1. Cocktails 
2. Iced Teas & Mocktails
3. Hot Tea 
4. Food

Cocktails

Maʻiʻi Tai from Fete Hawaii

Ingredients:

• 1.5 oz Mamaki infused KoHana Kea light rum
• 0.5 oz KoHana Koho Barrel Aged Rum 
• 0.25 oz Orgeat
• 0.25 Combier liqueur
• 1 Barspoon Banana Jam
• 0.75 oz fresh lime juice
• Garnish: orange rind, cherry

Directions: 

1. Combine all ingredients in shaker with ice and shake
2. Fill glass with iced
3. Strain into a glass filled with ice.

Gin Tea Lemonade

Ingredients:

• 1 cup water 
• 1 cup lemonade concentrate
• 4 tsp Darjeeling Tea 
• 1 cup gin
• 2 cups sparkling water 
• Ice cubes

Directions:

1. Brew Darjeeling Tea and chill overnight
2. Mix lemonade concentrate, gin and sparkling water with cold tea
3. Serve over ice

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Iced Teas & Mocktails

Plantation Iced Tea

Ingredients:

• One of the Tropical Iced Teas from Teachest.com
• Simple Syrup
• Pineapple Juice   
• Garnish: sprigs of mint and fresh pineapple 
• Optional: rum and tiny cocktail umbrella

Directions: 

1. Brew one gallon of tea using one of our Tropical Iced Teas by heating 1 gallon of water to 195 degrees Fahrenheit
2. Steep one bag of the iced tea of choice for 5 minutes
3. Remove the bag and chill before assembling the drink
4. Combine 3 parts of Pineapple Juice to 1 part of Simple Syrup
5. Add 1 part of pineapple juice mixture to 3 parts of Iced Tea
6. Garnish with mint sprigs and pineapple 
7. If you’d like, add some rum and a tiny cocktail umbrella

Notes:

If you’d like your tea sweeter, try 1 part juice to 2 parts iced tea. Or if not too sweet, try 1 part juice and 4 parts of iced tea. The level of sweetness is completely your choice!

 

Citrus Splash 

Ingredients: 

• 1 quart Passion Fruit Iced Tea
• 3 tbsp Simple Syrup (recipe listed in Food section)
• 2 cups fresh orange juice
• 1 lemon 
• 1 orange slice for garnish 
• Mint leaves for garnish 
• Ice 

Directions: 

1. Mix tea, orange juice, simple syrup, and lemon juice together. 
2. Serve over ice.
3. Garnish with orange wedge and mint.

 

Pineapple Iced Tea

Ingredients:

• Water (measured in quarts)
• Pineapple Iced Tea Bags
• Optional: 2-8 tbsp sugar 
• Optional: pineapple juice and lemon juice 
• Optional: lemon slices, pineapple wedges, and fresh mint leaves for garnish
• Ice 

Directions: 

1. Boil one quarter of water to 195 degrees fahrenheit 
2. Steep one tea bag in boiled water for 5 minutes
3. Remove the tea bag and add 3 more quarts of cold water in a pitcher 
4. Stir in sugar until dissolved 
5. You can also choose to add pineapple and lemon juice for a more sweet flavor
6. Refrigerate in a covered pitcher overnight
7. Serve over ice and with any garnish of choice

 

Chai Frosty

Ingredients: 

• 4 grams Masala Chai per 8 oz of brewed tea.
• Vanilla ice cream 
• Crushed ice
• Cinnamon

Directions:

1. Create a concentrated brew of chai tea and chill.
2. In blender combine 8 oz brewed chai, 2 large scoops of vanilla ice cream and crushed ice. 
3. Blend mixture until desired texture.
   
