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TEA RECIPES

Indulge Sangria

rooibos sangria

2 tsp Melez Indulge Tea
3/4 cups water
1 tsp sugar or brown sugar
1/4 cups fresh orange juice
½ cup ice

sliced fruit: orange, pear, apple, blueberries

  1. Brew 2 tsp of tea in 1/2 a cup of boiling water for 7 minutes, then strain. Let cool for 20-30 minutes. 
  2. Add apples, oranges and sugar to a large pitcher and muddle with a muddler or wooden spoon for 45 seconds. Add orange juice and muddle again to combine for 30 seconds.
  3. Add Indulge Tea & ice and stir once more to chill. Serve as is, or with a bit more ice. Garnish with blueberries or orange slices.

NOEL Latte Recipe

2 tsp NOEL Tea
1/2 tsp sugar
1/2 cup boiling water
1/2 cup warm milk
orange zest & cinnamon to sprinkle

  1. Steep 2 teaspoons of NOEL tea in 1/2 cup of boiling water for 5-6 minutes, strain tea leaves and add sugar.
  2. While the tea is brewing, froth 1/2 cup of warm milk.
  3. Pour ½ cup of tea concentrate and 1/2 cup of warm & froth milk per cup, sprinkle with cinnamon & orange zest and enjoy.


Matcha Lava Cakes

Ingredients (for 4):

2 tsp Melez Matcha Tea
2 eggs
2 teaspoons sugar
2 tablespoons flour
125 gr white chocolate
75 gr butter
powdered sugar to sprinkle

Instructions:

  1. Place chocolate and butter in a microwave-safe bowl. Microwave on medium-high for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, or until melted and combined.
  2. Using an electric mixer, beat eggs and sugar for 5 to 8 minutes or until thick and creamy. Fold in chocolate mixture, then flour and Melez Matcha Tea.
  3. Grease four ramekins and spoon mixture into prepared dishes.
  4. Bake for 8-10 minutes at 185 C. If you freeze, bake for 12-14 minutes at 185 C. Sprinkle with powdered sugar & enjoy.

Spice Latte (for 4) 

An ode to the traditional Indian Masala Chai, the perfect fall treat that will keep you healthy, cozy & warm through the fall and winter months.

Ingredients (serves 4):

4 teaspoon (8 grams) Melez Spice Tea
2 cups of boiling water
2 tsp sugar (optional)
2 cups of milk
cinammon or nutmeg to sprinkle

Instructions:

  1. Steep 4 teaspoons of tea in 2 cups of boiling water for 5-6 minutes, strain tea leaves and add sugar.
  2. While the tea is brewing, froth 2 cups of warm milk.
  3. Pour half a cup of tea concentrate and 1/2 cup of warm & froth milk per cup, sprinkle with cinammon or nutmeg & enjoy.

 

Happy Granita (Snow Cone)

 

Ingredients (serves 4):

5 tsp Melez Happy Tea
3 tablespoons of lemon juice
2 cup of water
1/4 cup sugar 

*add 1/2 cup of pureed strawberries for extra deliciousness

Instructions:

  1. Steep 5 teaspoons of tea in 2 cups of boiling water for 5-6 minutes, strain tea leaves, add sugar and lemon juice.
  2. Add mix to a plastic container with lid and freeze for 2-3 hours and then using a fork mix well, breaking the icy portions on the sides and mix in center. Freeze for an additional 1.5 hours.
  3. Using fork, scrape granita into flaky crystals, serve in small bowls and garnish with mint & berry slices.

Refresh Ice Pops

Ice pops are the ideal healthy treat under the summer sun, great for kids and adults alike.

Ingredients (makes 6 popsicles):

3 tsp Melez Refresh Tea
2 tsp lemon juice
1/2 cup of water
1/2 cup of small pineapple pieces
¼ cup agave nectar

*you will also need popsicle molds

Instructions:

  1. Steep 3 teaspoons of tea in ½ cup of boiling water for 5 minutes, strain tea leaves, add agave nectar and let cool.
  2. Combine Refresh Tea infusion with lemon juice, pineapple pieces and mix.
  3. Pour into popsicle molds and freeze for at least 5-6 hours. Enjoy!

