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Tea Treats & Desserts
Boston Tea Company’s passion for tea infiltrates to its love to create! Sure, we drink tea, but what else can we do with it? Cook, of course! It’s like adding spices to your favorite recipe, only tea is usually brewed first! We’ve tried these recipes and found as much pleasure in preparing them as we did in sampling them! We hope you enjoy cooking with tea, too.
1) Earl Grey Shortbread Cookies
Ingredients
• 2 C. all-purpose flour
• 2 T loose Boston Tea Earl Grey black tea leaves
• 1/2 tsp salt
• 3/4 C. confectioners' sugar
• 1 tsp pure vanilla extract
• 1 C. (2 sticks) butter, room temperature
Directions
1. Preheat oven to 375 degrees F.
2. In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour.
3. Add confectioners' sugar, vanilla, and butter.
4. Pulse together just until a dough is formed.
5. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter.
6. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.
7. Slice the log into 1/3-inch thick disks.
8. Place on parchment-lined or silpat-lined baking sheets - 2 inches apart (depending on size of sheets you may need 2 sheets).
9. Bake for 12 minutes or until the edges are just brown.
10. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature. Here’s a buttery cookie, bursting with bergamot – perfect with a cup of afternoon tea!
The above recipe for Earl Grey Shortbread Cookies courtesy of Claire Robinson at foodnetwork.com from Show: 5 Ingredient Fix; Episode: French Bistro at Home.
2) Oriental Tea Treats
Ingredients
• 1 C. butter
• 1 3/4 C. brown sugar
• 3 C. flour, sifted
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 C. brewed Boston Tea’s Oriental Treasure green tea
• 1 tsp vanilla
• 1/4 C. crystallized ginger
• 1 C. blanched almonds, chopped
Directions
1. Preheat oven to 350 degrees F.
2. Brew tea by steeping 1/4 teaspoon tea leaves in 1/4 cup boiling water for 2 to 3 minutes.
3. Remove from heat and let cool until lukewarm.
4. Strain tea into a glass measuring cup and set aside.
5. Cream the butter and sugar in a mixer.
6. Add tea and continue mixing.
7. In a separate bowl, combine flour, baking soda and salt and stir into creamed mixture and mix well.
8. Add tea, vanilla, ginger and almonds.
9. Shape 1 teaspoon of dough into a ball. Place 2 inches apart on an ungreased baking sheet.
10. Bake for 12 to 15 minutes. Go ahead, treat yourself!
The above recipe for Oriental Tea Treats is adapted from cooks.com
3) Chocolate Chai Snickerdoodles
Ingredients
• 1 T Boston Tea’s Bombay Chai
• 2 1/4 C. sugar
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp ground cardamom
• 1/2 tsp allspice
• 1/2 tsp white pepper
• 1/2 C. unsweetened cocoa powder
• 1 C. softened unsalted butter
• 2 eggs
• 2 tsp vanilla extract
• 2 1/4 C. flour
• 1 1/2 tsp baking powder
Directions
1. Preheat oven to 350 degrees F.
2. Melt butter and add loose tea.
3. "Steep" tea in butter for 10 minutes, strain.
4. Allow chai-butter to cool for 30 minutes.
5. Stir together the sugar with all of the spices in a small bowl.
6. Remove 1/2 C. of mixture to a plate on the side for dredging the cookies.
7. Add cocoa to remaining mixture and stir to blend.
8. Beat butter with electric mixture until fluffy.
9. Add the spiced cocoa mixture and beat until creamy.
10. Add eggs and vanilla.
11. Add flour and baking powder at low speed until combined.
12. Form 1-tablespoonful sized balls. Roll them in the reserved sugar mixture and arrange 2 inches apart on parchment-lined baking sheets.
13. Bake for 12-15 minutes.
14. Cool on the pan for a few minutes before transferring to a rack to cool. Share these snickerdoodles with your schnookums!
The above recipe for Chocolate Chai Snickerdoodles courtesy Tavalon for www.behindtheburner.com
4) Chamomile-and-Almond Cake
Ingredients
• 4 T unsalted butter, melted, plus additional for pan
• Flour for pan
• 1/4 C. sliced almonds, toasted
• 3 1/2 T Boston’s Organic Lemon, Honey & Chamomile rooibos tea leaves
• 1 C. plus 2 T whole blanched almonds
• 3/4 C. sugar
• Salt
• 4 large eggs, 1 separated
• Grated zest of 1 lemon
• 3 T cornstarch
• 1/4 tsp baking powder
• Cooking-oil spray
• Confectioners’ sugar
Directions
1. Preheat oven to 320 degrees F.
2. Butter a 9-inch cake pan, then, dust with flour and shake out excess flour.
3. Sprinkle sliced almonds onto the bottom of the pan.
4. In a food processor, grind tea, whole almonds, sugar and a large pinch of salt into a paste. If the mixture is dry, add 1 egg white to form a paste. Otherwise, add the white at the end of the processing.
