Recipes

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.

 

 

 
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.

 

Serves 4
Agua Fresca Ingredients

2 bags of Tadin Lemongrass,
2 bags of Tadin Green Tea Mango,
2 bags Tadin Lemon Ginger Tea
Honey to taste
2 cups ice
1 English cucumber, juiced (about 1 cup)
1/4 cup fresh lime juice
1/4 bunch mint, plus garnish
Cucumber and lime slices, garnish

 
Agua Fresca Instructions

Brew the tea bags in two cups of boiling water with honey and cool for 10 minutes.
Add the ice, cooled brewed tea, cucumber juice, lime juice and mint (save some for garnish) and stir vigorously.
Garnish with cucumber and lime slices, and sprigs of mint.

 

Credit: Chef Carla

 

 



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.