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Tea Recipes to Try Over the Holidays (or Anytime!)

Tea isn't just for drinking anymore. Try baking with your favorite tea blend to bring new flavor to your holiday table -- or anytime!

Tea has a long history of benefits but it's time to take the leaves out of the kettle. Tea recipes for cooking and baking make for some delicious food perfect for the holidays but you don't need a special occasion to try it. While these treats won't have the same health benefits as your favorite cup of tea, they will have the flavor and bring a new spice to your table!

Jump to the recipe! --

Add chamomile to your favorite shortbread recipe!

Chamomile and Lemon Shortbread

This recipe is great for nibbling on after a big meal and calming down from all the excitement. Just make sure the tea you're using is finely ground so you don't get big pieces in your mouth. Speaking of, this goes great with a spot of tea!

Adapted from Here

Makes 18 Triangle Cookies


  • 1 cup (2 sticks) unsalted butter
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • grated zest from 1 lemon
  • 1 teaspoon finely ground chamomile tea, loose (out of the bag)

  • Directions:

    1. Preheat oven to 325 degrees Fahrenheit. Combine butter, sugar and salt in mixer and beat until light and fluffy. 
    2. Blend in lemon zest, tea and flour until smooth. Press into 8-inch square cake pan.
    3. Bake 30 minutes or just until shortbread begins to turn golden. Cut into 9 squares and then cut each square into a triangle. 
    4. Cool completely on wire rack. Remove from pan. Enjoy with milk or tea!

    Green tea goes great with muffins. Try these with honey or chocolate chips!

    Matcha Green Tea Muffins

    These are a great addition to your breakfast table in the morning. Plus, they're vegetarian! We enjoy them with some honey drizzle at the table. The original recipe adds in some chocolate chips and we're more than okay with that!

    Adapted from Here

    Makes 12 Muffins


  • 2/3 cup soy milk
  • 1 tablespoon ground flax (egg replacement)
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla
  • 1/4 cup coconut oil
  • 1/2 cup maple syrup
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons matcha
  • 1/2 teaspoon salt
  • Optional chocolate chips, blueberries, raspberries or other goodies
  • Optional 1/2 banana for moisture

  • Directions:

    1. Preheat oven to 375 degrees Fahrenheit. Combine the soy milk, flax seed, lemon juice and vanilla in a bowl and whisk. Set aside and allow to thicken for 5-10 minutes.
    2. In a separate mixing bowl, combine flour, baking powder and salt. Sift in matcha powder. Sifting will prevent clumps in batter.
    3. Melt coconut oil and maple syrup in large (separate) mixing bowl. (Feel free to add half a mashed banana for better moisture if you feel inclined, sometimes these come out dry.) Then, pour in the soy milk mixture and stir together. Slowly add in the dry ingredients and combine, making sure not to over-mix. Add in chocolate chips or blueberries if tempted.
    4. Spoon batter to a muffin pan with liners, about 2/3 full. Bake for 20 minutes until a toothpick comes out clean but before the edges start browning.
    5. Enjoy before someone else eats them all!

    Lavender, chocolate and coffee, what's not to love about these brownies?

    Lavender Earl Grey Brownies (With Coffee!)

    Don't fear the unconventional with this recipe, it's a serious mix of great flavors. The coffee and chocolate bring out the lavender and earl grey flavor. We didn't have the exact tea blend mentioned so we tried it with our Breakfast in Paris tea from Stash. It has the same type of tea and flavors as an earl grey with the added lavender. Yum!

    Adapted from Here


  • 6 tablespoons unsalted butter, room temperature
  • 225 g (1 cup) milk chocolate
  • 2 eggs
  • 1/4 cup superfine (caster) sugar
  • 1/4 tablespoon vanilla extract
  • 1 tablespoon instant coffee
  • 1 1/2 tablespoons Lavender Earl Grey tea, finely ground
  • 1/2 cup dark chocolate chips

  • Directions:

    1. Preheat oven to 345 degrees Fahrenheit. Grease and flour an 8-inch square (or similar volume) baking pan. Melt chocolate and butter together in double boiler, stirring frequently. Let cool once melted and mixed.
    2. In a different mixing bowl, beat eggs and sugar together until they are pale and thick. Add chocolate and butter mixture, then vanilla extract, baking mix, cocoa powder, instant coffee and tea. Beat until just smooth.
    3. Add nearly all chocolate chips and mix in by hand until evenly distributed. Pour into baking pan and sprinkle remaining chocolate chips on top. Bake for 35 minutes or until toothpick comes out clean.
    4. Let cool and enjoy!

