Coffee Shop Recipe Book.pdf

Incr-Edible recipes!

Cooking With The Coffee Shoppe's Tea & Coffee

True "teas" are made from the dried leaves of the Camellia sinensis, the tea plant. Due to

the tea leave's texture, recipes turn out much better when a brew is made using the tea

bags. Once the brewing time is completed, the tea bags are disposed of and only the

liquid is added to the recipe. The different flavors that can be achieved are endless - from

Lapsong to a smooth Ceylon. The flavored teas can add a rainbow of character as well.

Our flavored teas are not only great for drinking, but add "Zest" to your favorite recipes.

Teas are a very healthy seasoning, they have no calories or fat, and they are less

expensive than most seasonings in your local grocery store. But best of all, they help to

create some of the most mouth-watering dinners and deserts that you will ever taste.

Don't believe us, try one out!

We invite you to try these special recipes.

•

Cool ways to enjoy The Coffee Shoppe Teas

• Hot ways to enjoy The Coffee Shoppe Teas

• Cooking with tea and other recipes

Do you have a favorite recipe? Please email your submissions to recipes@The Coffee

Shoppe.com.

Please note, any submissions become the property of The Coffee Shoppe.

permission from the publisher.

Cool Ways To Enjoy The Coffee Shoppe Teas

Here are a few of our favorite recipes to try at home. Be creative and invent your own

specialty tea drinks with your favorite teas, fruit juices and syrups.

Sweet Apple Cinnamon Herbal Shake

Ingredients Needed:

For each 16 oz glass:

•

2 cups vanilla ice cream

• 2 The Coffee Shoppe Apple Cinnamon tea bags

• 1/4 tsp. cinnamon ( optional )

To Prepare:

In a blender, mix ingredients until fully blended. ( cut open tea bags and mix contents

with ice cream )

To Serve:

Top with whipped cream

Blackberry Blaze Escape

Ingredients Needed:

For each 16 oz glass:

•

2 cups vanilla ice cream

• 2 The Coffee Shoppe Blackberry Blaze tea bags

• 1/4 tsp. Blackcurrant syrup ( optional )

To Prepare:

In a blender, mix ingredients until fully blended. ( cut open tea bags and mix contents

with ice cream )

To Serve:

Garnish with whipped cream

Lemon Blossom Blaster

Ingredients Needed:

For each 16 oz glass:

•

2 cups vanilla ice cream

• 2 Lemon Blossom tea bags

• 1/4 tsp. lemon juice ( optional )

To Prepare:

In a blender, mix ingredients until fully blended. ( cut open tea bags and mix contents

with ice cream )

To Serve:

Garnish with lemon wedges

Licorice Spice Dessert

Ingredients Needed:

For each 16 oz glass:

•

2 cups vanilla ice cream

• 2 Licorice Spice tea bags

• 1/4 tsp. cinnamon ( optional )

To Prepare:

In a blender, mix ingredients until fully blended. ( cut open tea bags and mix contents

with ice cream )

To Serve:

Garnish with whipped cream

Mango Passionfruit Fiesta

Ingredients Needed:

For each 16 oz glass:

•

2 cups vanilla ice cream

• 2 The Coffee Shoppe Mango Passionfruit tea bags

• 1/4 tsp. Passionfruit syrup ( optional )

To Prepare:

In a blender, mix ingredients until fully blended. ( cut open tea bags and mix contents

with ice cream )

To Serve:

Garnish with whipped cream

Peppermint Fields

Ingredients Needed:

For each 16 oz glass:

•

2 cups vanilla ice cream

• 2 Peppermint tea bags

• 1/4 tsp. vanilla syrup ( optional )

To Prepare:

In a blender, mix ingredients until fully blended. ( cut open tea bags and mix contents

with ice cream )

To Serve:

Garnish with fresh mint leaves

Red Raspberry Dreams

Ingredients Needed:

For each 16 oz glass:

•

2 cups vanilla ice cream

• 2 The Coffee Shoppe Red Raspberry tea bags

• 1/4 tsp. raspberry syrup ( optional )

To Prepare:

In a blender, mix ingredients until fully blended. ( cut open tea bags and mix contents

with ice cream )

Triple Berry

•

4 oz. of ice

• 6 oz. The Coffee Shoppe Red Raspberry iced tea

• 2 oz. cranberry juice

• 1 oz. blackberry syrup

Combine ice, iced tea, juice and Entner-Stuart blackberry syrup in a cocktail shaker or a

jar with a lid. Shake until cold and frothy. Pour into a tall iced tea glass.

Raspberry Ripple

•

6 oz. of The Coffee Shoppe Red Raspberry

• 1 shot combined of raspberry & vanilla syrup

• Add a touch of cream

• Ice

Shake and pour

Citrus Sipper

•

6 oz. of The Coffee Shoppe Tropical Blast

• 1 shot of lemon & lime syrup

• Ice

Shake and pour

Passion Zing Delight

•

1 1 oz. shot cherry syrup

• 1 1 oz. combined shot apricot, raspberry, & strawberry syrups

• 1 oz. half-n-half

• 4 oz. English Breakfast Tea

• 2 oz. club soda

Add tea to syrup mix. Add club soda. Shake with a topping of half-n-half.

Yield: 1 8 oz. glass

Fiji Iced Tea

Our Interpretation of Thai Iced Tea.

In a cocktail shaker (or a jar with a lid), place 1/2 scoop of ice, 8 oz. of double strength

*The Coffee Shoppe English Breakfast black tea, 1/4 oz. of cream or half and half, 1 oz.

almond syrup, and 1 1/2 oz. of coconut syrup**. Shake until cold and frothy. Pour into a

tall iced tea glass.

*To make black tea: Brew a tea concentrate from The Coffee Shoppe English Breakfast

or Darjeeling Tea. Use 8 tea bags. Steep the 8 tea bags in 16 oz. of boiling water for 5

minutes. Then gently squeeze tea bags and remove. Pour hot tea into 16 oz. of cold water

to dilute to proper strength.

Hawaiian Mist

Tropical herbs and citrus juices.

In a cocktail shaker (or a jar with a lid), place 1/2 scoop of ice, 6 oz. of Red Raspberry*

ice tea, 2 oz. of orange juice, and a splash of lemon juice concentrate or a squeeze of

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