Recipe Feature: Ginger Chai with Milk

Gooood morning! Hope your Easter long weekend treated you well. Quality family time, painting Easter eggs, too much chocolate. Sound familiar? 😉

I have been pretty good with not eating too terribly this holiday, and I am hoping it stays that way. It can be hard when a holiday rolls around to attempt to eat healthy ( like Christmas? You can totally fugetaboutit -_- ) because of all the great food options that only come around once or twice a year during the holidays. However, this recipe I think you will find to be a healthy one, which can satisfy your sweet tooth craving in a pinch.

As we wrap up the month of March and say hello to April, we can start to look forward to more iced tea recipes, best enjoyed with sunny days (well…sort of if you are on the West Coast, we still get our fair amount of precipitation 🙂 ) and outdoor activities.

But alas, I am throwing your way one more hot drink recipe before we make the switch: Ginger Chai with Milk. Your spice cabinet provides a cornucopia for sprucing up your cuppa tea  as well as providing a wealth of health benefits, case in point my last recipe for Turmeric-Honey Spiced Tea.

But back to Ginger Chai with Milk! This yummy recipe will be sure to warm you up both spice wise and heat wise.


  • 4 tea bags of Bean Around Books & Tea’s Organic Masala Chai
  • 1/2 teaspoon ground-ginger (or 1 tsp grated fresh).
  • 1 whole cinnamon stick
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon allspice
  • 4 cups of boiling water


  1. Steep 4 tea bags of Bean Around Books & Tea’s Organic Masala Chai in 4 cups of boiling-hot water.
  2. Add in 1/2 teaspoon of ground ginger, 1 whole cinnamon stick, 1/8th teaspoon of ground cloves & 1/4 teaspoon of allspice.
  3. Steep for 5 minutes.
  4. Stir in 2 teaspoons of honey & top each serving with a splash of 2% milk ( frothed is extra yummy) & a dash of cinnamon.
  5. Enjoy!

This was a quick post today – but it’s been a while since we have put out a blog post and I thought well gosh darn, it’s about time we put a new one up. I think that this drink would be great to make as a substitute for the soft drinks and juices that are often consumed during holidays, or you could even try it out for your post-meal tea & coffee.

Stay tuned for further recipe features, tea culture & tea at a glance posts.

Thanks for reading!

Cheers! Lindsay 🙂

Recipe Feature: Tumeric-Honey Spiced Tea

BC Sunset

Hi everyone!

It has been a little over a month since the last blog post (sorry to abandon you! Did you miss me?) mainly because Valentines Day took over my life for the month of February, marketing hearts and candies and roses and all that gushy stuff. Blech.

In addition, our wee little shop was the unfortunate victim of a break and entry on the first day of February. Although nothing major was stolen and nobody was hurt, it was a very big inconvenience, one that shook up the shop for a day or two. We have since bounced back and things have returned to normal, but it serves as a reminder that there are some not so favorable characters who live within our community.

But without further ado, today I give you a Recipe Feature for Turmeric-Honey Spiced Tea – something to get you through the colder months of Spring before we hit April and we start thinking about iced teas (which means summer is getting closer too!).

Spruce up your Rooibos tea with a healthy sprinkle of turmeric & some vitamins C rich-orange!


  • 5 tea bags of Bean Around Books’ Red Rooibos
  • 4 cups of boiling water
  • 1 teaspoon of honey
  • 1 small navel orange
  • 1/2 teaspoon turmeric
  • pinch of cayenne pepper (optional)


  1. Bring 4 cups of water to a boil.
  2. Steep 5 bags of Bean Around Books’ Red Rooibos, 1 teaspoon of honey, the segments of 1 small navel orange, 1/2 teaspoon of turmeric, and a pinch of cayenne pepper in water for 5 minutes.
  3. Remove tea bags and enjoy!

That is all I have for today. Check back frequently for new Recipe Features, Tea Culture Posts & Tea At A Glance reviews! Thanks for reading!

Cheers! Lindsay 🙂


Recipe Feature: Slow Cooker Apple Chai

Hi everyone! Hope January is treating you well, it’s almost over anyways so you don’t have much more to get through 🙂

I feel like I have blogged about a recipe for Apple Cider before (actually I think it was the Hot Apple Cider Tea which I reviewed – that’s it!) but this is a great recipe you can make ahead – and it has Chai in it! So a win-win for you … and your stomach 😉

This recipe is coming your way from Farm Fresh Feasts and you can click that link which will take you to the original post on the site!

This recipe makes 12 cups of Apple Chai Cider so it is definitely more suitable for a crowd!


