Vanilla-Chai Whipped Cream
Serves: 1¾ cups
 
This creamy, spiced condiment beautifully complements our Nutmeg-Currant Scones.
Ingredients
  • 1 cup heavy whipping cream
  • 2 tea bags vanilla-chai black tea*
  • 2 tablespoons confectioners’ sugar
Instructions
  1. In a small saucepan, heat cream over medium-high heat until very hot but not boiling. Remove from heat; add tea bags. Cover and let steep for 15 minutes.
  2. Press tea bags with the back of a spoon into cream. Remove and discard tea bags. Cover and refrigerate cream until cold, 6 to 8 hours.
  3. In a medium bowl, beat together chilled cream and sugar with a mixer at high speed until soft peaks form. Use immediately, or cover, refrigerate, and serve within 2 hours.
Notes
*We used Bigelow Tea Vanilla Chai Black Tea.
Recipe by TeaTime Magazine at https://teatimemagazine.com/nutmeg-currant-scones-with-vanilla-chai-whipped-cream/