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 © 1997-2009 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.

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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

Combine all ingredients in a food processor or blender, breaking the banana into three or four pieces. Blend or process until smooth. Serve immediately in tall glasses.

Variations:

> Replace part or all of the honeydew with another variety of melon. Make sure it's ripe!
> For a breakfast smoothie, add 2 Tablespoons soy protein powder and another ice cube.
> Try different types of green teas: a plain gunpowder, sencha, or gyokuro, or maybe one of the many fruit-flavoured green teas that are readily available. Looking to try a new tea? For a list of online tea vendors, see our Tea Links.
> Add some fresh ginger: Place a 1/2-inch piece of (peeled) ginger root into a garlic press, hold it over the blender or food processor bowl, and squeeze out the pulp and juice, scraping the pulp off the press if necessary.

List of tea recipes

Everybody knows that nobody likes fruit cake ;-)! Maybe it's because of those strange, unidentified objects found in fruitcake that may or may not be actual fruit. Well, you'll have no doubt that this loaf cake is made with real fruits and nuts. Experiment with different kinds of tea, maybe even a fruit-flavoured variety. If you're less adventurous ;-), a plain black, green, or even oolong tea works nicely. Just remember to let it cool to at least room temperature before adding it to the mixture. We found that this loaf turned out too squishy when prepared with syrup and so we recommend using a dry sweetener. Serve with a lively, full-bodied Assam, a fruity second-flush Darjeeling, or an ever-so-slightly smoky blend like Harney & Sons' Queen Catherine. A perfect tea-time treat! 

Fruit-tea loaf cake
About 6 to 8 servings

1/3 cup sunflower or other light oil
3/4 cup Sucanat®, sugar, or alternative dry sweetener
1-1/4 cups tea steeped at regular strength, or water
1-3/4 cups unbleached or whole-wheat pastry flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon or vanilla extract
1/2 teaspoon nutmeg
2 Tablespoons raisins
1/2 cup dates, pitted and chopped
1/2 cup dried figs, chopped
1/2 cup almonds or hazelnuts, chopped

Preheat oven to 350 deg F. Cream together the oil and sweetener in a large mixing bowl. Add tea (and if using it, the vanilla) and mix well. Sift the flour, salt, soda, cinnamon, and nutmeg together into the wet ingredients, mixing until all ingredients are moist. Stir in the fruit and nuts, blending well. Turn the mixture into a well-greased loaf pan and spread the top with a wooden spoon or spatula to smooth. Bake for 35 minutes or until done when tested with a toothpick. Allow to cool at room temperature before serving.

List of tea recipes

The calendar says it will be spring in a few days, and already the days have become longer, sunnier, and warmer. With the change of weather we're starting to crave lighter foods rather than the heavier dishes of winter. This salad is something of a transitional dish: hearty enough for late winter, but also bright and fresh with a promise of spring :-). Use an Indian Assam or a Ceylon tea steeped at regular strength. Basmati rice is a naturally white rice with a light nutty flavour and aroma.  

Curried rice salad
About 6 servings

1 15- to 16-ounce package Chinese-style firm or extra-firm tofu, pressed
1 Tablespoon extra virgin olive oil, divided
1/4 cup onion, chopped
1 cup white Basmati rice
2 teaspoons curry powder (or more to taste)
1 cup steeped black tea
1 cup water
2 Tablespoons tamari soy sauce
1 vegetable bouillon cube or 1 teaspoon dry vegetable bouillon or broth
2 Tablespoons white wine vinegar
1 teaspoon sugar or alternative sweetener
1 cup celery, diced
1 cup bell pepper, diced (preferably use two or more colours)
1 scallion, white and green parts, thinly sliced
salt and pepper to taste, optional

Cut the tofu into half-inch thick slices. Heat one teaspoon of the oil in a heavy skillet over medium heat. Add the tofu and brown one side, then turn and brown the other side. Drain on a paper towel and allow to cool. Cut into half-into cubes; set aside. In the same skillet heat the remaining two teaspoons oil over medium heat. Add the onion and sauté for two or three minutes, then add the rice and curry powder and continue to sauté until the onions are tender but not browned. Stir in the tea, water, tamari, and bouillon. Raise heat and bring to a boil (if using a bouillon cube, break it up with a spatula until completely dissolved). Reduce heat to low and simmer, covered, until all liquid is absorbed, about fifteen or twenty minutes. Meanwhile, in a small bowl, mix together the vinegar and sugar until the sugar is dissolved. When the rice is fully cooked, remove the skillet from the heat and stir in the vinegar mixture along with the tofu and vegetables. Toss with a fork and spoon until all ingredients are well mixed. Adjust seasonings if necessary. Transfer to a serving dish or storage container and cool to room temperature or chill in the refrigerator. Serve cool or chilled.

