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Tea Recipes

Some of our favorite recipes for our tea blends!

Basic Tea Concentrate:

  • Measure: Make the tea using twice the standard measurement for your tea. For example, if you would normally use 1 teaspoon of tea per cup of water, here you would use 2 teaspoons of tea.
  • Steep: Steep the tea for the normal amount of time.
  • Strain: Strain out the tea leaves.
  • Cool: Cool the tea concentrate to room temperature.
  • Store: Refrigerate the tea concentrate in a covered container for up to 2 days.
  • To serve, dilute the tea concentrate with freshly boiled water. You can experiment with the exact ratio, but in general you use an equal volume of water. For example, if you have 1 quart of tea concentrate, top it off with 1 quart of boiling water. Depending on the size of your gathering and other party logistics, you can dilute the tea in individual teacups, a teapot, pitcher, or large urn.

Tea Sparkler: Mix 1oz tea concentrate with approximately 10ozs seltzer water, or to taste. Serve over ice. Works best with fruit or herbal teas.

Cream Soda: Mix 1 oz tea concentrate, 2 ozs light cream & 10 ozs seltzer water. Stir vigorously until froth forms. Our favorites: Lavender Lady Grey, Earl Grey Cream, Black Currant Cream, Maple Bourbon & Nutmeg, and Straweberry Spice.

Milk Tea: Mix 1-2 ozs tea concentrate wtih milk or dairy replacement and stir well. Serve chilled. Try with a robust black tea. 

Tea Latte: 3 tsp tea, 1 cup water, 1/2 cup steamed milk or cream, 1/2 sugar or condensed milk. Steep tea in hot water (at the tea's recommended temperature) and add to steamed milk.

Tea Cafe Latte: Combine 1 tsp tea concentrate to 3 ozs milk or cream and froth well. Delicately pour over espresso, coffee, or robust tea blend. Try with Salted Caramel, Raspberry Truffle, Maple Bourbon & Nutmeg, or Pumpkin Spice 

London Fog (Earl Grey Latte)

  • 2 tsp Earl Grey Cream Tea (or use Lavender Lady Grey or Decaf Earl Grey Cream), 3/4 cup boiling water 
  • 1/3-1/4 cup milk
  • 1 - 1 1/2 tsp vanilla syrup (according to taste)

Prepare tea as usual; while the tea is being infused, microwave the milk in a microwave safe mug and microwave for 30 seconds to 1 minute. Whisk hot milk and add vanilla and steeped tea. Note: tea can steep in milk, but the flavors tend to be better when steeped in water. 

London Fog Tea Latte (Starbucks hack)

  • 1 16 oz tea (3 tsp tea steeped in 16 ozs of boiling water for 3-5 minutes)
  • 1-2 pumps vanilla syrup (or 3 packs of sugar)
  • 3-4 ozs of steamed milk

Combine ingredients and enjoy the idea that you just saved $4.00+!



Tea Infused Vodka (or Gin): 1 1/2 cups of vodka (or gin), 3 tablespoons of tea leaves. Combine ingredients in a clean glass jar and cover with lid. Steep for 3 hours or overnight then stain and discard leaves. 

Caramel Apple: 10 oz apple cider, 1 oz Salted Caramel tea concentrate, 1 oz vodka or rum, dash of cinnamon. Mix well and enjoy warm or chilled.

Earl Grey Martini: 3 ozs Early Grey Cream infused Gin, 6 ozs basic sweet syrup, 2 tablespoons orange juice, 1 tablespoon lemon juice. Combine ingredients in a cocktail shaker over ice and strain into ice filled glasses. Top each with seltzer if desired. Also try with Lavender Lady Grey or Decaf Earl Grey Cream. 

Earl Grey Hot Toddy:  steep 3 tsp of Early Grey Cream in 1 1/2 cups boiling water for 3-5 minutes. Add 1-2 ozs of your favorite bourbon and 4 tbsp lemon juice and 2 tbsp honey. Pour into 2 cups and garnish with lemon. 

