Stash Tea Blog

Jessie from Living Mostly Meatless developed this easy Blueberry Rice Pudding recipe featuring our very own Blueberry Superfruit Herbal Tea! We can’t wait to make this recipe!

Head over to Living Mostly Meatless before Wednesday, May 9, for a little Stash Tea giveaway.

Tea Infused Blueberry Rice Pudding
serves 8
45 minutes, plus 3 hr chill time

3 cups of water
4 Stash Tea Blueberry Superfruit tea bags
1 cup sushi rice
2 cups whole milk
1/2 cup half & half
1tbsp cornstarch
1/3 cup brown sugar
1 tsp vanilla
1/2 pint blueberries

Cook the rice with 3 cups of water and 3 teabags as you would normally. Once rice is done, add milk, leaving the teabags in this mixture. Open your remaining tea bag and add the contents to this mixture. Cook for five minutes on medium heat, it will slightly thicken up. Add the cornstarch to your half and half and mix. Once lumps are gone add half and half to your rice. Remove the tea bags. Add vanilla and blueberries and cook for 10 minutes on medium. Remove from heat, spoon pudding into a storage bowl and chill for at least three hours. Serve cold.

photo credit: Honey & Jam

Tea-infused frosting and candied lemons put the finishing touches on this springtime lemon cake from Honey & Jam. This lovely dessert would be perfect with a cup of tea for your upcoming Mother’s Day celebration!

Perfect Party Cake
from “Baking: From My Home To Yours” by Dorie Greenspan

2 1/4 cups cake flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups whole milk or buttermilk
4 large egg whites
1 1/2 cups sugar
2 teaspoons grated lemon zest
1 stick (8 tablespoons) unsalted butter, at room temperature
1/2 teaspoon pure lemon extract

Center a rack in the oven to 350 degrees F. Butter two 9-x-2-inch round cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.

Sift together the flour, baking powder and salt.

Whisk together the milk and egg whites in a medium bowl. Put the sugar and lemon zest in a mixer bowl or another large bowl and rub them together with your fingers until the sugar is moist and fragrant.

Add the butter and, working with the paddle or whisk attachment, or with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed.

Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk and eggs, beating until the batter is homogeneous, then add the last of the dry ingredients.

Divide the batter between the two pans and smooth the tops with a rubber spatula.

Bake for 30 to 35 minutes, or until the cakes are well risen and springy to the tough – a thin knife inserted into the centers should come out clean.

Transfer the cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners. Invert and cool to room temperature right side up.

While still warm, poke each layer all over with a fork, and pour over lemon glaze (recipe follows). When cool, frost cake with black tea frosting & garnish with candied lemon slices.

Lemon Glaze
1/4 cup sugar
3 Tbs. fresh lemon juice

In a small bowl, combine the sugar and lemon juice, stir with a fork.

Black Tea Frosting
2 large egg whites
1 cup sugar
1/4 teaspoon cream of tartar
1/3 cup strongly brewed black tea
1/8 teaspoon salt
1/4 cup strongly brewed black tea

Beat egg whites in a mixing bowl until foamy & thick, they should mound, but not peak.

In a saucepan, combine the sugar, cream of tartar, black tea & salt. Bring to a boil. Boil for 3-4 minutes, or until a candy thermometer reads 242 degrees F and all sugar is dissolved. Begin beating the egg whites again and slowly pour in boiling sugar syrup in a slow steam. Continue to beat on high for 7 minutes or until stiff peaks form.

Add 1/4 black tea by the tablespoon, beating after each addition.

Continue beating until frosting reaches desired consistency, about 2 minutes. Use immediately.

Candied Lemon Slices
from Martha Stewart

1 large lemon
1 cup sugar

Prepare an ice-water bath; set aside. Using a mandoline or sharp knife, cut lemon into 12 paper-thin slices; discard seeds and ends of rind.

Bring a medium saucepan of water to a rolling boil. Remove from heat, and add lemon slices; stir until softened, about 1 minute. Drain, and immediately plunge slices into ice-water bath. Drain.

Bring sugar and 1 cup water to a boil in a medium skillet, swirling to dissolve sugar. When liquid is clear and bubbling, reduce heat to medium-low. Add lemon slices, arranging them in one layer with tongs. Simmer (do not let boil) until rinds are translucent, about 1 hour.

Transfer to a baking sheet lined with parchment. Let stand until ready to serve.

photo credit: Healthful Pursuit

This ice cream inspired smoothie recipe from Healthful Pursuits uses Stash Peppermint Herbal Tea to achieve a 100% natural, real mint flavor. Plus, it’s loaded with healthy ingredients for a super nutritious and DELICIOUS way to start the day!

Mint Chocolate Chip Smoothie
Vegan, Gluten free, Dairy free

Yield: 2 cups
Servings: 1

Ingredients
1/2 cup boiling water
1 peppermint tea bag
1/2 cup non dairy milk
2 cups spinach
1 medium frozen banana
2 tbsp hemp hearts
6 ice cubes
3 tbsp non-dairy chocolate chips, divided

Directions
To be prepared at least 30 minutes in advance:
Steep the tea in the 1/2 cup boiling water until ready to use in the smoothie so that it’s really concentrated. Wait until the water has cooled, about 30 minutes or make the tea ahead the night before.

Place all ingredients but chocolate chips in your blender in the order of the ingredients listed.
Blend for 30 seconds or until smooth.
Drop in half of the chocolate chips and pulse quickly.
Pour into a cup and top with leftover chocolate chips.

photo credit: Shutterbean

Oh my! Chocolate cake with Earl Grey, now what would be better than that?
This recipe, from Shutterbean, is absolutely amazing!

