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Hot Tea Recipes

cup of cinnamon tea surrounded by mini lights

Hot tea soothes the soul anytime of the day. The recipes below demonstrate that tea offers endless possibilities in terms of flavor, texture and ingredients that will appeal to tea drinkers interested in exploring novel approaches to tea preparation at home.

Masala Chai

masala chai latte in gold cup beside spicesBrew your own Masala Chai on the stove at home and enjoy the creamy, spicy results whenever you'd like. Literally "mixed spiced tea," Masala Chai is a classic style of black tea blended with traditional spices native to South and Southeast Asia.


2 tablespoons Masala Chai
1 cup water
1 cup milk


Mix chai, water and milk in a saucepan. Bring to a boil then reduce the heat and simmer for 5 minutes. Remove from the heat and stir in sugar or sweetener to taste. Strain the mixture into a mug or pitcher. Chai can also be enjoyed over ice.

Experiment with the quantity of tea leaves and the length of the steep time to find your desired brew strength. Varying the water temperature isn't recommended, however, as water that is too hot will over-extract the bitter components of tea, while water that is too cool might not fully draw out the desirable aromatics and flavors.

Dirty Chai

masala chai in a mug beside assorted spicesA Dirty Chai combines brewed chai with a shot of espresso (for a 12-ounce cup) and 2 espresso shots (for 16- and 20-ounce cups). The result is a warm, creamy drink with layered flavors that invite some time for reflection. The recipe below yields a 16-ounce cup.


16 ounces Brewed Masala Chai (see previous recipe)
2 espresso shots or 1 ounce (about 2 tablespoons) coffee, brewed double strength


Into a large mug, combine brewed chai and double-strength coffee. Add additional coffee if you'd prefer a stronger flavor. 



Matcha Green Tea Latte

matcha utensils for preparing the teaIf you don't have the utensils for preparing Matcha with the traditional bamboo whisk, Japanese ceramic bowl, and bamboo spoon—not to worry. A regular whisk, spoon and cup will work just fine. 


1 cup whole milk
1 teaspoon Matcha green tea powder
1 tablespoon granulated sugar
3/4 teaspoon vanilla extract
Hot water


Place 1 teaspoon of sifted Matcha green tea powder into a bowl. Add a small amount of hot water to the powder. Whisk in an up-and-down manner to make a thick paste, ensuring that there are no lumps in the mixture.

Pour 1 cup of steamed whole milk into a jar or glass measuring cup. Add the prepared Matcha green tea solution to the milk. Blend in 1 tablespoon of sugar and 3/4 teaspoon of vanilla extract. Whisk to thoroughly combine the mixture. Serve immediately. 

For a creamier latte, use a milk frother or follow this method below: 

Pour the 1 cup of milk from this recipe into a 16 ounce glass jar with a lid. Screw on the lid. Shake the jar as hard as you can until the milk is frothy and has roughly doubled in volume, 30 to 60 seconds. Remove the lid from the jar and microwave the jar uncovered for 30 seconds on high. The foam will rise to the top of the milk and the heat from the microwave will help to stabilize it. Pour the steamed milk into the cup and spoon the milk foam on top if you'd like. (Use the foam quickly as it will begin to dissolve after a few minutes.)

London Fog (Earl Grey Vanilla Latte)

cup of tea latte on black tufted surfaceSavor this latte with the distinct citrusy, floral qualities contributed by Earl Grey, the most widely enjoyed black tea blend in the world. Yield 4 cups of tea latte.


2 cups water
2 tablespoons Earl Grey loose leaf tea
2 tablespoons honey
4 cups milk
2 teaspoons vanilla extract


Brew the tea with 2 cups of water at 200 degrees F. for 5 minutes to achieve a slightly stronger brew.

While the tea is brewing, add the milk to a saucepan and allow to simmer while stirring occasionally. When both the tea and milk are ready, remove the saucepan from the heat. Add the vanilla and honey to the saucepan, stirring until the honey dissolves. 

Pour the tea into four cups and top each cup of tea with the hot milk mixture. Serve immediately.

If you don't have a milk frother and would prefer a creamier latte, refer to the recipe above for a simple method to aerate the milk using a microwave.  

Quick & Easy Tea Latte

latte in beige cup beside cookiesHere's a recipe that makes easy work of a tea latte...and better yet, you get to tailor it to your personal taste. Choose the tea variety, the milk type and the sweetener. All you'll need to get started is the tea concentrate recipe below.


1/2 cup loose leaf tea, your choice
1 cup water
3/4 cup milk, your choice
Sweetener, your choice


Brew tea in 1 cup of water based on steeping instructions for the tea you've selected. This will yield the tea concentrate for the latte. (Discard the tea leaves or resteep them to create another batch.) Cover and store the unused concentrate in the refrigerator.

For one 8-ounce tea latte, warm the milk in a small saucepan and froth the milk with a whisk or a milk frother. For another option, follow the method below that uses the microwave.

Pour 1/4 cup tea concentrate and 3/4 cup milk and foam into a mug. Add sweetener and toppings if desired.

How to Aerate Milk Using the Microwave
Pour the milk into a glass jar of at least 12 ounces with a lid. Screw on the lid. Shake the jar as hard as you can until the milk is frothy and has roughly doubled in volume, 30 to 60 seconds. Remove the lid from the jar and microwave the jar uncovered for 30 seconds on high. The foam will rise to the top of the milk and the heat from the microwave will help to stabilize it. Pour the steamed milk into the cup and spoon the foam on top.

Sugar 'n Spice Tea 

latte in white cup on dark tableThe spice-laden flavors of this sweet, comforting tea will win you over. Play with the ratio of water, milk or sugar if you'd prefer to make it your own.


3 tablespoons loose leaf black tea
3 cups water
1/4 cup granulated sugar
10 cardamon seeds
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
One 12-ounce can evaporated milk


Bring water to a boil in a saucepan and remove from the heat. Add the tea, cover, and allow to steep for 4 minutes.

Meanwhile, grind the cardamom seeds in an electric grinder or with a mortar and pestle. Stir the ground cardamom, cinnamon, nutmeg, and ginger into the tea and allow to infuse for 10 minutes.

Add the milk and reheat the mixture slightly until it's hot. Pour the tea through a sieve to separate out the solids and serve.

Jasmine Apple Peel Tea

tea kettle pours brewed tea into brown teacupYou'll enjoy the fruity flavor of this tea, not to mention the fact that you'll put to use apple peels that you might have otherwise discarded after making applesauce, apple pie or sliced apples for a quick snack. More importantly, the apple peel is the most nutritious part of the apple. This tea offers the best of both worlds. Experiment with the spices if you're so inclined.


2 tablespoons loose leaf Jasmine Green Tea 
16 ounces water at 180 degrees
The peel and core of 4 apples
3 cups water
3 tablespoons honey or agave nectar
One 3" cinnamon stick


Steep the Jasmine tea in 16 ounces of water at 180 degrees for 3 minutes. Discard the tea leaves (or keep for a second 4-minute infusion). Set the tea aside.

Place the apple peels and cores, water, and honey in a medium saucepan. Bring to a full boil, then reduce to a simmer for one hour. Turn off the heat, add the cinnamon stick, and allow to steep for 45 minutes in the apple mixture. Check for sweetness and add more honey if you'd like.

Strain the apple mixture and discard the fruit parts that remain. Combine with the tea and adjust sweetness if needed. Pour yourself a cup or two of the tea and enjoy its floral aromatics. Leftovers can be stored in the refrigerator for future hot or cold drinks.