5. Transfer almond paste to a mixer fitted with a paddle attachment.
6. Add 1 yolk and 1 egg and beat on medium-low for 1 minute.
7. Add a second egg and beat for another minute.
8. Add the last egg and lemon zest and beat on medium for 5 minutes.
9. Using as few strokes as possible, fold in the cornstarch and baking powder with a rubber spatula until mostly combined.
10. Pour in melted butter, a little at a time, folding just until combined. Do not overmix.
11. Pour batter into cake pan and bake for 40 minutes or until the top is just set.
12. Let cool for 3 minutes.
13. Grease a cake plate with cooking-oil spray. Turn the cake out onto the plate.
14. Cool fully, then cover with foil until ready to serve.
15. Dust with confectioners’ sugar. You gotta grab this almond delight!
*Makes 12 servings
The above recipe for Chamomile-and-Almond Cake was adapted from "Aroma," by Mandy Aftel and Daniel Patterson of Coi Restaurant and excerpted from New York Times (Steep Increase).
5) Black Tea Chocolate Cake
Ingredients
• 4 eggs, separated
• 1 C. butter
• 1 2/3 C. white sugar
• 1 C. brewed Bentley’s English Breakfast black tea, cold
• 2 C. all-purpose flour
• 1 1/2 T baking powder
• 1/3 C. dry bread crumbs
• 1/3 C. unsweetened cocoa powder
• 1 C. chopped hazelnuts
Directions
1. Preheat oven to 360 degrees F.
2. Grease and flour a 9-inch Bundt pan.
3. In a large bowl, cream the egg yolks, butter and white sugar together until light and fluffy.
4. Gradually beat in black tea.
5. In a separate bowl, combine flour, baking powder, bread crumbs, cocoa powder, and hazelnuts; fold into tea mixture until just incorporated.
6. In a large clean glass or metal bowl, whip the egg whites until stiff peaks form.
7. Fold the egg whites into the tea batter.
8. Pour the batter into the prepared pan.
9. Bake for 60-70 minutes or until a toothpick inserted into the center, comes out clean.
10. Cool cake in the pan for at least 20 minutes before turning out onto a wire rack to cool completely.
*Chef’s note: "This is an Austrian recipe that was passed on from one generation to the next in my family. The secret of this cake's full flavour and softness: Prepare it one day in advance before eating it!" -Marlies Monika
The above recipe for Black Tea Chocolate Cake submitted by Marlies Monika at allrecipes.com
6) Chocolate-almond Brioche Pudding with Oolong
Ingredients
For Pudding:
• 1 C. milk
• 1 can (13 1/2 oz.) almond milk
• 1/2 C. heavy cream
• 2 T Boston Tea’s Vanilla Almond oolong tea leaves
• 4 large egg yolks
• 1/3 C. sugar, plus additional as needed
• 4 1/2 oz. bittersweet chocolate, finely chopped
• Large pinch of salt
• 2 1/2 C. brioche, cut into 1/2-inch cubes
• Strawberries, fresh whipped cream, and sliced almonds to garnish
For whipped cream:
• 1 C. whipping cream
• 1/2 C. sugar
• 1 tsp vanilla
Directions
1. Preheat oven to 275 degrees F.
2. In a large saucepan, combine milk, almond milk and cream.
3. Heat to just below a simmer.
4. Stir in tea and remove from heat.
5. Cover and let stand until the mixture is infused with the tea flavor, about 3 to 5 minutes.
6. In a large bowl, whisk together the egg yolks and 1/3 cup sugar. Set aside.
7. Bring a kettle of water to a boil.
8. Add chocolate to the warm tea mixture and stir until melted.
9. Pour through a fine-mesh strainer into egg yolk mixture, stirring to combine.
10. Stir in salt and brioche and let sit for 5 minutes.
11. Ladle pudding into 4 shallow 1 1/2-cup baking dishes or other heatproof bowls and place in a deep pan.
12. Add enough boiling water to the pan to come about halfway up the sides of the dishes.
13. Bake45-60 minutes or just until the puddings are set.
14. Serve the puddings warm from the oven (or reheat in a low oven), topped with fresh cream, sliced almonds sprinkled on top and a strawberry on the side. This decadent dessert oozes chocolatey goodness!
*Makes 4 servings
*To make whipped cream: Add cream, sugar and vanilla into a mixing bowl and whip until stiff peaks form.
The above recipe is a variation of Chocolate-brioche pudding with Lapsang Suchong and Mango by Jake Godby and excerpted from New York Times (Steep Increase).
