Tea Recipes

Pumpkin Spice - Turnt Pumpkin Tod-tea Ingredients: 1/2 Cup of Davidson's Spicy Chai Sugar 2 Tea Bags of Davidson's Pumpkin Spice Tea (Herbal or Black) 1 Shot of Verdi Local's Apple Cinnamon Whiskey Whipped Cream 1 Cinnamon Stick Recipe: Coat cup rim in Davidson's Spicy Chai Sugar (to taste). Brew 2 tea bags of Davidson's Pumpkin Spice Tea (herbal and black tea blend options available) in 8-oz. of hot, filtered water. Add 1 shot of Verdi Local's Apple Cinnamon Whiskey, or any whiskey of your choice. Top with whipped cream and a sprinkle of Davidson's Spicy Chai Sugar. Add a cinnamon stick. Enjoy and get turnt!

Spiced Apple Cider
8 ounces organic apple juice or cider
1 Davidson's Mulling Spice Bag (or 1 tbsp. Davidson's loose Mulling Spices)

Heat apple juice/cider and spices to just under boiling. Simmer for at least 5 minutes. Remove tea bag/strain spices and serve with a cinnamon stick stirrer. Serves 1 person. Multiply proportions for serving a crowd.


Spiced Peach Nectar
8 ounces organic peach nectar
1 Davidson's Mulling Spice Bag (or 1 tbsp. Davidson's loose Mulling Spices)

Heat peach nectar juice and spices to just under boiling. Simmer for at least 5 minutes. Remove tea bag/strain spices and serve with a cinnamon stick stirrer. Serve with a dollop of whipped cream or creme fraiche, and a sprinkling of grated nutmeg. Serves 1 person. Multiply proportions for serving a crowd.


Hot Mulled Wine
6 ounces mead wine
2 ounces apple juice/cider
1 Davidson's Mulling Spice Bag (or 1 tbsp. Davidson's loose Mulling Spices)

Heat mixture of organic mead wine and organic apple juice/cider, along with spices, in a small pot, to just below boiling point. Allow to simmer for at least 5 minutes. Remove tea bag/strain spices and pour spiced wine into clear glass mug. Serve with cinnamon stick stirrers. Serves 1 person. Multiply proportions for serving a crowd.


Spiced Tea Lattes
1 Davidson's Spice Bag (or 1 tbsp. Davidson's loose Spiced Tea) of any spiced tea flavor
2 ounces milk or dairy alternative

ICED TEA RECIPES

Pomegranate Berry Iced Tea - Tea-wisted Sangria Ingredients: 1-Qt. Brew Bag of Davidson's Pomegranate Iced Tea 6-Oz. (1/4 Bottle) of Tahoe Blue Vodka 1 Bottle of Pinot Noir 6-Oz. (1/4 Bottle) of Triple Sec 6-Oz. (1/4 Bottle) of Peach Schnapps 1 Orange 1 Apple Recipe: Steep the 1-Qt. brew bag of Davidson's Pomegranate Berry Iced Tea in 32-Oz. (1-Qt.) of hot, filtered water for 7-10 minutes. Let chill. Slice or dice 1 Orange and 1 Apple. In a pitcher, add the chilled Pomegranate Berry Iced Tea, 1 sliced/diced Orange, 1 sliced/diced Apple, 6-Oz. of Tahoe Blue Vodka, 1 full bottle of Pinot Noir, 6-Oz. of Triple Sec and 6-Oz. of Peach Schnapps. Stir it up... Pour over ice and get twisted!

Mango Peach Ice - Daly's Hard Hitter Ingredients: Tahoe Blue Vodka (750ML) Davidson's Mango Peach Ice (2-qts.) Lemonade (60-oz.) 1 Mango 1 Peach Recipe: In a pitcher, infuse 2 quart-sized brew bags of Davidson's Mango Peach Ice with 1 bottle of Tahoe Blue Vodka for 5 hours. Add lemonade to the tea-infused vodka. To serve in a pitcher, add 1 crushed mango and 1 crushed peach. To serve a glass at a time, add 1 crushed mango slice and 1 crushed peach slice to each individual glass. Slurp it up and get wild!

Iced Hibiscus Sparkler
1 Davidson’s qt-size Te de Hibiscus iced tea brew bag (or 4 tbsp. of Davidson’s Te de Hibiscus loose tea blend)

Brew Davidson’s Te de Hibiscus blend for at least 5 minutes, either from an iced tea brew bag or Davidson’s bulk tea blend, using about 1/3 less water. Sweeten to taste with organic sugar, honey or maple syrup, while the tea is still warm. Cool, then pour into a tall glass of ice, about 2/3 full. Top it up with sparkling water. Serve with a fresh fruit garnish. Makes 2-3 glasses.


