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.
October is Fair Trade Month and we’re celebrating #FairMoments with Fair Trade USA. As consumers, we create Fair Moments by incorporating Fair Trade Certified ingredients and products into our every day lives. Fair Trade Certified products, like tea, protect and improve the lives of farmers and workers by creating funds for programs that provide education, healthcare, and safety standards.
Find your own Fair Moments with this recipe that is chock full of Fair Trade ingredients. These banana bread muffins are sweet and satisfying with a touch of orange spice, perfect for on-the-go breakfast or snacking!
Orange Spice Banana Bread Muffins
– 1/2 cup water
– 6 heaping tsp Orange Spice Black Loose Leaf tea
– 1/2 cup butter
– 1/4 cup Fair Trade dark brown sugar
– 3/4 cup Fair Trade white sugar
– 1 cup plain greek yogurt
– 1 tsp baking soda
– 3 very ripe Fair Trade bananas, mashed
– 2 eggs
– 2 1/4 cups all purpose flour, sifted
– optional: chopped walnuts
1. Pre-heat oven to 350 degrees.
2. Bring water to a boil in a saucepan, remove from heat, and add loose tea leaves.
3. Steep tea for at least 5 minutes, and strain the tea leaves out of the water.
4. In the saucepan, combine steeped tea, the brown and white sugars, and butter.
5. Place saucepan back on stove over medium heat, stir until butter and sugars have combined. Set aside to cool.
6. Mix yogurt and baking soda in large mixing bowl, let stand for 5 minutes.
7. In the large mixing bowl, combine cooled tea and sugar mixture with yogurt. Add the eggs and gently mix.
8. Gently mix in the mashed bananas.
9. Place liners in muffin pan and fill each 1/2 way with batter.
10. Bake for 15-20 minutes, or until toothpick comes out clean.
Makes approximately 21 muffins.
We couldn’t help ourselves, we just had to try making this Vegan Earl Grey Lemon Cheesecake from Gluten Free Vegan Pantry! As tea lovers with a pretty strong sweet tooth, this cheesecake hits all of our weak spots. On top of being simply delicious, it’s vegan, raw, gluten-free, and considered to be pretty darn healthy!
We hardly changed a thing from the original recipe, only substituting strawberries for the blueberries and using the contents of 3 of our Earl Grey tea bags instead of loose leaf tea.
Find the whole recipe and helpful tips for great results here:
Vegan Earl Grey Lemon Cheesecake by Gluten Free Vegan Pantry
Portobello mushrooms are a great meat substitute for vegetarians and meat eaters alike! This smokey lapsang souchong tea based marinade creates a unique flavor profile that pairs perfectly with any barbecue classics. Dress this meatless burger up with pesto, aioli, caramelized onions, whatever you can dream up! We kept it simple with pea shoots, tomatoes, and mayo with a side of fingerling potatoes. Yum!
Lapsang Souchong Portobello Mushroom Marinade
– 1 1/2 heaping Tbsp Lapsang Souchong loose leaf tea
– 1 cup water
– 2 large large portobello mushrooms (stems removed)
– 1 large clove of garlic (minced)
– 1 Tbsp sesame oil
– 1 Tbsp tamari/soy sauce/aminos
1. Brew tea in boiled water for 10 minutes.
2. Strain tea into a bowl and add garlic, sesame oil, and tamari and stir.
3. Wash and dry the mushrooms and remove the stems.
4. Place mushrooms in a pan large enough to fit the mushrooms side by side.
5. Pour marinade over the mushrooms and make sure they are covered.
6. Marinate mushrooms for at least an hour.
7. Heat the broiler in your oven.
8. Remove mushrooms from marinade and place them on a baking sheet. Be sure to reserve the marinade.
9. Spoon a few tablespoons of marinade over the mushrooms.
10. Broil the mushrooms for 4-5 minutes on each side.
Enjoy these mushrooms plain or on a burger bun with your favorite fixings!
Happy Fourth of July! We hope you have a safe and happy holiday full of friends, family, good food, and a big pitcher of iced tea!
