This cocktail’s color and flavors make it ideal to serve at fall holiday gatherings. Give it a shake and let us know what you think in the comments below.
- 2 tsp (or one tea sachet) Turmeric Tonic Chai
- 1 1/2 cups (12 oz) freshly boiled water
- 1 1/2 cups (12 oz) bourbon whiskey
- 2 oz ginger liqueur
- 8 dashes Angostura bitters
- Ice cubes
- Make a strong brew of the Turmeric Tonic Chai by steeping the tea for 10 minutes in freshly boiled water. Strain the leaves out. You should have about 9-10 oz chai tea. Chill it for 2 hours.
- Add the strong chai, whiskey and ginger liqueur to a cocktail shaker filled with ice. Shake gently for two minutes.
- Pour into four cocktail glasses. Add some ice, if desired.
- Add 1 - 2 dashes of Angostura bitters to each drink.
Yields four 6 oz cocktails
Hibiscus Tea Cooler
Yield: 4 mocktails
- 4 cups water
- 4 tsp. loose leaf Hibiscus Petals tea
- 1 cup maple syrup
- 2 TB. lemon juice
- 1 TB. lime juice
- 1 cup ice
- In a medium saucepan, combine water, hibiscus tea, and maple syrup over medium-high heat. Bring the mixture to a boil, stirring occasionally, until the maple syrup has dissolved.
- Allow the mixture to cool for 25 minutes, then add lemon juice and lime juice.
- In a tall glass pitcher filled with ice, strain the hibiscus tea mocktail into the pitcher and discard the tea flowers. Refrigerate until ready to use
- To make into a cocktail: When adding the lemon and lime juice, also add 1 cup chilled vodka.
Earl of Grey Buttercream
The holidays are coming up fast and with that, the party invites will soon be pouring in! Mix-up your traditional cookies, cupcakes, or macarons with this sophisticated take on classic buttercream. The sweet scent of vanilla, mixed with the citrusy flavor of bergamot is the perfect way to spark the fun!
- 2 TBS water
- One heaping tsp (or one sachet) Earl of Greytea
- 3/4 c powdered sugar
- 1 whole egg
- 1 egg yolk
- 1 1/2 sticks (12 TBS) unsalted butter, soft
- Bring the water to a boil in a small pot. Turn off heat. Add tea leaves (or sachet), cover and let steep for 5 minutes. Strain out tea leaves, reserving the infused water (should be 1.5 TBS). Add the sugar, turn heat back on, and bring to just below boiling point. Don’t over-stir. Let it heat on its own.
- Beat the eggs and egg yolk until light yellow in color.
- Pour the hot sugar mixture into the eggs all at once, and whisk it in as you go, making a meringue. (You can do this on a lower speed in the mixer). However, it is imperative to pour the hot sugar mixture in quickly and then increase to a higher whisking speed. Keep whisking until the meringue has cooled.
- Cream the butter in a mixer until fluffy, then whisk it carefully into the cooled meringue. Keep mixing until you have a smooth buttercream. If it begins to curdle, just keep mixing - it should resolve itself and come back to a consistent mixture.
- Fill your macarons or frost your cupcakes!
Please Note: This recipe contains raw egg, which may not suit all diets
Frozen Matcha Margaritas
The complex botanical character of matcha stands up to the bold taste of tequila, which is what makes this recipe work! It yields roughly two 12-oz frozen Margs, or three 8-oz margs. Try it yourself and let us know what you think in the comments.
- For the rims:
- 1 TBS kosher salt
- Lime wedges
- For the drink:
- 1.5 cups (12 oz) ice cubes
- 4 oz Moscato wine
- 2.5 oz Cointreau or triple sec
- 2.5 oz Tequila (blanco or reposado)
- 1 oz Grand Marnier
- 2 TBS lime juice
- 1 TBS lemon juice
- 0.75 - 1 tsp matcha (to taste)
- Pour the coarse salt into a small dish. Rim mason jars or Margarita glasses with lime wedge then dip in the salt.
- Combine Cointreau or triple sec, tequila, Grand Marnier and matcha in a glass. Stir vigorously with a fork or small whisk to blend the matcha in completely.
- Combine ice, moscato wine, alcohols/matcha mix, lime and lemon juice into a blender. Blend it smooth.
- Divide mixture between 2 or 3 glasses. Garnish with lime wedges. Enjoy!
“The Boss” Gin Fizz
It’s a deliciously sweet, stunning and sophisticated fruity twist on the classic gin fizz!
