Sexy Hot Christmas Tea + Fireside Spice + Naughty or Anise + Cocoa Mocha Holiday Tea Recipes

‘Teas the season for warming up by an open fire, spending precious time with friends & loved ones, and, of course, drinking tea! This year, we have taken four of our holiday favorites and added just a little something extra to each to help kick off the holiday festivities.

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  • 3 Tbsp Maui Mango
  • 4 envelopes (1 oz) unflavored gelatin
  • 4 cups water
  • ¼ cup honey
  • Brew 3 cups Maui Mango (1 tbsp per cup)
  • In a bowl, add 1 cup water (room temp) & sprinkle gelatin over water. Let sit until absorbed.
  • Stir brewed tea into gelatin until dissolved
  • Add honey & refrigerate until firm

 

Jello. Possibly the most fun things to eat ever. We’re all about keeping it loose and having fun. Clearly a perfect fit. And Maui Mango? Mmmm – to die for. You see where I’m going with this. Brew it up. 3 Tbsp tea in 3 cups hot water. Grab your bowl, 1 cup plain water and gelatin. Sprinkle and let it get all absorbed and such. Grab that brewed tea. Tea, meet gelatin. Gelatin, meet tea. Introduce honey to the mix. They all get along splendidly. Pour into molds or a pan. Whatever suits your style. Fridge until firm. And then? Maui Mango Jello Fun!


  • 1 cup butter, softened
  • 2.5 tbsp. Passion Berry Jolt Tea
  • 2/3 cup sugar
  • 2 egg yolks
  • 1.5 tsp vanilla extract
  • 2.25 cups all-purpose flour
  • 1/2 cup chocolate chips
  • Heat your oven To 325º F while warming your butter
  • Crush Passion Berry Jolt leaves until they’re finely ground
  • Combine all ingredients in order listed & thoroughly mix
  • Roll into balls & place on greased cookie sheet
  • Bake for 10 minutes

Cookies are a phenomenally quick and easy way to avoid showing up to a party empty handed. Why not live loose and up the impressiveness level of your cookies? Continue reading


  • 1 tbsp Nutty Almond Cream tea
  • 1 packet apple & cinnamon oatmeal
  • 1 cup hot water
  • Brew Nutty Almond Cream in 1 cup water
  • Pour contents of instant oatmeal into microwavable bowl
  • pour 2/3 cup brewed tea into oatmeal bowl
  • Microwave for given time on oatmeal packet

The instant oatmeal packet says to add ⅔ cup water. I didn’t particularly like that it was telling me what to do. I rebelled. “Forget water, I’m adding tea!” I proclaimed to that bossy packet. Nutty Almond Cream + Apples & Cinnamon sounds way better than Water + Apples & Cinnamon. So, I brewed up a cup of Nutty Almond Cream tea using a tablespoon of tea in 8oz of water to make it extra strong. Once that steeped, I tossed the contents of my Apples & Cinnamon Oatmeal packet into a microwavable bowl, added in ⅔ cup of my Nutty brew and zapped it. Four words I never thought I’d say: Oatmeal just got exciting.


Have you ever thought, “Wow this tea smells delicious, I wish I could put it in everything!”? We have. We love brewing up double strength teas and using it to flavor everything from smoothies to frosting. But some things just can’t take the extra liquid.

That’s when we got creative.

We turned our tea into spices so we could add delicious tea flavoring to just about anything. Yep. Just like that. How, you ask? Very cleverly- if we do say so ourselves.

Got some loose leaf tea? Excellent. Now how about a pepper mill? Yes. A pepper mill. It doesn’t have to be one of those fancy restaurant mills, even those little pepper filled plastic grinders will work. Now just empty out that mill and rinse it out (we have no need for that pepper flavor) and fill it with your desired tea.

Now grind up that tea. Boom. Tea spices. Just like that! Tea spices are perfect for adding tea flavoring to your favorite cookie or muffin or anything recipe. So simple.

Happy Baking!


