Archive for the 'Tealish Baking Series' Category

Toasty Almond infused Vegan Pancakes


On a cold winter morning, is there anything more impressive than fresh, warm pancakes? We didn’t think so either. We did however want to give this breakfast tradition our own special cinnamon twist: these pancakes are vegan and tea-infused! Oh, and we made them in the shape of hearts (if you are worried you can’t free-hand a heart, try an egg shaper or squeeze bottle!) Serve these up with maple syrup, whipped cream, sprinkles, fresh fruit, or anything else you might fancy! Oh, and if you’re feeling really romantic, pair them with our Strawberry Sweetie Pie Smoothie!

The Goods:

4 teaspoons toasty almond tea

1/4 cup boiling water

1 cup of flour

1 cup of almond/rice milk

1 Tablespoon canola oil

1 Tablespoon Baking Powder

1 Tablespoon maple syrup or agave

1 teaspoon cinnamon


The Method:

1. Steep Toasty Almond tea in the boiling water for four minutes. Make sure to squish out the last drops from the tea with a spoon in your strainer to get the maximum pink colour. Let the steeped tea cool about 15 minutes.

2. Whisk all ingredients together in a mixing bowl until smooth.

3. Pour pancakes onto greased pan and cook until satisfied. Top with your favorite add-ons and serve!



Sweetie Pie Strawberry Smoothie


There’s something so decadent about a strawberry milkshake: creamy, fruity, and perfectly pink, it always feels like such a treat. On the other hand, normal milkshakes are loaded with refined sugar and dairy, rendering them, well, not very healthy! But here at Tealish, we pride ourselves on being inventive with flavours, so we meddled around with some of our favorite ingredients to come up with the best tea infused, vegan strawberry smoothie-shake, just in time for Valentine’s Day! The best part? It’s full of antioxidants!

The Goods:

Recipe makes 2 servings

5 teaspoons of Sweetie Pie Rooibos

1/4 cup boiling water

1 Tablespoon Rooibos Latte Mix

1/2 cup of frozen organic strawberries

1/2 cup of Almond milk (or milk of your choice)

1 cup vegan vanilla ice cream (we LOVE Luna and Larry’s Coconut Bliss in Vanilla Island)


The Method:

1. Steep 5 teaspoons of Sweetie Pie Rooibos in 1.4 cup boiling water for 5 minutes. Let the water cool.

2. Once cooled, add the steeped tea and all other ingredients into a blender or milkshake maker. Blend until smooth.

3. Pour, add some romantic straws and/or garnishes and enjoy!

Matcha Hot Cocoa

Nothing warms us in the winter quite like a creamy cup of hot cocoa. Sadly, this hot bevvie isn’t usually the healthiest choice on the menu. With a bit of experimentation, we’ve come up with a simple recipe that combines the goodness of hot cocoa with the health benefits of matcha green tea!

The Goods:
1 tablespoon Tealish Matcha latte mix
1 tablespoon Organic cocoa powder from The Spice Trader
3 cups milk of your choice (we used True Almond’s vanilla almond milk)

The Method

1. Pour milk into a small saucepan. Warm on low heat.

2. Stir in matcha and cocoa. Use a whisk to dissolve the two powders into the milk as it warms up.

3. When the cocoa has all melted and the temperature is to your liking, remove from heat.

4. Serve in mugs with a peppermint stick and enjoy by a warm fireplace!

*Tip: add a drop or two of organic peppermint extract to add a little more holiday cheer to your bevvie!


Happy Holiday Sippin’

DIY Pumpkin Chai Syrup


When autumn rolls around, there seems to be only one thing on everybody’s minds: pumpkin. Scones turn to pumpkin scones, pies turn to pumpkin pies, and lattes turn to pumpkin lattes. Sadly, it’s nearly impossible to get that sweet pumpkin taste into a tea blend without artificial flavouring. Our solution? A delicious chai infused real pumpkin syrup that you can add to any tea you like.

