100+ Recipes for Tea-Lovers (2023 Edition)

Compiled by Paromi Tea

Published: May 12th, 2023

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Hi Tea Lovers!

We have compiled our favorite tea recipes for you. Some sweet and some savory. Some you eat and others you drink!

Many we have created and collaborated on and others are simply from excellent recipe developers that we admire and appreciate. There is something for everyone here on this list. We hope you enjoy it!

Cheers,

all of us at Paromi Tea!

 

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Breakfast and Smoothies recipes: make your morning special with these 8 simple breakfast and smoothie recipes

• Tropical Palace Green Tea Smoothie
• Matcha Oatmeal
• Matcha Banana Smoothie
• Citrus and Ginger Morning Energizer
• Coconut Almond Overnight Oats
• Matcha and Collagen Beauty Smoothie
• Matcha Oats
• Coconutty-Almondy-Chocolatey Oats

Savory Goodness recipes: savour the good with 13 of our favorite savory recipes

• Cinnamon Chai Sweet Potato Casserole with Candied Pecans
• Cinnamon Chai Candied Pecans
• Jasmine Rice
• Chinese Tie-dye Tea Eggs
• Paromi Matcha Salt
• Green Tea Noodles
• Paromi Matcha Butter
• Tea Turmeric and Ginger Curried Pumpkin Soup
• Tea Brined Pork Chops with Cabbage and Apple Slaw
• Turmeric Ginger Couscous
• Jasmine Quinoa Avocado Cups
• Lemon Ginger Salad Dressing Recipe
• Vegan Ginger Peanut Stir-Fry with Jasmine Scented Quinoa

Elevated Sweets: try these fun and fancy sweets with your tea (18 recipes)

• Bourbon Vanilla Bread Pudding
• Easy-to-Make Matcha Molten Chocolate Cake
• Cocoa Matcha Waffle
• Chamomile Lavender Tea Biscuits
• Matcha Green Tea Mug Cake
• Chocolate Orange Tea Cake
• Matcha Strawberry Waffles
• Matcha Chocolate Chip Cookies
• Matcha Green Tea Cupcake
• Coconut Cream Tart to pair with Bourbon Vanilla
• Matcha Short Bread Cookies
• Coconut Almond Breakfast Cake
• Vanilla Matcha Pancakes
• Epic Cocoa Matcha Mint Donuts
• Coconut Almond Pumpkin Bites
• Gluten-Free Vegan Matcha Strawberry Cake
• Chocolate Matcha Sticky Buns
• Lavender Earl Grey Cookies

No-bake desserts: 15 simple desserts to sweeten up your day

• Do it Yourself Chocolate Matcha Strawberries
• Paromi “Wellness With Me” Chia Pudding
• Bourbon Vanilla Tea Poached Pears
• Matcha Yogurt
• Tea-Infused Slow Cooker Fruit Compote
• Bourbon Vanilla Infused Simple Syrup
• Matcha Chocolate Avocado Mousse
• Hibiscus Berry & Açaí Layered Chia Pudding
• 5-Ingredient Chocolate Truffles
• Green Matcha Latte Chia Pudding topped with Coconut, Almond, Cocoa, Maca Smoothie
• Chocolate Matcha Chia Pudding
• Matcha Lime Vegan Cheesecake
• 4-Ingredient Matcha Cashew Cups
• Matcha Coconut Bliss Balls
• Peppermint Matcha Truffles

Lattes and Specialty Drinks: get creative with a few of our favorite drinks (18 recipes)

• Herbal Weight Loss Tonic with Apple Cider Vinegar and Paromi “Detox with Me®”
• Dirty Matcha Latte
• Masala Chai
• Cinnamon Chai Eggnog Latte
• London Fog
• Soothing Sage Tea
• Lights Out Latte
• Moroccan-Style Mint Tea
• Jasmine Milk Tea
• Immunity Boosting Bedtime Tonic
• Homemade Energy Drink
• Hong Kong Style Milk Tea
• Coconut Milk Boba Tea
• Latte with Cinnamon Chai and Elmhurst Hazelnut
• Cinnamon Chai
• Lazy Girl’s Chai
• Coconut Almond with Rose Petals
• Cocoa Peppermint

Iced drinks & Mocktails Recipes: cool down with these 9 iced drinks

• Pomegranate Chai Mocktail
• Hibiscus Berry Tea Popsicles
• Iced Detox with Me Refresher
• Paromi Pumpkin Spice Popsicles
• Iced Matcha
• Orange Blossom Iced Tea made with Jasmine Green Tea, Torani Orange syrup, and Orange Juice
• Coco Chai Latte
• Matcha White Chocolate Pistachio Creamsicles (dairy & gluten free)
• Matcha Mochi Strawberry Popsicles

Cocktails Recipes: liven up the party with these 15 fresh cocktails!

• Bourbon Vanilla Hot Toddy Cocktail
• Matcha Made in Heaven Cocktail
• Matcha Highball Cocktail
• Tokyo Sunrise Cocktail
• Dreaming of Clear Skies and Good Vibes Cocktail
• Spot of Eterni-Tea Cocktail
• Boozin Boba Cocktail
• Chocoholic Dream Cocktail
• Sweet Tea Old Fashioned Cocktail
• The Grinch Cocktail
• Ginger Simple Syrup
• Earl Grey Sour Cocktail
• Tropical Treat Cocktail
• Bourbon Vanilla Coffee Cocktail
• TEAquila Cocktail

5 Bonus Snack Recipes: just a few extras for snacking!

• Matcha Game Day Guacamole
• Movie Night Matcha Popcorn
• Matcha Energy Bites
• Vegan Vanilla Matcha Pumpkin Energy Ball
• Matcha Tahini Rice Crispy Treats

 

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Breakfast and Smoothie Recipes with Tea

Tropical Palace Green Tea Smoothie

Ingredients

• 1 sachet PAROMI Palace Green Tea
• 8 ounces water
• ½ cup yogurt
• ½ cup frozen pineapple pieces
• ½ cup frozen mango pieces
• 1 sliced banana

Directions

• Bring 8 ounces of water to a boil, steep 1 sachet of PAROMI Palace green tea for 3 minutes.
• Remove sachet and cool.
• In the container of a high-speed blender, add tea, yogurt, pineapple, mango, and banana.
• Process about 45 seconds until smooth, pour into glasses and serve.

Click here to view the recipe in video.

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Matcha Oatmeal

Ingredients

• 1 cup water or milk
• Dash salt
• ½ cup old-fashioned rolled oats
• 1 teaspoon PAROMI Matcha
• 2 tablespoons slivered almonds
• 2 teaspoons honey

Directions

• In a small saucepan, bring water or milk to boil.
• Add a dash of salt.
• Cook about 5 minutes over medium heat; stirring occasionally.
• Remove from heat and stir in PAROMI Matcha.
• Serve with a sprinkle of almonds and a drizzle of honey.

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Matcha Banana Smoothie

Ingredients

• 1 cup milk
• 1 medium banana
• 1 teaspoon PAROMI Matcha
• 1 cup ice cubes

Directions

• In the container of a high-speed blender combine milk, banana, PAROMI Matcha, and ice.
• Blend to desired consistency.
• Serve immediately.

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Citrus and Ginger Morning Energizer

Ingredients

• 4 sachets PAROMI Lemon Ginger Tea
• 1 piece (1-inch) fresh ginger, peeled and thinly sliced
• 4 cups water
• ¼ cup freshly squeezed orange juice

Directions

• Steep 4 sachets PAROMI Lemon Ginger Tea and fresh ginger in 4 cups boiling water for 5 minutes.
• Remove sachets and ginger.
• Cool completely.
• When ready to serve, stir in orange juice.

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Coconut Almond Overnight Oats

Ingredients

• 1 sachet PAROMI Coconut Almond Tea
• ¾ cup old-fashioned rolled oats
• ½ cup vanilla yogurt
• 2 tablespoons sweetened flaked coconut
• 2 tablespoons sliced almonds

Directions

• Steep 1 sachet PAROMI Coconut Almond Tea in 6 ounces of water for 5 minutes.
• Remove sachet and cool tea.
• Place all ingredients in a 1-pint size mason jar.
• Shake to combine and refrigerate overnight.
• Enjoy as an easy, on-the-go breakfast in the morning!

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Matcha and Collagen Beauty Smoothie

Ingredients

• 2 teaspoons PAROMI Vanilla Matcha
• ½ avocado
• 1 cup milk
• 1 cup vanilla yogurt
• 1 tablespoon flax seeds
• 2 scoops collagen peptides
• Honey, to taste

Directions

• In the base of a high-speed blender, combine avocado, milk, yogurt, flax seeds, collagen, PAROMI Vanilla Matcha, and honey.
• Blend to desired consistency.
• Serve immediately.

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Matcha Oats (by @americancheeser)

Ingredients

• ½ cup of oats
• 1 cup of water (or milk)
• 1 tablespoon of matcha (+ peanut butter, blueberries and blackberries)

Directions

• Add oats in a pot with water and mix that around until the oats are fluffy and creamy.
• Then shut the heat off and put the matcha in and mix it all around and serve... VOOOILA!

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Coconutty-Almondy-Chocolatey Oats (by @livinbowld)

Ingredients

• ½ cup of oats
• ¼ cup plus a little extra of steeped @paromitea coconut almond full leaf black tea
• 1 teaspoon of baking powder
• 1 egg white
• ½ banana
• 2 scoops of protein powder
• A few raw or chocolate covered almonds

Directions

• Take ½ cup of oats and add ¼ cup plus a little extra of steeped @paromitea coconut almond full leaf black tea.
• Add 1 teaspoon of baking powder, 1 egg white, ½ banana to make it sweet, 2 scoops of protein powder and a few raw or chocolate covered almonds.
• Mix it up and throw in the microwave for 1 min 30 seconds!

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Savory Goodness

Cinnamon Chai Sweet Potato Casserole with Candied Pecans

Ingredients

• 6 ¼ cups water
• 6 sachets PAROMI Cinnamon Chai Tea
• 3 pounds sweet potatoes, peeled and cut into 1½-inch chunks
• ½ cup granulated sugar
• ¼ cup firmly packed light brown sugar
• 2 tablespoons unsalted butter
• 1 teaspoon orange zest
• 1 teaspoon kosher salt
• ½ teaspoon cinnamon
• 2 large eggs

Directions

(Cinnamon Chai Candied Pecans: recipe follows)

• In a large saucepan, bring water to a boil.
• Remove from heat and add 6 sachets of PAROMI Cinnamon Chai Tea. Steep for 6 minutes. Remove sachets and reserve ¼ cup of the tea for the Candied Pecans.
• Preheat oven to 350° F. Spray a 2-quart baking dish with cooking spray and set aside.
• Pour the remaining brewed tea into a large Dutch oven. Add sweet potatoes and bring to a boil over medium-high heat. Reduce heat, and simmer until potatoes are tender, 15 to 17 minutes. Drain, reserving ⅓ cup cooking liquid.
• When ready to cook, preheat oven to 400°F.
• Return cooked potatoes to the Dutch oven and add reserved ⅓ cup cooking liquid, sugar, brown sugar, butter, orange zest, salt, and cinnamon. Using a potato masher, mash to desired consistency. Stir in eggs. Spoon into prepared pan, spreading evenly. Cover with foil and bake for 40 minutes.
• After 40 minutes, remove foil and sprinkle prepared Candied Pecans over the top of the sweet potatoes. Return to the oven for 5 more minutes. Serve immediately.

