It’s canning season and we couldn’t resist this delicious recipe for Earl Grey infused peach preserves from Bon Appétit. Peaches won’t be in season much longer, preserve the sweet flavor with a hint of bergamot and enjoy on toast, as a glaze on meats or even over ice cream all year long!
Of course, we recommend using any regular, organic or decaf Earl Grey from Stash Tea for this recipe!
Cut a small, shallow X in the bottom of each peach. Working in batches, blanch in a large pot of boiling water until skin loosens, about 1 minute. Transfer to a large bowl of ice water; let cool.
Peel, halve, and pit. Cut into 1/3 inch slices. Combine with sugar and juice in a large bowl. Let stand for 30 minutes.
Place a small plate in freezer. Transfer fruit mixture and 4 tea bags to a large heavy pot. Open the remaining tea bag; crumble leaves slightly; add to pot. Bring to a boil, stirring gently, and cook 15-20 minutes. Test doneness by scooping a small spoonful onto chilled plate and tilting plate. (Preserves are ready if they don’t run.) Remove tea bags. Skim foam from the surface of jam. Ladle jam into 2 clean, hot 1-pint jars. Wipe rims, seal, and process in a boiling water bath for 10 minutes.
Apple picking season is almost here in the Northwest. One way we like to enjoy the harvest is to make homemade applesauce. It brings back such wonderful memories of childhood. We were delighted to find this recipe from A Good Appetite that gives applesauce a new kick with the addition of sweet and spicy chai tea. We can’t decide what we like better, grandma’s classic version or this one!
3 bags Stash Double Spice Chai
3 lbs apples, cored & peeled (If you have a food mill you can skip peeling & run the sauce through the food mill to get rid of the skins)
1 c water
1/2 c sugar
1 T lemon juice
In a large heavy pot add the water, sugar and tea bags. Bring to a boil and stir to dissolve sugar.
Turn off heat and let sit about 10 minutes. Remove tea bags, squeezing any liquid in them into the pot.
Cut the prepared apples into slices and add to the pot with your flavoring mixture. Turn the heat to medium-high. Let cook, stirring occasionally, until the apples are very soft about 30 minutes.
Use a spoon or potato masher to help smash the apples to a sauce texture. (If you left the skins on your apples run your sauce through a food mill at this point to remove them.) Stir in the lemon juice. If your sauce seems too thick for your liking add a little water to it.
Put into containers and refrigerate. Or you can put hot sauce into sterilized jars and can them in a boiling water bath for 20 minutes for pantry storage.
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
We know what we’re barbecuing this weekend! We couldn’t agree more with Southern Living’s idea to use sweet tea as a brine for moist flavorful chicken. Plus, the recipe combines lemon, rosemary, onion and garlic…perfect!
Sweet Tea-Brined Chicken
2 family-size tea bags
1/2 cup firmly packed light brown sugar
1/4 cup kosher salt
1 small sweet onion, thinly sliced
1 lemon, thinly sliced
3 garlic cloves, halved
2 (6-inch) fresh rosemary sprigs
1 tablespoon freshly cracked pepper
2 cups ice cubes
1 (3 1/2- to 4-lb.) cut-up whole chicken
1. Bring 4 cups water to a boil in a 3-qt. heavy saucepan; add tea bags. Remove from heat; cover and steep 10 minutes.
2. Discard tea bags. Stir in sugar and next 6 ingredients, stirring until sugar dissolves. Cool completely (about 45 minutes); stir in ice. (Mixture should be cold before adding chicken.)
3. Place tea mixture and chicken in a large zip-top plastic freezer bag; seal. Place bag in a shallow baking dish and chill 24 hours. Remove chicken from marinade, discarding marinade; pat chicken dry with paper towels.
4. Light one side of grill, heating to 300° to 350° (medium) heat; leave other side unlit. Place chicken, skin side down, over unlit side, and grill, covered with grill lid, 20 minutes. Turn chicken, and grill, covered with grill lid, 40 to 50 minutes or until done. Transfer chicken, skin side down, to lit side of grill, and grill 2 to 3 minutes or until skin is crispy. Let stand 5 minutes before serving.
Note: Total time does not include 1 day marinating time.
