Tea Time: 3 Delicious Ways To Sip and Bake with Tea Powder

Check out the video to see how Chef Jenny gets it done, and then keep scrolling to get the complete recipes.

Tropical Tea Ice Cream Sandwiches with Pineapple and Macadamia Nuts

Servings: makes 12 servings

For the tropical tea ice cream:

Ingredients:

• 2 cups milk
• 1 cup heavy whipping cream
• ½ cup sugar, divided
• ¼ teaspoon salt
• 3 teaspoons tropical tea powder
• 5 large egg yolks
• Ice bath

Preparation:

1. In a large bowl, whisk the yolks and ¼ cup of the sugar together until the sugar has dissolved. Set aside.
2. Prepare an ice bath in a large bowl.
3. 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, whisking constantly as to prevent the eggs from curdling. Set the bowl over the ice bath 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 four hours to set.
4. To assemble the ice cream sandwiches, place one scoop of ice cream between two pineapple-macadamia cookies (recipe below). Serve immediately or store in the freezer for up to four hours before eating.

For the pineapple and macadamia nut cookies:

Ingredients:

• 1 stick unsalted butter
• ½ cup granulated sugar
• ½ cup dark brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 ¼ cups rolled oats
• 1 cup macadamia nuts, roughly chopped
• ½ cup dried pineapple, roughly chopped

Preparation:

1. Preheat the oven to 350° F. Line two baking sheets with parchment paper.
2. 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.
3. Evenly drop heaping tablespoons of the batter on to the prepared baking sheets, and gently flatten the cookie dough. Bake until light golden brown, about 12 minutes. Let cool on the pans until at room temperature before filling with ice cream.

Chai White Hot Chocolate with Chai Marshmallows

Servings: makes 4 servings

For the chai white hot chocolate:

Ingredients:

• 4 cups milk
• 2 teaspoons chai tea powder, or to taste
• 2 pinches salt
• 1 cup white chocolate chips

Preparation:

1. In a medium pot, combine the milk, chai tea and salt together and bring to a simmer. Remove from the stovetop, add the chocolate chips to the hot mixture and whisk until smooth. Pour into cups and garnish with chai marshmallows (recipe below).

For the chai marshmallows:

Ingredients:

• ½ cup cold water, divided
• 4 ½ teaspoons powdered gelatin
• 2 teaspoons vanilla extract
• ¾ cup granulated sugar
• ½ cup dark corn syrup
• ¼ teaspoon salt
• 2 teaspoons chai tea powder
• ½ cup powdered sugar, to coat
• ½ cup cornstarch, to coat

Preparation:

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

Green Tea Cake with Raspberries

Servings: makes one 9x5-inch loaf pan

Ingredients:

• 1 stick unsalted butter
• 1 ¼ cups granulated sugar
• 5 teaspoons green tea powder
• 3 large eggs
• 1 ½ cups cake flour, sifted
• ¼ teaspoon baking soda
• ½ cup sour cream
• 1 teaspoon vanilla extract
• 1 cup raspberries, fresh or frozen

Preparation:

1. Preheat the oven to 325° F. Lightly spray a 9x5-inch loaf pan with nonstick cooking spray.
2. 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.
3. Transfer the batter into the loaf pan and bake 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 three days.

Have a sweet tooth for the pastry arts? Click here for more information on ICE’s Pastry & Baking Arts program.