Unleash the extraordinary flavors of tea and transform your dessert creations into a culinary adventure like no other. Here at the LollicupStore Blog, we're on a mission to redefine your dessert experience using the exceptional Tea Zone ingredients. Tea, a timeless beverage known for its rich history and diverse flavors, has now ventured beyond the teacup and into the realm of culinary creativity.
With Tea Zone's premium range of tea products and dessert ingredients, you can elevate your baking and cooking endeavors to new heights. From the earthy and aromatic notes of their Assam Black Tea to the delicate charm of Matcha Green Tea Powder and even the sweet indulgence of Dark Brown Sugar Syrup, the possibilities are endless.
Join us on this journey as we explore the art of incorporating Tea Zone's extraordinary tea and boba ingredients into our favorite desserts. From delightful pies and tantalizing cupcakes to rich flans and more, we're about to unlock a world of flavors that will transform your dessert creations into gourmet masterpieces. Get ready to embark on a tea-infused culinary adventure that's bound to enchant your taste buds and inspire your inner pastry chef.
1. Milk Tea Flan
Indulge in the exquisite fusion of two beloved flavors with our Milk Tea Flan featuring tantalizingly sweet and creamy flan infused with the rich essence of Tea Zone Assam Black Tea. This dessert masterpiece marries the silky-smooth texture of traditional flan with the aromatic charm of black tea, delivering a delightful twist to your taste buds. But that's not all – nestled atop this velvety delight is a surprise treat of Tea Zone Original Tapioca Pearls bathed in Dark Brown Sugar Syrup, creating a harmonious blend of textures and flavors that will transport you to a world of pure culinary bliss. With every decadent spoonful, experience the magic of Milk Tea Flan, a dessert that's as visually stunning as it is delectably satisfying. Discover a dessert that redefines sweet elegance and Asian-inspired flavors, all in a single, memorable bite.
Ingredients
Boba:
Flan:
- 1 3/4 cups heavy cream
- 1 cup whole milk
- 5 bags of Tea Zone Assam Black Tea
- Pinch of salt
- 1/4 cup plus 3 tablespoons, white granulated sugar
- 3 large eggs
- 2 large egg yolks
Caramel Topping:
- 1 cup sugar divided
- 1/4 cup water
Special Equipment:
- 6 to 8 oven-proof ramekins
- 1/4 cup water
Prepare the Boba:
- Boil water and cook the Tea Zone Original Tapioca Pearls according to the package instructions.
- Once cooked, drain and mix the boba with the Tea Zone Dark Brown Sugar Syrup. Set aside.
Prepare the Flan:
- Preheat your oven to 325°F (160°C).
- In a saucepan, combine the heavy cream and whole milk. Add the Assam Black Tea bags and let them steep for about 10 minutes to infuse the tea flavor into the milk mixture.
- Remove the tea bags and add a pinch of salt. Heat the mixture over medium heat until it's hot but not boiling. Remove from heat and set aside.
- In a separate saucepan, melt 1/4 cup of sugar over medium heat, stirring constantly, until it turns into caramel. Be careful not to burn it.
- Quickly pour the caramel into the bottom of each of your oven-proof ramekins. Tilt the ramekins to ensure the caramel coats the bottom evenly.
- In a mixing bowl, whisk together the eggs, egg yolks, and the remaining 3 tablespoons of sugar.
- Gradually pour the hot tea-infused cream and milk mixture into the egg mixture while continuously whisking.
- Strain the custard mixture through a fine-mesh sieve into a clean bowl.
- Pour the custard mixture into the ramekins with the caramel at the bottom.
Bake the Flan:
- Place the ramekins in a deep baking dish and fill the dish with the 1/4 cup of water. This will create a water bath for even cooking.
- Cover the baking dish with aluminum foil and carefully place it in the preheated oven.
- Bake for about 35-40 minutes or until the flans are set but still slightly wobbly in the center.
- Remove the ramekins from the water bath and let them cool to room temperature. Then refrigerate for at least 2 hours or until completely chilled.
Assemble and Serve:
- To serve, run a knife around the edge of each ramekin to loosen the flan.
