Making infused creams is as easy as steeping tea -- and they are especially delicious in tea. You can also use them to make an utterly fabulous whipped cream for topping your drinks or baked goods.
When choosing your infusion liquid, go with what you would normally add to your tea; milk, cream, half and half, almond milk, coconut milk -- all of these and more will work just fine. If you want to make whipped cream, though, we really do suggest using heavy whipping cream to save yourself oodles of frustration.
As with our other infusion projects, you can use nearly any kind of nut, spice, or herb to flavor your cream. Use the basic recipe below to make any of the following flavors! Or come up with your own signature flavor to pair with your favorite tea. We’re especially fond of lavender cream in our Mindful Morning blend or orange cream in our Oregon Breakfast Tea.
- 2 tablespoons chopped hazelnuts
- 1/3 cup chopped rose petals
- 1 1/2 teaspoons lavender buds
- 1 tablespoon cloves & 1 cinnamon stick
- 1/3 cup chopped mint leaves
- 1 split vanilla bean
- 1 tablespoon orange zest
Basic Infused Cream
- flavoring ingredients
- 1 cup cream, half and half, or milk
In a saucepan over medium-high heat, bring cream to a simmer. Just before it starts to boil, remove from heat, add your flavorings, and cover. Allow to steep for 30 minutes.
Strain cream through a mesh sieve and into a jar or container. Press the flavorings with the back of a spoon to get all the goodness out.
Store cream in fridge in a sealed container. Best if used within three days for maximum flavor.
To make whipped cream: Follow recipe above using heavy whipping cream. Refrigerate infused cream for 6-8 hours or overnight. Pour cream and 2 tablespoons sugar into a large mixing bowl and whip with whisk or electric mixer until stiff peaks form.
All photos are courtsey of the author.