Recipe: Chamomile, Strawberry & Quinoa Smoothie


photo credit: Apron and Sneakers

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.

We recommend using:
Stash Chamomile Herbal Tea
Stash Organic Chamomile Herbal Tea

Chamomile, Strawberry & Quinoa Smoothie
Makes 1 glass

Ingredients:
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 >

Recipe: Green Tea Coconut Ice Cream


photo credit: Pastry Affair

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.

We recommend using Stash Tea Japanese Matcha Powdered Green Tea.
Through June 30, 2012 Stash Tea Matcha is on SALE for $12 (reg. $18)!

Green Tea Coconut Ice Cream
Yields 1 quart

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.

Recipe: Green Tea Cupcakes


photo credit: Hummingbird on High

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.

Visit Hummingbird on High for Tips & Addendums for this recipe.
Iced Tea Pops! With the official kick-off of summer just around the corner, we’ve begun to round-up our favorite homemade iced tea popsicle recipes. Fun and simple to make, plus so many flavor combinations. The hardest part…deciding which one to make first! Give our peppermint pops a try and be sure to check out our Tea Pops Pinterest board for more delicious ideas!
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Iced Tea Pops!
With the official kick-off of summer just around the corner, we’ve begun to round-up our favorite homemade iced tea popsicle recipes. Fun and simple to make, plus so many flavor combinations. The hardest part…deciding which one to make first!

Give our peppermint pops a try and be sure to check out our Tea Pops Pinterest board for more delicious ideas!

Source: images.stashtea.com