4. Top with cinnamon.
   

 

Strawberry Hula Spritzer 

 

Ingredients: 

• 1 quart Strawberry Hula Tea 
• 1 tbsp Cointreau 
• Asti Spumante 
• Fresh Strawberry 

Directions: 

1. Add 1 tablespoon Cointreau to ½ glass of iced tea.
2. Mix in chilled champagne and serve with fresh strawberry.

 

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Hot Tea Drinks

Morning Classic Tea

Ingredients:

• Water 
• 3 g of the Victorian Blend leaves per cup
• ½ cup of milk 
• 1 or 2 tsp of honey 
• Optional: cinnamon 

Directions: 

1. Boil fresh water in a tea kettle (measured in cups)
2. Add 3 g of the Victorian Blend (per cup of water boiled) in a teapot
3. Pour the boiled water into the teapot 
4. Allow the tea leaves to steep for at least 3 to 5 minutes 
5. Add milk and honey upon personal preference and taste 
6. You may also add cinnamon if you’d like more of a sweet taste
7. Lastly, pour the tea into a tea cup and enjoy! 

Notes:

For the leaves to steep effectively, the water should be at boiling temperature and be poured over the leaves as opposed to dropping the leaves into the water. In addition, the amount of sugar you add is totally a personal preference, depending on how you like your tea to taste. Some people add lemon and sweeteners, but if you don’t like your tea having too much sugar, we recommend honey as a healthier alternative. Our Hawaiian Honey Sticks are made with macadamia nut blossoms and are naturally made in Big Island Hawaii. 

  

Coconut Chai Tea 

Ingredients:

• Water 
• 1 tsp of the MW Coconut Chai per cup
• 1-2 peppercorns 
• 2-4 whole cloves 
• 1-2 cups of milk 
• 1 ½ tsp of sugar per cup 

Directions: 

1. Boil or get fresh water to 195 F (measured in cups)
2. While the water is heating, crush the peppercorns and cloves in a bowl with a spoon to release the spices 
3. Add the MW Coconut Chai blend, sugar, crushed peppercorns and cloves into a teapot
4. Pour boiling water into the teapot 
5. While letting it steep for 3 to 5 minutes, heat milk in a saucepan or microwave
6. Strain the tea
7. Lastly, pour the tea into a tea cup and enjoy! 

Notes:

This tea was inspired by the MW Restaurant in Honolulu, Hawaii. Coconut in this chai tea makes it unique and gives it a sweet and tropical taste to immerse you in Hawaii Cuisine. 

 

Chai Latte

Ingredients: 

• 1 chai tea bag or chai loose leaf 
• 1 tsp sugar 
• Milk 
• Whip cream 

Directions: 

1. Brew chai 
2. Mix in sugar and milk 
3. Top beverage with whip cream
4. Serve hot

 

Ginger Tea 

Ingredients:

• Water 
• 1 tsp of Ginger Tea per cup
• Optional: ginger root for stronger taste
• Optional: 1 tbsp of lime or lemon
• Optional: 1-2 tbsp of honey

Directions: 

1. Boil or get fresh water to 180 F (measured in cups)
2. Add Ginger Tea into a teapot 
3. Pour boiled water into the teapot and let it steep for at least 3 minutes
4. If you’d like a stronger ginger taste, peel and cut ginger root upon your preference 
5. Allow it to steep for at least 5 minutes more 
6. Strain the tea into a teacup 
7. Add lime or lemon and honey upon personal preference and taste

Notes:

If you’d like for the tea to be sweeter, you can use honey, agave syrup or brown rice syrup (vegan). Ginger tea is also often made with turmeric, which is beneficial for swelling and inflammation. If you are someone who likes a more refreshing taste, you may like adding mint leaves into this mixture. 

 

Chamomile Tea

Ingredients:

• Water 
• 1 tsp of Chamomile per cup
• Optional: honey

Directions: 

1. Boil or get water to 180 F (measured in cups)
2. Add dried chamomile and allow it to steep for 3-5 minutes 
3. Stain the tea into a teacup
4. Add and mix in honey based upon your preference 

Notes:

You may also sweeten your tea with milk or sugar. Though, too much sugar is not recommended if utilizing the tea for sleep and relaxation. In addition, chamomile mint tea is another way that people enjoy the soothing tea for an extra boost of antioxidants.