  • 3 tbsp Chai Love
  • 1 1/3 cup milk
  • 4 whole eggs
  • 2 egg yolk
  • 2 tsp vanilla extract
  • 2 3/4 cup flour
  • 2 cup sugar
  • 4 1/2 tsp baking powder
  • 1/2 tsp salt
  • 8 oz. (2 sticks) unsalted butter, room temp.
  • powdered Sugar
  • Steep tea in milk in saucepan over low heat for 5 minutes.
  • Remove tea leaves, let cool completely, set 2 Tbsp aside for icing
  • Combine all ingredients and mix thoroughly
  • Pour into cupcake tins and bake at 350 for 10-15 minutes
  • Icing: mix powdered sugar into 2 Tbsp tea-milk until desired consistency

Chai is a personal favorite of mine. Now, don’t get me wrong, I’m like a parent and love all of our teas. But, I would be lying if I said I didn’t have a few favorites. (Don’t worry mom & dad, I know I’m the favorite. Your secret is safe with me). Continue reading


  • 2 cups all-purpose flour
  • ¼ cup sugar
  • ¼ teaspoon salt
  • 1 tablespoon baking powder
  • 1 stick butter room temperature
  • ¾ cup milk
  • ¼ cup white chocolate chips (optional)
  • Heat Your Oven To 325º F
  • Mix up your dry ingredients (the stuff in the jar)
  • Thouroughly mix in your butter and milk
  • Spoon batter into greased muffin tin and bake for 10 minutes

 

Smells so good, I could eat it. Muffins. I can eat muffins. Kokomate muffins! White chocolate goes well with coconut and cinnamon. Perfect. Taking very few trips to the store is my motto. Even in the most extreme baking moods. Therefore, all ingredients were something I already had on hand. Continue reading


  • 1 tbsp Fruity Pebbles tea
  • 1 cup hot water
  • 2 cups frozen mixed berries
  • Brew 1 tbsp tea in one cup of hot water
  • Put 3/4 cup brewed tea & berries in a blender
  • Blend to smoothie consistency

When summer rolls around, I’m all about fresh fruit and smoothies. The thought process is logical. I love tea. I love fruit. I love smoothies. Tea + Fruit = smoothie. It’s mind numbingly simple. And an awesomely healthy treat. Brew a cup of tea using 8 ounces of water, a tablespoon of Fruity Pebbles and the proper 3 minute steep time. Gotta have it strong. Take 2 cups of your favorite fruit medly (fresh or frozen) and toss it into a blender along with your brewed tea. I used the delectable combo of blueberries, strawberries and raspberries. Flip the switch and blend until you get that gorgeous smoothie consistency. Slurp up!

 


  • 1.5 tbsp Blueberry Wild Child
  • 6 tbsp butter (melted)
  • 1/2 cup sugar
  • 2 eggs
  • 1/4 cup vanilla yogurt
  • zest of 1 lemon
  • 1.5 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup blueberries
  • Brew 1.5 Tbsp Blueberry Wild Child in 1/2 c water
  • Beat sugar, eggs, melted butter, yogurt, lemon zest.
  • Mix in brewed tea, flour, salt, baking powder, soda, blueberries.
  • Pour into greased 8×8 pan & bake at 350 for 30-35 min
  • Spread on Blueberry Wild Child icing
  • Icing: 3 tbsp brewed Blueberry Wild Child + 1 tub of cream cheese icing

Here’s a story. Once upon a day, I wanted a dessert that would be fruity, sweet, light and refreshing. First, my thoughts went to the classic lemon bar. Been there, done that. What goes well with lemon? Blueberries! I love going wild in the kitchen and with dessert. So (naturally) next thought: Blueberry Wild Child Lemon Cake! Continue reading


  • 2 skinless pieces of chicken (wings, legs or tenderloins)
  • 3 cups Fireberry tea brewed 1tbsp per cup
  • Brew 3 cups Fireberry 2x strong (1 tbsp per cup)
  • Let tea cool
  • Pour tea over chicken & cover completely
  • Cover & let marinate in fridge for 6 hours

I eat a lot of chicken. So I’m always looking for ways to change up my chicken. And something that’s easy. This fireberry chicken is different and easy. Continue reading