A Rooibos Chai tea-infused soufflé is a show-stopper dessert: lightly and fluffy with a creamy custard filling and a hint of spice. We love a good soufflé every once in a while for a touch of sweet indulgence, especially infused with antioxidant-rich tea. Rooibos Chai is a naturally sweet, herbal tea with notes of vanilla and strong chai spices; it’s a flavor-rich tea, perfect for infusing into your baking.
If this is your first soufflé, don’t stress it! These desserts have a reputation for being temperamental, but can actually be quite simple to prepare. Check out Food Network‘s tips on crafting the perfect soufflé if you feel like you need a little extra guidance.
See the inside flap of your box of Numi tea for all sorts of delicious, unique recipes utilizing each tea in tasteful new ways.
Try the recipe below and let us know what you think in the comments. In good health!
- 1 cup heavy cream unsweetened 3 tea bags Numi Rooibos Chai
- 1 tsp. cinnamon- ground
- 1 tsp. cloves- ground
- 1 tsp. ginger- ground
- 1 tsp. cardamom- ground
- 1 tsp. nutmeg- ground
- 3 tsp. cornstarch
- 4 egg yolks
- 3 drops vanilla extract
- 5 oz confectioner’s (icing) sugar
- 10 egg whites
- pinch of salt
- Preheat oven to 375F.
- Tear open tea bags and pour contents into cream. Bring cream to a simmer. Add remaining spices.
- Dissolve cornstarch in a little water. Add to cream. Stir until thickened.
- Beat egg yolks, vanilla extract, and sugar.
- Add to cream and stir over low heat for 5 minutes. Set aside. Beat egg whites and salt until fluffy. Fold into cream mixture.
- Lightly grease Soufflé dishes with butter, pour in batter and bake for 20-25 minutes until it rises.
- Serve with vanilla ice cream and fresh raspberries. In Good Health!