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Recipe Roundup: Maple Chai Tea Latte

Recipe Roundup is a biweekly post where we share our favorite recipes that include a tea ingredient. We share recipes every 1st and 3rd Wednesday of the month.

Hello, my fellow tea-drinkers! We’ve taken a wonderful month off of blogging duties. It was a much-needed respite after the craziness of the holidays. 

We’d like to jumpstart our 2019 Recipe Roundup with this delish recipe for Maple Chai Tea Latte from Through Her Looking Glass

Ingredients

  • 1 1/2 cups choice of milk (regular, almond, coconut etc.)
  • 1-2 chai tea bags (2 for stronger flavor – in this case, use 1-2 scoops of our chai tea in either a DIY tea bag or in a mesh tea infuser)
  • 1/2 teaspoon pure vanilla extract
  • 1 tablespoon pure maple syrup
  • Optional: ground cinnamon, nutmeg or allspice

Instructions

  1. Heat milk until steaming (not boiling) in the microwave or in a saucepan on the stovetop.
  2. Pour steaming milk over chai tea bag(s) in mug and steep 3-5 minutes.
  3. Remove tea bag(s).
  4. Stir in vanilla and maple syrup.
  5. Pour into a mug and serve hot.
  6. Optional : lightly dust with ground cinnamon, nutmeg or allspice.

Hope this recipe warms you right up!

Tea and Crumpets,
Ashley

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Recipe Roundup: Earl Grey Cupcakes

Recipe Roundup is a biweekly post where we share our favorite recipes that include a tea ingredient. We share recipes every 1st and 3rd Wednesday of the month.

Check out this recipe for Earl Grey cupcakes and lemon buttercream by Foodie with Family!

Ingredients

Ingredients for Earl Grey Cupcakes:

  • 2 cups whole milk
  • 5 Earl Grey tea bags
  • 1 cup butter at room temperature
  • 2 cups sugar
  • 4 eggs
  • 1 teaspoon pure vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt

Ingredients for Lemon Buttercream:

  • 1 stick 8 tablespoons or 4 ounces by weight butter, softened to room temperature
  • 4 cups 1 pound, by weight powdered sugar
  • 6 tablespoons heavy cream or chilled infused Earl Grey whole milk
  • 2 teaspoons lemon extract

Instructions

To Make the Cupcakes:

  1. Pour the milk into a heavy-bottomed saucepan with a tight fitting lid. Scald the milk (heat until it is steaming and many tiny bubbles have formed in the milk around the edge of the pan. Add the tea bags, remove the pan from the heat and put the lid in place. Let the milk cool to room temperature like this. When the milk is cool, squeeze the excess liquid from the tea bags and discard them. Measure one cup plus 2 tablespoons of the cooled infused milk and reserve the rest.
  2. Preheat oven to 375°F.
  3. In a stand mixer fitted with the paddle attachment (or a mixing bowl with an electric hand-held mixer) beat together the butter and sugar until lighter in colour and fluffy.
  4. Add the eggs, one at a time, beating well after each addition and scraping down the bowl. Add the vanilla extract and beat well.
  5. In a separate bowl, whisk together the flour, baking powder and salt.
  6. Add about 1/3 of the flour mixture to the butter/egg/sugar. Beat on low just until combined. Add about 1/3 of the infused milk that you measured. Again, beat just until combined, scrape down the sides of the mixing bowl and repeat -flour, milk, flour, milk- until both flour and milk are completely incorporated.
  7. Line 24 muffin/cupcake wells with cupcake liners and spray lightly with non-stick cooking spray. Fill the liners about 2/3 full of cupcake batter.
  8. Bake for 18-22 minutes, or until they spring back when pressed lightly or a toothpick inserted into the center of a cupcake comes out clean.
  9. Let the cupcakes cool in the pan for 5 minutes before turning out onto a cooling rack to finish cooling completely.

To Make the Lemon Buttercream:

  1. In a stand mixer fitted with the whisk attachment (or a mixing bowl with a handheld electric mixer) beat the butter on high until it is light and fluffy. Gradually add in the powdered sugar until incorporated. Then, with the mixer on high, whisk in the cream or infused milk and the lemon extract until the buttercream is light and fluffy. Use an offset spatula to smear the buttercream on the cupcakes or load it into a pastry bag with a big tip to pipe on the frosting.

Tea and Crumpets,
Ashley

Spill the Tea: Have you made this recipe or one similar? Share your experience with us in the comments!

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Recipe Roundup: Chai French Toast Skewers

Recipe Roundup is a biweekly post where we share our favorite recipes that include a tea ingredient. We share recipes every 1st and 3rd Wednesday of the month.

Ready for a chai-tastic French toast? We are!

