Ingredients

• 1 cup strong brewed Center Chapel tea (steep 2 tbsp blend in hot water for 10 minutes, then cool)

• 2 tbsp olive oil

• 1 tbsp soy sauce (or tamari for gluten-free)

• 1 tbsp honey or maple syrup

• 2 cloves garlic, minced

• 1 tsp Dijon mustard

• Zest of 1 lemon (brightens the spearmint and rosemary)

• Pinch of salt & black pepper

Instructions

1. Brew and cool the tea — this is your flavor base.

2. Whisk together olive oil, soy sauce, honey, garlic, mustard, and lemon zest.

3. Add the cooled tea, salt, and pepper.

4. Pour over chicken, pork, or vegetables in a shallow dish or bag.

5. Marinate at least 2 hours (overnight for a deeper flavor).

Soft, chewy bars infused with your tea blend, with optional bursts of chocolate and peppermint.

Ingredients

•         ½ cup butter
•         1 cup brown sugar
•         1 egg
•         1 tsp vanilla extract
•         1 cup all-purpose flour
•         2 tbsp White Chocolate Peppermint Tea blend
•         Pinch of salt
•         Optional: ½ cup white chocolate chips
•         Optional: ¼ cup crushed peppermint candy

Instructions

1.         Melt butter in a small saucepan. Stir in the tea blend (chips, leaves, peppermint all together). Let steep 5–10 minutes, stirring occasionally.
2.         Strain out solids, pressing gently to extract flavor.
3.         Whisk infused butter with brown sugar until smooth. Add egg and vanilla.
4.         Stir in flour and salt until just combined.
5.         Optional: Fold in white chocolate chips and peppermint candy for extra texture and sparkle.
6.         Spread it into a greased 8×8 pan. Bake at 350°F (175°C) for 20–25 minutes, until edges are golden and center is set.
7.         Cool, cut into squares, and garnish with a sprinkle of crushed peppermint

Other decorative garnish ideas:

•         Shredded coconut – snowy look and chewy texture.
•         Sparkling sugar or sanding sugar – adds crunch and a frosted finish.
•         Drizzle of white or dark chocolate glaze – makes them presentation-ready.

A wholesome, aromatic breakfast featuring golden honey infused with breakfast tea, drizzled over crunchy granola packed with oats, nuts, seeds, and dried fruit. Perfect for pairing with yogurt, milk, or simply enjoyed on its own.

For the Tea-Infused Honey
• 1 cup local raw honey
• 2 tsp loose-leaf breakfast tea

For the Granola Base
• 3 cups rolled oats
• 1 cup mixed nuts (almonds, pecans, walnuts, or hazelnuts)
• ½ cup seeds (pumpkin, sunflower, sesame, or chia)
• ½ cup shredded coconut (optional, unsweetened)
• ½ tsp ground cinnamon
• ¼ tsp ground cardamom (optional, for warmth)
• ¼ tsp salt
• ⅓ cup neutral oil (like grapeseed or coconut)
• ⅓ cup maple syrup or additional honey
For the Mix-Ins
• 1 cup dried fruit (cranberries, cherries, apricots, raisins, or figs)
• Zest of 1 orange or lemon (optional, for brightness)

Instructions
Step 1: Infuse the Honey
1. Warm honey gently in a small saucepan over low heat.
2. Stir in the tea leaves and let steep for 5–7 minutes, keeping heat low to avoid boiling.
3. Strain out the tea leaves using a fine mesh sieve.
4. Set aside to cool slightly; the honey will thicken as it rests.
Step 2: Prepare the Granola
1. Preheat oven to 325°F (165°C).
2. In a large bowl, combine oats, nuts, seeds, coconut, spices, and salt.
3. Whisk oil and maple syrup (or honey) together, then pour over dry mix. Toss until evenly coated.
4. Spread mixture onto a parchment-lined baking sheet in an even layer.
5. Bake for 20–25 minutes, stirring halfway, until golden and fragrant.
6. Remove from oven and let cool completely.
Step 3: Add Mix-Ins
1. Once granola is cool, stir in dried fruit and citrus zest.
2. Store in an airtight container for up to 2 weeks.
Step 4: Serve
• Scoop granola into bowls.
• Drizzle generously with tea-infused honey.
• Pair with yogurt, milk, or fresh fruit for a complete breakfast.

Elderflower Syrup (Base Ingredient)

Ingredients (yields ~1 cup syrup):

• ½ cup dried elderflowers
• 1 cup water
• 1 cup granulated sugar
• ½ lemon, sliced
• 1 tsp lemon juice (optional, for brightness)

Instructions:

1. In a saucepan, combine water, sugar, and lemon slices. Simmer until sugar dissolves.
2. Remove from heat and stir in dried elderflowers. Cover and let steep for 12–24 hours at room temperature.
3. Strain through cheesecloths or a fine sieve. Stir in lemon juice if desired.
4. Store in a clean glass bottle in the fridge for up to 2 weeks.