- Place a plate over the top of the ramekin, then quickly flip it over to release the flan onto the plate with the caramel sauce on top.
- Serve the flan with a generous spoonful of the prepared boba on top.
Enjoy your homemade Milk Tea Flan with Boba!
2. Matcha Donuts
Elevate your taste buds to new heights with our Matcha Donuts, a culinary masterpiece that blends the bold, earthy flavors of matcha green tea with the sweet and indulgent delight of a fluffy donut. These delightful pastries, adorned with a vibrant Matcha Glaze, are the epitome of balance and elegance. Each bite is a journey through contrasting flavors and textures – the soft, moist crumb of the donut and the creamy, bittersweet allure of the matcha glaze. It's a match made in culinary heaven! Whether you're a matcha aficionado or just looking to explore new horizons in dessert, our Matcha Donuts are a perfect treat for your taste buds. Savor the magic of matcha and indulge in the enchanting world of sweet sophistication.
Ingredients
- 1.5 cups (180 gms) All-purpose flour
- 1.5 tsp Baking powder
- 1/4 tsp Baking soda
- 1/8 tsp Salt
- 1.5 tsp Tea Zone Matcha Green Tea Powder
- 1/2 cup (115 gms) Sugar
- 3/4 cup (150 gms) Almond milk
- 1 tbsp Apple cider vinegar You can use white vinegar too
- 1/4 cup ( 45 gms) Coconut oil You can use any neutral flavored oil
- 1 tsp Vanilla extract
Matcha Glaze
- 1/2 cup ( 50 gms) Icing sugar
- 2 tbsp Almond milk
- 1 tsp Coconut oil You can use any neutral flavored oil
Instructions:
For the Matcha Donuts:
- Preheat your oven to 350°F (175°C) and grease a donut pan with oil or cooking spray.
- In a small bowl, combine the almond milk and apple cider vinegar. Stir and set it aside for a few minutes to curdle.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and Tea Zone Matcha Green Tea Powder.
- In a larger mixing bowl, add the sugar, melted coconut oil, and vanilla extract. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk and vinegar mixture, starting and ending with the dry ingredients. Mix until just combined. Be careful not to overmix; a few lumps are okay.
- Transfer the donut batter to a piping bag or a plastic ziplock bag with the corner snipped off. Pipe the batter into the greased donut pan, filling each cavity about two-thirds full.
- Bake the donuts in the preheated oven for 12-15 minutes, or until they spring back when touched and a toothpick inserted into a donut comes out clean.
- Allow the donuts to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
For the Matcha Glaze:
- In a small bowl, combine the icing sugar, almond milk, Tea Zone Matcha Green Tea Powder, and coconut oil. Whisk until you have a smooth, slightly thick glaze. Adjust the amount of matcha powder to your desired level of matcha flavor.
- Dip the cooled donuts into the matcha glaze, allowing any excess glaze to drip off.
- Place the glazed donuts back on the wire rack for the glaze to set.
- Optionally, you can sprinkle extra matcha powder or other toppings of your choice on top of the glaze before it fully sets.
- Once the glaze has set, your Matcha Donuts are ready to be enjoyed!
These Matcha Donuts are a delightful treat for any matcha lover, combining the earthy, slightly bitter notes of matcha with the sweetness of the glaze for a harmonious flavor experience.
3. Boba Tea Cupcakes
Elevate your cupcake game to a new level of culinary creativity with our Boba Tea Cupcakes. Delight in the harmonious fusion of rich and fragrant Assam Black Tea-infused cupcakes topped with a decadent Milk Tea Buttercream. The soft, moist crumb of the cupcakes is a canvas for the aromatic notes of tea, creating a flavor symphony that will transport your taste buds to the heart of Taiwan. But the magic doesn't stop there – crowned with chewy Brown Sugar Boba, these cupcakes offer a delightful surprise in every bite, a nod to the beloved boba tea tradition. Each cupcake is a celebration of texture and taste, a perfect blend of nostalgia and innovation. Whether you're a boba enthusiast or simply seeking a delightful dessert adventure, our Boba Tea Cupcakes promise to captivate and delight with every sweet, aromatic, and chewy morsel.
