Carlyle's Smoky Margarita
INGREDIENTS:
+ 1.75 oz Herradura reposado tequila
+ .5 oz Cointreau
+ .5 oz lime juice
+ .5 oz lapsang souchong syrup*
Directions: Shake over ice and serve on the rocks in a salt-rimmed glass. * To make the syrup, simply brew hot lapsang souchong tea and mix with an equal volume of sugar.
Jacob Grier and Carlyle Restaurant in Portland, OR provided this cocktail. Recipe and photo reposted with permission.
Green Tea Mojito
INGREDIENTS:
+ 4 oz almost-boiling water (~175-180 degrees F)
+ 1 Mojito Mint Green Tea with Matcha tea bag
+ 1 tbsp honey
+ 6-8 mint leaves
+ ice
+ 2.5 oz silver rum
+ 1 oz lime juice
Directions: Brew the tea bag in the almost-boiling water for 3-4 minutes. Remove and add honey. Stir to dissolve. Let cool. Add mint leaves to the bottom of glass. Add ice, rum, and lime juice. Muddle. Pour in green tea, stir and garnish with a lime slice and/or more mint leaves.
Jacob's Hibiscus-Vodka Cocktail
INGREDIENTS:
+ 2 oz chilled hibiscus tea
+ 1.5 oz vodka
+ .25 oz ginger liqueur
+ .25 oz rich simple syrup
Directions: Shake over ice, strain into an ice-filled rocks glass, and garnish with an edible flower.
Jacob Grier provided this cocktail. Recipe and photo reposted with permission.
Sea Captain's Punch
INGREDIENTS:
+ 1 qt. strong Stash English Breakfast tea
+ 10 lemons
+ 1 fifth (26.5 oz.) dark rum
+ 1/2 cup brandy
+ 1/4 cup peach brandy
+ 2 cup unsweetened pineapple juice
Directions: Combine 1 qt. cold water and 3 teabags of Stash English Breakfast tea in a large container. Let brew in refrigerator about 1 hour. Meanwhile, remove rind from the lemon. Cut the rind into thin strips. Add the rind and juice of the lemons to the brewed tea. Cover and store overnight at room temperature. Just before serving, pour tea mixture, rum, pineapple juice, and both brandies over a block of ice in a punch bowl. Makes 16 5 oz. servings. Grrrr!
Apple Cinnamon Shake
INGREDIENTS:
For each 16 oz glass:
* 2 cups vanilla ice cream
* 2 Stash Apple Cinnamon tea bags
* 1/4 cup milk
* 1/4 tsp. cinnamon
Directions: Cut open the tea bags and combine the contents with the ice cream, milk and cinnamon in a blender. Mix ingredients until fully blended.
To Serve: Pour in a glass and if desired, top with whipped cream.
Apricot Tea Sparkler
INGREDIENTS:
* 1 1/3 cups tea concentrate (made from Stash Super Irish Breakfast tea)
* 1 1/3 cups apricot nectar
* 1 1/3 cups sparkling water
* Ice cubes
Directions: Combine tea concentrate, apricot nectar and sparkling water. Pour into ice filled glasses. Makes 4 servings.
Black Currant Escape
INGREDIENTS:
For each 16 oz glass:
* 1 cup vanilla ice cream or frozen yogurt
* the contents of 2 Stash Wild Blackcurrant tea bags -- cut open tea bags
* 1/4 cup frozen blueberries
* 1/4 tsp. Blackcurrant syrup (optional)
Directions: In a blender, mix ingredients until fully blended.
To Serve: Garnish with whipped cream, a blueberry and fresh mint
Casablanca Cooler
INGREDIENTS:
* 4 oz. of ice
* 8 oz Stash Iced Tea (Stash Moroccan Mint or Premium Green)
* 4 oz tropical juice*
* 1 oz passion fruit syrup (optional)
Directions: Combine ice, iced tea, tropical juice and passionfruit syrup in a cocktail shaker or a jar with a lid. Shake until cold and frothy. Pour into a tall iced tea glass. Garnish as desired.
* Make your own tropical blend of juice with 1/3 pineapple juice and 2/3 orange juice
Chai Fruit Smoothie
INGREDIENTS:
* 1 peach, diced
* 1 apple, diced
* 1 cup frozen grapes (red seedless)
* 1 cup frozen blueberries
* 1 1/2 cups frozen strawberries
* 2 chai green tea bags
Directions: Brew Stash Chai Green tea in 1 cup boiling water, steep for 3-5 minutes. Remove tea bags and place all the fruit in the blender and pour in the hot tea. Blend until smooth. The tea gives a great spice taste to the fruit smoothie.
