Thanksgiving Dinner Ideas With A Twist: JusTea x Matt Gostelow

2018 Thanksgiving recipes made with tea

Thanksgiving is upon us! The grocery store shelves are brimming with autumn’s bounty and it’s time to make a decision on what to serve your guests this weekend.

JusTea has teamed up with Vancouver-based chef Matt Gostelow (Ask For Luigi, The Acorn, Au Comptoir), who has created a few seasonal recipes with a twist. We provided Matt with our brand new Purple Chocolate tea, as well as some Purple Jasmine and Kenyan Earl Grey, which he incorporated into a reimagined Thanksgiving spread.

If you’re looking for an alternative to roast turkey or need some suggestions for what to do with your leftovers, look no further.

Purple Chocolate Tea Turkey Mole


  • Dried ancho chilies 2 each
  • Jalapeños 1 each
  • Canola oil 1 tbsp
  • Onion 1 whole
  • Garlic 2 cloves
  • Ground cinnamon 1/4 tsp
  • Ground cumin 1/4 tsp
  • Ground coriander 1/4 tsp
  • Dried oregano 1/2 tsp
  • Unsalted peanuts 50g
  • Runny honey 1 tbsp
  • Purple Chocolate tea 4 tsp
  • Orange juice 1/2 cup
  • Tomato 2 each
  • Leftover Turkey 500g

Thanksgiving 2018 Purple Chocolate Tea Turkey Mole


  1. Soak ancho chilies in boiling water and allow to cool. Brew 250ml of Purple Chocolate tea.
  2. Finely chop onion and garlic. De-seed and finely chop fresh chilies. Toast peanuts until golden
  3. Over medium-low heat, sauté onion, garlic, and chili in canola oil until softened, around 8 minutes
  4. Add spices and cook for a further 2 minutes
  5. Remove ancho chilies from water and remove their stems and place in blender with onion mixture, peanuts, honey and brewed Purple Chocolate tea, leaves and all, and blend until smooth
  6. Dice tomato and add to blender with orange juice, season with salt and pepper and blend again until smooth
  7. Return mixture to a pan and gently warm. Shred leftover turkey and add to mole sauce
  8. Serve with rice and beans or with warm corn tortillas and shredded cabbage


Jasmine Tea Smoked Salmon with Soba Noodle Salad


  • Sesame oil 5ml
  • Soy sauce 90ml
  • Canola oil 30g
  • Mirin 40ml
  • Garlic 15g
  • Ginger 30g
  • Black peppercorns 1 tsp
  • Sriracha hot sauce (optional ) 5g
Salmon Filets
  • Salmon Filets 175g x 4
  • Wood Chips 200g
  • Jasmine Tea 4 tsp
Soba Noodle Salad
  • Soba Noodles 200g
  • Cabbage 100g
  • Carrots 1 each
  • Brussel sprouts 75g
  • Roasted squash 100g
  • Green onion 2 each
  • Sesame seeds 4 Tbsp
  • Lime 1 whole juiced

Jasmine Tea Smoked Salmon with Soba Noodle Salad


  1. Combine marinade ingredients together and blend until smooth. Reserve 1/4 of the marinade to dress the salad. Soak smoking ingredients in 1/4 cup of water
  2. Place salmon in the marinade for 10-20 minutes, take out and pat dry
  3. Combine smoking ingredients together and wrap in aluminum foil. Poke holes in the foil to allow smoke to escape. Using either stovetop smoker or roasting tray with a rack, place the smoking pouch at the bottom of the tray and the salmon on top of the rack. Place smoker over an open flame with a medium-low heat. Cover with lid or more aluminum foil and smoke for 7 minutes. Finish salmon in oven for 5-8 minutes until cooked through and salmon flakes apart
  4. While salmon is smoking, cook soba noodles for 6 minutes, drain and rinse cold water and let drain.
  5. Dice roasted squash, finely shred cabbage, carrot, sprouts, green onion and toss with soba noodles, remaining marinade, and the lime juice
  6. Once fish has cooked, divide noodle salad between bowls, top with salmon and sesame seeds


Purple Chocolate Tea Thanksgiving Creme Brûlée


  • Cream 500ml
  • Egg Yolks 6 each
  • Sugar 20g
  • Honey 40g
  • Tea leaves 4 tsp
  • Vanilla 1/4 bean
  • Sugar (for brûléeing) 6 tbsp

