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The Arbor Teas Blog

Cooking with Herbal Teas

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Cooking with Herbal Teas

Anyone who has experimented with cooking with tea knows that you can add flavor and intensity to a dish simply by adding tea. But you don’t have to stop with true tea (i.e. Camellia sinensis)  – you can add herbal teas such as chamomile, rooibos, hibiscus, and other herbal infusions to add unexpected flavor to everyday favorites, without the caffeine.

Here are some of our favorite recipes that make use of herbal teas:

Tea-Infused Yogurt

Here’s a great way to make your own flavored yogurt without the sugar or calories. To make this tea-infused yogurt , steep your tea in the milk while it’s heating, then remove the tea sachet before adding the yogurt starter. Any kind of herbal tea will do, but our resident chef loves using our Crimson Berry Fruit Tisane . Another great option is Vanilla Almond Rooibos .

Chamomile Hummus

Chamomile in hummus? Trust us, it’s good. To make this chamomile hummus, simply add cooled steeped chamomile in place of water. The chamomile combines nicely with the chickpeas, tahini and cumin, making for a surprising, but delightful, take on this traditional Middle Eastern spread.

Chamomile Vinaigrette

Why stop with hummus? Chamomile adds welcome floral notes to this Dijon-based vinaigrette recipe . Making it is simply a matter of cooling steeped chamomile, and whisking the ingredients together. 

Roasted Butternut Squash and Green Rooibos Soup 

While you might not often think of herbal tea as being a good base for soup, some herbals meld with soup quite nicely. This is especially true of green rooibos , the unoxidized version of the more traditional red rooibos. Green rooibos has a lighter, less sweet flavor that adds extra antioxidants and an herbal dimension to this creamy butternut squash soup .

Peppermint Vanilla Ice Cream 

Some recipes, like this refreshing vanilla mint ice cream are just for fun. As with the above yogurt recipe, you steep the tea in the warm milk, this time for up to a day. Then, it’s time to add your sugar, salt, and heavy cream, and freeze. Like all ice cream recipes, this is not instant gratification, but it’s well worth the wait.

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