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Cinnamon Chai Candied Pecans

Ingredients

• 1 cup brown sugar
• ¼ cup PAROMI Cinnamon Chai Tea (reserved from above)
• ½ teaspoon Kosher salt
• ½ teaspoon ground cinnamon
• 2 cups pecan halves
• ½ teaspoon vanilla extract

Directions

• In a large saucepan over medium heat, combine brown sugar, tea, Kosher salt, and cinnamon. Stir until the sugar dissolves and the mixture is bubbly.
• Add the pecans and cook, stirring to coat the pecans in the syrup. Allow to reduce, stirring occasionally to ensure the pecans and syrup don't burn, for about 8 minutes.
• Add vanilla extract and stir to combine.
• Remove from heat, and pour the pecans out on a parchment paper-lined baking sheet, spreading them into one layer, separating the pecans.
• Allow the pecans to cool completely. Store in an airtight container for up to 2 weeks.

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Jasmine Rice

Ingredients

• 2 sachets PAROMI Jasmine Tea
• 1 cup Jasmine rice
• 1 teaspoon sesame oil
• Salt
• Black sesame seeds, optional

Directions

• Steep 2 sachets PAROMI Jasmine Tea in 2 cups boiling water for 3 minutes.
• Remove sachets.
• In a medium saucepan, combine 2 cups of Jasmine Tea with 1 cup Jasmine rice, 1 teaspoon sesame oil and a pinch of salt.
• Bring to a boil, reduce heat, cover and simmer for 18-20 minutes or until rice is cooked.
• Serve with black sesame seeds.

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Chinese Tie-dye Tea Eggs

Ingredients

• 2 ½ cups of Paromi Palace tea
• ½ cup soy sauce
• 1 teaspoon Chinese 5-spice powder
• 6 eggs

Directions

• Hard boil eggs and set aside.
• Mix tea, soy sauce, and 5-spice powder.
• Submerge each egg fully.
• Refrigerate for at least 24 hours.
• Peal and enjoy!

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Paromi Matcha Salt

Ingredients

• 1 teaspoon Paromi Matcha
• 1 tablespoon flaked sea salt

Directions

• In a small bowl, combine sea salt and PAROMI Matcha.
• Store in an airtight container.
• Serve on your favorite foods.
• Serving suggestion: Sprinkle Matcha Tea Salt on poached eggs for an elegant breakfast or brunch dish.

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Green Tea Noodles (by: wellandfull)

Ingredients

• 7-8 Oz Green Tea Noodles
• A neutral oil like sunflower oil
• Shavings from 2 large carrots
• The green parts from 3 scallions chopped
• ½ cup shelled Edamame

Ingredients for the spicy sesame sauce

• 2 cloves Garlic
• 6 tablespoons strongly brewed green tea
• 2 tablespoons Shoyu or Tamari
• ½ teaspoons Toasted Sesame Oil
• ½ teaspoons Sriracha
• ¼-Inch square of fresh ginger
• The white parts of 1 scallion
• ¼ teaspoon Black Pepper
• Salt if needed, to taste

Ingredients, garnish

• Sesame seeds
• More chopped scallions
• Cilantro if you like cilantro

Directions

• Start by cooking the green tea noodles according to the package's instructions.
• While noodles are cooking, make the sauce - simply combine all sauce ingredients into a blender and blend on high until everything is smooth.
• When noodles are done, drain and set aside.
• Prep the veggies - chop the scallions, de-shell the edamame (if needed - I bought my pre-shelled), and peel the carrots. I used a vegetable peeler to make carrot "ribbons".
• Bring a Le Creuset nonstick pan to medium heat with a little neutral oil (like sunflower or grapeseed). Once oil is hot, add in edamame. Stir-fry for 1-2 minutes, or until edamame gets a tiny bit brown on the bottom.
• Then, add in the cooked noodles, carrots, and chopped scallions. Mix everything together well in the pan.
• Pour in the sauce over the noodles and mix well. Stir-fry everything for about 5-7 minutes, completely depending on how brown you want the noodles to get. I like my noodles to get a bit crisp, so I stir-fried them for longer.
• Serve the noodles in bowls, garnished with sesame seeds, cilantro (if you like), and more scallions.
• Enjoy!

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Paromi Matcha Butter

Ingredients

• ½ cup (1 stick) salted butter, softened
• 1 teaspoon PAROMI Matcha
• 2 tablespoons fresh herbs
• Salt and pepper, to taste

Directions

• In a medium bowl combine softened butter PAROMI Matcha, and your favorite fresh herbs.
• Season with salt and pepper, to taste.
• Spoon butter on to waxed paper.
• Roll into a log, twisting the edges to secure.
• Refrigerate until set.
• Cut into disks and serve on your favorite foods.
• Serving suggestion: Top a filet mignon steak with Matcha Compound Butter for an easy yet elegant twist for dinner.

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Tea Turmeric and Ginger Curried Pumpkin Soup

Ingredients

• 2 sachets Paromi Turmeric Ginger Tea
• 2 tablespoons olive oil
• 1 cup chopped onions
• 1 cup chopped carrots
• 2 cloves garlic, minced
• 2 teaspoons minced fresh ginger
• 1 tablespoon hot curry powder
• 1 teaspoon turmeric
• 2 cups vegetable broth
• 2 cans (15 ounces each) 100% pumpkin puree
• 1 cup canned unsweetened coconut milk (plus additional for garnish)
• 1 ¼ teaspoons salt, or to taste
• Roasted, salted pepitas, for garnish

Directions

• Bring 3 cups of water to a boil. Remove from heat and rest for 2 minutes. Add Paromi Palace Green Tea sachets and steep for 3 minutes. Remove tea bags. (Set aside 1 tablespoon of the brewed tea to be used in the slaw dressing later.)
• Bring 2 cups of water to a boil and then remove from heat and rest for 2 minutes. Steep 2 sachets of Paromi Turmeric Ginger Tea for 3 minutes. Remove sachets and set tea aside.
• Heat oil in a large saucepan over medium heat until hot. Add onion and carrot. Cook until onions are opaque and carrots have softened, about 5-8 minutes. Add garlic, ginger, curry powder, and turmeric. Cook an additional 1 minute until fragrant.
• Add broth and brewed tea to the saucepan. Bring to a boil over high heat. Reduce heat to medium-low, cover and simmer for 10 minutes. Stir in pumpkin, coconut milk, and salt. Using an immersion blender (or transferring in batches to a traditional blender) puree soup until very smooth. Return to pan and heat through.
• To serve, ladle soup into bowls and garnish with a drizzle of unsweetened coconut milk and sprinkle with pepitas.

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Tea Brined Pork Chops with Cabbage and Apple Slaw

Ingredients

• 3 sachets Paromi Palace Green Tea
• ¼ cup Kosher salt
• ¼ cup sugar
• 4 garlic cloves, lightly crushed
• 10 black peppercorns
• 5 juniper berries
• 4 fresh thyme sprigs

• 1 bay leaf
• 2 cups ice cubes
• 2 bone-in center-cut pork chops (about 1 ½ inches thick)
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 2 fresh thyme sprigs
• Cabbage and Apple Slaw
• 3 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon brewed Paromi Palace Green Tea
• ½ teaspoon caraway seeds
• Salt and pepper, to taste
• 6 cups shredded green cabbage
• 1 red apple, cored and thinly sliced

Directions, pork chops

• Bring 3 cups of water to a boil. Remove from heat and rest for 2 minutes.
• Add Paromi Palace Green Tea sachets and steep for 3 minutes. Remove tea bags. Set aside 1 tablespoon of the brewed tea to be used in the slaw dressing later.
• Return brewed tea to stovetop over medium heat. Add salt, sugar, garlic, peppercorns, juniper berries, thyme and bay leaf and stir until the salt and sugar are dissolved. Pour the brine into a large bowl and add the ice cubes. Let the brine cool to room temperature.
• Add the pork chops to the brine. Cover and refrigerate for at least 2 hours and up to overnight.
• When ready to cook, preheat oven to 400°F.
• Remove the pork chops from the brine and discard the brine. Pat the pork chops dry with paper towels and let sit at room temperature for 20 minutes. Season the pork chops with salt and pepper.
• In a large pan over medium-high heat, warm the olive oil. Add the butter, thyme, and pork chops. Sear about 4 minutes on each side until golden brown. While cooking, carefully tilt the pan and spoon the pooled butter over the chops to baste.
• Transfer the pork chops to the oven and continue cooking until an instant-read thermometer inserted into the center of the chops registers 145°F, about 5 minutes more. Transfer the pork chops to a platter and let rest for 5 minutes before serving.

Directions, slaw

• In a medium bowl whisk together olive oil, lemon juice and brewed Paromi Palace Green Tea.
• Add caraway seeds and salt and pepper to taste.
• Toss dressing with shredded cabbage and apple slices.
• Serve immediately with seared pork chops.

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Turmeric Ginger Couscous

Ingredients

• 1 sachet PAROMI Turmeric Ginger Tea
• 1 cup water
• 1 cup couscous
• 1 teaspoon olive oil (optional)
• ¼ teaspoon salt (optional)

Directions

• Steep PAROMI Turmeric Ginger Tea in 1 cup boiling water for 3 minutes.
• Remove sachet.
• Return water to a boil.
• Remove from heat and stir in couscous.
• Add olive oil and salt, if desired.
• Cover and sit for 5 minutes.
• Fluff with fork.
• Serve with curried roasted vegetables.

