What’s better than eating cookies for breakfast? These cookies are packed with wholesome ingredients like rolled oats, apple pieces, coconut oil, and of course, chai tea! The warm spices from our Chai Spice Gourmet Tea make this cookie taste like apple pie with the hand-held convenience of a protein bar. You can take these on the go for a quick snack or have a few of them for an easy breakfast when you’re in a hurry.
– 2 cups rolled oats
– 2 tea bags Chai Spice – 1/2 tsp salt
– 2 eggs
– 1/2 cup unsweetened apple sauce
– 1/4 cup maple syrup
– 1/4 cup coconut oil, melted
– 1 cup diced apple (about 1/2 of a large apple)
– 1/2 cup chopped walnuts or pecans
1. Preheat oven to 350 degrees.
2. In a large bowl, mix oats, salt, and the contents of 2 Chai Spice tea bags.
3. In a smaller bowl, whisk together eggs, applesauce, maple syrup, and coconut oil.
4. Add the wet ingredients to the dry ingredients, mixing to combine.
5. Fold in apple and walnut pieces.
6. On a parchment lined baking sheet, use a 1/4 cup measuring cup to portion out each cookie, flattening slightly after you place them.
7. Bake for 15-20 minutes.
8. Cool cookies on the baking sheet before storing them.
Makes approximately 12 cookies.
Being located in the Pacific Northwest definitely has its perks: beautiful mountain and water views, abundance of fascinating foods and cultures, and access to high-quality, incredibly fresh seafood!
This recipe infuses the nutty, aromatic tea flavor of Genmaicha into wild caught Northwest salmon, resulting in a quick and satisfying main course. Pair it with brown rice and greens for a well-balanced meal.
– 10 cups water- 2 small limes, halved
– 7 tbsp honey, divided
– 1 tbsp miso paste
– 2-3 tsp tamari or soy sauce
– 3-4 inch piece of fresh ginger, peeled and chopped
– 2 tsp sea salt
– 2 tsp whole peppercorns
– 6 tbsp Genmaicha loose leaf tea
– 1-1 1/2 lbs fresh salmon, sliced into small portions, bones removed
1. In a straight sided skillet or pot with a lid, create poaching liquid. Combine water, 3 lime halves, squeezing their juices into the water before adding, 5 tablespoons of the honey, ginger, miso, salt, and peppercorns.
2. Bring water and its contents to a boil over medium-high heat, stirring occasionally to combine.
3. Reduce heat to simmer, cover, and cook for 10 minutes.
4. Meanwhile, make a reduction sauce:
Reserve 1/2 cup of the poaching liquid in a small pot over low heat with 2 tablespoons honey, 1/2 lime(its juice and zest) and tamari or soy sauce. Simmer and reduce for 10 minutes until thickened.
5. Add tea leaves to poaching liquid and steep for 5 minutes.
6. Add salmon pieces to the simmering water, cover, and cook for 7-10 minutes depending on the thickness of the salmon and how done you desire it to be.
7. Remove salmon from pot and spoon sauce over pieces before serving.
Serves 3 – 4
Our rendition of this holiday staple includes tea (of course!) and is sure to hit the spot while wrapping presents, enjoying company, or whenever the craving strikes! You’ll never have to buy egg nog at the store again when you’ve got this super simple recipe with no preservatives or mystery ingredients. We even cook the eggs in this version, so you don’t need to worry if you’ve got concerns about consuming raw eggs. Enjoy!
– 1 cup water
– 3 tea bags Classic Black
– 6 eggs
– 2 cups whole milk
– 1 cup heavy cream or half & half
– 1/2 cup sugar (more or less to taste)
– 1 1/2 tsp vanilla extract
– 1/2 tsp cinnamon
– 1/2 tsp ground nutmeg
– 3 whole cloves
1. Boil water and steep tea with the cloves for 5 minutes.
2. In a stock pot, combine eggs, whole milk, and sugar.
3. Cook over medium-low heat until thickened, stirring constantly to make sure it does not boil and stick to the pan. (If you’re worried about cooking the eggs thoroughly, use a food thermometer. Eggs are cooked when internal temperature is 160 degrees.)
4. Remove stock pot from heat and add steeped tea (straining out the whole cloves), cream, vanilla extract, cinnamon, and nutmeg.
5. Whisk until light and fluffy.
6. Refrigerate until cold.
7. Whisk and fluff before serving. Garnish with a big of ground nutmeg.
Optional: add rum or bourbon as preferred.
What is it about December’s arrival that makes peppermint chocolate the flavor of the season? These cookies may be little but they’re deeply chocolatey with mellow mint flavor from the extracts and the addition of Mint Green tea. You might find each one is like a kiss of cocoa peppermint goodness that would make enough for you to nosh on and pack up for bite-sized holiday gifts. One note here, there’s no need to sift the flour by itself—use the measure and sweep method for portioning out the flour if you don’t have a kitchen scale.
