Sweeter teas, when brewed as a focus, are excellent for baking. As wealthy as liquid flavoring, the concentrated tea can substitute for vanilla in a recipe, simply double what the recipe calls for.

Recipe supplied by Raelene Gannon, Tea and All its Splendour


  • ½ cup butter
  • ¼ cup unsweetened cocoa powder
  • 2 tbsp. abha chai, or any black tea of your selection
  • 2 eggs
  • ¾ cup white sugar
  • ¼ cup brown sugar
  • ¾ cup all-objective flour
  • ¼ tsp. salt


  1. Preheat oven to 350°F.
  2. Place 2 tablespoons of tea in ½ cup of sizzling water, steep for five minutes.
  3. Strain out the tea leaves, leaving you with a tea focus. (For this recipe, solely a teaspoon of the tea focus can be used. The remaining focus will retailer effectively within the fridge for two days.)
  4. Grease and flour an 8-inch sq. pan.
  5. Melt butter both within the microwave or over the range.
  6. Once melted add in cocoa powder and stir till absolutely combined.
  7. Add 1 teaspoon of the tea focus and stir effectively.
  8. In a separate bowl, beat eggs for 2 full minutes.
  9. Stir eggs into the cocoa combination and add the 2 sugars.
  10. Mix till all components are absolutely integrated.
  11. Add the flour and salt.
  12. Mix effectively, till no powder will be seen.
  13. Pour into the 8-inch pan.
  14. Bake for 25 to 30 minutes or till a tooth choose comes out clear.
  15. Cool and serve with a heat cup of chai.


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