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Preheat the oven to 400F. Whisk together the flour, sugar, baking powder, and salt.  Add the cubed butter and use a fork to cut the mix to pea-sized crumbs. Separately, heat the whipping cream and steep the Earl Grey tea in it for 10 min; remove the tea and add the egg and vanilla; allow to cool. Stir together the wetand dry ingredients, roll in a ball, then flatten to a 7" circle.  Cut dough into 8 equal wedges and place on a parchment-lined baking sheet in the freezer for 10 min to cool.  Top each scone with coarse sugar, then bake at 400F for 18-22 min.  Cool and serve.


- 2 cups all purpose flour
- ⅓ cup granulated sugar

- 1 tbsp. baking powder
- 6 tbsp. unsalted butter, cubed

- ½ cup heavy whipping cream
- 2 tsp Earl Grey Tea

- 1 large egg, beaten
- 1 tsp vanilla extract




Grind the Pumpkin Spice Oolong and blend with the butter; let sit 1-2 hours. Preheat oven to 350°F. Add the powdered sugar, flour, and salt to the tea-butter mixture; mix thoroughly to a soft dough. Turn dough out onto a lightly floured surface and roll ¼ inch thick. Cut out cookies with a cookie cutter. Mix pumpkin pie spice and casting sugar, then place a large pinch of this mixture atop each cookie. Bake on a cookie sheet lined with parchment paper for 15 minutes or until lightly brown. Cool and serve or tie in a vertical stack.


- 1 cup unsalted butter

- 2 tbsp Pumpkin Spice Oolong

- ½ cup powdered sugar

- 2 cups all-purpose flour

- ½ tsp salt 

- 1 tsp pumpkin pie spice

- 1 tbsp casting sugar



Steep the Roasted Almond Tea in 12 oz. boiling water for 8-10 min, pour into a saucepan, add milk and simmer over

medium heat.  Add oats and brown sugar; continue simmering until cooked.


Serve plain or with strawberries, almonds and/or granola toppings.


- 2 tbsp Roasted Almond Tea

- 1½ cups milk

- 1½ cups quick oats

- 2 tbsp brown sugar



strawberries, almonds, granola



STEP 1 (PIE CRUST):  Mix the flour, sugar and salt, then use your fingers to mix in the butter to a coarse mix.  In a separate bowl, beat the egg with 4 tbsp water, then slowly pour into the flour mixture. Mix thoroughly and form a ball; divide the ball in half and place each in plastic in the fridge.  


 STEP 2 (FILLING):  Preheat the oven to 375° F.  Steep the Roasted Amond Tea in ½ cup of boiling water for 8-10 min, then strain to a measuring cup.  Mix the apples, sugar, salt, flour and ¼ cup of steeped tea until apples are well coated


STEP 3 (BAKE):  Preheat oven to 375° F.  Take out the doughs and roll each into a 15” circle. Transfer one to an 11” pie baking dish.  Spoon the Filling into this baking dish.  Cut the second dough circle into 1 ½ inch strips and place in a pattern over the filling. Brush the pastry with an egg wash.  Bake 45-60 min to golden brown. 




- 2 2/3 cups flour

- 1 cup butter, cubed

- 8 tbsp sugar

- ½ tsp salt

- 1 egg

- 2 tbsp Roasted Almond Tea

- 5 apples, peeled and sliced

- 2 tbsp sugar

- Pinch of salt

- 1 tbsp flour

- 1 egg (egg wash)






Make a dry rub by mixing brown sugar, cumin, garlic powder, smoked paprika, pepper and salt. Blend evenly with a fork.


Pat the ribs dry with paper towels, cut apart, and coat evenly with the dry rub. Add canola oil to a Dutch oven (or large stainless-steel pan with lid) and heat 3-4 minutes on medium. Add ribs in batches to Dutch oven; brown on all sides, about 8 minutes per batch; remove and set aside.


To the empty Dutch oven, add chopped onion and allow to brown 1 minute. Slowly pour the brewed Annapolis Treasures tea into the pan, scraping the brown bits on the bottom.


Return the ribs to the Dutch oven and bring to a light boil. Cover and cook on medium low for 25 minutes, stirring occasionally.

Transfer the Dutch oven containing the ribs to the oven and bake at 350°F for 2 hours.  Transfer ribs to a platter.  Strain sauce from pot, spooning off and discarding fat from its surface; add salt and pepper to taste.  Serve in shallow bowls over mashed potatoes with sauce spooned over.




