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Our Blog: May 6, 2024

Host a Mother’s Day Tea Party

Planning a Mother’s Day Tea Party is a fun way to pamper moms, grandmas, or other remarkable women worth celebrating. They’ll enjoy spending an afternoon sipping tea, enjoying delicious treats, and catching up with their favorite people.

The Pretty Details

Grab some mismatched tea cups from the local thrift store to easily dress up your table setting on a budget. Use fresh flowers as the centerpiece to bring it all together. If you have time, create a colorful, collaged vase to make it feel extra special. You can also give the vase away after the tea party as a memorable gift. Have your child color simple placemats for each spot too.

To add an extra element of fancy flair, encourage your guests to wear a decorative hat or add costume gloves to their attire. Think lace, pearls, feathers, and ruffles. Children will be all too eager to grab something sparkly from the dress-up bin. Tiaras are welcome too, Your Majesty!

The Tea Selection

You may want to consider making two kinds of tea for your party. One with caffeine (for the adults!) and the other an herbal or caffeine-free blend (for the kids!). If the weather cooperates, make fresh sun tea.

Varieties of herbal or caffeine-free blends:

  • Lemon Herbal Tea
  • Peppermint Tea
  • Black Cherry Berry Hibiscus Tea       
  • Raspberry Zinger Hibiscus Tea
  • Honey Vanilla Chamomile
  • Red Rooibos Tea

Red rooibos tea comes in a variety of flavors that children may enjoy:

  • Cherry Apple (Republic of Tea)
  • Strawberry Vanilla (Republic of Tea)
  • Strawberry Pomegranate (Stash)
  • Madagascar Vanilla (Celestial Seasonings)

Prepare a simple sun tea:

  1. Grab a 2-quart pitcher or jar (with a cover) and fill it with water.
  2. Add 8 teabags of your choice.
  3. Set it outside in a sunny location.
  4. Cap your pitcher and leave it in the sun for about 2 hours.
  5. Store it in the refrigerator after that to finish the steeping process.
  6. Optional: Add lemons, oranges, raspberries, or limes to give it a little fruity flavor!

The Menu

Offer a selection of goodies to eat that pair well with your tea. Review the recipes we share below. Choose to make a few mini-sized treats including tea sandwiches, quiche, or strawberry cheesecake bites. Cut your sandwiches into different shapes using these guidelines to give each flavor a different visual presentation:

  • Triangles: Cut the sandwich in half on the diagonal. Then, cut each diagonal in half.
  • Squares: Cut the sandwich into quarters by cutting it in half crosswise, twice.
  • Rectangles: Cut each assembled sandwich into three narrow strips.
  • Rounds: Use a decorative cookie or biscuit cutter to cut shapes into the bread. Make extra of this style to account for the outside scraps. Consider making croutons with what remains!

Lemon Dill Cucumber Sandwiches (Serves 4)


  • 6 oz. cream cheese
  • 1 Tbsp. sour cream
  • 1 Tbsp. mayonnaise
  • ½ Tbsp. lemon juice (freshly squeezed)
  • ½ clove garlic, minced
  • ⅛ tsp. salt
  • ⅛ tsp. onion powder
  • ⅛ tsp. dill
  • 1 English cucumber, sliced thin
  • ⅓ lb. wheat or multigrain bread loaf, sliced (crust removed)


  1. Add all ingredients except cucumber and bread to a medium-sized mixing bowl.
  2. Using a hand mixer, mix on medium speed until smooth and well combined. This part can be made in advance for up to 2 days if kept refrigerated.
  3. To assemble the sandwiches, spread a tablespoon of the dill sauce across each of the slices of bread.
  4. Divide the sliced cucumbers over the bread slices, slightly overlapping.
  5. Top with the remaining bread slices and cut into triangles or rectangles.

Recipe adapted from The Anthony Kitchen.

Carrot & Raisin Sandwiches (Serves 4)


  • 1 large carrot, grated
  • 2 Tbsp. raisins
  • 1 Tbsp. olive oil
  • ½ Tbsp. white wine vinegar
  • 1 Tbsp. chopped mint
  • 4 to 6 slices whole wheat bread
  • 3 Tbsp. hummus


  1. Mix the carrots, raisins, olive oil, and vinegar. Season and add mint.
  2. Spread 2 to 3 slices of bread with hummus, top with carrot mix, and sandwich with 2 to 3 more slices of bread.
  3. Press down slightly to secure. Trim off the crust.
  4. Cut into desired shapes.

Recipe adapted from Good Food.

Red Pepper & Pesto Tea Sandwiches (Serves 4)

Tree nut allergy? Store-bought pesto may contain pine nuts. Check ingredients or look for a nut-free alternative.


