Tea Powder Exploration

In a large bowl, whisk the egg yolks and ¼ cup of the sugar together until the sugar has dissolved. Set aside.
In a medium saucepan, bring the milk, cream, ¼ cup of the sugar, salt, and tropical tea powder to a full, rolling boil. Slowly pour the hot liquid over the egg yolks, while whisking constantly. Set the bowl over ice water and stir until cooled to room temperature. Strain the mixture through a fine-mesh sieve and freeze in ice cream maker, according to the manufacturer’s directions. Transfer the ice cream to an airtight container and let freeze for at least 4 hours to set.
To assemble the ice cream sandwiches, place one scoop of ice cream between two cookies. Serve immediately or store in the freezer for up to 4 hours before eating.

Preheat the oven to 350 F. Line two baking sheets with parchment paper.
In a large bowl, beat the butter, sugar, and dark brown sugar until light and fluffy. Add the egg and vanilla, and mix until smooth, scraping down the sides of the bowl as needed. Slowly add the flour, baking soda, baking powder, and salt, and mix until well combined. Add the oats, nuts, and pineapple, and mix until just combined.
Evenly drop heaping tablespoons of the batter onto the prepared baking sheets, and gently flatten the cookie dough. Bake until light golden brown, about 12 minutes. Let cook on the pans until room temperature before filling with ice cream.

Yields 4 servings

In a medium pot, bring the milk, chai tea powder and salt, to a simmer. Remove from the stovetop, add the chocolate chips, and whisk until smooth. Pour into cups and garnish with Chai Marshmallows.

Lightly coat an 8x8-inch pan with non-stick cooking spray.
In the bowl of a stand mixer, combine ¼ cup of the water and vanilla extract. Sprinkle the powdered gelatin over the surface of the water and vanilla and stir to combine. Attach the bowl to stand mixer, fit with the whip attachment, and mix on low speed.
Meanwhile, combine the remaining ¼ cup of the water, sugar, corn syrup, and salt in a small saucepan. Over medium-high heat, cook the mixture until it reaches 245F. Immediately remove the cooked sugar mixture from the stovetop and slowly pour into the stand mixer while running. Increase the speed of the mixer to high speed, add the chai tea powder, and whip until light, fluffy and just slightly warm. Immediately transfer the marshmallows to the prepared pan and let stand overnight to set.
Combine the powdered sugar and cornstarch in a large bowl. Cut marshmallows with a knife lightly coated in non-stick cooking spray. Toss the cut marshmallows in the sugar and cornstarch mixture. Store in an airtight container for up to 5 days.

Yields one 9x5-inch loaf pan

Preheat the oven to 325 F. Lightly spray a 9x5-inch loaf pan with non-stick cooking spray.
In a large bowl, beat the butter, sugar, and green tea powder until light and fluffy. Add the eggs, one at a time, and mix until smooth, scraping down the sides of the bowl as needed. Slowly add the flour and baking soda, and mix until well combined. Add the sour cream and vanilla and mix until smooth. Gently fold the raspberries into the batter. Transfer the batter into the loaf pan and pan until golden brown and a toothpick inserted into the center comes out clean, about 45 minutes. Let cool in the pan for about 10 minutes, then carefully remove the cake from the pan and let cool on a rack. Serve immediately or store in an airtight container for up to 3 days.