Tea recipes

Try our tantilising Tetley tea recipes for ideas on baking with tea and tasty Tetley tea cocktails.

Tetley Fruit Smoothie

Tetley Fruit Smoothie

Serves 4

Why not try out our Tetley Fruit Smoothie recipe featuring Tetley Original? Perfect for a hot summer's day when you're in need of a cool-down.

Ingredients

Method

  • Steep tea bags in boiling water for 5 minutes. 
  • Remove and strain tea bags.
  • Cool tea by adding ice to increase the total volume to 1 cup.
  • Pour chilled tea into blender and add cranberry juice, bananas, raspberries, strawberries, and honey.
  • Blend until smooth.
  • If needed, chill for 5 to 10 minutes.
  • Pour into 4 equal glasses, top with blueberries (optional) and serve.

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Tetley Super Green Iced Tea

Tetley Super Green Iced Tea

Serves 4

Super Green Iced Tea - perfect for a refreshing pick me up!

Ingredients

  • 4 Tetley Super Green Tea bags
  • 500ml boiling water, 250ml cold water
  • Desired amount of sugar, honey or agave
  • Handful of mint leaves, crushed
  • Desired amount of fresh ginger shavings
  • Fresh lime juice to taste
  • Lime wedges and mint sprigs to garnish
  • Ice

Method

  • In 500ml of boiling water, steep the tea bags for five minutes, then remove bags
  • Stir in 250ml of cold water and add sugar or honey to taste.
  • Garnish with mint leaves, ginger. Add lemon or lime juice to add a zingy flavour.
  • Chill in the fridge, then serve with ice 

Super Green range


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Mojitea

Mojitea

  • 1/2 cup fresh mint leaves
  • 3 Tetley Green Tea bags
  • 2 tablespoons honey
  • 4 cups boiling water
  • 4 stalks lemongrass, for garnish
  1. Mix together the mint leaves, tea bags, honey and boiling water.
  2. Leave to infuse for 5 minutes; then remove tea bags. Refrigerate until chilled.
  3. Divide among 4 large ice-filled glasses. Garnish with a stalk of lemongrass.
  4. Indulge with your favourite ice cream whilst relaxing in the sunshine!

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Tetley Iced Strawberry Fizz

Tetley Iced Strawberry Fizz

Serves 11

Ingredients

  • 350g strawberries, stemmed and sliced
  • 55g sugar
  • 235ml boiling water
  • 1 Tetley Everyday Original teabag
  • 350ml lemonade concentrate, frozen
  • 950ml chilled sparkling water
  • Ice cubes

Method

  • In a large bowl, combine the strawberries and sugar. Set aside. 
  • In another bowl, pour water over teabag and steep for 5 minutes, then remove teabag.
  • Stir tea and lemonade concentrate into strawberry mixture. Chill in the fridge.
  • When ready to serve, stir the mixture with sparkling water

  • Ladle into tall glasses with ice cubes and serve with spoons. 
  • Serve in tall glasses and garnish with mint leaves.

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Tetley Non-Alcoholic Cranberry Spiced Hot Toddy

Tetley Non-Alcoholic Cranberry Spiced Hot Toddy

Serves 6

The cranberry flavour infused with a blend of spices, creates a fragrant and delicious drink, perfect during winter festivities.  

  • Prep: 5 mins
  • Cook: 2-3 hours

Ingredients

  • 2 Tetley Original tea bags
  • 1 cup boiling water
  • 8 cups cranberry juice
  • Rum (desired amount, optional)
  • 1/4 cup sugar
  • 1 orange, cut into slices
  • 3 cinnamon sticks
  • 1/2 teaspoon ground cloves
  • 5 tbsp sugar for rimmed glasses (optional)
  • 1 lemon, cut into 6 wedges

Method

  1. Pour boiling water in a slow cooker and then place Tetley Original tea bags in. Allow this to steep for 5 minutes whilst it’s covered.
  2. Add in cranberry juice, sugar, orange, cinnamon, cloves and then stir well.
  3. Cover and cook on low for 2-3 hours or on high for 1-2 hours.
  4. Remove orange slices and cinnamon sticks.
  5. (Optional) Wet the outside of serving glasses with a fresh lemon wedge and fill a bowl with super-fine sugar. Whilst holding the glass parallel to the table, dab the rim in to the sugar whilst slowly turning the glass so that only the outer edge is covered. Shake off any excess sugar.
  6. Pour spiced tea into the sugar rimmed glasses and serve immediately. 

