Tea-Inspired Thanksgiving Desserts: Adding a Touch of Magic to Your Feast

Make this Thanksgiving extra special with our blog post on tea-inspired desserts that are sure to delight tea lovers and dessert enthusiasts alike. We're excited to share these delightful recipes that infuse the warmth and elegance of tea into your holiday spread. From matcha-infused cheesecake to earl grey-infused shortbread cookies, these desserts are more than just sweets; they're a touch of magic that elevates your Thanksgiving feast. Join us as we explore how these enchanting desserts can bring a unique and memorable experience to your holiday table. Tea lovers and dessert aficionados, get ready to be inspired by flavors that celebrate the essence of both traditions.

Here are five dessert recipes that incorporate loose-leaf tea into the sweet treats, perfect for adding a unique and flavorful twist to your dessert offerings:

Earl Grey Tea Shortbread Cookies:

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 2/3 cup powdered sugar
• 2 teaspoons loose-leaf Tucson Tea Company's Earl Grey Crème Black Tea or Earl Grey Black Tea.
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract

Instructions:

1. In a food processor, pulse the loose-leaf Earl Grey tea until finely ground.
2. In a mixing bowl, cream together the softened butter and powdered sugar until light and fluffy.
3. Add the ground Earl Grey tea, flour, salt, and vanilla extract. Mix until the dough comes together.
4. Roll the dough into a log shape, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. Preheat your oven to 350°F (175°C). Slice the chilled dough into rounds and place them on a baking sheet.
6. Bake for 10-12 minutes, or until the edges are lightly golden.
7. Let the cookies cool on a wire rack before serving.

Green Tea Matcha Cheesecake Bars:

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup unsalted butter, melted
• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 eggs
• 2 tablespoons of Tucson Tea Company's Ceremonial Matcha Green Tea
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 325°F (160°C) and line an 8x8-inch baking pan with parchment paper.
2. In a mixing bowl, combine graham cracker crumbs and melted butter. Press this mixture into the bottom of the prepared baking pan to form the crust.
3. In a separate bowl, beat the softened cream cheese until smooth. Add sugar and continue to beat until well combined.
4. Add the eggs, one at a time, and mix until fully incorporated.
5. Stir in the powder matcha green tea and vanilla extract.
6. Pour the matcha cheesecake mixture over the crust.
7. Bake for 25-30 minutes, or until the edges are set, and the center is slightly jiggly.
8. Allow the cheesecake to cool completely before refrigerating for at least 3 hours.
9. Cut into squares or bars and serve chilled.

Vanilla Rooibos Tea-Infused Panna Cotta:

Ingredients:

• 2 cups heavy cream
• 1/2 cup granulated sugar
• 2 teaspoons Tucson Tea Company's loose-leaf Vanilla rooibos tea, or White Chocolate Raspberry Rooibos tea.
• 1 teaspoon vanilla extract
• 1 packet (2 1/4 teaspoons) unflavored gelatin
• 2 tablespoons cold water

Instructions:

1. In a saucepan, heat the heavy cream and sugar over medium heat until it's just about to boil. Remove from heat.
2. Stir in the loose-leaf rooibos tea and vanilla extract. Let it steep for 5 minutes, then strain the mixture to remove the tea leaves.
3. In a small bowl, sprinkle the gelatin over cold water and let it sit for 5 minutes to bloom.
4. Gently warm the cream mixture again and whisk in the bloomed gelatin until fully dissolved.
5. Pour the mixture into individual serving cups or ramekins.
6. Refrigerate for at least 4 hours or until set.
7. Serve chilled, garnished with fresh berries or a drizzle of honey if desired.

Masala Chai Spiced Rice Pudding:

Ingredients:

• 1 cup Arborio rice
• 4 cups whole milk
• 1/2 cup granulated sugar
• 2 teaspoons loose-leaf Masala Chai  or Oolong Chai (with chicory)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon ground cloves

Instructions:

1. In a saucepan, combine the milk and loose-leaf chai tea. Heat over low heat until it's warm but not boiling. Let the tea steep in the milk for 5 minutes, then strain it to remove the tea leaves.
2. In a separate large saucepan, combine the Arborio rice and 2 cups of the chai-infused milk. Cook over medium heat, stirring constantly, until the milk is absorbed.
3. Continue to add the remaining chai-infused milk, 1 cup at a time, stirring and allowing the liquid to be absorbed before adding more.
4. Once the rice is tender and creamy, stir in the sugar, vanilla extract, and spices. Cook for an additional 5 minutes.
5. Remove from heat and let the rice pudding cool slightly before serving. It can be served warm or chilled.

Vanilla Chai Ice Cream:

Ingredients:

• 2 cups heavy cream
• 1 cup whole milk
• 3/4 cup granulated sugar
• 2 tablespoons loose-leaf Tucson Tea Company's Vanilla Chai
• 1 teaspoon vanilla extract
• 5 large egg yolks

Instructions:

1. In a saucepan, combine the heavy cream and whole milk. Heat over medium heat until it's warm but not boiling. Remove from heat.
2. Stir in the loose-leaf vanilla chai tea and vanilla extract. Let it steep for 5 minutes, then strain the mixture to remove the tea leaves.
3. In a separate mixing bowl, whisk together the egg yolks and sugar until the mixture becomes pale and slightly thickened.
4. Gradually pour the chai-infused cream mixture into the egg yolk mixture, whisking continuously.
5. Return the combined mixture to the saucepan and cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon. This should take about 5-7 minutes. Do not let it boil.
6. Remove from heat and let it cool to room temperature. Then, refrigerate for several hours or until completely chilled.
7. Once the mixture is cold, churn it in an ice cream maker according to the manufacturer's instructions.
8. Transfer the churned ice cream to an airtight container and freeze for a few hours until it reaches your desired consistency.
9. Serve the vanilla chai tea ice cream in bowls or cones for a delightful dessert.

This aromatic Vanilla Chai Ice Cream combines the rich flavors of chai with the creamy goodness of ice cream.

We hope you truly enjoy our tea-inspired recipes, and impress your guests with their unique flavors and aromas! We wish you a happy and healthy Thanksgiving from our Tucson Tea Company family to yours.