Cooking with tea has become popular in recent years. You can now find everything from green tea infused ice cream to green tea soba noodles. Gardner Street presents some of our favourite recipes that are a must-try!
We love a good, hot cup of tea to pick up our evening and on those warm, summer days there’s nothing like a tall glass of one of our cold-brewed GLOW tea. But, off late we’ve been looking for ways to get some more of that tea flavour in everything we can get our hands on. Turns out, cooking with tea is a journey of discoveries with no end in sight and we aren’t complaining!
First we start with some simple old-fashioned baking.
Jasmine Green Tea Cupcakes
½ cup milk
1 silken sachet – Gardner Street Chinese Whispers
1 cup + 2 tbsp flour
1 tsp baking powder
¼ tsp salt
8 tbsp unsalted butter, at room temperature
¾ cup granulated sugar
3 large eggs, at room temperature
- Preheat the oven to 162°C. Line a standard cupcake pan with paper liners.
- Heat the milk in a small pan over medium heat until small bubbles start to form at the edges of the pan. When this happens, turn off the heat and add the green tea, allowing it to steep for 10 minutes.
- After 10 minutes, strain the milk, pressing the sachet gently with a spoon to get as much milk as possible. You should have about a ⅓ cup of milk. Set aside to cool.
- Meanwhile, stir together the flour, baking powder and salt in a small bowl. Set aside.
- Next, combine the butter and sugar in the bowl and beat it for 5 minutes until light and fluffy, stopping and scraping down the sides of the bowl with a rubber spatula as needed.
- Add the eggs one at a time, beating well after each addition.
- When the milk has cooled, add it and the flour mixture alternately, beginning and ending with the flour. Beat well after each addition, for about 20 seconds, making sure the ingredients are thoroughly combined, again stopping and scraping down the sides of the bowl as needed.
- Spoon the batter into the prepared pans. Bake the cupcakes for 25 minutes, or until a toothpick inserted into a cupcake comes out clean or with a few small crumbs attached. Do not over bake or allow the cupcakes to brown—they should be pale. Remove from the oven and let cool on a rack. Once cool, dig in!
If you liked this first edition of Cooking with Tea, stay tuned for more!
Recipe adapted from Rebecca Miller French via napoleonatea.com