Cooking with Tea

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

1 cup sugar
1 cup steeped 3 Teas Masala Chai tea
1 12-ounce package Fresh or Frozen Cranberries

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


2/3 cup steeped 3 Teas Organic Orange Pineapple Herbal tea
1/3 cup red wine
1 Cinnamon stick


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


  1.  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.
  2. 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. 3. Pulverize remaining 1 1/2 tsp. tea leaves (if already fine, skip this step). Mix with salt.
  4. 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.

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