List of tea recipes

In many parts of the world, the word for tea is pronounced as "chai." The name Chai has also more popularly become known as a spiced tea-based beverage. You can find Chai offered hot or iced in many coffee houses, tea houses, and restaurants. And there are several brands of ready-made Chai as well as mixes and concentrates. But nothing tastes as good as making your own. It takes more time than using a mix, but the results are very much worth it. Soy milk tends to separate when boiled so I prefer rice milk, either in plain or vanilla flavour. Use the freshest spices -- you will definitely notice the difference in flavour and aroma. Adjust the quantity of each to suit your own taste. 

Chai
About 4 servings chilled or 6 servings hot

3 cups rice milk, plain or vanilla flavoured
3 cups water
1/3 cup Sucanat® or alternative sweetener of your choice
2 Tablespoons black tea leaves (try Assam or a breakfast blend)
1 two-inch or longer cinnamon stick
8 whole black peppercorns
2 whole cloves
4 cardamom seeds
1/4 teaspoon whole cumin seeds
2 whole allspice
1/8 teaspoon ground nutmeg

Mix the milk, water, sweetener, and tea leaves in a saucepan and bring to a boil. As soon as the mixture boils, turn off the heat and stir in all the spices. Cover the pan and allow the tea and spices to steep for fifteen minutes. Remove the cover, stir, and heat again to a boil. Again as soon as it reaches the boil, remove from the heat. Pour the mixture through a fine strainer or sieve into a teapot or directly into individual teacups or mugs to serve. Can be stored in an airtight container for up to two days, and served chilled or reheated.

List of tea recipes

Prunes get a bad rap. You probably know all the prune jokes. And even the prune industry is embarrassed by them -- enough so that they're now trying to market prunes as plums. Which is exactly what they are: dried plums. Sweet, soft, and delicious, too. And especially good when prepared with tea. I think you'll find that this ain't your granny's stewed prunes! So be daring and grab a box off the supermarket shelf :-).

Tea-steeped prunes
About 6 to 8 servings

1 pound pitted prunes
2 Tablespoons apple concentrate or alternative sweetener of your choice
1 Tablespoon fresh lemon zest (yellow part of the rind only)
2 teaspoons fresh lemon juice
1 cup water
3 teabags (see Note below)

Place the prunes, sweetener, zest, and lemon juice in a saucepan. Mix in the water. Bring the mixture to a boil. Turn off the heat and add the teabags. Let steep for three to five minutes. Remove the teabags and serve the prunes warm.

Note: If you'd rather use loose leaf tea, place 3 to 4 teaspoons of leaf into a tea sock, or into disposable teabags, or tie them into a large piece of fine cheesecloth. Do not use a metal infuser as this will not allow the leaves enough room to infuse properly, and it may also react badly with the fruit juices. Steep the tea for the normal amount of time for a regular cup of tea: about three minutes for green tea to five minutes for black.

Variation:

> Serve the prunes topped with plain, vanilla, or lemon soy yoghurt. 

List of tea recipes

Who would know better how to keep cool than someone who lives next door to a desert? This refreshing beverage from northern Africa combines tea with fresh mint. Try a sencha or gunpowder green tea for a light taste, or a gyokuro for a stronger tea flavour. Use more or less sweetener according to your own preference. To avoid diluting the tea when you add the ice, prepare ice cubes from infused green tea or mint infusion. Place a small mint leaf into each ice cube before freezing for a pretty presentation.

Moroccan iced mint tea
About 6 to 8 servings

2 cups, packed, fresh mint leaves (about one large bunch), divided
3 Tablespoons green tea leaves
1/4 cup sugar or alternative sweetener
8 cups boiling water
ice

Finely chop one cup of the mint leaves. Place the chopped mint leaves into a 3-quart teapot or heat-resistant pitcher. Add the tea leaves and sugar. Pour the boiling water over the leaves, stirring to dissolve the sugar. Set aside to steep for five minutes. Strain the infused liquid into another pitcher. (Discarded leaves can be used for garden mulch.) Stir in the whole mint leaves, then cover and refrigerate until chilled, or overnight. Place several ice cubes into tall glasses and pour the minted tea, along with a few mint leaves, over the ice. Serve immediately. 

List of tea recipes

Are you amongst the growing number of fans of Chai? This tasty blend of tea and spices is popping up in tea rooms, coffee shops, ice cream parlours, and restaurants. Make your own blend, or use a packaged mix -- there are numerous brands and varieties, many of them vegan, available at natural food stores, tea shops, and supermarkets. Be sure to read the label for ingredients! Serve Chai hot not only with Indian-style food but with your favourite veggie burgers and veggie dogs, or chilled for a refreshing summertime beverage -- especially nice at picnics and barbecues. Or try this yummy dessert with Chai concentrate and ripe, juicy strawberries. The fruit for the pie should be fresh, but you can use frozen berries for the glaze. The spiciness of the Chai complements the fresh fruit very nicely. 