 

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Food 

Auntie Alice’s Scones 

Ingredients: 

• 3 cups flour 
• 1 tbsp baking powder 
• ½ tsp baking soda 
• ½ tsp salt 
• ¾ cup butter 
• ¼ cup milk or whipping cream 
• 1 cup buttermilk 
• Optional: ½ cup walnuts 
• Optional: ½ cup raisins 
• ½ cup orange juice 
• 12 sugar cubes 

Directions: 

1. Preheat the oven to 400 degrees Fahrenheit
2. Sift flour, baking powder, baking soda and salt together
3. Cut in butter 
4. Stir raisins and nuts in mixture 
5. Mix buttermilk in quickly to shape a rough dough ball
6. Place dough ball onto a floured board and flatten to ¾ inch thickness 
7. Cut into rounds of desired size for the scones 
8. Place the cut outs onto greased cookie sheet
9. Soak 1 sugar cube and socal in orange juice 
10. Press the wet sugar cube into the center of the scones 
11. Brush scones with cream or milk 
12. Bake for 14 to 18 minutes 
13. Serve it warm and enjoy! 

Notes:

You can make your scones plain as well. Raisins and walnuts can also be substituted with other dry fruits or nuts. 

Russian Tea Cookies 

Ingredients: 

• 1 cup unsalted butter 
• 4 ½ cups powdered sugar 
• 1 ½ tsp vanilla 
• 2 cups flour 
• ½ tsp salt 
• ¾ cup walnuts 
• ¾ cup sugar  

You’ll also need: 

• A food processor with a metal blade 

Directions: 

1. Preheat the oven to 350 degrees fahrenheit
2. Cream butter in a food processor with a metal blade
3. Blend in vanilla and ¾ cup sugar
4. Add flour and salt
5. Blend but do not overwork
6. Pour in nuts and pulse until evenly distributed
7. Remove dough from processor and roll into 1 inch balls
8. Place balls on an ungreased cookie sheet
9. Bake until firm and starting to brown on the bottom
10. Remove from the oven
11. Carefully roll each ball in powdered sugar
12. Let cool and roll again
13. Makes 3-4 dozen cookies

Custard Crème Fruit Tarts 

Ingredients for Fruit Tarts:

• 1 cup flour 
• 2 tbsp sugar 
• 5 ½ tbsp butter 
• ¼ tsp salt 
• 1 egg lightly beaten
• Fresh fruit of choice 
• Optional: mint sprigs 

Directions for Fruit Tarts: 

1. Combine flour, sugar and salt
2. Mix in butter until the dough is crumbly
3. Add half the egg to form dough
4. Wrap dough in plastic and chill for 1 hour
5. Preheat the oven to 350 degrees F
6. Roll out dough on lightly floured surface
7. Cut into six 4 inch circles
8. Remainder of the dough can be frozen if wrapped well
9. Place cut out circles into 3 inch by ½ inch deep fluted tart pans, gently form into pans
10. Remove excess and prick with a fork
11. Bake for 15-30 minutes until starting to brown
12. Cool in pans until ready to use

Ingredients for Custard Crème:

• ½ cup sugar 
• 4 tbsp flour 
• ¼ tsp salt 
• 1 ½ cups milk 
• 1 tsp vanilla 
• 1 tbsp unsalted butter 
• 2 egg yolks beaten

Directions for Custard Crème:

1. Combine sugar, flour and salt in a medium saucepan
2. In a separate dish, mix together milk, egg yolks and vanilla
3. Whisk milk mixture into flour mixture
4. Cook over low heat, stirring constantly for about 5 minutes until it thickens
5. Add butter and let cook for 2 minutes until very thick
6. Remove from heat and cool to room temperature

Directions for Assembling: 

1. Remove shells from pans
2. Spoon custard into pastry shells
3. Top with fresh fruit, and mint sprigs

Duck Breast With Orange with Honey and Tea Sauce

Inspired by Ruth S. of Honolulu in Bon Appetit Magazine in April 2000 

(Makes 4 servings) 

Ingredients: 

• 2 boneless duck breast (about 1 ¾ lbs)
• ¾ cup chopped shallots 
• 2 ¼ cups chicken broth 
• 1 ½ cups orange juice 
• 4 ½ tsp Earl Grey tea 
• 1 tbsp honey 
• 3 tbsp butter 

Directions: 

