Recipes for Tea at www.tovahshops.com, THE place for good shopping, great prices, every day.

If you enjoy tea, and if you enjoy cooking, then this is the page for you! Here are the Recipes for Tea featured in our newsletters, other tea recipes we like, and tea recipes from our readers. We have recipes for you to enjoy with your tea, recipes for tea drinks, and recipes that use tea as an ingredient. Feel free to use them, but please remember to give credit where due: the source if cited, and our website (www.tovahshops.com).

Russian Tea

Recipe of the Month (November 2007)

1 heaping tbs. black tea (such as our Ceylon Black)
Pinch of cloves
6 cups freshly boiled water
4 tsp. rum (optional)

Put tea into a small teapot which has been pre-heated.
Add 1 cup of water and let stand for 5 minutes.
Pour a little into each glass, according the strength desired and fill glass with additional boiling water.
Add 1 tsp rum to each glass if desired.

Tea Cake

Recipe of the Month (December 2007)

1 Cup cold tea (such as our Irish Breakfast Tea)
1 Cup brown sugar
2 Cups self rising flour
1 egg, well beaten
Pinch of salt
1 Lb dried mixed fruit

Soak fruit in tea with sugar overnight. Add the flour, egg, and salt. Pour into greased loaf pan and bake at 350 degrees for 1 1⁄2 hours. Leave one day before cutting.

From Celtic Cookbook by Helen Smith-Twiddy

Lavender Tea

Recipe of the Month (January 2008)

1 tsp. dried lavender flowers

1 tsp. green tea leaves (such as our Spring Dragon Chinese Green Loose Leaf Tea (Kosher)

4 cups boiling water

Place the herbs and tea in a warmed teapot. Pour in boiling water, cover, and steep for 3-5 minutes. Strain and serve, sweeten with lavender honey if desired.

Chocolate Tea Bread

Recipe of the Month (February 2008)

When it's cold outside, this tea bread and a nice cuppa will warm you right up!

1/2 c butter -- softened
1 c sugar
2 eggs
1-1/2 c all-purpose flour
2 tbls cocoa
1 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1 tsp vanilla extract
1/2 c sour cream
1/2 c walnuts -- chopped (optional)
1/3 c miniature chocolate chips -- semisweet

Cream butter; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.

Combine flour, cocoa, soda, salt, and cinnamon; sift together. Stir flour mixture into egg mixture, blending well; add vanilla. Stir in sour cream, walnuts, and chocolate morsels.

Spoon batter into two greased and floured 7-1/2 x 3 x 2-inch loaf pans. Bake at 350 degrees F. for 55 minutes or until a wooden pick inserted in center comes out clean.

Cool in pans 10 minutes; remove from pans. and cool completely on a wire rack.

Yield: 2 loaves

Irish Whiskey Tea

Irish Whiskey Tea
Recipe of the Month (March 2008)

Celebrate St. Patricks Day in style with Whiskey Tea!

1 cup boiling water
1 Irish Tea bag (such as our Classic Irish Breakfast Black Tea)
1 (1.5 fluid ounce) jigger Irish whiskey
1 tablespoon milk
1 teaspoon sugar

Pour boiling water into a large mug and place the tea bag in to steep for about 2-3 minutes. Remove and discard the tea bag. Pour in the whiskey, milk and sugar.

Classic Cream Scones

Recipe of the Month (May 2008)

Perfect for Mother's Day Tea

2 Cups all purpose flour
1/4 Cup granulated sugar
2 Teaspoons baking powder
1/8 Teaspoon salt
1/3 Cup unsalted butter, chilled
1/2 Cup heavy whipping cream 1 large egg
1 1/2 Teaspoons Vanilla Extract
1/2 Cup Currants (optional)
1 egg mixed with 1 Teaspoon water for glaze (optional)

Preheat oven to 425o F. Lightly butter a baking sheet.

In a large bowl, stir togher the flour, sugar, bakng powder, and salt. Cut the butter into 1/2 inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a small bowl stir together the cream, egg, and vanilla. Add the cream mixture to the flour mxture and stir until combined. Stir in the currants, if desired.

