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Capital Teas: Home > About Tea > Cooking With Tea
Cooking With Tea


Cinnamon Chocolate Chip Cookies

Ingredients:

1 cup butter, softened
3/4 cup superfine sugar
3/4 cup light brown sugar
1 teaspoon vanilla extract
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground Mekong River Cinnamon
1 (3/4 ounce) package instant vanilla pudding mix
2 cups semisweet chocolate chips
1 teaspoon White Rhino Matcha

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, beat together the butter, brown sugar, confectioners' sugar, and vanilla until smooth and creamy; then add eggs, and beat well. In a large bowl, mix together flour, baking soda, salt, Mekong River Cinnamon, White Rhino Matcha and pudding mix.
3. Gradually mix the dry into the creamy mixture until well blended. Stir in chocolate chips.
3. Drop by teaspoonfuls 2 inches apart onto un-greased baking sheets. Bake in a preheated oven for 8 to 10 minutes, until golden brown. Remove from oven; allow cookies to cool momentarily on baking sheets before removing them to wire racks to cool completely.



Chamomile Crab Cakes


Ingredients:Organic Nile Chamomile Tea

3/8 cup diced onion
2 small mushrooms, sliced and halved
2 Tbsp. butter
1 tsp. minced garlic
3/8 cup diced green pepper
1 egg
2 Tbsp. mayonnaise
3 tsp. Capital Teas Organic Nile Chamomile Tea (loose tea)
1/2 tsp. lemon juice
1/2 tsp. paprika
1 cup bread crumbs
8 oz crab meat
1 cup brewed Capital Teas Organic Nile Chamomile Tea
2 Tbsp. lemon juice
1/8 cup flour

Directions:

1. Combine the diced onion, green pepper, garlic, and mushrooms with the butter in a pan and sauté.
2. In a bowl, whisk the egg and combine with the mayonnaise, 3 Tbsp. Capital Teas Organic Nile Chamomile Tea, 1/2 tsp. lemon juice, and paprika. Stir in the bread crumbs and the crab meat and form them into patties. If the patties don't stick, add more Chamomile Tea.
3. Cool the patties in the fridge for an hour.
4. Combine the remaining cup of brewed Capital Teas Organic Nile Chamomile Tea with 2 Tbsp. of lemon juice and 1/8 cup flour and simmer to make the sauce.
5. When the patties are ready, fry them in butter or olive oil on medium-low for 5 minutes, then flip and fry 4-5 more minutes.
6. Serve with the sauce on the side.


Gunpowder Mango Salsa

Ingredients:

1 tablespoon Capital Teas Green Formosa Gunpowder Tea
1 cup water, boiled
2/3 cup sugar Zest
Juice of 1 small lime
1 Mango, peeled and diced
1 cup dried cherries
1 jalapeno, seeded and sliced very small

Directions:

1.Pour boiling water over tea, cover and let stand for 15 minutes, or until dark brown and slightly bitter.
2.Strain water into a small sauce pan, bring to a boil and add sugar. Stir continuously, and add zest and lime juice.
3.Continue to boil until liquid reduces to half, about 15 minutes.
4.Place mango, cherries, and jalapeno in a bowl. Pour syrup over the mixture. Cover and chill.
5.Either serve with syrup for a sweeter salsa, or strain syrup off to accent the jalapeno.

Moroccan Mint Lamb Chops

Ingredients:

2 lamb chops
1 quart of Capital Teas Moroccan Mint (spearmint) Tea
1 lemon
1 onion
8 baby portabella mushrooms
Olive oil to sauté
1 tablespoon flour and enough cold water to make a thin paste
Salt and pepper

Directions:

1. Marinate the lamb chops in the tea and freshly squeezed lemon juice for at least 2 hours.
2. In hot pan with olive oil, sear the lamb chops and turn down the heat to sauté slowly for 20 minutes.
3. Remove the lamb chops and sauté the mushrooms and onions until soft.
4. Add a small amount of flour and water to make gravy, and top the lamb chops with the onion, mushroom and gravy mixture.

Organic Jasmine Gold Dragon Pots de Crème

Ingredients:

2 eggs
2.5 cups fat free milk
2 tablespoons Capital Teas Organic Gold Dragon Jasmine Tea
3/4 cup sugar
1/4 cup unsweetened cocoa powder
Dash of salt
1 tsp. vanilla extract
4 oz. bittersweet chocolate, chopped up

Directions:

1. Heat milk in medium saucepan until just below boiling; remove from heat; add 2 tablespoons tea and steep for 5 minutes; strain tea-infused milk into medium size bowl.
2. Preheat oven to 350 F
3. Dissolve sugar in milk and add cocoa, and salt. Allow mixture to cool slightly.
4. In small bowl, beat eggs with whisk until thoroughly mixed, set aside.
5. Add vanilla and chocolate, stirring until chocolate melts. (Note: make sure mixture is not too hot during this step so that chocolate melts evenly)
6. Add 1/4 cup milk mixture to eggs while stirring constantly; then add egg mixture to remaining milk mixture, stirring constantly to combine.
7. Pour into eight 4 oz. ramekins (small glazed ceramic serving bowls). Place ramekins in baking pan and add boiling water until it comes about 1/2 inch from tops of ramekins.
8. Bake at 350 for about 40 minutes until knife inserted in center comes out clean.
9. Remove from oven and remove ramekins from pan. Cool to room temperature and chill in refrigerator for 3 hrs.

Lapsang Souchong Barbecue Sauce

Ingredients:

1 tablespoon olive oil
1 1/2 cups chopped onion
6 jarred pear halves (in juice not syrup) drained and chopped
Salt and Pepper to taste
2 garlic cloves, minced
2 cups Capital Teas Lapsang Souchong (steeped for 5 minutes and then rest till room temperature)
1 1/4 cup ketchup
1/4 cup prepared mustard
1/4 cup packed brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon Sriracha (hot sauce)
1/2 teaspoon ground cinnamon
1 teaspoon cayenne pepper

Directions:

1. Brew Capital Teas Lapsang Souchong in 2 cups of hot water; put to side.
2. Heat olive oil in a large saucepan over medium heat; add onion and cook 5 minutes or until translucent, stirring occasionally.
3. To onions, add peaches, black pepper, salt, and garlic; cook 1 minute, stirring frequently.
4. Stir in tea and remaining ingredients, and bring to a boil.
5. Reduce heat, and simmer, uncovered, 30 minutes.
6. Place half of mixture in a blender, leaving an opening to allow steam to escape (covering with a towel to prevent spills); blend until smooth.
7. Pour pureed mixture into a medium bowl and repeat with remaining mixture.
8. Refrigerated in an airtight container for up to 10 days; best for use on chicken when grilling.