Baking with tea is not a new concept. This baking technique has been around for a very long time. Infusing your butter with tea is one of the best ways to get the flavor of your tea into your baked goods.
Here is a simple method for making tea-infused butter. This works great with mint tea, lavender, chamomile, chai, and MORE!
What you’ll need
Slightly more nutter than your recipe calls for. (I found that I needed 1 cup of butter to make approximately 3/4 cup of butter.)
Approximately 1 ½ teaspoons of whole-leaf tea per tablespoon of butter.
NOTE: The key to flavor is freshness. Be sure that you are using only high quality-aromatic tea for this. SHOP TEAS
In a small saucepan, melt the butter until just liquid. Don’t boil.
Add your tea and steep for about 5 minutes on low heat.
Remove from the heat and allow it to stand for another 5 minutes or until the tea changes the color of your butter.
Pour the mixture through a fine sieve, pressing hard on the tea leaves to drain out as much of the butter as possible. You can use another strainer to create a kind of press if needed.
Next, Discard the leaves.
Let the butter come to room temperature and use it as you would regular butter in your recipes.