– 1 ¼ cup all-purpose flour
– ¼ teaspoon baking powder
– ¼ cup unsweetened cocoa powder
– ½ teaspoon kosher salt
– 8 tablespoons unsalted butter, chopped (softened for 15 minutes)
– 1 cup granulated sugar
– 1 large egg (at room temperature)
– ¼ teaspoon pure peppermint extract
– ½ teaspoon pure vanilla extract
– 1 (2 ¼ ounce) bar semisweet chocolate, finely chopped
– loose tea leaves from 2 Choice Organic Teas Mint Green Tea bags
1. Preheat the oven to 375F. Prepare a baking sheet with parchment paper.
2. Sift together the flour, baking powder, cocoa powder, and salt into a bowl. Break up any remaining clumps of cocoa in the sifter, pressing them against the salt to break them.
3. Toss anything from the sifter into the bowl. Whisk the ingredients for a few strokes.
4. Affix the paddle attachment on a stand mixer. Beat the butter and sugar for 2 minutes.
5. Scrape down the sides of the bowl. Mix the egg until combined.
6. Scrape down the sides of the bowl. Mix in the extracts. Pour in all the flour. Pulse until the flour is almost combined.
7. Stir in the chocolate and Mint Green tea.
8. Scoop out the cookie dough with a teaspoon. Portion them one-inch apart on the sheet.
9. Bake for 8 minutes, turning halfway during baking.
10. Cool the cookies for 2 minutes on the sheet. Finish cooling them on a wire rack.
Makes around 42 cookies.
Recipe and photography come from Annelies Zijderveld, author of Steeped: Recipes Infused with Tea. Find more work from Annelies here. Find details about our exclusive giveaway of her book along with boxes of Mint Green this week on our Facebook page.
Our take on a holiday classic: mulled wine enhanced with a brisk black tea! Festive and aromatic, this recipe is sure to warm you up and fill you with cheer. Let the spicy sweet scent fill your home on a cozy Christmas eve or a chilly weekend day like holiday potpourri.
– 1 bottle dry red wine (like Cabernet)
– 2 cups water- 4 tea bags Wild Forest Black
– 1/3 cup honey or maple syrup
– 1/2 cup orange juice
– 1/2 cup frozen cranberries
– 1/2 orange sliced
– 1/2 apple sliced
– 4 cinnamon sticks
– 1 tsp vanilla
– 1 Tbsp whole cardamom pods
– 1 tsp cloves
1. Steep tea bags in boiled water for up to 5 minutes.
2. Pour bottle of wine into large stock pot along with tea, honey, orange juice, cranberries, fruit slices, cinnamon, vanilla, cardamom, and cloves.
3. Cook for 10-15 minutes over medium-low heat until simmering and hot.
4. Serve immediately, garnishing with fruit from the pot or fresh pieces of fruit if you like.
Optional: add a touch of brandy to each serving for an extra kick.
Just in time for Thanksgiving is the perfect cranberry sauce side to go with your turkey or tofurky. Our organic ginger tea adds a simple twist to this holiday classic by enhancing the aromatic whole spices and imparting a unique flavor into the recipe.
– 2 cups sugar
– 2 cups water
– 4 whole cardamom pods
– 3 cinnamon sticks
– 1 tsp whole cloves
– 5 Ginger tea bags
– 1 tsp orange zest
– 8 cups fresh or frozen cranberries
1. In a large pot over high heat, add water, sugar, cardamom, cloves, and cinnamon sticks.
2. Stir, cover, and bring to a boil.
3. Reduce heat to medium-low and simmer 10 minutes.
4. Add Ginger tea bags and simmer for 5-10 minutes.
5. Remove tea bags and spices with a slotted spoon.
6. Add cranberries and increase heat to medium-high and simmer, stirring often until the sauce thickens, cranberries have softened and their skins split. This will take 10-15 minutes.
7. Remove pot from heat and cool to room temperature before serving.
Looking for a snack to go with your cuppa?
Scones make a great side to any warm cup of tea and adding aromatic Earl Grey tea leaves to the recipe enhances this fresh-baked classic. Serve with honey butter and jam for a fantastic treat.
– 2 cups flour
– ½ teaspoon salt
– 2 teaspoons baking powder
– 2 tablespoons sugar
– the contents of 5-6 Earl Grey tea bags or 5-6 tsp of loose leaf Earl Grey
– 5 tablespoons cold butter, cut into small pieces
– 1 egg
– 1/2 cup to 3/4 cup frozen blueberries
– ½ to ¾ cup heavy cream
1. Preheat oven to 450 degrees.
2. Place dry ingredients (flour, salt, baking powder, sugar, and tea leaves) in a food processor and pulse until mixed. Add butter and pulse until dry ingredients and butter are incorporated and have formed a coarse, pebble-like texture. Pour mixture into a large bowl.
If you don’t have a food processor, use a large bowl to mix the dry ingredients as above, adding the butter and using your fingers or a pastry knife to work the dry ingredients into the butter to form pebble-like texture.
3. Add the egg and cream and gently mix to create a slightly sticky dough. It might be necessary to add a little flour or a little cream to get the right consistency.
4. Add blueberries and mix to combine.
5. Gently knead the dough a couple of times on a lightly floured surface.
6. Form the dough into a 3/4 inch thick circle and cut into even wedges and place onto an ungreased baking sheet.
7. Brush the top of the scones with cream and sprinkle each scone lightly with sugar.
8. Bake for 9-11 minutes until golden brown.
Makes about 8 scones.