Iced Latte
1 Davidson's qt-sized Ceylon iced tea brew bag (or 4 tbsp. Davidson's Ceylon loose tea blend)
2 ounces milk or dairy alternative

Brew Davidson’s Ceylon blend for at least 3 minutes, using about 1/3 less water. Sweeten with organic sugar, honey or maple syrup while still hot. Cool, then pour into a tall glass of ice, about 2/3 full. Fill the glass with organic dairy, nut or grain milk, and sprinkle with cinnamon or nutmeg. Makes 2-3 glasses.


Cranberry Orange Iced Tea
1 Davidson's qt-sized Cranberry Orange iced tea brew bag (or 4 tbsp. Davidson's Cranberry Orange loose tea blend)

Brew Davidson’s Cranberry Orange blend for at least 5 minutes, using about 1/3 less water. Sweeten lightly with organic sugar, honey or maple syrup, while the tea is still warm. Cool, then pour into a tall glass of ice, about 2/3 full. Fill the glass with sparking water or fill it up with orange, apple or pomegranate juice - or a mixture of juices. Garnish with a fresh orange slice. Makes 2-3 glasses.


Summer Tulsi Refresh
10 cups cold, strongly brewed Tulsi
4 cups soda water, chilled
1 lemon, sliced
Fresh mint leaves
Crushed ice

Brew tulsi for more than 5 minutes. Cool, then pour 2/3 full into tall glasses of ice. Top up with the chilled soda water to taste. Garnish with the lemon slices and mint. Serve with crushed ice. Makes 20 glasses.


Hibiscus Champagne Chiller
1 Davidson’s qt-size Te de Hibiscus iced tea brew bag (or 4 tbsp. of Davidson’s Te de Hibiscus loose tea blend)

Brew Davidson’s Te de Hibiscus blend for at least 5 minutes, either from an iced tea brew bag or Davidson’s bulk tea blend, using about 1/2 less water. Sweeten with organic sugar, honey or maple syrup, while the tea is still warm. Refrigerate until chilled, at least an hour. Pour into champagne flutes, each one half full. Fill to the top with chilled champagne. Toast to good health. Makes 2-3 glasses.


Rooibos Martini
2 shots (6 tea bags or 4 tbsp.) Rooibos

TEA TREATS

Homemade Kefir Cheese
2 cups organic whole milk yogurt

Place yogurt in a gold filter or in an unbleached coffee filter in a strainer, then place filter in a glass measuring cup.  Refrigerate for several hours until liquid has strained from the yogurt, and it’s very thick. Place in a covered glass container and refrigerate for up to a week.


Homemade Crème Fraiche
1 cup organic whipping cream
2 tablespoons organic buttermilk

Stir cream and buttermilk together in a glass canning jar with no lid. Cover top of jar with a cloth. Allow to stand at room temperature 8-24 hours or until thick. Screw on jar lid, and store in refrigerator for up to 10 days.


Strawberries or Figs with Crème Fraiche
A big bowl of fresh strawberries or dry figs
Bowl of crème fraiche
Organic honey for drizzling

Serve all together on a serving tray, along with a selection of raw nuts.


Lemon Curd
Juice and lemon zest from 2 organic lemons
½ cup organic sugar
5 organic egg yolks
1 cube organic butter

Combine egg yolks and sugar over low heat, then add lemon juice and zest. Add the butter, bit by bit, stirring well until the mixture has thickened and is cooked. Store in an air tight jar in the refrigerator for several days. Serve lemon curd and crème fraiche or kefir with a selection of butter cookies.


Sesame Cucumber Crackers
12 2” sesame rice crackers
½ cup organic kefir cheese, Greek yogurt or organic creme fraiche
12 slices organic cucumber
Fresh dill

Spread crackers with yogurt or crème fraiche. Top with cucumber and fresh dill sprig.


Rooibos Ice Cream
1 ¼ cup milk
5 Rooibos tea bags (or 5 tbsp Rooibos tea leaves)
1 ¼ cup cream
1 ½ tsp vanilla extract
½ cup Rooibos Syrup
½ cup superfine sugar
6 egg yolks
4 egg whites

Heat the milk with Rooibos tea until almost boiling. Remove from the heat and discard the tea bags (or strain the leaves). Stir the cream, vanilla extract, Rooibos syrup and sugar into the milk and return to the heat. Stir in egg yolks. Stirring continuously, bring the mixture almost to boiling point. Remove the saucepan from the heat. Set aside to cool completely. Beat the egg whites until stiff. Fold into the cooled mixture. Churn in an ice-cream machine till frozen and keep in the freezer until serving. Note: If you do not have an ice-cream machine, pour the ice-cream mixture into a shallow dish and place in the freezer for 90 minutes, beating well with an electric beater at 30 minute intervals to prevent large crystals from forming in the ice-cream. Leave in the freezer until frozen. Makes about 3 cups ice-cream.