 


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Tetley Raspberry and Pomegranate Smoothie

Tetley Raspberry and Pomegranate Smoothie

Serves 4

Try this smoothie to cool you down during the warmer days but also gain the antioxidant benefits of green tea. A great nutritional beverage for the whole family!

Ingredients

Method

  • Brew the teabags in the hot water for 1-2 minutes. Once cool, pour into an ice cube tray and freeze. 
  • Once the green tea cubes have frozen, blend together the milk, bananas, raspberries and green tea cubes in a blender
  • Serve in tall glasses and garnish with mint leaves.

CTN054J_Green_Rasp&Pom_20s


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Tetley Redbush vanilla cupcake recipe

Tetley Redbush vanilla cupcake recipe

  • 80g unsalted butter
  • 250g caster sugar
  • 240g plain flour
  • 2tsp baking powder
  • ¼ tsp salt
  • 250ml whole milk
  • 3 Tetley Redbush Vanilla tea bags
  • ½ tsp vanilla essence
  • 2 large eggs
  1. Bring half of the milk to the boil. Steep three tea-licious Tetley Redbush Vanilla Teabags in the hot milk for a few minutes then discard the teabags. Pour in the rest of the milk and set aside to cool.
  2. Pre-heat oven to 180 *C and line your cupcake tin with cases.
  3. Mix the flour, sugar, butter, baking powder and salt together in a bowl. Lightly mix together the milk, vanilla essence and eggs in a separate bowl.
  4. Combine both mixtures and fill each cupcake case with batter to about two-thirds full. Bake for approximately 18-20 minutes until lightly brown.
  5. Leave to cool and decorate with frosting or dust with icing sugar

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Tetley Earl Grey Panna Cotta

Tetley Earl Grey Panna Cotta

Serves 4
Infused with fragrant Earl Grey tea and a hint of lemon, this easy and elegant custard is rich and velvety smooth.

  • Prep: 10 mins
  • Cook: 10 mins
  • Total : 6 hours

Per serving: 470 calories, 40 g fat, 165 mg cholesterol, 73 mg sodium, 17 g carbohydrates, 0 g fibre, 14 g sugar, 3.5 g protein.

Ingredients

  • 500ml whipping cream
  • 125ml 2% milk, divided
  • 60g granulated sugar
  • 6 bags Tetley Earl Grey Tea
  • 1 strip lemon peel, about 2-inches (5 cm) long
  • 7g unflavoured gelatine powder

Method

  1. Heat cream, half of the milk and sugar in a saucepan set over medium heat until the mixture starts to simmer around the edges of the pan. Add tea bags and lemon peel. Remove from heat. Steep, covered, for 5 minutes.
  2. Meanwhile, sprinkle the gelatin over the remaining milk; let stand for 5 minutes or until gelatin has softened. Carefully squeeze the tea bags to release as much liquid as possible; discard along with lemon peel. Stir in gelatin mixture; whisk until dissolved. Strain through coffee filter or cheesecloth.
  3. Divide the mixture among 4 tea cups, ramekins or small dome-shaped bowls. Cover with plastic wrap and refrigerate for 6 hours or until set.

Tetley Tips

  • Garnish panna cotta with berries and serve with a shortbread cookie.
  • Panna cottas can be made up to 3 days in advance and kept chilled until ready to serve.
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Tetley mint chocolate surprise

Tetley mint chocolate surprise

Serves 6
Packed with pure peppermint flavour, our mint chocolate surprise is a great dinner party treat.

