Teas and Infusions

This is a place purely devoted to tea. Not just pictures of tea, but actual recipes and tips for making and brewing your own. Here will be posted recipes we have found and those we have created ourselves. If you have any tips or recipes yourself, feel free to submit them.

[fullcravings]

Brownie Butter Cake

[gastrogirl]

hibiscus strawberry rhubarb iced tea.

[gwathir]

Pomegranate-Flavored Green Tea

[veganinspo]

Green Tea Cookies

[kkoongie]

OH SWEET BABY JESUS I HAVE NEVER BEEN HAPPIER TO SEE A RECIPE ON TUMBLR

[allthateverwasorwillbe]

How to Make  Ginger Tincture

A ginger tincture is easy to make and is wonderful for treating:

nausea

motion sickness

stomach flu

congestion

chills

Simple to follow instructions. I just want to comment that she includes the option to use store purchased dried ginger as you would find in the spice section…….. please do not do that okay. Stick with the fresh stuff! 

[lady-laerwen]

Perfect for cold and flu season!

[gastrogirl]

blackberry custard cake.

[plantcrush]

Refreshing Ginger Tisane: a natural indigestion & headache remedy! 

[honeycoyote]

Dragons Fire Tea

a Spicy warming tea, to fuel your inner dragon fire. 

Materials Needed:

7 whole Cloves

2 orange slices

2 cinnamon sticks broken

Fresh grated Ginger

4 tsp brown sugar or Honey

Boil water and steep for 10 minutes the  strain.

-By HoneyCoyote-

[acornsandrabbits]

[hello-delicious-blog]

Honey Cake

Ingredients:  For the Cake:

1 cup butter (softened)

1 cup honey (I used raw local honey)

1 1/2 cups self-rising flour

3 eggs

For the Frosting:

1 cup powdered sugar

1 tbsp. melted butter

1 1/2 tbsp. milk

1 teaspoon honey

Directions: Preheat oven to 350.

In a large bowl, cream the butter and honey, then add the eggs. Slowly add the flour 1/2 cup at a time.

Pour into a greased 8 inch cake pan, or loaf pan and bake for about 45-50 minutes, until a skewer comes out clean.

While the cake is cooking you can make the frosting by warming the milk slightly and mix in the honey until dissolved. Afterwards, mix in butter and then powdered sugar.

After the cake is cooked and cooled down, slice it up and pour the frosting over the cake as a glaze.

[vegan-yums]

[hello-delicious-blog]

Perfect Peach Iced Tea

Ingredients:

1 cup organic cane sugar

1 cup water

2 ripe peaches, thinly sliced + more for serving

2-3 Tbsp loose leaf black tea (3-4 tea bags), depending on how strong you prefer it

8 cups filtered water

Directions: Bring sugar, water and peaches to a boil in a small saucepan. Then lower heat and use a wooden spoon to stir and crush the peaches to infuse the flavor.

Once the sugar is dissolved, cover, remove from heat and let steep for for 25-30 minutes.

In the meantime, brew your tea using either a large pot or a tea maker. I use this loose leaf tea steeper from IngenuiTEA. NOTE: Use less tea if you prefer it weaker, or more tea if you prefer it stronger, and try not to let it steep longer than 4-5 minutes or it can get bitter.

Once brewed, remove tea bags or strain out loose leaf tea and transfer to a pitcher. Refrigerate to cool.

Once your simple syrup is finished, pour into a bottle or container over a fine mesh strainer to strain out peaches. You can reserve the peaches for later use, such as to place over oats or ice cream sundaes.

To serve, either set out simple syrup and add as much to the tea as you like, or add all of the simple syrup to the tea and stir. I prefer leaving it separate. Serve tea over ice and fresh sliced peaches. Yields about 10 servings (with ice and peaches).

[applesandrosemary]

Roasted Apple & Rosemary Tisane

Ingredients:

3 apples

1 small sprig of rosemary

1 tsp honey

Directions:

Preheat oven to 350F.

Wash apples well, and place them in a small pan to roast. Roast apples for about 45 minutes until their skins begin to wrinkle and the juices begin to seep out. Meanwhile, boil a kettle.

Cut apples into quarters and place them in a clean glass jar. If any apple juice accumulated in the pan, tip it into the jar.

Add the sprig of rosemary and fill the jar with hot water. Cover with a lid and let steep in a warm place for one hour.

Remove the rosemary (unless you like a strong infusion of the herb, but too much and it can taste soapy), cover again and steep for another hour.

Strain tea into a cup and sweeten with a touch of honey. You may want to reheat it as it will have cooled considerably.

