T.E.A. - Tea Enthusiasts & Assorted Convivial Gatherings Message Board › Recipes Using Tea
Lady Grey Tea Shortbread
1 cup whole wheat flour
1 cup white flour
1/2 cup brown sugar
1/2 tsp salt
1 cup unsalted butter, cut into 1″ pieces
1 1/2 tsp vanilla extract
2 1/2 tbsp loose leaf Earl Grey or Lady Grey tea, finely ground
Combine flours, sugar and salt. Using a mixer or your hands, cut in butter until a soft, crumbly dough forms. Add vanilla and tea, then mix again. Knead with your hands until everything in well combined.
Place dough in a ziplock bag and chill for 30 minutes. Push all the dough to the bottom of the bag, force the air out, then roll flat with a rolling pin. You want the dough to be an even thickness throughout. Cut open the bag (cutting each side then peeling apart works best). Measure and slice the dough into even squares. Using a spatula, arrange on an ungreased baking sheet.
Preheat oven to 350 F. Bake biscuits for 18-20 minutes, until golden. Place them on a cooling rack and allow to cool completely before eating.
Tropical Breeze Oatmeal
1-3/4 cups 2% milk
4 Lipton® White Tea with Island Mango & Peach Flavors Pyramid Tea Bags
1 cup quick-cooking oats
2 Tbsp. firmly packed dark brown sugar
1/4 cup dried cranberries
1. Bring milk just to a boil over medium-high heat in medium saucepan. Remove from heat and add the tea bags; cover brew 5 minutes. Remove tea bags and squeeze. Return tea mixture to a boil. Reduce heat to low. Stir in oats, brown sugar and salt. Simmer, stirring occasionally, 5 minutes or until oats are tender and mixture is creamy. Stir in cranberries. Garnish, if desired, with chopped toasted almonds.
Chocolate Chip Breakfast "Tea" Cookies
* 2 cups (1 pound) butter, at room temperature
* 2 cups raw cane sugar
* 2 cups brown sugar
* 4 eggs
* 2 tsp. pure (Madagascar) vanilla extract
* 2 cups white (organic) flour
* 2 cups whole wheat flour
* 2 Tbs. Baci blend ground tea leaves
* 5 cups oatmeal
* 1 tsp. salt
* 2 tsp. baking powder
* 2 tsp. baking soda
* 12 oz. semisweet chocolate chips
* 12 oz. of dark (60%) cocoa chips
* 2 cups of chopped nuts (optional), I like walnuts, but pecans or blanched almonds are fine
* 2 cups dried cherries
1. Pre-heat the oven to 375°.
2. In large mixer bowl, cream together the butter with the sugars. Add in the eggs, one at a time and then the vanilla. In a separate large bowl, stir together the flours with the ground tea, then stir in the oatmeal, salt, the baking powder and soda. Add this in several batches to the batter, stirring well after each addition. At this point you may have more batter then bowl. Carefully stir in the chocolate chips, nuts and fruits.
3. Scoop out batter onto baking sheets, in golf ball sized scoops. Place 3 inches apart. Bake for 10 minutes.
4. These should remain chewy if removed to a cooling rack immediately after baking.
5. Makes 120 - 2” cookies or, 72 - 4” cookies. They remain fresh in freezer bags for up to 60 days.
Spring, or just your love of green tea and things green, is reason enough to enjoy “Goodnight Ginger,” a green tea martini created by Numi Organic Tea. You can experiment with your own favorite green teas and make other “green-tea-nis.” We’ve included recipes for other tea-nis that use white and black tea.
For a completely organic cocktail, buy organic limes and agave nectar and Square One Organic Vodka. If you’re not familiar with agave nectar, it’s a wonderful product to get to know. Agave is a succulent plant that grows in Mexico and the Southwest. Its sap, a pleasant sweetener which tastes a bit like honey, is naturally-occurring fructose that is an alternative for people on a low-glycemic diet. Agave nectar can be purchased in any health food store in squeeze bottles, or click here to purchase organic agave nectar. It’s easy to pour and doesn’t crystallize.
All recipes are for single cocktail servings.
* Infuse an entire 750ml bottle of vodka with 6 teabags, by steeping the tea bags for 4 to 6 hours or overnight. You may wish to pour the vodka into a jar or container that will allow you to easily remove the teabags after steeping. (If you want to use a lesser amount of vodka, pour 1/3 of the bottle of vodka into in a jar or with two teabags. )
* Swirl the jar occasionally: You will see the infusion happening.
* If you want to use loose tea, the equivalent is one teaspoon of tea for each teabag.
* Flower Child (White Tea)
* Goodnight Ginger (Herbal Tea)
This cocktail uses Numi Organic “Velvet Garden” white rose tea plus ruby red hibiscus flower concentrate to create a very floral cocktail berry-like flavors.
* 2 ounces Square One Organic Vodka infused with Numi Organic “Velvet Garden” white rose tea
*1 ounce hibiscus flower concentrate
* .5 ounce fresh lemon juice
* .5 ounce Cointreau
* Dash of bitters
1. Infuse vodka with 6 teabags per instructions above.
2. Mix all ingredients in a cocktail shaker and shake for 30 seconds. Strain into martini glass.
3. Garnish with a rose petal or a lemon twist.
This handsome, 20-ounce cocktail shaker is the
Screwpull Club from Le Creuset.
A complexity layering of flavors from chamomile, ginger and lemon.
*2 ounces vodka infused with Numi Chamomile Lemon Myrtle Teasan
* 2 ounces ginger lemonade (Trader Joe’s, Reed’s)
* Juice of ½ lemon
*1/8 tsp. fresh grated ginger
* ½ ounce agave nectar
* Splash of extra-dry vermouth
1. Infuse vodka with 6 teabags per instructions above.
2. Put all ingredients in a cocktail shaker with crushed ice. Shake vigorously for 15 seconds.
3. Strain into a martini glass and garnish with a lemon twist.
Edited by Jan on Oct 14, 2010 2:06 AM
|A former member||
Thank you for taking the time to write down these wonderful tea recipes....they all look yummy!
Thanks Heather! Let me know if you try any. I would think many of the ingredients are changable, like the teas, vodka's, less expensive vanilla, etc. I'm curious to try the shortbread! Janet