Matcha Ice Pops

Ingredients (makes 6 popsicles):

3 tsp Melez Matcha Tea
1 can coconut milk
1/3 cup almond or cow milk
¼ cup agave nectar
*you will also need popsicle molds

Instructions:

  1.  Whisk coconut milk until smooth. In a small mixing bowl, mix 1/3 cup of milk with 3 teaspoons matcha powder until smooth. Combine with coconut milk, add agave nectar and mix.
  2. Pour into popsicle molds and freeze for at least 5 hours. Enjoy!

Matcha Five O'clock Scones

Ingredients:

3 tsp Melez Matcha Tea
3 cups all-purpose flour
2/3 cups sugar
5 tsp baking powder
1/4 tsp salt
2 sticks unsalted butter
1 large egg
3/4 cups heavy cream
2 whole vanilla beans or 4 tsp vanilla extract

Instructions:

  1.  Preheat oven to 175 degrees.
  2. Stir vanilla beans/extract into cream. Set aside for 15 minutes.
  3. Sift together Matcha Tea, flour, sugar, baking powder, and salt. Cut cold butter into parts, then cut the butter into the flour. Keep going until mixture resembles crumbs.
  4. Mix vanilla cream with egg, then combine with flour mixture; stir gently with a fork just until it comes together.
  5. Turn dough onto a floured surface and pat into a round about 3cm deep. Take a 5cm cutter and dip it into some flour. Plunge into the dough, then repeat until you have 12 rounds.
  6. Brush the tops with beaten egg or heavy cream, then carefully place onto the hot baking tray. Bake for 10 mins until risen and golden on the top & enjoy!

Matcha Latte

Ingredients:

1 tsp Melez Matcha Tea
3/4 cup milk, almond milk, coconut milk or soy milk
1/4 cup boiling water
Agave nectar or sugar to taste

Instructions:

  1. Bring 3/4 cup milk to a bare simmer in a small pot over medium-high heat.
  2. Place 1 teaspoon matcha powder in a cup. Slowly whisk in 1/4 cup 90C water, then milk, tipping cup slightly to help create more froth.
  3. Sweeten with sugar or agave nectar & enjoy!

Smoking Gun Mocktail

Ingredients (for 2):

2 teaspoons (4 grams) Melez Bold Tea 
1/2 cup of boiling water
1/4 oz orange juice
1/4 oz grapefruit juice
1 tsp maple syrup
garnish with orange peel & star anise

Instructions:

  1. Steep 2 teaspoons of tea in ½ cup of boiling water for 4-5 minutes, strain tea leaves and let cool.
  2. Shake tea infusion, orange juice, grapefruit juice and maple syrup with ice in cocktail shaker.
  3. Strain into a cocktail glass and garnish with orange peel & star anise.

Forever Beautiful Mocktail

Ingredients (for 2 cocktails):

2 teaspoon (4 grams) Melez Beauty Tea
½ cup of boiling water
2 oz pomegranate juice
1 tsp lime juice
2 tsp rose-infused simple syrup
mint & pomegranate seeds for garnish

Instructions:

  1. Steep 2 teaspoons of tea in ½ cup of 85°C water for 3-4 minutes, strain tea leaves and let cool.
  2. Shake tea infusion, lime juice, pomegranate juice and the rose-infused simple syrup with ice in cocktail shaker.
  3. Strain into a cocktail glass and garnish with mint and pomegranate seeds.

Wake Up & Smell The Cookies

Ingredients (makes 24 cookies):
2 cups all-purpose flour
2 tsp Melez Wake Up Tea
1/2 tsp salt
3/4 cup powdered sugar
1 tsp vanilla extract
1 cup of butter, room temperature

Instructions: 

  1. In a food processor, pulse together the flour, Wake Up Tea, and salt for 30 seconds.
  2. Add the powdered sugar, vanilla & butter. Pulse together until a dough is formed.
  3. Place dough on a sheet of plastic wrap, and roll into a log (2 1/2 inches in diameter). Refrigerate for 30 minutes.
  4.  Preheat oven to 190 degrees C. Slice the log into 1/3-inch thick disks.
  5. Place on baking sheets & bake until the edges are just brown, about 12 minutes.
  6. Let cool on sheets for 5 minutes & enjoy!