Float an apple slice on top, then find a quiet place to savor your cup.

[veganinspo]

Cake with Rose Syrup Jelly

[f525252-blog]

Make tea-time anytime with these 9 tea-filled recipes.

Read more: 9 Tea-Filled Recipes on Food52.

[rainezea-deactivated20160214]

Homemade flu-fighting tea recipe featuring lemon, cinnamon, ginger, cloves, turmeric, cayenne, and raw honey.

[teas-and-infusions]

I've noticed a couple of my friends getting the flu, this should help.

[vegansaurus]

[yum-alert-blog]

Green Tea Coconut Cookies

Ingredients: ½ cup vegan buttery spread ½ cup unrefined coconut oil (not refined) 2 tablespoons matcha green tea powder ¼ cup + ½ cup powdered sugar, divided ¼ cup sweetened shredded coconut (optional*) 2¼ cups all-purpose flour

Directions: Preheat oven to 400º F.

Cream together buttery spread, coconut oil, green tea powder and ¼ cup powdered sugar until smooth. Add shredded coconut and flour and mix until combined. Mixture will be somewhat crumbly but should stick together.

Roll dough into 24 balls, approximately 1½ inches in size. Place on an ungreased cookie sheet and bake in preheated oven for 10-12 minutes or just until set.

Meanwhile, place ½ cup powdered sugar in a wide, shallow dish; set aside.

Remove cookies from oven and allow to cool for 10-15 minutes. Roll each cookie in powdered sugar and set aside until completely cooled.

Yields 24 (1½ inch) cookies

Tip: If you prefer to use unsweetened shredded coconut, increase ¼ cup powdered sugar to 1/3 cup and proceed with recipe as directed.

[yum-alert-blog]

Basil-Oregano Pumpkin Pie Bars A Hello Delicious! Original Recipe

Ingredients: 1/2 cup real butter 1/2 cup brown sugar 3 whole eggs 1 1/2 cup flour + 1/4 cup flour 16 oz canned Pumpkin 1 12oz can evaporated milk 1 1/2 cup whole milk 1 tbp Basil” 1 tbsp Oregano 1 tbsp Vanilla extract 1 tsp Rosemary 1/2 tsp clove 1 tsp Pumpkin Pie Spice

Directions: In a small sauce pan, bring the 1 and 1/2 cup whole milk to a boil and cut the heat as low as possible as it starts to boil up the pan. Add the Basil, Oregano, and Vanilla, crush the rosemary, and add to the pan. Allow to simmer on (ridiculously) low heat for 1-2 hours, stirring occasionally until the milk has reduced to between 1/2 and 1 cup.

Poor into a pyrex measuring cup with ounce markings on the side, and top off with the evaporated milk until total ounces equals 12. refrigerate for 3 hours. (Congratulations you just learned how to make your own condensed milk).

When ready to make the bars, preheat the oven to 350 degrees Fahrenheit.

Beat together the flour and sugar, then add 1 egg and beat till light and fluffy. Mix in 1 and 1/2 cup flour until a dough forms (dough should still be a bit wet and sticky, unlike if you were making regular sugar cookies).

Press dough into the bottom of a glass baking dish and bake at 350 for 10 - 15 minutes.

While the crust is baking, whisk together the other two eggs. Add in 16 ounces of pumpkin puree, with 1/2 cup sugar, 1/4 cup flour, and the rest of the seasoning and mix until well blended. Add in the milk mixture, and stir completely.

Remove the crust from the oven and gently poor the pumpkin mix over it. Bake until done- about 35-40 minutes. Remove from oven and allow to cool completely before serving.

[oldcoyote]

Hot Apple Spiced Tea

[oldcoyote]

with the southern hemisphere heading into winter, this tea is a delicious way to warm up the cold nights. it also helps to relieve nausea and clear the head.

1 pound (500g) of green apples, cored & quartered

2 cinnamon sticks

5 whole cloves

½ teaspoon of nutmeg

½ teaspoon of allspice

2 pieces of orange peel

2 to 3 tablespoons of 100% pure maple syrup

1. place all the ingredients except the syrup into a large pot, and cover with half a gallon (2 litres) of water.

2. bring to boil on the stove

3. once the water boils, reduce to simmer for half an hour until the apples break up (note: if you leave the lid off the pot, your house will fill with that amazing, spicy apple cider smell)

4. strain the liquid into a large jug

5. add 2-3 tablespoons of 100% pure maple syrup to taste (i don’t always use the maple syrup, but it does give it body, and that apple-cider like taste. you can also use brown sugar if you prefer it.)