- 4 oz gin (infused overnight with Blood Orange Smoothie***)
- 1 tsp superfine sugar
- 2 egg whites
- 6 oz half can San Pellegrino Aranciata Rossa sparkling water
- Blood orange or ruby red grapefruit slices or peel (optional garnish)
- Combine the first 3 ingredients into an empty cocktail shaker & shake vigorously in a figure-eight motion to froth egg whites
- Add ice and shake again
- Strain into a cup, dump the ice, return the cocktail to the now empty shaker and shake again
- Strain into two chilled 6-oz cocktail glasses
- Garnish with Blood Orange slice or peel (optional) and serve
- To make 4 oz infused gin, add 1 Blood Orange Smoothie pyramid sachet to 4.25 oz gin. Steep overnight in a mason jar or other closed container. Remove tea sachet.
When you’re looking for a sustained level of energy to get you through your day, but aren’t ready for the jitters that come with drinking coffee, go for a creamy take on the bulletproof coffee with the bulletproof matcha.
- 1-2 teaspoons coconut oil
- 1 teaspoon organic matcha
- 1 cup alternative milk (coconut, almond, cashew, rice)
- 1/2 cup water
- Optional 1 teaspoon honey
- Heat water to just below boiling (~200°F) on the stove top or in an electric kettle.
- Combine the alternative milk, hot water, organic matcha, coconut oil, and honey (optional) in a blender or food processor.
- Blend for about 30 seconds until frothy. (Please use caution when opening the lid after blending. Hot contents can splatter.)
- Pour into your favorite mug or tumbler, garnish with some cinnamon, and enjoy!
Twilight Rose Romance Cocktail
This seductive and bubbly cocktail is a delicious way to celebrate a romantic evening for two.
- 1/2 cup water
- 1/2 cup sugar
- 10 grams Twilight Pink Rose Tea
- 1 bottle prosecco
- Melt sugar in a saucepan with water and loose-leaf tea over the stove until fully dissolved.
- Once the sugar is dissolved, take the saucepan off the heat and allow to cool down to room temperature- about 30 minutes.
- Strain the simple syrup into a jar.
- Place a teaspoon of the infused simple syrup into each champagne flute.
- Pour the prosecco into the champagne flute, stir, serve, and enjoy!
- Inspired by tea cocktails at The Biker & The Baker in Salida, CO.
Turmeric Rum Rascal Cocktail
You’ll imagine yourself whisked away to a tropical paradise beach after your first sip of this frothy drink.
- 1 teaspoon Turmeric Tonic herbal chai tea (loose)
- 3 oz light rum
- 4 oz pineapple juice
- 1 oz orange juice
- 1 oz cream of coconut
- Infuse the Turmeric Tonic loose leaf in the rum overnight, at room temperature, in a lidded jar.
- Strain out the loose leaf tea. (You should now have about 2 oz of Turmeric Tonic infused rum.) Add the infused rum, juices and cream of coconut to a shaker filled with ice.
- Shake vigorously for one minute. Strain the drink from the ice cubes. Pour into chilled cocktail glasses. Add ice, if desired. Yields two cocktails, so you can share the summer dream!
Sip and enjoy! :) Although, of course we encourage you to always drink responsibly. And let us know how your culinary adventures with Turmeric Tonic are turning out! Follow along with our Turmeric Tonic Tea Recipes series! Next up, Turmeric Pumpkin Chai Oatmeal to liven up breakfast time.
Choco Mint Mojito
This tea-based concept takes the classic mojito and turns it into a mocktail you and your guests will love to drink. It’s great to serve as a welcome drink at parties. The fresh flavors of mint, chocolate and tea, combined with a little fizz and vanilla make a very sophisticated drink. You won’t miss the rum in this one!
This tea-based concept takes the classic mojito and turns it into a mocktail you and your guests will love to drink.
- 1 tablespoon choco-mint truffle loose leaf tea (You may also use 2 sachets, instead)
- 8 oz water
- 3/4 cup loosely packed mint leaves
- 1 lime
- 1 bottle (12-oz natural cream soda, chilled)
- 16 ice cubes (or as needed, distributed in 4 tall cocktail glasses)
- Steep the Choco-Mint Truffle tea in the 8 oz boiling water. Remove tea leaves and let come to room temperature. (Note: You may also chip the tea to cool it down, but this will cloud it, affecting only the look, but not the flavor!)
- Muddle the mint leaves with lime juice in a pitcher.
- Add cooled tea and chilled cream soda. Stir gently to mix.
- Serve over ice and enjoy!
