Thanksgiving Feast with Moody Teas: 10 Cozy Recipes to Celebrate

Gather ‘round, tea lovers! Thanksgiving is here, and we’re feeling grateful for family, friends, and, of course, fabulous tea. Why not take this festive occasion as a chance to weave your favorite Moody Teas blends into your Thanksgiving dishes? We’ve put together a delicious list of ways to bring warmth and creativity to your holiday table with tea-infused recipes that everyone will love.

Holly Berry Cranberry Sauce

Give your cranberry sauce a makeover with the cozy, festive flavors of Holly Berry. This cranberry-licious blend is bursting with fruity goodness, making it the perfect partner for classic cranberries.

Ingredients:

• 2 (12-ounce) packages fresh cranberries (about 6 cups)
• 1¾ cups dark brown sugar
• ½ cup dry red wine
• ½ cup strongly brewed Holly Berry tea, cooled
• 3 tablespoons honey
• 4 slices fresh ginger (¼-inch thick), smashed
• Pinch of kosher salt
• ½ teaspoon black pepper

Instructions:

1. In a medium pot, combine cranberries, brown sugar, red wine, Holly Berry tea, honey, ginger, and salt over medium heat.
2. Simmer until most cranberries pop and the sauce is thick, about 20-30 minutes.
3. Stir in black pepper, cool thoroughly, and serve.

This sauce balances tart cranberries with the warm, fruity notes of Holly Berry tea for a unique holiday twist!

Add a hint of orange zest for extra brightness!

Kumaon Black Buttermilk Brined Turkey

This year, let’s elevate the Thanksgiving turkey with a rich twist. By infusing the buttermilk brine with Kumaon Black tea, we’re bringing subtle earthy notes and a touch of depth to every bite. This unique addition enhances the brine’s flavor, making your turkey extra juicy and memorable. Your guests—and your turkey—will thank you!

Ingredients:

• 1 whole turkey (12-14 pounds), thawed if frozen
• 2 cups kosher salt
• 2 quarts buttermilk
• 2 ounces Kumaon Black tea

Instructions:

1. Prepare Tea-Infused Buttermilk: Brew 2 ounces of Kumaon Black tea in 2 cups of boiling water. Steep for 5-10 minutes, then cool completely.
2. Make the Brine: In a large container, combine 2 quarts buttermilk with the cooled tea. Stir in the salt until dissolved.
3. Brine the Turkey: Place the turkey in the container, ensuring it is fully submerged. Refrigerate for 24-36 hours, turning occasionally.
4. Prepare for Roasting: Remove turkey from brine, rinse, and pat dry. Let sit at room temperature for an hour.
5. Roast: Preheat oven to 400°F. Place turkey on a rack in a roasting pan, brush with oil or butter, and roast according to your preferred method, until a thermometer reads 165°F in the thickest part of the breast.
6. Rest and Serve: Let the turkey rest for 20-30 minutes before carving.

The tea-infused buttermilk adds a rich, earthy flavor, making your turkey extra juicy and delicious. For further roasting details, refer to the original recipe.

This malty brine makes turkey juicy, flavorful, and wonderfully umami.

Pumpkin Up Chai Sweet Potatoes

Pumpkin spice lovers, rejoice! Pumpkin Up Chai adds just the right touch of spice to your sweet potatoes, making them a sweet and spicy delight.

Ingredients:

• 1 very large sweet potato (about 2½ lbs) or 3 medium sweet potatoes
• 1/2 cup butter
• 1/2 cup honey
• 2 cups pecan halves
• 2½ teaspoons ground Pumpkin Up Chai
• Salt and pepper to taste

Instructions:

For the Candied Pecans:

1. Mix the ground Pumpkin Up Chai into the honey.
2. Place pecans in a bowl and drizzle with the chai-infused honey, mixing to coat evenly.
3. Bake at 325°F for 10 minutes, stir to separate, then bake for another 3-5 minutes. Let cool and finely chop.

For the Sweet Potatoes:

1. Peel and cube the sweet potato(s).
2. Steaming: Place sweet potato cubes in a steamer and steam for 30-40 minutes until tender. Or, Stovetop: Boil in salted water until tender, then drain. You can use Pumpkin Up Chai instead of water for an extra flavor boost!)
3. Mash the sweet potatoes with butter, salt, and pepper until smooth. Transfer to a serving dish.
4. Before serving, sprinkle the chai-spiced pecans generously over the mashed sweet potatoes.

