This is, of course, the easiest time of the year to plan a tea.  There is no shortage of ideas for food, decorations, and fun.  And it doesn’t have to be hard!  For example, there are hundreds of fabulous cookie recipes out there… but maybe you don’t have the inclination for a complicated recipe. So why not focus on just the fun part… decorating!












Simple shortbread cookies – very easy to make.
















Snow globe cookies















Just some creative icing















And don’t forget how easy it is to just get some great cookie cutters!




















They can be more complicated depending on your talent…

















Tea can also be more creative  


Christmas Tea Recipe


2 Cinnamon sticks
2 Tbl WHOLE cloves
3 Cups sugar
1 qt. boiling water
1 qt. strong tea (REALLY REALLY STRONG)
Juice of 3 lemons
1 cup pineapple juice
1 cup orange juice



Bring 1 qt water (or cider) to a boil, add cinnamon sticks, cloves, and sugar.  Boil for 5 minutes, then strain out spices.   Add tea and remaining ingredients.  Serve hot or cold!




Earl Grey Spice Tea

Yield: 1 Tea Bag



  • 1 teaspoon loose Earl Grey tea
  • 1 teaspoon crystallized ginger
  • 5 whole all spice
  • 5 whole cloves
  • 2 freeze dried apple chips
  • 1 cinnamon stick
  • tea bag
  • kitchen twine



1.    Place all the ingredients into ONE tea bag and tightly tie closed.

2.  Tie on cinnamon stick.

TIP: When steeping the tea bag make sure the cinnamon stick is also submerged in the hot water.

Another tip:

you can get empty disposable tea bags online very cheap!

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Sandwiches and treats can be helped with cookie cutters also.




























Decorations are a Wiz!



How about a Christmas TEA CUP tree ?











Don’t forget the sparkle of candles…














These mason jar candles are just the most fun ever.  If you would like to see complete directions, visit:





































And beautiful little sugar cubes 

for your tea….




















A VERY fun idea for desserts… shot glasses.  The fillings can be delightfully complicated or just deliciously easy, like a simple mousse.

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Chocolate Mousse

Ingredients (4)

  • 5 ounces semisweet or bittersweet chocolate, coarsely chopped
  • 1 cup very cold heavy cream
  • 3 large egg whites (no traces of yolk), at room temperature
  • Sweetened whipped cream, for serving



1.   Fill a medium saucepan with 2 inches of water and bring to a simmer over medium heat.

2.   Place chocolate and 1/4 cup of the heavy cream in a large heatproof bowl. (Place remaining cream back in the refrigerator until ready to use.) Nest the bowl over the saucepan, making sure the bottom of the bowl does not touch the water. Melt chocolate, stirring occasionally with a rubber spatula, until smooth and combined with the cream. Remove the bowl from the saucepan and set aside to cool slightly.

3.   Place egg whites in a second large bowl and whisk vigorously until stiff peaks form, about 3 minutes (make sure the bowl and whisk have no trace of oil or fat, or the whites will not whip properly); set aside. (Alternatively, you can use an electric mixer.)

4.   Clean and dry the whisk (or your beaters if you’re using an electric mixer). Place the remaining 3/4 cup heavy cream in a third large bowl and whisk until stiff peaks form. (Alternatively, you can use an electric mixer.)

5.   Using a rubber spatula, fold half of the whipped cream into the melted chocolate, then gently stir in the rest (try not to deflate the whipped cream). Gently fold the egg whites into the chocolate-cream mixture just until there are no longer large blobs of whipped cream or egg white (do not overmix).

6.   Spoon the mousse or pipe it from a pastry bag into serving cups and refrigerate for at least 2 hours. Serve with additional sweetened or flavored shipped cream if desired.

Pumpkin Mousse

Something with Baileys !






The word here is: Creative






Not everything has to be Red and Green

 Still need more beautiful cookies???

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                                                                     © Michelle Young 2012