Mocktail Assembly

Ingredients (1 serving):

• 1 tsp loose-leaf rooibos, chamomile, and peppermint blend (or 1 sachet)
• ½ cup boiling water
• ½–1 tsp homemade dried elderflower syrup (to taste)
• ½ cup chilled sparkling water
• Ice cubes

Lemon slice or twist (for garnish)

Fresh mint sprig or edible flowers (optional)

Instructions:

1. Brew the tea base: Steep rooibos-chamomile-peppermint blend in boiling water for 5–7 minutes. Strain and cool.
2. Sweeten: Stir in elderflower syrup while the tea is warm, then chill.
3. Build the mocktail: Fill a short highball glass with ice. Pour in the chilled tea, then top with sparkling water.
4. Garnish: Add a lemon slice or twist. Optionally, finish with mint or edible flowers.

Ingredients:

•         1 cup rolled oats
•         ½ cup nut butter (almond or cashew works beautifully)
•         ¼ cup honey or maple syrup
•         2 Tbsp cocoa powder
•         2 Tbsp finely ground tea blend (pulse in a spice grinder)
•         ¼ cup mini dark chocolate chips or chopped dark chocolate
•         Pinch of sea salt
•         Optional: 2 Tbsp chia seeds or flaxseed meal for extra texture. If you add seeds, you may want to increase the honey & nut butter. 

Method:

1.         Grind your tea blend into a fine powder so it integrates smoothly.
2.         In a bowl, mix oats, cocoa powder, ground tea blend, and salt.
3.         Stir in nut butter and honey until the mixture holds together.
4.         Fold in chocolate chips.
5.         Roll into bites.
6. Chill for 30 minutes.

Using the Grace Under Pressure blend in your herbal energy balls adds both energizing and balancing benefits: green tea provides a gentle caffeine lift, peppermint aids digestion and focus, while ashwagandha and Tulsi act as adaptogens to reduce stress and support stamina.

Ingredients

•         2 firm pears (Bosc or Anjou), peeled, halved, and cored
•         2 cups water
•         2 Tbsp Sing A Little Louder! tea blend
•         ¼–⅓ cup sugar or honey (adjust to taste)
•         2 tsp lemon juice
•         Optional garnish: whipped cream, mascarpone, or candied lavender petals

Method

Brew the base: In a saucepan, bring water to a gentle boil. Add tea blend and sweetener. Simmer 5–7 minutes, then strain to remove solid

Poach the pears: Return the liquid to the pan, add lemon juice, and slip in pear halves. Simmer gently 15–20 minutes, turning occasionally, until tender but not mushy.

Reduce the syrup: Remove pears and set aside. Boil the liquid 8–10 minutes until it thickens into a glossy syrup.

Serve: Place pears on plates, drizzle with syrup, and garnish with cream or mascarpone. Sprinkle a few candied lavender petals for drama.

Lavender-Cardamom Tea-Infused Whipped Cream

Ingredients:

•         1 cup heavy cream (chilled)
•         2 Tbsp Sing A Little Louder! tea blend
•         2 Tbsp sugar (or honey for a softer sweetness)
•         ½ tsp vanilla extract (optional, since your blend already has vanilla bean powder)

Method:

In a small saucepan, gently heat the cream until just steaming (do not boil).

Add the tea blend, stir, and let steep 10–15 minutes off heat—taste for strength.

Pour through a fine sieve to remove solids. Chill the infused cream completely (at least 2 hours).

Once cold, beat the cream with sugar until soft peaks form. Add vanilla if desired.

Dollop over poached pears, then finish with candied lavender for sparkle.

Ingredients

•  1 cup strong-brewed Darjeeling tea
•  1 cup chopped dates (Medjool preferred)
•  2 cups all-purpose flour
•  ⅓ cup sugar (adjust to taste)
•  1 tsp baking powder
• ½ tsp baking soda (optional, for lighter texture)
•  1 tsp freshly grated ginger
•  Zest of 1 orange
•  1 egg, lightly beaten

Instructions

1. Soak the dates: Place chopped dates in a bowl and pour over the hot Darjeeling tea. Cover and let sit overnight (or at least 4 hours) until the dates are plump and infused.
2. Prepare dry mix: In a large bowl, combine flour, sugar, baking powder, baking soda (if using), ginger, and orange zest.
3. Combine wet and dry: Add the soaked dates along with the tea and the beaten egg. Stir gently until just combined—do not overmix.
4. Bake: Pour the batter into a greased loaf pan. Bake at 350°F (175°C) for 45–50 minutes, or until a skewer inserted in the center comes out clean.
5. Cool and serve: Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack. Slice thickly and enjoy plain, or with butter or cream cheese.

