5 Spice Tea Recipes

FIVE-SPICE TEA CAKE

Steps:

• Preheat the oven to 325 degrees. Butter a 6-cup loaf pan and line it with waxed or parchment paper.
• Sift together the baking powder, baking soda, salt, flour, five-spice mixture, and ginger. In a medium bowl, mix the tea and applesauce. In a mixer fitted with a whisk attachment, whip the eggs and sugar until very light and fluffy. With the mixer running at medium speed, drizzle in the oil and mix. Add 1/3 of the dry ingredients and 1/3 of the tea-applesauce mixture and mix. Repeat twice more, using up all the ingredients. The batter will be somewhat thin. Pour the mixture into the prepared pan and bake until firm to the touch and split on the top, and a toothpick inserted into the center comes out clean, 70 to 90 minutes. Set the pan on a wire rack and let cool 30 minutes, then turn the cake out onto the rack, peel off the paper, and let cool.

GREEN TEA AND FIVE-SPICE CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• Make and bake cake mix as directed on box for cupcakes, using oil and eggs and substituting tea for the water. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
• In medium bowl, beat butter and vanilla with electric mixer on medium speed 30 seconds. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until blended. Add 1 tablespoon of the whipping cream, the five-spice powder and salt. Beat until light and fluffy. If necessary, beat in remaining whipping cream, 1 teaspoon at a time, until frosting is smooth and spreadable.
• Pipe or spread frosting on cupcakes. Top with coconut.

5-SPICE TEA

Steps:

• Bring water to a boil in saucepan.
• Add tea leaves and simmer for 10 minutes.
• Place milk in microwavable container and microwave until steaming.
• Add milk to tea mixture, and stir in 5-spice powder. Simmer 1 minute.
• Strain tea into mugs, or refrigerate for iced tea. (strain into glasses over ice).
• Sweeten to taste, with sweetener of choice.

FIVE-FLAVOR TEA

Steps:

• Grind the Schisandra berries in a spice mill to a fine powder. Combine the powder in a saucepan with the licorice, ginger and 5 cups water. Cover and bring to a boil over high heat.
• Uncover the pan, reduce the heat to medium low and let the tea simmer for 20 minutes. Do not cook any longer, as the tea will become unbearably bitter. Strain through a fine sieve, add honey to taste and serve.

CHINESE FIVE SPICE

Steps:

• In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder. Store in an airtight container for up to 6 months.

FIVE-SPICE TEA CAKE

Steps:

• Preheat the oven to 325 degrees F.
• Butter a 6-cup loaf pan and line it with waxed or parchment paper.
• Sift together the baking powder, baking soda, salt, flour, five-spice mixture, and ginger.
• In a medium bowl, mix together the tea and applesauce.
• In a mixer fitted with a whisk attachment, whip the eggs and sugar until very light and fluffy.
• With the mixer running at medium speed, drizzle in the oil and mix.
• Add 1/3 of the dry ingredients and 1/3 of the tea-applesauce mixture and mix.
• Repeat twice more, using up all of the ingredients.
• Pour the mixture into the prepared pan and bake until firm to the touch and split on the top, and a toothpick inserted comes out clean, 70 to 90 minutes.
• Set the pan on a wire rack and let cool 30 minutes, then turn out onto the rack, peel off the paper, and let cool.

FIVE SPICE

Steps:

• Place a small skillet over medium heat. Add spices and toast, stirring, until fragrant, 2 to 4 minutes. Pour into a small bowl and set aside to cool. If using the whole spices for a braise, they are ready to go.
• To make the spices into a powder, use a spice grinder, clean coffee grinder, or mortar and pestle to grind the spices until fine. If you like, you can strain the mix through a fine-mesh strainer to remove any coarse bits, but this is optional. Store in an airtight container in a cool, dark place for up to 1 year.