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Jasmine Quinoa Avocado Cups

Ingredients

• 2 sachets PAROMI Jasmine Green Tea
• 2 cups water
• 1 cup quinoa
• 1 cup diced vegetables
• Olive oil
• Red wine vinegar
• Salt and pepper, to taste
• 2 avocados, halved

Directions

• Steep 2 sachets PAROMI Jasmine Green Tea in 2 cups of boiling water for 3 minutes. Remove sachets.
• Pour steeped tea into a saucepan and bring to a boil with quinoa.
• Cover, reduce heat to low and simmer until tea is absorbed, about 15-20 minutes.
• In a large bowl, combine quinoa with diced vegetables. Toss with olive oil and red wine vinegar (or use your favorite dressing).
• Season with salt and pepper, to taste.
• Spoon into avocado halves and serve.

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Lemon Ginger Salad Dressing Recipe

Ingredients

• 3 sachets PAROMI Lemon Ginger Tea
• ¼ cup water
• ¾ cup olive oil
• ½ cup white vinegar
• ½ teaspoon Kosher salt
• ½ teaspoon lemon pepper

Directions

• In a medium bowl, pour ¼ cup boiling water over 3 sachets PAROMI Lemon Ginger Tea.
• Steep for 5 minutes.
• Remove sachets, squeezing out the excess tea before discarding.
• Add olive oil and whisk in white vinegar.
• Season with Kosher salt and lemon pepper.
• Serve with your favorite salad greens.

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Vegan Ginger Peanut Stir-Fry with Jasmine Scented Quinoa (by @jerranboyer)

Ingredients

• ½ cup raw quinoa
• ¼ teaspoon pink salt
• 1 bag Paromi Jasmine Green Tea
• 1 teaspoon avocado oil
• 1 handful fresh green beans, ends trimmed
• 1 yellow bell pepper, sliced
• 1 cup chopped broccoli florets
• 3 scallions, sliced
• 1 tablespoon minced ginger
• 1 cup sugar snap peas
• 1 cup carrot ribbons or shreds *see note
• 1 handful raw baby spinach
• 1 handful chopped fresh cilantro
• 1 lime, juiced
• ¼ cup roasted peanuts

Directions

• Prepare quinoa: in a small sauce pan bring quinoa, 1 cup filtered water and 1/4 teaspoon salt to a simmer; cook quinoa covered on low heat for about 15 minutes.
• Remove quinoa from heat, remove lid, gently nestle tea bag into quinoa and allow to steam covered for 5-7 minutes; remove tea bag, discard, then fluff quinoa with a fork.
• Meanwhile, make stir-fry: heat a large skillet over med-high heat, when pan is hot add avocado oil.
• Add green beans, sauté 2-3 mins.
• Add bell pepper and broccoli florets, sauté about 5 mins, adding a splash of water as needed if pan dries out.
• Next add scallion and ginger, sauté 2-3 mins.
• Add carrot ribbons and snap peas, sauté another 2-3 mins.
• Add spinach and cilantro, cook until just wilted.
• Season veggies to taste with some pink salt & fresh cracked pepper, squeeze lime juice over, top with peanuts and serve over jasmine scented quinoa.

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Elevated Sweets

Bourbon Vanilla Bread Pudding

Ingredients for the Bread Pudding

• ½ cup water
• 1 sachet PAROMI Bourbon Vanilla Tea
• 1 cup raisins
• 8 large egg yolks
• 1 ½ cups packed light brown sugar
• 3 cups heavy cream
• 1 cup whole milk
• 1 tablespoon vanilla extract
• 1 ½ teaspoons cinnamon
• ½ teaspoon salt
• ¼ teaspoon nutmeg
• ¼ cup bourbon
• 10 cups day-old French bread, cut into 1-inch cubes
• 6 tablespoons unsalted butter, cubed

Ingredients for the Bourbon Vanilla Sauce

• 1 ½ cups heavy cream
• ½ cup sugar
• 3 tablespoons bourbon
• ½ teaspoon vanilla

Directions for the Bread Pudding

• Preheat oven to 350 degrees F. Coat a 9 x 13 baking pan with cooking spray. Set aside.
• Bring ½ cup water to a boil. Steep 1 sachet PAROMI Bourbon Vanilla Tea for 5 minutes. Remove sachet. Soak raisins in tea for at least 30 minutes. Strain the plumped raisins, reserving tea and raisins in separate bowls.
• In a large bowl, whisk egg yolks, brown sugar, cream, milk, vanilla, cinnamon, nutmeg and salt. Whisk in bourbon and the reserved tea used to plump the raisins. Toss in the bread cubes until evenly coated. Let mixture sit until bread begins to absorb custard, about 45 minutes, tossing occasionally.
• Pour half the bread mixture into the prepared baking dish, and sprinkle with half the raisins. Repeat with the remaining bread mixture and raisins. Cover the dish with foil, and bake for 45 minutes.
• Remove foil from pudding, dot with cubed butter, and bake, uncovered, until custard is just set, 20 to 25 minutes more.
• Let the pudding cool on a wire rack for 30 minutes. Meanwhile, prepare the Bourbon Vanilla Sauce.

Directions for the Sauce

• In a small saucepan, combine the cream and sugar. Dissolve the sugar over medium heat and let the mixture come slowly to a boil.
• Cook, boiling gently, until the sauce has thickened and is a light golden color. This should take about 10 minutes.
• Remove from heat and stir in the bourbon and vanilla.
• Serve the sauce warm alongside the Bread Pudding.

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Easy to Make Matcha Molten Chocolate Cake

Ingredients

• 1 teaspoon PAROMI Vanilla Matcha
• 4 tablespoons unsalted butter
• ⅓ cup semisweet chocolate chips
• 1 egg
• 2 tablespoons granulated sugar
• Pinch of salt
• 1 tablespoon all-purpose flour
• Garnish: PAROMI Vanilla Matcha, powdered sugar, fresh raspberries and fresh mint

Directions

• Heat oven to 450 degrees.
• Place 2 cupcake liners into a standard-size muffin tin and spray liners with nonstick spray; set aside.
• In a microwave-safe bowl, place butter and chocolate chips.
• Heat on high for 45 seconds.
• Remove and stir vigorously to completely melt chips; return to microwave for a few seconds if they aren’t melting.
• Stir PAROMI Vanilla Matcha into chocolate mixture; set aside.
• In a medium mixing bowl place egg, 2 tablespoons granulated sugar, and a pinch of salt.
• Whisk for about 2 minutes or until sugar is dissolved.
• Stir in melted chocolate mixture and blend.
• Stir in flour just until blended.
• Using a small rubber scraper or spoon, carefully pour mixture into each cup. The cups will be filled right to the very top.
• Bake for 10 minutes or until the edges are firm but the middle is still soft.
• Remove from oven and place on wire rack; cool cakes in the pan for 10 minutes.
• After 10 minutes, lift cakes out of muffin tin being careful not to squeeze the cakes. Gently flip cakes out onto small serving dishes and slowly peel away the liner.
• Dust the cakes with powdered sugar and additional PAROMI Vanilla Matcha.
• Garnish with fresh raspberries and mint. Serve warm.

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Cocoa Matcha Waffle

Ingredients

• 2 cups baking mix (such as Bisquick)
• 1 ½ cups milk
• 2 tablespoons vegetable oil
• 1 egg
• 2 tablespoons PAROMI Cocoa Matcha
• Whipped cream
• Fresh raspberries

Directions

• In a large bowl, mix together baking mix, milk, oil, and egg until well blended.
• Stir in PAROMI Cocoa Matcha.
• Pour into the center of a hot greased waffle maker.
• Close lid and cook about 5 minutes or until steaming stops.
• Carefully remove waffles.
• Serve with a dollop of whipped cream and a handful of fresh raspberries.

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Chamomile Lavender Tea Biscuits

Ingredients

• 1 sachet PAROMI Chamomile Lavender Tea
• ⅔ cup water
• 2 ¼ cup biscuit baking mix (such as Bisquick)
• 1 tablespoon salted butter, melted
• 1 teaspoon dried lavender
• Honey, optional

Directions

• Pre-heat oven to 450 degrees F.
• Steep 1 sachet PAROMI Chamomile Lavender Tea in ⅔ cup boiling water for 5 minutes.
• Remove sachet and cool completely.
• In a large bowl, combine baking mix and steeped tea.
• Mix to combine.
• Drop biscuits by the spoonful onto a parchment lined baking sheet.
• Brush each biscuit with melted butter and sprinkle with dried lavender.

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Matcha Green Tea Mug Cake (by: kirbiecravings)

Ingredients

• 4 tablespoon (30 g) all-purpose flour
• 1 teaspoon high quality matcha powder (see note)
• ¼ teaspoon baking powder
• 1 tablespoon (12.5 g) granulated white sugar (see note)
• 3 tablespoon (45 ml) nonfat milk
• ½ tablespoon (7.5 ml) vegetable oil

Instructions

• In a microwave-safe mug, add flour, matcha powder, baking powder and sugar.
• Whisk until evenly blended and no lumps remain. You want to make sure to break apart any matcha or flour lumps before adding the liquid.
• Add in milk and oil. Mix with whisk until batter is smooth and uniform in color.
• Cook in the microwave at full power for about 1 minute.
• Let cake cool for a few minutes before eating.

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Chocolate Orange Tea Cake

Ingredients

• 1 sachet PAROMI Chocolate Orange Tea
• 1 cup water
• 1 box (15.25 oz) Chocolate Cake Mix
• 1 container (6 oz) plain Greek yogurt
• Powdered sugar
• Fresh orange slices

Directions

• Steep PAROMI Chocolate Orange Tea in boiling water for 7 minutes.
• Remove sachet and cool tea.
• In a large mixing bowl, combine cake mix, Greek yogurt and prepared tea.
• Pour batter into a greased 8 x 8-inch square pan. Bake at 350 degrees F. for 30-33 minutes.
• Cool completely.
• Garnish with a dusting of powdered sugar and serve with fresh orange slices.

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Matcha Strawberry Waffles (by @livinbowld)

Ingredients

• @birchbenders paleo mix
• @paromitea vanilla matcha
• water/nut milk
• 1 @vitalfarms pasture raised egg for the base!

Directions

• In a microwave-safe mug, add flour, matcha powder, baking powder and sugar. Whisk until evenly blended and no lumps remain. You want to make sure to break apart any matcha or flour lumps before adding the liquid.
• Add in milk and oil. Mix with whisk until batter is smooth and uniform in color.
• Cook in the microwave at full power for about 1 minute. Let cake cool for a few minutes before eating.

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Matcha Chocolate Chip Cookies (by @thematchababes)

"With all of the health benefits of matcha combined with the few ingredients of these cookies, it’s a clear win for a health sweet to indulge in!"

Ingredients

• 1 cup of coconut flour
• ¼ cup of @paromitea matcha powder
• ½ cup of coconut sugar
• ½ cup of coconut flakes
• 2 tablespoons of cinnamon
• 1 teaspoon of baking soda
• 6 tablespoons of @earthbalance soy free vegan butter
• 2 eggs
• ¼ cup of chocolate chips (add more if you’re a chocolate lover!)"

