Recipes

Tea Beyond the Cup

Name: Cooking with Tea — Ayurvedic Broth & Grains
Total time: while cooking
Yield: Family meal
Ingredients: 2-3 Turmeric Ginger & Black Pepper tea bags; 1 cup basmati rice or quinoa, rinsed (for the grain version); 2 cups water (for the grain version); 6 cups vegetable stock or bone broth (for the soup version); 1 tsp kosher salt; 1 tbsp olive oil or ghee; 1 lemon, cut into wedges, to finish; A small handful of chopped cilantro or parsley, to serve

Discover creative ways to enjoy your favorite Herbal Cup teas — from golden lattes to refreshing iced blends.

Hot Drinks · 5 min · Easy

Golden Turmeric Latte

5 min · Easy · 1 serving

A creamy, golden turmeric latte that's become a daily ritual for thousands of our customers.

Read the recipe

Made with Turmeric Ginger & Black Pepper

Hot Drinks

Golden Turmeric Latte

5 min · Easy · 1 serving

A creamy, golden turmeric latte that's become a daily ritual for thousands of our customers.

Ingredients & method

Ingredients

1 Turmeric Ginger & Black Pepper tea bag (1 of the 16 bags in a box)
4 oz (1/2 cup) freshly boiled water, 200-212 degrees F
6 oz (3/4 cup) whole milk, or oat milk
1 tsp honey, to taste
1 thin coin of fresh ginger (optional)
A pinch of ground cinnamon, to finish (optional)

Method

Boil fresh water and pour 4 oz over one tea bag in a mug. Drop in the ginger coin if you are using it, cover with a saucer and steep 5 minutes to build a concentrated golden base.
While the tea steeps, warm 6 oz of whole milk in a small saucepan over medium-low heat for about 3 minutes, until it steams but does not simmer.
Press the tea bag against the side of the mug with a spoon, remove it, and pour the warm milk over the concentrate.
Stir in 1 teaspoon of honey until it dissolves, dust with cinnamon, and drink it hot.

Iced & Cold

Berry Hibiscus Iced Tea

10 min + chill · Easy · 4 servings

A vibrant ruby cooler — naturally tart, refreshing, and perfect for hot summer days.

Ingredients & method

Ingredients

4 Ginger Lemon Hibiscus tea bags (a quarter of a 16-bag box)
2 cups (16 oz) freshly boiled water
2 cups cold water
1 cup fresh or frozen mixed berries: raspberries, blackberries, sliced strawberries
2 tbsp honey or maple syrup, to taste
1 lemon: half juiced, half cut into wheels
2 cups ice, for serving
A few sprigs of fresh mint (optional)

Method

Pour 2 cups of boiling water over 4 tea bags in a heatproof pitcher. Cover and steep 10 minutes; the hibiscus turns the water deep ruby within the first minute.
Press and remove the bags, then stir in 2 tablespoons of honey while the tea is still hot so it dissolves completely.
Add the berries and the juice of half a lemon, muddle lightly with a spoon, then top up with 2 cups of cold water.
Refrigerate at least 2 hours, or overnight, until fully cold.
Pour over ice, add the lemon wheels and a mint sprig, and finish the pitcher within 2 days.

Smoothies

Anti-Stress Smoothie

20 min · Easy · 1 serving

Blend your evening calm into a creamy, banana-based smoothie.

Ingredients & method

Ingredients

2 Anti-Stress (Original) tea bags
6 oz (3/4 cup) freshly boiled water
1 frozen banana, sliced
1/2 cup plain Greek yogurt, or coconut yogurt
1 tbsp almond butter
1 tsp honey or maple syrup, to taste
1/4 tsp ground cinnamon
4-5 ice cubes

Method

Pour 6 oz of freshly boiled water over 2 tea bags. Cover and steep 10 minutes, then press the bags firmly and remove them.
Chill the concentrate: 15 to 20 minutes in the freezer, or pour it over 4 ice cubes and stir until the cubes melt and the liquid is cold.
Put 1/2 cup of the cold concentrate, the frozen banana, yogurt, almond butter, honey and cinnamon into a blender.
Blend on high for 45 to 60 seconds, until completely smooth; add one more ice cube if you want it thicker.
Pour into a tall glass and drink it right away, while it is still cold and thick.