✨ Tip: For a festive touch, drizzle with a simple orange icing once cooled.

Classic Orange Icing

 Ingredients: 1 cup powdered sugar, 2–3 tbsp fresh orange juice, and, optionally, ½ tsp zest for extra punch.

Method: Whisk until smooth and pourable. Drizzle over the cooled loaf so it sets into a delicate glaze.

🌿 Variations to Try

•  Darjeeling glaze: Use a spoonful of the brewed tea instead of juice for a subtle tea note.
•  Spiced icing: Add a pinch of cinnamon or cardamom to echo the ginger in the bread.
•  Cream cheese frosting: For a richer, tangier topping, beat cream cheese with powdered sugar and a splash of orange juice.
•  Adding walnuts or pecans to the bread batter.

Rule of Thumb

•   Up to 1 cup nuts → no flour adjustment.
•   More than 1 cup → consider reducing flour by 2–3 tablespoons or adding a little extra liquid to keep the balance.

Ingredients:

•         1 cup milk
•         2 tbsp Blueberry Green Kukicha tea
•         2 cups flour (spooned and leveled)
•         ½ cup sugar (swap half for brown sugar for moisture)
•         2 tsp baking powder
•         ½ tsp salt
•         1 egg
•         ¼ cup melted butter + ¼ cup neutral oil (oil keeps muffins soft) (Canola or sunflower)
•         ½ cup yogurt or sour cream (adds moisture and tenderness)
•         1 cup fresh or frozen blueberries

Instructions (Tweaked):

1.         Warm milk, steep tea for 10 minutes, and strain. Cool slightly.
2.         Mix flour, sugars, baking powder, and salt.
3.         In another bowl, whisk egg, butter, oil, yogurt, and tea-infused milk.
4.         Combine wet and dry gently — don’t overmix.
5.         Fold in blueberries.
6.         Divide into muffin tin, bake at 375°F (190°C) for 18–22 minutes, checking early.

✨ Why This Works

•         Oil + butter: Butter gives flavor, oil keeps the texture moist.
•         Yogurt/sour cream: Adds acidity and richness, preventing dryness.
•         Brown sugar: Hygroscopic (attracts moisture), so muffins stay soft longer.
•         Slightly shorter bake: Prevents over-drying.

A neutral oil is one with minimal flavor, so it doesn’t compete with the tea, blueberries, or the gentle sweetness of the muffin.
✅ True neutral oils
These are the classics:
• Canola
• Vegetable
• Sunflower
• Grapeseed
• Safflower
• Light refined avocado oil
These disappear into the batter and provide tenderness.

Ingredients

• 8 oz good-quality dark chocolate (70% works beautifully)
• 1 Tbsp Sunshine Tea blend, lightly crushed or ground
• 2 Tbsp sweetened dried orange slices, chopped
• 2 Tbsp roasted nuts (almonds, pistachios, or walnuts)
• Optional: sea salt flakes for finishing

Instructions

1.         Prepare the tea infusion

• Finely grind or crush your Sunshine Tea blend (mortar & pestle or spice grinder).
• Melt chocolate gently over a double boiler or in short bursts in the microwave.
• Stir in 1 tsp of the ground tea blend directly into the melted chocolate to infuse flavor.

2.         Spread the chocolate

• Pour the melted chocolate onto a parchment-lined baking sheet.
• Spread evenly into a thin layer (about ¼ inch thick).

3.         Top with garnish

• Sprinkle remaining tea blend lightly over the surface.
• Add candied orange peel and nuts.
• Finish with a pinch of sea salt flakes if desired.

4.         Set and break

• Let bark cool at room temperature or refrigerate until firm.
• Break into rustic pieces and store in an airtight container.

Ingredients - 

Fruit mix (choose 4–5 types):

• Strawberries (hulled and halved)
• Blueberries
• Peaches or nectarines (sliced)
• Pineapple chunks
• Seedless grapes

Syrup:

• 2 Tbsp Grace & Peace tea blend
• ½ cup water
• ¼ cup honey (or sugar, to taste)
• Optional: zest of ½ lemon for brightness

Instructions

1.         Make the syrup

• Bring water to a gentle simmer.
• Add Grace & Peace tea blend and steep for 5 minutes.
• Strain out herbs.
• Stir in honey and lemon zest, simmer until slightly thickened (about 5–7 minutes).
• Cool to room temperature.

2.         Prepare the fruit

• Wash and cut fruit into bite-sized pieces.
• Place in a large serving bowl.

3.         Combine

• Drizzle cooled syrup over fruit.
• Toss gently to coat.

4.         Serve

• Garnish with a few fresh lavender sprigs or mint leaves.
• Chill for 30 minutes before serving for the best flavor.