Berry Good Chai Pie
About 6 to 8 servings

1 pre-baked pie crust (plain, whole wheat, or graham cracker), cooled to room temperature
1 quart fresh whole strawberries
1/2 cup fresh or frozen strawberries, crushed
1/2 cup Chai liquid concentrate, any flavour, any brand
2 Tablespoons Sucanat® or alternative sweetener
2 teaspoons cornstarch

Cut the whole strawberries into thin slices and arrange the slices in the pie crust. Combine the crushed strawberries and Chai concentrate in a small saucepan. Bring the mixture to a boil, then reduce heat to medium and cook for two or three minutes, stirring constantly. Remove from heat. In a small mixing bowl combine the sweetener and cornstarch and mix well. Strain the Chai mixture through a fine sieve into the bowl and blend thoroughly (a wire whisk works very well). Return this blend to the saucepan and cook over medium heat until it is clear and thickened, stirring constantly to prevent burning and sticking. Remove from heat and cool for five or ten minutes. Use a pastry brush to lightly coat the edges of the crust with glaze, then spoon the rest of the glaze evenly over the strawberries. Serve immediately, or chill briefly. This pie does not keep well, so serve it within a few hours of preparation. (The crust can be prepared in advance.)

List of tea recipes

Russians, without question, drink a lot of tea. We all have seen images of the family clustered around the samovar on those frigid Russian nights, sipping their chai (tea), with the children studying, the women engaged in needlework, and the men spinning tales of "the good old days." This image, however, tells only half the story. While Russians do love their tea, they also love their vodka, and in fact consume more vodka per person than in any other country. Rumour has it that at least one former leader was toppled from power for attempting to place a heavy tax on the people's beloved liquor. In Romania they seem to prefer flavoured vodkas, and in the stores you can find some strangely-flavoured stuff. Here in our small New Jersey town we have a very large population of refugees from the former Soviet Union, mostly Russians and Ukrainians. One of my Russian neighbours -- knowing my love for tea -- recently gave me instructions for preparing a popular Russian beverage that combines tea and vodka. I think his intent was to get me to drink more vodka ;-). Well, I may drink a little more. It took a while to figure out precise quantities of each ingredient, but this recipe comes pretty close. You can, of course, increase or decrease the amount of tea to your own taste, and double (or triple or more ;-) the basic recipe for a larger batch. Na zdrovye!  

Chai Naya
About 2 cups

2 cups good-quality Russian vodka
5 to 6 teaspoons fruit-flavoured loose-leaf black tea (try citrus blends, Earl Grey, red fruit blends, apricot, black currant, blackberry, or any other flavour you prefer, but be sure the tea is flavoured with natural flavours or pieces of fruit, not artificial flavourings)
1 or 2 clean, dry, glass bottles or jars with tight-fitting lids

Combine the vodka and tea leaves in the bottle or jar. Shake gently a few times, then let the mixture rest at room temperature away from direct sunlight for 24 hours. Strain the mixture through a fine mesh tea strainer into the second bottle or jar. Or strain the liquid into a dry bowl, then pour it back into the bottle or jar. Do not rinse out the bottle or jar because you don't want to add water to the mixture -- if there are a few errant tea leaves left in the bottle or jar, either remove with a dry tea towel or leave them there and don't worry about it. Store the vodka mixture in your freezer; it should last indefinitely (unless you drink it, of course!). Serve in small glasses without adding ice.   

List of tea recipes

At first look, this may seem like an odd combination of ingredients. But let me tell you: they work together very deliciously! Although you can use any tea you prefer, I recommend a fancy Formosa oolong for its nutty qualities, or a genmaicha green tea, which also has a nutlike flavour from the crispy rice. These teas complement the sesame. I've also prepared this sauce with Georgian black tea, which has a very subtle smokiness, for a somewhat different flavour and texture. The tea should be at regular strength, and can be either hot or cold depending on what temperature you want to serve this dish: as a hot entrée or a cold salad. Increase or decrease the amount of garlic and cayenne to your individual taste. Find sesame oil in an Asian grocery or in the Chinese food section of your supermarket. Gomasio, a mixture of crushed toasted sesame seeds with salt, is available at natural food stores. This sauce keeps for several days in the 'fridge in an airtight container; mix with pasta just before serving. The quantities in this recipe can be easily doubled or tripled (or more) to serve a crowd, and is perfect for picnics.  

Hot and sour sesame noodles
About 4 servings

3/4 pound linguine, fettuccine, or eggless noodles
1 teaspoon sunflower or peanut oil, or other light oil
1/4 cup tomato paste
1/4 cup rice vinegar
1/3 cup tea, steeped at regular strength
2 Tablespoons maple syrup or rice syrup or alternative liquid/syrup sweetener
1 Tablespoon tamari soy sauce
1 teaspoon garlic powder
1/2 teaspoon crushed cayenne pepper flakes
1 teaspoon gomasio (sesame salt), plus additional
1 teaspoon sesame oil

Prepare the noodles to al dente tenderness. Drain and either return to the pot if serving this dish hot, or rinse with cold water and place in a large bowl if serving cold. Either way, toss the cooked pasta with the oil; set aside. Mix the tomato paste and vinegar together in a small bowl. Add the remaining ingredients, using the 1 teaspoon of gomasio, and mix well (a whisk is good for this). Spoon the sauce over the pasta and mix well to coat. Sprinkle the top of each dish lightly with additional gomasio.

