Recipes

 

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.

 

 

 

 



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.

 

 

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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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.

 

 

I love “Té de Manzanilla”! I can't deny it! So this recipe for Chamomile Iced Tea is one of my favorites, adding a little honey to the mixed berries in the ice cubes is the perfect pairing to chamomile making it a refreshing and delicious thirst quencher! Make it and share it with your “familia'' at your next party!

Ingredients:

8 Tadin Chamomile Tea Bags, divided
8 Cups water , divided
¼ honey or preferred sweetener
1 cup of fresh blueberries (optional frozen)
1 cup of fresh strawberries, hulled and cut in 4 or 6 pieces (optional frozen)
1 few sprigs of mint (optional)


Equipment:

Tea Kettle or pot
Heatproof 4 cup measuring cup or medium bowl
2 (preferably silicone) ice cube trays
8 to 10 cup pitcher
Cutting board
Paring knife
Small knife



Instructions:
Prepare the mixed Berry Ice Cubes

You can make the ice cubes the night before, since you need at least 4 hour for them to freeze.

Put 4 cups of fresh water to boil. Place 4 Tadin Chamomile Tea Bags in the heatproof measuring cup, add the boiling water and let the tea steep for at least 5 minutes. Covering it with a lid or a plate helps the tea keep its aroma. While the tea is still hot add the honey, and stir until it completely dissolves. I prefer to leave the tea bags for a longer time to get a stronger flavor. When it cools to the touch, refrigerate until ready to make the mixed berry ice cubes.
Have your berries washed and hulled, if using frozen, allow them to thaw at room temperature so they loosen up, divide them in your empty ice cube trays. Fill the ice cube tray with the cool sweetened Chamomile Tea. Place in the freezer until ready to use.

 

Prepare the rest of the tea

Boil the remaining 4 cups of fresh water. Place 4 Tadin Chamomile Tea Bags in the heatproof measuring cup, add the boiling water and let the tea steep for at least 5 minutes or longer. Chill until ready to assemble.
To serve, place mixed berry ice cubes in a large pitcher, add remaining completely cool chamomile tea. Add a few sprigs of mint. You can dilute the tea with more water or seltzer!

 

Serve and enjoy!

It will keep well refrigerated for up to 48 hours.

 

Keep Cooking. Be Happy 💚

Gaby 🙂



Recipe created by Chef Gaby Melian