7) Earl Grey Mousse with Dried Pear Slices and Raspberries
Ingredients
For the pears:
• 2 pears,
• icing sugar
For the mousse:
• 100 g dark chocolate (I used Lindt 70%)
• 5 oz. + 5 oz. + 2 T. heavy cream
• 1 T. Boston Tea’s Earl Grey tea leaves
• 5 oz. sugar
• 2 T. water
• 4 egg yolks
• 2 sheets gelatin
Directions
1. Wash and dry the pears and slice them thinly.
2. Place the slices on a papered cookie sheet and sprinkle with icing sugar.
3. Dry in the oven at 300 degrees F. for about an hour, or until they are crisp to the touch.
4. Let cool, then carefully peel off the parchment paper.
5. Chop the chocolate very finely and place into a bowl.
6. Bring 5 oz. of cream and 1 tablespoon tea to a boil.
7. Remove from heat and let steep for a few minutes, then strain and discard tea leaves,
8. Bring the cream back to a boil, and pour over the chocolate, stirring gently until the chocolate melts.
9. In another pan, bring sugar and water to a boil.
10. Slowly add the egg yolks to the hot sugar syrup while beating with a handheld electric mixer.
11. Keep beating for a minute or so, then transfer into the bowl of your standing mixer and beat until very light and airy.
12. In separate bowl, beat 5 ounces of cream to soft peaks.
13. Fold the chocolate mix and the cream into the beaten egg mixture.
14. Soak the gelatin leaves in cold water for five minutes, then squeeze off excess water and dissolve into the remaining 2 tablespoons of cream, that were heated to help with dissolving.
15. Fold the gelatin cream into the mousse and let rest in the fridge for about an hour.
16a. Spoon lumps of mousse onto pear slices (*Chef’s note: try to make this look attractive).
Or
16b. Alternatively, you may choose to serve mousse in whatever dish you desire and nestle the pear slices on the side. It’s a mouth-watering mousse that’ll make you lick the bowl!
*Makes 5-6 servings
The above recipe for Earl Grey Mousse with Dried Pear Slices and Raspberries adapted from Glorian Ruoka & Viini, posted by Denin for http://cloudberryquark.blogspot.com/2007/04/hay-hay-its-earl-grey-mousse-with-pear.html
8) JASMINE TEA GANACHE
Ingredients
• 10 oz. heavy cream
• 1 oz. light corn syrup
• 1 1/4 oz. Bentley’s Royal Jasmine tea leaves
• 9 oz. bittersweet chocolate, chopped
• 4 1/2 oz. milk chocolate chopped
• ¼ oz. rum
Directions
1. Chop chocolate into small pieces, approximately 3/8-inch.
2. Boil together the cream and light corn syrup.
3. Add jasmine tea and simmer for 1 minute.
4. Strain tea and pour over the bittersweet chocolate and milk chocolate.
5. Mix ingredients only enough to incorporate.
6. Allow to cool to 90 degrees and stir in rum.
7. Pour into a shallow dish that has been lined with waxed or parchment paper.
8. The filling should be 5/8-inches thick.
9. Allow to cool overnight or until firm, covered in refrigerator.
10. Cut into squares. It’s ganache with panache!
*Makes 12 servings
The above recipe courtesy Ming’s Restaurant, Palo Alto, CA for foodnetwork.com; Show: Food Network SpecialsEpisode: Three Wedding Feasts
9) White Tea Snow Sorbet
Ingredients
• 3 1/2 C. cold water, filtered
• 2 C. sugar
• 1/2 C. Boston Tea’s Organic Peony white tea leaves well packed
• Freshly squeezed juice of 1/2 lemon (or 1 lime)
Directions
1. In a teakettle or saucepan over high heat, bring 1 1/2 cups of cold, filtered water to a boil.
2. Remove from heat and let cool to 165 degrees F, or about 7 minutes.
3. Combine remaining 2 cups water and sugar in a heavy saucepan over medium-high heat.
4. Bring to a boil and simmer gently, uncovered, for 1 to 2 minutes, to completely dissolve sugar.
5. Pour mixture into a 1 quart measuring cup and set aside to cool.
6. Steep tea leaves in the165 degrees F water, for 3 minutes, covered.
7. Pour brewed tea through a strainer, reserving it and the leaf tea, and let both rest for 1 to 2 minutes.
8. Recombine the brewed tea with the tea leaves and steep again, for a full 5 minutes, covered.
9. Strain the twice-brewed tea into sugar syrup, and stir in lemon juice.
10. Cover and let chill in the refrigerator for at least 4 hours or up to overnight.**
11. Pour mixture into an ice-cream maker and freeze according to the manufacturer's instructions.
12. Serve immediately or transfer to an airtight container and store in the freezer for up to 3 days. This snow melts rapidly, so scoop and serve quickly in chilled bowls.
