The Cozy Tea Cart

BAKED GOODS

TEA-INFUSED PUMPKIN BREAD

Ingredients:
1 3/4 cups all-purpose flour
1 ½ tsp. baking powder
½ tsp. baking soda
1 tbsp. ground cinnamon
2 tsp. nutmeg
¼ tsp. ground cloves
1 tbsp. TCTC American Chai loose leaf tea leaves, grind in a spice grinder
1 cup pumpkin puree
½ cup vegetable oil
½ cup olive oil
1 tsp. vanilla extract
¾ cup granulated sugar
¾ cup brown sugar
¾ tsp salt
3 eggs
1 tbsp sugar for sprinkling, if desired

Directions:
Preheat the oven to 325o F. Spray a 9.5 loaf pan.
In a large mixing bowl, sift the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, salt and ground tea and set aside.
Beat together the pumpkin puree, both oils, both sugars, and vanilla extract.
Add the eggs one at a time, mixing well between each egg.
Scrape down the sides of the bowl, and slowly add the flour mixture, until combined well.
Beat on medium speed for 10 seconds to smooth the batter. Do not overmix!
Pour batter into the loaf pan, smoothing down the surface. Sprinkle the top with the sugar.
Bake for 1 hour. Check if firm. Add 10-minute cooking intervals if not firm, and check after each time, until toothpick inserted in the center comes out clean.

ENTREES AND SIDE DISHES

TEA RUBBED CHICKEN WITH SMOKY BARBECUE SAUCE

Barbecue Sauce:
1 cup Boiling water
2 tbsp Smoky Black tea
1 cup Ketchup
2 tbsp Molasses
2 tbsp Black Garlic Vinaigrette available at TCTC
2 tbsp Mustard (grainy)
2 tsp Hot chili sauce (optional)
1 tbsp Packed light brown sugar
1 clove Garlic, finely chopped

SAUCE DIRECTIONS:
1. Pour the boiling water over the Smoky Black tea and step, covered, for 6 minutes, then strain, discarding the leaves.  Set aside.  
2. In a small saucepan, combine ½ cup of the steeped tea with the remaining sauce ingredients and bring to a simmer over medium-low heat. 
3. Simmer on medium-low for 10 minutes.  
4. Taste.  Add more steeped tea if a smokier flavor is desired, or if the sauce seems too thick. 
5. Simmer an additional 5 minutes.  Remove and use immediately or let the sauce cool completely, then store, covered and refrigerated for up to one week.  

CHICKEN
2-3 lbs Chicken breast cut into small pieces
¼ cup Eleven spice tea rub
4 cups Water
1/3 cup Loose-leaf pu-erh tea leaves

CHICKEN DIRECTIONS:
1. Rinse the chicken well and pat dry.  Rub well with the tea rub. (This can be refrigerated overnight or for up to 3 days.)
2. Pour the boiling water over the pu-erh tea leaves in a medium bowl and steep, covered, for 6 minutes, then strain, discarding the leaves.  Return tea to the bowl and add the barbecue sauce, mixing well.  
3. Put the tea rubbed chicken in a saucepan and pour the barbecue sauce over the chicken.  Cook on medium-low heat until the chicken is fully cooked. 

ELEVEN SPICE TEA RUB

Try this rub on chicken, port, beef and game for grilling or roasting. Grind the tea using a spice grinder or mortar and pestle. The spice blend will retain its flavor for up to two months, kept at room temperature in an airtight container.

INGREDIENTS:
5 tbsp finely ground Ceylon or Nilgiri tea
¼ cup packed light brown sugar
2 tsp ground cinnamon
1 tsp curry powder
1 tsp ground cumin
1 tsp ground red pepper flakes
½ tsp cayenne pepper
1 tsp freshly ground black pepper
½ tsp ground star anise or anise seed
½ tsp ground cloves
½ tsp ground fennel seed
½ tsp ground ginger
½ tsp ground mace

Combine all ingredients in a medium bowl, mixing well until thoroughly combined.  Store in a tightly sealed jar or tin at room temperature for up to 2 months. 

