Mint Chocolate Smoothie Bowl

Moroccan Mint Chocolate Smoothie

Ideal for breakfast or a satisfying afternoon snack to share with a friend, this Moroccan Mint Chocolate Smoothie Bowl hits all the senses! Aromatic and visually pleasing, it has a smooth and luscious texture and tastes like a healthier version of mint chocolate chip ice cream. And to top it off, this smoothie bowl is full of antioxidants, fiber, protein, and an abundance of vitamins and minerals.
Enjoy ~

1 Cup L&A Moroccan Mint Cold Brewed Tea (use 1 cup water to 1 lg. sachet)
1/3 Ripe Avocado
1 3/4 Cups Plain Greek Yogurt (or unsweetened nut-milk yogurt)
8 – 10 Baby Spinach Leaves
3 – 4 Tablespoons Agave or Honey  (to taste)
1 Tablespoon Natural Vanilla Flavoring
1 Tablespoon Chia Seeds
3 Tablespoons Mini Semisweet Chocolate Chips (+ an additional t. for garnish)

Cold brew 1 large Moroccan Mint sachet in 1 cup filtered water for 6-8 hours or overnight in the fridge. Add all ingredients (except chocolate chips) to blender/vitamix. Blend well and taste. If needed add additional agave or honey. Add chocolate chips, blend/chop lightly. Serve in color-complimentary bowls with a garnish of chocolate chips, and if desired add fresh mint leaves. (Makes 2-4 servings.)

Also – we invite you to make the Moroccan Mint Smoothie Bowl your own by increasing the amount of avocado or using an alternate type of yogurt, such as plain coconut or nut-milk yogurt.

Purchase the Moroccan Mint Cold Brew at one of the stores listed under ABOUT US/Where to find Leaf & Ardor or here on the site ~



Solstice Sun Smoothie Bowl

Smoothie Bowl SS

This tea-infused smoothie bowl is one that’s both satisfying and healthful––full of protein, fresh ingredients and fiber. Here we have it made using a plain coconut-based yogurt – it is equally delicious with Greek yogurt. Enjoy it in the morning, as a snack or light dinner.


  • 2/3 cup plain coconut yogurt (may use Greek yogurt)
  • ½ cup cold brewed Leaf & Ardor Solstice Sun
  • 1 tablespoon + 1 teaspoon cashew butter
  • 1 – 2 teaspoons honey (or 1/2 – 1 teaspoon agave) to taste
  • ½ ripe banana (reserve some for garnish)
  • 2 small figs (reserve 1 for garnish)
  • 1 tablespoon ground flax seeds
    • Almonds for garnish


  1. Place 1 Solstice Sun tea sachet in 3 cups cold water, brew overnight.
  2. Add yogurt, tea, 1 fig, 1/2 banana, cashew butter, flax to a blender or vitamix.
  3. Blend well, till smooth. Taste and add sweetener as desired.
  4. Pour into small bowls and garnish with sliced figs, banana and almonds.


The Solstice Sun Smoothie Bowl is also great with a topping of coconut, granola, and sunflower seeds. You may also add things such as bee pollen, cacao nibs, and hemp seeds.

Hand-crafted porcelain cups and hand-carved cherry spoons may be found under “Serveware and Gift Sets”

Ruby Rose Hips Sangria


Ruby Rose Hips ~ Autumn Sangria


  • 2 cups steeped Leaf & Ardor Ruby Rose Hips Cold Brew (1 sachet to 3 cups water)
  • 1 1/2 cups Pinot Noir (we used Robert Mondavi)
  • 1/8 cup of Grand Marnier (optional)
  • 1 chopped honeycrisp apple
  • 1/2 chopped and peeled lime
  • 1/2 chopped and peeled orange
  • 3 slices of lemon
  • 1 tablespoon agave (or to taste)


  1. Add 1 Leaf & Ardor Ruby Rose Hips cold brew sachet to 3 cups cold water. Allow to steep 6 – 8 hours or overnight.
  2. To 2 cups of the tea add Pinot Noir, the chopped fruit and Grand Marnier. Mix well. Taste and add a small amount of agave. (We found it needed very little agave, as the sweetness of the fruit begins to infuse while chilling.)
  3. Serve in a wine glass or frosted glass of your choice. Garnish with lemon or lime wedge.