Chamomile tea in a smoothie, we LOVE this idea from Apron and Sneakers! Enjoy the calming effects of chamomile with quinoa for added protein and strawberries for a sweet delicious flavor. Great for a relaxing start to the morning or to wind down after a long day.
Chamomile, Strawberry & Quinoa Smoothie
Makes 1 glass
1/2 cup chamomile tea
1 tablespoon dried chamomile flowers (or 1 teabag) + extra flowers for garnishing
1 cup almond milk (or regular milk)
1/4 cup cooked quinoa (You can replace this with old fashioned oats.)
honey (if almond milk is unsweetened)
1/2 cup strawberries (fresh or frozen)
Steep chamomile tea in hot water for about 5 minutes. Strain flowers if you don’t want to include them in the smoothie. If you want to include them for a more intense flavor, just leave them. Remove teabag if using one.
Refrigerate until tea cools down.
Put the almond milk, cold chamomile tea (with flowers), cooked quinoa & strawberries in a blender and blend until smooth.
Sweeten with honey if needed.
Garnish with dried chamomile flowers if desired.
Note: If using oats instead of quinoa, grind them to an almost powdery consistency in the blender before adding the other ingredients.
Read our recent feature about chamomile to learn about its history, production and flavor. More about chamomile >
This recipe is a Stash Tea employee favorite! The mild taste of halibut goes well with lemon tea, herbs and spices. Grilled in a foil packet, preparation doesn’t get any easier!
Grilled Halibut with Lemon Blossom Herbal Tea
2 pieces of halibut
6 grape tomatoes, halved
2 tbsp olive oil or 2 tbsp butter
1/4 cup panko breadcrumbs
4 tsp Stash Tea Lemon Blossom Herbal Tea
slice of lemon
salt & pepper to taste
step one. Preheat grill to 350°F.
step two. Cut 2 18”×18” pieces of heavy-duty tin foil.
step three. Lay one filet in the center of each piece of foil. Sprinkle with salt and pepper, then divide the grapes, breadcrumbs and Lemon Blossom tea over the tops of each fish. If you want to add more vegetables, place those in a pile on the foil first, then lay the fish on top.
step four. Make the packet by folding over two opposite sides of the foil, then roll up the other two sides to seal. Don’t press the packet flat; leave room at the top to vent.
step five. Place the foil packets on the grill for about 12 minutes, depending on the size of the filets. You can open one slightly to see if it is cooked.
Note: This recipe can also be made in the oven. Preheat the oven to 400°F, then bake the fish for 15-20 minutes. Remember to vent the foil packets!
Find more great recipes in the Stash Tea Pitcher-Perfect Summer Guide!
Watermelon is one of our favorite summer fruits. Here’s a quick and easy iced tea recipe from IMPROV Kitchen that’s oh-so-good and super refreshing!
Watermelon Sweet Tea
2 c. cubed seedless watermelon
2 c. brewed iced tea
4 T. agave nectar
In a blender, combine ingredients and puree until combined. Pour mixture through a fine mesh sieve. Pour over ice, sip, enjoy!
Get creative! Morgan, the author of the IMPROV Kitchen blog has these great suggestions for variations of this recipe:
Freeze the watermelon first to make this into a slushy.
Try it with cantaloupe and a black or white tea.
Use your sweetener of choice; honey, simple syrup (1 c. sugar + 1 c. water heated up until dissolved), artificial sweetener and super fine sugar will work too! Vary the level depending on how sweet you like your tea.
Add some vodka or light rum for a sweet summertime cocktail.
If you have an ice cream maker here’s a recipe from Pastry Affiar you must try this summer! Smooth, creamy matcha green tea flavor with a hint of coconut. Yummy! Even more delectable topped with toasted almonds.
14 ounces coconut milk
1 cup heavy cream
14 ounces sweetened condensed milk
2 tablespoons matcha powder
1/4 cup granulated sugar
1/4 teaspoon salt
toasted almonds, garnish
In a large blender, combine all ingredients and blend until smooth.
Freeze mixture in ice cream maker, following the manufacturer’s instructions. When the ice cream has finished churning, it will be relatively soft. Store the ice cream in an airtight plastic container in the freezer. Allow to freeze for at least 2-3 hours before serving. Top with toasted almonds, if desired.
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.