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Pairing Desserts with Teas- Ideas for Mother’s Day


Switch up your holiday plans and give your mother a memorable experience this Mother’s Day. While she always values thoughtful card or handcrafted items, but what mother truly desires is to spend quality time with their loved ones. Surprise her with an amazing outdoor tea party in your lawn to celebrate her.


We have come up with the best herb tea recipes that pair well with desserts and tantalize your taste buds. These tea and garden party concepts are suitable in springtime to show your love and gratitude in a unique and memorable way.


Herbal teas not only offer health benefits to mind and body but also a heartfelt gesture that shows appreciation for all the hard work and dedication our mother put into raising us. Let’s explore the easy but delicious herbal teas that make this Mother’s Day even more special and memorable.


Do Teas Pair Well with Desserts?


The question of what cuisine fits with what beverage always comes up when planning a dinner or family get-together. It is overwhelming sometimes to decide what goes with tea for dessert and it is much more crucial. Interestingly, there are some specific teas that go well with everything from chocolate, cake, and pastries to salty dessert snacks. Try these recipes out at home and get appreciation from your friends and family.


What Dessert Goes Well with Tea?


Apple Impromptu with Lemon Lavender Tea


Apple impromptu and lemon lavender tea make a delightful pairing with each other. The delicate flowery and citrusy tone of tea would harmonize with the sweet and sour taste of apple dessert. The herbaceous touch of lavender is an intriguing contrast to the sweetness of apple. Overall, this combination can result in a distinctive and refreshing teatime experience.


Apple Impromptu Recipe - My Mom


Ingredients:

Apple 4 cups

Sugar ¼ cup

Cinnamon powder ¼ tsp

Butter 1Tbsp

Vanilla extract ½ tsp

Egg 1

Flour ½ cup

Baking powder ½ tsp


Instructions:

● Prepare 4 cups of apples, core, and slice. Place in a well-greased 8 or 9-inch pie plate.

● Combine sugar and cinnamon, sprinkle over apples, and cover tightly with foil. Bake them in an oven at 400 F for 20 minutes.

● Cream together butter, sugar, and cream, and add beaten egg and vanilla extract, mix well, and add all-purpose flour and baking powder to this mixture.

● Mix into the creamy mixture, spread evenly over apples, and bake for 20-25 minutes until golden brown.


Lemon Lavender Tea

To prepare Lemon Lavender Tea, steep one teaspoon of lemon lavender tea in one cup of water (temp 195-205 F) for 3-4 minutes.



Banana Bread with Cha Chai


Banana bread is a delicious treat that pairs greatly with cha chai (spice tea). The sweet nutty tone of the banana is complemented by the warm spicy flavor of chai tea. The chai’s creamy texture complements the denseness of the bread while cardamom, cinnamon, and other spices boost the flavor. Overall, this combination might result in a comforting and enjoyable teatime treat.


Easy Banana Bread Recipe - My Mom


Ingredients

Butter ½ cup

Sugar 1 cup

Eggs 2

Flour 2 cup

Salt 1tsp

Baking soda 1 tsp

Sour milk 2 tablespoon

Banana pulp 1 ½ cup

Chopped nuts (optional) ½ cup


Instructions:

● Mix butter and sugar together, add the beaten egg, and mix thoroughly.

● Sieve flour, baking soda, and salt and add to the mixture. Pour milk and banana and nuts and stir until mix well.

● Place the mixture into a buttered loaf pan and bake at 350 F in an oven for 45-55 minutes.


Cha Chai Tea

To prepare Cha Chai Tea, add one teaspoon of cha chai to one cup of hot water (208 F) and steep for 3-5 minutes.



Berry Crumb Cake with Spring Tea

Berry crumb cake goes well with berry and cream compote tea and makes a combination pleasing for a delectable and fulfilling teatime experience. The cake's fruity flavors make a perfect combination with the tea's berry undertones, and the compote's creaminess would give the combination a hint of richness.


Berry Crumb Cake Recipe - The Spruce Eats


Ingredients

2 ounces (4 tablespoons) unsalted butter, at room temperature

3/4 cup granulated sugar

1 large egg

1/2 teaspoon pure vanilla extract

2 cups (9 ounces) all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup milk

2 cups fresh or frozen blueberries


For the Streusel:

2 ounces (4 tablespoons) unsalted butter, at room temperature

1/2 cup brown sugar, packed

1/3 cup all-purpose flour

1/2 teaspoon ground cinnamon



Instructions:

Make the Cake Batter

  1. Gather the ingredients.

  2. Grease and flour a 9-inch-square baking pan. Heat oven to 375 F / 190 C / Gas 5. In a mixing bowl with an electric mixer, beat the butter and granulated sugar until creamy.

  3. Add the egg and vanilla and continue beating until a smooth and well-blended batter forms.

  4. In a separate bowl, combine the flour, baking powder, and salt.

  5. Slowly, add the flour mixture to the butter mixture, pouring the milk between additions and beating until smooth each time you add part of the dry ingredients.

  6. Gently fold the blueberries into the batter.

  7. Spread the batter in the prepared baking pan.


Make the Streusel

  1. In a medium bowl, combine the butter, brown sugar, flour, and cinnamon. Form crumbs with a pastry blender, fork, or your fingers.

Assemble and Bake the Crumb Cake

  1. Sprinkle the streusel topping over the blueberry batter. Bake the cake in the preheated oven for 35 minutes.

  2. Remove the cake from the oven and allow it to cool at room temperature before eating. Slice it into squares and serve.

