Sweeter teas, when brewed as a concentrate, are perfect for baking. As rich as liquid flavoring, the concentrated tea can substitute for vanilla in a recipe, just double what the recipe calls for.
Recipe provided by Raelene Gannon, Tea and All its Splendour
- ½ cup butter
- ¼ cup unsweetened cocoa powder
- 2 tbsp. abha chai, or any black tea of your choice
- 2 eggs
- ¾ cup white sugar
- ¼ cup brown sugar
- ¾ cup all-purpose flour
- ¼ tsp. salt
- Preheat oven to 350°F.
- Place 2 tablespoons of tea in ½ cup of hot water, steep for 5 minutes.
- Strain out the tea leaves, leaving you with a tea concentrate. (For this recipe, only a teaspoon of the tea concentrate will be used. The remaining concentrate will store well in the fridge for 2 days.)
- Grease and flour an 8-inch square pan.
- Melt butter either in the microwave or over the stove.
- Once melted add in cocoa powder and stir until fully mixed.
- Add 1 teaspoon of the tea concentrate and stir well.
- In a separate bowl, beat eggs for two full minutes.
- Stir eggs into the cocoa mixture and add the two sugars.
- Mix until all ingredients are fully incorporated.
- Add the flour and salt.
- Mix well, until no powder can be seen.
- Pour into the 8-inch pan.
- Bake for 25 to 30 minutes or until a tooth pick comes out clean.
- Cool and serve with a warm cup of chai.