Tea and desserts are an unusual pairing but how about tea in desserts? Unlike a cup of green tea, these desserts are simply sweet and not bitter at all, and the cherry on the cake is they are packed with antioxidants.
Tea and chocolate are a classic flavor combination that works wonderfully in desserts. The tannins in tea complement the cocoa flavor in the chocolate for a sweet treat that tastes luxurious. Black teas, green teas, herbal teas and fruit teas can all be subtly incorporated into cupcakes, cookies and silky smooth puddings that might be baked or just refrigerated.
Tea comes in a variety of flavors depending on their growth stage, harvesting time, and the way they are processed. Choosing the right tea will yield a richer dessert. Most of our recipes incorporate the traditional tea-making processes, after which they are added to the desserts. They are not only delicious, but the tea is packed with a heap of antioxidants that will enrich the nutrients in your desserts as well.
Tips on Using Tea in Desserts
Whatever tea you might be using, its flavors and its steeping time should be considered to avoid getting a weak flavor or bitterness before you choose to add it to any dessert.
- Matcha powder: Matcha has a rich, earthy flavor that pairs well with dairy, chocolate, and fruits. Use 1-2 tsp matcha per serving for a subtle flavor. Whisking is essential if you are using matcha in your dessert.
- Black tea: Strong varieties like Assam tea work well in custards, puddings, and poached fruits. Its malty note complement raisins, dates and dried fruits.
- Green tea: Green teas have a delicate flavor and can be used in sorbets, ice creams, or infused syrups. Their floral and grassy notes shine through chilled preparations.
- White tea: Very lightly oxidized, white tea has a mild flavor suitable for cakes, cookies or vinaigrette. Infuse 2 tea bags/tsp leaves into buttercream or whipped cream.
- Herbal teas: Fruit-forward or spice teas like hibiscus, peppermint or chai can be used to infuse syrups, poach fruits, or flavor buttercreams.
1. Matcha Mousse
Serves: 4
Ingredients:
- 1 cup whipping cream
- 1/4 cup condensed milk
- 1 tbsp matcha powder
- 1/4 cup melted dark chocolate
Instructions:
- Take the whipping cream in a large mixing bowl. Whip it with an electric beater or whisk until soft peaks start to form.
- Add the condensed milk to the whipped cream and continue beating until stiff peaks form. This will take about 3-5 minutes.
- Sift the matcha powder into the whipped cream-condensed milk mixture. Gently fold it in using a spatula, until just combined. Do not overmix.
- Pour the melted chocolate evenly into four ramekins or small bowls.
- Scoop the matcha mousse over the melted chocolate in each ramekin.
- Cover and refrigerate for at least 2 hours before serving to allow the mousse to set.
- Remove from the refrigerator and serve chilled.
2. Black Tea Pudding
Serves: 6
Ingredients:
- 2 cups milk
- 1/2 cup sugar
- 3 tbsp black tea leaves
- 1/4 cup raisins
- 2 tbsp cornflour
- 1/4 cup grated chocolate
Instructions:
- In a saucepan, boil milk with sugar and black tea leaves, in the same way that you make your regular chai. Let it simmer for 5 minutes, as you stir occasionally, and then turn off the stove.
- Remove from heat and add in the raisins. Allow them to soak in the warm milk tea for 10 minutes for them to plumpen.
- In another bowl, mix cornflour with a dash of cold milk until the mixture is smooth.
- Gradually, add the cornflour paste into the milk tea. Return to low heat and cook, stirring constantly, until thickened to a pudding-like consistency.
- Pour the hot pudding into 6 ramekins or molds. Sprinkle the tops with grated chocolate.
- Refrigerate for at least 3 hours to set before serving chilled.
3. Peppermint Tea Brownies
Serves: 16 brownies
Ingredients:
- 1 cup chocolate, chopped
- 1/2 cup butter
- 2 eggs
- 1 cup sugar
- 1/2 cup maida
- 1/4 cup cocoa powder
- 1/4 cup peppermint tea leaves, finely chopped
- 1/4 cup chocolate chips
Instructions:
- Grease a square baking pan and preheat the oven.
- In a microwave-safe bowl, melt chocolate and butter together in 30-second intervals, stirring in between, until the mixture is smooth.
- In a large bowl, beat eggs and sugar until they turn light and fluffy. Add the melted chocolate mixture.
- In another bowl, whisk together flour and cocoa powder. Add the chocolate mixture along with chopped peppermint tea leaves.
- Pour batter into the prepared pan and sprinkle chocolate chips on top.
- Bake for 25-30 minutes until a toothpick inserted comes out with moist crumbs. Let it cool before cutting into wedges.