Variations:

> Substitute apple cider vinegar or balsamic vinegar for the rice vinegar.
> Use two large cloves of roasted garlic, minced, in place of the powder.
> Add any or all of the following to the noodles before mixing with the sauce: one-half pound tofu (Chinese-style, extra-firm or well-pressed firm, cut in half-inch dice); a cup of fresh mung bean sprouts; a cup of lightly cooked chopped broccoli; a half-cup of slivered canned water chestnuts; a half-cup of slivered raw or lightly cooked snow peas. 
> If you don't want to add additional salt, sprinkle the top with plain toasted sesame seeds, whole or crushed, in place of the gomasio. 
> Or garnish with thinly-sliced scallions. 

List of tea recipes

Last year when I had pneumonia, this soup became my staple meal. It's very easy to make (even when you have just about no energy) and is chock-full of all sorts of health-giving ingredients: garlic, thyme, broccoli, lemon juice, and green tea. Even when you're in the pink of health this fragrant soup is a yummy first course or satisfying lunch. Note that the amount of tea is a standard eight-ounce measuring cup, not a teacup, which normally holds about six ounces. I would be remiss if I didn't dedicate this recipe to Lucinda Jenkins at Glenbrook Farms, who is always very generous about sharing her extensive knowledge of herbs: Thank you, Lucinda, for your "thyme." ;-)

Tea thyme soup
About 4 to 6 servings

5 cups vegetable stock, broth, or bouillon
4 large cloves garlic, minced or pressed
3 teaspoons dried thyme, lightly crushed
3 cups chopped broccoli, fresh or frozen
1/2 pound (8 ounces) small shells, wagon wheels, fusilli, or other macaroni shapes
1 cup steepd green tea at regular strength
juice of one lemon (about 2 Tablespoons)
1/8 teaspoon freshly ground black pepper or to taste
additional salt to taste (optional)

Combine the stock, garlic, and thyme in a heavy saucepan and bring to a boil. Stir in the broccoli and macaroni, reduce heat, and simmer until the macaroni is just at the al dente stage of tenderness, about eight to twelve minutes depending on the shape chosen. Stir in the tea and heat through for about a minute. Remove from heat and stir in the lemon juice and pepper, and adjust the salt if necessary. Serve immediately and piping hot.

Variation:

> Substitute other chopped cruciferous vegetables (cabbage, cauliflower, Brussels sprouts, kohlrabi) for all or part of the broccoli.
> For a main dish soup, add 1/2 pound firm tofu, diced, or 1 cup cooked or canned beans, rinsed well drained, with the green tea.

List of tea recipes

Some of these tea recipes, including this one, were given to me by friends and acquaintances who know that I'm kind of a tea "nut." Often they are family recipes, written down or simply remembered without specific quantities, and I have to weigh and measure to get the right proportions. This recipe came to me with measurements that I think work just right :-). The source for this recipe tells me that in Indonesia these are a traditional afternoon snack, served with tall cups of green tea. Well, I've never been to Southeast Asia, much less taken tea there, but these certainly do taste pretty good accompanied by a rich and flavourful Gyokuro. If you like a savoury crunch with your tea, give this recipe a try! Find coconut milk in the gourmet or beverage section of your supermarket, or at Indian or other Asian groceries. 

Spicy potato sticks
About 6 servings

1 hot green chili pepper, seeded, and minced
2 teaspoons garlic, minced
2 teaspoons fresh ginger, minced
1 medium shallot, minced
2 teaspoons sunflower, peanut, or other light oil
2 Tablespoons tamari soy sauce
1/4 cup coconut milk, regular or low-fat
1 pound red potatoes, cut into 3-inch by 1/4 inch matchsticks
1/4 cup scallions, white and green parts, thinly sliced

Preheat oven to 400 deg F. Purée the chili pepper, garlic, ginger, and shallot together in a food processor or blender until it is a thick paste. Heat the oil in a large, heavy skillet or wok over medium-high heat. Scrape the paste into the oil and stir-fry until fragrant, about 20 or 30 seconds. Immediately stir in the tamari soy sauce and coconut milk. Cook, stirring, for one minute. You should have about 1/2 cup of very thick sauce. Add the potato matchsticks, and use two spoons to toss them until they are coated thoroughly with the sauce. Remove the pan from the heat, and transfer the potatoes to a lightly oiled baking sheet, spreading out in one layer only. Bake until the potatoes are tender, about 30 minutes. Turn oven heat to broil, and remove the potatoes from the oven and place under the broiler until crisp, about two minutes. They should be dark brown in colour and slightly sticky to the touch. Transfer the potatoes to a serving bowl and sprinkle with the scallions. Serve immediately.

Variation:

> If you don't care for raw scallions, substitute chopped cilantro.

