Do you know the trick to getting a tea flavor in your baking? Here is how you make tea-infused cakes and other desserts and expand your repertoire.
The best way is to use strong loose tea and steep it in unsalted butter or milk, which will infuse the bake with the tea’s fragrance. With these two, you can make a tea infused butter to use in your recipe instead of the normal butter! Or you can boil the milk with tea too, for even more flavor.
We suggest you use our Lemonverbena tea which has a strong citrus smell!
You will have to use slightly more butter than usually. It will vary depending on the type of tea that you use and how good you are at pressing the butter out of the wet tea leaves
2 grams or approximately 1 1/2 teaspoons of whole-leaf tea per tablespoon of butter.
- Melt the butter and the milk in a saucepan and set over a low heat.
- Add the tea leaves.
- Continue heating the mixture for about 5 minutes.
- Remove from the heat and allow to cool for another 5 minutes.
- Pour the mixture through a fine sieve, pressing hard on the tea leaves and then discarding them. Some of the liquid will have evaporated and some will get lost in the teabags, but you should still have most of the butter and milk mixture left.
- Let the mixture come to room temperature and then use it as you would regular butter in your baked goods.
Enjoy your herbal infused cake or cupcake!