Jasmine Sorbet
3 cups spring water
2 ½ tbsp. jasmine tea leaves
¾ cup sugar

Bring the water to a boil in a small saucepan. Remove from heat and slowly add the tea leaves. Cover and allow the tea to steep 4 minutes. Add the sugar, stirring until dissolved. Taste; if necessary, add 2-3 more tablespoons of sugar and stir until dissolved. Strain the liquid over a bowl; discard tea leaves. Cover and chill about 2 hours. Pour mixture into ice cream maker, following manufacture’s directions. Or freeze in a bowl, covered with plastic wrap. Every hour for about 4 hours, uncover and stir the mixture with a fork. Serve alone as an intermission; add some vanilla wafer cookies if served as a dessert. The texture and consistency will be more like a granita and must be eaten the same day. Makes 3 cups.


Green Tea Ice Cream
1 heaping teaspoon green tea leaves
1 cup cold spring water
5 large egg yolks
¾ cup sugar
1 cup half and half
2 cups whipping cream
1 ½ teaspoons vanilla
½ teaspoon freshly grated lemon zest, pinch of freshly ground nutmeg

Brew tea leaves in cold spring water for about 30 minutes to best extract the green tea flavor. Remove leaves; cover and refrigerate. Whisk the egg yolks in a medium-size saucepan until creamy yellow, then add the sugar a little bit at a time, whisking slowly. Set aside. In a small saucepan, combine the half and half with 1 cup of the whipping cream, stirring gently with a wooden spoon. Cook over low heat just until tiny bubbles form around the edge of the inside of the pan. Reduce the temperature and cook about 10 minutes, continuing to stir. Next, combine the egg mixture with the cream. To avoid curdling the eggs, pour the hot cream mixture into the egg yolks very slowly, cooking over low heat. Stir in the vanilla. Allow to cool slightly, then pour into a large glass bowl, cover with plastic wrap, refrigerate for about 4 hours. Remove the chilled mixture from the refrigerator. Stir in the chilled tea liquor, lemon zest, and nutmeg. Beat the remaining cup of whipping cream into stiff peaks and gently fold in to chilled mixture. Pour into an electric ice cream maker and freeze, following manufactures directions.


Tea-ramisu
½ cup strongly brewed Rooibos
¼ cup brandy (optional - increase Rooibos amount by ½ if brandy is not used)
3 tsp honey
1 packet (5oz) lady finger cookies
3 large eggs, separated
2 ½ tbsp superfine sugar
9 oz mascarphone cheese
3 ½ tbsp crushed almond praline or peanut brittle

Mix the Rooibos, brandy (or extra Rooibos) and honey together in a small shallow bowl. Dip both sides of the cookies into the liquid and arrange half of the cookies in the bottom of a shallow dish, covering the base. Pour half of the leftover liquid over the cookies. Cream the eggs yolks and sugar together until thick and pale. Add the mascarphone cheese to the egg mixture. Mix until smooth. Beat the egg whites until stiff and fold into the mascarphone mixture. Pour half of the mixture over the cookies in the dish. Arrange the rest of the dipped cookies on top. Pour the remaining mascarphone mixture over the top. Sprinkle the praline on top. Place in the refrigerator for at least 4 hours to set. Serves 4-6 people.


Walnut Carrot Red Cake
¾ cup sunflower oil
2 eggs
1 ¼ cups superfine sugar
2 ½ cups all purpose flour
3 tsp baking powder
2 tsp salt
1 tbsp ground cinnamon
1 tsp ground cloves
16 oz (2 ½ cups) carrots grated
1 cups walnuts chopped
Zest of 2 lemons
Juice of 2 lemons in which 4 Rooibos tea bags (or 2 tbsp Rooibos tea leaves) have been infused

Preheat the oven to 375*F. Grease an 8 inch round cake pan and line with the greased baking paper. Combine the oil, eggs and sugar in a medium-sized bowl. In a large bowl, strain together the flour, baking powder, baking soda, salt, cinnamon and cloves. Add the grated carrots and stir to mix well. Add the egg mixture to the carrot mixture and blend thoroughly. Add the walnuts, lemon zest and lemon-Rooibos infusions and mix well. Pour the mixture into the prepared cake pan and bake for about 75 minutes. Leave to cool in the tin for 5 minutes. Turn onto a wire rack to cool completely. This cake can be frosted with a butter or cream cheese frosting if desired. Makes 1 cake.


