I’m back with another blog post about trying DavidsTea Tea-Infused Recipes. This time, I’ve tried three recipes fitting for spring and summer. The recipes I find on the DavidsTea blog are always very hit or miss for me, but these leaned more towards hits.

Blackberry Blizzard Cheesecake

I should note that Blackberry Blizzard has been discontinued, so I highly doubt anyone is going to make this recipe unless they have a stash of it saved (if you do, please share with me). But I made it, so I’m going to review it anyway.

The first thing I noticed about this recipe is that it uses a lot of tea—10 Perfect Spoonfuls, which turned out to be about a full 2 ounces. I made this when I was doing a sip down challenge, so it was good in that sense. But Blackberry Blizzard was one of my all time favorite teas from DavidsTea and I’m kind of sad that I used up the last of it in this recipe, especially since I can’t get any more. It’s not that the recipe was bad, it just wasn’t anything special. I did skip the fresh blackberries because I didn’t have any, so maybe it would have been better with it.

On another note, I’m pretty sure it was completely unnecessary to make the pie crust just to crumble it back up once it baked. This is especially true since I took a shortcut and bought crushed graham crackers. However, this ended up being the best part of the recipe. I used the leftover topping on ice cream a few days later, and it was absolutely delicious. 10/10 would absolutely put crushed graham crackers on my ice cream in the future though probably not mixed with butter and salt and baked in a pie pan before being re-crumbled) .

Thai Iced Tea

This recipe using Organic David’s Breakfast Blend was fairly easy to make. I used 1/8 tsp of crushed cardamom instead of fresh cardamom pods because that is what I had in the pantry, but I don’t think it changed the final outcome of the Thai tea. I did not have evaporated or sweetened condensed milk in the house prior to this recipe, and I definitely let it go bad and did not use it for anything else after, so that was kind of annoying but not the end of the world.

The overall flavor was sweet and cinnamon-y. It tasted more like a regular boba/bubble milk tea than Thai tea to me, but I still enjoyed it. Personally, I don’t see myself making this drink again, but if you like Thai tea/milk tea and want to make it at home then I think this is a good recipe to follow.

Green Passionfruit White Sangria

Every time I buy a new tea from DavidsTea, I look through their blog for recipes and save them for later. For a while, I wasn’t saving an alcoholic recipes, but I bought Green Passionfruit only a few months before I turned 21 years old. We actually made this sangria recipe on my 21st birthday. It was fairly easy to make and very yummy with a nice flavor added from the fruit. But the combination of white wine (we used FitVine Sauvignon blanc) and vodka made for a lot of alcohol that I was not expecting. I definitely recommend trying this recipe if you like sangria, but that is something to be aware of.

So, What’s the Tea?

Overall, I really enjoyed these recipes. Probably not enough to make them again, but enough that I don’t regret making them in the first place. This seems to be my typical response for recipes I try from DavidsTea, so I’m not really surprised. I have tried a few matcha recipes recently that break that rule, so I am excited to share them with you soon.

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