Tea can be more than a cup on the side. Brew it into a sparkling mocktail, stir it into a cozy latte, pour it over ice, or use it to add flavor to banana bread.

Try these four simple recipes with Teazert Tea blends. Each recipe makes one drink, except the banana bread, which makes one loaf.

 

1. Georgia Peach Pie Mocktail with Rosemary

Serve this sparkling peach-and-hibiscus drink when guests come over or as a Friday night treat. The Georgia Peach Pie blend combines hibiscus, peaches, apple, elderberries, and sunflower petals. Brew it ahead so it has time to chill.

Makes: 1 drink Prep time: 10 minutes, plus chilling

Ingredients

  • 1 teaspoon Georgia Peach Pie loose-leaf tea
  • ½ cup hot water
  • ½ cup chilled seltzer
  • 1–2 tablespoons cold water, to taste
  • 1 lime wedge or wheel
  • Ice
  • 1 rosemary sprig, for garnish

Instructions

  1. Steep the tea in hot water for 5–7 minutes, or follow the directions on the package. Strain and let it cool. Chill until cold.
  2. Fill a glass with ice. Add the chilled tea, seltzer, and a splash of water.
  3. Squeeze in lime to taste. Stir gently.
  4. Add a rosemary sprig and a lime wheel.

Use plain, unsweetened seltzer and skip the syrup for a drink with no added sugar. For strict sugar limits, check the tea and seltzer labels.

2. Tiramisu Oatmeal Latte

This warm, filling latte brings together oats, milk, and the coffee-and-cacao notes in Teazert’s Tiramisu blend. Add whipped cream and cacao powder for a breakfast-as-dessert finish, or leave them off for a simpler cup.

Makes: 1 serving Prep time: 10 minutes

Ingredients

  • 1½ teaspoons Tiramisu loose-leaf tea
  • ½ cup hot water
  • ½ cup milk or oat milk
  • ¼ cup rolled oats
  • 1–2 teaspoons maple syrup, optional
  • Whipped cream, optional
  • Cacao powder, for topping

Instructions

  1. Steep the tea in hot water for 5–7 minutes, or follow the package directions. Strain the tea into a small saucepan.
  2. Stir in the milk and oats. Warm over medium-low heat for 4–5 minutes, stirring often, until the oats soften and the mixture thickens slightly. Do not let it boil.
  3. For a smoother latte, blend carefully until creamy. Add maple syrup if desired.
  4. Pour into a mug. Top with whipped cream and a light dusting of cacao powder, if using.

The blend’s rooibos, crushed coffee beans, vanilla, and cacao make a flavorful base. Adjust the milk or oats to make the drink thinner or thicker.

3. Simple Iced Hawaiian Strawberry Tart Tea

Keep this everyday iced tea simple. The Hawaiian Strawberry Tart Hibiscus blend brings hibiscus and fruit notes to the glass. A little lime adds a bright finish.

Makes: 1 glass Prep time: 5 minutes, plus chilling

Ingredients

  • 1 teaspoon Hawaiian Strawberry Tart loose-leaf tea
  • ½ cup hot water
  • Ice
  • A splash of fresh lime juice

Instructions

  1. Steep the tea in hot water for 5–7 minutes, or follow the package directions. Strain and chill.
  2. Fill a glass with ice. Pour the chilled tea over it.
  3. Add a splash of lime juice and stir.

For a stronger glass, use less water when brewing. Make a larger batch and keep it chilled for an easy pour later.

4. Banana Bread Made with Banana Nut Muffin Tea

Brewed tea adds a gentle layer of warm flavor to this classic loaf. The Banana Nut Muffin blend includes rooibos, honeybush, apple, cinnamon, cacao nibs, almond slices, and vanilla. Brew the tea strong, strain it well, and use it in the batter.

Makes: 1 loaf Prep time: 15 minutes; bake 50–60 minutes

Ingredients

  • 1 teaspoon Banana Nut Muffin loose-leaf tea
  • ⅓ cup hot water
  • 3 ripe bananas, mashed
  • ⅓ cup melted butter or neutral oil
  • ⅔ cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon, optional

Instructions

  1. Heat the oven to 350°F. Grease a 9-by-5-inch loaf pan or line it with parchment paper.
  2. Steep the tea in hot water for 7–10 minutes. Strain thoroughly and let the tea cool.
  3. In a large bowl, mix the mashed bananas, melted butter, brown sugar, egg, vanilla, and ¼ cup of the cooled tea.
  4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
  5. Add the dry ingredients to the banana mixture. Stir just until combined. Do not overmix.
  6. Pour the batter into the loaf pan. Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool in the pan for 10 minutes, then transfer to a rack to cool before slicing.

Allergen notice: Banana Nut Muffin tea contains almond slices and is labeled as containing nuts. Check the product packaging before preparing this recipe, especially when serving anyone with a nut allergy. Avoid cross-contact with other foods and equipment.

Choose a New Way to Brew

Use Georgia Peach Pie tea for a sparkling mocktail, Tiramisu for a creamy oatmeal latte, or Hawaiian Strawberry Tart for an easy glass of iced tea. Banana Nut Muffin tea can also bring its blend of fruit, spice, and vanilla to a homemade loaf.

Browse the Teazert Tea collection to choose a blend for your next recipe.

Sweeten Your Sip