Today, we’ve got a recipe for the ultimate frozen treat to enjoy at your next summer gathering. Inspired by traditional Chai tea you might find on a street corner in India, these popsicles are creamy, spicy, and decadent. Better yet, they’re simple and fun to make, the hardest part is waiting for them to freeze!
Chai Tea Latte Popsicle
– A popsicle mold or small paper cups
– Popsicle sticks
– 4-5 teaspoons of Choice Organic Teas Loose Leaf Chai tea leaves (or 4-5 tea bags of Masala Chai or Chai Spice)
– 2 cups whole milk
– 1 ½ cups cream
– ¾ cup sugar
1. Simmer sugar, milk and cream with the loose leaf chai for 5 minutes, stirring constantly to make sure it does not boil.
2. Remove from burner and steep for another 10 minutes to taste.
3. Once the tea and milk have steeped, strain with a fine mesh strainer or cloth into a container with a pouring spout.
4. Divide mixture into popsicle molds.
5. Put them in the freezer until completely frozen (at least 8 hours or overnight) and enjoy!
Keep checking back in on the blog each week, there are more recipes to come all month to cool you down during the height of summer!
Father’s Day is this weekend and if you have a dad who’s a fan of bourbon and tea, we’ve got the perfect cocktail to make and enjoy with him. We’re calling this Kentucky Caravan because it’s got Kentucky bourbon and our own Russian Caravan smoked black tea. The smokey, campfire-like essence of Russian Caravan rounds out the oak notes in bourbon and a touch of vanilla simple syrup sweetens it up for easy sipping. Chilled and poured over ice, it’s perfect for a sunny Sunday afternoon.
What you need:
– 2 tea bags Russian Caravan
– 1 cup water
– 1 shot (1 oz) vanilla simple syrup (1/3 cup hot water, 1/3 cup sugar, 1/4 tsp vanilla: stir to dissolve sugar)
– 2 shots (1 oz shots) bourbon
1. Boil fresh, filtered water.
2. In 1/2 cup of freshly boiled water, steep tea bags for 5 minutes.
3. Once brewed, add another 1/2 cup of cold water to the tea. Set aside to cool.
4. In shaker or jar, add a handful of ice and pour in 1 oz simple syrup, 2 shots of bourbon, and 1 cup of tea.
5. Shake well until chilled.
6. Divide into serve over ice with lemon garnish.
Makes two drinks.
June is National Iced Tea Month and we’re so excited to share delicious, fun, and creative iced tea recipes with you all month long.
To kick off Iced Tea Month right, here are easy steps to brewing perfectly balanced iced tea:
- Start any cup of tea by boiling fresh, filtered water.
- For best results, black and herbal teas should be steeped with water right off the boil (around 212°).
- Green, white, or oolong teas are best brewed with water just before it’s boiled (180-190°).
- For every 8 oz (1 cup) serving of iced tea you wish to brew, you’ll want one tea bag or 1 tsp (2-3 g) loose leaf.
- Make a double strength concentrate by steeping the tea bag or tea leaves in half the amount of water as you would for hot tea, for an 8 oz cup you’ll brew a 1/2 cup (4 oz) concentrate.
- Now, steep your concentrate! Here is a quick guide to steep times:
Black: 3-4 min, Herbal: 5 min, Green: 2-3 minutes, Oolong: 2-3 min, White: 1-3 min.
See chart below for a great reference for steep time and temperatures.
- Once your tea has steeped, remove the tea bag or strain the leaves with a sieve or brewing basket, then add cold or tepid water to create 1 full cup of tea.
- Pour over ice, and enjoy! If you like, you can add your favorite sweetener or a twist of lemon.
More Iced Tea Tips:
- To make a stronger cup, double your tea bags or increase the amount of tea leaves used, not the brew time, as this can affect the flavor and increase bitterness.
- To prevent cloudiness, never pour hot tea directly over ice. Adding tepid water first helps to bring the water temperature down slowly.
Will you be cooling down this summer with iced teas? Share your favorite recipes, photographs, and stories with us on Facebook, Twitter, and Instagram. We’d love to see the refreshing iced teas you’re brewing.
Check back each week of June for more iced tea recipes to serve up all summer!