Christmas Tea Infused Goodies

Posted by Siobhan Nasby on

Christmas Tea Infused Goodies

Christmas Tea Infused Goodies


December is here and it’s time to kick the holiday spirit into high gear! When the holiday season comes around there is usually a baked good for every occasion. Today we want to share with you a couple of tea infused winter goodies that are sure to delight guests of all ages.

Spiced Tea Cake with Honey Frosting

Spiced Tea Cake with Honey Frosting

With the perfect amount of delicate spice, this cake is sure to please everyone. Infused with our special Devan’s Legacy Chai tea, it is a treat for the senses this holiday season.

Ingredients:

  • 3/4 cup milk

  • 1 vanilla bean, split lengthways

  • 4 Devan’s Legacy chai tea bags

  • 5 ounces butter, softened

  • 1 cup firmly packed brown sugar

  • 3 eggs

  • 2 cup self-raising flour

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground cardamom

  • 2 ounces glace ginger, sliced thinly

  • 2 tablespoon honey

  • ½ ounce fresh ginger, grated

  • 2 tablespoon caster/ baking sugar

  • 1/3 cup water

  • 1 1/2 cup powdered sugar

  • 16 ounces cream cheese, softened

  • 4 ounces butter, softened

  • 1/3 cup honey

Directions:

  1. Preheat oven to 350*F. Grease a 8-inch round cake pan; line base and side with three layers of baking paper.

  2. Bring milk to the boil in a small saucepan. Remove from heat; scrape seeds from vanilla bean into pan, add bean and tea. Stand for 5 minutes. Remove vanilla bean and tea bags.

  3. Beat butter and sugar in a small bowl with an electric mixer until pale and fluffy. Beat in eggs, one at a time, until just combined. Fold in sifted flour, ground spices and milk mixture. Spoon mixture into pan.

  4. Bake cake for 50 minutes or until a skewer inserted in the cake comes out clean. Let the cake rest in the pan for 15 minutes before turning, top-side up, onto a wire rack to cool.

  5. Meanwhile, make the ginger syrup: Stir ingredients in a small saucepan over low heat, without boiling, until sugar dissolves. Bring to the boil; boil, without stirring, for 1 minute. Strain syrup into a small jug; remove ginger.

  6. Make honey frosting: Mix ingredients until smooth and combined. Refrigerate for 20 minutes or until slightly firm.

  7. Split cake into three layers. Place the bottom cake layer on a cake plate; brush with one-third of the syrup, then spread with one-third of the frosting. Top with middle cake layer; brush with another third of the syrup and frosting. Finish with the top layer of cake, brushing the underside with remaining syrup; spread top with remaining frosting. Decorate with glace ginger and drizzle with honey.

Peppermint Tea Cookies

Peppermint Tea Cookies on Plate with Peppermint

This recipe takes a simple sugar cookie recipe and jazzes it up a little for the holiday. Infused with our signature Peppermint Bark tea, this recipe will be just as much fun to make as it is to eat!

Ingredients:

Sugar Cookies:

  • 2 sticks of butter, slightly softened to room temperature

  • 1 cup of sugar

  • 1 egg

  • 1 teaspoon of vanilla extract

  • ¼ cup of strongly brewed Peppermint Bark tea, cooled to room temperature, divided

  • 3 cups of all-purpose flour

  • ½ teaspoon of salt

Icing:

  • 1 cup powdered sugar

  • 1 ½ tablespoon of Peppermint Bark tea, cooled completely

  • Sparkling sugar and other toppings to decorate with

Directions:

  1. In a bowl, cream butter and sugar until pale and fluffy. Add egg, vanilla extract and 2 tablespoons of brewed tea; beat until well combined.

  2. Meanwhile, sift together flour and salt together in a medium bowl. With the mixer on low speed, add flour mixture until it just comes together. Do not overmix.

  3. Scoop dough out onto a large sheet of plastic wrap and shape into a disc. More than 1 disc is okay.

  4. Fold plastic wrap over the dough and, using a rolling pin, flatten to about ¼ inch thickness. Refrigerate for about 30 minutes or until chilled and a bit more firm.

  5. Preheat the oven to 350*F. Remove dough from the refrigerator. Using cookie cutters of your choice, cut out cookie shapes and place on a sheet pan, leaving at least 1 to 1 ½ inches between cookies.

  6. For tea bag shaped cookies, use a tag-shaped cutter. You can also use a small, rectangular cutter and clip off 2 of the corners on an angle to create the tea bag shape. Use a straw to create a small hold for the string.

  7. Bake for 10 to 12 minutes or until the bottom edges just start to turn golden. Don’t let them get too brown!

Icing and Decorating Cookies:

  1. Mix together powdered sugar and tea until completely smooth, adding the liquid just a little bit at a time until you reach a thick "dipping" consistency.

  2. Dip the end of each cooled cookie into the icing, scraping off the excess that drips off.

  3. Place on a parchment-lined baking pan and sprinkle with sparkling sanding sugar while the icing is still wet so that the sugar adheres to the icing. Allow to set and dry completely before removing.

Gingerbread Cookie Tea Scone

Gingerbread Cookie Tea Scone with Cream Cheese Frosting on Plate

Gingerbread, a classic flavor of Christmas. This recipe combines the perfect Christmas cookie with the perfect afternoon tea treat, a scone. Infused with our classic Gingerbread Cookie tea, this recipe will sure to be a hit on Christmas morning!

Ingredients:

  • 3 teaspoons Gingerbread Cookie tea

  • 1/3 cup boiling water

  • 2 1/2 cups all purpose flour

  • 1/2 cup cake flour

  • 1/3 cup brown sugar

  • 2 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 stick unsalted butter, cold and cut into cubes

  • 1 egg

  • 2/3 cup heavy cream

  • 1 teaspoon vanilla extract

  • 1 tablespoon cream

  • 2 teaspoons sugar

Directions:

Preheat the oven to 425 degrees and prepare a baking sheet with parchment paper. Set aside.

  1. In a small bowl, add 2 teaspoons of the Gingerbread Cookie tea to ⅓ cup boiling water. Allow to steep for 3-5 minutes. Remove the tea and measure out exactly ¼ cup of brewed tea. Let cool.

  2. Meanwhile in a large mixing bowl, add the remaining teaspoon of tea. Add the flour, cake flour, brown sugar, baking powder, baking soda, and salt. Lightly mix the dry ingredients using a fork or your fingers.

  3. Cut the butter into the flour mixture, using a fork, a pastry blender, or your fingers until the mixture is coarse like sand.

  4. Add the egg, cream and vanilla to the cooled Gingerbread Cookie tea. Whisk to combine them. Pour over the dry ingredients and stir just until the dough is combined.

  5. Turn the mixture out onto a lightly floured surface. Shape into a disk that is approximately 1 ½ inches thick. Cut into wedges and place on the prepared baking sheet with the wedges slightly separated. Brush with cream and sprinkle liberally with sugar.

  6. Bake at 425 degrees for 18-20 minutes or until the scones are golden brown.

  7. Optional, top scones with powdered sugar icing and festive sprinkles.


Want to browse more of our products for your holiday shopping?

Check out our Selection of Teas we have to offer from all over the globe.