Let’s Recycle…Recipes!

We all have our favorite holiday recipes – those tried-and-true dishes that someone (or everyone) clamors for every year. Whether it’s an old family recipe that’s been passed down or something you discovered just a couple of years ago and fell in love with, recycling those recipes every year is part of holiday traditions.

On the other hand, if you find this year that you’re struggling to update your holiday dishes with the addition of something new…we’re recycling some of our fall faves just in time for Thanksgiving and all the festiviteas that follow! Perhaps you’ve seen some of these before; perhaps they’re new; either way, we hope you find something to spice up your holidays. We’ve given a couple of them a tea makeover, so make sure to check them all out.

SIPS

Pumpkin Spice Chai Latte

This recipe is one of our most recent, the star of its own September 2022 blog. But something so delicious deserves a quick repeat. We’re sure you and your guests will fall in love with this creamy, spicy sip.

Ingredients:

• 1 bag Pumpkin Spice tea
• 1 bag Chai tea
• 2 C milk
• 2 tbsp brown sugar
• Pumpkin pie spice
• 4 tbsp real pumpkin purée
• 1 tbsp vanilla extract
• Cinnamon sticks
• Whipped cream

Instructions:

1. Heat pumpkin puree and spices on low heat.
2. In a separate pot, add milk, brown sugar, pumpkin spice, and chai tea bags. If you’re using loose tea, put the tea into a tea filter bag. Simmer then take off heat.
3. Discard tea bags and add vanilla extract.
4. Add warmed pumpkin puree & spices. Stir to completely incorporate pumpkin puree into the milk.
5. Froth pumpkin spice chai latte. Use an electric milk frother or French press to froth.
6. Top with whipped cream, pumpkin spice, and a cinnamon stick.

Print the recipe card here.

Sparkling Cranberry Autumn Pomegranate Cocktail

A December 2021 blog had a recipe for a Sparkling Holiday Tea Pomegranate Cocktail. As wonderful as that adult beverage is, we wanted to mix it up, so to speak, with our Cranberry Autumn tea in place of Holiday Tea. It’s just as delicious as its holiday counterpart.

Ingredients:

• 6 oz. vodka
• 6 oz. pomegranate juice
• 6 oz. black currant juice
• 2 oz. Cranberry Autumn simple syrup (see below)
• Chilled Prosecco
• 1 wedge lemon for rimming
• Brown sugar for rimming

Cranberry Autumn Tea Simple Syrup Ingredients (makes 1 cup):

• 1 C water
• 2 Cranberry Autumn bags
• 1 C sugar

Instructions:

1. To make the simple syrup: in a small saucepan, combine the water, tea bags and sugar. Simmer for about 5 minutes until the sugar has dissolved and the liquid is golden brown. Transfer the simple syrup to a heat-proof jar and chill until ready to use. You can leave the tea bags in until the solution has cooled.
2. If you want a sugar rim, swipe a lemon wedge around the top of 4 champagne glasses and then immediately press the glass into the brown sugar. Let the sugar rim dry.
3. Add a few ice cubes to each glass, and in a cocktail shaker add the vodka, juices and 2 oz. of simple syrup. Shake and pour over the ice in 4 glasses, top with chilled prosecco. Serve immediately.

Print the recipe card here.

 

Mulled Wine

Mulled wine is a holiday must-have in many homes. Our December 2021 Dublin Desteanations blog featured this recipe that added our Mulled Plum Cider Herbal Tea to a traditional mulled wine recipe for something even more special and heartwarming.