We recommend using Stash Earl Grey Black Tea or Stash Double Bergamot Earl Grey Black Tea.

Earl Grey Chocolate Cake

6 Earl Grey tea bags or 2 tablespoons loose Earl Grey
1 cup water
1/2 cup (1 stick) butter
3 eggs
2 cups granulated sugar
4 ounce unsweetened chocolate, melted & cooled
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup plain yogurt
confectioners’ sugar

Heat oven to 350° F. Coat an 8-cup fluted tube pan with cooking spray.

Brew the tea in the water 3 to 5 minutes. Remove the tea bags or strain the leaves and set the brewed tea aside.

Using a mixer, beat the butter, eggs, and granulated sugar until fluffy. Blend in the chocolate. Beat in the flour, baking soda, baking powder, salt, yogurt, and brewed tea. Pour into pan.

Bake 50 minutes or until a skewer inserted into the cake comes out with a few crumbs attached. Remove from oven and let stand 5 minutes.

Turn out of pan and cool. Dust with confectioners’ sugar.

Serves 10.

(original recipe from Real Simple Magazine)

photo credit: LifeIsGood on Food.com

This smoothie recipe adapted from Prevention magazine is a great healthy alternative for breakfast or anytime of day when you want to get in some extra green tea!

We recommend using Stash Premium Green Tea or Stash Premium Green Decaf.

Ingredients
3/4 cup water
2 green tea bags (brew tea the night before and chill to save time in the morning)
2 cups blueberries, fresh or frozen
3 ice cubes
12 ounces non-fat vanilla yogurt
2 tablespoons almonds, whole dry-roasted, unsalted (about 20)
2 tablespoons flax seeds, ground

Directions
Heat water to 170-190 degrees Fahrenheit and pour over tea bags. Steep 3 minutes.
Remove tea bags and discard.
Place tea, blueberries, ice, yogurt, almonds, and flaxseed in blender.
Process until smooth.

Makes 2 servings. Drink one smoothie today and refrigerate the other serving for tomorrow.

Strawberry Scones with Meyer Lemon from goodLife {eats} • Buttermilk Poppy Seed Citrus Scones from goodLife {eats}

Carrot Cake Scones from The Kitchen Magpie • Bacon and Cheddar Scones from Buns in My Oven

Blueberry Scones from La Petit Brioche

More Sweet Scones:

Orange Glazed Strawberry Scones from La Petit Brioche
Lavender Walnut Scones from Chelsea Bakes
Chocolate Chip Cherry Scones from Belly Up
Oatmeal Maple Scones from Lisa Is Cooking
Vegan Coconut Milk Scones from Art of Dessert
Cardamom Ginger Scones from 1 Big Bite
Whole Wheat Chocolate Chip Scones from Fabulous Foods
Cinnamon Sugar Scones from Anecdotes and Apples
Banana Chip Scones from My Kitchen Addiction
Whole Wheat Lemon Poppy Seed Scones from Back to Her Roots
Mixed Berry Tangerine Scones from Eclectic Recipes

More Savory Scones:

Cheddar Dill Scones from Annie Eats
Bacon, Gruyere and Green Onion Scones from Spoon Fork Bacon
Jalapeno Cheddar Scones from Epicurean Mom
Cheesy Scones from Mango & Tomato
Savory Gluten-Free Scones with Olives and Rosemary from Gluten-Free Goddess

recipe & photo credit: Cook Eat Live Vegetarian

This cocktail will definitely get you thinking of a tropical escape for Spring Break!
We recommend making it with Stash Ruby Hibiscus Herbal Tea.

Pink Hibiscus Flirtini
serves 2-3

about 150 ml brewed, strained hibiscus & rosehip tea, left to cool
2 or 3 shots vodka
a handful of ice
cava/champagne/prosecco

Put your glasses in the freezer to chill. Put the ice in a cocktail shaker along with the strained, cooled tea and the vodka. Shake well and pour into the chilled glasses. Top with chilled cava. Serve immediately.

Farfalle Italiane with Matcha Green Tea from Apron and Sneakers
Matcha Pancakes from Une-deux senses

Chewy Matcha Chip Cookies from Une-deux senses
Matcha Green Tea Sea Salt Cookies from CookingTackle

White Chocolate Green Tea Ice Cream by Mary Lou Heiss
Green Tea Cupcakes with Honey Frosting from Baked In

More Recipes:

Matcha Green Tea Macarons from Yummy Workshop
Matcha au Lait Cheesecake from Evan’s Kitchen Ramblings
Matcha Strawberry Shortcake from Foodagraphy by Chelle
Matcha Mochi Cupcakes from Humble Bean
Green Tea Mille-Crêpes from Zen Can Cook
Chocolate Matcha Earl Grey Cake from Use Real Butter
Matcha Pasta: Step-by-Step from Gourmantine’s Blog
Matcha and Vanilla Mini Doughnuts from Bread et Butter
Matcha Tiramisu from Almost Bourdain

Check out this tutorial we spotted from Little Chief Honeybee. We just had to share, what a great way to repurpose unused tea cups and saucers. These adorable bird feeders would make the perfect addition to any backyard and they are really simple to make! Get the Tutorial >

photo credit: Little Chief Honeybee

Here’s a variation from Something Wonderful using a wood post instead of copper tubing.

photo credit: Something Wonderful

For more tea related craft ideas check out our DIY Tea board on Pinterest.