With lightly floured hands, pat the dough into a 1/2 in thickness on a lightly floured cutting board. Using a floured 2 1/2 inch diameter round biscuit cutter or a glass, cut out rounds from the dough and place them on the prepared baking sheet. Gather the scraps together and repeat until all the dough is used. Lightly brush the tops of the scones with the egg mixture if desired. Bake for 13-15 minutes, or until lightly browned.

Remove the baking sheet to a wire rack and cool for 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Serve warm or cool completely and store in an airtight container.

Makes about 14 scones.

Simply Scones by Leslie Weiner and Barbara Albright

Iced Chai Tea Latte

Recipe of the Month (June 2008)

An Easy Summertime Tea Drink!

Brew a pot of Chai tea such as Rainforest Chai or Masala Chai, fill a glass with ice, fill glass about 1/2 way with tea, fill the rest of the way with milk or 1/2 & 1/2, and sweeten to taste. Yum! Even better, throw it all in a blender and Frappe!

Irish Tea Eggs

Recipe of the Month (July 2008)

A nice recipe for a summer tea party or picnic.

                    12 small to medium eggs
                    8 Cups water
                    1/3 Cup Irish Tea (such as our Classic Irish Breakfast Black Tea)

                    4 slices fresh ginger, peeled and smashed flat
                    peel of one orange
                    1 3-inch cinnamon stick
                    1 Teaspoon salt
                    Fresh chives

Prick the rounded bottom end of eggs with a push pin. Fill a large pan with water and bring to boil over high heat.
Lower the eggs into the boiling water (make sure water covers eggs) and simmer gently uncovered about 15 minutes.
Drain, cover eggs with cold water and ice, and leave until completely cool, at least 15 mintues. Drain again. Shake the pan gently to crack eggs but do not remove the shells. Bring the rest of the ingredients (exept chives) to a boil in large pan, reduce to low and simmer uncovered for 15 minutes.

Add cracked eggs and simmer gently for 10 minutes. Remove from heat and let cool in tea mixture.
Remove eggs from tea mixture and peel. Slice into halves and garnish with chive sprigs. Serve chilled or at room temperature.

Party ideas and recipes from Celtic Teas With Friends by Elizabeth Knight.

You can use any black tea in this recipe. Try our Mandarin Chai Black Tea with Anise - Loose Leaf Tea (Organic) Make your tea first, and then follow the recipe. In place of the chives, try some mint.

Shrimp With Green Tea Leaves

Recipe of the Month (August – September 2008)

    * 2 teaspoons green tea leaves such as Spring Dragon
    * 1/3 cup water
    * 3/4 pound medium raw shrimp shelled and deveined
    * 1/2 teaspoon salt
    * 1 teaspoon cornstarch
    * 2 tablespoons soy sauce
    * 2 tablespoons brewed tea
    * 2 tablespoons chicken broth or water
    * 1 teaspoon sesame oil
    * 1 teaspoon granulated sugar
    * Freshly ground black or white pepper, to taste
    * Oil for stir-frying
    * 1 slice ginger, minced
    * 1/2 orange bell pepper, cut into cubes
    * 1/2 red bell pepper, cut into cubes

Bring the water to a boil and pour over the tea leaves. Let the tea steep for 10 minutes and strain. Reserve the tea leaves.

Rinse the shrimp under warm running water. Pat dry with paper towels. Add the salt and cornstarch. Marinate the shrimp for 15 minutes.

In a small bowl, mix together the soy sauce, reserved brewed tea, chicken broth, sesame oil, sugar and black or white pepper. Set aside.

Heat a wok over medium-high to high heat and add the oil. When the oil is hot, add the ginger. Stir-fry until aromatic (about 30 seconds). Add the shrimp, stir-fry for a few seconds, then add the tea leaves. Stir-fry the shrimp with the tea leaves until the shrimp turn pink. Add the orange bell pepper. Stir-fry for a minute, then add the red bell pepper. Mix the peppers in with the tea leaves.

Push everything up to the sides. Add the sauce in the middle of the wok. Bring to a boil, then mix with the other ingredients. Adjust the seasoning, adding extra salt or soy sauce if desired. Serve hot with steamed rice.

