Wednesday, September 5, 2012

Chocolate Mint Mousse and more!

There was a myriad of desserts at the tea infused luncheon.  Chocolate mint mousse, a delicious sorbet, the matcha crispy treats.  It was a fun event... thanks for reading along!  There will soon be the option to have all the recipes that were featured at this special event.  As soon as the details are available, we'll be sure to post the information.  In the meantime, be sure and try to add tea to something your cooking.  Consider tea to simply be an extension of your herb and spice cabinet. Be creative! Begin with rice and instead of using plain water, steep some tea in the water first, and then cook your rice in the tea infused water.  Think of the possibilities! Any recipe that calls for water can be substituted with a tea infused liquid.  You might be surprised with the results!  Finely ground tea leaves can be added to simple sugar cookies or a plain tea bread for extra punch.  A lemon tea bread would be delicious with the addition of ceylon tea leaves that have been finely crushed.  Let some tea steep overnight in whipped cream so the flavors blend.  Remove the tea leaves the next day and whip as usual for a distinctly unique whipped topping for dessert.  Harney & Sons Hot Cinnamon Spice tea would add a wonderful flavor to whipped cream served atop apple pie.  Have fun!

5 comments:

Marilyn said...

Love the whipped cream idea with tea leaves. Such a simple thing to do.

Bernideen said...

Could you just pass those trays please?

Linda at Friendship Tea said...

This has been a very interesting and fun series of posts. Thanks for the tips here.

relevanttealeaf said...

I REALLY enjoyed this series of posts, Nancy. Thank you so much for sharing them.

Angela McRae said...

What inspiring ideas! You've got my little mind just turning. Tea-infused whipped cream is a must ... what about a tea-infused salsa? Hmm ...