Hazelnut Granola and Chia Pudding Bowls recipe | Epicurious.com

oats

hazelnuts

almonds

unsweetened coconut flakes

raw pumpkin seeds (pepitas)

raw sunflower seeds

Tbsp. cinnamon

kosher salt

honey

virgin coconut oil

vanilla extract

flaky sea salt

brewed rooibos tea, cooled

chia seeds

plain Greek yogurt

apricot jam

Chia seeds (for serving; optional)

Loose Earl Grey tea stirred into buttery cake batter adds a sweet, floral essence that’s subtle but lovely. A little dark chocolate and orange zest makes this cake extra special. While you could use chocolate chips, using chocolate chopped from a bar produces the best result: The varying sizes of chopped chocolate blend in nicely without overpowering the delicate tea flavor.

Earl Grey Tea Cake With Dark Chocolate and Orange Zest

heavy cream

Earl Grey tea

confectioners’ sugar

mascarpone

unsalted butter

all-purpose flour

baking powder

salt

granulated sugar

orange zest (from 1 large orange)

eggs,

120 milliliters whole milk,

45 grams chopped dark chocolate

Prepare the frosting: In a small saucepan, bring 1/2 cup/120 milliliters heavy cream to a simmer over medium-high heat. Stir in the tea, remove from the heat, cover and let stand for at least 30 minutes and up to 1 hour. Strain the tea through a fine-mesh sieve, discarding the solids, and chill the remaining cream until completely cold, at least 1 hour.

Prepare the cake: Heat the oven to 350 degrees. Butter an 8-inch round cake pan and line with parchment paper. In a medium bowl, whisk together the flour, tea, baking powder and salt.

In large bowl, beat the butter and sugar with an electric mixer on medium until light and fluffy, about 3 minutes. Add the orange zest and beat to combine. Add the eggs, one at a time, and beat until combined, scraping the sides of the bowl as necessary. Beat in the flour mixture on low, until just combined, then beat in the milk. (Don’t overmix.) Add the chocolate and fold it in using a spatula. Transfer the batter to the prepared pan and smooth the top. Bake just until a toothpick comes out with moist crumbs attached, 30 to 35 minutes. Transfer to a rack to cool for about 15 minutes. Then tip the cake out onto the rack to cool completely.

To finish the frosting, add the remaining 1/4 cup/60 milliliters cream and the confectioners’ sugar to the tea cream. With an electric mixer on medium, beat the cream mixture until medium-stiff peaks form, 2 to 3 minutes. Add the mascarpone and beat just until stiff peaks form. (Do not overmix.) Top the cake with the frosting to serve. Store leftovers covered in the fridge for up to 3 days; let come to room temperature before serving.

How To Brew Green Tea

green tea

Heat the water: Place the water in a tea kettle and heat it to 160°F to 180°F. Alternatively, bring the water to a boil and then let it rest until it cools to the correct temperature. If you do not have a thermometer to measure the specific temperature, heat the water to just short of boiling. Traditionally Japanese green teas and spring teas are brewed at lower temperatures (160°F to 170°F) and standard Chinese green teas at higher temperatures (170°F to 180°F).

Pre-warm the teapot or cup (optional): Pour a small amount of boiling water into the pot or cup. When the pot or cup is warm, pour out the water.

Measure the tea leaves: Using a scale, measure 2 grams of tea leaves. Alternatively, measure 1 teaspoon of tea leaves.

Place the leaves in the teapot or cup: Place the tea leaves in the pot or cup, either directly or in an infuser.

Pour the water: Pour the water over the tea leaves.

Cover the teapot or cup: Place the lid on the teapot, or if using a cup, cover it with a lid or a small saucer.

Steep the tea: Depending on the particular variety, the tea should steep for 1 to 3 minutes. Small leaves generally infuse more quickly than large leaves. Set a timer for 1 minute. Taste the tea at 1 minute and then every 30 seconds until it is to your liking.

Stop the infusion: As soon as the tea is ready, remove the leaves by lifting out the infuser or pouring the tea through a strainer.

