These directions are for one cup. If you are brewing a tea pot of 3-6 cups of water then use tablespoons instead of teaspoons. If you want stronger tea, use more tea leaves instead of increasing the brewing time. Tea can become bitter if brewed too long.
Irish Soda Scones
2 cups all-purpose flour 1 Tbsp baking powder 1/2 tsp baking soda 1/4 tsp salt 2 Tbsp sugar 1/2 cup butter cut up 2 tsp caraway seeds 1/2 cup currants 2/3 cup buttermilk 1 Tbsp buttermilk or milk
Combine first 5 ingredients. Cut butter into the mixture with a pastry cutter. When the butter is broken into small pieces stir in the caraway seeds and currants. Mix in the buttermilk until just moistened. Be careful not to overwork the dough. Cold butter and less mixing helps the scones stay tender. Turn the dough out into a lightly floured board and kneed five times. Form into an 8-inch circle and cut into 8 - 16 wedges (depending upon the desired size). You can also roll the dough out until about 3/4 inch thick and cut with a biscuit cutter. Place one inch apart on a lightly greased baking sheet. Brush the tops with buttermilk or milk. This will help the tops brown. Bake at 425 degrees for 14 minutes or until scones are golden brown.
Apple Spice Cake Oatmeal
2 Tbsp Apple Spice Cake fruit tisane from Trail Lodge Tea 1 Tbsp butter 1 cup steel cut oats 1/2 cup milk 1/4 cup buttermilk
Put the Apple Spice cake fruit tisane in a tea infuser, tea basket, or paper tea filter. Pour the boiling water in a teapot and then put in the infuser or whatever brewing device you are using. Steep for 10 minutes. While the tea is brewing, melt the butter in a large saucepan. Next, add the steal cut oats and stir for 2 minutes. Add 3 cups of the brewed Apple Spice Cake tisane. Stir and then simmer without stirring. After the mixture has simmered for 25 minutes, add the milk and buttermilk. Stir to combine ingredients and cook an additional 10 minutes. Optional: you can stir in the fruit and nut mixture from your tea infuser. Spoon the oatmeal into serving dishes. You can add additional milk or sugar if desired.
Tropical Milk Tea
I didn't include amounts in the recipe because it depends on the size of glass you are using and the number of drinks you want to make.
1 pot of brewed tea, cooled (Suggested teas- Tropical Fruit Tea or Strawberry Mango) Coconut milk (You could replace this with soy milk and coconut flavoring if you are lactose intolorant) Coconut Gel/ Nata De Coco (Found in Asian or International grocery stores) Ice cubes Barrel/ Jumbo straws (Found in Asian or International grocery stores or where bubble tea supplies or sold)
Cut up the coconut gel into small pea size pieces or smaller (small enough to swallow). Put a couple tablespoons of the gel into each glass you are serving. Then fill the glasses 1/3 of the way with the cooled tea. Next, fill the glasses about 2/3 of the way up with the coconut milk. Then add ice cubes and a straw. This makes a fun drink because you have to chew it too!
Chai Latte (or any Latte you want)
(This recipe is for a 4 cup tea pot. Adjust amounts to fit your teapot.)
2 Tbsp. Katmai Chai1 cup milk
3 cups boiling water ¼ cup sugar
Steep the tea leaves in 3 cups of water for 5 minutes. I use a paper filter or basket so I don’t need to strain the leaves out of the tea. If you have a milk steamer and frother, use that to steam your milk. Otherwise, stir the sugar and milk in a small saucepan and heat on stove. Once the milk starts to steam, pour it into your teapot. Stir and it’s ready to serve.
Basically, tea latte is just double strength tea with steamed milk. You can adjust any ingredient to suit your taste. I usually don’t add the sugar to save calories and I don’t like my tea sweet.To make traditional Chai, use Katmai Chai for the tea and honey instead of sugar. Try using different teas, flavoring, soy milk etc. Suggestion: Rooibos Tiramisu, milk, and hazelnut flavoring.
2 Tbsp. ground Katmai Chai (available at Trail Lodge Tea)
In a large bowl, mix oil, chocolate, and granulated sugar. Mix in one egg at a time until well blended. Add vanilla and mix again. In a medium sized bowl, stir ground chai, flour, baking powder, and salt togther. Next, stir flour mixture into oil mixture. Chill dough several hours or overnight.
Heat oven to 350o. Shape dough into 1" balls. Mix powdered sugar and cinnamon together in a small bowl. Roll bolls in powdered sugar mixture and place on greased baking sheet about 1 to 2 inches apart. Bake for 10 to 12 minutes. Makes about 5 dozen cookies.
Christmas Chai Spritz
1 cup butter 2 1/4 cups all purpose flour
1/2 cup granulated sugar 2 Tbsp. ground Katmai Rooibos
1 egg 1 cup powdered sugar
1/2 tsp. salt 2 tsp. Katmai Chai (available at Trail Lodge Tea)
1 tsp. vanilla boiling water
Steep 2 tsp. Christmas Rooibos in boiling water (at least 1/4 cup but no more than a cup). Heat oven to 400o. Mix butter, sugar, egg, salt, and vanilla thoroughly. Mix together flour and ground Christmas Rooibos in a seperate bowl. Next, work flour mixture into wet ingredients. Force dough through a cookie press onto an ungreased baking sheet. Bake 6 to 9 minutes. Cool on cookie racks. Mix together powdered sugar and enough Christmas Rooibos tea to make a glaze. (You can drink any remaining tea.) Drizzle the glaze over the cookies.
1 tsp. vanilla 2 Tbsp. Ground Katmai Chai (available at
Trail Lodge Tea)
Mix sugar and butter. Add egg and vanilla and mix thoroughly. Stir dry ingredients together in a seperate bowl. Mix dry ingredients into creamed mixture. Refrigerate 2 to 3 hours.
Heat oven to 375o. Roll dough out on a lightly floured surface until about 1/4" thick. Cut out into desired shapes and transfer to lightly greased cookie sheets. Bake 7 to 8 minutes. Cool on cookie racks. Makes 2 - 5 dozen cookies, depending on the size of your cookie cutters. Frost and decorate however you wish. I used royal icing flavored with chai or you can use your favorite frosting recipe replacing the liquid ingredients (i.e. milk or water) with brewed chai.
2 - 4 oz double strength Katmai Chai (available at Trail Lodge Tea)
Brew 2 tsp. of Katmai Chai in 1 cup of water (don't steep more than 5 minutes). Beat meringue powder, powdered sugar and 2 to 4 oz of chai for 5 to 6 minutes. Increase the amount of chai if you desire a thinner icing. If you want to pipe first and then fill with a thinner icing, start with 2 oz of chai. Do your piping first and then beat in more chai and use that icing to fill the inside of the cookies.