Ingredients 

• 2 large eggs, room temperature 
• 1 C 2% milk 
• 1 C brewed Hot Cinnamon Spice tea 
• ½ t vanilla extract 
• 3 C all-purpose flour 
• ¼ C sugar 
• 3 t baking powder 
• ¼ t salt 
• Oil for deep frying 
• Cinnamon 
• Confectioners’ sugar 

Instructions 

1. In a large bowl, beat eggs. Add milk, brewed tea and vanilla until well blended. In another bowl, whisk flour, sugar, baking powder and salt; beat into egg mixture until smooth. In a deep cast iron or electric skillet, heat oil to 190°C. 
2. Cover the bottom of a funnel spout with your finger; ladle ½ cup batter into the funnel. Holding the funnel several inches above the oil, release your finger and move the funnel in a spiral motion until all the batter is released, scraping with a rubber spatula if needed. 
3. Fry until golden brown, 2 minutes on each side. Drain on paper towels. 
4. Dust with a mixture of cinnamon and confectioners’ sugar. Serve warm and enjoy! 

Cookie Ingredients: 

• 2 1/4 C flour 
• 1 tsp baking soda 
• 1 tsp salt 
• 1/2 C butter 
• 1/2 C butter-flavored Crisco 
• 3/4 C granulated sugar 
• 3/4 C packed brown sugar 
• 1 tsp vanilla 
• 2 large eggs (room temperature) 
• 4 tea bags tea   Harney Pumpkin Spice Tea (remove from bags) 

Icing Ingredients: 

• 1 cup vanilla icing   
• 1/2 tsp cinnamon 
• 1/4 tsp ginger 
• 1/4 tsp pumpkin pie spice 
• 1/8 tsp ground cardamom 

Instructions: 

1. Preheat oven to 190°C. 
2. In a large bowl, mix the flour, salt, tea and baking soda. 
3. With your mixer, cream the butter, Crisco, sugar, brown sugar, eggs and vanilla until creamy. 
4. Slowly add your flour mixture until everything is well combined. May have to scrape down the sides to get everything mixed. 
5. Roll dough into 1-inch balls and place on a cookie sheet lined with parchment paper. Bake for 12 minutes. 
6. Let cool completely before icing. 
7. For the icing: mix the vanilla  icing with the cinnamon, ginger, pumpkin spice and cardamom. When cookies are completely cooled, decorate with the icing. 

Ingredients 

• 1 425g package pastry for a 23cm double-crust pie (or make your own!) 
• 1 C white sugar 
• 3 T strong brewed  Earl Grey tea 
• 2 T all-purpose flour 
• 1 T lemon juice 
• 1 t cinnamon 
• ½ t ginger 
• ¼ t nutmeg 
• ¼ t salt 
• 6 C peeled and sliced Granny Smith apples 

Instructions 

1. Preheat the oven to 220°C. Line a 23cm pie plate with 1 pie crust. 
2. Combine sugar, tea, flour, lemon juice, cinnamon, ginger, nutmeg, and salt in a large bowl. Mix well. 
3. Spread a layer of apples over the pie crust. Sprinkle some of the sugar mixture on top. Repeat layers until the pie plate is full. 
4. Dot butter over the apples. Cover with second pie crust. Press edges together to seal; trim any excess. Poke holes in the top with a fork so steam can escape. 
5. Bake in the preheated oven until crust is golden brown, 40-50 minutes. Cool completely before slicing. 
6. Congratulate yourself on your blue-ribbon achievement! A little ice cream on top? Why not! 

Ingredients: 

• ⅓ C Chocolate Mint tea leaves 
• 220g fresh or frozen unsweetened raspberries, defrosted 
• 1 C sugar 
• 1 L plain yogurt 

Instructions: 

1. Bring ½ cup of water just to a boil; pour it over the tea leaves, steep for 5 minutes, then strain, pressing to extract as much liquid as possible. Set aside. 
2. Combine the raspberries and sugar in the bowl of a food processor and purée until smooth. Strain to remove the seeds, if desired. Stir the puréed raspberries, tea, and yogurt together, then pour into the canister of an ice cream maker and freeze according to the manufacturer’s directions. 
3. Enjoy! 

Ingredients: 

• 1 C butter, softened 
• ½ C powdered sugar 
• 1 tsp vanilla 
• 2 ¼ C sifted flour 
• 2 tsp White Christmas loose tea (1 sachet, cut open) 
• ¼ tsp salt 
• ¾ C chopped walnuts or ¾ C pecans 
• Powdered sugar for rolling baked cookies in 

Instructions: 

1. Cream together butter and powdered sugar until light and fluffy; stir in vanilla. 
2. Whisk together flour, White Christmas tea and salt; add gradually to butter mixture; stir in chopped nuts. 
3. Form dough into 1 ¼” balls and place onto parchment-lined or ungreased baking sheets. 
4. Bake at 200°C for 10-12 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly. 
5. While cookies are still warm but not hot, remove them from the baking sheets and roll, a few at a time, in powdered sugar until evenly coated. Cool cookies completely on wire racks. 
6. If desired, cookies may be rolled in powdered sugar a second time once cooled to room temp. 

