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While an exquisite gourmet meal and a cup of fine tea each have their own distinct characteristics, together they can create a wonderful balance. Teas’ tastes and complexities vary just as much their applications as ingredients to enhance various dishes. From appetizers to entrees to desserts, tea can be used as a rub, an infusion, or a marinade. The creative taste buds of the Numi Tea’m have brought you the best of our tea infused recipes to enrich your gourmet vocabulary and take you on a culinary journey.

Good Health!

Chai Spiced TiramisuChai Spiced Tiramisu
2 egg yolks
2 tbsp. sugar
3 drops of vanilla extract
1 cup mascarpone cheese
3/4 cup boiling water
5 Golden Chai tea bags
1 tsp. spiced rum
2 tsp. sugar
12 ladyfingers
Cinnamon/Sugar Mix: 4 tablespoons sugar, 2 teaspoons Cinnamon

Preparation Time: 30 minutes

Beat egg yolks, sugar and vanilla extract until creamy. Fold in cheese until smooth. Steep tea bags for 3 minutes. Squeeze and remove. Add spiced rum and 2 tsp. sugar to tea. Spread butter on sides of large clear bowl. Carefully dip ladyfingers in Golden Chai blend and line bottom of bowl. Add 1/3 of cheese mixture. Sprinkle some of cinnamon/sugar mixture on top. Repeat cheese, cinnamon/sugar layering two more times. Refrigerate 2-3 hours before serving. Makes 8 servings. In Good Health!

Mintea CouscousMintea Couscous
3 tea bags Moroccan Mint
1/2 cup boiling water
1 tbsp. olive oil
1 medium yellow onion, chopped fine
1 clove garlic, finely minced
1 large tomato, seeded and finely chopped
2 tbsp. black raisins
1/2 cup cooked or canned chick peas
1/2 tsp. ground cinnamon
1/4 tsp. saffron threads
1 tsp. salt
2 cups cooked couscous (small semolina pasta balls)

Preparation Time: 20 minutes

Steep 3 tea bags in boiling water. Set aside. Sauté onions and garlic in oil over medium heat until golden. Add tomato, raisins, chick peas, cinnamon, saffron, and salt. Cook 5 minutes. Add strained teasan and simmer another 3 minutes. Combine mixture with couscous or pasta and serve warm or at room temperature. Makes 4 servings. In Good Health!

Nutty Jasmine RiceNutty Jasmine Rice
2 cups water
3 tea bags Jasmine Green
1 1/2 tsp. vegetable oil
1/2 tsp. salt
2 cups uncooked rice, preferably Basmati
1 tsp. crushed saffron
1/4 cup slivered almonds
1/4 cup pine nuts
2 tbsp. chopped parsley

Preparation Time: 25 minutes

Bring water to a boil in a pot. Steep tea bags for 5 minutes. Squeeze and remove. Stir in 1 tsp. oil, salt and rice. Cover and simmer over low heat for 10 minutes. In separate container, steep saffron in 1/8 cup water for 5 minutes. Pour saffron mixture over rice and recover. Cook another 5 minutes, until rice is tender. In separate frying pan, fry nuts in 1-1/2 tsp. oil, until golden. When serving, scatter nuts and parsley over rice. Serve with yogurt or Numi’s Green Tea Salmon. In Good Health!


Earl Grey Shish Kebab
1 cup water
4 tea bags Aged Earl Grey
juice from 1 lemon
1 tbsp. honey
salt and pepper
1 pound beef or chicken cut into kebab chunks
1 medium red onion
1 red or yellow pepper
1 green pepper
4 shish kebab skewers

Preparation Time: 30 minutes. Makes 4 servings.

Bring water to a boil and pour over tea bags in a mug for 5 minutes. Squeeze and remove tea bags. Stir in remaining ingredients and cool to room temperature.  Pour tea infusion over meat and marinate for 1 hour.  Assemble skewers, alternating meat and vegetables. Barbecue or cook in oven, turning skewers and frequently applying remaining marinade juice. In Good Health!

For more tea-inspired recipes, click here.

Earl Grey Shish KebabGoodnight Ginger
2 oz. Square One Organic Vodka infused with Numi’s Chamomile Lemon Juice of 1⁄2 lemon or 2 oz. fresh lemon juice
tsp. fresh grated ginger
1 oz. Madhava Organic Agave Nectar Splash of Vya Extra-Dry Vermouth
1. Infuse 6 teabags Chamomile Lemon per 750 ml. vodka for 4-6 hours & remove bags.
2. Put all ingredients in a cocktail shaker with crushed ice. Shake vigorously for 15 seconds.
3. Strain into a martini glass & garnish with a lemon twist.

Credit: Allison Evanow

For more tea-inspired beverage recipes, click here.