Lemon Vanilla White Tea Recipes

LEMON ALMOND TEA

Steps:

• In a saucepan, brew tea bags in hot water for 15 minutes. While waiting for tea to brew, squeeze the lemon slices as you put them into a large pitcher. Pour in sugar.
• Pour brewed tea into the pitcher with the sugar and lemons. You can let this sit in refrigerator for up to 1 day, or use it right away. When ready to serve, stir in almond extract, vanilla extract and lemon lime soda.

LEMON LIME ALMOND TEA

Steps:

• In a 2-quart pitcher, combine the water, sugar, limeade concentrate, instant tea and extracts. Add fruit slices. Serve in glasses over ice.

LEMON-VANILLA WHIPPED CREAM

Steps:

• Add the heavy cream, sugar, vanilla and lemon zest to a stand mixer fitted with the whisk attachment. Whip just until soft peaks form.

LEMON-VANILLA FRENCH TOAST

Steps:

• Combine half-and-half, egg whites, confectioners' sugar, brown sugar, vanilla, lemon extract, and salt in a bowl; whip together with a whisk or electric whisk until well blended, about 30 seconds. Pour mixture into a large, flat container.
• Put one bread slice in the container and flip so it is coated on both sides, almost saturated.
• Melt 1 tablespoon butter in a frying pan over medium heat until sizzling. Add soaked bread slice to the pan; you can do more than one depending on the size of the pan. Fry until medium brown and edges are crispy, about 1 1/2 minutes per side. Continue cooking in batches, dipping bread and frying, and adding butter as necessary.
• Serve French toast with maple syrup and add whipped cream on top.

MOIST LEMON TEA CAKES

Steps:

• In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the lemon juice, extracts and lemon zest. Add flour; beat just until moistened., Fill greased miniature muffin cups two-thirds full. Bake at 325° for 10-15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , In a small bowl, combine glaze ingredients. Dip tops of cakes into glaze; place on waxed paper to dry.

WHITE-TEA MELONADE

Steps:

• Bring 1 cup water to a boil in a saucepan. Remove from heat and add sugar; stir until dissolved. Add tea bags and steep 4 minutes.
• Remove bags; press gently to release liquid, then discard. Let cool completely. Refrigerate until cold.
• Blend mixture with lemon juice and watermelon cubes until smooth. Serve, with watermelon slices.