Posts Tagged 'lavender'

Easter Cupcakes

Coconut Cream Chai and Van Lav Cupcakes 4

If you’re looking for a sweet finish to your meal this Easter (or maybe even a sweet start to your Sunday – who are we to judge?) look no further than this.  Add a bit of tea to your favourite vanilla cupcake recipe, and you’ll transform your dessert into something indescribably good.  We promise.

This holiday weekend, we took your basic vanilla cupcake to a whole new level by adding two different types of tea to the batter and ending up with two different kinds of cupcakes!

To harness the sweetness of springtime flowers, we added gentle Vanilla Lavender Rooibos to vanilla cupcakes and topped them with rose-infused frosting (and some dried flowers for decoration, of course).

Van Lav Cupcakes 2

For those looking for something a little less floral, we created Coconut Cream Chai Cupcakes.  Here, our spicy coconut tea blend meets the humble vanilla cupcake, and the result is delicious.  Coconut, ginger and cinnamon cozy up nicely to the vanilla batter.  Topped with coconut-flavoured frosting and rolled in toasted coconut shreds, this cupcake is as delicious as it is beautiful.

Coconut Cream Chai Cupcakes 1

Here’s how we did it:

1. First, prepare your tea.  Take 1/2 teaspoon of Vanilla Lavender rooibos and crush it using a mortar and pestle.  Set rooibos tea aside, then do the same for 1/2 teaspoon of Coconut Cream Chai.

2. Next, take your favourite vanilla cupcake recipe and prepare as usual.  Stop just before you scrape the batter into cupcake liners – first you have to add the tea.

3. Divide the batter between two bowls.  Into one bowl, add the Vanilla Lavender Rooibos, and add the Coconut Cream Chai into the other.  Stir each to incorporate.  Then pour into cupcake liners and bake as usual.

4. Meanwhile, prepare the frosting.  Again, proceed as usual, following your favourite recipe for vanilla buttercream.  Divide frosting between two bowls.  Into one, add rosewater (and food colouring, if you want a pale purple frosting).  To the other, add coconut extract.  Keep covered in fridge until ready to use.

5. Now, toast your shredded coconut.  All you have to do is place about 3/4 cup of shredded coconut in a pan, turn the heat to medium and stir until the coconut is a light bright colour.  Your kitchen will smell wonderful, too!  Spread the coconut out on a plate.

6. Once the cupcakes are completely cool, frost them – the rose frosting for the Vanilla Lavender, and the Coconut for the Coconut Cream Chai.  Decorate the Vanilla Lavender cupcakes with rose petals and lavender flowers – or just use a sprinkle of Vanilla Lavender rooibos if that’s all you’ve got! – and roll the Coconut Cream Chai cupcakes in the toasted coconut.

Van Lav Cupcakes 3

Adding the ground whole tea leaf to your cupcake mix will impart an intense taste that goes above and beyond simply steeping the tea in milk that you incorporate into the batter.  These cupcakes pack a powerful punch of delicious flavour!

Even better, by taking one recipe and creating two options for your guests, you’ll satisfy even the pickiest of eaters without adding a lot of extra work to your already-busy food preparations.  Start with a recipe that’s vegan or gluten-free if that floats your boat, or go old-school with grandma’s recipe (or even from a box!).  We promise that adding tea to whatever cupcakes you usually bake will take your dessert to a whole new level!

Happy Easter from Tealish!

Happy Easter

Lavender Tea Biscuits


What could go better with afternoon tea than a plate of hot tea biscuits, fresh from the oven? Lavender-infused tea biscuits, of course! These bite-sized scones are the perfect accompaniment to any tea party. Fancy cups, hats and gloves optional.

2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
Pinch salt
½ teaspoon sugar (optional)
1 tablespoon Tealish Tibetan Wild Lavendar tea
¼ cup butter or margarine
½ cup milk or milk alternative


  1. Preheat oven to 350. Mix flour, baking soda, baking power, salt, sugar and tea in bowl.
  1. Cut in butter or margarine. Mixture should look crumbly.
  1. Slowly add milk and combine. Knead gently and divide dough into two. Form each into a 4-inch flat disc. Slice disc diagonally to form six wedges.
  1. Bake for 8-10 minutes, until lightly browned on tops of biscuits.

Summer Tea-sicles by Tealish

We’ve been busy creating the ultimate in summer tea-treats: tea popsicles!


How we did it:

Lavender, Honey & Lemon Tea-sicle

5 teaspoons Tibetan Wild Lavender in 6oz boiling water – Steep for 5 mins.

*add a few lavender flourets into the mix for added cute-factor

Stir in 2 Tablespoons Honey

Add approximately 2 teaspoons of Lemon Juice

Pour into your desired Popsicle mould and wait overnight!

Sweet and Sour Hibiscus Tea-sicle

Approximately 5 Organic Hibiscus Petals in 6oz of boiling water – Steep for 5 mins

*throw a petal or two into the mould for added cute factor

Stir in 2 tablespoons of sugar

Pour into desired Popsicle mould and wait overnight!

Matcha Green Tea-sicle

1 teaspoon of Matcha Latte Mix whisked into 6oz hot water

Once the mix is completely dissolved into water – Pour into desired Popsicle mould and wait overnight!

The options for these Tea-sicles are endless! Follow these yummy reciepes or create your very own Tealish tea-sicle!

TBS: Lady Grey Vegan Shortbread

A classic Earl Grey is nothing without a lovely biscuit to compliment it (or so our grandmothers told us) and everyone knows this duo is all the more perfect when shortbread is introduced to the equation. Here’s our super simple recipe for a buttery vegan shortbread with a special twist: lavender!


1/2 teaspoon vanilla
1 + 3/4 cups flour
1 cup chilled vegan margarine (Earth Balance is our fave)
1 + 1/2 teaspoons Tibetan lavender tea
2 tablespoons lady grey tea
-steep in 1/4 cup of boiling water for 3 minutes
1/2 cup icing sugar
1/4 cup corn starch


Preheat oven to 350 degrees celsius

Step One:
Blend chilled butter, lavender tea flowers, icing sugar and corn starch in a food processor.

Step Two:
Add half the flour and all the lady grey and pulse gently until you achieve a crumbly texture.

Step Three
Blend in remainder of flour until dough balls and becomes smooth.

Step Four:
Roll into a log, wrap in wax paper, and chill in the fridge for 30 minutes.

Step Five:
Cut dough into 1/2 inch rings and place on un-greased cookie sheet.

Step Six:
Bake for 15 minutes or until the shortbread is just golden at the bottom edge.

Step Seven:
Cool and enjoy with a hot cuppa Lady Grey tea and come good company!


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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