Tea Recipes

Tigz ICY Tea - 2 quarts

  • 9 tsp fruit & herb tea
  • 5 Tbsp sugar
  • Water
  • TAKEYA or other 2 Quart Jug

Add 3 cups of boiling water into your TAKEYA Iced Tea Maker jug. Place approximately 9 teaspoons of your favorite Fruit & Herbal Tea into the infuser basket – place in jug and brew for 10 minutes*. Remove infuser – Add sweetener to taste ( we add 5 Tbsp per 2 qt jug for our ICY Teas ). Fill Takeya pitcher with ice, shake & enjoy. Or you can fill with cold water and refrigerate overnight. 

*Note if you are using teas other than Fruit & Herb, you may need to lessen the brew time. For example Cucumber Melon green brew time usually is around 5 minutes. 

We also like to garnish with fresh fruit: A slice of Lemon, Orange or Lime.

Sandy's Gingerbread Chai Cookies

  • 2 1/2 cups all purpose flour
  • 2 tsp ginger
  • 1 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1/2 cup melted butter
  • 3/4 cup brown sugar
  • 1 egg
  • 1/3 cup fancy molasses
  • 1 Tbsp Sleepy Hollow Pumpkin Chai Tea
  • White chocolate (for dipping) if desired

Mix all dry ingredients.
In a separate bowl mix butter and sugar, beat in egg, then molasses.
Add wet ingredients to dry stir until molasses mixture is absorbed.
Gently knead until dough is even in colour.
Wrap in plastic and refrigerate for 30 min or up to a week.
When ready to bake, remove from refrigerator and let stand at room temperature for 5-10 min to soften.
Roll and cut shapes.
Bake at 350F on a lightly sprayed cookie sheet. 7-10 min.
Once cooled dip in melted white chocolate and sprinkled with icing sugar.
Thank you Sandy for sending us your recipe, using one of our teas.

Matcha Whipped Cream

  • 1 cup cold whipping cream
  • 1/4 tsp IZU Matcha
  • 2 Tbsp sugar, honey or maple syrup
  • 1/2 tsp vanilla

  • Place mixer bowl and whisk in freezer for at least 20 minutes to chill.
  • Pour heavy whipping cream, sugar and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks form – approximately 1 minute.
  • Sift in IZU Matcha – Gently fold into whipped cream mixture.
  • Do not overbeat

Mexican Spiced Chai Mocha

  • 1 tsp loose leaf Cochin Masala Chai or Vanilla Chai
  • 1/4 tsp cocoa powder
  • 1/3 tsp chili powder (adjust to taste)
  • 1/2 cup milk (dairy or plant-based)
  • 1 tsp maple syrup (or more to taste)

In a saucepan combine cocoa, chili powder, and milk. Bring to a gentle boil, then remove from heat.

Separately, boil 1 cup of water and steep chai tea for 5 minutes.

Pour the brewed chai into a mug, top with the spiced cocoa milk mixture.

Sweeten with maple syrup. Garnish with a cinnamon stick or a dusting of cocoa.

*Tip: For a cafe`-style twist, froth the milk before adding it to the tea for a creamy latte texture.

Recipe #5

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