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Matcha Green Tea Cupcake (by wildwildwhisk)

Ingredients

• 1 ¼ cup all-purpose flour 175 g
• 2 tablespoons matcha powder 11 g
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ¾ cup granulated sugar 141 g
• ¼ teaspoon kosher salt
• ¾ cup buttermilk 175 g
• ½ cup vegetable oil 105 g
• 1 large egg
• ½ teaspoon pure vanilla extract
• Whipped cream ingredients
• 1 cup heavy whipping cream 236 g
• ½ teaspoon pure vanilla extract
• ¼ cup granulated sugar 47 g
• ½ to 1 teaspoon matcha powder

Directions

• Preheat the oven to 350°F and line a 12 cup standard size muffin pan with cupcake paper and set aside.
• In a large mixing bowl, whisk together buttermilk, oil, egg and vanilla extract until thoroughly combined.
• Sift flour, matcha powder, baking soda, baking powder in another bowl, add salt and sugar and whisk until evenly distributed.
• Add the flour mixture into the wet ingredient mixture and stir until a smooth batter forms.
• Divide batter evenly into 12 muffin cups using a large cookie scoop and bake for 17 minutes until a toothpick inserted in the middle of the cupcakes comes out clean with just a few crumbs attached.
• Allow the cupcakes to cool in the pan for 10 - 15 minutes until cool to the touch before removing them from the pan and setting them on a wire rack to cool completely.
• To make the whipped cream, beat together heavy whipping cream, vanilla extract and sugar until stiff peaks form.
• Transfer the whipped cream to a piping bag fitted with your favorite tip and pipe a swirl on top of the cupcakes. Dust some matcha powder on top. Keep refrigerated.

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Coconut Cream Tart to pair with Bourbon Vanilla (by @the_veganhousewife)

Cream filling ingredients

• 1 13.5oz can coconut cream
• ½ teaspoon agar agar powder
• 1 tablespoon corn starch
• 2 tablespoons almond milk
• ⅓ cup sugar of choice
• 1 tablespoon vanilla extract
• 1 tablespoon lemon juice

Crust ingredients

• 1 ¾ cup almond flour
• 2 tablespoons ground flaxseed
• 6 tablespoons water, or vanilla tea for more flavor
• 1 teaspoon vanilla extract
• Pinch of salt

Directions

• Mix the ground flaxseed and water in a small bowl and set aside to thicken, about five minutes.
• In a bowl add the salt, almond flour, vanilla extract and flaxseed mix. Combine until a dough like mixture forms.
• Spread out the crust in a pie pan until evenly distributed. Poke a few holes with a fork in the bottom of the crust.
• Bake in the oven at 425F for about 20 minutes, or until the crust is golden brown.
• For the filling, in a small bowl add the agar powder, cornstarch, and almond milk and mix together well.
• Add the coconut cream, sugar, and cornstarch mixture to a pot and mix.
• Bring to a boil on medium heat and then remove immediately from the stove. It should be thick at this point. Whisk in the vanilla and lemon juice.
• Transfer this mixture into a blender. Be careful while blending since this mixture is very hot still. Blend for one minute.
• Pour the filling into the crust. Set in the fridge for 1-2 hours, or until firm.
• For the topping I heated up about 1/2 a cup of raspberries in a pan and crushed them so they were a sauce like consistency. Let this cool in the fridge.
• When your filling is set and firm take it out and drizzle your raspberry sauce on top as well as some melted chocolate. I used peanut butter cocobar in a jar.
• Set back in the fridge until the chocolate is set and firm.
• Best to eat the day of or the next day.

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Matcha Short Bread Cookies (by @the_veganhousewife)

Ingredients

• 2 cups all purpose flour
• 2 tablespoons matcha powder
• ¼ teaspoon salt
• 1 cup dairy free butter, softened
• ½ cup powdered sugar
• 200 grams dark chocolate, cut into chunks
• 1 teaspoon coconut oil

Directions

• Mix the flour, salt & matcha in a bowl until well combined.
• Cream the butter and sugar in a separate bowl until fluffy.
• Next mix the wet and dry ingredients together to form a cookie dough.
• Refrigerate dough for about 30 minutes.
• Take out of the refrigerator and roll out between two pieces of parchment paper a thin layer of dough about ¼ inch thickness.
• Cut into round pieces until dough is completely used up. You may have to roll out remaining dough until gone.
• Bake at 350 for 10-12 minutes.
• Remove from the oven and let cool completely.
• Once cooled melt together the chocolate and oil.
• Dip half the cookies into the chocolate and place back on the parchment lined baking sheet.
• Refrigerate for ten minutes to let the chocolate harden.
• Enjoy!

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Coconut Almond Breakfast Cake (by @livinbowld)

Ingredients

• ½ cup oat flour
• ½ teaspoon baking powder
• 1 scoop of protein powder
• ½ cup steeped coconut almond @paromi tea

Directions

Topped this with @drinkingcacao golden dark chocolate blend to give it a little spice. I put it in a little ramekin and microwaved it for 1:30, stopped halfway to stir and it was perfect. Enjoy!

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Vanilla Matcha Pancakes (by @wholesomechicknutrition)

These guys pack in 14 grams of protein in ½ cup💪🏼💚

Ingredients

• 1 cup @kodiakcakes buttermilk flapjack mix
• ¾ cup water
• 2 teaspoons @paromitea vanilla matcha
• Sprinkle of cinnamon

Directions

Topped with my Maple Tahini Sauce (2 tablespoons tahini & 1 tablespoon pure maple syrup), coconut shavings and dark choco chips.

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Epic Cocoa Matcha Mint Donuts (by@sunflower_inthecity)

Ingredients

• ¼ cup @dignitycoconuts oil
• ¼ cup @soomfoods silan
• ¼ cup greek-style yogurt
• ⅓ cup almond milk
• 2 eggs
• 10 drops of @thrivemkt peppermint extract
• ½ cup @navitasorganics cacao powder
• ¾ cup @bobsredmill chickpea flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda .

Vegan Ganache ingredients

• 2 tablespoons @dignitycoconuts oil
• 2 tablespoons @soomfoods Silan
• 1 teaspoon @paromitea mint matcha
• ½ cup cacao

Directions

• Beat together the oil, sugar, yogurt, almond milk, and eggs until well combined.
• Stir in the peppermint extract.
• Carefully fold in the dry ingredients.
• Pipe the batter into a well-greased donut pan.
• Bake at 350 degrees for about 18 minutes (until firm and spongey).
• Let them cool completely while you make the ganache icing by mixing the melted coconut oil, silan, cocoa and matcha together.
• Dip the donuts in the ganache and sprinkle on some extra matcha for flare 🙌🏼

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Coconut Almond Pumpkin Bites (by @livinbowld)

Ingredients

• ½ cup pumpkin purée
• ¼ cup almond flour
• ⅓ cup honey
• ¼ cup @jemorganics almond butter
• 2 eggs
• 2 teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• ½ teaspoon sea salt and baking soda
• ½ cup steeped @paromitea coconut almond tea

Directions

• Mix all together and cook at 350 for 30 mins. Outer corners should be browned.
• Serve this one with copious amounts of @kweenandco granola butter and @kitehillfoods almond based yogurt.
• Add the tea last to make sure it won’t mess with the consistency, you want it to be runny, but not watery! Add more or less depending on how yours looks, but ½ cup should do the trick 😃🥥 ENJOY

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Gluten-Free Vegan Matcha Strawberry Cake (by @rhiansrecipes)

Ingredients for the cake

• 60g (¼ cup) coconut oil (or sub olive or vegetable oil)
• 230ml (1 cup) unsweetened almond milk (or any other plant-based milk)
• 2 tablespoons (2 tablespoons) lemon juice *
• 8 tablespoons (8 tablespoons) maple syrup (or sub any other sweetener)
• 1 teaspoon (1 teaspoon) vanilla extract
• 150g (1 ¼ cup) ground almonds (almond meal) **
• 150g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
• 2 heaped teaspoons (2 heaped teaspoons ) baking powder (ensure gluten-free if necessary)
• ¼ teaspoon (¼ teaspoon) bicarbonate of soda (baking soda)
• 1 ½ teaspoons (1.5 teaspoons ) matcha powder to taste
• Ingredients for the strawberry frosting
• 400g (14 oz) tin of full-fat coconut milk
• 2 tablespoons strawberry jam (refined sugar free if necessary)

Directions for the cake

• Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
• Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
• Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla and ground almonds.
• Sift in the flour, baking powder, bicarbonate of soda and matcha powder.
• Mix well, adding a tiny splash more milk if it's looking too dry.
• Transfer mixture between two small greased baking tins lined with baking paper (I used two 7inch/18cm tins).
• Bake in oven for around 15 minutes until risen and an inserted skewer comes out clean.
• Once out the oven, immediately remove cakes from baking tins and transfer onto a wire rack to cool.

Directions for the strawberry frosting

• You'll need to keep your tin of coconut milk in the fridge overnight for the rich creamy bit to separate from the watery bit at the bottom. Make sure it is full fat coconut milk, otherwise this separation won't happen and you won't be able to make this cream!
• Open the tin upside down - the coconut cream will be at the bottom and you can just pour off the watery liquid (save this for adding to soups or smoothies).
• Place the thick, creamy part into a bowl.
• Add the strawberry jam.
• Use an electric whisk (or a manual one and a lot of elbow grease) to whip up the coconut cream until light and fluffy.
• Directions to assemble the cake and frosting
• Once the sponges have cooled completely, place one sponge on a large plate or cake stand, and cover with half of the strawberry frosting.
• Place other sponge on top and use remaining frosting to cover the top.
• Decorate as desired.

Tastes best eaten on the day.

