Cooking with Tea - Desserts
Honeybush Milk Tart
2 cups milk
2 bags Bushmen's Brew Teasan
2 eggs
1/3 cup sugar
2 tbsp. flour
2 tbsp. cornstarch
pinch of salt
1 tbsp. vanilla
1 tbsp. butter
1/4 cup crushed pistachios
cinnamon
Preparation Time: 45 minutes
Place tea bags in milk. Bring milk to a simmer. Set aside.
In separate bowl, beat eggs and sugar, until fluffy.
Add flour, cornstarch and salt, and mix well. Squeeze
teasan bags and remove from milk. Add milk to sugar mixture,
mixing well, one cup at a time. Return mixture to stove and
stir constantly over medium heat until it thickens. Beat if
lumpy. When mixture is thick and smooth, add vanilla and
butter and stir until butter melts. Pour into your favorite
pre-baked 8" - 9" pie crust (Graham Cracker, preferable).
Sprinkle with crushed pistachios and cinnamon. Refrigerate
for at least two hours before serving.
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Chai Spiced Tiramisu
2 egg yolks
2 tbsp. sugar
3 drops of vanilla extract
1 cup marscapone cheese
3/4 cup water
5 bags Golden Chai Tea
1 tsp. spiced rum
2 tsp. sugar
12 ladyfingers
Cinnamon/Sugar Mix:
4 tablespoons sugar
2 teaspoons cinnamon
Preparation Time: 30 minutes
Beat egg yolks with sugar until creamy. Add vanilla extract.
Fold in cheese until mixture is smooth and velvety.
Bring water to a boil. Pour over Golden Chai bags in a small bowl.
Let steep for 2-3 minutes. Set aside to cool.
Add spiced rum and 2 teaspoons of sugar. In a clear bowl,
spread butter on bottom and sides of bowl. Sprinkle some of
cinnamon/sugar mixture on top of the butter.
Carefully dip ladyfingers in Golden Chai blend.
Place on bottom of clear bowl. Add 1/3 of cheese mixture.
Sprinkle cinnamon/sugar mixture. Repeat this step 2 times until
leftover cheese mixture is the top layer. Sprinkle rest of
cinnamon/sugar mixture on top. Refrigerate for 2-3 hours before
serving. Makes 8 servings.
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Ruby Chai Soufflé
1 cup heavy cream unsweetened
2 bags Ruby Chai
1 tsp. cinnamon (ground)
1 tsp. cloves (ground)
1 tsp. ginger (ground)
1 tsp. cardamom (ground)
1 tsp. nutmeg (ground)
3 tsp. cornstarch
4 egg yolks
few drops vanilla extract
5 oz. confectioner's (icing) sugar
10 egg whites
pinch salt
Preparation Time: 45 minutes
Preheat oven to 375° F. Tear open tea bags and pour contents
into cream. Bring cream to a simmer. Add spices. Dissolve
cornstarch in a little water. Add to cream. Stir until it
thickens. Beat egg yolks, vanilla extract, and 3oz sugar
until pale. Add to the cream. Stir over very low heat for
5 minutes. Set aside. Beat egg whites with salt and 2 oz.
sugar until fluffy. Fold into the cream mixture.
Lightly grease soufflé dishes with butter, and sprinkle
with sugar. Pour batter into dishes and bake for 20-25 minutes
until it rises. Serve at once. Indulge with Vanilla ice cream and
fresh raspberries. Makes 4 servings.
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Berry Black Cheesecake
2 packages (8 oz. each) reduced fat cream cheese, softened
1/2 cup sugar
1 tsp. vanilla extract
2 eggs
1/2 cup water
4 bags Berry Black
1/2 tsp. gelatin
8" - 9" Graham Cracker pie crust
Preparation Time: 20 minutes
Beat cream cheese, sugar and vanilla with electric mixer until
creamy. Add eggs, one at a time, mixing on low speed.
Bring water to a boil. Pour over Berry Black tea bags in
separate container. Let steep 5 minutes. Squeeze and remove
tea bags. Stir in gelatin until it dissolves. Pour half of
cream cheese batter into pie crust. Fold in Berry Black
concentrate into remaining batter, then gently pour mixture
on top of first layer. Bake at 325° F for 45 minutes or until
center is almost set. Cool for 30 minutes then chill for 4 hours.
Serves 10.
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