  • 4 to 6 slices of wheat bread
  • ½ cup pesto
  • 1 jar (8 oz.) roasted red peppers, drained and chopped


  1. Lay out 2 to 3 slices of bread and spread each with a heaping tablespoon of pesto.
  2. Sprinkle with chopped red peppers and top with remaining 2 to 3 slices of bread.
  3. Press down lightly to secure. Trim off the crust.
  4. Cut into desired shape.

Recipe adapted from Jamie Geller.

Smoked Salmon Tea Sandwiches (Serves 4)


  • 4 slices soft whole wheat bread
  • 4 oz. light cream cheese
  • 1 oz. smoked salmon, pieces
  • 1 slice of fresh lemon
  • 1 Tbsp. minced chives
  • 1 Tbsp. minced fresh dill


  1. Pulse the cream cheese, salmon, and juice from the slice of lemon in a food processor until mixed well.
  2. Transfer the cream cheese mixture to a small bowl and add chives and dill. Mix well.
  3. Spread the salmon mixture onto 2 slices of bread. Top with remaining 2 slices.
  4. Trim off the crust. Slice into thirds (long finger-like shape).

Very Gouda Turkey Tea Sandwiches (Serves 4)


  • 4 slices whole wheat bread, crust trimmed
  • 1 Tbsp. mayonnaise
  • 1 Tbsp. cranberry sauce
  • 2 slices deli turkey
  • 1 apple
  • 2 slices gouda cheese
  • ½ cup baby spinach


  1. Mix mayonnaise and cranberry sauce. Spread over each slice of bread.
  2. Thinly slice the apple.
  3. Layer the turkey, apples, cheese, and spinach over 2 slices of bread. Top with the remaining 2 slices of bread. Cut each sandwich into quarters.

Easy Mini Quiche Bites (Makes 24)


  • 24 phyllo dough shells
  • 2 eggs
  • ½ cup milk
  • ¼ tsp. garlic powder
  • ⅛ tsp. thyme
  • ¼ cup shredded cheese (cheddar or another favorite)

Optional Add-Ins: (⅓ cup total needed)

  • Diced ham (pairs well with peppers and cheddar)
  • Chopped broccoli (pairs well with cheddar)
  • Diced peppers (pairs well with ham and cheddar)
  • Chopped asparagus (pairs well with Swiss cheese)
  • Chopped baby spinach (pairs well with feta)
  • Diced turkey sausage (pairs well with red pepper and cheddar)
  • Diced tomatoes (pairs well with fresh basil and mozzarella)


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Add parchment paper to a baking sheet and place the phyllo shells on top.
  3. Evenly divide your optional add-in to the phyllo shells. If you want to make a variety, add different ingredients to different shells.
  4. In a small bowl, mix eggs, milk, garlic powder, and thyme. Whisk together until frothy.
  5. Fill each phyllo shell with egg mixture.
  6. Top with cheese of your choice.
  7. Bake for 25 minutes until cheese is melted and eggs are puffy.
  8. Remove from oven and serve hot.

Strawberry Cheesecake Bites (Serves 4)


  • 10 large strawberries
  • 4 oz. cream cheese, softened
  • 2 Tbsp. strawberry jam
  • 1 ½ Tbsp. powdered sugar
  • ⅛ tsp. almond extract


  1. Place softened cream cheese, jam, sugar, and extract in a small bowl; stir until well combined.
  2. Chill for 10 to 15 minutes.
  3. While cream cheese chills, rinse strawberries, and pat dry. Leaving leaves on, slice each strawberry in half lengthwise and set aside on a plate or serving platter with cut side up. Trim a bit from the other side to ensure they lay flat.
  4. Spoon the cream cheese mixture into a Ziploc bag. Cut a small slice out of the bottom corner. Pipe onto each of the strawberry halves.
  5. Serve immediately or refrigerate for up to 3 hours.

Recipe adapted from The Kitchen is my Playground.

About the Author

Nicole Spain, MS, RDN

Childhood nutrition has been Nicole’s passion for more than 20 years. She is a Registered Dietitian Nutritionist (RDN) with a Master of Science (MS) in Nutrition and Dietetics from Northern Illinois University. During her career with Learning Care Group (LCG), Nicole has assisted with developing and implementing the company’s proprietary Grow Fit program. Through her curated menus, the healthy lifestyle initiative positively impacts approximately 100,000 children daily in LCG’s 1,050+ schools. She aided in the rollout of the Veggies Early & Often campaign in 2021 and helped LCG be recognized as the 2017 Partner of the Year by the Partnership for a Healthier America. Since 2004, she’s also been an active Junior League member and developed the Kids in the Kitchen program for their Detroit and Milwaukee chapters. Nicole and her husband, John, have three children. In her spare time, Nicole competes on a rowing team with the Detroit Boat Club Crew.