barbecue sauce. When I want to do something a little fancier, though -- maybe for guests -- I might first marinate it with ginger, garlic, and other good things, like tea! Try a mild green or a full-body black plain tea, steeped to regular strength. Be sure to use a firm or extra-firm Chinese-style tofu for these sandwiches, not the Japanese style that comes in a box, or it will fall apart. And be sure to press the tofu for at least a few hours, preferably overnight. Okay, this recipe takes a little planning, but it's pretty tasty :-). 

Broiled tofu sandwiches
About 4 servings

1 pound firm or extra-firm Chinese-style tofu
1/2 cup tamari soy sauce
1/2 cup tea, steepd at regular strength, cooled to room temperature
4 large cloves garlic, pressed or minced
2 Tablespoons ginger, minced or grated
1/2 teaspoon dry mustard powder
1/3 cup sweetener of choice
1 Tablespoon sesame oil
bread or rolls of your choice for four sandwiches, preferably whole-grain, plain or toasted
shredded lettuce, fresh sprouts, and/or grated carrots, optional

Drain the tofu, wrap it in paper towels, and press with a heavy object (another one-pound package of tofu works well) for several hours or overnight. Drain again. Cut into eight slices, each about one-fourth inch thick, and arrange in a single layer in a 13" x 9" baking dish. Place the tamari, tea, seasonings, and oil together in a bowl or jar with a tight-fitting lid; shake until mixed. Pour the marinate over the tofu, and allow to rest for thirty minutes to one hour. Preheat your oven's broiler. Place the pan under the broiler and broil for about five minutes, or until the tofu is browned and the marinade bubbly; turn the tofu and broil the other side. Prepare four plates with two slices of bread, or a roll cut in half through the middle. Using a slotted pancake turner, lift the tofu slices onto the bread, allowing two slices per sandwich. Top with the vegetables of your choice and serve. 

List of tea recipes

This tea loaf is low in fat and added sweetener, but it does contain natural sugars so it's not necessarily a food for diabetics. You can find unsweetened coconut in natural food stores. Use bananas that have begun to develop brown spots. For afternoon tea, slice the loaf and serve with almond butter and unsweetened fruit preserves. Nice lightly toasted, too. Accompany with a second-flush Darjeeling or a tippy full-leaf Assam. Or for an extra-special treat, serve with a pot of my favourite flavoured tea: Consider the Coconut tea (from TeaTime Garden). 

Banana coconut tea loaf
About 8-10 servings

3 cups unbleached or whole-wheat pastry flour, or a combination of the two
1 cup unsweetened shredded coconut
4 teaspoons baking powder
1 teaspoon baking soda
2 Tablespoons sunflower or other light oil
2 Tablespoons maple syrup or alternative liquid/syrupy sweetener
4 very ripe bananas, mashed well

Preheat oven to 350 deg F. Lightly oil and flour a loaf pan. Combine the flour, coconut, powder, and soda in a large mixing bowl. Add remaining ingredients, mixing together well with a wooden spoon or your hands, as batter will be thick. Spread evenly into the loaf pan, smoothing the top. Bake 40 to 45 minutes or until a toothpick stuck into the middle comes out clean. Cool for at least twenty minutes before slicing and serving. You can leave the loaf in the pan or remove it to a serving dish or storage container.

List of tea recipes

Do try serving these at your next tea party. They're so delicious that you probably shouldn't tell anyone that they're also quite nutritious ;-).

Apricot tea cookies
About 20 cookies

2 cups unbleached flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 cup rolled oats (not instant oatmeal)
1/2 cup Sucanat®, sugar, or alternate dry sweetener of choice
1 cup raw almonds, chopped
1 cup dried apricots, preferably unsulphured, chopped
1/2 cup sunflower or other light oil
1 Tablespoon vanilla
1/4 cup plain or vanilla soy milk (approximate)

Preheat oven to 350 deg F. Sift the flour, soda, powder, and salt together into a large mixing bowl. Mix in the oats, sugar, almonds, and apricots. Stir in the oil, vanilla, and soy milk, mixing well. If the mixture seems too dry, add more soy milk a few drops at a time until the mixture holds together but isn't liquidy. Drop by heaping teaspoons onto a lightly oiled baking sheet. Bake for 12 to 15 minutes, until just beginning to brown around the edges.

List of tea recipes

The next time you need a mid-morning or mid-afternoon pick-me-up, or when the kids come home from school and you want to give them something nutritious that's light yet filling, try whipping up this fruity cooler. Please note that the cup of tea refers to an eight-ounce measuring cup, not a teacupful. Most teacups hold about six ounces. 

Green tea cooler
About 2 servings

1 cup green tea, steeped at regular strength, at room temperature or chilled
2 kiwi fruit, peeled and diced
2 cups diced honeydew melon, fresh or frozen
1 ripe banana
1 Tablespoon sweetener of choice (optional if fruit is very ripe and sweet)
6 ice cubes