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Chocolate Matcha Sticky Buns (by @sweetpotatosoul)

Ingredients for the dough

• 1 cup plant milk unsweetened plain
• 3 tablespoons vegan butter
• 1 packet active dry yeast or other instant yeast
• 1 tablespoon cane sugar
• ¼ teaspoon salt
• 3 cups unbleached all-purpose flour
• 1 tablespoon matcha powder

Ingredients for the filling

• ¼ cup vegan butter melted
• ¼ cup cane sugar
• 1 tablespoon cocoa powder
• 2 ounces vegan baking chocolate finely chopped (I use Guittard Bittersweet Baking Bars)

Matcha Icing ingredients

• 1 cup powdered sugar
• 2 teaspoons matcha powder
• 2 to 4 tablespoons plain unsweetened plant milk start with 2 tablespoon and add a little at a time to thin while you whisk

Directions for the dough

• Warm the plant milk and vegan butter on the stove or in the microwave until butter is melted. Should take about 1 minute in the microwave. Check after 30 seconds.
• The liquid should not exceed 110°, so use a kitchen thermometer to check. Any hotter and you'll kill the yeast.
• Once the liquid is around 100-110°, sprinkle the yeast over the top of it, and let it sit for 10 minutes.
• Transfer it to a large mixing bowl, or the bowl of your stand mixer, and stir in the sugar and salt.
• In another mixing bowl combine the flour and matcha powder. If your matcha is very clumpy, use a mesh strainer to sift it into the flour. Mix well.
• Add the flour mixture into the wet ingredients ½ cup at a time, stirring all the while. If you are using the stand mixer, use the knead attachment to mix the dough as you add the flour.
• When you can no longer stir it, transfer it to a floured workspace, and gently knead it until you've formed a smooth ball. If you're using the stand mixer, no need to knead it by hand, simply form into a ball.
• Place the dough ball into a lightly greased mixing bowl, and cover with plastic wrap or a kitchen towel, and allow it to rise for about one hour.

Directions for the filling

• Mix the sugar and cocoa powder together in a small bowl.
• Assembling the sticky buns
• Preheat oven to 350°.
• Once the dough has doubled in size, you can press out the air, then transfer it back onto your floured work space.
• Roll the dough until it is about ⅙th inch thick, and about 12x16 inches.
• Brush the dough with the melted vegan butter, and top evenly with the sugar cocoa mix, then sprinkle on the chopped chocolate.
• Roll the dough tightly (watch this video to see how it's done).
• Carefully cut the roll with a serrated knife into 1 inch slices, you’ll have about a dozen. Or cut them a little thicker to make 8 larger rolls.
• Place the rolls onto a greased cast iron skillet or baking pan (about 10x10).
• Bake for 30 minutes, until they're slightly golden on the top.

Matcha Icing directions

• Place powdered sugar in a mixing bowl, and stir in the matcha powder.
• Add the plant milk 2 tablespoons at a time, and whisk until smooth. Add more plant milk if you want it thinner.
• Remove rolls from oven, and allow to cool for 5-10 minutes.
• Top with the Matcha icing and serve immediately.

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Lavender Earl Grey Cookies (by Hummingbird High)

Ingredients for the Lavender Earl Grey Cookies

• 2 ¼ cups (9.5 ounces or 270 grams) all-purpose flour
• 1 tablespoon finely ground Earl Grey tea (from 3 tea bags or 4 teaspoons loose leaf tea)
• ½ teaspoon culinary-grade lavender, finely ground
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon Kosher salt
• 1 ¼ cup (8.80 ounces or 250 grams) granulated sugar
• 1 cup (8 ounces or 227 grams) unsalted butter, at room temperature
• 1 large egg
• 2 teaspoons pure vanilla extract

Ingredients for garnish

• 2 tablespoons granulated sugar

Directions

• Prep your oven and pans. Position a rack in the center of the oven and preheat the oven to 350°F. Line two half sheet pans with parchment paper.
• Make the cookies. In a medium bowl, whisk together the flour, Earl Grey tea, lavender, baking powder, baking soda, and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and butter. Beat on medium-high speed until light, fluffy, and doubled in volume, 2 to 3 minutes, using a rubber spatula to scrape down the bottom and sides of the bowl as necessary. Reduce the mixer to low and add the egg. Add the vanilla and beat until just combined.
• Scrape down the bottom and sides of the bowl.
• With the mixer on low, gradually add the dry ingredients and beat until just combined.
• Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds.
• Use a 3-tablespoon cookie dough scoop to portion the cookie dough into balls.
• Place the cookies at least 3 inches apart on the prepared sheet pans.
• Sprinkle the tops of the dough balls with the remaining 2 tablespoons of sugar
• Directions for garnish before baking
• Bake the cookies.
• Bake one pan at a time for 12 minutes, or until the edges have set but the centers are still gooey. The cookies will look puffed when you pull them out of the oven, but will fall and crack into the perfect cookies as they cool.
• Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch. Repeat with the remaining cookie dough.
• Serve warm or at room temperature.
• The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.

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No-bake desserts

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Do it Yourself Chocolate Matcha Strawberries

Ingredients

• 1 teaspoon PAROMI Vanilla Matcha, plus more for dusting
• 1 bag (12 ounces) dark chocolate morsels
• 1 quart whole fresh strawberries
• ½ bag (5 ounces) white morsels

Directions

• Place dark chocolate morsels in a microwave-safe bowl and heat in 15 second increments, stirring each time, until melted.
• Stir in PAROMI Vanilla Matcha.
• Dip each strawberry into the melted chocolate allowing excess to drip off back into the bowl.
• Place strawberries on a waxed paper lined tray to cool and set.
• Place white morsels in a microwave-safe bowl and heat in 15 second increments, stirring each time, until melted.
• Using a teaspoon, scoop small amounts and drizzle over chocolate covered strawberries.
• Using a small fine-mesh sieve, dust each strawberry with additional PAROMI Vanilla Matcha.
• Store in refrigerator until ready to serve.

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Paromi “Wellness With Me” Chia Pudding

Ingredients

• 1 sachet PAROMI Wellness with Me Tea
• 4 ounces water
• ¼ cup chia seeds
• ½ cup milk of choice
• 2 teaspoons honey

Directions

• Steep 1 sachet PAROMI Wellness with Me Tea in 4 ounces of boiling water for 10 minutes.
• Remove sachet and cool completely.
• In a jar, stir together chia seeds, milk, and steeped tea.
• Add honey and shake to combine (make sure there aren’t any clumps remaining).
• Cover and refrigerate at least 2 hours or overnight.
• Garnish with fresh fruit and serve.

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Bourbon Vanilla Tea Poached Pears

Ingredients

• 4 sachets PAROMI Bourbon Vanilla Tea
• 6 cups water
• 1 cup sugar
• 2 pears, peeled
• ¼ Chocolate sauce

Directions

• In a large saucepan, steep 4 sachets PAROMI Bourbon Vanilla Tea in 6 cups of boiling water for 5 minutes.
• Remove sachets.
• Stir in sugar and return to a gentle boil.
• Place pears in gently boiling water and cover.
• Cook for 30 minutes or until pears are softened.
• Remove pears from poaching liquid with a slotted spoon.
• Spoon your favorite chocolate sauce onto serving plates.
• Place poached pears on top of chocolate and serve immediately.

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Matcha Yogurt

Ingredients

• 1 teaspoon PAROMI Matcha
• 1 cup yogurt
• Fresh fruit, if desired

Directions

• Stir PAROMI Matcha into your favorite yogurt.
• Top with fresh fruit, if desired.

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Tea-Infused Slow Cooker Fruit Compote

Ingredients

• 3 sachets PAROMI Hibiscus Berry Tea
• 3 cups water
• 2 tablespoons sugar
• 2 teaspoons freshly grated lemon zest
• 3 cups mixed dried fruit (such as pineapple, apples, apricots, pears, figs, or raisins)
• Garnish: chopped pistachios

Directions

• Steep PAROMI Hibiscus Berry Tea sachets in boiling water for 3 to 5 minutes.
• Remove sachets. Stir sugar and lemon zest into the tea.
• Cut any large pieces of dried fruit into halves or quarters. Place the dried fruit and tea in a slow cooker. Cover and cook until the fruit is plump and tender and the liquid is syrupy; 2 hours on HIGH or 4 hours on LOW. Transfer to a bowl and let cool slightly.
• To serve, spoon compote over yogurt or ice cream. Top with chopped pistachios.

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Bourbon Vanilla Infused Simple Syrup

Ingredients

• 2 sachets of Bourbon Vanilla
• 2 cups boiling water
• 2 cups sugar

Directions

• Steep 2 bags of bourbon vanilla tea in 2 cups of boiling water
• stir in the 2 cups of sugar until dissolved.
• Add lid to jar and store in fridge for up to 1 month! 

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Matcha Chocolate Avocado Mousse (by Elmhurst)

Ingredients

• ½ cup @elmhurst1925 Elmhurst Unsweetened Milked Almonds, or plant milk of choice
• 1 teaspoon Instant Espresso
• 3 ½ cups Haas Avocados
• ¼ cup @paromitea Matcha with Cocoa
• ¼ cup Cocoa Powder
• ¼ cup Coconut Oil
• 3 tablespoon Maple Syrup
• 1 teaspoon Vanilla Extract
• ⅛ teaspoon Salt

Directions

• Dissolve the espresso in the almond milk, and set aside.
• Add the avocado, matcha, & cocoa powder to your food processor and pulse to start combining. Next, add the coconut oIl, maple syrup, vanilla, salt and pulse a few more times.
• Finally add the espresso mixture and blend until smooth then top as you please and enjoy!

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Hibiscus Berry & Açaí Layered Chia Pudding (by @plantifulblonde)

• Bottom layer: Coconut milk, water and chia seeds
• Middle layer: 2 sachets cold brewed Hibiscus Berry tea blended with coconut milk
• Top layer: raspberries, açaí packet, one banana and coconut water

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5-Ingredient Chocolate Truffles (by @frozen_bananas_)

Ingredients

• 8 pitted dates
• ¼ cup Paromi Matcha Powder
• ¼ cup Almond Butter
• Dark chocolate

Directions

• Blend 8 dates together with ¼ cup @paromitea matcha cocoa powder and ¼ cup almond butter.
• Form this dough into balls.
• Let them harden in the freezer for 2 hours.
• Cover in melted dark choc + dust with some @paromitea matcha powder.
• Store in the fridge.

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Green Matcha Latte Chia Pudding topped with Coconut, Almond, Cocoa, Maca smoothie (by @plantifulblonde)

Green Matcha Latte Chia Pudding ingredients

• 3 tablespoons chia seeds
• 1 teaspoon green matcha powder
• ½ cup coconut milk
• ½ cup water

Green Matcha Latte Chia Pudding directions

• Combine in a bowl and sit for a few hours or overnight. Then stir before ready to eat.
• You may need to add a bit more milk and stir any clumps.

Cooconut, Almond, Cocoa, Maca smoothie ingredients

• 1 cup coconut milk or almond milk
• ½ cup coconut yogurt
• 1 teaspoon cacao powder
• ½ teaspoon maca powder
• Small handful of almonds
• Dash of nutmeg

Pudding directions

• Blend.
• Top with almonds and pepitas.