Thanksgiving 2018 Purple Chocolate Tea Creme Brûlée


  1. Bring cream, sugar, honey to the boil, add tea and set aside
  2. While cream is heating, separate eggs
  3. Temper egg yolks in mixing bowl slowly with the hot cream mixture
  4. Strain mixture into a jug and pour into 6 ramekins
  5. Bake in hot water bath in the oven at 300F for 30-35 minutes. Brûlée mixture should jiggle slightly once cooked (Mixture can be made ahead of time and refrigerated for up to 3 days. Cooking time will take longer if the mixture is refrigerated)
  6. Once cooked, remove from water bath and allow to cool to room temperature before placing in the fridge
  7. When cooled put 1 tablespoon of sugar on top and use a blowtorch to caramelize sugar until thin crust appears. Serve immediately


Earl Grey Tea Scones

Thanksgiving 2018 Earl Grey Tea Scones


  • Orange Zest 1 each
  • Earl Grey Tea leaves 4 tsp
  • Poppy seeds 2 tbsp
  • Unsalted butter (cold) 150g
  • Self-raising flour 500g, plus extra for dusting
  • Baking powder 2 tsp
  • Sugar 2 tbsp
  • Salt 1 tsp
  • Eggs 2 each
  • Milk 4 tbsp, plus extra for brushing


  1. Preheat the oven to 400F
  2. Grate orange zest and grind tea leaves
  3. Roughly chop butter and add to a food processor along with zest and tea leaves
  4. Add flour, baking powder, sugar and a pinch of salt and pulse until it resembles fine breadcrumbs
  5. Add eggs and pulse again. Add milk a little at a time and pulse until it comes together as a dough. Tip out onto the floured work surface
  6. Gently knead the dough, handling as little as possible to ensure crumbly scones. Add a touch more flour if necessary
  7. Line a baking sheet with parchment paper and roll out dough until roughly 2cm thick. Stamp out scones with a round 5cm cutter. Combine and roll out the excess dough to use it up
  8. Place onto baking sheet and bake for 10-12 minutes or until risen and golden. Leave to cool slightly before serving
  9. Serve with clotted cream and a nice hot cup of tea

How to make a London Fog

If there’s one thing that makes us crave tea even more than our normal above average obsession with it, it’s rain. The patter of rain on the windows and a big warm cup of tea? Nothing is better.

So as fall approaches and the inevitable rainy days follow, we welcome it with open arms (and a warm cup of tea)! In this case, an Earl Grey Vanilla Tea Latte, otherwise known as a London Fog.

London Fog ingredients

London Fogs are delicious. They’re rich and creamy and the vanilla bean beautifully compliments the bright citrus bergamot flavours from the Earl Grey tea. Perfect for snuggling up with with a warm blanket and a good book!

JusTea Kenyan Earl Grey tea being added to a pan of hot water

Our Kenyan Earl Grey is made with cold-pressed bergamot oil, which provides an aromatic and rich taste with flavours of bright citrus and wildflowers. Grown under the Mediterranean sun, the organic bergamot oranges marry perfectly with the natural fruity notes of our whole leaf Kenyan tea. Unlike any other Earl Grey you have tasted, it’s no wonder it’s one of our best sellers!

Add milk to the Earl Grey tea

Servings: 4

Total time: 30 minutes

JusTea London Fog Ingredients

2 cups water
2 tsp (or 2 teabags) of our Kenyan Earl Grey
4 cups milk of your choice (we used almond milk – delicious!)
2 tbsp honey
1 vanilla bean

How to make a London Fog

  1. Add the water to a medium-sized pot over high heat. When the water begins to boil, turn the heat to low and add the tea leaves (or tea bags). Let the tea steep until it’s as dark and strong as possible (about 5-7 minutes).
  2. While you’re waiting for the tea to steep slice open the vanilla bean pod and scrape the seeds out, set aside.
  3. Remove the tea from the pot (if using loose leaf tea strain through a tea strainer into another cup or pot and then return tea into pot) and stir in honey until it dissolves.
  4. Add the milk, the vanilla bean seeds and the whole vanilla bean pod to the pot and stir gently with a spoon until the mixture reaches a simmer. Keep the heat low to prevent mixture from boiling and maintain a low simmer. Simmer for 4-5 minutes, stirring occasionally.
  5. Strain the mixture as you pour it into 4 mugs and enjoy!

If you tried this recipe leave a comment below or tag us in your photos @justeakenya on Instagram or Facebook! Cheers, friends!

A mug of JusTea London Fog on a rainy windowsill

Other recipes and posts you might enjoy

Fruity Purple Tea Rosé Cocktail

Oh rosé, how we love you so. And apparently so does the rest of the world! Rosé is getting some serious attention lately. Ever tried Frosé? Rosé sorbet? Rosé gummy bears? Yeah, for real. Go out and get yourself some, they’re delicious. We’ll wait…

This Fruity Purple Tea Rosé Cocktail is a fun spin on all of this rosé madness. It includes our Purple Leaf Tea so not only is it delicious, but it also provides the benefits of Purple Tea. We’re sure you’ve heard us rattle off the benefits of Purple Tea at this point, we can’t help ourselves – it’s just so amazing! So if you want to learn more check out this blog post.

