Tea and Coffee, Potions and BlendsView Our Alphabetical Recipe Index for Tea and Coffee, Potions and Blends
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My friend Nina, who was the owner of Diamond Books in Montreal, makes a fabulous tea, true to her Iranian roots. She serves it from a samovar and when I speak at Diamond Books as I do lately, the fragrance of this heavenly tea wafts through the bookstore, enchanting and warming, all at once.
Spices such as cinnamon and cardamom are being touted as natural anti-inflammatories.
They also happen to taste sublime in a café au lait. Calcium (in the form of almond or regular milk), and the goodness of spices and hot coffee make this the beverage of the hour.
You cannot believe how good a strong black tea is when coupled with chocolate notes and a sweep of orange! This is dessert in a cup. An extravagant, outrageously, decadent cuppa tea. You could vary this by using white chocolate instead of the milk chocolate. This is a great tea to bring in a cannister or pretty cello bag and a colored tie as a gift or for serving to guests with spice cake, butter cookies, or a delicate pastry.
Is this a tea or a potion? Is this a beverage or an oasis? A local coffee and tea bistro serves up “Cream Earl Grey’. I experienced and the veritable elixir that it was transported me to an English Country garden reverie. It is Earl Grey, but subtly so and a hint of sweet dairy goodness that comes from a secret ingredient. A touch of vanilla makes this tea concoction is heavenly….and a beautiful gift if you’ve a mind to share it. It is a consummate wedding tea for it, as well as the bride’s radiant smile, will make an enduring, sweet memory.
This is Irish magic in a tea blend. It is loose tea, with some amazing touches that turn this into a beautiful gift or hostess tea (especially if you pack it with a soda bread). It starts with strong, pure Assam tea leaves and then…..The rest is a secret. If you can find longer or full leaf Assam (as opposed to the finer tea leaves), that is better.
A zesty but mellow orange citrus tea blend for any season.
Coffee chains are making hot smoothies this winter’s trend. If you love divine, velvety, warm, potions, this recipe is for you. Double up ingredients, as required to serve more takers. The marshmallows melt and cream a slight froth; if you have a mini-whipped, that would also create more volume.
This will take the chill out of the air. A wonderful hostess potable to serve throughout the fall into winter – but perfect for Thanksgiving. You could also add a touch of vanilla extract to this, or even a few bags of green tea or chamomile. There is also Lynch's Cranberry Apple Tea which makes a great base. I serve this in glass mugs with slices of Red Delicious apple on top or even a slice of clementine.
This smacks of a very gourmet, small brew ice-tea with its flavor of summery peach shining through the oh-so-healthy, anti-oxidant green tea. Just make sure you don’t brew the green tea too long; you don’t want it bitter. Just a brief sojourn in steaming kettle water is all you need. Serve this over crushed iced in wine glasses with a sprig of mint of shaving of fresh ginger or go country style, and offer in half-pint Mason (or preserving) jars. Make the tea; cue the hammock.
You can use green tea bags for this recipe (1 bag per 10-12 ounces water, or 1 teaspoon green tea leaves for 8-10 ounces of steaming kettle water). I don’t mind a trace of peach pulp in my Ice Peach and Green Tea and so I add one ground up ripe peach. But if you like clear tea, leave it out.
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A hearty, spirited tea blend especially created in honor of Jane. This is a heady mix of English Breakfast, Assam, Orange Pekoe, a touch of Darjeeling to smooth things over and a secret ingredient or two extra to make it more memorable. Isn’t this the perfect blend for Elizabeth or “Lizzie’ Bennet of P&P? One sip both soothes and inspires.