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.


Introducing Our 2 New Teas (Help Us Name Them!)

Tea Naming Contest

Name Our Teas and Win a $50 Leaf & Ardor Gift Certificate!

We’ve created two new organic tea blends that we can’t wait to share, and we’d love your help with naming them! The winners will each receive a $50 gift certificate to use in the Leaf & Ardor online store. Enter as many name suggestions as you’d like! If we choose your names for both of the two teas, you will receive a $100 gift certificate.

Simply submit your ideas by writing to by February 27th. Feel free to email with any questions.

Here are the descriptions for the teas in need of names …

Coconut Goji GreenTea Blend #1: Imagine sipping a perfectly blended, flavorful cup of coconut goji green tea: organic Bancha green tea with mild buttery notes, complemented by goji berries and naturally sweet coconut. This healthful blend has pronounced coconut notes, balanced with a delicate, smooth and subtle sweetness. Delicious hot or iced–-the perfect tea to give your winter skin a healthy glow.
♡ Send an email / name this tea:





White Tea with ToseTea Blend #2: A delicate and romantic blend of rose petals and two white teas: Silver Needle and White Peony. This tea blend is aromatic, smooth, and floral – with a sweet, light fragrance and subtle hint of earthiness. Delicious on its own, this tea also takes honey beautifully. Brings to mind time enjoyed in the garden, with its heady bouquet and well-rounded flavor. ♡ Send an email / name this tea:

Après-Ski: Masala Chai Eggnog

Who says eggnog is just for the holidays? We can think of nothing better during a snowstorm than enjoying this delightfully rich Masala Chai eggnog. Makes a great “me-time” cocktail or can be used to spice up your next winter gathering.

 Masala ChaMasala Chai Eggnogi Eggnog
 Makes 1-2 servings
  •  2 tsp. Leaf & Ardor Masala Chai
  •  1 cup boiling water
  •  1/2 cup eggnog (either homemade or pre-made by your local dairy farmer)
  •  1/4 cup brandy (optional)
  •  A pinch of ground nutmeg and cinnamon stick (for garnish)
 Steep Masala Chai in boiling water for 5 min. Add eggnog and brandy   and stir. Garnish with a sprinkle of nutmeg and cinnamon stick.

Autumn Ingredients to Boost Your Well-being

Fall PhotoThis season we’re gaining inspiration from traditional Chinese medicine as a way to prepare for and celebrate fall. A hot cup of tea, warming spices, apples and root vegetables are especially enticing this time of year; how do these seasonal ingredients help support our well-being during the fall?

Autumn’s harvest of fruits and vegetables, warming spices, and herbs helps us adapt to the changing weather. As the air becomes colder, the immune system can become compromised. The lungs in particular need extra support during this time to remain healthy, balanced and expansive.

In traditional Chinese medicine, each season is represented by a particular natural element, and autumn is aligned with the metal element. Similar to how metal becomes more fluid and malleable when heated, it is believed that autumn represents a time of expansion and contraction within the body, mind, and spirit. It’s the perfect time for introspection, letting go of old habits, and welcoming new opportunities.

According to traditional Chinese medicine, the lungs expand less as the weather changes with autumn’s arrival; spices such as cloves, cardamom, black pepper, ginger, and cinnamon add extra “heat” to the body, stimulating the lungs and allowing them to expand, while helping to expel impurities. These spices pair exceptionally well with Western autumnal foods such as apples, pears and root vegetables, all packed with nutrients of their own.

Autumn tea blends

Here are 3 of our best blends for supporting good health during the fall season . . .

Masala Chai Warming spices are abundant in this aromatic black tea blend. Try pairing with raw or poached pears for a plentiful dose of antioxidants.

Harvest Brew This blend contains a cornucopia of autumn fruits, apples, apricots, and red currants, mixed with NY-state grown hops, warming cloves, rosemary, and allspice for a soothing finish. Pair with maple-roasted squash for a delectable treat.

Ruby Rose Hips Naturally rich in vitamin C, this herbal rose hips, hibiscus, and lemongrass blend provides extra immune support while refreshing the palate. It pairs exceptionally well with the pleasant tartness of green apples and pomegranates.

Ruby Rose Hips Panna Cotta with Apple Compote

Ruby Rose Hips Panna Cotta

While there are so many traditional dishes to look forward to every holiday season it is especially rewarding to surprise family and friends with something different: a recipe that may be new to our repertoire, makes a striking presentation, and of course, tastes delicious. Adding a tea infusion to both savory and sweet dishes is a natural fit for the holidays – the flavors and aromas add a depth which feel exceptionally rich, perfect for a comforting, warming or celebratory meal.

Below is a recipe for panna cotta using our Ruby Rose Hips herbal blend, topped with an apple compote and sprinkled with chopped pecans. It is incredibly simple to make, looks gorgeous with the red/herbal tea infused compote, and tastes divine.

This dessert presents beautifully in porcelain teacups which are hand-thrown and glazed with glass accent details by Westport, CT-based artisan Karen Ford for Leaf & Ardor Tea Co.

Ruby Rose Hips Panna Cotta

Ruby Rose Hips Panna Cotta
with Apple Compote and Chopped Pecans

(Makes 6 Servings)
For the Panna Cotta
4 cups heavy cream
1/2 cup loose leaf Ruby Rose Hips blend (0r 2 RRH cold brew sachets)
2 teaspoons powdered, unflavored gelatin
3 tablespoons cold water
3/4 cup sugar
For the Apple Compote
1/2 cup water
2 tablespoons loose leaf Ruby Rose Hips blend (or 1 RRH cold brew sachet)
1 – 2 Granny Smith apples, peeled and diced
Juice of 1 medium-sized lemon
1/4 cup sugar
1/4 cup finely chopped pecans (or pistachios)
  1. Combine cream and Ruby Rose Hips blend in a saucepan. Simmer and stir over medium-low heat. Remove from heat and cover pan with aluminum foil, poking holes into the top, allowing steam to release. Let herbal blend steep for 1 hour.
  2. To a bowl add cold water and powdered gelatin. Let sit until the gelatin softens (3 minutes).
  3. Strain infused cream into a bowl through a mesh sieve, pressing on solids to release all infused liquid. Transfer cream back into the saucepan – add sugar and softened gelatin and stir over low heat.
  4. Pour mixture into six ramekins or teacups. Allow mixture to cool to room temperature, cover and refrigerate for 5 hours till set.
  5. To make the Apple Compote: steep Ruby Rose Hips (RRH) herbal blend in boiled/hot water for 5 min. Add steeped RRH liquid, apples, lemon juice, and sugar to a large pot. Cook over low heat, stirring occasionally until apples begin to lightly soften (5 minutes). Remove from heat and allow compote to cool.
  6. Once panna cotta has set, top with the compote and sprinkle with pecans (or pistachios).

This Leaf & Ardor Tea Co. recipe originally appeared in Fairfield Living.

Find the Ruby Rose Hips here (2 sizes).