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Chocolate Matcha Chia Pudding (by @FlavaNaturals)

Ingredients

• 1 cup regular or nondairy milk of choice
• 3 tablespoons chia seeds
• 1 packet FlavaMix
• 1 teaspoon Paromi Matcha
• 1 tablespoon maple syrup or agave

Directions for two layers

• Blend ½ cup milk with a packet of FlavaMix & ½ tablespoon maple syrup in a blender for about 30 seconds or until well combined.
• Stir in chia seeds and let sit to thicken for about 1 hour. Stir a few times to prevent clumping.
• For matcha layer, follow same instructions, but sub FlavaMix for 1 teaspoon of matcha.
• To assemble, add each layer to a jar and top with fresh blueberries and mint.
• Enjoy!

For a simpler version, simply add the matcha and FlavaMix together.

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Matcha Lime Vegan Cheesecake (by @nutriholist)

Ingredients for the crust

• ½ cup pistachios (or other nuts/seeds)
• 3 dates, pitted

Filling

• 1 cup cashews, soaked for 2 hours or longer
• 2 teaspoons matcha powder
• 1 tablespoon coconut oil
• 2 tablespoons pure maple syrup
• ½ lime, juiced
• ¼ cup non-dairy milk

Directions for the crust

• Add all crust ingredients to the food processor and process until you get a fine crumble.
• Line a 4-inch spring-form pan with parchment paper and press the mixture down onto it.
• Place in the freezer while you prepare the filling.

Directions for the filling

• Rinse and drain the cashews, then add them to a high-speed blender or food processor with the rest of filling ingredients.
• Blend until completely smooth.

To assemble

• Pour filling over the crust and place back in the freezer.
• Freeze for about 2 hours for the filling to firm up. Then remove from pan and enjoy!
• Store leftovers in the fridge or freezer. Thaw for 10-15 minutes before serving if kept in the freezer.

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4-Ingredient Matcha Cashew Cups (by @nibsandgreens)

Ingredients

• 3 dark chocolate bars
• ½ cup cashews
• 1 ½ teaspoons maple syrup
• ½ teaspoon matcha green tea powder
• Grey salt, for topping

Directions

• Using a double boiler, melt the chocolate bars down, stirring constantly.
• Spoon a little melted chocolate into the bottom of 8 silicon cupcake moulds — enough to cover the bottom.
• Place in the freezer for 15 minutes to harden. Leave the remaining melted chocolate in the double boiler with the heat off so that it stays melted.
• In the meantime, process the cashews in your food processor until they begin to break down and form a butter. Add the maple syrup and matcha to the cashews and process to combine.
• When the chocolate in the moulds has hardened, remove from the freezer. Take about 2 teaspoons worth of the cashew-matcha mixture and form a small ball. Place the ball in the center of the cupcake mould and press down slightly. Make sure there is space between the cashew-matcha mixture and the cupcake mould.
• Spoon the remaining melted chocolate on top of the cashew-matcha mixture in all 8 cups. Make sure the mixture is completely covered and no green is showing. Sprinkle a tiny bit of grey salt on top of each cup.
• Return the moulds to your freezer for 30-45 minutes, until completely hard.
• Gently remove the cups from the moulds by peeling down one side of the silicon mould and pushing the cup up from the bottom.
• Enjoy right away and store in your freezer.

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Matcha Coconut Bliss Balls (by @nutriholist)

Ingredients

• 1 cup unsweetened coconut flakes
• 4 tablespoons coconut butter (coconut oil also works)
• ½ cup raw almonds or cashews
• 1 tablespoon pure maple syrup or raw honey
• ½ teaspoon vanilla bean powder

Coating ingredients

• 3 tablespoons unsweetened coconut flakes
• 1 tablespoon matcha powder

Directions

• Blend the first 5 ingredients in the food processor until a doughy texture forms.
• Meanwhile, mix matcha and coconut flakes on a plate for the coating.
• Form the dough into balls, roll in the matcha coconut flakes to coat, and enjoy!

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Peppermint Matcha Truffles (by @wellnesswithtaryn)

Ingredients

• 1 ½ cups shredded coconut (unsweetened, preferably organic)
• 1 teaspoon organic Matcha powder
• 2 teaspoon organic Macca powder
• ½ teaspoon organic vanilla extract
• 1 teaspoon peppermint extract (organic non-GMO)
• 2 tablespoons rice malt syrup (organic)
• 2 tablespoons organic cold pressed coconut oil (melted)
• Pinch of sea salt
• Organic raw sugar free chocolate (melted)

Directions

• Put all ingredients (except the chocolate) into a food processor.
• Blend until all combined.
• Using your hands mould the mixture into balls and press firmly. Rolling action won't work that well as the coconut will crumble, but if you press the mixture into ball shapes, it sticks together fine!
• If you find your mixture is a bit dry and isn't sticking, just add a little more coconut oil and see how you go.
• Pop the molded balls into the freezer for 5 mins, while you melt the chocolate.
• Using a bain marie method, melt the chocolate and gently dunk each ball in, placing on a lined baking tray. Once all have been dunked, allow to set in the freezer for at least 15mins.
• Keep in the freezer, and allow to thaw for a couple of minutes before eating.
• Yum!

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Lattes + Specialty Drinks

Herbal Weight Loss Tonic with Apple Cider Vinegar and Paromi “Detox with Me®”

Ingredients

• 1 sachet PAROMI Detox with Me Tea
• 12 ounces water
• 1 tablespoon raw apple cider vinegar
• 1 teaspoon pure maple syrup
• 1 teaspoon freshly squeezed lemon juice
• 1 teaspoon grated fresh ginger

Directions

• Steep PAROMI Detox with Me Tea in 12 ounces of boiling water for 7 minutes.
• Remove sachet and cool completely.
• Stir in vinegar, syrup, lemon juice, and ginger.
• Garnish with a lemon wedge, if desired.

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Dirty Matcha Latte

Ingredients

• 1 shot espresso
• 1 teaspoon Paromi Matcha powder
• Milk

Directions

• Pour 1 shot espresso into a cup
• Add 1 teaspoon of matcha
• Whisk with frother
• Add warmed milk
• Top with foam

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Masala Chai

Ingredients

• 1 sachet PAROMI Chamomile Lavender Tea
• 2 ¾ cups milk
• 6 sachets PAROMI Cinnamon Chai Tea
• ¼ cup pure maple syrup

Directions

• In a large saucepan, bring water to a boil.
• Remove from heat, add tea bags and steep 15 minutes.
• Remove tea bags and return to heat.
• Stir in milk and maple syrup.
• Gently bring to a boil until it starts to foam.
• Pour into glasses to serve.

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Cinnamon Chai Eggnog Latte

Ingredients

• 1 sachet PAROMI Cinnamon Chai Tea
• ½ cup Eggnog
• Whipped cream
• Nutmeg
• Cinnamon sticks

Directions

• Steep 1 sachet PAROMI Cinnamon Chai Tea in 12 oz boiling water for 6-8 minutes.
• Remove sachet.
• Gently warm ½ cup Eggnog over medium heat.
• Add warmed Eggnog to tea.
• Top with whipped cream and a light sprinkle of nutmeg.
• Garnish with cinnamon sticks.

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London Fog

Ingredients

• 1 sachet PAROMI Earl Grey Tea
• 1 teaspoon sugar (or to taste)
• ¼ teaspoon vanilla extract
• ½ cup milk

Directions

• Steep 1 sachet PAROMI Earl Grey Tea in 12 oz boiling water for 5 minutes.
• Remove sachet.
• Stir in 1 teaspoon sugar and ¼ teaspoon vanilla extract.
• Gently warm ½ cup milk over medium heat.
• Using a milk frother or whisk, froth milk.
• Add warmed milk to tea and top with froth.

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Soothing Sage Tea

Ingredients

• 1 sachet PAROMI Chamomile Lavender Tea
• 12 ounces water
• 10 fresh sage leaves
• 1 teaspoon lemon juice
• 1 teaspoon honey

Directions

• Steep 1 sachet PAROMI Chamomile Lavender Tea in boiling water for 5 minutes.
• Remove sachet and steep sage leaves for 5 minutes more.
• Remove sage leaves and stir in lemon juice and honey.
• Sip to soothe a sore throat during cold and flu season.

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Lights Out Latte Recipe

Ingredients

• 1 sachet PAROMI Sleep with Me Tea
• 12 ounces water
• 1 teaspoon honey, or to taste
• ¼ teaspoon vanilla extract
• Milk

Directions

• Steep 1 sachet PAROMI Sleep with Me Tea in 12 ounces of boiling water for 7 minutes.
• Remove sachet.
• Pour into serving glass and stir in honey and vanilla extract.
• Top with warmed milk.
• Serve immediately.

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Moroccan-Style Mint Tea

Ingredients

• 2 sachets PAROMI Peppermint Tea
• 3 cups water
• ½ cup fresh mint, plus more for garnish
• 3 teaspoons sugar, or to taste

Directions

• Steep PAROMI Peppermint Tea in boiling water for 3 minutes.
• Remove sachets.
• Add fresh mint to teapot and steep for an additional 2 minutes.
• Remove mint.
• Generously sweeten with sugar, to taste.
• Pour into serving glasses garnished with additional fresh mint.

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Jasmine Milk Tea (by siftandsimmer)

Ingredients

• 3 tablespoon loose leaf jasmine green tea
• 2 cups hot water
• 1-2 tablespoon honey or sweetener of choice
• 1 cup milk or non-dairy alternative
• 1 tablespoon dried jasmine flowers optional
• For serving: tapioca boba pearls (optional), crushed ice

Directions

• Add the loose tea leaves to a large tea pot.
• Boil the water and cool to 180°F/82°C.
• Pour the water over the tea leaves and leave to steep for 2-3 minutes.
• Add honey (or sweetener) to a heat-safe jar.
• Pour the tea into the jar and give it a stir to dissolve the honey.
• Add 1 cup of milk to the tea and stir.
• Add 1 tablespoon of dried jasmine flowers to the tea, give it another stir and let cool.
• Cover with a lid and place in the fridge to cool overnight.
• When ready to serve, strain out the jasmine flowers and give it a stir.
• Add cooked tapioca boba pearls to a tall glass (optional).
• Add crushed ice, pour in jasmine milk tea and serve.

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Immunity Boosting Bedtime Tonic

Ingredients

• 4 sachets PAROMI Sleep with Me Tea
• 4 cups water
• 1 piece (2-inches) fresh ginger, peeled
• 4 slices lemon
• 1 tablespoon honey
• 2 sprigs fresh rosemary

Directions

• Place 4 sachets PAROMI Sleep with Me Tea in 4 cups of boiling water.
• Add ginger, lemon, honey and rosemary.
• Steep for 10 minutes.

Enjoy this bedtime tonic throughout cold and flu season to help boost your immune system.

