431 with tea recipes

Frozen fruit juice slush with green tea, orange juice, lemonade, and rum or vodka. A make-ahead boozy slush punch for parties and summer gatherings.

English tea cake with maraschino cherries and white raisins baked low and slow in a tube pan. A buttery, dense pound cake-style treat with pockets of fruit in every slice.

Traditional fortune cookies made from scratch with 9 ingredients including instant tea for authentic color and flavor. Chill the batter, work with cotton gloves, and fold while hot for bakery-quality results.

Delicate butter cookies with golden brown edges and crispy texture bake up in 3-5 minutes for an elegant tea-time treat.

No-bake chocolate icebox cake with brandy-soaked tea biscuits, a thick chocolate pudding cream layer, and grated bittersweet and milk chocolate on top. Elegant, boozy, and zero oven time.

Chocolate mocha sponge cake bakes a tender egg-yolk-lifted cocoa cake in a tube pan, then layers it with a coffee-spiked vanilla pudding buttercream. Three-layer mocha tea cake with vintage charm.

One-bowl orange marmalade tube cake with warm spices, chopped walnuts, and a hint of lemon. A bittersweet British-style tea cake that dusts clean from a vanilla-wafer-lined pan.

Open-faced strawberry cream cheese sandwiches with lemon zest and chopped nuts. A fresh, no-cook spread for tea sandwiches, crackers, or light snacking.

Whole wheat pumpkin tea ring with cinnamon, nutmeg, cloves, and raisins. Honey-dipped dough balls baked in a tube pan for a pull-apart fall bread.

Homemade Thai iced tea brewed strong, sweetened with sugar, and topped with creamy half and half or sweetened condensed milk. That iconic orange drink from your favorite Thai restaurant, made at home.

Moist quick bread studded with apples, apricots, and walnuts spiced with allspice and cinnamon for a fruity breakfast loaf perfect with coffee or tea.

Whole chicken steamed then wok-smoked over tea leaves, cassia bark, star anise, and rice for deeply aromatic, mahogany-skinned Chinese smoked chicken. A showstopper Hunan technique with layers of warm spice and sesame.

Crisp-edged rolled oatmeal cookies with deep brown sugar warmth, cut into any shape you love for tea time or lunch boxes.

Simmered whole chicken with vegetables and rosemary-infused drop dumplings made from a homemade herbal tea and biscuit mix. A fragrant twist on classic chicken and dumplings.

Toronto Pie: a light sponge cake split into two layers, filled with raspberry jam, and dusted with powdered sugar. A classic Canadian tea-time treat.

Pineapple delights are no-bake squares with a digestive biscuit base, butter icing, crushed pineapple, and fresh whipped cream. A retro tropical dessert from the British tea-table tradition.