This sweet and spiced dish adds warmth and crunch, perfect for your Thanksgiving table!

A warming twist on a Thanksgiving classic.

Kumaon, Let’s Gravy!

Give your gravy a rich, warming makeover with Kumaon, Let’s Go. This black tea blend adds depth and a beautiful color to your gravy, making it a perfect pour-over for mashed potatoes and turkey.

Ingredients:

• 7 tablespoons turkey fat (from roasting pan)
• 6 tablespoons all-purpose flour
• 1/2 cup white wine
• 3 to 4 cups turkey or chicken stock
• 1 cup strongly brewed Kumaon Let’s Go Chai
• Kosher salt and black pepper, to taste

Instructions:

1. In the roasting pan over medium heat, add flour to the turkey fat, stirring constantly until golden (about 8-10 minutes).
2. Increase heat to medium-high, add wine, and let it reduce, whisking continuously.
3. Gradually add the stock and brewed chai, stirring until smooth. Cook for 8-10 minutes until thickened.
4. Season with salt and pepper to taste.

This gravy has a subtle chai warmth that enhances any Thanksgiving meal.

Killin’ It Green Beans with Dill

Give your green beans a refreshing, herbaceous twist by blanching them in Killin’ It Green tea. The vibrant notes of green tea, mint, citrus, and safflower infuse the beans with subtle layers of flavor, perfectly complementing the fresh dill in this classic recipe.

Ingredients:

• 1 pound green beans, trimmed
• 2 cups strongly brewed Killin’ It Green tea, cooled
• 1/4 cup fresh dill, chopped
• 2 tablespoons butter or olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Lemon wedges, for serving

Instructions:

1. Bring the brewed Killin’ It Green tea to a boil in a medium saucepan.
2. Add the green beans and blanch for 3-4 minutes, until bright green and tender-crisp. Drain and immediately transfer to an ice bath to stop the cooking. Drain again and set aside.
3. In a large skillet, melt the butter or heat the olive oil over medium heat.
4. Add the green beans and toss to coat. Stir in the dill, salt, and pepper, cooking just until warmed through.
5. Serve warm or at room temperature, with lemon wedges on the side for a citrusy finish.

The nuanced flavors from Killin’ It Green tea elevate this traditional side dish into something truly special.

Rosemary Lemonade Mashed Potatoes

Bring a refreshing twist to your mashed potatoes with Rosemary Lemonade tea. This blend’s herbal and citrusy notes balance beautifully with the richness of butter and olive oil, creating a lighter but flavorful side dish.

Ingredients:

• 2 pounds Yukon Gold potatoes, peeled and cut into chunks
• 1 ½ cups strongly brewed Rosemary Lemonade tea
• 2 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 1/4 cup heavy cream (optional, for extra creaminess)
• 1 teaspoon kosher salt, or to taste
• 1/2 teaspoon freshly ground black pepper, or to taste

Instructions:

1. Infuse the Potatoes: Place the potato chunks in a pot and pour the brewed Rosemary Lemonade tea over them. Add enough water to fully cover the potatoes. Bring to a boil, reduce to a simmer, and cook until tender (about 15-20 minutes). Drain thoroughly.
2. Mash the Potatoes: Return the potatoes to the pot and mash them using a potato masher or ricer.
3. Add the Good Stuff: Stir in the butter, olive oil, and cream (if using), mixing until smooth and fluffy. Season with salt and pepper to taste.
4. Serve and Savor: Transfer the mashed potatoes to a serving bowl and garnish with a sprinkle of lemon zest or fresh rosemary, if desired.

Cozy Twist: With an herbaceous citrus  flavor, these mashed potatoes are a light and soothing twist on a comforting classic.

Kumaon Black Tea-Glazed Brussels Sprouts

This twist on cider-glazed Brussels sprouts incorporates the bold, earthy notes of Kumaon Black tea into the glaze, adding depth and warmth to this sweet and tangy side dish.