Adapted from About.com: Chinese Food

Teanut Brittle
Recipe of the Month - October 2008
A healthy, crunchy, delicious sweet treat.

Teanut Brittle recipe at www.teafolks.com

Prep Time: 10 minutes
Cook Time: 20 minutes
Serving Size: 48

Ingredients:

2c Steel Oats
1/2c Bran Flour
1/2c coarsly chopped roasted almonds, toasted
1/2c chopped walnuts, toasted
1/2c dried cranberries
2 1/2 TBS loose Genmai Cha tea (or other green tea)
6 TBS honey
2/3c brown sugar
1 TBS butter

Directions:

Combine oats, flour, nuts, cranberries, and tea together in a large bowl. Set aside. Next combine honey, brown sugar, and butter in a small pan over medium heat. Stir over heat until ingredients form a liquid and mesh together. Place the mixture onto a 12X16 cookie pan with parchment paper. Using your hands pat the mixture down to cover the whole pan.
Bake at 350* for 20 minutes.
Cut into 2' squares five minutes after taking out of oven and let cool.

www.teachef.com/view_recipe.html?recipe=268

Why not have your tea, and eat, it too with this delicious recipe

Green Tea Cake (Sencha Cake)
Recipe of the Month - November 2008

Ingredients:

3 eggs
2/3 cup sugar
1/3 cup boiled water
2 tbsp plus 1 tsp green tea leaves
1/3 cup vegetable oil
1 1/3 cup flour
1 1/2 tsp baking powder

Preparation:

Preheat oven in 360F. Brew 2 tbsps of sencha green tea in 2/5 cup of boiled water. Cool the green tea. Mix vegetable oil in the green tea. Whisk eggs in a bowl. Add sugar in the bowl. Shift flour, baking powder, and 1 tsp of green tea leaves into another bowl. Add the half of flour mixture into egg mixture and mix quickly. Add the half of green tea mixture into the bowl and mix well. Add the rest of flour mixture into the batter and mix well. Further, add the rest of green tea mixture into the batter. Mix the batter well. Spread some butter on a cake pan and place a baking sheet at the bottom. Pour batter into the cake pan. Bake the cake for 35-45 minutes in the oven.

from About.com: Japanese Food (http://japanesefood.about.com)

Lavender and Honey Shortbread

Recipe of the Month - December 2008

Ingredients:

1 Cup plus 2 Tablespoons Flour
1 1/3 Cups Confectioners Sugar, divided
2 Tablespoons Cornstarch
½ Cup Butter at room temperature, cut into chunks
2 Tablespoons Lavender Honey
½ Teaspoon Dried Lavender
1 Teaspoon Vanilla Extract, divided
2 Tablespoons Milk

Directions:

Mix Flour, 1/3 cup of Confectioners Sugar, and Cornstarch in food processor, then cover. Add Butter and pulse until coarse crumbs form. Add Honey, Lavender, and ½ teaspoon of the vanilla. Cover and pulse until the dough pulls away from the bowl.

Place dough in an un-greased 9 inch tart pan with removable bottom (if you don’t have one, a pie dish or 8X8 baking dish works just as well). Cover with waxed paper and press to form a smooth, even layer. Remove the wax paper. Pierce dough with a fork and then score the top with a sharp knife into 12 wedges.

Bake in a preheated 300oF oven for 25-30 minutes or until firm and starting to brown. (Shortbread should be pale in color.) Place the pan on a wire rack. Cut the shortbread into wedges while still warm but not hot. Remove from the pan to a wire rack to cool.

Mix remaining Confectioners Sugar, Milk, and Vanilla in a small bowl until well blended and smooth. Drizzle over the cooled shortbread.
Adapted from Bon Appetit Magazine December 2008

Chai Spice Cookies

Note: The tea will be used whole in the cookie dough. You may want to sort out any larger pieces or grind.