List of recipes: Tasty morsels and dips

Try this savoury paté at your next tea party, especially if some of your guests are wary of "strange" vegetarian foods ;-). I've served this dish to a number of people who didn't believe me when I told them there weren't any animal products in it. The firm texture and mellow flavours work well with small squares or rounds of toast or Melba toast. If you're watching calories, try serving with quarter-inch thick rounds of cucumber, two-inch long pieces of celery, or slices of potato that have been baked until crisp and firm (see our Low-fat American 'fries' recipe and cut small potatoes into rounds rather than sticks). See the Variations for preparing this paté as an hors d'oeuvres -- an easy, elegant way to serve at a buffet.

Olive-nut paté
About 9 servings

1 six-ounce can pitted black olives, drained
1 cup (8 ounces) plain black tea infused at regular strength, or water
1 Tablespoon tamari soy sauce
1/2 cup onion, chopped
1/2 cup slivered almonds
1/2 cup unbleached or whole wheat pastry flour
1/2 teaspoon ground thyme
1/2 teaspoon ground or rubbed sage
chopped parsley, chopped almonds, or chopped olives (or a combination of all three) as garnish, optional

Preheat oven to 350 deg F. Oil an 8" x 8" square cake pan well; set aside. Place all ingredients into a food processor or blender and process until very smooth. Transfer mixture to the cake pan, spreading evenly and smoothing the top with a wooden spoon or rubber spatula. Bake for 45 minutes or until set. Remove from oven, allow to cool slightly at room temperature, then cover and place in the refrigerator to chill for several hours or overnight. Cut into nine squares. Serve each square on a plate, sprinkled lightly (no more than a half teaspoon) of the garnish of your choice, with a butter knife or spreader.

Variations:

> Instead of cutting into squares, use a tiny melon baller or scoop and place a scoop of paté onto the base of bread, cracker, or vegetable, sprinkle lightly with chopped parsley, and serve as ready-made hors d'oeuvres.
> For another hors d'oeuvres, spread the paté onto a celery stalk and cut crosswise into one- to two-inch long pieces. Garnish with parsley.
> Replace the black tea with a nutty oolong such as Ti Guan Yin or Fancy Formosa Oolong. This recipe does not work with floral or peachy oolongs!
> If you have them available, substitute about two to three teaspoons fresh herbs for the half-teaspoon of dried.
> Recipe can be doubled, but bake in two separate 8-inch square cake pans so the mixture doesn't get too thick and cook unevenly. 

List of tea recipes

Many of our site's visitors are true tea-totallers -- in other words, they do not consume alcohol in any form. Whenever we post a recipe that calls for wine or other alcohol as an ingredient, we try to include an alcohol-free Variation. In this case, the whole recipe is a non-alcoholic variation of a traditional Spanish wine with fruit. We suggest you use a second-flush or autumnal black Darjeeling; we find the first flushes taste too "raw" and lack the body for this recipe, while the alternatively processed Darjeelings (whites, oolongs, and greens) just aren't rich and fruity enough. Be sure the tea is fresh; in other words, don't think you can use up the stale old Darjeeling that you just discovered in the back of your tea cabinet and expect delicious results ;-). Here's a reminder: To steep strong tea, do not let the tea steep for additional time, as this will make it bitter. Instead use about 1-1/2 times the amount of leaf you would normally use for the same amount of water, and steep for the usual amount of time. This is a delightful beverage any time of year, but especially so right now -- yes, in wintry mid-February -- when citrus fruits are at their best, and we're getting the first of the excellent fresh California strawberries. Darjeeling is often referred to as "The Champagne of Teas" -- a naturally non-alcoholic "variation" ;-).

Darjeeling "Sangria"
About 8 to 10 servings

6 cups (8 ounces each; total 48 ounces) prepared strong Darjeeling tea
3 cups fresh fruit, cut into bite-sized pieces (try mixed citrus, strawberries, peaches, melons, mangoes, pineapple, or whatever fruits you like)
2 to 3 Tablespoons Sucanat® or sugar, to taste
3 cups white grape juice

Allow the tea to cool to room temperature. Place the fruit and two Tablespoons sugar in a large pitcher (or divide between two smaller pitchers). Pour in the tea and grape juice; stir well. Adjust sweetness if necessary. Serve in tall glasses over ice. The fruit can be spooned into the glasses (provide a tall iced tea spoon), or served separately in bowls after the "Sangria" has been consumed. 