  • Prep: 15 mins
  • Cook: 15 mins
  • Total : 5 hours

Per serving: 301 calories, 15 g fat, 48 mg cholesterol, 118 mg sodium, 38 g carbohydrates, 0.5 g fibre, 32 g sugar, 2.5 g protein

Ingredients

Filling

  • 250ml milk
  • 4 Tetley Peppermint teabags
  • 120g granulated sugar
  • 3tbsp corn starch
  • Pinch of salt
  • 4 egg yolks
  • 1stp vanilla extract
  • 75ml whipping cream
  • Few drops of green food colouring (optional)

Assembly

  • 175g chocolate chip biscuits (crushed)
  • 2tbsp melted butter
  • 75ml whipping cream
  • 1tbsp icing sugar
  • 75ml chocolate sauce
  • 6 mint leaves (for garnishing)

Method

Filling
  1. Over a medium heat, heat milk in a small saucepan until small bubbles start to form around the sides of the pan and the milk is hot throughout, (not simmering). Add teabags, and remove from heat. Steep, covered, for 8 minutes. Carefully squeeze the teabags to release as much liquid as possible, then discard.
  2. In a bowl, whisk sugar with corn starch and salt. Then whisk in tea until smooth. Set over medium heat. Cook, stirring, until simmering and thick.
  3. Whisk egg yolks in a separate bowl. Whisk in half of the hot milk mixture in slow steady stream. Gradually whisk the egg mixture back into the saucepan.
  4. Cook, over medium-low heat, stirring constantly for 5 to 8 minutes or until thickened. Stir in vanilla. Transfer to a bowl; place plastic wrap directly on the surface. Refrigerate for 4 hours or until chilled completely. Whip cream until stiff peaks form. Fold into chilled milk mixture. Stir in a few drops of green food colour (if using).

Assembly

  1. Toss the crushed biscuits with melted butter until well coated. Whip cream to stiff peaks and sweeten with icing sugar; set aside.
  2. Divide biscuit mixture evenly among six 4 oz (125 mL) canning jars; pack down. Spoon 1/3 cup (75 mL) filling into each jar. Top with a dollop of whipped cream and a drizzle of chocolate sauce. Garnish with a mint leaf.

Tetley Tips

  • Jars with crumb base and filling can be made and stored, tightly covered, in the refrigerator for up to 2 days in advance.
  • If you don’t have canning jars, you can also use dessert cups or drinking glasses.
herbal-infusions-peppermint

 

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Tetley Green Tea Rice Pilaf

Tetley Green Tea Rice Pilaf

Serves 6
Infused with Tetley’s aromatic lemon green tea instead of water, this is a delicious new twist on rice. Try serving this versatile side dish with roasted chicken, pork or fish.

  • Prep: 10 mins
  • Cook: 25 mins
  • Total : 35 hours

Per serving: 229 calories, 6.5 g fat, 10 mg cholesterol, 121 mg sodium,39 g carbohydrates, 3.5 g fibre, 7 g sugar, 5 g protein.

Ingredients

  • 550ml water
  • 6 bags Tetley Green tea with Lemon
  • 2 tbsp butter
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1 rib celery, finely chopped
  • 120g finely chopped red pepper
  • 1 clove garlic, minced
  • 300g parboiled long grain white rice
  • 2 tsp chopped fresh thyme
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • Pinch ground nutmeg
  • 120g frozen peas, thawed
  • 60g chopped fresh parsley
  • 60g sliced almonds
  • 60g raisins

Method

  1. Pour the water into a saucepan; bring to a boil. Add the teabags and remove from heat. Steep, covered, for 5 minutes. Carefully squeeze the tea bags to release as much liquid as possible; discard.
  2. Meanwhile, melt butter in a large saucepan set over medium heat. Add onion, carrot, celery, red pepper and garlic. Cook, stirring occasionally, for 3 to 5 minutes or until vegetables are softened. Add rice, thyme, bay leaf, salt, pepper and nutmeg; cook, stirring occasionally, for 2 minutes or until rice is well coated.
  3. Stir in tea and bring to a simmer. Reduce heat to low. Cook, covered, for 15 minutes or until all the water has evaporated and rice is tender. Add peas. Remove from heat. Cover and let stand for 5 minutes.
  4. Fluff rice with fork. Gently stir in parsley, almonds and raisins.