Ingredients:

• 2 pounds Brussels sprouts, trimmed and halved (or quartered if very large)
• 3 tablespoons olive oil
• 1½ teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided
• 2 tablespoons unsalted butter
• ½ cup finely chopped shallots (about 2 medium shallots)
• 2 cups apple cider
• 2 teaspoons Kumaon Black tea
• 3 tablespoons apple cider vinegar
• 1½ teaspoons Dijon mustard

Instructions:

1. Roast the Brussels Sprouts: Heat the oven to 400°F. Place the Brussels sprouts on a sheet pan, drizzle with olive oil, and season with ¾ teaspoon salt and ½ teaspoon pepper. Toss well to coat. Roast for 25-35 minutes, tossing a few times throughout, until browned and tender.
2. Infuse the Cider: While the sprouts roast, heat the apple cider in a small saucepan over medium heat until steaming but not boiling. Remove from heat, add the Kumaon Black tea, and steep for 5 minutes. Strain the tea leaves and set the infused cider aside.
3. Prepare the Glaze: In a medium skillet, melt the butter over medium-low heat. Add the shallots and cook for 6-8 minutes, stirring occasionally, until tender and beginning to brown. In a medium bowl or measuring cup, whisk together the tea-infused cider, cider vinegar, mustard, ¾ teaspoon salt, and ½ teaspoon pepper. Add the mixture to the skillet with the shallots and bring to a boil. Cook over medium heat for 15-20 minutes, stirring occasionally, until the glaze reduces to about ¾ cup and thickens. Set aside (it will thicken further as it cools).
4. Combine and Serve: Pour the warm glaze over the roasted Brussels sprouts on the sheet pan. Toss to coat evenly, then transfer to a serving dish and enjoy.

Tip: The glaze can be made ahead of time and refrigerated. Reheat gently before using, thinning with a splash of water or stock if needed.

Holiday Highlight: The infusion of Kumaon Black tea into the cider glaze gives this dish an extra layer of sophistication and warmth, perfect for any festive feast!

John’s Big Black Chai-Spiced Apple Pie

Transform your classic apple pie with the warm, spiced flavors of John’s Big Black Chai. This rich, aromatic blend replaces traditional spices, bringing a cozy twist to the apple filling. Serve it with a dollop of whipped cream infused with a hint of chai for the ultimate sweet finale.

Ingredients:

• 2 tablespoons unsalted butter
• 3½ pounds firm, crisp apples (such as Honeycrisp, Golden Delicious, or Granny Smith), peeled, cored, and cut into ¼-inch wedges (about 11 cups)
• ½ cup light brown sugar
• 2 tablespoons granulated sugar
• 2 teaspoons ground John’s Big Black Chai
• ¼ teaspoon fine sea salt
• 2 tablespoons cornstarch
• 1½ teaspoons fresh lemon juice, or more if apples are very sweet
• ½ teaspoon grated lemon zest
• All-purpose flour, for rolling out the dough
• Dough for a 9-inch double crust pie
• Heavy cream, milk, or a beaten egg, for glazing (optional)
• Demerara sugar, for sprinkling (optional)

Instructions:

1. Prepare the Apples: Melt butter in a large skillet over medium-high heat. Add apples, stirring to coat them evenly in the butter. Cook for 1 minute.
2. Add Sugar and Spices: In a small bowl, whisk together brown sugar, granulated sugar, ground John’s Big Black Chai, and salt. Sprinkle the mixture over the apples and toss to coat evenly.
3. Cook the Apples: Reduce heat to medium and cook the apples, stirring occasionally, until softened but still holding their shape, about 17-25 minutes, depending on the apple variety.
4. Thicken the Filling: Sprinkle cornstarch evenly over the apples. Continue cooking, stirring occasionally, until the mixture simmers and thickens slightly, about 2 minutes. Remove from heat and stir in lemon juice and zest. Spread the apples onto a rimmed baking sheet to cool completely. (The filling can be made up to 24 hours ahead and refrigerated.)
5. Prepare the Crust: On a lightly floured surface, roll half the pie dough into a 12-inch circle. Transfer it to a 9- or 10-inch metal pie plate, trimming to leave a ½-inch overhang. Freeze the crust for 30 minutes or up to 24 hours.
6. Assemble the Pie: Roll out the remaining pie dough into a 10- to 11-inch circle. Remove the pie crust from the freezer and fill it with the cooled apple mixture. Cover with the top crust, pressing the edges together to seal. Trim excess dough and crimp the edges with your fingers or a fork. Brush the top with cream, milk, or beaten egg, and sprinkle with Demerara sugar, if desired. Cut steam vents into the top crust with a sharp knife.
7. Bake the Pie: Place a rimmed baking sheet on the middle rack of the oven and preheat to 425°F. Place the pie on the hot baking sheet and bake for 20 minutes. Reduce the heat to 375°F and bake for another 30-40 minutes, until the crust is golden brown and the filling bubbles through the steam vents.
8. Cool and Serve: Cool the pie on a wire rack for at least 2 hours before serving. The pie can be baked up to 24 hours in advance but does not need to be refrigerated before serving.

