Tea District

I recently spiced up some double chocolate cookies by adding earl grey tea. The inspiration came when I got Tea District’s Earl Grey Supreme blend, which is blended with bergamot citrus oil and orange peel.

To make the earl grey infusion, I ground the tea in a coffee grinder until it was a fine powder. I then mixed it in while I was creaming the butter with the sugar in my usual recipe (if you are using a mix, add the tea powder to the dry ingredients).

The result was an extremely refined cookie that, of course, went great with a cup of tea.

If you don’t like earl grey, try doing the same process with Tea District’s Jasmine Blossom Green blend. The result will be an earthy accompaniment best dipped in or crumpled over ice cream.