List of tea recipes

Although you can (and will!) enjoy these cookies any time, I had to put them with the teatime recipes because they were just so good with a cup of Ceylon tea with its slight lemony undertones. Equally good with a fruit-flavoured tea, as part of a teatime menu, or if you like your tea sweetened and with lemon, for a change why not try the tea plain accompanied by these lemony-sweet cookies? As I was munching, I also thought these would be a nice offering at a tea-tasting, perhaps of the new 2003 Darjeelings. However you decide to serve these cookies, be sure you prepare them with fresh lemon juice and zest. The zest is, of course, only the yellow part of the rind. When baking with fresh zest I prefer to buy organically-grown lemons, which normally are not coated with wax (as most citrus offered in the markets are). A zesting tool, available in any house wares shop, makes it easy to remove only the zest without any of the bitter white part. The freshly-squeezed lemon juice should be put through a fine mesh strainer so you're using juice only. (If you must use bottled juice, I recommend Minute Maid® brand, which has a near-fresh flavour and no preservatives or additives. Sold frozen; leave the bottle in your 'fridge overnight and it should be liquid by the morning.) I hope you enjoy these cookies as much as we did -- and that you find just the right tea to sip with them :-).

Lemon crisp cookies
About 4 dozen

2-1/2 cups unbleached flour
1-1/2 cups Sucanat® or other granulated sweetener
2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons lemon zest, minced
3/4 cup sunflower or other light oil
1/2 cup fresh lemon juice
2 teaspoons vanilla extract

Preheat oven to 350 deg F. Sift together the flour, sugar, soda, and salt into a mixing bowl. Use a wooden spoon or your hands to form a well in the center of the dry ingredients. Add, in order, zest, oil, juice, and vanilla. Stir these ingredients into the dry, mixing well until it forms a dough. Drop the dough by rounded teaspoonsful onto a lightly oiled baking sheet, leaving about two inches between the cookies. Bake for 10 to 12 minutes, or until the edges are golden brown. Gently remove to a rack or plate to cool. 

Variation:

> Prepare the dough in a food processor using the plastic blade.

List of tea recipes

Here's a sweet, tropical-style treat to serve with tea, especially nice in the morning with a hearty breakfast blend. Serve warm with vegan margarine or tofu "cream cheese" (Tofutti® makes a tasty, vegan version).

Pineapple macadamia scones
About 20

3 Tablespoons macadamia nuts, chopped
1/2 teaspoon ground cinnamon
1/3 cup plus 1 Tablespoon Sucanat® or other granulated sweetener
3 cups unbleached flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sunflower or other light oil, or vegan margarine
8-ounce can crushed pineapple packed in juice
plain, unflavoured soy milk 

Preheat oven to 425 deg F. Mix together the nuts, cinnamon, and 1 Tablespoon sweetener; set aside. Sift together the flour, 1/3 cup sugar, baking powder, and salt in a large mixing bowl. Cut in the oil or margarine until the mixture resembles coarse crumbs. Make a well in the centre of the mixture, pour in the pineapple with its juice, and stir until ingredients are just moistened (dough will be somewhat sticky). Transfer the mixture to a lightly floured board, and with floured hands knead about ten times (do not over-knead). Roll out the dough to about one-quarter inch thick, then cut with a floured 2-1/2-inch biscuit cutter, or use a drinking glass dipped in flour if you have no biscuit cutter. Place each dough round onto an ungreased baking sheet. Brush each round lightly with soy milk, and sprinkle about a teaspoonful of the nut mixture on top, pressing in lightly with the back of a spoon or your fingers. Bake for fifteen minutes. Serve warm.

List of tea recipes

There aren't too many things we like more than tea. One of those things is chocolate -- and what goes with chocolate more deliciously than tea? It's even better when the two are blended together. This combination is perfect for those chill winter evenings when you can't decide whether you want tea or hot cocoa. Now you don't have to choose -- you can have them both :-). Try serving with Apricot Tea Cookies.

Spiced cocoa tea
About 4 servings

1 cup strong black tea, freshly made
6 Tablespoons Sucanat® or other sweetener
4 Tablespoons unsweetened cocoa, preferably Dutch processed
4 cups plain, unflavoured soy, rice, or almond milk
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg 

Place the tea into a saucepan over medium heat. Stir in the sugar and cocoa powder and cook, stirring until dissolved, just until the mixture comes to a boil. Remove from heat and stir in the milk, vanilla, and spices. Allow to remain in the pot just until the milk is heated through. Pour into cups and serve. 

List of tea recipes

This dish is very rich and therefore should be served as an appetizer or part of a buffet rather than as a main course. (Number of servings have been calculated with this in mind.) There's not a lot of tea in it, but if you choose a flavourful, hearty tea -- an Assam or breakfast-type blend -- you'll detect a subtle "tea-ness" in the sauce. Some of the ingredients in this recipe may be unfamiliar to you. The sesame seed paste, or tahini, can be found in natural food stores, or kosher or MidEastern markets. Five-spice powder, chili oil, and rice vinegar are available in Asian markets. And all of these ingredients can usually be found in the imports section of a well-stocked supermarket. Chili oil is also called red oil, and consists of sesame oil infused with spicy Szechuan pepper. Be sure to use fresh ginger and garlic; if you can't tolerate raw garlic, use roasted: Take a whole head of garlic, remove the outer papery skin but don't separate the cloves. Cut straight across the top to just expose a small amount of each clove. Brush lightly with oil, then roast in a preheated 375 deg F oven for about 45 minutes (your nose will tell you when it's done!). Let cool before adding to this recipe. (Roasted garlic can be wrapped in plastic wrap and kept refrigerated for several days to a week. Squeeze the soft garlic from each clove and spread on toast for a delicious afternoon or brunch munch.) If you don't use alcohol, see Variations at the end. 