Serves 2-4
Cherry Cream
INGREDIENTS:
* 1 Stash Irish Breakfast tea bag
* 1 cup cherry juice
* 1 shot cherry syrup
* 1/4 cup half & half
* Ice cubes
Directions: Place one Stash Irish Breakfast tea bag into an 8 oz. cup. Pour approximately 2 oz. (1/4 cup) boiling water into cup and steep for 4 to 6 minutes. Remove tea bag and fill cup to top with cold water. Mix with cherry juice, cherry syrup, cream and ice. Makes one 20 oz. serving.
Citrus Sipper
INGREDIENTS:
* 6 oz. of brewed Stash English Breakfast tea
* 1 shot of lemon & lime syrup*
* Ice
Directions: Combine all ingredients in a glass. Mix and serve. * To make your own lemon and lime syrup, combine 1/2 cup of sugar and 1/2 cup of water in a small pan. Add 2 slices each of lemon and lime. Bring to a boil. Stir to make sure all the sugar is dissolved.
Let cool and strain the citrus pieces from the syrup, pushing to get all the juice from the fruit slices.
Cranberry Twister
INGREDIENTS:
* 1 cup Stash Super Irish Breakfast Tea
* 1 cup prepared cranberry, cran-raspberry or cran-strawberry juice
* 1 shot raspberry syrup
* Ice cubes
Directions: Place one Stash Irish Breakfast tea bag into an 8 oz. cup. Pour approximately 2 oz. (1/4 cup)boiling water into cup and steep for 4 to 6 minutes. Remove tea bag and fill cup to top with cold water. Mix with juice, raspberry syrup, and ice. Makes one 18 oz. serving.
Fiji Iced Tea
INGREDIENTS:
* 4 oz. of ice
* 8 oz of Stash English or Super Irish Breakfast tea brewed double strength
* 2 oz coconut syrup
* 1 oz cream or half-and-half
Directions: Combine ice, iced tea, coconut syrup, cream or half-and-half in a cocktail shaker or a jar with a lid. Shake until cold and frothy. Pour into a tall iced tea glass.
Ginger Sparkler
INGREDIENTS:
* 1 1/3 cups tea concentrate* (made from Stash Tea Premium Green tea)
* 1/4 cup finely chopped crystallized ginger
* 2 2/3 cups chilled ginger ale
* Ice cubes
Directions: Combine ginger and tea concentrate while still hot and refrigerate for at least three hours. Strain and discard ginger. Pour concentrate and ginger ale into ice filled glasses. Makes 4 servings.
* For recipes that call for tea concentrates: steep 12 tea bags in 4 cups of boiling water. Before removing, squeeze the tea bags to retain all of the liquid. Cool the concentrate in the refrigerator at least 3 hours and keep up to 2 weeks.
Green Apple Sparkler
INGREDIENTS:
* 4 Stash Moroccan Mint Green tea bags
* 1 1/3 cups boiling water
* 2 cups apple juice
* 1 cup sparkling water
* Ice cubes
Directions: Steep Stash Moroccan Mint Green tea bags in boiling water for 3 to 5 minutes. Gently squeeze tea bags and remove. Add apple juice and sparkling water. Pour over ice. Serves 4.
Green Banana
INGREDIENTS:
* 1 Stash Premium Green Tea bag
* 1 cup Pineapple juice
* 1 banana
* Ice cubes
Directions: Place one Stash Premium Green tea bag into an 8 oz. cup. Pour approximately 1/4 cup boiling water into cup and steep for 3 to 4 minutes. Remove tea bag and add contents to a blender. Add banana and pineapple juice and blend with ice. Makes one 16 oz. serving.
Green Tea & Berry Smoothie
INGREDIENTS:
* 1 1/4 cups orange juice
* 1 banana
* 1 1/4 cups frozen mixed berries
* 1/2 cup low fat vanilla yogurt
* 1 tbsp sugar to taste
* 3 packets of Stash Iced Green Tea Powder
Directions: Place all ingredients in a blender and mix until smooth and creamy. Makes 3 cups.
Green Tea Papaya Nectar
INGREDIENTS:
* 1 1/3 cups tea concentrate (made from Stash Tea Premium Green tea)
* 1 1/3 cups Papaya Nectar
* 1 Tbsp. honey
* Ice cubes
Directions: Combine tea concentrate, papaya nectar and honey. Pour into ice filled glasses. Makes 4 servings.
