Tasty Tea Infused Fall Recipes

Oct 17, 2013

Keep warm as the weather turns cooler with these easy loose tea infused fall recipes.

Enjoy teatime with the Fall tastes of pumpkin, apples and spices. Delicious!


1 cup canola oil
2 2/3 cup white sugar
4 eggs
15oz can pumpkin puree
2/3 cup water
2 tsp Chai Black Tea (You can also use Herbal Chai Masala blend or any of our spiced teas)
3 1/3 cup all-purpose flour
½ tsp baking powder
2 tsp. baking soda
1 ½ tsp salt
1 tsp nutmeg
1 tsp vanilla extract
1 cup chopped walnuts
1 ½ cups semi-sweet chocolate chips

Preheat oven to 350. Grease 2 9×5 loaf pans.
Boil the water and pour over the chai tea. Steep for 3 minutes and then strain and cool.

In a large bowl, whisk together the oil, sugar, eggs, pumpkin puree and brewed tea.

Add the flour, powder, soda, salt, nutmeg and vanilla and stir until just blended. Stir in the walnuts and chocolate chips and pour the batter into the prepared pans. Bake for 60-75 minutes until a knife inserted in the center comes out clean. Remove from the oven and cool on a rack.

(recipe adapted from King Arthur Flour company)

 Apple Cinnamon Hot Toddy 

2 tsp Apple Cinnamon Coffeecake Black Tea (Also great with Pumpkin Spice Black Tea)
1 cup boiling water
lemon slice studded with whole cloves
1 Tbsp maple syrup
1 oz whiskey

Pour boiling water over tea leaves, steep for 3 minutes and strain. Slice a lemon wedge and place a whole clove in each section of the wedge. Place in the brewed tea with the maple syrup and whiskey. Sure to keep you warm on a chilly Fall night!

Makes 1 serving.

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