Pineapple Green Chutney
21 oz fresh pineapple, cut into strips
1/3 cup white vinegar
1 tsp ground cinnamon
½ tsp tumeric
2 whole cloves
2 cardomon pods
½ cup superfine sugar
2 green tea bags (or 2 tbsp green tea leaves)

Place all the ingredients in a medium saucepan and cook on a very gentle heat until the pineapple is softened. Remove the tea bags after about 10 minutes. Remove the saucepan from the heat and allow mixture to cool. Pour into a sterilized glass jar. Makes about 2 cups.


Classic English Scones
2 cups all-purpose flour
4 tsp. baking powder
3 tbsp. white sugar (plus extra for top of scones later)
½ tsp. salt
6 tbsp. cold butter
2/3 cup milk
1 egg

Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. In a mixing bowl, sift flour, baking powder, salt and sugar. Add cold butter and use your finger tips to cut it into the mixture until it resembles breadcrumbs. Toss it around a couple times with your hands to make it light and airy. In a measuring cup, add milk and egg. Whisk until combined, reserve 2 tablespoons to brush on the scones later and add remainder to the dry ingredients. With a spatula, fold everything together until dough begins to form. Place the dough onto a well-floured surface. Flour your hands really well and gently form a smooth ball. Do not knead. Pat down (again, gently) on the dough until the surface is even and it is about 1.5 inch thick. Sprinkle the top with flour if your dough is sticky. Dip your scone cutter into flour and cut into the dough in one swift motion. Do not twist the cutter. Place scones onto the lined baking sheet. They should remove from the cutter easily if floured properly. Brush the reserved egg/milk mixture on top of each scone with a pastry brush. Be sure to only brush the top of the scones. Try not to let the mixture drip on the sides. Sprinkle the top with white sugar and place in the oven to bake for 15 minutes or until golden brown. Remove from tray and place on a wire rack. Pair with our Dessert Teas and enjoy!


Earl Grey Chocolate Cake
1 tablespoon solid shortening
1 tablespoon flour
½ cup boiling water
1 tablespoon Davidson’s Earl Grey tea (or 2 tea bags of Davidson’s Earl Grey tea)
1 cup buttermilk
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 cup unsweetened cocoa powder
8 ounces unsalted butter, room temperature
2 cups granulated sugar
4 large eggs

Preheat oven to 350*F. Use the solid shortening and flour to grease and flour 2 (9-inch) round cake pans. Line bottoms with parchment paper. Brew the tea for 4 minutes; strain into a large measuring cup and cool. Add the buttermilk and vanilla. Sift the dry ingredients onto wax paper. In the mixing bowl of an electric mixer fitted with the flat paddle, cream the butter until it is light, about 1 minute. Scrap beater and sides of bowl; beat another 2 minutes. Add the eggs, one at a time. Scrap down sides of owl and beat for 1 minute. Fold in one-fourth of the flour mixture and one-third of the tea/buttermilk and vanilla mixture. Blend and stir. Once all the ingredients are added, beat in mixer on low speed just to mix until smooth. Pour batter into the pans and spread with a spatula. Tap pans on kitchen counter to break up any large air bubbles. Bake for 40-45 minutes or until the center springs back when touched lightly. Remove from oven and cool on wire rack for 5 minutes. Run a small kitchen knife around the edges of cake and sides of pan to loosen. Unmold on cooling rack and peel off the parchment paper. Use cake rack to turn cake right side up. Cool before frosting.


Tea Smoked Salt
There are many ways to smoke tea leaves. The traditional Chinese method is to combine equal parts dry tea leaves and dry uncooked rice and then add your aromatic ingredients such as cracked peppercorns, star anise, cinnamon stick, citrus peel, etc. Consider adding cracked nut shells, small wood chips or other items as well. This mixture would go into the bottom of your wok (lined with heavy duty foil first to facilitate cleaning) with a rack above to place the items to be smoked. When smoking salt, you can place it right onto an oiled rack like you might a quail or fish filet, so you would use a foil tray placed onto the rack.


Matcha Salt
Place sea salt into a coffee or spice grinder. Add a small amount of Matcha powder and then pulse once or twice to completely distribute the powder. You can vary the tea used by grinding your own tea powder first. You can also combine your powdered tea with spices and then pulse to mix. Consider combining the methods as well and finishing a tea smoked salt with additional powdered tea and/or spice for further variety.
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