Cooking With Tea, Again!

Continuing with our series on cooking with tea, we bring to you four delicious recipes by the lovely Aroshaliny from Lil Cupcake Monkey. 

We believe that inspiration can be found anywhere and we just love it when someone finds it in a teacup!
Read further to find out how our teas were transformed from a delicious beverage to sweet treats for the family!

FOR THOSE HOT SUMMER DAYS! 

 
Ice Popsicles – Made With Glow, a Green Tea with Hibiscus & Marigold

Ingredients:

  • Glow tea – 2-3 teaspoons (use about 3 of our silken sachets)
  • Water – 500ml
  • Raspberries – handful
  • Sugar/ honey – optional

Method:

  • Heat the water to boil and cool it for 3-4 minutes or let it boil to 80 degrees Celsius (as it’s a green tea, you cannot use rolling boiling water or it will make the tea bitter!).
  • Add the tea leaves in the water and let it rest for 15 – 20 minutes. Once its cooled down, strain it.
  • Add sugar/honey if you want it sweeter but Glow as a tea is quite sweet naturally.
  • Add few raspberries in the popsicle mold. Pour in chilled tea and keep it in the freezer for 3-4 hours.
  • Enjoy on a hot summer day!

 

A delicious Cold Brew with Our Lemon Aid Green Tea

Ingredients:

  • Water – 1.25 L
  • Lemon-aid tea bags – 6
  • Lemon juice – 2 teaspoons
  • Sugar/ honey/ sweetener – optional

Method:

  • Pour the water in a pitcher, add the tea bags. Let it chill in the refrigerator overnight (about 8 – 12 hours min.).
  • Next morning, remove the tea bags from the pitcher.
  • Add lemon juice for an extra lemony flavor.
  • Add sweetener if you like it sweet.

For those who like an extra kick, add a dash of bourbon in your ice tea!

Pour yourself a large cup and enjoy!

FOR THAT BAKER IN YOU! 

 Bundt Cake – Made with Lemon Aid Green Tea, a blend of Lemon peel & Lemon 

Ingredients:

For cake:-

  • All purpose flour – 120gm + 2 tablespoons for dusting
  • Butter – 100gm
  • Sugar -100gm
  • Eggs – 2 large
  • Baking powder – 1 teaspoon
  • Water – ½ cup
  • Lemon-aid tea bags – 4
  • Lemon zest – 1 teaspoon

Glaze:

  • Icing sugar – 100gm
  • Cream – 2-3 teaspoons
  • Lemon zest – to garnish

Method:

Lemon-aid bundt cake:

  • Heat the water to boil and cool it for 3-4 minutes or let it boil to 80 degrees Celsius (as it’s a green tea, you cannot use rolling boiling water or it will make the tea bitter).
  • Add the tea leaves in the water and let it rest for 15 – 20 minutes. Once its cooled, strain and keep ¼ cup aside.
  • Preheat the oven to 180 degree Celsius. Grease and dust the bundt pan with all purpose flour.
  • In a bowl, cream the butter and sugar until pale and fluffy.
  • Add and beat one egg at a time.
  • Add the lemon-aid tea and lemon zest.
  • Sift the flour and baking powder into the mixture. Mix thoroughly until completely incorporated.
  • Pour the batter into the bundt pan, bake for 40-45 minutes.
  • Once baked, let it cool for 5 minutes before you flip the bundt pan.
  • Once out of the pan, let it cool on a cooling rack.

Glaze:

  • In a small bowl, sift the icing sugar and add cream.
  • Add cream in small amounts until it reaches the right consistency for pouring.
  • Pour the glaze over the cake, let it chill for 30 minutes.

Garnish with lemon slices and enjoy!

Saffron and Rose Muffins with a Kashmiri Kahwa Green Tea Glace 

Ingredients:

Saffron and rose muffins:

  • All purpose flour – 120gm
  • Butter -100gm
  • Sugar – 100gm
  • Eggs – 2 large
  • Baking powder – 1 teaspoon
  • Saffron – few stands
  • Rose water – 1 tablespoon
  • Dried rose petals
  • Milk – 60ml

Kashmiri Kahwa Glaze:

  • Kashmiri Kahwa tea leaves – 2 teaspoons
  • Water – 100ml
  • Icing sugar – 200gm
  • Rose petals / buds – to garnish (optional)

Method:

Saffron and rose muffins:

  • Add saffron to milk and let it seep in for 15 -20 minutes.
  • Preheat the oven to 180 degree Celsius. Line the muffin pan with cupcake liners.
  • In a bowl, cream the butter and sugar until light and fluffy.
  • Add and beat one egg at a time.
  • Add the rose water and the saffron milk into the batter.
  • Sift flour and baking powder into the batter. Mix thoroughly until completely incorporated.
  • Fold in the rose petals.
  • Pour the batter into the cupcake liners to about 2/3rd of the liner. Bake for 20-25 minutes.
  • Check with a wooden skewer to see if completely baked. Let it cool on a cooling rack.

Kashmiri Kahwa Glaze:

  • Heat the water to boil and cool it for 3-4 minutes or let it boil to 80 degrees Celsius (as its green tea, you cannot use rolling boiling water it will make the tea bitter).
  • Add the tea leaves in the water and let it rest for 15 – 20 minutes. Once its cooled, strain.
  • Sift the icing sugar in a bowl, add the tea gradually and whisk.
  • If the mixture is too thin, add more icing sugar. If the mixture is too thick add more tea.
  • Spoon the glaze over the muffins.

Garnish with rose buds/ petals and saffron strand. Enjoy!

If you try these recipes, don’t forget to tag us on Instagram and use #TeaWithGS

Read Aroshaliny’s blogpost here and here, and don’t forget to follow her on Instagram!

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