EARL GREY ICED TEA
Provided by Giada De Laurentiis
Categories beverage
Time 1h25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- For the syrup: In a small saucepan, combine the sugar and water over medium heat. Bring the mixture to a boil, reduce the heat, and simmer until the sugar has dissolved, stirring occasionally, about 5 minutes. Remove the pan from the heat and allow the syrup to cool, about 20 minutes.
- For the tea: In a medium saucepan, bring the water to a boil over medium-high heat. Add the tea bags and lemon slices. Let the mixture cool to room temperature, about 1 hour. Remove the tea bags and discard.
- Pour the syrup and tea mixture into an ice-filled pitcher. Pour into glasses and add a splash of sparkling water. Garnish with lemon slices and serve.
EARL GREY TEA CAKE
This Earl Grey Tea Cake Loaf is a fragrant loaf infused with tea in two ways and then brushed with lemon and honey while still hot. This will be the tea cake to have on the table for an afternoon snack with a cup of Earl Grey!
Provided by Regina | Leelalicious
Time 1h40m
Number Of Ingredients 14
Steps:
- Heat the milk in a small saucepan, and then steep 2 of the Earl Grey tea bags in the hot milk for half an hour.
- Preheat oven to 325°F. Grease or line a 9x5 loaf pan.
- If your honey is semi-solid, melt together with the butter. Using an electric mixer cream together butter, honey and sugar in a mixing bowl. Add eggs one at a time and beat well after each addition.
- Add flour, salt, and baking powder and mix until the dry ingredients are incorporated.
- Remove the teabags from the milk making sure to squeeze out as much liquid as possible. Add infused milk, lemon zest and tea powder from 2 bags and mix until well incorporated.
- Fill batter into prepared pan and bake for about 1 hour until a toothpick inserted in the center comes out clean. If the top is browning too quickly, cover with aluminum foil towards the end of baking time.
- Combine all ingredients for the syrup and set aside. Let the loaf cake cool in the pan for 10 minutes, then remove from pan and place on a wire rack. Poke holes into the top and brush syrup on while still warm.
- Store any leftover syrup in a glass jar in the fridge. A couple teaspoons of syrup make a great addition to a cup of brewed tea.
- Let the loaf cool to room temperature before slicing into it.
Nutrition Facts : ServingSize 1 slice (out of 12), Carbohydrate 28 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 49 mg, Sodium 132 mg, Fiber 1 g, Sugar 16 g, Calories 201 kcal
COCOA TEA MIX RECIPE
Not everyone will be a fan of this earthy, sweet drink. Depends what tea you use really. I use Earl Grey Black Tea, but you can use any tea you love. Try out this unique drink.
Provided by Morgan13
Categories Drinks Recipes Tea Hot
Time 10m
Yield 1
Number Of Ingredients 5
Steps:
- Pour boiling water into a mug and steep tea bag, about 2 minutes. Remove tea bag; add milk, hot cocoa mix, and sugar. Stir until well-blended, about 20 seconds.
Nutrition Facts : Calories 102.9 calories, Carbohydrate 20.5 g, Cholesterol 3.7 mg, Fat 1.4 g, Fiber 0.4 g, Protein 2.3 g, SaturatedFat 0.9 g, Sodium 89.9 mg, Sugar 18.3 g
SPICED COCOA AND RED PEAR "EARL GREY TEA CAKE"
Try this cake on a cold, winter night. It will warm you from the inside out. Serve with warm apple cider or your favorite warm winter beverage.
Provided by Tiffany Bannworth
Categories Other Desserts
Time 1h
Number Of Ingredients 34
Steps:
- 1. Preheat oven to 325.
- 2. In a mixing bowl, cream sugars, honey, and butter. Then add one at a time and beat for 3 minutes.
- 3. Add dry ingredients and tea, save chocolate chunks, pears, coarse sugar, and cinnamon sugar. Beat until airy.
- 4. Fold in pears and chocolate chunks.
- 5. Take two small, square cake pans. Spray with non-stick spray and dust with cocoa.
- 6. Evenly divide batter into pans. Optionally, you may sprinkle coarse sugar and cinnamon sugar on the top of the batter of one pan. DO NOT STIR. This will be the layer that goes atop.
- 7. Place in oven for 35 minutes or until a toothpick comes out clean from the center.
- 8. Remove cake and cool completely.
- 9. To make frosting that goes only sandwiched in between the two layers, melt chocolate for 60 seconds or a little more if need in a microwave safe bowl.
- 10. In a mixing bowl, cream the rest of the frosting ingredients for 3 minutes. Then mix in chocolate. Beat for additional minute.
- 11. Place in freezer until it becomes the consistency of a stiff, creamy mousse.
- 12. After both are cooled, spread atop bottom layer and place top layer on. If you make your topping ahead of time, squirt some chocolate on the bottom layer too.
- 13. To make topping, again microwave chocolate 10 seconds at a time as not to burn.
- 14. Beat the rest of the ingredients save almonds thoroughly and mix in melted chocolate. Then chill in fridge to thicken.
- 15. Place in small squirt bottle or just drizzle with spoon over the top of cake in a zig zag formation. Drizzle almonds atop.
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- Begin by poaching the pears. Bring the water to a boil on the stovetop in a medium-sized pot. Add the Earl Grey tea bags or leaves and turn down the heat. Let the tea steep in the boiling water for 5 minutes to infuse. Remove the tea bags, add the sugar to the pot, and stir to dissolve.
- Add the peeled pears (and vanilla bean if using) to the pot. Turn up the heat to medium-high and bring the tea back to a boil. Once boiling, reduce the heat to medium-low and let the pears simmer for 20 to 25 minutes until tender. Once the pears are tender, carefully remove them from the pot and set them aside on a plate or in a bowl to cool.
- Preheat the oven to 350°F (180ºC). Grease a loaf tin lightly with butter. Line the pan with a parchment paper sling with overhang on both sides.
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