TEA RUBBED CHICKEN

The innate flavor of the tea can be easily transferred into this basic tea rub, acting as a flavorful and crunchy crust for the chicken. This rub is also fantastic on fish or pork. To further develop the flavor, serve along with The Cozy Tea Cart’s Ceylon Breakfast tea.

Ingredients:
4 T. Cozy Tea Cart Ceylon Breakfast Tea
1/2 t. ground ginger
1 t. cinnamon
1/2 t. whole coriander seeds
1/4 t. black peppercorns
1/4 t. smoked paprika
1/4 t. garlic powder
1/4 t. cayenne pepper
1/4 t. mustard powder
1 T. brown sugar
1/2 t. salt
1 T. good quality Canola oil
1 1/2 lbs. chicken (fish or pork)

Directions:
Use an electric spice grinder to grind all of the spices until they are a fine powder, set aside. Lightly oil chicken with the canola oil, then dip each piece into the rub. Let the chicken sit for approximately 15 minutes for the crust to form. Saute in a frying pan or cook in the oven until done (approx. 20-30 minutes).

ORGANIC PASTA IN LEMON ZEST OIL SPICED WITH ORGANIC LEMON GINGER GREEN TEA

This recipe is the perfect example of how to use dried tea leaves as a delicious garnish or spice, just as you would use an herb to sprinkle over a dish. The ginger adds a slight kick to the pasta without overpowering the light lemony flavor of the Camellia oil. Diced, cooked chicken can be added to this recipe for a complete meal. This dish is delicious when paired with a hot cup of The Cozy Tea Cart’s Organic Lemon Ginger Green Tea.

Ingredients:
12 oz. organic whole wheat thin pasta
1/4 c. Cozy Tea Cart Organic Camelia Tea Seed Oil
6 T. organic lemon juice
1 clove organic garlic, peeled and crushed or slivered
3 T. Cozy Tea Cart Organic Lemon Ginger Green Tea
grated peel of 1/2 of an organic lemon
salt and pepper to taste (optional)
freshly grated Parmesan cheese (optional)

Directions:
Cook the pasta and drain well (this can be done one day ahead and kept cool in tightly sealed container overnight. Toss the pasta over medium high heat for 1-2 minutes before serving). Starting with a cold pan, heat the oil, lemon juice and garlic on low heat for 1-2 minutes. Pour the heated oil infusion over the cooked pasta. Sprinkle the Organic Lemon Ginger Green Tea and grated lemon peel over the pasta. Add salt and pepper to taste. Serve with grated Parmesan cheese.

TEA-INFUSED ZUCCHINI

Ingredients:
2 c. water
4 T. TCTC Spice Tea
2 disposable natural tea bags
4 c. (or 2 lbs.) cubed zucchini
1 stick butter
grated peel of one orange
1 c. orange juice
1 T. brown sugar
1/4 c. honey
salt and pepper to taste
1/2 c. chopped walnuts
chopped parsley for garnish

Directions:
Bring the water to a boil and remove from heat. Add 2 T. of TCTC Spice tea to each disposable tea bag and steep the tea in the boiled water for 6 minutes. Remove the tea bags from the water, gently squeezing the extra water out. Steam zucchini in the tea until tender, remove with a slotted spoon and set aside. Add to the tea in the same pan the butter, orange rind, orange juice, brown sugar, and honey. Cook over low heat until the butter melts. Add salt and pepper to taste, then add the zucchini back to the pan, stirring to coat. Transfer to a serving dish, sprinkle with walnuts and parsley. Serve warm.