Tea Infusion Prep:
Cupcakes:
- ½ cup tea infused milk, room temp
- 3 large egg whites, room temp
- 1 teaspoon pure vanilla extract
- ½ cup tea infused butter, room temp, softened
- ¾ cup (154 g) granulated sugar
- 1 ½ cup (195 g) cake flour
- 2 teaspoon baking powder
- ¼ teaspoon kosher salt
Brown Sugar Boba:
Milk Tea Buttercream:
- ½ cup tea infused butter **see note
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- pinch kosher salt
- 3 Tablespoon tea infused milk
Instructions:
For the Tea Infusion Prep:
- In a saucepan, melt 1 cup of unsalted butter over low heat.
- Add 8 bags of Tea Zone Assam Black Tea to the melted butter and steep for about 15 minutes.
- Remove the tea bags and let the tea-infused butter cool.
- In a separate saucepan, heat 1 cup of whole milk until hot but not boiling. Add it to the tea-infused butter, and mix well. Set aside.
For the Brown Sugar Boba:
- Cook the Tea Zone Original Tapioca Pearls according to the package instructions.
- Once cooked, drain the boba and mix them with Tea Zone Dark Brown Sugar Syrup. Set aside.
For the Cupcakes:
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, combine the tea-infused butter and granulated sugar. Cream them together until light and fluffy.
- Add the egg whites and vanilla extract to the butter-sugar mixture. Mix until well combined.
- In a separate bowl, whisk together the cake flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the tea-infused milk, beginning and ending with the dry ingredients. Mix until just combined.
- Fill each cupcake liner about 2/3 full with the cupcake batter.
- Bake for 15-18 minutes, or until a toothpick inserted into a cupcake comes out clean.
- Allow the cupcakes to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
For the Milk Tea Buttercream:
- In a mixing bowl, beat the tea-infused butter until creamy and smooth.
- Gradually add powdered sugar and continue to beat until well combined.
- Mix in vanilla extract, a pinch of kosher salt, and 3 tablespoons of tea-infused milk until the frosting is fluffy and smooth.
Assembly:
- Once the cupcakes have cooled, frost them with the Milk Tea Buttercream using a piping bag or a spatula.
- Top each cupcake with a spoonful of the Brown Sugar Boba.
- Enjoy your homemade Boba Tea Cupcakes!
These delightful cupcakes offer the perfect blend of rich tea flavors, sweet buttercream, and chewy boba pearls, making them a unique and delicious treat for any tea and dessert lover.
4. Matcha White Chocolate Cookies
Get ready to embark on a flavor journey like no other with our Matcha White Chocolate Cookies. These delectable treats are a harmonious blend of two worlds – the earthy elegance of matcha green tea and the sweet indulgence of white chocolate. Imagine the delicate aroma of matcha, its vibrant green hue, and the creamy bursts of white chocolate in every bite. It's a culinary adventure that transcends the ordinary cookie, offering a delightful fusion of flavors and textures that is simply irresistible.
With the richness of buttery goodness, the gentle crunch on the edges, and the soft, melt-in-your-mouth center, these cookies are a true delight for the senses. Perfectly balanced, these cookies captivate the palate with the unique charm of matcha, making them a must-try for any matcha lover or those seeking a captivating twist on the classic cookie.
Whether you're baking them to satisfy your sweet cravings, impressing guests, or simply indulging in a moment of culinary bliss, our Matcha White Chocolate Cookies are the ultimate treat for those who appreciate the extraordinary. Bake up a batch today and experience the enchantment for yourself!
Ingredients
- 1 3/4 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon cornstarch
- 2 tablespoons Tea Zone Matcha Green Tea Powder
- 1 ½ stick unsalted butter room temperature (¾ cup)
- ¾ cup white sugar
- ½ cup light brown sugar
- 1 whole large egg + 1 yolk
- 1 teaspoon vanilla extract
- 1 to 1 ½ cup white chocolate chips
Instructions:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, whisk together the all-purpose flour, baking soda, salt, cornstarch, and Tea Zone Matcha Green Tea Powder. Set this dry ingredient mixture aside.
