Rooibos Tea is a wellness powerhouse that's also a mighty tasty cup of tea to boot. We love this tea on its own or as a backdrop for fun blends like Rooibos Vanilla Chai. This is a staff favorite, and one we love with milk and sugar. When we started brainstorming dishes to make with this Chai blend, this lovely poundcake was the result. What better to enjoy with a cup of tea but a tea-infused treat.
1 cup milk
2 heaping Tbl Rooibos Vanilla Chai
1 cup butter, softened
2 cups sugar
3 cups flour
1 Tbl baking powder
1/2 tsp Sel Gris
1 tsp Pure Bourbon Vanilla Extract
1/2 tsp Cinnamon Extract
Heat milk to just before simmering. A few bubbles should pop up around the edges of the pot. Add the Rooibos Vanilla Chai tea and let tea steep for 15 minutes. Strain and set aside to cool.
Preheat oven to 350°F. Grease and flour 2 loaf pans. Combine the flour, baking powder and Sel Gris. In the bowl of a stand mixer, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, making sure to fully incorporate.
Begin beating in the flour mixture and tea-steeped milk, alternating between the two. Be sure not to overbeat. Stir in the extracts and pour the batter into the prepared pans. Bake for 25-35 minutes or until golden on top and a toothpick inserted comes out clean.
Let cool in pan for 10 minutes then remove from pans. These loaves can be frozen for up to 6 months. Wrap tightly in plastic wrap then place in a zip top bag.