While an exquisite gourmet meal and a cup of fine tea each have their own distinct characteristics, together they can create a wonderful balance. Teas' tastes and complexities vary just as much their applications as ingredients to enhance various dishes. From appetizers to entrees to desserts, tea can be used as a rub, an infusion, or a marinade. The creative taste buds of the Numi Tea'm have brought you the best of our tea infused recipes to enrich your gourmet vocabulary and take you on a culinary journey.
Chai Spiced Tiramisu
- 2 egg yolks
- 2 tbsp. sugar
- 3 drops of vanilla extract
- 1 cup mascarpone cheese
- ¾ cup boiling water
- 5 Golden Chai tea bags
- 1 tsp. spiced rum
- 2 tsp. sugar
- 12 ladyfingers
- Cinnamon/Sugar Mix: 4 tablespoons sugar, 2 teaspoons Cinnamon
Preparation Time: 30 minutes
Beat egg yolks, sugar and vanilla extract until creamy. Fold in cheese until smooth. Steep tea bags for 3 minutes. Squeeze and remove. Add spiced rum and 2 tsp. sugar to tea. Spread butter on sides of large clear bowl. Carefully dip ladyfingers in Golden Chai blend and line bottom of bowl. Add 1/3 of cheese mixture. Sprinkle some of cinnamon/sugar mixture on top. Repeat cheese, cinnamon/sugar layering two more times. Refrigerate 2-3 hours before serving. Makes 8 servings. In Good Health!
- 3 tea bags Moroccan Mint
- 1/2 cup boiling water
- 1 tbsp. olive oil
- 1 medium yellow onion, chopped fine
- 1 clove garlic, finely minced
- 1 large tomato, seeded and finely chopped
- 2 tbsp. black raisins
- 1/2 cup cooked or canned chick peas
- 1/2 tsp. ground cinnamon
- 1/4 tsp. saffron threads
- 1 tsp. salt
- 2 cups cooked couscous (small semolina pasta balls)
Preparation Time: 20 minutes
Steep 3 tea bags in boiling water. Set aside. Sauté onions and garlic in oil over medium heat until golden. Add tomato, raisins, chick peas, cinnamon, saffron, and salt. Cook 5 minutes. Add strained teasan and simmer another 3 minutes. Combine mixture with couscous or pasta and serve warm or at room temperature. Makes 4 servings. In Good Health!
Nutty Jasmine Rice
- 2 cups water
- 3 tea bags Jasmine Green
- 1 ½ tsp. vegetable oil
- 1/2 tsp. salt
- 2 cups uncooked rice, preferably Basmati
- 1 tsp. crushed saffron
- 1/4 cup slivered almonds
- 1/4 cup pine nuts
- 2 tbsp. chopped parsley
Preparation Time: 25 minutes
Bring water to a boil in a pot. Steep tea bags for 5 minutes. Squeeze and remove. Stir in 1 tsp. oil, salt and rice. Cover and simmer over low heat for 10 minutes. In separate container, steep saffron in 1/8 cup water for 5 minutes. Pour saffron mixture over rice and recover. Cook another 5 minutes, until rice is tender. In separate frying pan, fry nuts in 1-1/2 tsp. oil, until golden. When serving, scatter nuts and parsley over rice. Serve with yogurt or Numi's Green Tea Salmon. In Good Health!
Earl Grey Shish Kebab
- 1 cup water
- 4 tea bags Aged Earl Grey
- juice from 1 lemon
- 1 tbsp. honey
- salt and pepper
- 1 pound beef or chicken cut into kebab chunks
- 1 medium red onion
- 1 red or yellow pepper
- 1 green pepper
- 4 shish kebab skewers
Preparation Time: 30 minutes . Makes 4 servings.
Bring water to a boil and pour over tea bags in a mug for 5 minutes. Squeeze and remove tea bags. Stir in remaining ingredients and cool to room temperature. Pour tea infusion over meat and marinate for 1 hour. Assemble skewers, alternating meat and vegetables. Barbecue or cook in oven, turning skewers and frequently applying remaining marinade juice. In Good Health!
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- 2 oz. Square One Organic Vodka infused with Numi's Chamomile Lemon
- Juice of 1/2 lemon or 2 oz. fresh lemon juice
- tsp. fresh grated ginger
- 1 oz. Madhava Organic Agave Nectar
- Splash of Vya Extra-Dry Vermouth
- Infuse 6 teabags Chamomile Lemon per 750 ml. vodka for 4-6 hours & remove bags.
- Put all ingredients in a cocktail shaker with crushed ice. Shake vigorously for 15 seconds.
- Strain into a martini glass & garnish with a lemon twist.
Credit: Allison Evanow
For more tea-inspired beverage recipes, click here.