Did you know? The mojito didn’t start out with rum, but rather as a medicinal drink. in the 1500s, Sir Francis Drake landed in Havana to ransack the city for gold. His plan to do so failed, but in the process, the Mojito was born. Drake’s crew was suffering from scurvy and dysentery. He sent a small party ashore to search for remedies. They returned with a recipe from the local South American Indians for a tonic made from mint leaves with juice from sugar cane and limes. The legendary cocktail names “El Draque” using similar ingredients and rum became popular in Cuba after that time, and was supposedly named after Drake himself.
An empowering vegan milk made with three superfoods. We especially love it served over ice, with cinnamon on top.
- 1 tsp turmeric tonic tea
- 1 cup almond milk
- 1/2 tsp organic matcha
- 1/2 tsp maca powder
- 1 tsp honey, maple syrup, agave (optional)
- 1 dash cinnamon
- Spoon the turmeric tonic herbal tea blend into almond milk, in a small saucepan. Heat over low-medium heat. When it nears a boil, remove from heat, cover and let steep for 8-10 minutes. Strain the herbs out of the milk.
- When it nears a boil, remove from heat, cover and let steep for 8-10 minutes. Strain the herbs out of the milk.
- Strain the herbs out of the milk.
- Combine matcha green tea powder with maca powder.
- Add 2 tsp water and mix into a paste. Once it’s smooth, whisk or blend the paste into warmed the turmeric almond milk infusion.
- Sweeten, if desired. Serve warm or over ice. For an extra treat, add a sprinkle of cinnamon on top!
Enjoy! And let us know how your culinary adventures with Turmeric Tonic are turning out! Follow along with our Turmeric Tonic Tea Recipes series! Next up, we’re mixing it up with a Turmeric Vodka Cooler!
Turmeric Vodka Cooler
This sophisticated drink is sweet, tangy and spicy. So delicious, you won’t be able to help but share the goodness!
- 1 tsp turmeric tonic tea
- 3 oz vodka
- 1/2 oz rose's lime juice
- 1/2 oz pineapple juice
- Infuse the herbal tea blend in the vodka overnight, at room temperature, in a lidded jar.
- Strain out the herbal tea. (You should now have about 2 oz of Turmeric Tonic infused vodka.)
- Add the infused vodka, pineapple juice and Rose’s lime juice to a cocktail shaker filled with ice. Shake gently for two minutes.
- Pour into cocktail glass. Double the recipe and share with a friend!
Enjoy! And let us know how your culinary adventures with Turmeric Tonic are turning out! Follow along with our Turmeric Tonic Tea Recipes series! Next up, by popular demand, comes another tea cocktail recipe: Turmeric Rum Rascal Cocktail!
Bulletproof Black Tea
Here’s a modern rendition of Butter Tea you can make at home. And believe us when we say, you’ll never again crave a typical latte!
- 1 cup organic Pu'erh (or your favorite black tea)
- 1 tsp organic unsalted butter
- 1 tbsp organic virgin coconut oil
- 1 tsp honey (optional)
- Prepare some hot water to steep your Pu’erhor favorite black tea for 5 min in a cup.
- After the tea is steeped, pour it into a blender with the rest of the ingredients.
- Mix on high for 1 minute until frothy. (Please use caution when opening the hot liquid in the blender.)
- Sip and enjoy this highly satisfying energy tea!
Gin and Ginger Tonic
The gin & tonic, a thirst quenching classic for summer entertaining. Try spicing up this traditional cocktail with a splash of ginger. Our Organic Ginger tea will ease the mind and body after a hard day’s work, while still giving a bit of a zip.
- 1 ½ oz. – Gin
- 2 oz. – Ginger tea (pre-brewed and chilled)
- Tonic water
- Splash of Cranberry Juice
- 1) Brew and chill the Ginger Tea ahead of time
- a. Scoop 1 tsp. of Organic Ginger Tea into a paper filter or infuser
- b. Add 212° boiling water
- c. Steep for 3-5 minutes
- d. Remove tea leaves and store in the refrigerator until cool
- 2) Prepare a glass with ice
- 3) Pour 1 ½ oz. of gin of the ice
- 4) Add 2 oz. ginger tea
- 5) Slowly pour tonic water to desire amount
- 6) Add a splash of cranberry juice
- 7) Squeeze a slice of lime into glass
- 8) Stir
- 9) Garnish with lime and enjoy!
PRO TIP: If you really like ginger, muddle fresh ginger with a squeeze of lime and add that to your drink, yum!
One of the best things about herbal tea is not only the flavor and benefits. It’s the opportunity to grow many herbs by yourself and make your own blends. Although Camellia sinensis, a plant used for making real tea, can nowadays be grown at home too, it’s still very difficult to make your own black or green tea at home. This is where herbal teas win.
The ease of growing them at home gives you an opportunity to try many different flavors and enjoy them at any time. But apart from being delicious and refreshing, herbal teas may offer numerous health benefits – from boosting the immune system to making you fall asleep more easily.
