Posts Tagged 'rooibos tea'

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


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!

Summer Tea Cocktails!

Every group has one: the summer party host! This generous friend offers up their backyard/cottage/patio throughout the warm summer months, but faces a great challenge. What do you serve to the friends who’ve tried all of your signature punches and cocktails a dozen times over?

Create something new by adjusting classic recipes!

Create something new by adjusting classic recipes!

Tea cocktails are making a BIG splash on this summer’s drink list. This is nothing new – in fact, tea has been used in punches since the 16th century – but the options are now endless as tea aficionados and mixologists alike roll out recipes for summer tea-infused deliciousness!

We’ve tried and tested our own blends against this trend! Let us say, these recipes are sure to stay in our repertoire for years to come as they are OUTRAGEOUSLY YUMMY.

Toronto Island Iced Tea

1/2 oz. triple sec

1/2 oz. vodka

1/2 oz. gin

1/2 oz. tequila

1 oz. sour mix (2 parts lemon juice, 1 part sugar, 1 part water)

4 oz. Citrus Grove

Prepare the citrus grove as described in our recent post.  Mix all liquids together over ice. Shake or stir. Add lemon slice to garnish!

Moroccan Mint Julep

2 oz. Moroccan Mint tea

1 oz. bourbon

1 oz.  soda

Oranges, cherries and mint sprigs

Mix tea, bourbon, fruit and mint, making sure to mash up the cherries and mint sprigs a little bit. Pour over ice and top with soda!

Pink Dragonfruit Vodka Mar-tea-ni

1 oz. Pink Dragonfruit infused vodka or gin (Let 1tsp of tea soak in 100ml of vodka for 4-8 hours)

1/2 oz. triple sec

2 oz.  Pink Dragonfruit, chilled

Mix all liquids and pour into martini glass. Garnish with citrus fruits.

Pina Colada Punchbowl

2 parts Pina Colada tea, chilled

1 part coconut water

1 part pineapple juice

1 part rum

Mix all liquids together in punch bowl, add ice and slices of pineapple to garnish.

Rooibos to the Rescue: Allergy Edition

If you’ve ever been to the Tealish Tea Boutique, you know that we LOVE rooibos! It’s caffeine-free, tastes great and – with an ever expanding collection of studies pointing toward its VERY positive health benefits – we feel that drinking rooibos should become a daily ritual for just about anyone.

A recent study on the antioxidant capacity of rooibos proved that this tea is packed full, containing levels that we thought only green tea could offer. So many of our customers ask us about the many healing powers of rooibos that we’ve decided to take a more in-depth look at its health benefits, including its use as a digestive aid, powerful hydrator and so much more…

This is the first installment in a series we call Rooibos To The Rescue.

Drinking rooibos tea can help allergy sufferers.

Drinking rooibos tea can help allergy sufferers.

Rooibos is a must-have for illness prevention in every season and spring time is no exception! With a score of anti-inflammatory properties that have the ability to reduce our body’s histamine release and allergy response, no allergy sufferer should be without rooibos this spring.

Not only does rooibos heal from the inside out, preventing swelling and itching, but it can also be applied to the skin for instant relief. Itchy eyes can be soothed instantly with a cool, moist bag of rooibos. Put a small amount of rooibos in a paper, cotton, or silk tea filter, dip it in water and you’ve got a fool-proof solution to skin and eye irritation.  This is especially helpful for those of us suffering from hay fever!

Spring brings the good and the bad. With fresh flowers and grass popping up everywhere, prepare yourself by drinking a few cups of rooibos each day. And keep a look-out for our next installment on the wonder-tea that is Rooibos!


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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