Kombucha can be made at home with just a handful of ingredients. In this tutorial, we'll show you exactly what to do in detailed step-by-step instructions.

How To Make Kombucha Tea at Home

water

sugar (regular granulated sugar works best)

bags black tea, green tea,

starter tea

scoby per fermentation jar,

fruit

fruit juice

flavored tea (like hibiscus or Earl Grey)

herbs

Note: Avoid prolonged contact between the kombucha and metal both during and after brewing. This can affect the flavor of your kombucha and weaken the scoby over time.Make the tea base: Bring the water to a boil. Remove from heat and stir in the sugar to dissolve. Drop in the tea and allow it to steep until the water has cooled. Depending on the size of your pot, this will take a few hours. You can speed up the cooling process by placing the pot in an ice bath.

Add the starter tea: Once the tea is cool, remove the tea bags or strain out the loose tea. Stir in the starter tea. (The starter tea makes the liquid acidic, which prevents unfriendly bacteria from taking up residence in the first few days of fermentation.)

Transfer to jars and add the scoby: Pour the mixture into a 1-gallon glass jar (or divide between two 2-quart jars, in which case you&#x27;ll need 2 scobys) and gently slide the scoby into the jar with clean hands. Cover the mouth of the jar with a few layers tightly-woven cloth, coffee filters, or paper towels secured with a rubber band. (If you develop problems with gnats or fruit flies, use a tightly woven cloth or paper towels, which will do a better job keeping the insects out of your brew.)

Ferment for 7 to 10 days: Keep the jar at room temperature, out of direct sunlight, and where it won&#x27;t get jostled. Ferment for 7 to 10 days, checking the kombucha and the scoby periodically.

It&#x27;s not unusual for the scoby to float at the top, bottom, or even sideways during fermentation. A new cream-colored layer of scoby should start forming on the surface of the kombucha within a few days. It usually attaches to the old scoby, but it&#x27;s ok if they separate. You may also see brown stringy bits floating beneath the scoby, sediment collecting at the bottom, and bubbles collecting around the scoby. This is all normal and signs of healthy fermentation.

After 7 days, begin tasting the kombucha daily by pouring a little out of the jar and into a cup. When it reaches a balance of sweetness and tartness that is pleasant to you, the kombucha is ready to bottle.

Remove the scoby: Before proceeding, prepare and cool another pot of strong tea for your next batch of kombucha, as outlined above. With clean hands, gently lift the scoby out of the kombucha and set it on a clean plate. As you do, check it over and remove the bottom layer if the scoby is getting very thick.

Bottle the finished kombucha: Measure out your starter tea from this batch of kombucha and set it aside for the next batch. Pour the fermented kombucha (straining, if desired) into bottles using the small funnel, along with any juice, herbs, or fruit you may want to use as flavoring. Leave about a half inch of head room in each bottle. (Alternatively, infuse the kombucha with flavorings for a day or two in another covered jar, strain, and then bottle. This makes a cleaner kombucha without &quot;stuff&quot; in it.)

Carbonate and refrigerate the finished kombucha: Store the bottled kombucha at room temperature out of direct sunlight and allow 1 to 3 days for the kombucha to carbonate. Until you get a feel for how quickly your kombucha carbonates, it&#x27;s helpful to keep it in plastic bottles; the kombucha is carbonated when the bottles feel rock solid. Refrigerate to stop fermentation and carbonation, and then consume your kombucha within a month.

Make a fresh batch of kombucha: Clean the jar being used for kombucha fermentation. Combine the starter tea from your last batch of kombucha with the fresh batch of sugary tea, and pour it into the fermentation jar. Slide the scoby on top, cover, and ferment for 7 to 10 days.

Made with in-season berries, this moist cake is easy to whip up for any family occasion.

Berry ripple cake

unsalted butter, softened

caster sugar

eggs

self-raising flour

milk

frozen or fresh mixed berries

This banana bread has the perfect combination of fluffy, moist, melt-in-your-mouth goodness, naturally flavoured with a generous helping of ripe bananas and their reminiscent notes of vanilla and honey.