Ingredients:

• 2 small oranges or 1 large
• 1 bottle of affordable Merlot, Zinfandel or Grenache
• ¼ C brandy
• 4 tsp Mulled Plum Cider Herbal Tea, steeped
• 1 to 2 tbsp maple syrup or honey, to taste
• 2 whole cinnamon sticks
• 3 star anise
• 4 whole cloves
• Optional garnishes: fresh whole cranberries (about ¼ cup), cinnamon sticks, additional orange rounds or half moons

Instructions:

1. To prepare the oranges, if using 2 small, slice one orange into rounds and slice the other in half. If using 1 large orange, slice it in half through the round middle, then slice one of the halves into rounds. Place the rounds into a medium heavy-bottomed pot or small Dutch oven. Squeeze the juice from the remaining oranges into the pot.
2. Pour the wine in the pot followed by the brandy and Mulled Plum Cider Herbal Tea. Add 1 tablespoon of the sweetener for now. Add the cinnamon sticks, star anise and cloves.
3. Warm the mixture over medium heat until steaming (about 5 minutes) and watch carefully. When you start seeing the tiniest of bubbles at the surface, reduce the heat to low.
4. Carefully taste and add another tablespoon of sweetener if it’s not sweet enough. If it’s not spicy enough, continue cooking over very low heat for 5 to 10 more minutes.
5. Serve in mugs with your desired garnishes. If adding cranberries, they can be added directly to the pot for a more festive look.
6. If you prefer to use a slow cooker, combine the mixture and heat over low for 30 minutes to an hour.

Print the recipe card here.

Mulled Tea

Prefer a non-alcoholic mulled wine option? You got it! Enjoy this twist on the traditional hot beverage previously published in November 2021. It’s suitable even for theberry young!

Ingredients:

• 1 tsp Hot Cinnamon Spice tea
• 1 tsp Berry Young tea
• 3 whole cloves
• 1 tsp coarsely crushed cinnamon stick
• ½ tsp grated orange rind
• ¼ tsp grated fresh lemon rind

Instructions:

1. Place all ingredients in an infuser, or a piece of cheesecloth (bring corners together and tie securely with string).
2. Add 6 oz. boiling water and steep 4-5 minutes.
3. Remove infuser or cheesecloth bag. Add a cinnamon stick, if you wish, and enjoy!

Print the recipe card here.

SWEETS

Chai Tea Pumpkin Pie

We all love a good cuppa with a slice of that fall must-have, pumpkin pie. But what if you could incorporate the spicy goodness of chai tea right into the pie itself? Enjoy this Chai Tea Pumpkin Pie recipe from September 2021 for yourself – you can thank us later.

Crust Ingredients:

• 4 ½ C crushed gingersnap cookies
• 8 tbsp butter, melted

Filling Ingredients:

• 15 oz. can pumpkin puree (not pumpkin pie filling), divided
• 12 oz. can evaporated milk
• 2 tsp loose Chai Tea leaves
• 1 tsp cinnamon
• ½ tsp ginger
• ¼ tsp cardamom
• ¼ tsp ground cloves
• ½ tsp salt
• 2 eggs, beaten
• ¾ C sugar

Crust Instructions:

1. Preheat oven to 325°F.
2. Combine the crushed gingersnap cookies and the melted butter. Press into a 9-inch pie pan and bake at 325°F for 10 minutes. Let cool.

Filling Instructions:

1. Increase oven temperature to 350°F.
2. In a medium bowl, combine the evaporated milk with 3 oz. of the pumpkin puree. Mix well. Add chai tea, spices and salt. Whisk to combine and set aside.
3. In a small bowl, mix together the two beaten eggs with the remaining 12 oz. pumpkin puree.
4. Pour the pumpkin/egg mixture into the bowl with the evaporated milk mixture. Combine well.
5. Pour the filling into the gingerbread cookie crust.
6. Bake at 350°F for 45 minutes or until a knife inserted in the center of the pie comes out clean.
7. Top with whipped cream, ice cream or whatever you prefer (which could be nothing but a cup of tea on the side!). Enjoy!

Print the recipe card here.

 

Pumpkin Spice Chai Muffins

We’ve taken this recipe from September 2020 and made something everyone needs tochai! Adding our Pumpkin Spice tea to this recipe adds more spice and more pumpkinygourdness to these fall muffins. Perfect for breakfast, a snack, or afternoon tea.

