Baking with Tea
Did you know you can bake with tea? There are multiple methods to use, but here are three of the best ones!
Mix ground tea leaves with dry ingredients
“Add finely ground [tea] to your flour before adding it to your recipe. We want as fine a texture of the tea as possible, so a food processor is ideal. However, a mortar and pestle will work in a pinch. The speckled effect from the tea not only looks appealing but also gives a little hint as to what may be inside.”
Annabelle Nicholson at King Arthur Flour
Steep the tea in liquid
“You can steep the tea in warm milk or water for 5 minutes, or you can steep the tea in cold milk overnight. This is another great method for frostings since many of them don’t use butter, and the flavored cream is wonderful in a cup of tea, too.”
Jessica Marcy at Plum Deluxe
Infuse butter with tea
“In a small saucepan, melt unsalted butter until just liquid, and add the tea leaves. Continue heating the mixture for about 5 minutes on low heat. Then remove from the heat and allow to stand for another 5 minutes or until the butter is discernibly tinted by the tea leaves. Pour the mixture through a fine sieve, pressing hard on the tea leaves and then discarding them. Let the butter come to room temperature and then use it as you would regular butter in your baked goods."
Stef Pollack at the Cupcake Project
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Welcome to RefuTea! I hope you explore the blog for stories about the refugees impacted by RefuTea, blog series on entrepreneurship and tasty tea recipes!