1. Preheat the oven to 450 degrees F
2. Pierce skin of duck breasts all over with a fork and sprinkle with salt and pepper
3. Place duck breast skin down in a hot skillet. Cook until well browned (about 4 minutes)
4. Turn duck breasts over and cook for about 2 minutes, remove from heat, set rack in roasting pan 
5. Transfer duck breasts to rack (reserve drippings in skillet)
6. Roast duck to desired doneness, about 20 minutes for medium-rare
7. Meanwhile, heat drippings in the skillet over medium heat
8. Add shallots and sauté until beginning to brown
9. Tilt skillet; push shallots to high end of skillet, allowing drippings to flow to lower end
10. Spoon off drippings and discard
11. Add broth, orange juice and Earl Grey tea leaves to the skillet
12. Boil until mixture is reduced to 1 ¼ cup, about 17 minutes
13. Pour mixture through strainer and pressing solids to extract as much liquid as possible
14. Discard solids in the strainer, return liquid to skillet
15. Add honey and bring to a simmer
16. Whisk in butter, season with salt and pepper to taste
17. Thinly slice duck breast crosswise
18. Fan slices onto 4 plates
19. Spoon sauce around the duck
20. Garnish with orange slices if desired

Lemon Curd

Made by Maggie Stuckey, author of Country Tea Parties.

Ingredients:

• 4 Eggs 
• ½ cup lemon juice
• 2 cups sugar 
• 2 tbsp lemon zest
• ⅛ tsp salt 
• ¼ cup butter

Directions:

1. Beat together eggs, sugar and salt
2. Stir in butter, lemon juice and lemon zest 
3. Cook in a double boiler until thick (about 30 minutes) stirring frequently 
4. Cool to room temperature; store in the refrigerator
5. Curd will thicken when cold. Makes 1 ½ cups

Clotted Cream

Ingredients:

• 1 cup heavy cream 
• 1 tbsp confectioner’s sugar
• ⅓ cup sour cream

Directions:

1. Make clotted cream 1-6 hours before serving
2. Pour heavy cream into a bowl and whip until soft peaks form 
3. Whisk in sour cream and sugar
4. Beat until mixture is very thick
5. Chill until ready to serve

Note: 

For a creative twist, blend in 1 tablespoon Rose water or Jasmine tea.

Party Ice Cubes 

Ingredients: 

• Fresh mint 
• Edible flower blossoms 
• Ices cube trays 
• 1 ½ cup sugar 
• 2 cups water 
• Fresh fruit for garnish

Directions: 

1. Bring 2 cups of water to boil and add sugar to make simple syrup
2. Cool to room temperature and pour into ice cube trays
3. Decorate each cube compartment with a flower blossom, fruit slice or mint leaf
4. Freeze until ready to use

Rose Scented Sugar 

Ingredients:

• Unsprayed rose petals 
• Sugar 

You’ll also need: 

• Container to keep components airtight

Directions: 

1. Layer petals from unsprayed roses with sugar in a container that can close airtight
2. Allow to sit for 2 weeks then sift out petals
3. Store sugar in a covered, airtight container

 

Simple Syrup

Ingredients:

• Water 
• Cane Sugar 

Directions: 

1. Use equal dry measure portions of water and sugar
2. Bring the water to a boil then add the sugar
3. Bring the mixture to a boil until the liquid is clear then cool to room temperature

 

Mint Simple Syrup

Ingredients: 

• 2 cups water 
• 2 cups sugar 
• 1 bunch fresh mint 

Directions: 

1. Boil water in a small saucepan
2. Pluck mint leaves off of stems
3. Add sugar and mint leaves to boiling water. Simmer for 10 minutes until clear
4. Remove from the stove and stain, cool to room temperature 
5. Store in a glass container in the refrigerator
6. Eliminate mint for plain simple syrup

 

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Compiled by Sage Marume

Source Links:

• https://www.archanaskitchen.com/chamomile-tea-recipe 
• https://www.tasteofhome.com/recipes/chai-tea/ 
• https://teafloor.com/blog/perfect-homemade-english-breakfast-tea-recipe/
• https://www.fetehawaii.com/ 
• https://www.thespruceeats.com/homemade-ginger-tea-3377239 
• https://www.tasteofhome.com/recipes/pineapple-iced-tea/