  • 8 cups of hot water
  • 12 bags of Bean Around Books & Tea Assam Chai premium loose leaf tea ( I know it’s a lot but you are making this in a crock pot remember?! It’s madness! I know!)
  • 2 12 oz. cans of apple juice concentrate ( alternatively you can use cranberry apple juice concentrate for a different flavor).
  • 12 oz. of water (to rinse out the apple juice concentrate containers).

*Just A Note* The recipe on the original website calls for 6 caramel and 6 spiced chai tea bags as a preference. If you were to go this route, I think 6 bags of our Assam Chai and 6 bags of our Scottish Caramel Pu-Erh would make for a really great combination. Like a smokey apple cider chai – which sounds amazing to me but it’s all about your personal preference. You could do 12 bags of Assam Chai and call it a day and you know what? That would be okay too 🙂


  1. In a 3 quart slow cooker set to high, steep the 12 bags of tea in 8 cups of hot water for 15 minutes.
  2. Remove the tea bags and pour in the apple juice concentrate cans.
  3. Fill up 1 of the cans with 12 oz. of water and rinse out both cans, pouring remains of the concentrate cans into the crock pot.
  4. Cover and let simmer on high for one hour.
  5. Turn temperature to low when ready to serve!

Sounds pretty good right? Makes for a yummy hot drink on a cold January (or upcoming February!) day.

It can be a bit difficult to find hot tea recipes because a lot of them offer the same sort of thing: Apple ciders, hot toddies etc. It’s the iced teas where you are met with variety and the closer we get to summer, the more you will see iced tea recipes up on the blog – lots of them! I promise 🙂

As always, thanks for reading and stay tuned for future posts!

Cheers! Lindsay 🙂

Recipe Feature: New Year Detox Tea

Hi everyone! Welcome back to the blog! And more importantly, a very happy New Year to you! 🙂

It has been a little bit since the last post, but you can probably relate – you’ve probably partied a plenty, whooped it up a bit and are now feeling the after effects of partying just a little too hard – well I don’t blame you! It is the last day of the year after all! Got to get it all out of your system before 2016 comes about!

Which is why today I am bringing you a recipe on how to make your very own Dandelion Detox Tea! Cleanse out your poor liver and start your system fresh this New Year! It’s never too late to start!

I promise to jump back into tea reviews eventually. But I thought that it was important we start off the first post of the New Year with a recipe post on Detox Tea! Especially considering one of my last recipes posts was on Peppermint Oreo Fudge 😛

So without further ado – let`s get into it!

I personally think this would make a really refreshing summertime drink as well. The combination sounds very thirst-quenching.


  • 2 bags of Bean Around Books & Tea Organic Detox Tea, steeped in 10 oz. of water for 10 minutes, then let cool.
  • 1/2 cup of unsweetened cranberry juice.
  • 6-7 cups of cold water.
  • 8 drops of Lemon Oil.
  • 6 drops of Grapefruit Oil.


  1. Mix all ingredients together in glass pitcher and chill.
  2. Serve in glasses & drink entire pitcher in one day.

The original recipe you can find here at

For further recipe posts and future tea reviews, check back often!

As always, thanks for reading!

Cheers! Lindsay 🙂


Recipe Feature: Peppermint Oreo Fudge

Hi everyone! How are your Tuesdays going?

Today is going to be another Recipe Feature, but something slightly different because this one does NOT involve anything to do with tea. So please forgive me, but this recipe sounds really yummy and delicious and involves some of my FAVORITE DESSERTS!

This is a recipe for Peppermint Oreo Fudge 🙂 … yes.

I can see myself making this recipe this holiday season, because it looks delicious and it only has 3 INGREDIENTS. My kind of cooking 😉

So without further ado, let’s get into it!

This recipe makes 16 to 36 servings.


  • 12 oz. container peppermint frosting ( or add 2 tsp. peppermint extract to 12 oz. of vanilla frosting).
  • 2 cups of white chocolate.
  • 1/2 cup of finely crushed Candy Cane Oreo Minis or Peppermint Oreos.
  • 1 cup roughly chopped Candy Cane Oreo Minis or Peppermint Oreos.


  1. Line a 9×9 inch pan with foil and grease with cooking spray.
  2. Melt the white chocolate in the microwave.
  3. Add peppermint frosting & finely crushed Oreos. Mix together.
  4. Spread into prepared pan.
  5. Top with roughly chopped Oreo and gently press them into the fudge.
  6. Place into the fridge to cool and set.
  7. Lift fudge from pan until the foil. Gently peel the foil from the fudge and cut into squares.

That’s all there is to it! Copious amounts of Peppermint Oreos, White Chocolate and Frosting! Yaaaaaaaas.

Stay Tuned for more Recipe Features up on the blog!

Thanks for reading!

Cheers! Lindsay 🙂

Photo Courtesy of Tumblr