Fruity Purple Tea Cocktail

We had no idea how much we would LOVE the pairing of lime, orange and lemon with our Purple Leaf Tea! Of course, we normally add a squeeze of lemon in our Purple Tea (it’s delicious and turns the tea a vibrant pink colour), but, the addition of more citrus fruits is unreal. It pairs so well with the plum and fresh spring green notes that come from Purple Leaf Tea. Of course, the vodka and rosé doesn’t hurt as well ?

This recipe is another easy one, it’s so simple to put together! Make a big batch of this and throw it in a pitcher to enjoy with friends while soaking up the sunshine.

Fruity Purple Tea Cocktail

Servings: 3

Total time: 10 minutes


4 teaspoons (or 4 tea bags) of our Purple Leaf Tea
3 cups boiling water
a bottle of sparkling rosé
75ml vodka
Honey – to taste
Lemon juice – to taste
Ice cubes
2-3 orange slices
2 slices of lime


  1. Pour the boiling water over the 4 teaspoons of Purple Leaf Tea and leave to steep for 10 minutes. after 10 minutes, add honey and lemon juice to taste and place in the fridge until cool.
  2. In glasses, pour a 25ml shot of vodka in each. Fill the glasses with cold tea until they are about half full.
  3. Top up the glasses with sparkling rosé and add ice cubes.
  4. Garnish with fruit slices and enjoy!

If you tried this recipe leave a comment below or tag us in your photos @justeakenya on Instagram or Facebook! Cheers, friends!

Fruity Purple Tea Cocktail

Purple Rain Popsicles

Is there anything better than pulling an ice-cold popsicle out of the freezer on a hot summer day? Yes, pulling out an Iced Tea popsicle!

It comes as no surprise that our best selling Purple Rain is ALSO delicious in popsicle form. This blend is bright and tropical and filled with juicy passion fruit, sweet lemongrass, crisp apple, and a hint of hibiscus. So good.

We also love how versatile these are. You can play around with this super simple recipe to fit your taste by adding in some fresh juice, fresh fruit (fresh berries would be delicious ?) or tweaking the amount of sweetener.

Purple Rain Popsicles

And since it includes Purple Tea it is packed with health benefits. Purple Tea contains anthocyanins, a ‘super’ antioxidant that has been shown to lower cholesterol, improve immune health, and help as an anti-inflammatory. If you want to learn more about the benefits of anthocyanins check out our blog post on the benefits of Purple Tea. Healthy popsicles that also taste good!? Sign us up.

Purple Rain Popsicles

Servings: Makes 10 individual 3-ounce ice pops

Prep Time: 5 minutes


10 teaspoons of Purple Rain
4 cups hot water
Half a lemon
3 teaspoons of sugar (or another sweetener of your choice)


  1. Steep 10 teaspoons of Purple Rain in 4 cups of hot water to make a tea concentrate
  2. Remove tea leaves and squeeze in the lemon
  3. Pour mixture into your popsicle mould and put in your freezer for approx. 2-3 hours depending on your mould
  4. Enjoy!

If you tried this recipe leave a comment below or tag us in your photos @justeakenya on Instagram or Facebook! Cheers, friends!

Purple Rain Popsicles


Iced Tea Lemonade Mojitos

Ahhh summertime… sunburns, sandy toes and permission to declare it happy hour any time of the day. Whether you’re at the lake, lounging at the beach or dining al fresco, this cocktail has you covered.

The name “Iced Tea Lemonade Mojito” may sound daunting and complicated but it only takes a handful of ingredients and less than 10 minutes to make. You’ll have your feet up sipping on this tasty cocktail in no time, we promise!

This recipe pairs three of our favourite summertime things: iced tea, lemonade and mojitos! It’s so much better than any of those premade hard iced teas or lemonades you can buy at the liquor store. It’s full of fresh and delicious ingredients, and our Mt. Kenya Black tea gives it an extra oomph of real tea flavour (and a slight hit of caffeine).

Servings: 2

Total time: 10 minutes


2 cups of Classic Iced Tea – find the recipe here (we recommend using Mt. Kenya Black)
1 lemon
10-12 fresh mint leaves
4oz vodka*
1 cup lemonade


  1. Prepare the Classic Iced Tea and set aside.
  2. Squeeze each half of the lemon into two glasses.
  3. Add 5-6 fresh mint leaves to each glass and muddle with a wooden spoon.
  4. Fill glasses with ice and add 2oz of vodka to each cup.
  5. Add 1 cup of the classic iced tea to each of the cups.
  6. Top up with a 1/2 cup of lemonade in each glass.
  7. Stir to combine and garnish with mint leaves and lemon slices.