Iced Chai
INGREDIENTS:
* 8 Stash Chai Spice tea bags
* 2 cups boiling water
* 1/2 cup evaporated milk
* 1/4 cup sugar
* Ice
Directions: Brew Stash Chai Spice tea bags in boiling water, steep for 3-5 minutes. Remove tea bags and add evaporated milk and sugar.
To Serve: Cool slightly, then pour over ice. For a slushy consistency, pour the Chai and ice cubes into a blender and blend for about 30 seconds. Serves 2-4
Lemon Blossom Blaster
INGREDIENTS:
For each 16 oz glass:
* 2 cups vanilla ice cream
* 2 Stash Lemon Blossom tea bags -- contents removed from tea bags
* 1/4 tsp. lemon juice (optional)
Directions: In a blender, mix ingredients until fully blended.
To Serve: Garnish with lemon wedges and fresh mint
Lemon Dew
INGREDIENTS:
* 1 cup Stash Lemon Blossom brewed tea
* 1 cup Strawberry Nectar
* One shot Mandarino syrup
* Ice cubes
Directions: Place one Stash Lemon Blossom tea bag into an 8 oz. cup. Pour approximately 2 oz. (1/4 cup) boiling water into cup and steep for 4 to 6 minutes. Remove tea bag and fill cup to top with cold water. Mix with strawberry nectar, Mandarino syrup and ice. Makes one 18 oz. serving.
Licorice Spice Smoothie
INGREDIENTS:
For each 16 oz. glass:
* 2 cups vanilla ice cream (frozen yogurt, sherbet, or sorbet may be substituted)
* contents of 2-3 Stash Licorice Spice tea bags
* 1/4 tsp. cinnamon (optional)
Directions:
In a blender, mix ingredients until fully blended.
To Serve:
Garnish with whipped cream
Mango Passionfruit Fiesta
INGREDIENTS:
For each serving:
* 1 1/2 cups vanilla ice cream
* 2 Stash Mango Passionfruit tea bags -- contents removed from tea bags
* 1 cup cubed mango
* 1/4 tsp. Passionfruit syrup (optional)
* garnish: whipped cream, mint, fresh mango, passionfruit or papaya
Directions: In a blender, mix ingredients until fully blended.
To Serve: Garnish with whipped cream, mint and fresh fruit if desired
Orange Vanilla Honeybush Smoothie
INGREDIENTS:
* 1 Stash Orange Starfruit tea bag
* 1 Stash Chanakara Vanilla Honeybush tea bag
* 1/2 cup boiling water
* Juice of 1 orange
* 1 tablespoon honey
* 1 cup vanilla yogurt
* 1 banana
* 1/4 cup ice
Directions: Brew Stash Orange Starfruit and Chanakara Vanilla Honeybush tea in boiling water, steep for 4 minutes, then remove bags. Let cool. Pour into a blender with the orange juice, honey, yogurt, banana and ice. Mix ingredients until fully blended. Serves 1.
Peppermint Fields
INGREDIENTS:
For each 16 oz glass:
* 2 cups vanilla ice cream
* contents of 2 Stash Peppermint tea bags
* 1/4 tsp. vanilla syrup (optional)
Directions: In a blender, mix ingredients until fully blended.
To Serve: Garnish with fresh mint leaves
Tea Sangria
INGREDIENTS:
* 4 cups boiling water
* 5 Stash English Breakfast tea bags
* 2 cups sliced fresh fruit *
* 2 tablespoons sugar
* 2 cups white grape juice
Directions: In a teapot, pour boiling water over tea bags; cover and brew 5 minutes. Remove tea bags and cool. In large pitcher, combine fruit with sugar. Pour tea over fruit; stir in juice. Serve in ice filled glasses. Makes 6 10-oz. servings.
* Use any combination of apples, peaches, pineapple, oranges or strawberries.
Triple Berry
INGREDIENTS:
* 4 oz. of ice
* 6 oz. brewed Stash Wild Raspberry tea
* 2 oz. cranberry juice
* 1 shot blackberry syrup
Directions: Combine ice, iced tea, syrup and juice in a cocktail shaker or a jar with a lid. Shake until cold and frothy. Pour into a tall iced tea glass.
Wild Raspberry Dreams
INGREDIENTS:
For each 16 oz glass:
* 2 cups vanilla ice cream
* contents of 2 Stash Wild Raspberry tea bags
* 1/4 tsp. raspberry syrup (optional)
Directions: In a blender, mix ingredients until fully blended.
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