This bright-colored smoothie makes a quick and easy breakfast!
Our Pomegranate Green Tea Spritzer is refreshingly sweet and tart—the perfect drink for sitting outside on warm summer nights!
Our new artisan loose tea blends use large, gorgeous pieces of whole fruit and flavors to make you a rich and tasty cup of tea!
Chai-Iced Pumpkin Cookies
Makes about 3 dozen | Recipe adapted from Petite Kitchenesse
2½ cups all-purpose flour
½ cup butter (1 stick), softened
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
½ tsp nutmeg
½ tsp cloves
½ tsp salt
1½ cups sugar
1 cup pumpkin purée
1 tsp vanilla extract
2 cups confectionery sugar
1 tbsp melted butter
1 tsp vanilla extract
1 Chai Spice black tea bag
3 tbsp milk
1. Preheat your oven to 350°F. Combine flour, spices, salt, baking powder and baking soda in a bowl and set aside.
2. Mix together the butter and sugar in a separate bowl. Continue to stir while adding the pumpkin, vanilla and egg. When the mixture is creamy, stir in the dry ingredients until smooth.
3. You can thicken your batter by refrigerating it for half an hour. Afterwards, drop tablespoons of batter onto a baking sheet lined with parchment paper. Bake for 15–20 minutes, or until the edges turn a light golden brown. Remove from oven and let cool completely before frosting.
4. For the icing: Melt butter in a saucepan over low heat and add milk. Steep chai tea bag in the liquid for 5 minutes, then discard. Add the vanilla and sugar, and mix until it thickens into a smooth icing.
Chai Poached Pears
1 qt water
5 Chai Spice black tea bags
1 vanilla bean, scraped
1 cinnamon stick
1 piece fresh ginger, peeled
4 whole pears, peeled, stems intact
3 tbsp honey or agave
1. Begin by peeling the pears, making sure to leave the stems intact. Slice the bottoms off so that they stand upright.
2. Combine the tea, vanilla, cinnamon, ginger and water in a large pot and bring to a simmer over medium heat. Add the pears to the pot, making sure they’re fully immersed.
3. Simmer for 15-20 minutes, then take the pot off the heat and leave the pears to cool for about 30 minutes. Remove pears from the poaching liquid and set aside. Boil the liquid with honey until it’s been reduced to a syrup. Strain.
4. Drizzle syrup over the pears and serve.
Serves four | Recipe adapted from Saveur.com
4 tsp Chai Spice black tea
1 vanilla bean, split and scraped, seeds and pod reserved
3 cups hot water
3 cups whole milk or unsweetened almond milk
1/4 cup honey or agave
½ cup spice-forward bourbon, like Maker’s Mark
Cloves, cinnamon, nutmeg, ginger (opt.)
1. Combine the tea leaves and vanilla bean seeds and pod, and any additional spices with 3 cups hot water. Bring to a simmer over medium-high heat and add milk and honey or agave, whisking to combine. Return to a simmer, remove from heat, and allow to steep 10-15 minutes. Strain, pressing down on solids to extract flavors.
2. Transfer the chai to a heat-proof pitcher and stir in bourbon.
Hot Chocolate Chai
Serves two | Recipe adapted from Cook Republic
1½ cups milk
1/4 cup thickened cream
2½ tbsp hot chocolate powder
3 tsp Caravan black tea
1 large cinnamon stick
2 whole pods of star anise
3 cups hot water
1. Begin by steeping the black tea, star anise and cinnamon stick in the hot water for five minutes. Strain the tea and set aside the cinnamon and star anise.
2. Heat the milk and cream in a saucepan over medium heat. When the milk becomes hot enough to foam at the edges, combine the hot chocolate, star anise, cinnamon and one cup of the chai tea made earlier. Simmer the mixture over low heat and stir for about five minutes until the drink is piping hot.
3. Pour into mugs, dust the tops with chocolate powder and serve.
Chai Tea Truffles
Makes about 15 truffles
4 oz (113 g) dark chocolate bar
1 tbsp nonsalted butter
1/4 cup (2 oz) heavy whipping cream
3 tsp Chai Spice black tea
Coating (nuts, shaved chocolate, cocoa powder, sprinkles)
1. Chop up the chocolate and set aside in a heat-proof bowl. Combine the butter, cream and tea (loose or in a cheesecloth sack) in a small saucepan over medium heat. After bringing the mixture to just boiling, take the saucepan off the heat and let it sit for a couple of minutes.
2. Strain out the tea leaves, then pour the cream over the chopped chocolate and stir. The chocolate should be completely smooth; if not, heat it up in a microwave for 20 seconds. Cover the bowl and leave in the refrigerator for several hours, until the chocolate is firm.
3. Once firm, use a spoon, melon baller or your hands to form the chocolate into small balls. The chocolate will begin to melt upon contact, so make sure you have your coating ready. You can use anything as coating; just roll the truffles in it.
4. Keep the truffles in the refrigerator on parchment paper or a plate until they’re firm, then serve.