*We use vodka in this recipe but we’re sure rum would also be delicious. Skip the vodka if you’d prefer to stir yourself up a mocktail!

If you tried this recipe, leave a comment below or tag us in your photos @justeakenya on Instagram or Facebook! Cheers, friends!

Pomegranate, Lemon and Hibiscus Iced Tea

We are deep into the Summer months now, and here in Vancouver, BC it’s definitely starting to heat up. As the day progresses we’ve found ourselves swapping our daily cup of hot afternoon tea for a variety of fruity, iced ones. And this simple recipe has become a definite favourite among our team here.

We love this recipe for those hot summer late-afternoons when you’re craving something light and fresh with just a slight caffeine kick. And that’s where our Purple Rain comes in. Our best selling Purple Rain tea is a glorious blend of purple tea, lemongrass, hibiscus, apple pieces, rosehips and passion fruit. Add a little pomegranate, lemon and strawberry and this tastes like summertime heaven! You can also whip this one up in 15 minutes, who doesn’t love that?

Did we mention this iced tea recipe is full of health benefits? This recipe includes Purple Tea and Pomegranate juice, so it’s is a powerhouse of antioxidants! Both Purple Tea and Pomegranate contain Anthocyanins, a ‘super’ antioxidant that has been shown to lower cholesterol, improve immune health, and help as an anti-inflammatory. If you want to learn more about the benefits of Anthocyanins check out our blog post on the benefits of Purple Tea.

Purple Tea also has just enough caffeine to give you a little boost, but not so much that you can’t sleep if you find yourself sipping on this after 3:00 pm. So basically, this iced tea recipe is refreshing, delicious, full of antioxidants and has just the right amount of caffeine.


Servings: 3

Total time: 15-20 minutes


4 teaspoons (or 4 tea bags) of JusTea’s Purple Rain
3 cups of boiling water
2-litres of sparkling water
1 large carton of pomegranate juice
Lemon juice – to taste
Ice cubes
A handful of halved strawberries (or any other fresh fruit you prefer)


  1. Pour the boiling water over the 4 teaspoons and leave to steep for 10 minutes. After 10 minutes, remove the tea leaves, and place in the fridge until cool.
  2. Fill three glasses with ice cubes
  3. Pour pomegranate juice into glasses until they’re about a quarter full. Then, add the purple tea until the glasses are half full.
  4. Top up the remainder of the glasses with sparkling water. Garnish with fruit and lemon, and drink up!

If you tried this recipe leave a comment below or tag us in your photos @justeakenya on Instagram or Facebook! Cheers, friends!


Classic Iced Tea in 5 min – Recipe

BBQ season is upon us, and if you’re like us you probably don’t want to spend hours prepping. So here’s how to make a fast and delicious pitcher of Classic Iced Tea. And no waiting overnight for it to chill. With this easy recipe, you can have your tea, and ice it too 😉


Of course the easiest way to make Classic Iced Tea is to brew a pot of tea, and simply leave it in the fridge over-night. But when the sun is shining, ain’t nobody got time to wait. Here’s a 5-minute cure for the summer heat.

Classic Iced Tea Ingredients:

2 Cups Boiling Water

5tsp loose JusTea or 5 JusTea Pyramid Teabags (ex. African Breakfast, Mount Kenya Black, Kenyan Earl Grey)

Juice of 1/4 lemon

2-3 cups Ice Cubes

Sweetener to taste

(Makes 3-4 servings)

Classic JusTea Iced Tea with Lemon


  1. Steep 5tsp loose JusTea in 2 cups of water (freshly boiled) for 4 minutes to make a tea concentrate.
  2.  Pour/strain hot tea concentrate into metal or plastic pitcher (glass might shatter). Stir in 1 or 2 tsp sugar or other sweetener to taste.
  3. Add ice, stir.
  4. Squeeze in lemon juice once the ice has chilled the tea.
  5. Serve over a couple ice cubes.


You don’t need to be super specific how much ice is going in – especially if you are going to serve it right away. Somewhere between 2-3 cups worth of cubes will be fine, as long as it chills and dilutes the tea concentrate. Add the sugar when the tea is hot so it will dissolve faster. Adding the lemon to the hot tea will make it go cloudy, so wait until the ice has done its job in cooling it down. The ice will cool it down, but just to be sure, plop a few cubes into each glass before serving. And don’t forget to put the kettle on for the second round!


Keep cool, and happy steeping!