Jasmine Tea Tangerineade Recipes

Steps:

• Melt butter in a saucepan over low heat. Stir in jasmine tea; heat for 5 minutes. Remove from heat and let stand for 5 minutes. Strain into a large bowl and discard solids. Let butter cool to room temperature, 20 to 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on 2 sides.
• Whisk flour, baking powder, and salt together in a small bowl. Whisk sour cream and buttermilk together in a separate small bowl.
• Add 3/4 cup plus 2 tablespoons sugar to the butter and beat with an electric mixer until light and fluffy, 3 to 4 minutes. Add eggs one at a time, beating well after each addition. Scrape down sides of the bowl and stir in almond extract.
• Add the flour mixture in 3 additions, alternating with the sour cream mixture. Beat batter just until combined. Scrape batter into the prepared pan and sprinkle sliced almonds over the top.
• Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 50 minutes. Tent loaf with foil if it starts to brown too quickly.
• Transfer the pan to a wire rack and let cake cool for 15 minutes. Gently lift out loaf using the parchment overhang. Transfer to the rack and let cool completely before slicing.

Steps:

• Bring 10 cups water to a boil in a large saucepan. Place tea bags in a large heatproof container. Add boiling water, and steep for 3 minutes. Remove tea bags. Let cool completely.
• Meanwhile, bring sugar and remaining 1/2 cup water to a boil in a small saucepan, stirring, until sugar dissolves. Let cool completely.
• Stir together tea and 3/4 cup simple syrup, plus more if needed, depending on desired sweetness. Refrigerate for at least 1 hour. Divide among ice-filled glasses.

Steps:

• Bring sugar and water to a boil in a small saucepan, stirring to dissolve sugar. Let cool completely, and refrigerate for up to 1 month.

Steps:

• Preheat the oven to 350°F (180°C). Using a Bounty® paper towel, grease a 12-cup Bundt pan with 1 tablespoon butter.
• In a small saucepan, combine the jasmine tea leaves and milk. Bring to a gentle simmer over medium-low heat, being careful not to scald the milk. Remove the pot from the heat and let steep until cool, about 30 minutes. Strain the tea leaves from the milk and discard the leaves.
• In a medium bowl, whisk together the flour, milk powder, salt, baking powder, and baking soda.
• If your brown sugar has hardened, place the sugar in a small, microwave-safe bowl and place a damp Bounty® paper towel over the top. Microwave in 20-second intervals until sugar has softened, being careful not to melt the sugar.
• In a large bowl, combine the brown sugar, remaining 1 cup butter, and the vanilla. Beat with an electric hand mixer on medium speed until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, mixing completely between each addition.
• Add half of the dry ingredients and mix until just combined. Add 1 cup of the jasmine milk, reserving the remaining ¼ cup, and mix until just combined. Add the remaining dry ingredients and mix until just combined, being careful not to overmix.
• Spoon the batter into the prepared Bundt pan. Tap the pan on the counter 3-5 times to release any air bubbles.
• Bake the cake for 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven and let cool slightly, about 10 minutes, then invert onto a serving platter.
• Meanwhile, whisk together the remaining ¼ cup jasmine milk and the powdered sugar until smooth.
• Pour the glaze over the cake and garnish with edible flowers.
• Slice and serve.
• Enjoy!

Steps:

• Put the jasmine tea and frozen berries into a large teapot. Add the cinnamon stick, star anise, cloves, ginger and orange. Fill the teapot with up to 1 litre water.
• Let it steep for 3-4 mins, then strain into teacups to serve.

Steps:

• Pour 1 cup barely simmering water over tea mix. Steep 2 minutes, then strain.

Steps:

• Bring 2 1/4 cups water to a boil in a medium saucepan. Remove from heat, and add tea; cover, and let steep 5 minutes. Strain; discard tea leaves, and reserve brewed tea.
• Return brewed tea to saucepan; add salt. Bring to a boil over medium-high heat. Add rice; cover, and reduce heat to low. Cook until tea has been absorbed and rice is tender, about 15 minutes. Fluff with a fork. Serve immediately.