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Tea Recipes

FOODS

EARLGREY SCONES

EARLGREY SCONES

USE EARL GREY TEA

Preheat the oven to 400F. Whisk together the flour, sugar, baking powder, and salt.  Add the cubed butter and use a fork to cut the mix to pea-sized crumbs. Separately, heat the whipping cream and steep the Earl Grey tea in it for 10 min; remove the tea and add the egg and vanilla; allow to cool. Stir together the wetand dry ingredients, roll in a ball, then flatten to a 7" circle.  Cut dough into 8 equal wedges and place on a parchment-lined baking sheet in the freezer for 10 min to cool.  Top each scone with coarse sugar, then bake at 400F for 18-22 min.  Cool and serve.

INGREDIENTS

- 2 cups all purpose flour
- ⅓ cup granulated sugar

- 1 tbsp. baking powder
- 6 tbsp. unsalted butter, cubed

- ½ cup heavy whipping cream
- 2 tsp Earl Grey Tea

- 1 large egg, beaten
- 1 tsp vanilla extract

PUMPKIN  SPICED SHORT BREAD

PUMPKIN  SPICED SHORT BREAD

USE PUMPKIN SPICE OOLONG

Grind the Pumpkin Spice Oolong and blend with the butter; let sit 1-2 hours. Preheat oven to 350°F. Add the powdered sugar, flour, and salt to the tea-butter mixture; mix thoroughly to a soft dough. Turn dough out onto a lightly floured surface and roll ¼ inch thick. Cut out cookies with a cookie cutter. Mix pumpkin pie spice and casting sugar, then place a large pinch of this mixture atop each cookie. Bake on a cookie sheet lined with parchment paper for 15 minutes or until lightly brown. Cool and serve or tie in a vertical stack.

INGREDIENTS

PIE CRUST

- 2 2/3 cups flour

- 1 cup butter, cubed

- 8 tbsp sugar

- ½ tsp salt

- 1 egg

FILLING: 

- 2 tbsp Roasted Almond Tea

- 5 apples, peeled and sliced

- 2 tbsp sugar

- Pinch of salt

- 1 tbsp flour

- 1 egg (egg wash) 

ROASTED ALMOND APPLE PIE 

USE ROASTED ALMOND

STEP 1 (PIE CRUST):  Mix the flour, sugar and salt, then use your fingers to mix in the butter to a coarse mix.  In a separate bowl, beat the egg with 4 tbsp water, then slowly pour into the flour mixture. Mix thoroughly and form a ball; divide the ball in half and place each in plastic in the fridge.  

 

 STEP 2 (FILLING):  Preheat the oven to 375° F.  Steep the Roasted Amond Tea in ½ cup of boiling water for 8-10 min, then strain to a measuring cup.  Mix the apples, sugar, salt, flour and ¼ cup of steeped tea until apples are well coated

 

STEP 3 (BAKE):  Preheat oven to 375° F.  Take out the doughs and roll each into a 15” circle. Transfer one to an 11” pie baking dish.  Spoon the Filling into this baking dish.  Cut the second dough circle into 1 ½ inch strips and place in a pattern over the filling. Brush the pastry with an egg wash.  Bake 45-60 min to golden brown. 

 

INGREDIENTS

- 1 cup unsalted butter

- 2 tbsp Pumpkin Spice Oolong

- ½ cup powdered sugar

- 2 cups all-purpose flour

- ½ tsp salt 

- 1 tsp pumpkin pie spice

- 1 tbsp casting sugar

DRINKS

Spiked Chai

SPIKED CHAI

USE CHAI MASALA

Brew Chai Masala at 95° for 3 to 4 minutes. Remove tea and stir in the Cinnamon Simple and brandy. Top with oat milk and serve.

INGREDIENTS

- 1½ ounces brandy
- ¾ ounces cinnamon simple
(1 cup sugar, 1 cup water, 4 cinnamon sticks, bring to a boil)
- 1 ounce oat milk
- 6 ounces hot Chai Masala

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