by Jessica Bose
Anyone who knows me can surely vouch for how much tea I drink. Typically, I drink three cups a day. A cup after coffee, a cup after work, and a cup before bed. Sometimes, if I’m lucky, I’ll have a fourth. A fourth!? C’mon, that’s a little excessive isn’t it? Not quite, because my fourth happens to be in the form of a dessert. In a tea-infused cake, to be exact.
As a vegan tea-lovin’ baker, it only makes sense that I’ve somehow found a way to marry the two together. To do so, I simply take a few tablespoons of tea and grind it to a powder using a small blender. Then, I take the tea powder and steep it in warm non-dairy milk. Lastly, I let the milk cool to room temperature and incorporate it into my cake batter. It’s a super easy way to introduce flavor to any cake you bake!