“Iced tea of the mists” by Gilles Brochard

“Iced tea of the mists”

“The Tea Box” by Gilles Brochard


2    cups water

3    tablespoons Darjeeling tea leaves

4    blanched almonds

4    teaspoons amaretto


Heat the water to 185 degrees Fahrenheit.  Put the tea leaves into a teapot and pour the hot water over them.   Steep for 4 to 5 minutes, then strain them out.

Cool the tea for 20 minutes in the uncovered teapot.

Serve in large glasses with ice cubes.  Place almonds on top.  Add 1 teaspoon of amaretto per glass.

The tea can also be steeped in cold water overnight using double the quantity of tea leaves.  Always keep the lid on during steeping.


“Earl Grey chocolate tea” by Gilles Brochard

“Earl Grey chocolate tea”

“The Tea Box” by Gilles Brochard

1        cup whole milk

1        cup heavy cream

2        tablespoons brown sugar

1        vanilla bean, halved lengthwise, seeds scraped out and reserved

¼       star anise

½       cinnamon stick

1-1/2  teaspoon Earl Grey tea

4         ounces fine-quality semisweet chocolate

Combine milk, cream, brown sugar, vanilla bean with seeds, star anise and cinnamon.  Bring almost to boil, then remove from heat.

Steep the tea in this mixture for 10 minutes.   Meanwhile, melt the chocolate in a double boiler.

Pour the tea brew into the chocolate, whisking until smooth, Strain.


Serve hot.

“Lemon, ginger, and valerian tea”

“Lemon, ginger, and valerian tea”

Herbal Teas by Richard Craze

1       teaspoon dried valerian

1       teaspoon freshly grated, peeled ginger root

2-1/2  cups freshly boiled water

Juice of 1/2 lemon

2 – 3   teaspoons clear honey

** Put the valerian and ginger in a tea pot or your chosen container for making herbal teas.  Pour over the water and leave to brew for 3 minutes.  Stir in the lemon juice and honey.  Pour through a tea strainer.

“Ginger Tea”

Ginger Tea

Book – “Juices” by “Elsa Petersen-Schepelern”

a piece of fresh ginger

1 teaspoon leaf tea (optional)

sweetener of your choice

1 serving

Peel and grate the ginger. Put in a tea strainer or tea ball, then add the tea, if using.  Put the ball in the cup or balance the strainer over the cup.  Add boiling water and let steep for 1-5 minutes, according to how strong you like the flavor.  Add sweetener if you like, then sip slowly.  The same ginger can be used for extra cup.

“Star Anise Tea”

Star Anise Tea

Book  – “Juices” by “Elsa Petersen-Schepelern”

1       tea bag, such as English Breakfast

1       whole star anise

sweetener, to taste

milk (optional)

Serves 1



Recipe – “Greenberry Tea” & Muffins

“Greenberry Tea”
“Drink to your health” by Anita Hirsch
1   cup boiling water
1   teaspoon green tea leaves or 1 bag green tea
1 – 2 teaspoons dried blackberry, blueberry, or raspberry leaves
1 – 2 teaspoons fruit syrup (Optional)
** Pour boiling water over the leaves or tea bag and steep for 3 minutes to 5 minutes.  Strain.  Serve.  One or two teaspoons of fruit syrup can be added for sweetening and flavor if desired.
1 serving (1 cup)
Fruit Muffins
2        cups all purpose flour
1        tsp. Baking powder
1        tsp. Baking soda
1        tsp. Salt
1/2     cup butter or margarine
1/2     cup granulated sugar
1         egg
1         cup milk
3/4      cup fruit cocktail
In a large bowl mix together flour, baking powder, soda and salt.  Make a well in the center.
Using a smaller bowl, cream butter, sugar and egg together well.   Mix in milk and fruit.   Pour into well. Stir just to moisten.  Batter will be lumpy.  Fill greased muffin cups 3/4 full.  Bake in 400 degree Fahrenheit oven for 20 to 25 minutes.  Leave in pan 5 minutes, remove.  Serve warm.   Makes 16.

