Fall Tea Recipes: Warm Sips of Tea and Crisp Bites of Fall

Posted: 11/22/2013
Incorporating fresh tea with savory ingredients can make a festive meal for all to enjoy this season. Delve into the warm scents of the season with these easy tea recipes, ideal for fall entertaining.Gingersnap Chai Latte 

  • ½ cup water
  • 1 Republic Chai Tea bag
  • ½ cup steamed milk
  • 1 Tbs. molasses
  • 1/4 vanilla bean, scraped
  • Foamed milk
  • Gingersnap cookies (optional)
  • Heat fresh, filtered water to a rolling boil.
  • Place the Chai tea bag in a standard sized tea mug, add heated water and steep for 3-5 minutes.
  • Remove tea bag, stir in steamed milk, molasses, and vanilla bean.
  • Top with foamed milk and serve with gingersnap cookies.
 Autumn SaladIngredientsSalad:
  • 1 large butternut squash, peeled, seeded, and cut into 1½ inch cubes
  • 1 tbsp. Stir Fry Tea Oil
  • 1 tsp. five spice
  • 1 cup canned garbanzo beans
  • 1 bag arugula
  • ½ apple, thinly sliced
  • ¼ cup pumpkin seeds (toasted in skillet for 3 minutes)
  • ¼ of a medium red onion, finely chopped
  • ¼ cup dried cranberries
  • ¼ cup crumbled goat cheese (optional)
  • 1 tbsp. chopped fresh parsley
  • salt and freshly ground pepper to taste
  • 1 clove garlic, finely minced
  • ¼ cup lemon juice
  • 3 tbsp. well-stirred tahini
  • 2 tbsp. Hibiscus Vinegar
  • 2 tbsp. olive oil
  • Preheat oven to 400°F
  • Toss prepared butternut squash in Stir Fry Tea Oil and five spice
  • Place on baking sheet and spread out in a single layer
  • Roast for 30 minutes, tossing occasionally, until just tender and golden brown
  • Whisk together the garlic, lemon juice, tahini, Hibiscus Vinegar, and olive oil
  • Season with salt and freshly ground pepper to taste
  • Combine the squash, garbanzo beans, onion, apples, parsley and arugula in a mixing bowl
  • Add the dressing to taste, and toss carefully
  • Sprinkle toasted pumpkin seeds, chopped parsley, cranberries and goat cheese (if using) over the top of salad
  • Serve immediately

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