Tea-Spiced Chantilly Cream with Island Breakfast

Tea-Spiced Chantilly Cream with Island Breakfast

RECIPE: Tea-Spiced Chantilly Cream

¼ cup (240mL) heavy whipping cream
1 tbsp granulated sugar
1 tbsp loose leaf Westholme's Island Breakfast tea (or a strong black tea of your choice)
1 cinnamon stick
2 whole star anise
½ tsp allspice berries
½ tsp cracked black peppercorns
1 tsp bourbon or brandy

Place cream, sugar, tea leaves, cinnamon, star anise, allspice and peppercorns in a small saucepan and scald by bringing just to a boil over medium-high heat. Immediately remove from the heat. Let steep, covered for at least 30 minutes or up to several hours for the flavours to infuse and develop. Taste periodically. When you are happy with the flavour development, strain completely and chill. May be made up to 5 days in advance up to this point. When you are ready to use, whip the infused cream with the bourbon until soft peaks form. Serve immediately

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