Spiced Tea Delight Recipe
Spiced Tea Delight Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
“I came up with this dessert to complement an Asian-themed dinner I was preparing. It has a delicate chai flavor and lovely color.—Maria Barnet, Wilmington, Delaware
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + chilling

Ingredients

  • 3 cups water
  • 4 ginger-flavored herbal tea bags
  • 4 green tea bags
  • 3 envelopes unflavored gelatin
  • 3/4 cup cold water
  • 1 cup heavy whipping cream
  • 1/2 cup honey
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • Additional ground cinnamon, optional

Directions

Bring water to a boil in a large saucepan; add tea bags. Cover and steep for 3-5 minutes.
Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into tea mixture. Discard tea bags.
Stir in the cream, honey, brown sugar, cinnamon and cloves. Pour into a 5-cup mold coated with cooking spray or divide among six dessert dishes. Cover and refrigerate until set. Sprinkle with additional cinnamon if desired. Yield: 6 servings.
Originally published as Spiced Tea Delight in Taste of Home February/March 2011, p36

Nutritional Facts

3/4 cup: 253 calories, 15g fat (9g saturated fat), 54mg cholesterol, 25mg sodium, 29g carbohydrate (28g sugars, 0 fiber), 4g protein.

  • 3 cups water
  • 4 ginger-flavored herbal tea bags
  • 4 green tea bags
  • 3 envelopes unflavored gelatin
  • 3/4 cup cold water
  • 1 cup heavy whipping cream
  • 1/2 cup honey
  • 2 tablespoons brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • Additional ground cinnamon, optional
  1. Bring water to a boil in a large saucepan; add tea bags. Cover and steep for 3-5 minutes.
  2. Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into tea mixture. Discard tea bags.
  3. Stir in the cream, honey, brown sugar, cinnamon and cloves. Pour into a 5-cup mold coated with cooking spray or divide among six dessert dishes. Cover and refrigerate until set. Sprinkle with additional cinnamon if desired. Yield: 6 servings.
Originally published as Spiced Tea Delight in Taste of Home February/March 2011, p36

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