Recipes of the Month
We would like to encourage all our customers to experiment with tea recipes. When you discover one you like please send it to us.
If we publish it you will get the credit and 2 oz of the tea used in the recipe!
You can submit your recipes on our contact page. We look forward to hearing from you.
Sangria Recipe
This site also has many other cool summer drinks using tea.
Cranberry Pumpkin Bread
3 cups all-purpose flour
2 tbls. pumpkin pie spice
2 1/2 tsp. baking soda
1 tsp. salt
2 1/2 cups granulated sugar
1 can (15 oz.) LIBBY’s 100% Pure Pumpkin
4 large eggs
3/4 cup vegetable oil
1/2 cup orange juice or water
1/4 cup very strong brewed Cranberry Apple tisane
1 cup sweetened dried, fresh or frozen cranberries
Directions:
Preheat oven to 350o F. Grease and flour two 9×5 inch loaf pans. Combine flour, pumpkin pie spice, baking soda and salt in a large bowl. Combine sugar, pumpkin, eggs, oil, tea and juice in another large mixer bowl and beat until just blended. Add pumpkin mixture to the flour mixture and stir just until blended. Mix in the cranberries and pour into 2 loaf pans. Bake for 60 to 70 minutes or until wooden pick inserted in the center comes out clean. Cool in pans on wire racks for 15 minutes; remove to wire racks to cool completely.
Enjoy! These loaves are a great breakfast treat on a cool fall morning! Courtesy of Adagio Teas
Lapsang Tea Rub
1 1/2 cups Lapsang Souchong tea leaves
1/4 cup sea salt or kosher salt
1/4 cup red pepper flakes
1/4 cup garlic powder (not garlic salt)
1/8 cup cayenne pepper (be careful with this – it makes the rub extremely hot – if you’re not sure about it don’t use it)
1/8 cup dried chives
1/8 cup five-spice powder
Combine all the ingredients in a medium bowl and mix well. Lasts fresh for 4 weeks refrigerated, but has been used months afterward with good success. This rub can be used for roasts, stews and barbequed steaks. ENJOY!
Courtesy of Jag from Las Vegas. He uses it for Tea-Braised Lamb Stew. That recipe will be forthcoming next month!