Ingredients:

• 1 stick unsalted butter 
• 2 tsp crushed Chai tea
• 2 tsp crushed Pumpkin Spice tea
• 2 large eggs 
• 1 C sugar
• 1 C pumpkin puree
• 1 ⅓ C all-purpose flour
• 1 ¼ tsp baking soda
• ½ tsp kosher salt
• 1 ½ C chopped walnuts

Instructions:

1. Preheat the oven to 350° F.
2. Line a muffin pan with liners.
3. In a small saucepan, melt the butter with the chai and pumpkin spice teas.
4. In a large bowl, whisk the eggs with the sugar, pumpkin puree, and chai butter mix.
5. Whisk in the flour, baking soda, and salt.
6. Scoop the batter into the muffin cups and top with the walnuts.
7. Bake for 20 to 25 minutes, until a toothpick inserted in the center of a muffin comes out clean. Transfer the muffins to a rack to cool completely before serving.

Print the recipe card here.

Hot Apple Spice Mug Cake

Our Earl Grey Mug Cake blog from February of this year was one of our most popular. It’s no wonder – easy, convenient, and tasty! We decided to switch it up a bit and give it some fall flair by subbing in our Hot Apple Spice tea for Earl Grey. We think we’ve got another winner on our hands (and in our mugs!).

Ingredients:

• 2 tbsp butter, room temperature
• ½ tsp Hot Apple Spice loose tea
• ¼ C sugar
• 1 large egg
• ½ tsp vanilla extract
• 1 tbsp milk
• 1 tbsp orange juice
• ⅓ C all-purpose flour
• ½ tsp baking soda
• ¼ tsp cinnamon
• ¼ tsp ground cloves
• ¼ tsp nutmeg
• ¼ tsp salt

Instructions:

1. In a medium-sized microwave-safe bowl, combine butter and tea. Cook for 45-60 seconds on high heat, until butter is melted. Allow mixture to cool slightly. Whisk in sugar, egg, vanilla, milk, and orange juice.
2. In a small bowl, whisk together flour, baking soda, cinnamon, ground cloves, nutmeg and salt. Add to wet ingredients and whisk until batter is well combined. Divide evenly into two 10-oz. microwave-safe mugs.
3. Microwave on medium for 60 seconds, then stir the batter with a fork. Microwave on high for an additional 90-120 seconds, until the cake is firm and set.
4. Allow to cool for about a minute (or the time it takes you to make a cup of tea!). Serve plain, iced or with ice cream.

Print the recipe card here. 

SAVORY

Black Tea Rubbed Turkey Legs

Turkey is the main focus of many a Thanksgiving meal, so we thought we’d trot out (you see what we did there) this June 2021 Black Tea Rubbed Turkey Legs recipe. Whether you serve turkey legs for the holidays, want to mix it up by trying that instead of the regular whole bird, or want to use this rub on your full turkey or turkey breast, it’s a great way to incorporate a little smoky tea and BBQ flavor.

Ingredients:

Turkey:

• 4 whole turkey legs
• Olive oil
• Harney Tea Rub (see below)
• 1 C BBQ sauce

Harney Tea Rub:

• ¼ C loose Lapsang Souchong
• 1 tbsp salt
• 1 tbsp pepper

Brine:

• 1 gallon water
• 1 C kosher salt
• ½ C brown sugar
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 2 tbsp peppercorns
• 1 tbsp paprika

Instructions:

1. In a large pot, combine all brine ingredients and let boil. Once boiling, cool down to room temperature. Rinse turkey legs and submerge in the cooled-down brine. Add ice if needed. Let the turkey brine from 4-24 hours.
2. When the legs are ready, pull out of the brine and discard brine. Rinse and pat turkey legs dry. Lather with olive oil and season with the Harney Tea Rub.
3. Heat your grill to 300°F. Add turkey legs and let cook for 3 hours or until internal temperature is 165°F. Take turkey legs off the grill and lather with BBQ sauce. Place back on the grill for 10 minutes to caramelize.
4. Take the turkey legs off the grill, let rest for 10 minutes and dig in!

Print the recipe card here.