  3. Enjoy!


Berries and Cream Compote Tea

To make Berries and Cream Compote Tea, steep one teaspoon of berry and cream compote tea in hot water (212 F) for 5-10 minutes. You can enjoy this beverage both hot and cold in springs and summers.



Chocolate Cakes and Pastries with Black Tea


Do you believe there is a better combination than tea and cake? We most certainly don't. But choosing the right tea flavors to go with your cake can greatly increase how much you enjoy the two things together. Try out black teas such as earl grey, Darjeeling, and English breakfast tea with chocolate cake, or brownie to enjoy the best pairing.


English Breakfast Tea

English breakfast tea blended with Chinese black tea makes a great brew that can please all. Its unique brick and bold flavor make it a great choice to enjoy with chocolate, cake, and pastries.


Brewing Instructions

Bring one cup of water to boil in a kettle and add one teaspoon of English breakfast tea.

Allow them to steep for 3-5 minutes at 208 F, strain out the tea, and add milk or sugar if required.



Chocolate Cake Recipe - Averie Cooks

This amazing chocolate cake is the ultimate comforting meal that can brighten a gloomy day. The cake is moist, juicy, and indulgent, and covered with velvety chocolate will leave you begging for more.


Ingredients

1 large egg

1 cup granulated sugar

6 ounces plain, vanilla, or chocolate yogurt (thicker Greek-style preferred, do not use diet, fat-free or light yogurt; sour cream may be substituted)

1/4 cup canola or vegetable oil

1 1/2 teaspoons vanilla extract

1/2 cup brewed coffee, room temperature or warm*

1/2 cup unsweetened natural cocoa powder

1 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt, optional


Chocolate Ganche

9 ounces semi-sweet chocolate (about 1 1/2 cups semi-sweet chocolate chips)

3/4 cup heavy cream or half-and-half

1 teaspoon vanilla extract**


Instructions

  1. Preheat oven to 350° F. Line a 9-by-9-inch square baking pan with aluminum foil and spray with cooking spray, or grease and flour the pan; set aside.

  2. In a large mixing bowl combine egg, sugar, yogurt, oil, vanilla, and whisk until smooth and combined.

  3. Add coffee, cocoa powder (I used Hershey’s), and whisk vigorously until batter is smooth and free from lumps.

  4. Add the flour, baking soda, baking powder, salt, and whisk vigorously until batter has just combined, about 1 minute.

  5. Pour batter, which is a loose and fairly runny batter, into prepared pan and bake for about 25 minutes, or until top has set and a toothpick or cake tester inserted in the center comes out clean.

  6. Allow cake to cool in pan completely, at least 30 minutes, before adding ganache or frosting the cake, or before slicing and serving.

Chocolate Ganache

  1. Place chocolate in a medium microwave-safe bowl and heat on high power for 1 minute to soften chocolate; set aside.

  2. In a small microwave-safe bowl or measuring cup, heat the cream (I used half-and-half) on high power just until it begins to bubble and show signs of boiling, about 60 to 75 seconds.

  3. Pour hot cream over chocolate and let it stand about 1 minute. Whisk vigorously until chocolate has melted and mixture is smooth and velvety.

  4. Add vanilla or optional flavorings and stir to combine. Set bowl aside for about 10 minutes, allowing ganache to cool and thicken a bit.

  5. Whisk mixture briefly before pouring all of it over the cake. Lightly smooth and spread the ganache with a spatula or offset knife.

  6. Allow ganache to set up for at room temperature for at least 30 minutes before slicing and serving the cake; or speed this process up by placing pan in the refrigerator or freezer briefly.


NOTES

  • Unfrosted cake can be stored in an airtight container at room temperature for up to 5 days, or store frosted cake in the refrigerator for up to 5 days.

  • *Note about the coffee: The coffee does not make the cake taste like a coffee-flavored cake. Rather, it brings out and enhances the flavor of the cocoa powder and adds depth of flavor; I highly recommend coffee but use water if you must. The coffee can be any temperature other than piping hot; you don’t want to scramble the egg.

  • **Or optionally use 1 to 2 tablespoons rum, bourbon, coffee-, orange-, raspberry-, chocolate-flavored liqueur.


Bottom Line


It's the ideal time to give the special mothers in our life a delightful afternoon tea as Mother's Day draws near. It can be enjoyable and exciting to pair tea with desserts in order to bring out the flavors of both the tea and the desserts.


Sharing your recipe knowledge is a great way to connect with food enthusiasts and explore unique cooking techniques. If you have your favorite recipe you think to pair well with tea, we would love to hear from you. Feel free to share your favorite recipe in the comment section of this blog.



* Blog Disclaimer: All content on this blog, including medical opinion and any other health-related information, is for informational purposes only and should not be a specific diagnosis or treatment plan for any individual. Tuk Tea Company, LLC is not a medical organization, and we can’t give you medical advice or diagnosis.


Nothing contained in this blog should be construed as such advice or diagnosis. The information and links to sources should not be interpreted as a substitute for physician consultation, evaluation, or treatment. We urge and advise you to seek the advice of a physician before beginning any medical regimen. This blog is for the use of healthy adult individuals.


This blog is not intended for the use by minors, pregnant women, or individuals with any type of health condition. Such individuals are specifically warned to seek professional medical advice prior to initiating any form of weight loss or regimen related to the information provided.


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