Iced & Cold

Moringa Mint Sun Tea

3 hrs (passive) · Easy · 6 servings

Set it on your windowsill and let the sun do the work. Earthy, fresh, effortless.

Ingredients & method

Ingredients

6 Moringa Turmeric tea bags
8 cups (2 quarts) cold filtered water
1 large handful of fresh mint, about 20 leaves, lightly bruised
1 lemon, cut into wheels
2 tbsp honey, to taste
Ice, for serving
A clean 2-quart glass jar with a lid

Method

Wash a 2-quart glass jar in hot soapy water and rinse it well. Sun tea never reaches boiling, so start with a genuinely clean jar.
Add 8 cups of cold filtered water, the 6 tea bags, the bruised mint and half the lemon wheels, then seal the lid.
Set the jar in direct sun for 3 hours, turning it once at the halfway mark; the liquid moves from pale gold to warm amber-rose as the hibiscus in the blend releases.
Lift out the tea bags and the mint, stir in 2 tablespoons of honey, and move the jar straight into the refrigerator.
Serve over ice with the remaining lemon wheels. Keep it refrigerated and finish it within 24 hours.

Hot Drinks

Chamomile Honey Nightcap

5 min · Easy · 1 serving

The simplest bedtime ritual — pure chamomile, warm honey, and a squeeze of lemon.

Ingredients & method

Ingredients

1 Organic Chamomile tea bag
8 oz (1 cup) freshly boiled water, 200-212 degrees F
1 tsp honey
2 thin lemon wheels, or a squeeze of fresh lemon
1 strip of lemon zest (optional)

Method

Bring fresh water to a full boil and pour 8 oz over one chamomile tea bag in your favorite mug.
Cover the mug with a saucer and steep 5 minutes. Chamomile does not turn bitter, so 7 or 10 minutes simply makes the cup sweeter and rounder.
Press the bag gently against the side of the mug, remove it, and stir in 1 teaspoon of honey until it dissolves.
Squeeze in the lemon, drop in a wheel, twist the zest strip over the cup if you have one, and sip it slowly. This is a cup for the last quiet half-hour of the evening.

Wellness Shots

Citrus Ginger Refresh Shot

10 min · Medium · 4 shots

A concentrated, brightly flavored mini-drink — bold ginger, citrus, and ruby-red hibiscus over ice.

Ingredients & method

Ingredients

3 Ginger Lemon Hibiscus tea bags
6 oz (3/4 cup) freshly boiled water
1 tbsp finely grated fresh ginger
3 tbsp fresh lemon juice, about 1 1/2 lemons
1 tbsp fresh orange juice
2 tsp honey or maple syrup
A pinch of cayenne pepper (optional)
Ice, for chilling and serving

Method

Pour 6 oz of boiling water over 3 tea bags in a heatproof measuring cup, add the grated ginger, cover and steep 10 minutes for a deliberately over-strong ruby concentrate.
Press the bags hard against the cup, remove them, and strain the liquid through a fine mesh sieve to catch the grated ginger.
Whisk in the lemon juice, orange juice, honey and cayenne while the concentrate is still warm, so the honey dissolves cleanly.
Pour the mixture over a cup of ice and stir for 30 seconds until it is cold. For an undiluted shot, chill the jar in the refrigerator for an hour instead.
Divide into four 2 oz glasses and serve cold. Sealed in a jar, it keeps 3 days in the refrigerator.

Iced & Cold

Founder's Morning Ritual — Women's Cold Brew

30 min active + overnight chill · Easy · 4–6 cups

Steep 5–6 tea bags in hot water for 20+ minutes, chill overnight, and start your morning with a cool, deeply botanical cup. Our founder's daily morning ritual for the women in his family.