Okay, even thinking about this recipe makes us salivate. What better way to start off any holiday morning than with Chai French Toast Skewers by Lauren Grier? Not only is it absolutely scrumptious, the only “special” ingredient you’ll need is brewed chai tea, and we just so happen to carry an amazing line of Australian Chai from Prana Chai

Another awesome note about this recipe? It can be made ahead of time! We can’t think of anything that encompasses the holidays more than this! Read on for the recipe.

Chai French Toast Skewers*

What You’ll Need

  • 4 eggs
  • 1/3 cup buttermilk
  • 1/3 cup whole milk
  • ¼ teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • ½ cup brewed chai tea
  • 2 tablespoons granulated sugar
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground pepper
  • 8 slices Texas Toast, or other thickly-sliced white bread
  • 4 tablespoons unsalted butter, divided (I used less)
  • powdered sugar, for garnish
  • maple syrup, for garnish

Instructions

  1. In a large bowl whisk together the eggs, buttermilk, whole milk, kosher salt, vanilla extract and chai tea. In another small bowl combine the sugar, cinnamon, cardamom, ginger, cloves and pepper.
  2. Lay the bread slices on a baking sheet. Dust the tops and bottoms of each slice with some of the cinnamon sugar mixture. Go as heavy or as light as you want! Next, cut each slice into four 1-inch cubes.
  3. Preheat a large skillet to medium heat. Melt 1 tablespoon of butter on the pan. In batches, lightly dredge the bread cubes through the chai milk mixture making sure to shake off any excess batter. Cook the bread cubes on both sides until golden brown, or for about 4 to 5 minutes. Repeat the process until all the bread cubes have been cooked.
  4. Next, take a skewer and thread on 4 to 5 bread cubes. Place the skewer on a plate. Repeat the process until all the skewers have been assembled. Serve the Chai French Toast Skewers with powdered sugar and maple syrup.

Note: These skewers can be assembled and made ahead of time. To reheat, simple preheat your oven to 375°F and line a baking sheet with foil. Spray the foil with nonstick cooking spray and place the skewers on the baking sheet. Place the baking sheet into the oven for about 5 to 7 minutes or until heated through.

Happy cooking, communi-tea!

Tea and Crumpets,
Ashley

Have you made this recipe? Share your experience with us in the comments!

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Recipe Roundup: Tea-Rubbed Maple Turkey

Recipe Roundup is a biweekly post where we share our favorite recipes that include a tea ingredient. We share recipes every 1st and 3rd Wednesday of the month.

Hello, fellow tea-lovers! It’s holiday season, and we’ve got the ultimate turkey tip to impress your guests this Thanksgiving: Tea-Rubbed Maple Turkey!

I know, I know – tea on turkey? What junk are we smoking and where can you get some?! Ha! But in all seriousness, the magic comes from the Lapsang Souchang premium tea in the rub.

We made this recipe last year and it was the juiciest turkey any of us had ever had. It was tender, smoky; it literally melted in our mouths. We are definitely making it again this year as our show-stopping bird for Thanksgiving.

Here are some of the “in progress photos.”

The rub seasoning with the Lapsang Souchong tea leaves.
Getting our buddy ready for the oven.
All dressed up and ready for the show!
Finished! Look at that glorious glaze!

Check out the recipe below to see how just how easy it is to create an unforgettable main course.

Tea-Rubbed Maple Turkey Recipe*

Ingredients

Instructions for the Turkey

  • Mix rub ingredients together and rub half the mixture under the skin of the turkey breast, thighs and drumsticks. Rub the remaining mixture over the skin of the turkey and leave uncovered in the refrigerator overnight up to 24 hours.
  • Roast at 325 for 2 hours (magazine suggests putting 4 cups of water in the roasting pan) then remove from over when thickest part of the thigh registers registers 155-160.
  • Baste with 1/4 cup of glaze and return turkey to oven until breast registers 160 and thigh 175 approximately an hour to an hour and a half basting every half hour.

Instructions for the Glaze

  • Steep 2 heaping tablespoons of lapsang souchang tea in boiling water for 4 minutes. Combine 1/2 cup of tea with1/2 cup pure maple syrup, 1/4 cup soy sauce, 2 Tblsp unseasoned rice wine vinegar,1/2 teasp ground white pepper in a sauce pan and cook over medium heat for 8 to 10 minutes, cook down to about 3/4 of a cup. Reserve 1/2 cup to serve with turkey and use 1/4 cup for basting.

*Original recipe from Milk Street Magazine Nov-Dec 2017 (pg 16)

Ready to make it yourself? Order your Lapsang Souchong today!

Happy cooking, communi-tea! 

Tea and Crumpets,
Ashley

Have you made this recipe or a similar turkey recipe? Share your experience with us in the comments!