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Cooking Tips

Baking with Tea

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If you are tea fanatic, then you’ve probably tried baking with tea.  And you probably know that baking with tea is a bit trickier than it seems.

When you grind the tea and put it in the batter, the tea won’t release its flavor and you’ll have bits of leaves in your food. If you steep the tea into the milk, you’ll get the tea flavor in the milk but after the baking process the tea flavor seems to vanish. So how do you get the tea flavor into your baking? The best method: make tea butter!

By infusing the tea into the butter you get the tea flavor in the baked good while also eliminating the possibility of tea leaves in the food. There are only two things you need: unsalted butter and strong loose leaf tea.

Ingredients:

  • Unsalted butter

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  • Premium loose leaf tea (You need approximately 1 1/2 teaspoons of tea per tablespoon of butter)

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Instructions:

  1. In a small saucepan, melt the butter until just liquid.
  2. Add the tea leaves. butter&leaves_blog
  3. Continue heating the mixture for about 5 minutes on low heat.
  4. Remove from the heat and allow to stand for another 5 minutes or until the butter is discernibly tinted by the tea leaves.buttertinted_blog
  5. Pour the mixture through a fine sieve or a cloth. Press hard on the tea leaves to squeeze out as much butter and then discard leaves.
  6. Let the butter come to room temperature.
  7. Add to whichever recipe that has unsalted butter (but add a little more than called for).

What’s nice about having infused-tea butter is that you can make any “normal” or “standard” recipe into something truly unique and tea-inspired. From out-of-box cupcakes to pasta sauce, you can use the tea-infused butter to bring the overtones of tea to your dish! We recommend Lavender or Earl Grey for baking, and Ceylon or Lapsang for savory meats.

Using this recipe we turned a normal lemon muffin, into an Earl Grey lemon muffin!

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