    The flavors in this chai cake are amazing and delicious!

    Chai Tea Bundt Cake

    This aromatic cake is so wonderfully spicy, everyone will be fighting over it. You can use any chai tea or spice for this recipe and have it come out differently every time! Perfect for a long, cold winter. Great for when you're craving something that isn't super sweet.

    Adapted from Here


  • 1 cup unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 1/4 cup honey
  • 2 large eggs
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 3 tablespoon chai tea, finely ground
  • 1 cup sour cream
  • 2 teaspoons vanilla extract

  • Directions:

    1. Preheat oven to 350 degrees Fahrenheit. Lightly grease 9-10 cup bundt cake pan. In a large bowl, beat together the butter, brown sugar and honey until light and fluffy.
    2. Add the eggs to mixture one at a time, beating for a minute or two and scraping sides. Stir in baking powder, baking soda, salt and tea. 
    3. Add in half the four followed by sour cream and vanilla. Then add the remain flour. Mix until just combined, scraping the sides and bottom after every addition.
    4. Scoop batter into prepared pan and bake for 50-55 minutes or until toothpick comes out clean. Let cool 15 minutes before turning onto rack to finish cooling.
    5. Let cool completely and then enjoy!

    This light cake is heavy in flavor

    Peppermint Tea Chiffon Cake

    This cake isn't just for dessert, the original recipe suggests it for breakfast too! It's soft and light without being overly sweet which is perfect for munching all day. And if you can't eat cake all day during the holidays, when can you?

    Adapted from Here


  • 4 teabags of Peppermint tea
  • 1 2/5 cups (200 gm) sifted cake or plain flour
  • 3 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 eggs
  • 2/3 cup superfine sugar
  • 100 ml canola oil
  • 150 ml water

  • Directions:

    1. Preheat oven to 350 degrees Fahrenheit. Steep 4 tea bags in water for 10 minutes. Remove bags and set aside to dry (you'll use the leaves).
    2. Sift flour twice. Add in baking powder and sift again. Set aside. In a separate mixing bowl, add egg yolk and half the sugar (1/3 cup) and beat until pale.
    3. Whisk oil followed by the liquid tea. Add in 3 tablespoons of finely ground tea leaves from the tea bags. Fold in the sifted flour in batched.
    4. In a clean mixing bowl, beat the egg whites until foamy. Add in the rest of the sugar (1/3 cup) gradually and beat until stiff peaks form. 
    5. Fold the egg whites into the egg yolk mixture in 3 batches. 
    6. Pour batter into ungreased tube pan and tap pan lightly to release air bubbles. Bake for 50/55 minutes until golden brown or until toothpick comes out clean.
    7. Immediately invert cake and let it cool completely. Enjoy all day, everyday until gone!

    Baking With Tea

    You can also add tea to any of your favorite traditional recipes. It's very easy, actually. Try these tricks to add tea flavor to your favorite cakes, cookies, muffins and more!

  • Steep your milk with tea prior to mixing. By brewing your tea in the milk you're going to use in your recipe, you'll get a good tea flavor without the tea particles in the final product. It takes a little prior planning but could lead to delicious results! Simply brew it the same way you would a normal cup of tea, with one or two bags with the desired about of milk. Remember to make a bit more as some milk may evaporate when you heat it. And because it's going to be baked or cooked, try brewing it a few minutes longer than normal. This should make for a stronger flavor. Wait for the milk to completely cool before adding to the recipe to keep from disrupting the baking science.

  • Infuse your butter. Not all recipes call for milk but if it calls for butter you can still get a great flavor! Start out with more butter than you need (some will stick to the tea) and heat until just melted. Add in the tea leaves (preferably looks leaf or open bagged). Continue to heat for 5 minutes on low heat. Remove from heat and allow to sit for 5 minutes until butter has a tint from the tea. Pour through a sieve to remove the leaves, pressing hard to get all the butter you can. Let the butter return to room temperature and then use as the recipe specifies!

  • Grind it up. So some people dislike pieces of tea in their baked goods but that's usually because it's not small enough. Tea, when added directly into a recipe like those above, is being used essentially as a spice. And spices need to be very fine or they'll throw off the texture of the food. Use a coffee grinder or mortar and pestle to get the fine powder-like finish to your tea you're looking for before adding it to any recipe.

  • Add tea to your table this holiday season for new flavor and tradition and see how it can change an old recipe into something new! Let us know what you create and share your recipes with us on Facebook and Twitter or send us a picture by tagging us on Instagram. And check in again soon for more tips and tricks on living healthy!

    For more about tea, check out our Ultimate Guide.

    For more holiday articles, try these: 

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