13. Garnish sorbet with candied citrus peel, chopped crystallised ginger, a simple crisp cookie such as a crêpe dentelle, or a thin square of dark chocolate. It's a simply sweet sorbet snowball!
*Makes 1 quart
**Chilling longer than 4 hours improves the texture
The above recipe for White Tea Snow Sorbet courtesy globalgourmet.com from the book: “The Story of Tea: A Cultural History and Drinking Guide,” by Mary Lou Heiss and Robert J. Heiss.
10) Blackberry Black tea sorbet
Ingredients
• 1 1/2 pounds rinsed blackberries
• C. brewed Bentley’s Royal Blackberry black tea
• 1 1/4 C. sugar
Directions
1. In a blender, whirl blackberries until puréed.
2. Pour through a fine strainer into a bowl, pressing pulp with a spatula to extract as much juice as possible; you should have 2 cups purée.
3. Discard solids.
4. Whisk tea and sugar into purée.
5. Cover and chill until cold, at least 3 hours or up to 1 day.
6. Freeze in an ice cream maker (at least 1 1/2 quart capacity) according to manufacturer's instructions until machine stops or dasher is hard to turn.
7. Transfer sorbet to an airtight container and freeze until firm, about 3 hours.
*Makes 5 servings (serving size 1/2 cup)
The above recipe for Blackberry Black Tea Sorbet from http://find.myrecipes.com/recipes/ by Debbie Hughes, pastry chef at Greens Restaurant in San Francisco, CA, as featured in Sunset Magazine, July 2004
11) Black tea gelato with blueberry swirl
Ingredients:
For gelato:
• 1 3/4 C. whole milk
• 1/4 C. heavy cream
• 1/3 C. sugar
• 2 T corn starch
• 1 T or 4 tea bags of Bentley’s Royal Blueberry Cranberry black tea
• Sprig of mint and frozen blueberries to garnish (optional)
For blueberry swirl:
• 1/2 C. blueberries
• 1 T sugar
• 1 tsp corn starch
Directions
1. Pour 1 3/4 cups whole milk into a 2-cup liquid measuring cup.
2. Add 1/4 cup of cream. Stir.
3. Pour 1 1/2 cups of the liquid into a small saucepan.
4. Add sugar to the saucepan and heat over medium heat until you see wisps of steam rising (but it’s not boiling).
5. Turn heat off and steep tea until liquid is a creamy caramel color.
6. Remove tea bag(s) or strain the liquid if you used loose leaf tea.
7. Add corn starch to the remaining 1/2 cup of milk mixture and whisk to combine.
8. Pour into saucepan and whisk again.
9. Return to stove and heat over medium heat, stirring with a silicone spatula to make sure the milk doesn’t burn.
10. Once mixture is the consistency of thin gravy, remove from heat and put it into a bowl to cool to room temperature.
11. Put the bowl in the refrigerator to cool completely.
12. Follow your ice cream maker’s directions to freeze the gelato.
13. When it’s finished, swirl in the blueberry mixture with a spatula.
14. Serve in a tea cup garnished with a sprig of mint and a few frozen blueberries on top! It’s berry delicious!
To make blueberry swirl: In a small saucepan, over low heat, combine blueberries, sugar and starch and mix together. As the blueberries start to release their juices, stir vigorously to slightly crush the blueberries and to ensure the starch doesn’t clump. Turn up the heat to medium and cook, stirring until the sauce has thickened. Cool to room temperature. Place it in the fridge until you’re ready to use.
The above recipe for Black tea gelato with blueberry swirl courtesy http://www.norecipes.com/2008/07/14/black-tea-gelato-with-blueberry-swirl/
12) Green Tea Ice Cream
Ingredients
• 2 C. milk
• 1 C. whipping cream
• 3 T Boston Tea’s Morrocan Mint green tea leaves
• 2 egg yolks
• 3/4 C. granulated sugar
• 1 T corn starch
Directions
1. In a medium saucepan over medium-low heat, bring milk and cream to a simmer.
2. Remove from heat.
3. Stir in green tea leaves and let stand for 10 minutes.
4. In a bowl, whisk egg yolks with sugar until thickened and pale yellow.
5. While continuing to whisk, add corn starch.
6. Gradually whisk in the cream mixture.
7. Return entire mixture to saucepan.
8. Cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon. Be careful not to let it boil.
9. Strain into a clean, large bowl.
10. Let cool to room temperature. Cover and refrigerate until completely cold or overnight.
11. Stir cream mixture. Transfer to an ice cream maker and freeze according to manufacturer's instructions.
The above recipe for Green Tea Ice Cream courtesy globalgourmet.com from the book “125 Best Ice Cream Recipes” by Marilyn Linton and Tanya Linton
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