Recipes

ENTREES AND SIDE DISHES

TEA RUBBED CHICKEN
The innate flavor of the tea can be easily transferred into this basic tea rub, acting as a flavorful and crunchy crust for the chicken. This rub is also fantastic on fish or pork. To further develop the flavor, serve along with The Cozy Tea Cart’s Ceylon Breakfast tea.
Ingredients:
4 T. Cozy Tea Cart Ceylon Breakfast Tea
1/2 t. ground ginger
1 t. cinnamon
1/2 t. whole coriander seeds
1/4 t. black peppercorns
1 T. brown sugar
1/2 t. salt
1 T. Cozy Tea Cart Organic Camellia Tea Seed Oil
1 1/2 lbs. chicken (fish or pork)
Directions:
Use an electric spice grinder to grind all of the ingredients until they are a fine powder, set aside. Lightly oil chicken with the Organic Camellia Tea See Oil then dip each piece into the rub. Let the chicken sit for approximately 15 minutes for the crust to form. Saute in a frying pan or cook in the oven until done (approx. 20-30 minutes).

ORGANIC PASTA IN LEMON ZEST OIL SPICED WITH ORGANIC LEMON GINGER GREEN TEA
This recipe is the perfect example of how to use dried tea leaves as a delicious garnish or spice, just as you would use an herb to sprinkle over a dish. The ginger adds a slight kick to the pasta without overpowering the light lemony flavor of the Camellia oil. Diced, cooked chicken can be added to this recipe for a complete meal. This dish is delicious when paired with a hot cup of The Cozy Tea Cart’s Organic Lemon Ginger Green Tea.
Ingredients:
12 oz. organic whole wheat thin pasta
1/4 c. Cozy Tea Cart Organic Camelia Tea Seed Oil
6 T. organic lemon juice
1 clove organic garlic, peeled and crushed or slivered
3 T. Cozy Tea Cart Organic Lemon Ginger Green Tea
grated peel of 1/2 of an organic lemon
salt and pepper to taste (optional)
freshly grated Parmesan cheese (optional)
Directions:
Cook the pasta and drain well (this can be done one day ahead and kept cool in tightly sealed container overnight. Toss the pasta over medium high heat for 1-2 minutes before serving). Starting with a cold pan, heat the oil, lemon juice and garlic on low heat for 1-2 minutes. Pour the heated oil infusion over the cooked pasta. Sprinkle the Organic Lemon Ginger Green Tea and grated lemon peel over the pasta. Add salt and pepper to taste. Serve with grated Parmesan cheese.

TEA-INFUSED ZUCCHINI
Ingredients:
2 c. water
4 T. TCTC Spice Tea
2 disposable natural tea bags
4 c. (or 2 lbs.) cubed zucchini
1 stick butter
grated peel of one orange
1 c. orange juice
1 T. brown sugar
1/4 c. honey
salt and pepper to taste
1/2 c. chopped walnuts
chopped parsley for garnish
Directions:
Bring the water to a boil and remove from heat. Add 2 T. of TCTC Spice tea to each disposable tea bag and steep the tea in the boiled water for 6 minutes. Remove the tea bags from the water, gently squeezing the extra water out. Steam zucchini in the tea until tender, remove with a slotted spoon and set aside. Add to the tea in the same pan the butter, orange rind, orange juice, brown sugar, and honey. Cook over low heat until the butter melts. Add salt and pepper to taste, then add the zucchini back to the pan, stirring to coat. Transfer to a serving dish, sprinkle with walnuts and parsley. Serve warm.

ICED TEAS

PINA COLADA ICED TEA
(makes 1 quart)
Ingredients:
3 t. Pina Colada loose leaf black tea
4 slices fresh pineapple
1 c. boiling water
2 c. cold water
Up to 2 cups ice
Directions:
1. Steep the loose tea leaves in one cup boiling water for 15 minutes.
2. Remove the tea leaves from the water and cool slightly.
3. Add the cold water and enough ice to chill.
4. Garnish with pineapple slices.
If you like, a small splash of rum can be added to this beverage for a soothing, relaxing summertime treat with friends!

STRAWBERRY/LEMONADE ICED TEA
(makes 1 quart)
Ingredients:
3 t. Strawberry Green loose leaf tea
2 T organic sugar
¾ c. organic lemon juice (organic lemon juice adds much more flavor to this recipe)
1 c. fresh strawberries (reserve 4 strawberries for garnish)
1 c. boiling water
2 c. cold water
Up to 2 cups ice
Directions:
1. Steep the loose tea leaves in one cup boiling water for 15 minutes.
2. Remove the tea leaves from the water and stir in the organic sugar.
3. In a separate bowl, puree the strawberries and add the lemon juice.
4. Combine the tea, strawberry puree, cold water and enough ice to chill.
5. Garnish with fresh strawberries.

CHOCO-MINT ROOIBOS ICED TEA
(makes 1 quart)
Ingredients:
3 t. Choco-Mint loose leaf Rooibos
1 sliced lemon
2 T organic sugar (optional)
1 c. boiling water
2 c. cold water
Up to 2 cups ice
8 fresh mint leaves
Directions:
1. Steep the loose tea leaves with the lemon slices in one cup boiling water for 15 minutes.
2. Remove the tea leaves and lemon from the water and stir in the organic sugar.
3. Add the cold water and enough ice to chill.
4. Garnish with fresh mint leaves.

SPICED CHOCO-MINT ROOIBOS ICED TEA
(makes 1 quart)
Ingredients:
3 t. Choco-Mint loose leaf Rooibos
1 orange cut into 4 thick slices
1 sliced lemon cut into 4 thick slices
2 t. crushed ginger
1 T local honey (optional)
1 c. boiling water
2 c. cold water
Up to 2 cups ice
8 each lemon or orange slices for garnishing
Directions:
1. Steep the loose tea leaves with the crushed ginger, lemon and orange wedges in one cup boiling water for 15 minutes.
2. Remove the tea leaves, lemons and oranges and strain the ginger from the water.
3. Stir in the honey.
4. Add the cold water and enough ice to chill.
5. Garnish with fresh lemon or orange slices.

SMOOTHIES

PEACH/PINEAPPLE PIZZAZZ SMOOTHIE
(makes 1 smoothie)
Ingredients:
2 t. Peach-Pineapple Pizzazz rooibos, ground with a spice grinder
½ c. fat-free organic milk
1 peach, sliced and pits removed (reserve one slice for garnish)
12 ice cubes
Directions:
Process all ingredients together in a blender until smooth. Garnish with remaining peach slice.

MANGO-MATCHA SMOOTHIE
(makes 1 smoothie)
Ingredients:
1 t. Matcha tea
1 c. hot water
2 t. organic sugar
¼ c. rice milk
¼ c. mango juice
12 ice cubes
Directions:
1. Stir Matcha tea into hot water until dissolved.
2. Add organic sugar and stir until dissolved.
3. Stir in rice milk and mango juice.
4. Add to blender with ice cubes and blend until smooth.

Hours of Operation

Monday-Saturday:
9am - 6pm
Sunday:
closed
Phone:
1-603-249-9111

Address

The Cozy Tea Cart
104 Route 13
Brookline, NH 03033
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