Fair Trade Month Recipes from Executive Chef Chris Lenza

Spicy Watermelon, Lime, and White Rose Iced Tea

Executive Chef Chris Lenza’s Spicy Watermelon, Lime, and White Rose Iced Tea

During this year’s celebration of Fair Trade Month, we’re teaming up with Executive Chef Chris Lenza of Bon Appétit Management Company’s Wellness Team. Chris has concocted a set of creative recipes that feature Numi Tea, Bon Appétit’s exclusive provider of Fair Trade teas. Read on to explore Chris’ tea-based creations.   

Spicy Watermelon, Lime, and White Rose Iced Tea  

A fragrant white tea and refreshing watermelon beverage with a hint of spice, tender rose buds, and citrus.  

Makes 4 servings  

  • 3 cups water 
  • 3 Numi White Rose tea bags 
  • 2 tablespoons sugar  
  • 4 cups watermelon, small diced *best when watermelon is ripe and in season 
  • 1 small jalapeno, seeds and stem removed, diced small  
  • Tajin spice for coating the rim of the glass  
  • 12 mint leaves 
  • 1 lime, sliced thinly 

Bring water to a boil, then add the tea bags. Turn off heat and cover. Steep for 15 minutes. Remove tea bags and stir in sugar. Cool tea in refrigerator.  

Place watermelon and jalapeno in a blender and blend until mixture is smooth. About 1-2 minutes. Strain mixture and place in refrigerator to cool.  

Combine tea and watermelon mixture and mix thoroughly.  

Gently wet the rim of the glass with water and dip rim into Tajin spice to coat.  

Fill four glasses with ice and pour watermelon tea mixture into glasses. 

Garnish with lime slices and fresh mint.  


Sparkling Frozen Cotton Candy Grape and Smashed Cherry Numi Hibiscus Tea Lemonade  

Enjoy the refreshing contrast of tangy hibiscus with sweet frozen cotton candy grapes and muddled fresh cherries.  

Makes 6 servings  

  • 24 cotton candy grapes 
  • 3 cups water  
  • 3 Numi hibiscus tea bags 
  • 2 tablespoons + 1 teaspoon sugar  
  • 1/2 cup fresh cherries, pitted  
  • 3 cups sparkling water 
  • 1-1/4 cups lemonade of choice 
  • Ice cubs, lemon slices, whole cherries, pitted (optional garnish)  

Place the grapes in the freezer. 

Bring three cups of water to a boil and turn off the heat. Add Numi hibiscus tea bags and steep for 10 minutes. Remove tea bags and add 2 tablespoons of sugar. Mix thoroughly to dissolve sugar. Refrigerate.  

Gently muddle cherries with 1 teaspoon of sugar to release some of the juices. Set aside.  

In a glass, add 1 tablespoon of mashed cherries, 6 frozen grapes. If desired add optional ice cubes. Pour 1/2 cup of hibiscus tea in glass. Top with 1/2 cup sparkling water and 1/4 cup lemonade. 

Garnish with optional fresh lemon slices and pitted cherries  


Numi Rooibos Chai Tea Rice Pudding Topped with Cinnamon, Turmeric, and Pistachios 

Creamy rice simmered in fragrant, warming spices with hints of earthy vanilla. 

Makes 5 servings at 4 ounces each 

  • 1 cup basmati rice 
  • 4 cups milk  
  • 1/8 teaspoon salt 
  • 4 bags of Numi Roobios Chai 
  • 1/3 cup brown sugar 
  • 1 cup heavy cream 
  • 1 tablespoon cinnamon, ground 
  • 1 teaspoon turmeric, ground 
  • 15 each pistachio  

Rinse the rice several times until water is clear and then soak for 15-25 minutes and drain. 

Bring milk to a simmer, add salt and gently steep chai tea bags in milk on low for seven minutes. Carefully remove tea bags from milk

Add the rice to the chai flavored warm milk and simmer on low heat. Continue to cook and stir frequently until rice is cooked and the liquid has a thick consistency.  

Stir in brown sugar, then heavy cream. Mix thoroughly. Remove rice from pot, let cool, and refrigerate until completely cold.  

Portion the chilled rice pudding and lightly sprinkle with cinnamon and turmeric, then top with pistachios.  


Numi Breakfast Blend Oat Milk Late 

A hearty blend of robust back tea balanced with creamy oat milk and fragrant rose pedal offers an energizing start to the day. 

Makes 2 servings  

  • 24 ounces oat milk  
  • 3 bags Numi breakfast blend tea 
  • 4 tablespoons of dried rose petals  

In a small saucepan over medium heat, bring oat milk to a boil and let simmer.  

Add Numi breakfast tea bags and rose petals* into simmering milk for 2-3 minutes. Remove pan from heat and let the tea and rose petals infuse for 5-7 additional minutes. 

Remove the tea bags and strain the rose pedals. Pour into a cup or mug and garnish with extra rose petals if desired. 

*You can use a tea infuser if preparing small batches or cheese cloth if preparing large batches for steeping the dried rose pedals.