Istanbul Apple·tea·ni
This tea-infused twist on the classic martini tastes complicated, but no one ever needs to know how easy it actually is! Learn how to infuse tea into liquor and shake (or stir) up the perfect fall martini!
Bake with Tea
Tasting of summer, this peachy cake donut recipe makes the perfect breakfast or afternoon snack for the hazy, lazy days of summer!
1 2/3 cups all-purpose flour
2 tsp baking powder
3/4 tsp kosher salt
1/2 cup (100 grams) granulated sugar
1 large egg
1 large egg yolk
1/3 cup Sweet White Peach Tea
2 tsp vanilla extract
2 tbsp avocado oil, plus more for frying (avocado oil tastes the most delicious to me but you need quite a bit to fry them in, so for a more cost savvy oil, go for canola oil!)
1/2 cup milk
2 tablespoons Peach Infused Honey
3 cups confectioners’ sugar
1. Brew one cup of Sweet White Peach tea and let cool (Brew 5 grams of SWP in 16 ounces of 175° F water for 4 minutes.)
2. In a medium bowl, whisk the flour, baking powder, and salt together.
3. In a large bowl, whisk together the granulated sugar, whole egg, egg yolk, milk, vanilla, and 2 tablespoons oil together until combined.
4. Add the dry ingredients to the wet and whisk to combine. The mixture should resemble thick pancake batter.
5. Transfer the batter into a piping bag. I would recommend putting the piping bag over a cup or vase to fill it so it is more stable! Pipe the batter in rings onto 4-inch parchment squares. Fry right away! I used a slotted spoon to get the donuts into the oil safely.
6. In a large pasta pot, heat 2 inches of oil to 350°F. If you don’t have a thermometer to check, heat on medium/high heat until the oil is lightly bubbling.
7. Fry the donuts one at a time. Fry one side for 1-3 minutes, until golden brown. Pay close attention! They can burn easily. Use tongs to gently release the parchment from the donut and discard. Flip the donut and continue to fry about 1 minute until golden brown.
8. Place on a sheet pan fitted with a wire rack to drain.
1. In a small saucepan, warm the milk until small bubbles appear on the edges of the pan.
2. Add the honey and stir to combine for about a minute.
3. Place the confectioners’ sugar in a bowl and pour the hot milk onto the confectioner's sugar until it has the right consistency. You may have some leftover milk. You should be able to dunk a donut in the glaze and have the glaze be stable enough to stick to the top of the donut. If it is too thick, add more milk, if it is too watery, add more sugar!
4. Lastly, sprinkle the tops of the donuts with Egyptian Goddess Tea. The rose petals and orange peel in the tea taste delicious on top of these donuts! Feel free to experiment with other toppings that speak to you.
Serve right away for the freshest taste! Enjoy!
Recipe developed with love by Sarah Collins. All photos by Sarah Collins.
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