Making Herbal Tea
Herbal teas are very easy to make at home. Although you can easily enjoy make herbs on their own, take a step further and try making your own blend. You can make herbal tea blends from both fresh herbs and dried herbs.
Make a small amount first and adjust the ratio of ingredients to your taste. Some ingredients are stronger than others, so change the amounts slowly to keep the balance. IF you make larger quantities, store the tea in the airtight container. If you are using a glass jar, always keep it away from light.
To brew, use about one teaspoon per cup and steep for 5-10 minutes in boiling water.
Homemade Herbal Tea Recipes
- Lemon and elderflower tea for fighting common flu
Elderflowers and lemon might easily become your most favorite herbal tea in the world. While lemon tea is a no stranger to tea drinkers, elderflowers are still not as widely used as they deserve. Some studies showed that elderberry flower may have help to relieve the flu symptoms . However, the best part of elderflower tea is – the flavor. Because of its unique and sweet flavor, these flowers are popular for making syrups and flavoring soft drinks and water. They blend amazingly well with lemon too. You can use both fresh and dry flowers. Wash them before use. Elderflower usually grows freely in nature and start blooming around May.
Blend: (for 1 cup)
- 1 spoon of elderflowers
- 1-2 teaspoons of lemon juice
- 1 teaspoon of honey
- Ginger tea
Fresh, dried, pickled or powdered, ginger tastes well in any form and in any dish or drink – especially in tea. Ginger tea is the only tea we absolutely recommend making with fresh instead of dry ingredients. Peel, wash and slice ginger into thin slices. Then add it to a small saucepan together with 1 ½ cup of water and a few peppercorns. Bring it to a boil and let it simmer for another 10-15 minutes. Strain, add honey and drink. Why adding peppercorns to a blend? Both ginger and peppercorns may warm you up, may offer benefits for the digestive system and positively influence the mood .
Blend: (for one cup)
- ½ – 1 inch of fresh ginger
- A teaspoon of honey
- A few peppercorns
- Mint and lavender
Upgrade the simple mint tea by adding a touch of lavender flowers. Lavender may help with relaxation, and help freshen the breath. Together with mint it gives a delicious and potent tea with relaxing, antimicrobial, antiviral and antioxidant properties.
To brew mint and lavender tea, use about 1 teaspoon of dry leaves. Bring water to a boil and let it cool for a few minutes. Oversteeped lavender tea may become bitter. You can easily fix this by adding a spoon of honey. Once brewed, you can cool it down and serve with honey and ice as iced tea.
Blend: (for 2 cups)
- 1 spoon of mint
- ¼ spoon of lavender flowers
- 1 teaspoon of honey
- Chamomile and lemon balm
When you combine two tasty herbs with relaxing properties, you get the most delicious sleepy time tea in the world. Lemon balm or melissa is a herb from a mint family with mild minty and lemony flavor. It blends well with the sweet herbal flavor of chamomile.
Blend: (for 3-4 cups)
- 1 spoon of dried chamomile flowers
- 1 spoon of dried and crushed lemon balm leaves
- Herbal chai tea
Nothing beats a cup of warm chai – in any season. While the real chai is made with strong black tea, herbal chai has no caffeine at all. This warm and soothing drink can be made with powdered or crushed spices. The best base for a herbal chai is pure rooibos tea. It’s strong enough to hold all the spices and blends well with milk. Rooibos is naturally lightly sweet, and won’t have a bitter taste even if over-brewed.
Blend: (for 4-5 cups)
- 4 spoons of rooibos tea
- 1 teaspoon of ginger powder
- 2 inches of crushed cinnamon bark
- ½ -1 teaspoon of crushed cardamom
- ½ -1 teaspoon of cloves
- Cinnamon and apple
Cinnamon and apple tea is true classic in the world of herbal fruit teas. You can make them from cinnamon stick and cinnamon powder, and with fresh and dried apple pieces. For making the best homemade fruit teas, fruit drying machine could come in handy. However, if you don’t have one, you can make this tea from fresh apples too, or even dry them in an oven on a very low heat. If possible, choose organic apples. If you are using cinnamon stick and making a larger amount of tea for later, crush it first.
- 1 spoon of dried apple pieces
- ½ spoon of crushed cinnamon bark
Disclaimer: This article is for informational purposes only. It’s not intended to replace medical advice, diagnosis or treatment. Every person is different and may react to different herbs and teas differently. Never use teas or herbs to treat serious medical conditions on your own. Always seek professional medical advice before choosing home remedies.
Photo Credit: Jason Leung