Posts Tagged 'chai tea'

Easter Cupcakes

Coconut Cream Chai and Van Lav Cupcakes 4

If you’re looking for a sweet finish to your meal this Easter (or maybe even a sweet start to your Sunday – who are we to judge?) look no further than this.  Add a bit of tea to your favourite vanilla cupcake recipe, and you’ll transform your dessert into something indescribably good.  We promise.

This holiday weekend, we took your basic vanilla cupcake to a whole new level by adding two different types of tea to the batter and ending up with two different kinds of cupcakes!

To harness the sweetness of springtime flowers, we added gentle Vanilla Lavender Rooibos to vanilla cupcakes and topped them with rose-infused frosting (and some dried flowers for decoration, of course).

Van Lav Cupcakes 2

For those looking for something a little less floral, we created Coconut Cream Chai Cupcakes.  Here, our spicy coconut tea blend meets the humble vanilla cupcake, and the result is delicious.  Coconut, ginger and cinnamon cozy up nicely to the vanilla batter.  Topped with coconut-flavoured frosting and rolled in toasted coconut shreds, this cupcake is as delicious as it is beautiful.

Coconut Cream Chai Cupcakes 1

Here’s how we did it:

1. First, prepare your tea.  Take 1/2 teaspoon of Vanilla Lavender rooibos and crush it using a mortar and pestle.  Set rooibos tea aside, then do the same for 1/2 teaspoon of Coconut Cream Chai.

2. Next, take your favourite vanilla cupcake recipe and prepare as usual.  Stop just before you scrape the batter into cupcake liners – first you have to add the tea.

3. Divide the batter between two bowls.  Into one bowl, add the Vanilla Lavender Rooibos, and add the Coconut Cream Chai into the other.  Stir each to incorporate.  Then pour into cupcake liners and bake as usual.

4. Meanwhile, prepare the frosting.  Again, proceed as usual, following your favourite recipe for vanilla buttercream.  Divide frosting between two bowls.  Into one, add rosewater (and food colouring, if you want a pale purple frosting).  To the other, add coconut extract.  Keep covered in fridge until ready to use.

5. Now, toast your shredded coconut.  All you have to do is place about 3/4 cup of shredded coconut in a pan, turn the heat to medium and stir until the coconut is a light bright colour.  Your kitchen will smell wonderful, too!  Spread the coconut out on a plate.

6. Once the cupcakes are completely cool, frost them – the rose frosting for the Vanilla Lavender, and the Coconut for the Coconut Cream Chai.  Decorate the Vanilla Lavender cupcakes with rose petals and lavender flowers – or just use a sprinkle of Vanilla Lavender rooibos if that’s all you’ve got! – and roll the Coconut Cream Chai cupcakes in the toasted coconut.

Van Lav Cupcakes 3

Adding the ground whole tea leaf to your cupcake mix will impart an intense taste that goes above and beyond simply steeping the tea in milk that you incorporate into the batter.  These cupcakes pack a powerful punch of delicious flavour!

Even better, by taking one recipe and creating two options for your guests, you’ll satisfy even the pickiest of eaters without adding a lot of extra work to your already-busy food preparations.  Start with a recipe that’s vegan or gluten-free if that floats your boat, or go old-school with grandma’s recipe (or even from a box!).  We promise that adding tea to whatever cupcakes you usually bake will take your dessert to a whole new level!

Happy Easter from Tealish!

Happy Easter

DIY Pumpkin Chai Syrup

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When autumn rolls around, there seems to be only one thing on everybody’s minds: pumpkin. Scones turn to pumpkin scones, pies turn to pumpkin pies, and lattes turn to pumpkin lattes. Sadly, it’s nearly impossible to get that sweet pumpkin taste into a tea blend without artificial flavouring. Our solution? A delicious chai infused real pumpkin syrup that you can add to any tea you like.

Recipe adapted from Savvy Eats

The Goods:

2 Tablespoons pumpkin puree

1/2 cup granulated sugar

1 cup Spicy Chai Tea (1 tsp loose leaf tea steeped in 250 ml water for 3 minutes)

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon cloves

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The Method:

1. Combine all of the ingredients in a small saucepan and simmer on a low heat until pumpkin and sugar dissolves

2. Move dial to medium heat and stir syrup until it begins to steam (about 2 minutes). Remove from heat.

3. Let cool for 15 minutes, then transfer to a sealed container. Store in the fridge for up to 2 weeks.

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ABOUT TEALISH

Tealish is a modern tea boutique located in downtown Toronto, Canada. This blog is meant to be a peek in to what Tealish is up to as well as a source of information about loose leaf tea and all things tea related. We hope you enjoy these posts and we hope you enjoy our teas – check us out online at www.tealish.com

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