2 Tablespoons of high quality Matcha green tea powder
1 or 2 Tablespoons of raw honey or the sweetener of your choice (adjust sweetness to taste)
1 cup (140g) frozen blueberries
½ cup (120ml) 100% pomegranate juice (no sugar added)
200 g of ice cubes
Briskly whisk the 2 Tablespoons of Matcha powder into ½ cup of hot water. Add sweetener of choice and stir until completely incorporated. Set aside until cool.
Puree the frozen blueberries, pomegranate juice, prepared Matcha tea and ice cubes in a high powered blender until smooth.
This is equally delicious made into Popsicles, just fill a mold with the slushy mixture and freeze.
Preparation time: 10 minutes
Number of servings: 4
We thought this was so cute and loved that they used Stash Tea so we just had to share!
Note: this recipe adapted by Hummingbird on High is for high-altitude baking at 5,000 ft. To bake at sea level, read the notes in the ingredients list and instructions carefully.
Hummingbird Bakery Green Tea Cupcakes Recipe
For the Chocolate-Green Tea Cake Base:
(makes 10 - 12 cupcakes)
1/2 cup whole milk
3 green tea bags (We recommend Stash Tea Premium Green.)
3/4 cup plus 2 tablespoons all-purpose flour (for sea-level, reduce to 3/4 cup plus 1 tablespoon)
2 1/2 tablespoons unsweetened cocoa powder
a scant 3/4 cup sugar
3/4 teaspoon baking powder (for sea-level, increase to 1 1/2 teaspoons)
a pinch of salt
3 tablespoons unsalted butter, at room temperature
1 egg, at room temperature
1/4 teaspoon pure vanilla extract
For the Green Tea Buttercream Frosting:
(enough for 12 cupcakes)
2 cups confectioners’ sugar, sifted
5 tablespoons unsalted butter, at room temperature
2 1/2 tablespoons matcha green tea powder (We recommend Stash Tea Matcha.)
2 tablespoons whole milk
To Make the Cupcakes:
Put 1/2 cup milk and 3 green tea bags in a liquid measuring cup, cover, and refrigerate for a few hours, or overnight if possible.
Preheat the oven to 350 (F); for sea-level, preheat the oven to 325 (F).
Put the 3/4 cup plus 2 tablespoons flour*, 2 1/2 tablespoons cocoa, 3/4 cup sugar, 3/4 teaspoon baking powder*, pinch of salt, and 3 tablespoons butter in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.
Remove the green tea bags from the infused milk and strain into the measuring cup.
Combine the milk with 1 egg and 1/4 teaspoon vanilla; whisk the mixture together.
Slowly pour half the milk/egg/vanilla mixture, beating well until all the ingredients are well mixed. Turn the mixer up to high speed and beat to make sure there are no lumps.
Turn the mixture down to medium-slow and slowly pour in the remaining milk mixture, scraping any unmixed ingredients from the side of the bowl with a rubber spatula. Continue mixing for a couple more minutes until the batter is smooth.
Spoon the batter into paper cases lined in a muffin tin until each case is two-thirds full. Bake in the preheated oven for 20 - 25 minutes, or until the cake bounces back when touched. A skewer inserted in the center of a cupcake should come out clean.
Let the cupcakes cool slightly in the pan before turning out into a wire rack to cool completely. When the cupcakes are cold, spoon Green Tea Buttercream Frosting (recipe follows) on top and decorate accordingly.
To Make the Frosting:
Beat together 2 cups confectioners’ sugar, 5 tablespoons butter, and 2 1/2 tablespoons matcha green tea powder in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
Turn the mixer down to a slower speed, and slowly pour in 2 tablespoons whole milk.
When the milk is completely incorporated, turn the mixer up to high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes.
If you love chamomile, you simply must try this cookie recipe from Snixy Kitchen! Chamomile, lemon and honey make an amazing flavor combination for a fresh and light springtime cookie. Be warned though…these cookies are GOOD and won’t last long!
Lemon Honey Chamomile Cookies
Makes about 50 cookies
2¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
5 chamomile tea bags or 4 tablespoons loose leaf tea
½ teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 large egg
½ teaspoon vanilla extract
Zest of 2 large lemons
2 tablespoons fresh lemon juice
6 tablespoons honey
½ cup sugar for rolling cookies
Preheat the oven to 350ºF.
If using loose leaf tea bags, food process the chamomile tea until it is fine. I also sifted it through a strainer to get rid of any larger pieces that wouldn’t grind.
Combine the flour, baking soda, baking powder, finely ground tea, and salt in a medium bowl.
In the bowl of an electric mixer, beat together butter and sugar until light and fluffy.
Beat in egg, vanilla, lemon zest, lemon juice, and honey.
Slowly add the dry ingredients, and mix until just combined.
Drop teaspoon-sized balls of dough onto a parchment-lined baking sheet about an inch apart.
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.
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!
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.
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.
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.
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
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
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.
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
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.
about 150 ml brewed, strained hibiscus & rosehip tea, left to cool
2 or 3 shots vodka
a handful of ice
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.
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 >
Sweet, spicy Gingersnaps definitely top the list of our favorite cookies so we just had to try this drinkable version from A Move Begins.
1 1/2 cups boiling water
1/4 cup warm milk
1/2 teaspoon molasses
1/4 teaspsoon ground ginger
1/8 teaspoon ground cinnamon
a tiny pinch of ground cloves
black or green tea
1. Toss the spices and molasses into a cup.
2. Steep tea in hot water for 3-5 minutes.
3. Pour warm milk and tea into the cup with the spices.
4. Stir, top with whipped cream, consider more whipped cream, and enjoy!
Chai lovers, if you have a cupcake craving, you’re in luck! This delightful recipe from Baking Confessions uses the contents of four chai tea bags to create sweet, spicy chai cupcakes topped with cream cheese frosting.
Heat milk in microwave until hot (about 60-90 seconds). Steep 3 Chai tea bags in milk 10-15 minutes. While tea is steeping, preheat oven to 350 degrees. Cut open remaining tea bag and grind until fine. (I used my electric coffee grinder.) In the bowl of stand mixer fitted with the paddle attachment, sift together, flours, sugar, baking powder, salt, and ground Chai tea; mix to combine. Add butter and mix until coated with flour.
Once tea has steeped, squeeze milk from tea bags and discard bags. In a medium sized bowl, whisk together eggs, tea-steeped milk, and vanilla. Mixing at medium speed, slowly add wet ingredients, pausing to scrap the bowl a couple of times. Beat the batter until ingredients are thoroughly combined, being careful to not over beat.
Line cupcake pans with paper liners. Using a large scoop, fill each liner about two-thirds full. Bake until cake tester comes out clean, 18-22 minutes. Cool on wire racks. Makes about 24 cupcakes.
Cream Cheese Frosting
2-8 ounces packages cream cheese at room temperature
1 stick (8 ounces) unsalted butter at room temperature
2 pounds sifted confectioners’ (powdered) sugar
1 tablespoon vanilla extract
Cinnamon for dusting
Cinnamon sticks for garnish
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and cream cheese until well combined. Reduce mixer speed to low and gradually add confectioners’ sugar until thoroughly incorporated and smooth. Add vanilla and mix to combine.
Once cupcakes have cooled, pipe cupcakes with frosting. Dust lightly with cinnamon and garnish with half of a cinnamon stick if desired.