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.
Soak up the summer sun with a citrusy-sweet Chamomile Clementine Cream Soda. This soda is vegan, gluten-free and extra refreshing! Sweet clementine juice combines with the honey notes of chamomile and a fresh pop of mint to create a distinct and customized treat.
Chamomile Clementine Cream Soda
– 6 clementines
– 3 tea bags of Chamomile Mint tea
– 2 cups of water
– 2 Tbsp agave
– 1 tsp vanilla
– 1 can full fat coconut milk
– 1 bottle of club soda
1. Boil water and steep tea for 10 minutes. Remove tea bags and cool.
2. Juice clementines into a bowl or large measuring cup.
3. Combine tea and clementine juice.
4. Fill a tall cup with ice, fill the cup two-thirds with tea and clementine juice, add 2 tbsp coconut milk, and top with club soda.5. Stir gently.
Makes approximately 6 drinks.
(From left to right) Sencha Green Tea Cocktail, Chamomile Sidecar, Chai Mai Tai, Jamaica Hibiscus Cocktail.
A few weeks ago we had the pleasure of sipping on delicious tea cocktails developed by Sander Raav, Seattle mixologist, tea enthusiast, and Bar Manager at The Tin Table. The Tin Table is an off-the-beaten path restaurant and bar located on the second floor of the historic Oddfellows Building on Capitol Hill, one of Seattle’s most vibrant neighborhoods.
Four custom cocktails were created with a hand-picked selection of our high-quality, organic loose leaf teas. Each drink had its own character, further amplified by their unique serving vessels. We sipped on a delicate and savory Sencha green tea drink, a creative Chamomile Sidecar with chamomile foam, and a tropical, sunny cocktail with a hint of spice made with Cranberry Hibiscus. Sander kindly shared his recipes with us and we’ve picked our favorite for you to try at home, the Chai Mai Tai, perfect for summer porch sipping.
Chai Mai Tai
Chai Mai Tai
1.5 oz Chai Infused Aged Rum (see recipe below)
.75 oz fresh lime juice
.5 oz orange liqueur
.25 oz orgeat (almond syrup)
Chai Infused Rum
1 Tbsp loose leaf chai tea
200 ml Aged Rum
Combine loose tea in rum and infuse for 30 min.
1. Shake all ingredients, strain over fresh ice into a rocks glass.
2. Garnish with mint and lime wheel or whole spices of your choosing.
Perfect for picnics in the park, sunny beach days, or enjoying at home. These minty, tropical treats come with an extra boost of immunity supporting herbs like echinacea, elderflower, and eucalyptus to help fight summer allergies.*
Pineapple Breathing Space* Popsicles
– 2 Breathing Space* tea bags- 1/2 cup water
– 1/3-1/2 cup sugar
– 1 Tbsp mint leaves
– 1/4 cup mint leaves
– 3 1/2 cups chopped pineapple
1. Bring water, 1 Tbsp mint leaves and sugar to a boil, stir until sugar is dissolved.2. Add tea bags and steep tea for 10 minutes.
3. Combine 1/4 cup mint leaves, pineapple, and mint/sugar/tea liquid in a blender.
4. Blend until smooth.
5. Pour into popsicle molds or cups and add popsicle sticks.
6. Freeze for 5 hours or until completely frozen.
Makes approximately ten popsicles.
Recipe inspired by http://thecornerkitchenblog.com/pineapple-mint-popsicles/
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Keep the summer fun going with a quintessential summer drink: Sangria! We’ve created a sweet, fruity, ruby-hued rendition of this classic using our Blackberry Hibiscus tea. The sweet-tart flavor of hibiscus and the complementary, subtle berry flavor in this herbal tea offer the perfect addition to this traditional Spanish drink.
Blackberry Hibiscus Sangria
What you’ll need:
– 1/2 apple, cored and chopped into 1-2 inch pieces
– 1/2 orange, chopped into 1-2 inch pieces
– 1/2 peach, pitted and chopped into 1-2 inch pieces
– 2 Tbsp sugar
– 6 tea bags of Blackberry Hibiscus
– 2 cups water
– 1/2 cup orange juice
– 1/2 cup brandy
– 1 bottle of Spanish red wine
1. Boil water and steep tea bags for 5 minutes. Set aside to cool.
2. Muddle the fruit with sugar at the bottom of a large pitcher to soften and combine.
3. Add brandy and orange juice, muddle with fruit again to combine.
4. Add tea and stir.
5. Fill the rest of the pitcher with wine.
6. Serve over ice and enjoy!
Makes approximately six 8 oz cups.
Summer is a time for feeling good! This iced tea won’t slow you down and is chock full of detoxifying herbs like dandelion and burdock root to support healthy liver function and digestion.* The deep, earthy taste of our Simply Detox Wellness Tea* is rounded out by the tangy tartness of cranberry and lime and sweetened up with honey. Perfect for a picnic in the park!
Cranberry Lime Detox Iced Tea
– 2 cups water
– 5 tea bags of Simply Detox Wellness Tea*
– Juice of 3 limes
– 1 cup cranberry juice
– 3 Tbsp honey (or to taste, less if using sweetened cranberry juice)
– 1 cup sparkling water
1. Begin by boiling fresh, filtered water.
2. Place tea bags in heat safe measuring cup.
3. Pour 1 cup of boiled water over tea bags.
4. Steep tea for 5-10 minutes and then remove the tea bags.
5. Add honey to the hot tea and stir to dissolve.
6. Add 1 cup of cool water to tea and honey mixture.
7. In a pitcher or serving container pour in tea mixture, cranberry juice, lime juice, sparkling water, and stir.
9. Add ice to pitcher to chill.
10. Serve over ice with a lime wedge and mint as garnish.
Makes approximately four 8oz servings.
We hope you’ve been making tasty iced teas with us this Iced Tea Month. Check back next week for another iced tea recipe featuring our White Peony!
Learn how to make the best iced tea from tea bags and loose leaf with our guide here.
*These statements have not been evaluated by the Food and Drug Administration.
This product is not intended to diagnose, treat, cure, or prevent any disease.
First up for our month of delicious, refreshing summer time tea recipes is a fruity, cooling, Berry Peach Rooibos iced tea!
Rooibos is a fantastic caffeine-free option for kids and adults alike. Sweet summer fruits pair perfectly with the vanilla and honey notes of rooibos. This iced tea calls for relaxing on the porch with family on a hot summer day.
Berry Peach Rooibos Iced Tea
– 4 Rooibos tea bags
– 4 cups of water
– 1 peach, thinly sliced
– 1 cup fresh blueberries
– 1 1/2 -2 tbsp honey (or to taste)
1. Start by boiling fresh, filtered water.
2. Place the tea bags in a heat safe measuring cup and pour 1 cup of boiled water over the tea bags; steep for 5 minutes.
3. Remove the tea bags and add the honey to the hot tea, stir until the honey is dissolved.
4. Put the peach slices and blueberries in the bottom of a pitcher and pour in the tea and honey concentrate.
5. Add the remaining 3 cups of water, make sure it is tepid or cool, not hot!
6. Stir up the fruit and tea to combine.
For a stronger fruit infusion, refrigerate at least an hour before serving. Serve over ice.
Makes approximately four 8 oz servings.
Make delicious iced tea all summer long with our easy guide here!