Ingredients & method

Ingredients

5-6 Women's Wellness Ayurvedic Tea bags (about a third of a 16-bag box)
6 cups (48 oz) freshly boiled water
1 lemon, sliced, for serving (optional)
Honey, to taste (optional)
A 2-quart pot or heatproof pitcher
A lidded glass jar or bottle for the refrigerator

Method

Bring 6 cups of fresh water to a full boil and pour it over 5 to 6 tea bags in a 2-quart pot or heatproof pitcher.
Cover and steep 20 to 30 minutes off the heat. This blend rewards the long steep, deepening to a rosy amber from the hibiscus in the mix.
Press the bags against the side of the pot, lift them out, and let it cool down before it goes in the fridge: about two hours on the counter, or twenty minutes if you stand the pot in a sink of iced water.
Pour into a lidded glass jar and refrigerate overnight, at least 8 hours.
Each morning pour one cup cold, or warm it gently in a saucepan. Add lemon or a little honey only if you want it, and finish the batch within 3 days.

Iced & Cold

Founder's Morning Ritual — Maca Cold Brew

20 min active + overnight chill · Easy · 4–6 cups

Brew 5–6 bags strong, chill overnight, drink straight — no milk, no sweetener. Earthy, grounding, root-deep. Optional add-ins: fresh ginger, turmeric, dragon fruit, celery, or asparagus.

Ingredients & method

Ingredients

5-6 Maca Ashwagandha tea bags (about a third of a 16-bag box)
6 cups (48 oz) freshly boiled water
3 thin coins of fresh ginger (optional)
1 thin slice of fresh turmeric root (optional)
A few cubes of dragon fruit, or 2 celery stalks, or 3 asparagus spears, for a savory batch (optional)
A 2-quart pot and a lidded glass jar

Method

Boil 6 cups of fresh water and pour it over 5 to 6 tea bags in a 2-quart pot. Drop in the ginger and turmeric now if you are using them, and the dragon fruit, celery or asparagus if you want the savory version.
Cover and steep 15 minutes off the heat. This is a root blend, and roots need the extra time to give up their flavor.
Press the bags firmly, remove them along with any fresh root, and let it cool down before it goes in the fridge: about two hours on the counter, or twenty minutes if you stand the pot in a sink of iced water.
Pour into a lidded glass jar and refrigerate overnight, at least 8 hours.
Each morning warm one cup in a saucepan over low heat and drink it straight, no milk and no sweetener. Finish the batch within 3 days, or within 24 hours if you made the savory version with vegetables.

In the Kitchen

Cooking with Tea — Ayurvedic Broth & Grains

while cooking · Easy · Family meal

Drop 2–3 tea bags into soup, bone broth, vegetable stew, rice or quinoa as they cook. A traditional Indian way to bring herbs into every meal — beautiful with our turmeric and ginger blends.

Ingredients & method

Ingredients

2-3 Turmeric Ginger & Black Pepper tea bags
1 cup basmati rice or quinoa, rinsed (for the grain version)
2 cups water (for the grain version)
6 cups vegetable stock or bone broth (for the soup version)
1 tsp kosher salt
1 tbsp olive oil or ghee
1 lemon, cut into wedges, to finish
A small handful of chopped cilantro or parsley, to serve

Method

For grains: put 1 cup of rinsed rice or quinoa, 2 cups of water, the salt and the oil in a saucepan, then tuck 2 tea bags in among the grains.
Bring to a boil, cover, and cook on the lowest heat for 15 minutes, then rest it off the heat, still covered, for 10 minutes.
For soup or broth: bring 6 cups of stock to a gentle simmer, drop in 3 tea bags, and simmer uncovered for 10 minutes before you add vegetables or noodles.
Lift the tea bags out with tongs and press them against the side of the pot to release the last of the liquid, then fluff the grains with a fork.
Finish with a squeeze of lemon and a scatter of cilantro. The turmeric tints the grains gold and the black pepper lands as a faint warm bite.