Ruby Rose Hips ~ Summertime Sangria


  • 1 ½ cups cold brewed Leaf & Ardor Ruby Rose Hips
  • 3 cups dry rosé wine
  • ¼ cup peach brandy/liquor
  • 12 ripe pitted cherries, sliced in half
  • ½ cup fresh raspberries
  • 1/2 sweet chopped purple plum
  • ½ ripe yet firm chopped nectarine
  • 1/8 – ¼ cup agave to taste


  1. Add 1 Leaf & Ardor Ruby Rose Hips cold brew sachet to 4 cups cold water. Allow to steep 6 – 8 hours or overnight.
  2. To the tea add rosé wine, chopped fruit and brandy. Mix well. Taste and add a small amount of agave. (We found it needed only 1/8th of a cup or agave, as the sweetness of the fruit begins to infuse while chilling.)
  3. Serve in a wine glass or frosted glass of your choice. Garnish with lemon or lime wedge.

Modern Mother’s Day Tea

If you’re looking for a unique twist on Mother’s Day brunch, we’ve got you covered with perfect pairing ideas and recipes for a modern Mother’s Day tea!

mothers day brunch

The Savory Goodies – starting with an array of tea sandwiches made with fresh veggies makes a colorful presentation. These three tea sandwiches pair particularly well with green teas, iced or hot.

  • Avocado and Radish with Chopped Pistachios – spread mashed avocado on slices of pumpernickel bread. Top with radish slices, sea salt, and coarsely chopped pistachios. Pair with our buttery organic green bancha, China Green.
  • Balsamic Egg Salad with Bee Pollen and Dill – a mayo-free egg salad with unexpected accents. Mix hardboiled eggs with a dash of balsamic vinegar (a little goes a long way). Season with bee pollen and dill (fresh or dried). Spread the egg salad on multigrain bread and top with sliced cucumbers. Note: balsamic doesn’t provide the same “adhesive” that mayonnaise does, so the egg salad may not neatly stick together, but it’s yummy nonetheless! A little messiness is part of the fun. Pair with deliciously umami Matcha Genmaicha.
  • Cucumber and Yellow Beet Sandwiches with Cashew “Cheese” – completely raw and vegan, this is a healthful, modern take on the tea sandwich. Find the recipe here. Pair with refreshing organic Moroccan Mint.

A Sweet Finish – easy dessert pairings for a delectable end to the meal!

  • Fresh berries with lavender honey – so simple and so yummy. Pairs well with the subtle vanilla and citrus notes in our English Breakfast.
  • French Almond Macarons – almond flour complements the earthy pu-erh in our Heaven & Earth blend. Here’s an easy recipe.
  • Lemon Cardamom Tea Cookies with Chamomile Bliss Glaze – this is a recipe we put together especially for Mother’s Day. It is simple to make and the infusion of flavors is unique and special, deliciously aromatic, light-tasting and perfect for spring.

Cardamom Lemon Tea Cookies
Makes about 20 Cookies

1/2 cup (1 stick) unsalted butter
1/4 cup plus 2 T. sugar
1 T. meyer lemon zest
3/4 tsp. ground cardamom
1/4 tsp. (scant) sea salt
1 cup flour

Preheat oven to 375º. Grease baking sheet. Blend together butter and sugar. Add lemon zest, cardamom, and salt and blend to incorporate. Add flour and stir to combine. Form dough into 1″ – 1.5″ balls and place about 2 inches apart on baking sheet. Bake for 10-12 min. or until the edges become lightly golden. Remove from oven and place on a wire rack.

Chamomile Bliss Glaze

1/2 cup water
6 tsp. Chamomile Bliss loose-leaf herbal blend
1-2 cups confectioners sugar

Heat water until boiling. Remove from heat and add Chamomile Bliss loose-leaf blend. Steep for 5 min. Mix the chamomile liquid with confectioners sugar until a glaze forms of a drizzling consistency. Add more sugar to thicken or more chamomile to liquify. Put a piece of wax paper under the wire rack to catch the excess glaze. Drizzle the glaze over the tea cookies. Enjoy!

Cozy Recipe Picks

Whether you’re snowed in or just looking for some comfort food to cozy up with, below are two tea-infused recipes (one sweet and one savory) for a soothing day or evening in. These warming, hearty foods are the perfect gastronomic complement to a mug of hot tea.

Our Harvest Brew roasted chicken with mushroom-apple stuffing and maple-balsamic glaze pairs exceptionally well with our Heaven & Earth quinoa and sautéed fresh greens.

