It’s nearly turkey time—and you’ll want to include tea in your holiday meal plans!
Even The Week magazine is in on tea’s culinary possibilities, using lapsang souchong tea both as a rub for the turkey and as a glaze (see their Food and Drink section).
This intensely smoky tea lends a nice smoky touch to meats, veggies, soups, beverages—anything that some smokiness would enhance.
Either grind the leaves and use directly, or infuse any liquid with the leaves and then strain out. (Tip: using loose leaf tea will give you a lot more flavor than tea bag dustings, but either will work.)
Cooking and Baking
Another versatile blend by Eat More Tea is their Spice Blend #3, a warm chai, or Masala Spice.
Lisa, owner of Eat More Tea, suggests adding this blend along with a bit of olive oil to cubed sweet potatoes before roasting them.
She also uses this blend in place of traditional pumpkin pie spices. It’s quick, plus puts a novel spin on an old standby.
And of course, Drinking
While you may reach for your favorite, why not try something new? Add that Masala Spice—or your own favorite combination of spices—to any black tea or coffee!
Say It with Sage
When you really want another helping but know that you shouldn’t—brew up a steaming cup of this strong tea. With its warm notes of sage and hint of orange, it’s the perfect substitute for those calorie-laden sides.
Leaving you more room for dessert!
Victorian Earl Grey
And while you are waiting for that dessert, sip this take on Earl Grey. Traditional bergamot yields to light floral, with rosemary lending a savory note.
And the leftovers! This sweet and savory tea has thyme and orange melting into bittersweet black currant—and pairs beautifully with that turkey sandwich.