If you find yourself hosting a party this holiday season, surprise and delight your guests with this smoky tea punch.
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There's something so sweet and homey about a simple loaf. Hardy and adaptable, it can be wrapped in plastic and kept for days, or dressed up like it is here, with a spoonful of confit and some cream. This version, from Paris Pastry Club employs Earl Grey tea along with several sorts of citrus to create the finished product. It's lovely with coffee or, of course, tea.
This subtly sweet vegan smoothie makes the perfect summer breakfast: ultra-creamy with a hint of grassy green tea powder, it's delicious enough to double as dessert.
These sugar cookies are lightly crisp at the edges and flavored citrusy Earl Grey tea.
This recipe from bartender Daniel Hyatt finally gives you a way to work pine needles into your cocktail routine. It's essentially iced tea with a kick, offering well-balanced sweetness and subtle evergreen flavor. Christmas trees, beware!
With hints of fennel and also a spicy note, like cinnamon, shiso adds complexity to the classic, cooling mint tea.
Lemon balm is a member of the mint family, but its bright, lemony scent is immediately recognizable and makes a super-refreshing iced tisane.
When steeped in hot water, nettles make a super-savory infusion that is a great pairing for the slightly spicy rosemary.
Bittersweet matcha pairs beautifully with the crisp, refreshing heat of ginger.
A super drinkable and surprisingly refreshing iced tea with a bitter kick that's easily scaled up to fill a pitcher.
A simple syrup made from chamomile pairs beautifully with a blanco tequila that boasts major floral notes.
This drink offers all of the well-loved elements of an Old Fashioned plus the depth and earthiness of a Pu-erh tea infused bourbon.
Pound cakes are among the purest flavored cakes; in this version, chamomile adds a subtle twist.
The tea lover's spritzer, this spirit-free cocktail from Rouge Tomate in New York City trades sweet lemonade for tangy rosemary-grapefruit juice. Feel free to experiment with your own blend of teas.
The traditional way to serve Swedish Punsch is to warm it and pair it with a bowl of pea soup. Though that didn't exactly catch on in the States, Swedish Punsch is a key ingredient in many pre-Prohibition cocktails because of its funky, spiced flavor.
This has more fat than your typical sherbet, but half and half adds welcome richness and milky flavor that tastes just like a cup of tea.
A lightly spiked take on classic Southern Sweet tea from Edward Calhoun of Southpaw BBQ in San Francisco.
Feeling the heat of summer? Cool off with this nutty, dairy-free coconutty iced tea.
We've captured the flavor of one of the most famous Thai beverages, Thai iced tea with condensed milk, and put it in this tender tea-infused cake to be served with warm, rich, silky custard sauce.
This adaptation of a classic rum punch uses Earl Grey tea to add complexity to the rich and tropical drink, lightened with bitter lemon soda.