BEVERAGES

PURA VIDA TEA-INFUSED COCKTAIL

“Pura Vida” (pronounced POO-dah VEE-dah in Spanish) is Costa Rica’s national phrase and symbol, representing the country’s relaxed culture and slower pace of life, and is associated with a sense of well-being, positivity and gratitude. This fruity tea-infused cocktail is delicious on a hot summer day!
Makes 8-10 servings

Ingredients:
Brewed TCTC Mango Passion Black Tea – 2 cups
Pineapple Juice – 1 cup
Orange Juice – 1 cup
Mango Nectar – 1 cup
Cacique Guaro Costa Rican liqueur (similar to white rum) – 1.5-2 cups (substitute with White Rum or Vodka)

Directions:
Mix all ingredients together and pour over ice.

Tea cocktails date back to the colonial era, check out this article to learn more!

PINA COLADA ICED TEA
(makes 1 quart)

Ingredients:
3 t. Pina Colada loose leaf black tea
4 slices fresh pineapple
1 c. boiling water
2 c. cold water
Up to 2 cups ice

Directions:
Steep the loose tea leaves in one cup boiling water for 15 minutes. Remove the tea leaves from the water and cool slightly. Add the cold water and enough ice to chill. Garnish with pineapple slices. If you like, a small splash of rum can be added to this beverage for a soothing, relaxing summertime treat with friends!

STRAWBERRY/LEMONADE ICED TEA
(makes 1 quart)

Ingredients:
3 t. Strawberry Green loose leaf tea
2 T organic sugar
¾ c. organic lemon juice (organic lemon juice adds much more flavor to this recipe)
1 c. fresh strawberries (reserve 4 strawberries for garnish)
1 c. boiling water
2 c. cold water
Up to 2 cups ice

Directions:
Steep the loose tea leaves in one cup boiling water for 15 minutes. Remove the tea leaves from the water and stir in the organic sugar. In a separate bowl, puree the strawberries and add the lemon juice. Combine the tea, strawberry puree, cold water and enough ice to chill. Garnish with fresh strawberries.

CHOCO-MINT ROOIBOS ICED TEA
(makes 1 quart)

Ingredients:
3 t. Choco-Mint loose leaf Rooibos
1 sliced lemon
2 T organic sugar (optional)
1 c. boiling water
2 c. cold water
Up to 2 cups ice
8 fresh mint leaves

Directions:
Steep the loose tea leaves with the lemon slices in one cup boiling water for 15 minutes. Remove the tea leaves and lemon from the water and stir in the organic sugar. Add the cold water and enough ice to chill. Garnish with fresh mint leaves.

SPICED CHOCO-MINT ROOIBOS ICED TEA
(makes 1 quart)

Ingredients:
3 t. Choco-Mint loose leaf Rooibos
1 orange cut into 4 thick slices
1 sliced lemon cut into 4 thick slices
2 t. crushed ginger
1 T local honey (optional)
1 c. boiling water
2 c. cold water
Up to 2 cups ice
8 each lemon or orange slices for garnishing

Directions:
Steep the loose tea leaves with the crushed ginger, lemon and orange wedges in one cup boiling water for 15 minutes. Remove the tea leaves, lemons and oranges and strain the ginger from the water. Stir in the honey. Add the cold water and enough ice to chill. Garnish with fresh lemon or orange slices.

SMOOTHIES

PEACH/PINEAPPLE PIZZAZZ SMOOTHIE
(makes 1 smoothie)

Ingredients:
2 t. Peach-Pineapple Pizzazz rooibos, ground with a spice grinder
½ c. fat-free organic milk
1 peach, sliced and pits removed (reserve one slice for garnish)
12 ice cubes

Directions:
Process all ingredients together in a blender until smooth. Garnish with remaining peach slice.

MANGO-MATCHA SMOOTHIE
(makes 1 smoothie)

Ingredients:
1 t. Matcha tea
1 c. hot water
2 t. organic sugar
¼ c. rice milk
¼ c. mango juice
12 ice cubes

Directions:
Stir Matcha tea into hot water until dissolved. Add organic sugar and stir until dissolved. Stir in rice milk and mango juice. Add to blender with ice cubes and blend until smooth.