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Homemade Energy Drink

Ingredients

• 2 sachets PAROMI Royal Breakfast Tea
• 1 sachet PAROMI Wellness with Me Tea
• 12 ounces water
• 1 tablespoon agave
• 1 tablespoon lemon juice
• Ice cubes
• Fresh mint, optional

Directions

• Steep 2 sachets PAROMI Royal Breakfast Tea and 1 sachet PAROMI Wellness with Me Tea in 12 ounces of boiling water for 5 minutes.
• Remove tea bags and stir in sugar and lemon juice.
• Cool completely.
• When ready to serve, fill glass with ice and pour cooled tea over the ice.
• Garnish with fresh mint, if desired.

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Hong Kong Style Milk Tea

Ingredients

• 4 sachets PAROMI Royal Breakfast Tea
• 2 cups water
• 1 cup evaporated milk
• Sugar, to taste

Directions

• Steep 4 sachets PAROMI Royal Breakfast Tea in 2 2. cups of boiling water for 5 minutes.
• Remove sachets.
• Add evaporated milk and sweeten, to taste.
• Gently warm.
• Pour into serving glasses and enjoy.

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Coconut Milk Boba Tea

Ingredients

• 1 sachet coconut almond
• 1 cup water
• Package of boba

Directions

• Brew 1 sachets of Coconut Almond Black Tea in water (let cool).
• Prepare boba according to package detail.
• Add a couple tablespoons boba to glass.
• Add cooled tea.
• Add ice, coconut milk, and simple syrup to taste
• Enjoy!

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Latte with Cinnamon Chai and Elmhurst Hazelnut (by Elmhurst)

Ingredients

• 1 sachet Paromi Cinnamon Chai Tea
• 8 ozs Elmhurst Plant Milk of choice
• 1 teaspoon honey or maple syrup

Directions

• Bring Elmhurst to a light simmer (just below boiling) on stovetop.
• Steep tea sachet in the simmering milk for 10 mins.
• Pour into serving glass and stir/whisk in optional honey or maple syrup.
• Enjoy!

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Cinnamon Chai (by @boozybotanicals)

• A teaspoon of their Cardamom Spice syrup

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Lazy Girl’s Chai (by @thehealthyhaff)

Ingredients

• 1 sachet of chai tea
• 1 cup water
• Ginger spice
• Cloves
• Cardamom
• All spice
• Almond milk or milk of choice

Directions

• Steep a black tea bag in a small amount of hot water in a tea cup.
• In your French press add a dash of ginger spice, cinnamon, cloves, cardamom + all spice (or for the really lazy girl version just add pumpkin spice seasoning) and heat almond milk over the stove or in the microwave.
• Pour the hot milk into your french press and pump the press to make it super frothy.
• Pour the spiced frothy milk over your black tea + enjoy the easiest chai latte you’ve ever made.

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Coconut Almond with Rose Petals (by @livinboowld)

@livinbowld personalized her Coconut Almond with a splash of 🍋 and 🌹petals from @suncorefoods 💕🍵 That’s plant-based beauty at its finest

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Cocoa Peppermint (by @eatsandbeatsdc)

Ingredients

• 1½ teaspoon Paromi peppermint matcha (can sub with vanilla matcha + 4 drops of edible peppermint oil)
• 6oz boiling water
• 2oz vanilla cashew milk or cashew creamer
• ½ date (pitted)
• ½ scoop of collagen peptides (according to brand packaging)
• ~1 inch chunk of cacao butter (can cub coconut butter)

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Iced drinks & Mocktails

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Pomegranate Chai Mocktail

Ingredients

• 4 sachets PAROMI Cinnamon Chai Tea
• 4 cups water
• 2 cups pomegranate juice, chilled
• 1 (750 milliliter) bottle sparkling apple cider
• Chilled Pomegranate seeds for garnish

Directions

• Steep 4 sachets PAROMI Cinnamon Chai Tea in 4 cups of boiling water for 6 minutes.
• Cool completely and chill tea until ready to use.
• In a large punch bowl or pitcher, combine chilled tea, pomegranate juice, and sparkling cider.
• Stir to combine.
• Garnish with pomegranate seeds and serve immediately.

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Hibiscus Berry Tea Popsicles

Ingredients

• 2 sachet PAROMI Hibiscus Berry Tea
• 12 ounces water
• Sweetener (optional)
• Fresh fruit

Directions

• Place 2 sachet of PAROMI Hibiscus Berry Tea in 12 ounces of boiling water.
• Steep for 15 minutes.
• Remove sachet and cool completely.
• Sweeten tea, if desired.
• Place fresh fruit into a popsicle container (sliced strawberries and blueberries are recommended).
• Pour tea into the container and freeze until set.
• Remove popsicles and enjoy!

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Iced Detox with Me Refresher

Ingredients

• 2 sachets PAROMI Detox with Me Tea
• 1 cup honeydew melon
• ½ cup cucumber
• 8-10 Detox with Me Tea ice cubes

Directions

• Bring 24 ounces of water to a boil.
• Remove sachets and cool completely.
• Pour tea into ice cube trays and freeze until set.
• Place melon, cucumber, and prepared ice cubes in a high-speed blender.
• Blend 30-45 seconds, or until it reaches desired consistency.
• Pour into serving glass and garnish with fresh cucumber.

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Paromi Pumpkin Spice Popsicles

Ingredients

• Pumpkin Spice tea
• 2 cups water
• Milk of choosing
• Popsicle moulds

Directions

• Brew 2 sachets of Pumpkin Spice Black Tea in 2 cups of boiling water for 5 minutes.
• Add 1 - 2 tablespoons of maple syrup.
• Add ¼ cup of milk of your choosing.
• Add popsicle moulds, freeze, and enjoy!

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Iced matcha (by @nutritionsqueezed)

Ingredients

@paromitea matcha with @bulletproof brain octane, @vitalproteins collagen powder, Vitamin D+K2 drops, and 2% milk 💚

Directions

• Whisk 1 tsp of matcha in a mug or bowl with about 1/4 cup water.
• Pour over cup of ice.
• Add milk of choice.
• Enjoy!

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Orange Blossom Iced Tea made with Jasmine Green Tea, Torani Orange syrup, and Orange Juice (by @beancountercoffeehouse)

Ingredients

• 1 sachet Jasmine Green Tea
• Torani Orange syrup
• Orange juice

Directions

• Brew jasmine green tea per package instructions.
• Add splash of orange juice.
• Add orange syrup to taste.

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Coco Chai Latte (by @plantifulblonde)

Ingredients

• ½ cup hot water
• @paromitea Cinnamon Chai
• ½ teaspoon coconut sugar
• ½ teaspoon cacao powder
• ½ cup coconut milk

Directions

• Steep tea in hot water for 6 minutes and add coconut sugar.
• Cool tea in fridge a bit.
• Then blend with the rest of ingredients and add ice.

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Matcha White Chocolate Pistachio Creamsicles (dairy & gluten free) (by @nutritioninthekitch)

Ingredients, Creamsicle Base

• 1 cup canned coconut cream (cream only, no water)
• ½ cup plain coconut yogurt
• 2 teaspoons matcha green tea powder
• 2 tablespoons raw honey
• ½ teaspoon pure vanilla

Ingredients, White Chocolate Coating

• 2 tablespoons chopped cocoa butter
• 1 tablespoon coconut butter
• 2 teaspoons raw honey

Additional Toppings

• ¼ cup chopped pistachios
• 2 teaspoons raw honey

Directions

• Begin by blending the creamsicle base ingredients in a blender until smooth.
• Transfer the matcha mixture to a 4 slot popsicle mould and fill 4 slots.
• Place popsicle sticks into the centre of each filled slot in the mould.
• Freeze for at least 8 hours.
• Once completely frozen, remove the mould from the freezer and set on the counter to thaw slightly.
• While the creamsicles are thawing prepare the white chocolate coating.
• Melt the cocoa butter in a small pan over low heat, transfer to a small bowl and stir in the coconut butter and honey until smooth, set aside.
• Chop the pistachios and spread over a cutting board (you will need to work quickly now so the creamsicles do not melt in the process).
• Remove one creamsicle from the mould (at a time) and dip it in the white chocolate mixture so the top ½ is coated fully.
• The white chocolate coating will harden very quickly so before it has hardened fully, press both sides of the coated creamsicle into the chopped pistachios then place on a plate.
• Repeat the process with all 4 creamsicles then place the plate in the freezer for 30 minutes for the white chocolate shell to set.
• After 30 minutes, remove the creamiscles and drizzle the pistachio and white chocolate coating with the remaining honey.
• Enjoy immediately!

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Matcha Mochi Strawberry Popsicles (by @lovemefeedme)

Ingredients for the mochi

• 1 tablespoon sweet rice flour
• 1 tablespoon water
• ½ teaspoon matcha
• Liquid stevia
• 1 teaspoon coconut flour

Ingredients for the popsicles

• ½ cup strawberries
• 3 tablespoons coconut milk
• 3-4 tablespoons almond milk
• Sweetener of choice (I used stevia)

Directions, mochi

• Add the sweet rice flour to a small microwavable dish and slowly mix in the water, once incorporated mix in the matcha and a couple drops of stevia.
• Microwave for 45 seconds or until it is slightly firm.
• Spread the coconut flour on a small plate and once the mochi is cool enough to touch, take small pieces of it and roll them into balls.
• Roll each ball in the coconut flour to coat and then set aside.

Directions, popsicles

• Blend all ingredients for the popsicles together, starting with 3 tablespoon of almond milk. The mixture should be on the thicker side, but pourable - if t's not, add more almond milk.
• To make the popsicles - pour a little bit of the mixture in the popsicle mold, drop in a couple mochi bits, and repeat until you fill the mold completely then place popsicle stick in the centre.
• Repeat with the rest of the mixture and mochi. I made 4 popsicles.
• Freeze until solid.
• To remove popsicles from the molds - run them under warm water and wiggle the sticks until you can pop them out.
• Enjoy!

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Cocktails

Bourbon Vanilla Hot Toddy Cocktail (by @chenaholic)

Ingredients

• 2 oz bourbon
• .5 oz honey syrup
• Paromi Bourbon Vanilla Black Tea
• Cinnamon stick
• Lemon wheel

Directions

• Add bourbon and honey syrup into a mug.
• Stir to incorporate, then top with fresh brewed bourbon vanilla black tea.
• Garnish with a lemon wheel and a cinnamon stick.

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Matcha Made in Heaven Cocktail (by @chenaholic)

Ingredients

• 1.5 oz gin
• .5 oz fresh lemon juice
• .5 oz simple syrup
• 8 mint leaves
• .5 teaspoon Matcha with Vanilla @paromitea
• Egg white

Directions

• Shake ingredients together in a cocktail shaker with ice.
• Pour into our favorite cocktail glass and enjoy!

