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Tea-Infused Butter

Unsalted Butter
Loose tea leaves1-1/2 teaspoons per tablespoon of butter
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Tea-Infused Butter - Instructions


Note: Use this butter in place of regular butter in your baking recipe. Start with
more butter than your recipe requires because you will lose some of the butter during
the extraction process. For example, if your recipe calls for 3/4 cup of butter, use 1
cup in this recipe. For best results, use a strong, aromatic tea and good quality
unsalted butter. To help you measure the tea, here are some common conversions: 3
teaspoons = 1 tablespoon; 4 tablespoons = 1/4 cup; 8 tablespoons = 1/2 cup.

1. In a small saucepan, melt the butter until just liquid.
2. Add tea leaves in this ratio: 1-1/2 teaspoons of tea per tablespoon of butter. For
example, if you melted 1 cup or 16 tablespoons of butter, add 24 teaspoons of tea
(equivalent to 8 tablespoons or 1/2 cup). Turn heat to low. Stir occasionally. Cook
for 5 minutes.

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Tea-Infused Butter - Instructions Continued

3. Remove pan from heat and cool mixture for 5 minutes. Butter will turn the color of
the tea leaves.
4. Strain the butter using a fine sieve. Press tea leaves against the mesh to extract
as much butter as possible. Discard tea leaves.
5. Let infused butter sit and harden at room temperature. Use like regular butter in
your recipe.

Adapted from recipe from www.cupcakeproject.com

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