Recipe – “Lemon Balm Anxiety Reducer”

It has been a while since I last blogged, now it is essentially winter and very cold today -26  (wind chill of -40), in Calgary.   By the way, once in while I get a earful that we live in Igloo’s, not in Calgary, sorry to say.   But if you are one in many that decide to go jogging is this freezing weather, you might just want to build one of those Igloo’s in the piles of snow along the way.    Enjoy this recipe and brew a nice cup of tea, stay warm.

“Lemon Balm Anxiety Reducer”
“Drink to your health” by Anita Hirsch
2   teaspoons or 1 bag lemon balm tea
2   teaspoons or 1 bag chamomile tea
1   teaspoon or 1 bag peppermint tea
2   cups boiling water
Ginger syrup or mint syrup to taste
** Combine the teas in a cup or teapot.  Pour boiling water over the tea and steep for 4 to 5 minutes.  Strain.  Add ginger or mint syrup to taste.  Serve.
2    servings (1 cup each)  

Recipe – “Blackberry Iced Tea”

“Blackberry Iced Tea”
Victoria – “The Pleasures of Tea by Kim Waller & Nancy Lindemeyer
1/2    to 1 ounce pesticide-free marigold flowers
4        cups hot black tea, such as orange pekoe or Darjeeling
1        cup blackberries
          Honey, to taste
1.    Remove the petals from the flowers.
2.    Place 3 to 4 petals in each compartment  of an ice-cube tray.   Fill the compartments halfway with water and freeze for at least 2 hours.  Fill each compartment to the top with water and freeze until solid.
3.    In a medium-size bowl, combine the hot tea with the blackberries.  Set aside to steep for 1 hour.
4.    With the back of a wooden spoon, crush the berries against the side of the bowl.  Pour the mixture through a fine-meshed sieve into a pitcher, pressing on the solids with the back of the spoon to extract all the liquid; discard the solids.  Add honey to taste and chill for a least 2 hours.
5.    Serve in a tall glasses with the marigold ice cubes.
Makes abut 4 servings.
Suggested Orange Pekoe 

An Indonesian Orange Pekoe tea grown in the northern part of Sumatra. A bold Sumatra tea sometimes used in place of a Ceylon tea when blending several teas together. (Black) Country of origin: Indonesia Type: Bag    Size: 100 g. (Loose Tea)   Price: $14.00 (reg.price)
***Inspired music by “Oleta Adams” – “We Can’t Stay Here” (“Let’s Stay Here – Album)

Recipe – “Vanilla Milk Tea”

“Vanilla Milk Tea”
Victoria – “the Pleasures of Tea by Kim Waller & Nancy Lindemeyer
1    cup milk
One 2-inch piece vanilla bean, split
4    teaspoons English Breakfast tea
1.    Pour the milk into a small saucepan.   Add the split vanilla bean and bring to a simmer, stirring often.  Remove the saucepan from the heat and let stand until the milk is cool.  Remove the vanilla bean.
2.    Brew the tea according to the package directions.  Pour the tea into warmed mugs and top with the vanilla milk.
Makes:  4 to 5 servings.
***Inspired music by “Oleta Adams” – “Feelin’ Good” (“Let’s Stay Here – Album)

Recipe – “Soothing Tea”

Inspired music by “Nanette Workman” – “I’m a Woman” (Roots’n Blues – Album)
“Soothing Tea”
Victoria – “the Pleasures of Tea by Kim Waller & Nancy Lindemeyer
1    tablespoon pesticide-free linden leaves and flowers
1    tablespoon pesticide-free chamomile
1    tablespoon fragrant pesticide-free rose petals
1.    Pour boiling water into the teapot and set aside for 5 minutes.  Discard the water.
2.    Gently crush the linden leaves and flowers, chamomile and rose petals to release their flavor.  Put them into a tea ball, cover the tea ball and place in the teapot.  Cover with boiling water and let steep for 5 minutes.   
3.    Remove the tea ball from the teapot.  Serve the tea immediately.
Makes  4 to 6 servings.