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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 Real Simple

Makes 18 Triangle Cookies



  • 1 cup (2 sticks) unsalted butter
  • 1. Preheat over to 325 degrees Fahrenheit.
  • 1/2 cup sugar
  • 2. Combine butter, sugar and salt in mixer and beat until light and fluffy.
  • 1/4 teaspoon salt
  • 3. Blend in lemon zest, tea and flour until smooth. Press into 8-inch square cake pan.
  • Grated zest from 1 lemon
  • 4. Bake 30 minutes or just until shortbread begins to turn golden. Cut into 9 squares and then cut each square into a triangle.
  • 1 teaspoon finely ground chamomile tea, loose (out of the bag)
  • 5. Cool completely on wire rack. Remove from pan. Enjoy with milk or tea!
  • 2 1/4 cups all-purpose flour

  • 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 One Ingredient Chef

    Makes 12 Muffins



  • 2/3 cup soy milk
  • 1. Preheat over to 375 degrees Fahrenheit.
  • 1 tablespoon ground flax (egg replacement)
  • 2. 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 tablespoons lemon juice
  • 3. In a separate mixing bowl, combine flour, baking powder and salt. Sift in matcha powder. Sifting will prevent clumps in batter.
  • 1 teaspoon vanilla
  • 4. Melt coconut oil and maple syrup in large (separate) mixing bowl. Feel free to add half a banana for better moisture if you feel inclined to add more moisture.
  • 1/4 cup coconut oil
  • 5. Add the soy milk mixture to the coconut oil mixture and stir together.
  • 1/2 cup maple syrup
  • 6. Slowly add in the dry ingredients to the wet mixture and combine, making sure not to over-mix. Add in chocolate chips or blueberries if tempted.
  • 1 3/4 cups whole wheat flour
  • 7. Spoon batter into muffin tin with liners, about 2/3 full.
  • 2 teaspoons baking powder
  • 8. Bake for 20 minutes or until a toothpick comes out clean but before edges start to brown.
  • 1 1/2 teaspoons matcha
  • 9. Enjoy before someone else eats them all!
  • 1/2 teaspoon salt
  • Optional chocolate chips, blueberries, raspberries or other goodies
  • Optional 1/2 banana for moisture

  • 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 Baking and Alchemy



  • 6 tablespoons unsalted butter, room temperature
  • 1. Preheat over to 345 degrees Fahrenheit. Grease and flour an 8-inch square (or similar volume) baking pan.
  • 225 g (1 cup) milk chocolate
  • 2. Melt chocolate and butter together in double boiler, stirring frequently. Let cool once melted and mixed.
  • 2 eggs
  • 3. In a different mixing bowl, beat eggs and sugar together until they are pale and thick.
  • 1/4 cup superfine (caster) sugar
  • 4. Ass chocolate and butter mixture to egg mixture along with vanilla extract, baking mix, cocoa powder, instant coffee and tea. Beat until just smooth.
  • 1/4 tablespoon vanilla extract
  • 5. Add nearly all chocolate chips and mix in by hand until evenly distributed. Pour into baking pan and sprinkle remain chocolate chips on top.
  • 1 cup all purple baking mix
  • 6. Bake for 35 minutes or until toothpick comes out clean.
  • 1 tablespoon instant coffee
  • 7. Let cool and enjoy!
  • 1 1/2 tablespoons Lavender Earl Grey tea, finely ground
  • 1/2 cup dark chocolate chips

  • 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.



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

  • 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 No-Frills Recipes



  • 4 teabags of Peppermint tea
  • 1. Preheat oven to 350 degrees Fahrenheit.
  • 1 2/5 cups (200 g) sifted cake or plain flour
  • 2. Steep tea bags in water for 10 minutes. Remove bags and set aside to dry (you'll use the leaves).
  • 3 tablespoons baking powder
  • 3. 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.
  • 1/2 teaspoon salt
  • 4. Whisk in the oil to the egg yolk mixture, followed by the liquid tea. Add in 3 tablespoons of finely ground tea leaves from the tea bags. Then, fold in flour in sifted flour in batches.
  • 6 eggs
  • 5. In a clean mixing bowl, beat egg whites until foamy. Gradually add in the rest of the sugar (1/3 cup) and beat until stiff peaks form.
  • 2/3 superfine sugar
  • 6. Fold egg whites into the egg yolk mixture in 3 batches.
  • 100 ml canola oil
  • 7. Pour batter into ungreased tube pan and tap pan light to release air bubbles. Bake for 50-55 minutes until golden brown or until toothpick comes out clean.
  • 150 ml water
  • 8. 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 using 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 loose 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 just like spice would. 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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