Crust Ingredients: 

• 1 ¼ C all-purpose flour, plus additional flour to dust the pastry 
• ½ tsp salt 
• 7 tbsp cold unsalted butter, cut into pieces 

Filling Ingredients: 

• 1 tbsp oil or unsalted butter 
• 2 large onions, thinly sliced 
• 85g ham, cut into small cubes 
• 1 ¼ C light cream or half-and-half 
• 1 tbsp Earl Grey tea leaves 
• 3 large eggs, beaten 
• 170g grated Gruyère or other Swiss cheese 
• ½ tsp salt 
• White pepper 
• Pinch of nutmeg 

Instructions: 

1. To make the crust, combine the flour and salt in the bowl of a food processor and pulse a couple of times. Add the butter and pulse until the mixture resembles a coarse meal. With the motor running, add 2 tablespoons of water and process just until the mixture comes together into a ball, adding additional water by the teaspoon if the pastry is too dry. Do not over-process. Gather the pastry into a ball, flatten it into a disk, and dust lightly with flour. Wrap with plastic wrap and refrigerate for 1 hour. 
2. Preheat the oven to 175°C. 
3. On a lightly floured board, roll the dough into a circle about 27cm in diameter. Transfer the pastry to a 23cm pie pan, trim to within ½ inch of the edge and crimp the edges. Refrigerate for 30 minutes. 
4. Prick the crust several times with the tines of a fork. Lay a piece of aluminium foil on the crust, smoothing it against the edges, and weigh it down with dried beans or rice. Bake in the middle of the oven until the crust is set, 12 to 14 minutes. Remove the foil and weights and continue baking until the crust is golden brown, 6 to 8 minutes. Cool on a wire rack and then set it on a baking sheet. 
5. To make the filling, heat the oil or butter in a large, heavy skillet over medium-high heat. Add the onions and slowly sauté until golden brown, often turning, 10 to 12 minutes. Stir in the ham and scrape into the crust. 
6. While the onions are cooking, heat the cream in a small pan until small bubbles form around the edge. Stir in the tea and steep for 10 minutes. Strain the cream into a bowl, pressing to extract as much liquid as possible. Add the eggs, stir in the cheese, salt, pepper and nutmeg and pour it over the onion-ham mixture. Bake until the filling is golden and slightly puffed but still a little soft in the centre, 35 to 40 minutes. Remove from the oven and cool on a rack for 15 minutes before serving. 

Ingredients: 

• 1 C rolled oats 
• 1 ½ C oat, nut or regular milk 
• ½ C vanilla Greek yogurt 
• 2 tbsp honey 
• 2 Harney & Sons Mickey Mouse Tea Sachets 
• 1 red apple 
• ¼ C dark chocolate chips, melted 
• ¼ C cranberry sauce 
• 1 tsp orange zest 
• ¼ C walnuts 
• 2 tbsp chia seeds 
• 2 tbsp shredded coconut 

Instructions: 

1. In a large bowl, combine the rolled oats, milk, yogurt, and honey. Mix well. 
2. Using scissors, remove the string and tag from 2 tea sachets. Mix the tea bags into the oat mixture. Cover and place in the fridge overnight. 
3. The next day, remove the tea sachets and discard them. 
4. Use a star cutter to cut out stars from the skin of the red apple. 
5. Spread the melted dark chocolate into a 4” circle on a sheet of parchment paper. 
6. While it is still melted, place a 3-4” cookie cutter with the profile of Disney’s Mickey Mouse into the melted chocolate. Allow the chocolate to set. When the chocolate is hardened, push out the Mickey Mouse-shaped chocolate piece. 
7. Spoon the oatmeal into a bowl. Decorate the top of the oatmeal bowl with cranberry sauce, orange zest, walnuts, chia seeds, shredded coconut, red apple stars, and the dark chocolate piece. Enjoy! 

Our final recipe incorporates the comforting flavours of vanilla and caramel, with a hint of bergamot, all found in our Paris tea. We paired Paris up with the buttery goodness of shortbread for this wonderful treat.  

Ingredients:

• 1 C unsalted butter 
• ¾ C powdered sugar 
• ½ tsp salt 
• 1 tsp vanilla extract 
• 1  Paris sachet 
• 2 C all-purpose flour 
• 1 C cornstarch 

Instructions:

1. In the bowl of a stand mixer, cream the butter and powdered sugar with a paddle attachment on medium speed until light and fluffy. Add the salt, vanilla extract and the loose tea from the Paris sachet (discard the bag). Mix on low speed until incorporated. 
2. Add the flour and cornstarch, one cup at a time, and mix on low speed until the dough just comes together. Turn the dough out onto a work surface and gently knead a few times, then roll out into a log about 1 ½ inches in diameter. Wrap the roll in parchment or wax paper and refrigerate for at least one hour or overnight. Dough can be frozen at this point and stored for a later date. 
3. Preheat the oven to 175°C. Remove the parchment paper from the dough, slice into ⅛ - ¼ inch rounds and place on a baking sheet about ½ inches apart. Bake for 15-18 minutes or until golden around the edges. Allow to cool completely on the baking sheet before transferring to a serving platter or storage container. Cookies will keep covered at room temperature for 1 week.