Tetley Tips

  • For a golden-coloured rice pilaf, add a little ground turmeric when cooking the rice.
  • This recipe can also be prepared using Tetley Pure Green Tea.
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Tetley Green Tea Rice Pilaf

Rooibos braised carrots

Serves 8
Dress up a holiday side dish with these glossy, spiced carrots. The fragrant red tea adds a unique flavour that complements the natural sweetness of the carrots.

Per serving (about 1/2 cup/125 mL): 59 calories, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 266 mg sodium, 11 g carbohydrates, 2 g fibre, 7 g sugars, 1 g protein. Excellent source of vitamin A.

Ingredients

  • 3 bags Tetley Red Tea Rooibos
  • 250ml boiling water
  • 900g carrots
  • 2 tbsp honey
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 2 tsp minced fresh ginger
  • 3/4 tsp sea salt
  • 1/2 tsp ground cinnamon and pepper
  • Chopped fresh parsley or mint (optional)

Method

  1. Steep the tea bags in the boiling water for 5 minutes; squeeze and discard the bags. Peel the carrots (if desired) and slice 1/2-inch (1 cm) think or leave carrots whole.
  2. Combine the carrots, tea, honey, lemon juice, oil, ginger, salt, cinnamon and pepper in a large, non-stick skillet. Cover and set over medium-high heat. Bring to a boil.
  3. Reduce the heat to medium; boil gently, covered, for 8 minutes. Uncover and simmer, stirring often, for 3 to 5 minutes or until carrots are tender and glazed. Garnish with parsley (if using).

Tetley Tips

  • Red tea adds flavour without the salt of broth so you can control the sodium
  • Try this recipe with other fragrant Tetley teas such as Red Tea Spiced Plum, Chai Tea or Warmth Cinnamon Spice Herbal Tea
  • Omit the ginger if preferred.
  • For a preparation shortcut, substitute 2 lb (1 kg) baby carrots for regular carrots. Adjust the cooking time to your preferred doneness, adding a little extra water as needed
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Tetley Earl Grey Vanilla Shortbread Biscuits

Tetley Earl Grey Vanilla Shortbread Biscuits

Serves 40 biscuits
Perfect for sharing, this classic all butter melt-in-your-mouth shortbread recipe is flavoured with Tetley Earl Grey Vanilla Tea

  • Prep: 15 mins
  • Cook: 40 mins
  • Total : 2 hours

Per serving: 146 calories, 9.5 g fat, 25 mg cholesterol, 17 mg sodium, 10 g carbohydrates, 0.5 g fibre, 5g sugar, 0.5 g protein.

Ingredients
Shortbread

  • 400g all-purpose flour
  • 125g corn starch
  • 1/2 tsp salt
  • 250g unsalted butter, softened
  • 60g icing sugar
  • 60g granulated sugar
  • 2 bags Tetley Earl Grey Vanilla Tea

Glaze

Method
Shortbread

  1. Stir flour with corn starch and salt until combined; set aside. Place butter, icing sugar and granulated sugar in a separate bowl. Open tea bags and add leaves to bowl. Beat until light and fluffy. Add flour mixture; beat on low just until the dough comes together.
  2. Divide the dough into two portions and form into 1 1/2-inch (4 cm) square-shaped logs. Wrap and chill for at least 1 hour or until firm enough to slice easily.
  3. Preheat oven to 325°F (160°C). Line baking sheets with parchment paper. Cut each log into 1/4-inch (5mm) thick slices and place 1-inch (2.5 cm) apart on the prepared baking sheets.
  4. Bake, in batches, for 15 to 20 minutes or until pale golden on the bottom. Cool completely on a rack.

Glaze

In microwave, heat cream for 30 seconds or until steaming. Open tea bag and add leaves to cream. Stir and steep for 5 minutes. Gradually stir in icing sugar until smooth. Spoon into re-sealable plastic bag; snip a small hole in the corner of the bag. Drizzle over the shortbread. Let stand for 15 to 20 minutes or until the glaze is set.

Tetley Tips

  • If biscuits feel soft when cutting them, pop baking sheet into the fridge or freezer for 5 to 10 minutes before baking
  • Hold trays of sliced biscuit dough in the fridge between batches

Tetley Earl Grey with Vanilla

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