For those tea-obsessed like me, you can add the nuance and complex flavors of you favorite teas into your baking recipes! I’ll show you an easy way to liven up your baking projects.
The trick is tea butter and it is a fairly simple process. Tea butter can be used in place of regular butter in any baking recipe. It’s best to use teas that contain aromatic herbs, such as:
I have included a basic recipe below, feel free to substitute with your favorite tea. Have fun experimenting!
- 1 cup (2 sticks or 4 half-sticks) of unsalted butter
- Loose leaf tea of choice (I used Rose Chai)
- Water to fill the bottom of a saucepan
- Using a small saucepan, add enough water to fill the bottom. Place the double boiler on top of the saucepan and be sure the bottom is submerged in the water, but not too submerged! We don’t want splashing.
- On low heat, bring the water in the saucepan to low boil and add the butter to the boiler pot.
- Melt the butter until it’s turned to liquid. Turn off heat.
- Add your loose leaf tea and let it infuse for 10 minutes, stirring every now and then.
- Pour the infused butter into a small mason jar (any air-tight container will do), using a funnel with a colander to catch the herbs and separate them from the butter. (I used a linen cloth to double strain to ensure there are no bits left.)
- When the butter has cooled, store the butter in the refrigerator.