- In a separate bowl, cream the room-temperature unsalted butter, white sugar, and light brown sugar until the mixture is smooth and creamy. This usually takes about 2-3 minutes.
- Add the whole large egg, the extra yolk, and vanilla extract to the sugar-butter mixture. Mix until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the white chocolate chips. Start with 1 cup and add more if desired. Save some white chocolate chips to press into the tops of the cookies just before baking.
- Scoop cookie dough using a cookie scoop or a spoon onto the prepared baking sheet. Leave enough space between each cookie, as they will spread during baking.
- If desired, press a few additional white chocolate chips into the tops of each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the edges are slightly golden but the centers are still soft.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy your homemade Matcha White Chocolate Cookies! These cookies offer a delightful blend of earthy matcha and sweet white chocolate, making them a perfect treat for matcha enthusiasts and cookie lovers alike.
Whether you're indulging in them with a cup of tea or sharing them with friends and family, these cookies are bound to impress with their unique flavor and irresistible texture.
5. Brown Sugar Swirled Boba Pie
Prepare to embark on a delectable journey as we unveil our newest creation - the Brown Sugar Swirled Boba Pie. This dessert masterpiece marries the sumptuous creaminess of classic cheesecake with the enchanting allure of brown sugar-infused boba pearls. Imagine a velvety, marbled filling cradled in a golden graham cracker crust, enriched with the chewy texture and deep, caramel sweetness of brown sugar boba. Each decadent bite is a symphony of flavors and textures, a delightful fusion of tradition and innovation. Whether you're a seasoned boba lover or an adventurous foodie, our Brown Sugar Swirled Boba Pie is the ultimate dessert experience, offering a slice of sweet indulgence you'll savor to the very last bite.
Ingredients:
For the Crust:
- 12 whole graham crackers (6 to 7 ounces), or 1 1/2 cups graham cracker crumbs
- 7 tablespoons unsalted butter
For the Filling:
- 16 ounces cream cheese
- 2 large eggs
- Pinch of kosher salt
- 1/4 cup granulated sugar
- 3/4 cup packed dark brown sugar
For the Brown Sugar Boba:
Instructions:
For the Brown Sugar Boba:
- Cook the Tea Zone Original Tapioca Pearls according to the package instructions.
- Once cooked, drain and mix them with Tea Zone Dark Brown Sugar Syrup. Set aside.
For the Crust:
- Preheat your oven to 325°F (163°C).
- In a food processor, pulse the graham crackers until they turn into fine crumbs.
- Melt the unsalted butter and combine it with the graham cracker crumbs in a bowl. Mix until the crumbs are evenly coated.
- Press the graham cracker mixture into the bottom and slightly up the sides of a 9-inch pie dish to form the crust.
- Bake the crust in the preheated oven for 10 minutes. Remove and let it cool while you prepare the filling.
For the Filling:
- In a mixing bowl, beat the cream cheese until smooth and creamy.
- Add the eggs, one at a time, and mix well after each addition.
- Stir in a pinch of kosher salt, granulated sugar, and dark brown sugar. Mix until the filling is smooth and well combined.
Assembly:
- Pour half of the cream cheese filling into the graham cracker crust.
- Spoon half of the Brown Sugar Boba mixture over the cream cheese filling, and gently swirl it with a knife to create a marbled effect.
- Pour the remaining cream cheese filling over the top.
- Again, spoon the rest of the Brown Sugar Boba mixture over the cream cheese filling and swirl it gently.
- Bake the pie in the preheated oven for 35-40 minutes, or until the center is set.
- Let the pie cool to room temperature, then refrigerate it for at least 2 hours, or until it's well-chilled and set.
- Slice, serve, and enjoy your Brown Sugar Swirled Boba Pie. The delightful combination of creamy cheesecake and sweet, chewy boba pearls is sure to captivate your taste buds.
This Brown Sugar Swirled Boba Pie is a heavenly dessert that beautifully marries the rich, creamy flavors of cheesecake with the sweet indulgence of brown sugar boba, all nestled within a graham cracker crust. It's a delightful treat for any occasion!
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