Cold sesame noodles
About 6 servings

1/2 pound (8 ounces) spaghetti or linguine
1 teaspoon sunflower or other light oil
2 Tablespoons tamari soy sauce, regular or low sodium, divided
4 large cloves garlic, raw or roasted, pressed or minced
1 one-inch piece of fresh ginger, minced or pressed
4 Tablespoons black tea, brewed to regular strength and cooled, divided
3 Tablespoons tahini or sesame paste
1 Tablespoon sesame oil
1-1/2 teaspoons dry sherry
1-1/2 teaspoons rice vinegar or white wine vinegar
1-1/2 teaspoons Sucanat® or alternative sweetener
1/8 teaspoon Chinese five-spice powder
1/4 teaspoon chili oil (red oil) or to taste
3 scallions, white and light green parts only, finely chopped
1 kirby cucumber (or half of a regular cucumber), peeled, de-seeded, and shredded or cut into matchsticks 

Cook the pasta to al dente tenderness; rinse with cold water and drain very well. Place into a bowl and mix with 1 teaspoon oil and one-half teaspoon tamari; set aside. Using a bowl with mortar and pestle, or a food processor (preferably the mini type that holds a cup or so), combine the garlic, ginger, and 3 Tablespoons water and pulverize or process to a thin paste; set aside. Place the tahini, 1-1/2 Tablespoons tamari, 1 Tablespoon tea, sesame oil, sherry, vinegar, sweetener, five-spice powder, and chili oil into a mixing bowl and blend together well. Add the garlic/ginger mixture and the scallions and mix again until thoroughly combined. Add the pasta to the mixing bowl and toss the pasta with the sauce until completely coated. Transfer to a serving dish and top with the shredded or matchstick cucumber. Serve immediately.

Variations:

> If you don't use alcohol, substitute additional black tea.
> Try shredded or matchstick fresh snow peas, fresh bean sprouts, shredded celery, matchstick water chestnuts, or shredded iceberg lettuce in place of the cucumber. You can choose almost any vegetable so long as it's cool and crunchy!
> Don't know if your guests like spicy foods? Leave out the chili oil and serve it on the side, or prepare the recipe as shown and serve with additional chili oil.
> This recipe can be easily doubled or more for a larger crowd. The sauce can be made a day ahead and stored in an airtight container in the refrigerator. Stir well before serving, adding a little extra liquid (sherry, tea, oil, or water) if it gets too thick.

List of tea recipes

One of the pleasures of tea is meeting fellow tea lovers over a good cuppa. The very best place for tea and conversation is Teamail© the email tea discussion group. It was there that I "met" my friend Sophia, who not only does exquisite needlework, but also has a repertoire of delicious recipes to serve for tea. You've heard the expression "melt in your mouth?" Well, it never meant anything before I tried these scones! If you're a maple lover (as I am) you'll be making these scones often. Be sure to use real maple syrup, not that funky brown stuff that's nothing but coloured sugar water (read the label!). I prefer Grade B syrup for baking because it has a deeper, richer flavour, but you can of course use a lighter Grade A syrup if you prefer. The original recipe calls for butter, but I find that Soy Garden® Natural Buttery Spread is an excellent vegan substitute, with a delicious flavour but no cholesterol or "bad" fats. It's sold at natural food stores and supermarkets in the refrigerated section, either with the margarines or with other perishable natural foods. If you can't find this product, use a light oil, like sunflower, or a vegan margarine in its place. Parchment baking paper is available in the baking or wrapping section of your supermarket; it's a non-animal product. Make it a real maple lover's teatime by serving these scones with maple tea, or try a second flush Darjeeling or a Nilgiri. Thanks again to ~Sophia for this wonderful recipe! (If you're a tea lover too, we invite you to join us at Teamail©!) 

Sophia's Maple Scones
About a dozen

2-1/2 cups unbleached flour
1 Tablespoon baking powder
4 Tablespoons Soy Garden® Natural Buttery Spread, vegan margarine, or sunflower or other light oil
1/4 cup walnuts, chopped fine
3/4 cup plain, unflavoured soy milk
1/3 cup maple syrup

Preheat oven to 375 deg F. Line a baking sheet with parchment baking paper. Mix together the flour and baking powder. Cut in the spread, margarine, or oil with a pastry cutter until the texture is crumbly. Stir in the walnuts. Add the milk and maple syrup, stirring until blended to a soft dough. Knead the dough for a minute or so, until smooth, on a lightly floured board. Pat or roll to a thickness of one-half inch. Dip a large biscuit cutter or the edge of a ten-ounce drinking glass into flour, cut out rounds, and place each round onto the parchment. (Shape any leftover dough into a round with your hands.) Bake for twenty minutes or until golden brown. Serve warm, split in half, spread with additional Buttery Spread or margarine, and with a spoonful or two of maple syrup poured over them. (Yes, you'll need a fork for these!)

