Recipes

 
Strawberry Chamomile Tea Paloma Ingredients:

1 cup of ice
1 Tbsp. chamomile tea syrup (see recipe below), plus more for sweetness
1/4 cup fresh grapefruit juice
1 shot tequila (optional)
Seltzer or club soda to top it off
2 sliced large strawberries, garnish
2 Tbsp. Chilín Con Limón, garnish (for the glass rim)


Strawberry Chamomile Tea Paloma Instructions:

Pour the Chilín Con Limón onto a small plate and spread it out. Dip your finger into a little of the chamomile syrup and place it around the rim of a large glass (make sure to get both the outside and inside).
Dip the rim of the glass upside down into the Chilín Con Limón and twist it a bit so it’s coated. Save the extra Chilín Con Limón for cooking.
Add the ice, chamomile syrup, grapefruit juice, and tequila to a glass and stir.
Top drink with the seltzer.
Garnish with fresh strawberry slices.


Chamomile Syrup Ingredients:

1/2 cup sugar
1/2 water
2 Tadin Chamomile Tea bags
1 Tadin Hibiscus Tea bag
2 large strawberries, sliced (about 1/2 cup)

 
Chamomile Syrup Instructions:

Heat the sugar and water in a small sauce pan on medium-high heat until small bubbles appear (about three minutes).
Add the tea bags and strawberry slices to a heatproof jar, pour the syrup over the tea bags, and steep for about 10 minutes. Pull out the tea bags and let cool to room temperature.
Store covered in the fridge for up to seven days.

 

Chef Carla’s Bonus Tip: Use the extra syrup to drizzle over pancakes or ice cream.

 

This is your new go-to sweater weather latte. Canelita tea is a rich tea made with a blend of rosehips, cinnamon, and black tea. The Organic Turmeric Ginger has notes of sweet cinnamon, spicy ginger, tingly mint, and hints of citrus. This recipe also works well with Tadin’s Organic Chamomile tea for a caffeine-free version.

Feel free to use whatever milk and sweetener you prefer. If you want a stronger pumpkin flavor, add up to 2 Tablespoons of pumpkin purée (not pumpkin pie filling). If you don’t have a milk frother, a blender will also work, but be mindful of the hot milk.

Serves 1

Ingredients

1 bag Tadin Canelita Tea
1 bag Tadin Organic Turmeric Ginger Tea
1 cup boiling water
1/2 cup milk of choice
1–2 Tablespoons of pumpkin purée
1–2 teaspoons of honey or preferred sweetener, plus more
Sprinkle of cinnamon or pumpkin pie spice (optional)

Instructions

Add the boiling water over the tea bags in a large mug and top with a small plate or lid. Steep for five minutes. Remove the plate and the tea bags.
Warm the milk, pumpkin purée, and honey in a small saucepan for two minutes or until warm in a small saucepan or place in the microwave in a heatproof container for 60 seconds or until warm.
Add the milk, pumpkin, and honey mixture to the brewed tea and froth with a foamer for about 20 to 30 seconds (be careful to leave room at the top or it will spill over). You can also pour the mixture into a blender for 20 to 30 seconds. Garnish with a sprinkle of cinnamon or pumpkin pie spice.

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Serves 2
Ingredients

1 cup plant-based milk of choice
1 Tablespoon of Tadin Chia Seeds, plus extra for garnish
1 Tadin Organic Hibiscus tea bag
2 cups frozen strawberries
1 frozen banana, sliced
1/4 cup fresh blueberries, garnish
2 Tablespoon coconut flakes, garnish
1 teaspoon of nut or seed butter (like tahini)

 
Instructions

Place the plant-based milk, chia seeds, strawberries, and banana into a high-speed blender. Blend on low for one minute and then on high for an additional minute. Note: If you don’t have a high-speed blender, let the fruit defrost for five to 10 minutes so it’s easier to blend.
Pour mixture into two bowls and garnish with the blueberries, coconut flakes, tahini, a sprinkle of chia seeds, or toppings of choice.

 

 

 

Caramel Apple Cider Chamomile Anise Tea

This is a relaxing tea you can drink all fall and winter long—no apple orchard visit required. Chamomile Anise Tea has a floral flavor and it’s made with a blend of chamomile blossoms and anise seed.

Note: If you are short on time, skip the syrup and add 2-3 Tbsp. of apple cider and 1 Tbsp. of your favorite sweetener, and 1/16 tsp. cinnamon (smallest pinch).

 

Serves 1

Ingredients for Caramel Apple Cider Syrup

1/2 cup apple cider
4 small caramels (or 2 large)
1/16 tsp. cinnamon (smallest pinch)

 

Instructions for Caramel Apple Cider Syrup

Heat the apple cider and caramels together in a small saucepan over medium-high heat until reduced in half (to about 1/4 cup). It will take three to five minutes. Be careful to not burn.

Ingredients Tea

2 bags Tadin Chamomile Anise Tea
1 cup boiling water
1-2 Tbsp. Caramel Apple Cider Syrup
Apple slices, garnish
Cinnamon stick, garnish

Instructions

Add the boiling water over the tea bags in a large mug and top with a small plate or lid. Steep for five minutes. Remove the plate and the tea bags.
Add 1 Tbsp. Caramel Apple Cider Syrup and stir. Garnish with thinly sliced apple slices and a cinnamon stick.

 

Serves 4
Ingredients

4 Tadin Pineapple tea bags
1 Tablespoon of honey
1 pineapple core
1 shot tequila or rum (optional)
1/4 cup seltzer (optional)
Ice
Diced pineapple chunks, garnish
Fresh mint sprig, garnish

Instructions

Add the pineapple core, tea bags, and honey to a large heatproof jar. Add four cups of boiling water to steep. Let cool to room temperature and place in the fridge overnight (or up to three days). Don’t worry about removing the tea bags—you want a super-concentrated pineapple flavor!
Add ice to two glasses, pour in one cup of pineapple tea, a shot of tequila or rum (optional), and top each drink with seltzer. Garnish with pineapple chunks and a fresh mint leaf or two.