Recipe adapted from Savvy Eats

The Goods:

2 Tablespoons pumpkin puree

1/2 cup granulated sugar

1 cup Spicy Chai Tea (1 tsp loose leaf tea steeped in 250 ml water for 3 minutes)

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon cloves


The Method:

1. Combine all of the ingredients in a small saucepan and simmer on a low heat until pumpkin and sugar dissolves

2. Move dial to medium heat and stir syrup until it begins to steam (about 2 minutes). Remove from heat.

3. Let cool for 15 minutes, then transfer to a sealed container. Store in the fridge for up to 2 weeks.


Tealish’s Lapsang Souchong Infused rice!

Fall calls to mind all kinds of delicious flavours: spicy chai, caramel apples, warm pumpkin spice and (our personal favorite) smoky tea. When the temperature starts to drop, us Tealish folks can’t get enough of Lapsang Souchong, a traditional Chinese tea that’s dried over baskets of burning pine. Whether in our deliciously citrus blend Russian Caravan, on it’s own, or as a latte with vanilla soy and brown sugar, this tea smells like freshly snuffed camp fires and warms the body to its core.

Perhaps our love of Lapsang made this amazing tea recipe from Joseph Shuldiner’s “Pure Vegan” cookbook even more exciting. Using Tealish tea, a touch of lavender to soften any bitterness, and some of our favorite veggies, we’ve adapted his recipe into an amazing tea-laced rice bowl, just in time for fall!

The Goods:

1.5 cups white jasmine rice
2 tablespoons Lapsang Souchong black tea
1 teaspoon Tibetan lavender tea
2 cups boiling water
1 teaspoon salt
a few cups of your favorite veggies and protein! (we used brocolli, onion, carrot, celery and tempeh)
a splash of organic tamari

The Method

1. In a teapot or heat proof bowl, combine tea and boiling water. Steep for 3 minutes, then strain into a medium saucepan and let tea cool.
2. Rinse rice and add to the tea. Stir in the salt and let sit for 1/2 hour.
3. Put the saucepan over medium heat and bring to a boil. lower heat and simmer until liquid is absorbed and rice is light and fluffy (15-20 minutes).
4. Meanwhile, chop veggies and cook over medium heat in a frying pan with a splash of organic tamari (to taste).
5. Scoop veggies onto rice and serve immediately!

*You can also try making this rice with your personal favorite black tea or oolong!

Lavender Rosemary Roasted Potatoes

Lavender and rosemary is one of our favorite herb combinations here at Tealish; we used both herbs in our delicious Rooibos Provence blend alongside pink peppercorns and currants, but we wanted to try incorporating this power combo into more tasty foods. These delicious roasted potatoes capture just the right blend of floral, herb, salty and sweet, and make a fragrant (and pretty impressive) addition to any meal!

Recipe adapted from Snail’s View

The Goods:

3 Tablespoons Kosher salt (we love Spice Trader’s salts!)

1 Tablespoon fresh rosemary, chopped

1 Teaspoon dried Tibetan Lavender tea

4 cups small potatoes

1 Tablespoon olive oil

A touch of freshly ground black pepper

The Method

Preheat oven to 400

1. Half the small potatoes, toss in olive oil and spread evenly in a pan or casserole dish

2. Mix lavender, rosemary, salt and pepper in a small bowl

3. Sprinkle salt and herb mixture evenly over potatoes. Toss potatoes again to cover all sides

4. Bake potatoes in the oven for 30-40 minutes or until soft in the centre

5. Serve immediately alongside your favorite protein and veggies!

Matcha Popcorn, as easy as 1, 2, 3!

Those living in Toronto are well aware the biggest movie week of the year is fast approaching! Try this ridiculously simple recipe for sweet and salty matcha popcorn just in time for TIFF, or at any movie night year round!

The Goods:

Freshly popped popcorn (microwave or the old fashioned way!)

Kosher Salt

Tealish’s matcha latte mix

Large paper bag (or microwave bag from popping)

The Method:

1. Put freshly popped popcorn into large brown paper bag

2. Combine 1 teaspoon salt with 1 tablespoon matcha in a small bowl or salt shaker

3. Pour matcha/salt mix onto bagged popcorn in small intervals, shaking the bag between to evenly coat the popcorn. Coat until you reach your desired matcha flavor level and enjoy!


Tealish is a modern tea boutique located in downtown Toronto, Canada. This blog is meant to be a peek in to what Tealish is up to as well as a source of information about loose leaf tea and all things tea related. We hope you enjoy these posts and we hope you enjoy our teas – check us out online at

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