Pro Tip: Serve this pie with a dollop of whipped cream infused with a pinch of ground John’s Big Black Chai for an extra chai-spiced finish!

Kumaon Black Mulled Wine Cocktail

Wrap up your Thanksgiving feast with a warm, spiced mulled wine cocktail infused with Kumaon Black tea. This elegant drink combines the richness of wine, port, and brandy with bold chai-like notes from the tea and spices, creating the perfect festive ending to your celebration.

Ingredients:

• 1 bottle (750 ml) full-bodied red wine
• 1 cup port wine
• 1 cup brandy
• 1 cup water
• 1/4 cup sugar (or more, to taste)
• 1 tablespoon Kumaon Black tea
• 6 whole cloves
• 6 cardamom pods
• 2 cinnamon sticks
• 1 orange, thinly sliced
• 1/4 cup raisins (optional)
• 1/4 cup blanched almonds (optional)

Instructions:

1. Combine the Ingredients: In a large pot, combine the red wine, port, brandy, water, and sugar. Add the Kumaon Black tea, cloves, cardamom pods, cinnamon sticks, and orange slices. Stir to dissolve the sugar.
2. Simmer the Mixture: Heat the mixture over medium-low heat, bringing it just to a gentle simmer. Reduce the heat to low and let it simmer for 20-30 minutes, allowing the spices and tea to infuse into the wine.
3. Strain and Serve: Strain the mulled wine to remove the spices, tea, and orange slices. Serve warm in mugs or heatproof glasses. Garnish with additional orange slices or a cinnamon stick, if desired.
4. Optional Additions: Stir in the raisins and almonds for a traditional glögg-style twist, letting them soak in the mulled wine before serving.

Sweet Finale: The bold, earthy notes of Kumaon Black tea elevate this classic mulled wine cocktail into a truly festive and sophisticated Thanksgiving treat. Perfect for sipping by the fire or sharing with loved ones!

John’s Big Black Mulled Apple Chaider

Take your holiday cider to the next level with John’s Big Black Chai. This cozy twist infuses bold chai spices into the classic mulling mix, creating a drink that’s warm, aromatic, and perfect for celebrating. Add a splash of bourbon for an extra festive kick!

Ingredients:

• 1 ½ quarts fresh apple cider
• 2 tablespoons John’s Big Black Chai
• 1 orange, thinly sliced
• 6 whole cloves
• 6 whole allspice berries
• 1 cinnamon stick
• 1/4 teaspoon grated nutmeg
• 2-3 tablespoons brown sugar (optional, to taste)
• 6 tablespoons bourbon (optional)

Instructions:

1. Combine the Ingredients: In a large pot, combine the apple cider, orange slices, cloves, allspice berries, cinnamon stick, and grated nutmeg. Add the John’s Big Black Chai directly to the pot or tie it in a tea infuser or cheesecloth for easy removal.
2. Simmer: Bring the cider mixture to a gentle simmer over medium heat. Reduce the heat to low and let it simmer for 30 minutes, allowing the chai and spices to steep and meld together.
3. Strain and Sweeten: Strain the cider to remove the chai and spices. Taste and add brown sugar if desired, stirring until dissolved.
4. Optional Bourbon Addition: If adding bourbon, stir in 6 tablespoons just before serving.
5. Serve: Pour into mugs and garnish with a cinnamon stick or an orange slice for a festive presentation.

Flavor Twist: The addition of John’s Big Black Chai and a touch of bourbon creates a mulled cider that’s warm, spiced, and perfect for cozy Thanksgiving gatherings.

With Love and Gratitude from Moody Teas

Thank you for letting us be part of your Thanksgiving celebration! We hope these recipes bring warmth, joy, and a bit of Moody magic to your holiday table. Enjoy the time with loved ones, savor every bite, and don’t forget to raise a cup to good health, happiness, and cozy gatherings. Happy Thanksgiving!