For dessert, try sweet potato mini bundt cakes with Masala Chai glaze. These gluten-free, dairy-free goodies will warm up your kitchen and fill your home with the scent of aromatic chai spices.

These recipes by Leaf & Ardor Tea Co. originally appeared in Kosher Like Me.

Harvest Brew Roast Chicken
with Mushroom-Apple Stuffing and Maple-Balsamic Glaze

Harvest Brew Chicken


  • 2 ½ cups water
  • 3 tablespoons Leaf & Ardor Harvest Brew fruit and spice blend
  • 2 boneless, skinless chicken breasts
For the mushroom-apple stuffing:
  • 1 tablespoon olive oil
  • 2 teaspoons shallots, finely chopped
  • 2 cups cremini mushrooms, finely chopped
  • ½ teaspoon fresh thyme, chopped
  • ½ teaspoon fresh rosemary, chopped
  • ½ medium apple, chopped (we prefer Fuji but any kind will do)
For the maple-balsamic glaze:
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons maple syrup
  • ¼ teaspoon ground pepper
  • ¼ teaspoon salt
  • Orange zest, to taste


  1. Heat water to boiling. Add Harvest Brew blend. Steep 7 minutes. Let cool.
  2. Rinse and dry the chicken.
  3. Pour 1 cup of steeped Harvest Brew over the chicken. Allow chicken to marinate in the refrigerator for approximately 3 hours.
  4. After marinating, drain the liquid and pat the chicken dry. Set aside in the refrigerator.
  5. For the mushroom-apple stuffing: heat olive oil and shallots in a medium-sized frying pan. Sauté until shallots are caramelized. Add cremini mushrooms, rosemary, and thyme and sauté for several more minutes. Add apple and gradually add ¾ cup of Harvest Brew to the mixture. Simmer and let reduce until all liquid has evaporated. Add salt and pepper to taste.
  6. To stuff the chicken: Cut a horizontal slit through the length of each chicken breast to form a pocket, leaving a ½ inch of chicken around the perimeter of the cut. Fill generously with stuffing and close the opening with a toothpick.
  7. For the maple-balsamic glaze: mix olive oil, balsamic vinegar, maple syrup, salt and pepper. Add some of the glaze to the bottom of a baking pan. Place chicken breasts in the pan and pour remaining glaze over the chicken. Bake at 350° for 20-25 minutes, basting the chicken with the glaze a few times during that time.
  8. Remove chicken from oven and let stand for 5 minutes. Slice crosswise on a bias. Once on the plate, pour remaining juices from the baking pan over the chicken and top with orange zest.

Sweet Potato Mini Bundts
With Masala Chai Glaze

Sweet Potato Bundts


For the bundt cupcakes:
  • 1/2 cup sweet potato (1-2 sweet potatoes)
  • 2 tablespoons Leaf & Ardor Masala Chai loose-leaf tea
  • ½ cup water
  • 3/4 cup oat flour (gluten free)
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • 1/3 cup brown sugar
  • 1 large egg
  • 1/4 cup olive oil
  • ½ tsp. vanilla
  • 1/8 cup maple syrup (Grade B, preferably)
For the Masala Chai glaze:
  • ¼ cup steeped Masala Chai tea
  • ½ teaspoon vanilla
  • ½ cup confectioners sugar


  1. For the roasted sweet potatoes: preheat oven to 400°. Prick each sweet potato with a fork and place on a tin foil-lined baking sheet. Bake until tender, about 45 minutes. Allow to cool, remove skin, and mash with a fork.
  2. Heat water to boiling. Add Masala Chai blend. Steep 5 minutes. Let cool.
  3. Preheat the oven to 350°. Lightly oil the bundt cupcake pan.
  4. In a small bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  5. In a separate bowl, whisk together the mashed sweet potato, egg, olive oil, brown sugar, maple syrup, vanilla and 1 tablespoon of tea.
  6. Pour the wet mixture into the flour mixture and stir until just combined.
  7. Pour the batter into the cupcake tins (filling each tin approximately 2/3 full).
  8. Bake for 7 – 9 minutes, or until an inserted toothpick comes out clean.
  9. Let cool in the pan for 15 minutes. Gently remove from pan.
  10. For the Masala chai glaze: mix together ¼ cup tea, vanilla, and confectioners sugar. Pour over bundt cakes.