-3 cups brewed Annapolis Treasures tea 
(brew 4 tsp tea in 24 oz. of 195°F water for 3 minutes)
-3 lbs. bone-in beef short ribs, cut crosswise into 2-inch pieces
-1/2 cup light brown sugar
-2 tbsp cumin
-1 tbsp garlic powder
-1 tbsp smoked paprika
-1 tsp ground pepper
-1/2 tsp kosher salt
-2 tbsp canola oil
-1 large white onion, chopped
-1 cup BBQ sauce





In a shallow bowl, marinate the flank steak in the brewed black tea, olive oil, lemon juice, and salt. Refrigerate for two hours.

Preheat grill to medium-high. Remove flank steak from the marinade. Grind together the black tea leaves, fresh thyme, lemon zest, and salt. Rub both sides of the steak with the mix.


Place the steak on the grill and cook 4 minutes. Flip and cook for another 4 minutes. Flip and cook again to desired doneness, another 1-3 minutes. Remove from grill, cover with foil, and allow to rest for 7 minutes before slicing thinly.


(Optional) In a bowl, stir together 1 minced shallot, 2 tbsp. minced parsley, 2 tsp. thyme, 1 lemon zest, and 1 tsp. lemon juice. Serve over the steak.


For the Marinade:

-1 1/2 pounds flank steak

-2 cups brewed Capital Breakfast tea (1 tbsp tea for 3 minutes in 2 cups 195°F water)

-3 tbsp. olive oil

-3 tbsp. lemon juice

-1 tsp. salt

For the Rub:

-1 tbsp. Capital Breakfast tea

-1 tbsp. fresh thyme

-1 lemon, zested

-2 tsp. salt





Combine soy sauce, ginger, sugar, salt, lime juice, lime rinds, habanero, garlic, onion, and 1 gallon water in a large stockpot. Bring to a boil, turn off heat and stir. 


Put loose tea in an infuser and immerse (without letting the tea get loose) in the brine.  Steep 5-10 minutes, then discard the tea.  Cool brine for 2 hours.


Submerge chicken in brine, breast-side down. Cover and refrigerate 24 hours.


Preheat oven to 425 degrees F.


Remove chicken from brine and pat dry with a paper towel. Sprinkle the inside and outside of chicken with salt and pepper. Place on a roasting rack set in a roasting pan.


Bake chicken for 80 minutes, to an internal temperature of 160-165° F. Let rest for 10 minutes before serving.


-1 cup soy sauce
-1/2 cup sliced fresh ginger
-1/2 cup sugar

-1/2 cup kosher salt, plus more for 


-Juice of 2 limes, plus the rinds

-1 habanero chile, pierced with a knife

-1 head garlic, cloves separated and smashed

-1 onion, quartered

-2 tablespoons of Capital Breakfast Tea 

-One 4-pound whole chicken

-Freshly ground black pepper



Spiked Chai



Brew Chai Masala at 95° for 3 to 4 minutes. Remove tea and stir in the Cinnamon Simple and brandy. Top with oat milk and serve.


- 1½ ounces brandy
- ¾ ounces cinnamon simple
(1 cup sugar, 1 cup water, 4 cinnamon sticks, bring to a boil)
- 1 ounce oat milk
- 6 ounces hot Chai Masala



In a small bowl combine the first three ingredients. Add water. Cover and steep for 3 to 4 minutes. Strain and discard ginger root if used. Stir in sugar.


-1/2 cup apple cider or juice

-1/4 teaspoon minced fresh ginger root*

-1 teaspoon chai masala

-1/2 water at 195°F



For Tea-Infused Vodka

-2 tbsp. Peppermint Bark Tea

-4 oz. vodka

Infuse the tea in the vodka for 2-4 hours, then strain.

For Chocolate Peppermint Syrup

-2 tbsp. cane sugar

-1 tbsp. cocoa powder

-1 tsp. pure peppermint extract

-1.5 oz. boiling water

Dissolve the ingredients in the water, then cool to room temp.

For the Martinis

-4 oz. Tea-Infused Vodka (from above)

-2 oz. Chocolate Peppermint Syrup (from above)

-2 oz. Kahlua

-1 oz. water

Combine ingredients in a shaker with ice; shake, then strain into two martini glasses


For Tea-Infused Vodka

-2 tbsp. Peppermint Bark Tea

-4 oz. vodka

For Chocolate Peppermint Syrup

-2 tbsp. cane sugar

-1 tbsp. cocoa powder

-1 tsp. pure peppermint extract

-1.5 oz. boiling water

For the Martinis

-4 oz. Tea-Infused Vodka (from above)

-2 oz. Chocolate Peppermint Syrup (from above)

-2 oz. Kahlua

-1 oz. water


(optional) whipped egg whites from one large egg

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