Variations:

> Try topping the scones with Apple nut spread or Sweet potato butter. 
> Or serve with maple butter, which is a creamed maple syrup product (non-dairy) and available at specialty food markets or through maple syrup merchants.  

List of tea recipes

This dish is packed with protein and rich with flavour. I like the taste when prepared with a second-flush or autumnal Darjeeling, or a Nilgiri, which has a similar flavour. Almond butter is available at natural food stores; it's a little pricey but worth it. (Serve almond butter and strawberry jam sandwiches -- an upgrading of the traditional PB&J -- at your next tea.) If you like your food less spicy, cut the amount of cayenne by one half. I find frozen chopped broccoli a real convenience, but if you prefer fresh, be sure to use both "treetops" and the top two or three inches of the stems -- once you peel the stems, the inside is tender and very flavourful. Use Chinese-style tofu for this recipe. Like all stir-fries, this takes some advance preparation to cut, chop, and slice, but the actual cooking time is very quick. 

Spicy nut-tea stir fry
About 6 servings

1/2 cup prepared hot, strong tea
1/2 cup almond butter
1/4 cup apple cider vinegar
5 Tablespoons tamari soy sauce, divided
2 Tablespoons blackstrap molasses
1 teaspoon ground cayenne pepper
3 to 4 Tablespoons sunflower, peanut, or other light oil
2 teaspoons fresh ginger, minced
4 cloves garlic, minced
1 pound firm or extra-firm tofu, pressed and cut into 1-inch cubes
2 large onions, sliced into thin half-moons
1 red bell pepper, thinly sliced
1 pound chopped broccoli
1 cup unsalted cashews, chopped
2 scallions (green onions), chopped finely

In a deep bowl or medium saucepan, whisk together the tea and almond butter until the mixture is smooth. Whisk in the vinegar, 2 Tablespoons tamari, molasses, and cayenne until mixture is thoroughly blended and smooth; set aside. Heat 1 Tablespoon oil in a wok or large skillet over medium-high heat. Add half the ginger and half the garlic along with the cubed tofu. Stir-fry for about five minutes, until the tofu just begins to turn golden, making sure the ginger and garlic don't burn. Transfer the tofu, garlic, and ginger into the sauce mixture and stir lightly. Wipe any remaining garlic or ginger from the wok or skillet with a paper towel, then return the pan to the heat. Add 2 Tablespoons oil, heat through, and add the onions. Stir fry for about two minutes or just until the onions begin to wilt. Add the bell pepper along with the remaining garlic and ginger; add additional oil if needed. Stir-fry for two or three minutes, then add the broccoli, cashews, and 3 Tablespoons tamari. Continue to stir-fry for a few more minutes, until the broccoli is bright green. Turn off the heat. Add the tofu, sauce, and scallions; toss together until mixed. Serve hot over rice or rice noodles. (Or, if fat is no object, over crispy deep-fried rice noodle sticks.)

List of tea recipes

Is this a cooling introduction to dinner, a refreshing palate cleanser between courses, or a brilliantly flavoured dessert? You decide -- and you may decide it's all three and just make a meal entirely of this soup! The first of the summer peaches are out, and they're excellent this year. Look for peaches of good size and weight, and let them ripen until they're sweet and juicy before trying this recipe. You can use water in lieu of the tea if you prefer, but as a great cook I once knew told me, "Never use water when there's some other liquid you can use that will add flavour to the dish." The tea I chose was a Formosa oolong, a tea with inherent "peachy" flavour notes. (I suspect it would work equally well with a naturally peach-flavoured tea, or perhaps with a light green tea.) Serve in a soup plate (a low, flat bowl) and if you like add an additional dollop of sour creme to serve. 

Just peachy soup
About 4 servings

3 cups fresh, ripe peaches, stone removed, sliced
2 Tablespoons maple syrup or alternative liquid/syrupy sweetener of your choice
2 Tablespoons Sour Creme (or Tofutti® Sour Supreme Better-than-Sour-Cream, or plain or vanilla soy yoghurt), plus additional (optional), divided
1 cup Formosa oolong tea, prepared to regular strength, chilled or at room temperature
1 cup fresh or not-from-concentrate orange juice
pinch of ground cinnamon

Place all ingredients except the additional Sour Creme into a food processor or blender. Process or blend until smooth. Transfer to an airtight container and chill in the 'fridge for two to four hours. Serve chilled with a dollop of Sour Creme (or alternative) if desired.

Variations:

> If you prefer to use a granulated sweetener like Sucanat®, replace 1/4 cup of the tea with water. Make a simple syrup by placing the sweetener and water into a small saucepan and cooking over low heat for a few minutes, stirring frequently, until the sweetener is dissolved. Cool to room temperature, then add to the recipe. 
> When you serve this as a dessert you may want to make it a little sweeter.