Delicious Tea Recipes!

That sounds pretty tasty :) thanks for sharing! I know there are a few folks on steepster who cook/bake etc with tea…

One of my favourite uses of Lapsang Souchong (besides drinking it) is to marinate chicken! I make double strength LS, add a pinch of salt, and marinate the chicken overnight (i prefer boneless/skinless breasts, or boneless/skinless thighs). gives the chicken a great smokiness without the overpowering taste that comes with liquid smoke, or the mess and special equipment needed to smoke on a grill or in a smoker.

I love using tea in baking. Earl Grey Cookies are probably my favorite (I use http://www.marthastewart.com/286967/earl-grey-tea-cookies as a base), but cupcakes and scones can be great too – although I’m still working on perfecting recipies for them.

I hadn’t thought of using Lapsang for chicken, so thank you ShayneBear! I’ll have to give that a go this week :)

Here is a recipe for real Indian Chai.

Water – one cup Milk(whole) – 3/4 cup (quantity on taste, so be careful. Read it MILK itself and not Cream) Sugar – 2 teaspoon (again depends on taste, no honey for a chai) Ginger – 1/2 inch (mash it up, fresher the better) Green Cardamom – 2-3 (just crush it, whole – do not leave out the covers. Best and freshest cardamom is always little bit moist rather than completely dried out) Cloves – 2 (Crushed – Optional) Good Assam Tea – like Tata Tea Gold(blend of CTC & Long leaf tea) – 1.5 teaspoon (make sure you do not use any tea with spices already added in it) 1. Heat up the water, DO NOT let it come to a rolling boil. 2. Once you see the bubbles forming up, put in the tea & ginger. 3. Most Important – Let it remain in low heat itself for about 5-8 minutes. If you heat it up a lot then the tea will become bitter, but less heat and long time imparts all the flavour. 4. Add Milk, Sugar & Cloves, push up the heat to Medium and let it come to boil for once. 5. Add Cardamom – Let it Boil for a second time, a take it off the stove top.

6. Wait for couple of minutes before you filter it out. Do not squeeze the filter at all.
Use more Cardamom in Summer time, and more of Ginger in winter. The dominant spice normally varies according to the season and time of day. Also cardamom oil is not a substitute for real cardamom in this tea.

Now its time to enjoy a real cup of Chai. :)

Great idea for a thread! A few years ago, when I first got into matcha, I made some muffins or cupcakes with matcha. They were very simple, I used either coconut flour or almond flour, and I don’t have a recipe, sorry, but here’s a link to some similar looking recipes:
http://www.matchasource.com/Matcha-Tea-Cake-s/84.htm

I LOVE Eric Kayser’s matcha tart (google it for recipe) – its like a financier with matcha baked in.
Also like Earl Grey for cake/cupcakes.

I made a Coconut Cheesecake Honeybush Latté today using Honeybush from 52Teas. I wrote up the recipe on my blog. It’s simple and delicious. :)

http://iheartteas.teatra.de/2013/02/coconut-cheesecake-honeybush-latte-recipe/

I post tea recipes on my blog about afternoon tea:
http://www.ohhowcivilized.com/blog/tag/recipe

I have both food and beverage recipes.

I like using tea and tisane for hot chocolate http://lazeysdailycup.blogspot.com/search/label/hot%20chocolate Working on a Chocolate chai recipe post.

I just remembered this old post about making a Matcha Latté

http://bit.ly/12KuSmy

It is just one of the many ways I like making it.