Ingredients:

3 Teaspoons Chai Tea (such as our Classic Chai Black Tea)
3 Cups all purpose Flour
2 Teaspoons Pumpkin Pie Spice
1 ½ Cups Butter, softened
1 Cup Sugar
2 Egg Yolks
2 Tablespoons Molasses
1 Recipe Powdered Sugar Icing

Directions:

In a medium bowl, combine Tea, Flour, and Pumpkin Pie spice. Set aside.

In a large mixing bowl, beat Butter on medium to high for 30 seconds. Add Sugar, beat until light and fluffy. Beat in Egg Yolks and Molasses. Beat in as much of the flour mixture as you can. Stir in remaining flour mixture. Divide dough in half. Cover and refrigerate 3 hours or until easy to handle.

Preheat oven to 350oF. Grease cookie sheets or line with parchment paper On lightly floured surface, roll half the dough at a time to ¼ inch thickness. Cut dough with 4 inch cookie cutters.

Bake 12 minutes or until edges are lightly browned. Cool on cookie sheets 2 minutes. Transfer to rack to cook completely. Decorate with Powdered Sugar Icing (recipe follows). Makes 18-20 cookies.

Powdered Sugar Icing

Ingredients:

1 ½ Cups Powdered Sugar
½ Teaspoon Vanilla
4 Teaspoons of Milk plus additional milk as needed

Directions:

In medium bowl, combine sugar, vanilla, and milk. Stir in additional milk, 1 Teaspoon at a time until piping consistency.

To Store:

Layer cookie between waxed paper in covered airtight container. Store at room temperature up to 3 days or freeze up to 3 months.
Adapted from Better Homes and Gardens Magazine, December 2008

Lavender Honey Tea Bread

Yield: Makes 8 to 10 servings
Use a Bundt pan or any other decorative ten-cup fluted pan.

Ingredients:

1/2 cup whole milk
2 tablespoons lavender honey
1 tablespoon plus 1/2 teaspoon dried lavender blossoms

2 1/2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

1 8-ounce container sour cream (1 cup)
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
3 large eggs

2 tablespoons powdered sugar

Preparation:

Bring milk to simmer in small saucepan; add honey and 1 tablespoon lavender blossoms. Stir until honey dissolves. Remove from heat; cover and let steep 30 minutes.

Meanwhile, preheat oven to 350°F. Butter and flour decorative 10-cup fluted pan or Bundt pan. Whisk flour, baking powder, baking soda, and salt in medium bowl.

Strain milk mixture into another medium bowl; discard solids in strainer. Whisk sour cream into milk mixture to blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating until blended after each addition. Add flour mixture alternately with milk mixture in 3 additions each, beating just until smooth. Transfer batter to prepared pan; smooth top with rubber spatula.

Bake bread until tester inserted near center comes out clean, about 45 minutes. Cool bread in pan on rack 10 minutes. Turn out onto rack and cool completely.

Combine powdered sugar and remaining 1/2 teaspoon lavender blossoms in strainer set over small bowl. Press sugar mixture through strainer, discarding large bits. (Can be made 1 day ahead. Cover and store at room temperature.) Sift strained powdered sugar mixture over bread.

Baker's wisdom:
For a delicate texture, mix in the dry ingredients just until the tea bread batter is blended.

Adapted from Bon Appétit Magazine February 2006

Tea Latte

Recipe of the Month - January 2009

Are you tired of paying big bucks for your green tea latte at Starbucks? Wondering what to do with the last couple of cups of tea in the pot? Hate to waste it....It's easy enough to pop it in the fridge for tomorrow's iced tea, but who wants cold tea in the middle of winter? Solution: Make your own tea lattes. It's simple. If you have an espresso machine, follow the manufacterers instructions for steaming milk (about 1/2 cup per serving). Reheat your tea, and pour both into a mug. Sweeten to taste. No espresso machine? Heat your milk in the microwave (about 1 1/2 minutes) or in a pot on the stove. Pour into a mug. Add your reheated tea and sweeten. If you want it frothy, give it a quick whip in the blender - not too long so it doesn't cool off - before pouring into your mug. Voila! What kind of tea can you use? Pretty much any kind you like, but I would avoid any with citrus bits in case it reacts with the milk. Try any of the red teas, white teas, chai teas, and of course, Green Tea!

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