1 In a small saucepan, melt the butter until just liquid.

2 Add the tea leaves.

3 Continue heating the mixture for about 5 minutes on low heat.

4 Remove from the heat and allow to stand for another 5 minutes or until the butter is discernibly tinted by the tea leaves.

5 Pour the mixture through a fine sieve, pressing hard on the tea leaves and then discarding them. This is the part where you will undoubtedly end up with some butter that you can’t get off of the leaves. I encourage you to press as hard as you can, but not to obsess about lost butter – it’s for a good cause.

6 Let the butter come to room temperature and then use it as you would regular butter in your baked goods.


Thank you Cup Cake Project for the recipe

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