Lady Grey: 1/2 oz Lavender Lady Grey tea concentrate, 3 ozs vodka, 4 oz club soda. Shake well with ice and serve chilled.



Chai Tea Cookies: Makes about 2 dozen cookies
(Try with Vanilla Spice Chai, Chocolate Chai, or Caramel Chai Pu-erh)
1 cup all-purpose flour 
1/4 cup sugar 
1/4 cup powdered sugar 
1 tablespoon chai tea
1/2 teaspoon ground cardamom, optional
1/2 teaspoon ground cinnamon, optional
1/4 teaspoon salt 
1/2 teaspoon vanilla 
1/2 cup unsalted butter
In a food processor or small chopper, pulse the flour, sugar, powdered sugar, tea mix, and salt until the tea is pulverized and distributed throughout the dry ingredients. If desired, add the cardamom and cinnamon as well, which will give a more pronounced chai spice flavor to the cookies.
Add the vanilla and butter. Pulse together just until a rough dough is formed. Scrape the dough out of the chopper and form into a log 8 to 9-inches long on a piece of wax or parchment paper. Wrap the paper around and roll the log smooth. Freeze the dough, or chill for at least 30 minutes.
To bake, preheat the oven to 375°F and line a baking sheet with parchment or a Silpat. Use a sharp knife to slice the chilled or frozen log of dough into 1/3-inch-thick pieces. Place on the baking sheet and bake until the edges are just beginning to brown, 10 to 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks. Store cooled cookies in an airtight container.

Earl Grey Tea Cookies: makes 2 dozen

(Try with Lavendar Lady Grey, Earl Grey Cream, or Decaf Earl Grey Cream)
1 cup all purpose flour 
1/4 cup sugar 
1/4 cup confectioners' sugar 
1 tablespoon Earl Grey tea leaves
1/4 teaspoon salt 
1/2 teaspoon vanilla 
1 teaspoon water
1/2 cup unsalted butter
Preheat oven to 375°F. Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized.
Add vanilla, water, and butter. Pulse together until a dough is formed. Form the dough into a log onto a piece of wax or parchment paper. Wrap the paper around and roll the log smooth. Freeze now, or chill for at least 30 minutes.
When chilled, slice the log into 1/3 inch thick pieces. Place on baking sheets and bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.


Earl Grey Infused Blender Mousse: Makes four 4 oz. servings

(Try with Lavendar Lady Grey, Earl Grey Cream, or Decaf Earl Grey Cream)

6 ozs bittersweet or semisweet chocolate chips (about 2/3 cup)
1/2 cup boiling water
2 tsp Earl Grey Cream tea leaves
2 tsp orange zest
4 tsp granulated sugar
2 tsp vanilla extract
2 large egg whites
Lightly sweetened whipped cream, mascarpone, or greek yogurt (for topping)
Instructions: Bring water to a boil. Add tea leaves, orange zest, and sugar. Cover and steep for five minutes. Place chocolate chips and vanilla extract in blender. Strain steeped tea into blender (you want just the liquid in the blender, not the zest). Let sit about 30-60 seconds to allow the chocolate to begin to melt. Cover the blender and blend on high for 15 to 30 seconds. Add egg whites to the blender, cover, and blend on high for about 60 seconds. Divide mousse between 4 small serving containers. (Get creative! Think 1/2 pint mason jars, tea cups, cute bowls, etc.) Cover and refrigerate until set. This usually takes about 3 to 4 hours, but can be done up to 2 days in advance. Top mousse with a dollop of lightly sweetened whip cream, mascarpone, or greek yogurt, and serve. I used greek yogurt with a pinch or orange zest and a splash of orange juice quite successfully, but play around with your own favorite flavorings!
Smoky Meat Rub
Lapsang Souchong is a smoked tea that really gives that smoky aroma when paired with basic spices for a rub.
1 part of each of the following: black pepper, salt, sugar, cumin powder, sweet paprika
2 parts lapsang souchong
1/2 part ground red pepper
Combine and rub on your choice of meat for a smoky spicy flavoring. 
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