Holiday Tea Recipes
Prepare for your holiday guests with sweet offerings and fireside tea-infused treats. Find all the recipes below.
Cookies for Santa
Make a new holiday tradition with your little loved ones. This year let them help you out in the kitchen while making holiday cookies for Santa. These Earl Grey Tea Madeleines with Honey are a delightful twist on the classic French treat. Enjoy with a warm cup of Rooibos tea (caffeine free) and snuggle up for a reading of The Night Before Christmas. A perfect way to calm them down before bedtime – and make a lasting memory.
Holiday Party
Spice up your holiday party with Teavana Tea Eggnog Latte. A new take on the traditional stand-by, your guests will love this spicy tea-infused drink. I especially love how it can be customized to taste by changing out the tea blends!
Looking for a unique party snack? Try Bacon and Cashew Caramel Corn for a salty-sweet, oolong-infused temptation your guests will devour. Make it a day in advance and you can spend time with your guests and not in the kitchen!
A Sweet Surprise
No holiday feast is complete without a festive dessert. Indulge your guests in Green Tea Cheesecake with Raspberries. The naturally beautiful red, green and gold colors make a stunning addition to your holiday table. A unique and delicious ending to your holiday meal.
Enjoy and Happy Holidays!
Earl Grey Tea Madeleines with Honey
5 tbsp unsalted butter (plus additional for molds, room temperature)
2 tbsp Earl Grey loose tea (Try Earl Grey Creme Black Tea)
3/4 c. all purpose flour
1/2 tsp baking powder
Pinch of salt
2 large eggs
1/3 c. sugar
2 tbsp honey
2 tsp vanilla extract
1/2 tsp (packed) finely grated lemon peel
Line small sieve with 2 layers of damp cheesecloth and set sieve over small bowl. Melt butter in saucepan over low heat. Mix in tea. Steep 10 minutes. Pour into sieve. Twist cheesecloth tightly around tea mixture, releasing tea-infused butter into bowl.
Sift flour, baking powder, and salt into medium bowl. Beat eggs and sugar in large bowl until thick, about 4 minutes. Add honey, vanilla, and lemon peel; beat 1 minute longer. Gently fold in dry ingredients, then tea-infused butter. Press plastic wrap onto surface of batter; chill batter at least 3 hours and up to 1 day.
Center rack in oven and preheat to 400°F. Brush twelve 3×2-inch madeleine molds with butter. Dust with flour; tap out excess. Place pan on baking sheet. Drop 1 scant tablespoon batter into each mold (batter will spread while baking, filling molds completely).
Bake madeleines until golden and tester inserted into center comes out clean, about 10 minutes. Sharply rap pan on work surface to loosen madeleines, then turn out onto rack. Serve warm or at room temperature.
Teavana Tea Eggnog Latte
8oz. water
4oz. eggnog (or substitute your favorite soy eggnog)
3 tsp. Matevana Herbal Tea*
3 tsp. Taj Masala Chai**
3 tsp. German Rock Sugar
16oz. ice + top with ice
Steep 5 minutes.
*For a more chocolatey chai, try JavaVana Mate.
**For a sweeter eggnog, try Tiramisu Treviso
Bacon and Cashew Caramel Corn
1/2 c. popcorn kernels
2 tbsp vegetable oil
6 oz. bacon, chopped
1/2 c. unsalted raw cashews (one 2.5-ounce package)
1 tsp coarse kosher salt or coarse sea salt
1/4 tsp cayenne pepper
1/4 c. heavy whipping cream
1 tsp oolong tea (Try Toasted Nut Brulee Oolong)
Nonstick vegetable oil spray
1 1/2 c. sugar
1/4 c. water
2 tbsp light corn syrup
Preheat oven to 300°F. Heat popcorn and oil in covered heavy large pot over medium-high heat until kernels begin to pop. Using oven mitts, hold lid on pot and shake pot until popping stops. Pour popcorn into very large bowl. Cook bacon in heavy large skillet over medium heat until almost crisp. Using slotted spoon, transfer to paper towels to drain; cool. Add bacon and cashews to bowl with popcorn. Sprinkle with coarse salt and cayenne; toss to coat.
Bring cream and tea to boil over medium heat. Remove from heat; steep 15 minutes. Strain.
Line rimmed baking sheet with foil; coat with nonstick spray. Coat 2 wooden spoons or heat-resistant spatulas with nonstick spray; set aside. Stir sugar, 1/4 cup water, and corn syrup in large saucepan over medium-low heat until sugar dissolves. Increase heat to high; boil without stirring until syrup turns deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 13 minutes. Remove from heat and immediately add cream (mixture will bubble). Stir until blended. Immediately drizzle caramel over popcorn mixture; toss with sprayed spoons until evenly coated. Transfer to sheet.
Place caramel corn in oven and bake until caramel is shiny and coats popcorn, tossing mixture occasionally, about 20 minutes. Cool completely on sheet on rack, tossing occasionally to break up large clumps. Can be made 2 days ahead. Store airtight in refrigerator.
Green Tea Cheesecake with Raspberries
1 c. (generous) ground shortbread cookies
2 q- 8oz packages cream cheese, room temperature (NOT whipped or “light”)
1/2 c. (packed) fromage blanc
3/4 c. plus 2 tablespoons sugar
4 large eggs
2 tsp Japanese green tea powder (Matcha)
½ pint fresh red raspberries
½ pint fresh golden raspberries
Preheat oven to 325°F. Press cookie crumbs firmly onto bottom (not sides) of 8-inch- springform pan. Wrap outside of pan tightly with 3 layers of heavy-duty foil. Beat cream cheese, fromage blanc, and sugar in large bowl until smooth. Add eggs one at a time, beating until incorporated after each addition. Beat in green tea powder until smooth. Pour batter over prepared crust in pan. Place cake in roasting pan; add enough hot water to roasting pan to come halfway up sides of springform pan.
Bake cake until set but center moves very slightly when pan is gently shaken, about 1 hour. Remove cake from roasting pan; cool 1 hour at room temperature. Refrigerate uncovered overnight. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
Garnish with raspberries.
–Recipes inspired from Teavana.com and Epicurious.com