The Most Perfect Banana Bread

All-purpose/Plain flour

baking soda

cinnamon

g butter (room temperature)

g brown sugar

vanilla essence

500 g (about 2 cups) mashed banana (~4-5 medium sized bananas)

yogurt

Preheat oven to 180C (160C Fan forced)

Sieve together dry ingredients in a bowl: flour, baking soda, salt and cinnamon.

In a separate bowl, cream together butter and sugar on medium-high speed till light and creamy. This should take around 3 minutes. Make sure to scrape down the sides of the bowl to ensure all the butter and sugar is being incorporated.

Add eggs, one at a time, beating well after each addition.

Beat in the vanilla essence, mashed banana and Greek yogurt - beat on low-medium speed till well incorporated.

Add the dry ingredients to the batter. Beat on low speed until the dry ingredients have just combined (do not over mix, this will incorporate too much air into the batter and affect the way your loaf rises).

Spray a loaf pan with spray cooking oil or grease with butter (I prefer to line the bottom of my loaf pan with baking paper). Add batter into loaf pan and bake in oven for 40-50 minutes (baking times will vary depending on your oven. To check for doneness, a toothpick/skewer inserted in the loaf will come out clean).

This comforting and easy spiced pumpkin cake is a perfect brunch treat or after dinner dessert.

Sunday Brunch: Pumpkin Tea Cake Recipe

+ 2 teaspoons ground cinnamon

nutmeg

cloves

pumpkin

vegetable oil

sugar

sugar turbinado sugar

pepitas (optional but highly recommended)

Preheat the oven to 325°F. Lightly butter the bottom and sides of a 9x5 inch loaf pan.

Sift or whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves.

In another bowl, beat together the pumpkin puree, oil, sugar, and salt on medium speed (or by hand--that's how I did it) until well mixed. Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl. On low speed, add the flour mixture and beat until just combined. Scrape down the sides again, then beat on medium speed for 5 to 10 seconds to make a smooth batter. The batter should have the consistency of a thick purée. Make sure not to overmix, or you will end up with a coarse, tough crumb.

Transfer the batter to the prepared loaf pan. Sprinkle the top evenly with half the topping sugar, then the optional pepitas, and then the rest of the topping sugar. Bake until a tester emerges clean from the center, about 1 hour (I left mine in a bit longer, and it was still ever so slightly underbaked). 

Let cook in the pan on a wire rack for about 20 minutes. Then invert the cake onto the rack, turn right side up, and let cool completely. Serve at room temperature. The cake will keep, well wrapped, at room temperature for 4 days or in the refrigerator for about 1 week.

<p>An easy and delicious vegan spiced tea mix.</p>

Instant Vegan Chai Tea Mix

coconut milk

instant unsweetened iced black tea

Packet vegan instant vanilla pudding vanilla

ginger

tsp cardamom

tsp nutmeg

white pepper (optional)

Mix all ingredients together and store in an airtight container.

Add two to three spoonfuls (or to taste) to 8oz hot water and stir.

This is such a great idea! I've never heard of powdered coconut milk before...but now I'll be on the hunt for it :) I love a good chai in the morning...even more than coffee! Thanks for sharing.

Amazing. What a great idea! I love this! 
Definitely gonna try this 

I was searching for chai tea mix and came up with your blog post Bearplate. I love chai tea and I have recently gone vegan, so this is perfect. Thank you so much. Looking forward to read all your recipes.

The most tender matcha pound cake made with green tea powder and cream cheese. Enjoy it with a cup of tea in the afternoon. Stores well at room temperature - perfect for edible gifts.

Matcha Cream Cheese Pound Cake

cake flour

matcha powder

tsp baking powder

sea salt

butter

cream cheese (note 1)

Pre-heat oven to 325 F

Soften cream cheese in the microwave on medium...

Soften cream cheese in the microwave on medium for 10 seconds. It should be at a spreadable consistency.

Sift together cake flour, matcha powder, baking powder...

