Tea is more than just a tasty beverage, it can be used in your favourite recipes to add a delicious twist. Here are a few recipes perfect for fall and winter !
Masala Chai Cranberry Sauce
Ingredients:
1 cup sugar
1 cup steeped 3 Teas Masala Chai tea
1 12-ounce package Fresh or Frozen Cranberries
Directions:
Combine sugar and tea in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time. Makes 2 1/4 cups.
Easy Mulled Wine
Ingredients:
2/3 cup steeped 3 Teas Organic Orange Pineapple Herbal tea
1/3 cup red wine
1 Cinnamon stick
Directions:
Combine first two ingredients, garnish with cinnamon stick and slice of orange and serve in your favourite cup. Delicious!
Rooibos Butternut Squash
- 3 tablespoons unsalted butter
- 1 tablespoon plus 1 1/2 tsp. 3 Teas Spiced Rooibos tea leaves
- 2 medium-large butternut squashes
- Drizzle of olive oil for baking sheets
- 1 teaspoon fine sea salt
- Pepper
- 2 tablespoons chopped fresh chives
Preparation
- Preheat oven to 425°. Heat a small frying pan over medium heat and add butter and 1 tbsp. tea. When butter foams, remove from heat, cover, and let infuse 10 minutes. Strain butter through a fine sieve; discard tea.
- Meanwhile, using a large, sturdy, sharp knife, cut off stems and seedless "necks" of squashes (save seeded parts for another use). Stand each neck on a flat side and slice peel off with 7 or 8 cuts, leaving a kind of octagonal shape. Cut necks into 1/2-in. slices. Lightly oil 2 baking sheets and place squash, slightly separated, on sheets.
- 3. Pulverize remaining 1 1/2 tsp. tea leaves (if already fine, skip this step). Mix with salt.
- 4. Brush infused butter onto tops of squash slices, then season with pepper and rooibos salt. Bake until very soft, about 25 minutes. Transfer to a platter and sprinkle with chives.
Rooibos Butternut Squash recipe From Eric Gower, The Breakaway Cook