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Matcha Highball Cocktail (by @chenaholic)

Ingredients

• 2 oz Japanese whisky
• .5 oz honey syrup
• .25 teaspoon Matcha with Vanilla @paromitea
• Club soda

Directions

• Prepare a paste with matcha powder and 0.5 oz of water. Add paste to a chilled highball glass.
• Add ice and pour over whisky and honey syrup.
• Stir to mix together.
• Top with club soda and gently stir again.
• Garnish with a lime wheel.

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Tokyo Sunrise Cocktail (by @chenaholic)

Ingredients

• 2 oz Japanese whisky @nikkawhiskyusa
• 1 oz coffee liqueur @stgeorgespirits
• .25 oz brown sugar syrup
• Matcha infused milk @paromitea

Directions

• Add whisky, coffee liqueur, and syrup into a chilled rocks glass.
• Add ice and stir gently to mix ingredients together.
• Float matcha milk on top.

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Dreaming of Clear Skies and Good Vibes Cocktail (by @chenaholic)

Ingredients

• 4 oz bourbon @rabbithole
• 2 oz (strong) Bourbon Vanilla Black Tea @paromitea
• 2 oz ginger hibiscus syrup @boozybotanicals
• 2 oz lemon juice
• 2 oz pineapple juice
• 4 dash aromatic bitters
• 4 oz whole milk
• Peel of whole lemon

Directions

• Add peels from a whole lemon into a mixing glass and muddle with the ginger hibiscus syrup.
• Add all ingredients except milk and stir to mix together.
• Pour in the milk and give it a quick stir.
• Cover up the mixing glass and leave in the fridge for a few hours (I left it over night).
• Then strain out the solids through a fine mesh strainer or cheese cloth. You may want to repeat this step until there are no solids left.
• Then strain once more through a coffee filter.
• Once your mixture looks clear and slightly yellow, you’re done!
• Serve neat or over a clear ice cube to show off your hard work"

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Spot of Eterni-Tea Cocktail (by @chenaholic)

Ingredients

• 2 oz Earl Grey infused gin
• .5 oz Licor 43
• Barspoon honey syrup
• 4 dash orange flower water

Directions

• Stir all ingredients in a mixing glass with ice.
• Strain into a tea cup over a large ice cube.
• Garnish with a freeze dried lemon wheel.

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Boozin Boba Cocktail (by @chenaholic)

Ingredients

• 1.5 oz bourbon
• .75 oz brown sugar syrup
• 2 oz cereal infused whole milk
• 5 oz Bourbon Vanilla Black Tea @paromitea

Directions

• Add all ingredients into a shaker with ice and shake until chilled.
• Add half a cup of cooked tapioca pearls to a high ball glass and add ice.
• Strain drink into glass and top with fruity pebbles.

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Chocoholic Dream Cocktail (by @chenaholic)

Ingredients

• 2 oz bourbon infused w/ @paromitea Dark Chocolate Cookie
• .5 oz creme de cacao
• 2 dash chocolate bitters

Directions

• Stir all ingredients with ice.
• Strain into a cocktail glass.
• Garnish with an Oreo cookie.

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Sweet Tea Old Fashioned Cocktail (by @jam_jar_kitchen)

She put a twist on the classic cocktail by using a @paromitea tea infused simple syrup to both sweeten and flavor the drink. The subtle hint of tea compliments and elevates the flavor or the rye whiskey for a cocktail you’re sure to make again and again.

Directions

• Make Bourbon Vanilla Simple Syrup HERE
• Combine all ingredients and enjoy!

Give it a try and let us know what you think!

🥃🫖🥃🫖🥃🫖🥃🫖🥃🫖🥃🫖

 

 

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The Grinch Cocktail @crowdedkitchen

Ingredients

• 2oz vodka
• 1 oz St-Germain (elderflower liqueur)
• 1 oz ginger simple syrup (recipe below)
• ½ freshly squeezed lemon
• ½ freshly squeezed mandarin
• ⅛-¼ teaspoon matcha powder
• Club soda

Directions

• Combine all ingredients (except club soda) in blender. A blender works better than a cocktail shaker in this recipe because matcha needs to be very well incorporated.
• Pour over ice into glass, top with club soda and garnish with mint and cranberries.
• Enjoy!

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Ginger Simple Syrup

Ingredients

• ½ cup water
• ½ cup sugar
• ¼ cup peeled ginger, cut into small rounds

Directions

• Over medium heat, stir water and sugar until completely dissolved.
• Remove from heat and add ginger.
• Cover and let steep 1 hr.
• Strain ginger and store syrup in airtight jar in fridge.

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Earl Grey Sour Cocktail (by @swankstress)

Ingredients

• 2 sachets of earl grey
• 2 cups gin or vodka
• 1 shot honey
• 1 shot lemon juice
• 1 egg white

Directions

• Steep 2 tea bags in 2 cups of gin or vodka.
• Add a shot to 1 oz each honey and lemon juice.
• Shake with an egg white.

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Tropical Treat Cocktail (by @enjoysomrus)

Ingredients

• 5oz Paromi Coconut Almond
• 2.5oz Somrus Mango
• 0.5oz coconut rum

Directions

• Steep Paromi Coconut Almond- 1 tea sachet in 12 ounces of boiling water for 5 minutes.
• Once tea is ready, pour 5 ounces into your glass, add 2.5 ounces of Somrus Mango and half an ounce of coconut rum.
• Stir and enjoy!

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Bourbon Vanilla Coffee Cocktail (by @enjoysomrus)

Ingredients

• 5oz Paromi Bourbon Vanilla
• 2.5oz Somrus Coffee
• 0.5oz bourbon

Directions

• Steep Paromi Bourbon Vanilla- 1 tea sachet in 12 ounces of boiling water for 5 minutes.
• Once tea is ready, pour 5 ounces into your glass, add 2.5 ounces of Somrus Coffee and half an ounce of bourbon.
• Stir and enjoy!

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TEAquila Cocktail (by @IRROSEY)

Ingredients

• 8oz. Palace Green (cold brewed)
• 2oz. of tequila
• A squeeze of lemon!

Directions

• Add a sachet of Palace Green Tea to 8oz of water and let sit for 12-24 hours in the fridge.
• Combine ingredients and enjoy!

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Bonus: 5 snack recipes

Matcha Game Day Guacamole

Ingredients

• 1 teaspoon PAROMI Matcha
• 2 diced avocados
• ¼ cup chopped cilantro
• 1 serrano chili, finely chopped
• 1 lime, juiced
• 1 teaspoon Kosher salt
• ¼ cup diced red onion

Directions

• In a large bowl, combine diced avocado, red onion, cilantro, chili, lime juice, salt, PAROMI Matcha.
• Lightly mash and mix to combine.
• Serve immediately.

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Movie Night Matcha Popcorn

Ingredients

• 2 teaspoons PAROMI Matcha
• 4 cups air popped popcorn
• 1 tablespoon melted butter
• 1 teaspoon salt

Directions

• In a large bowl, combine popcorn, butter, and salt.
• Using a fine-mesh sieve, dust PAROMI Matcha over popcorn and toss again.
• Serve immediately.

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Matcha Energy Bites (by Tea Foodie)

Ingredients

• 1 cup just boiled water
• 6 dates
• 1 cup regular rolled oats (not instant)
• 1 teaspoon matcha green tea powder (I used Organic Matcha with Turmeric, Ginger and Cinnamon from Paromi Tea)
• ½ cup almond butter (ideally one that’s sugar-free)
• Juice of ½ lemon
• 1 tablespoon maple syrup
• 2 teaspoons coconut oil
• ½ teaspoon vanilla extract
• Pinch of salt

Directions

• Soak dates in just boiled water for 10 to 15 minutes. Drain and gently squeeze dates to release some of the excess liquid.
• Add oats to a food processor bowl and whiz for about 30 seconds until the oats turn into a coarse flour consistency.
• Add soaked dates and all remaining ingredients. Whiz for about 1 minute until the mixture is combined and forms a paste-like consistency. You should be able to press some between your fingers and it will stick together.
• Scoop about 2 tablespoons at a time into your hand. Close your hand around the mixture tight to pack it tight. Then roll it between your palms to form a ball. You should get 10 to 12 balls using this method.
• Store in a sealed container in the fridge and enjoy within a week.

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Vegan Vanilla Matcha Pumpkin Energy Ball (by @meggkohler)

Ingredients

• 4 tablespoon of sunflower butter
• 1 tablespoon of coconut flower
• 1 tablespoon of @paromitea vanilla matcha powder
• 1 tablespoon of honey
• 2 tablespoon of pumpkin seeds
• 1 tablespoon of sunflower seeds
• 1 tablespoon of bee pollen
• Cinnamon
• Add extra of whatever is your favorite and enjoy!

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Matcha Tahini Rice Crispy Treats (by @feastingonfruit and made for us by @matcha_and_margs)

Recipe for these treats is from @feastingonfruit. Sub in 2 teaspoon of Paromi Matcha Vanilla and top with a hefty drizzle of Chocolate Soom.

Directions

• In a small bowl, melt the tahini and sweetener (about 30 seconds in the microwave).
• Stir in the vanilla extract.
• Pour on top of the cereal, matcha, add salt, and mix until evenly coated.
• Stir in the chocolate chips. Make sure the mixture is not too hot or they will melt.
• Press into a square pan that is lined with parchment paper or lightly oiled.
• Refrigerate for 3-4 hours until firm (or freeze to speed things up!)
• Slice into bars and enjoy!
• Keep leftovers in the fridge in an airtight container for up to a week.

https://www.feastingonfruit.com/vanilla-tahini-rice-crispy-treats/

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Thank you to the excellent recipe developers, creators, and friends!

• @kristinavanni
• @amerciacheeser
• @livinbowld
• @jerranboyer
• @thematchababes
• @the_veganhousewife
• @wholesomechicknutrition
• @katieanne.w
• Rhian's Recipes
• Sweet Potato Soul
• Hummingbird High
• @plantifulblonde
• Elmhurst 1925
• Flava naturals
• Nutriholist
• @nibsandgreens
• Wellness with Taryn
• Boozy Botanicals
• @thehealthyhaff
• Eats and Beats
• Nutrition Squeezed
• Beancounter Coffeehouse
• Nutrition in the Kitch
• @lovemefeedme
• @chenaholic
• Jam Jar Kitchen
• Crowded Kitchen
• @swankstress
• @enjoysomrus
• @irrosey
• @meggkohler
• Wild Wild Whisk
• Well and Full
• Kirbie Cravings
• Sift and Simmer
• Tea Foodie