Sift together cake flour, matcha powder, baking powder and salt. Sift 3 times to ensure leavening agent is evenly dispersed throughout dry mixture. Stir to incorporate. Set aside.

In a stand mixer with the paddle attachment,...

In a stand mixer with the paddle attachment, beat sugar and room temperature butter together on medium speed until pale and fluffy.

Add softened cream cheese into mixture, beat on...

Add softened cream cheese into mixture, beat on medium-low until incorporated. Do not over beat.

Add room temperature eggs one at a time...

Add room temperature eggs one at a time and beat on medium-low until it looks smooth and creamy.

Pause mixer, add dry ingredients into the wet...

Pause mixer, add dry ingredients into the wet batter in 3 separate additions. Beat on the lowest setting ("stir" on some machines) until almost all of the dry ingredients inside bowl are no longer visible.

Turn off mixer, take the bowl out and...

Turn off mixer, take the bowl out and scrape down the sides, gently fold in the rest of the dry ingredients by hand.

Transfer batter into an 8.5" X 4.5" loaf...

Transfer batter into an 8.5" X 4.5" loaf pan lined with parchment paper.

Bang the pan on the counter several times...

Bang the pan on the counter several times to remove excess air.

Bake for 40-50 minutes until the cake springs...

Bake for 40-50 minutes until the cake springs back in the center when gently pressed and a skewer inserted comes out clean. The cake will look golden brown.

Let it cool in the pan for 5...

Let it cool in the pan for 5 minutes before transferring to a cooling rack.

Once cooled, keep cake at room temperature for...

Once cooled, keep cake at room temperature for 2-3 days in an air tight container. If placing in the fridge, let it come back to room temperature before serving, about 20-30 minutes.

Serve it alone or with ice cream or...

Serve it alone or with ice cream or Azuki bean paste. Enjoy!

https://mediavine-res.cloudinary.com/video/upload/skxqp0ntgrrjthqqzwyu.mp4

An easy matcha cream cheese pound cake using minimal ingredients and simple baking steps. This tender green tea cake can be kept at room temperature and transports easily for tea time, parties and edible gifts.

Easy Matcha Cream Cheese Pound Cake

It's not summer until there's a pitcher of sweet tea in the fridge. Here's how to make a batch everyone will enjoy.

How To Make Sweet Tea

family-sized black tea bags (or 12 individual tea bags),

mint leaves

Boil the water. Bring 4 cups of the water to a boil in a small saucepan over medium-high heat. Remove from heat.

Steep the tea for 5 minutes. Dunk the tea bags a few times in the water to fully hydrate, then leave submerged with the strings hanging over the side of the pot. After 5 minutes, remove the bags and discard.

Add the sugar to the tea. Add the sugar and stir until completely dissolved.

Pour the tea base into the pitcher. If using multiple pitchers, divide the tea evenly between them.

Top off the pitchers with water. Add 3 more quarts of water to the tea base to make a gallon of sweet tea and stir to combine.

Refrigerate until very cold. Refrigerate for at least 4 hours or, ideally, overnight.

Serve over ice. Pour the sweet tea into ice-filled glasses. Add a sprig of mint or a slice of lemon to each, if desired!

Lord Grey's Peach Preserves recipe | Epicurious.com

peaches

lemon juice

Earl Grey tea bags, divided

Nougat is a classic crowd pleaser and with this festive recipe, everyone will be asking for more.

Cranberry And Pistachio Nougat

edible rice paper (see note)

glucose syrup

eggwhite

pink food colouring

pistachio kernels, toasted

almonds,

cranberries

Cranberry and pistachio nougat

Bourbon Fruit Tea Punch Recipe | Epicurious.Com

black tea bags

orange juice

pineapple juice

bourbon (such as Buffalo Trace)

Mint sprigs and lemon wheels (for serving)

London Fog Cake from Tessa Huff’s Layered cookbook. A moist, decadent chocolate layer cake filled with a earl grey Swiss Meringue buttercream and topped with homemade salted caramel! This stunning cake is perfect for special occasions!

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