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Delicious Tea-Infused Desserts To Try

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Delicious Tea-Infused Desserts To Try


America is a nation of tea lovers — over 159 million Americans are drinking tea on any given day. A good cup of tea is the perfect afternoon pick-me-up or soothing bedtime drink. But now, you can enjoy your favorite tea for dessert. Whether it’s early grey, matcha, or oolong, any and every kind of tea can be infused into numerous desserts including ice cream, poached pears, and muffins. Tea offers a fresh, subtle flavor that compliments your favorite sweet treats beautifully.


Earl grey ice cream


Earl grey tea lends a delightful, fruity flavor to ice cream. In a medium saucepan, combine two cups of milk with 1 ¼ cup of cream. Add the seeds of one vanilla bean. Add ¼ cup black tea to the mixture, heat to a simmer, and remove from heat. Cover and steep for five minutes. In a separate bowl, combine five egg yolks and ½ cup sugar. Beat to combine. Strain the steeped tea into the egg-sugar mixture and stir until combined. Cook the mixture on medium heat until thickened (about ten to fifteen minutes). Place in a bowl, cover with plastic wrap, and refrigerate for four to six hours or overnight. Pour the mixture into an ice cream maker and use as instructed; an ice cream maker with a digital timer is simplest to operate.


Green tea honey saffron pears


Green tea honey saffron pears is a healthy yet delicious dessert. In a large saucepan, combine 1 ½  cups of green tea, one sliced orange, one cinnamon stick, two star anise, a pinch of saffron, and ⅓ cup raw honey. Heat on medium, bring to boil, and reduce heat. Add four peeled pears and poach for twenty minutes turning occasionally. Once pears have softened remove from heat, cool, and steep overnight. Serve with coconut yogurt, walnuts, and drizzled with the poaching liquid.


Double chocolate Irish tea infused muffins


Preheat oven to 350 degrees F and line fifteen muffin tins. In a saucepan, gently simmer one cup of coconut milk. Add two servings of black loose leaf tea and steep for ten minutes. Meanwhile, blend ¾ cup of steel cut oats into flour. Transfer to a bowl and add: ¼ cup oats, one cup rye flour, ½ cup cocoa powder, two teaspoons baking powder, one teaspoon baking soda, and one teaspoon salt. Whisk to combine. To the milk, whisk in one teaspoon vanilla, three eggs, ⅔ cup maple syrup, and 2/3 cup olive oil. Add wet ingredients to the dry, stir to combine, and fold in one cup of chopped dark chocolate. Pour batter into paper liners and bake for fifteen-twenty minutes. Allow to cool and eat.


There you have it. Three delicious tea-infused recipes for you to enjoy. Once you start infusing tea into your desserts, you’ll never go back.


Thank you to freelance contributing author, blogger Jennifer Porter for this article!



 











 

 

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