Don't Drink Tea, Eat It!

We've all heard of the benefits of drinking tea. There are so many different kinds and they all seem to have something good for your physical health, your mind or your soul. Tea is so versatile, you don't have to simply drink it. There are a lot of recipes that call for types of tea as an ingredient. Tea can make unique, healthy and, of course, delicious desserts that are simple to make at home.

Chai Rice Pudding

This recipe for Chai Rice Pudding is from Taste of Home. It is a unique twist on a traditional dessert. Flavored with cinnamon, ginger and cardamom, this delicious treat yields ten servings and is diabetic-friendly.


  • 1/8 tsp allspice
  • 1/4 tsp ginger
  • 1/4 tsp cardamom
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup sugar
  • 1 cup uncooked basmati rice
  • 8 cups milk


  • Combine salt, sugar, rice and milk in a heavy saucepan. Bring to boil.
  • Reduce heat and simmer uncovered for 35 to 40 minutes. Stir the mixture frequently.
  • Remove the mixture from heat and add cinnamon, cardamom, ginger and allspice.
  • Serve chilled or warm. Refrigerate any leftovers.

Oolong Tea Chiffon Cake

This recipe, courtesy of New Asian Cuisine, makes a delicious cake that serves 12. The cake can be served as-is or you can add frosting for more sweetness.


  • 1/2 tsp salt
  • 6 egg whites at room temperature
  • 1 cup and 2 tbsp of sifted cake flour
  • 1/4 cup vegetable oil
  • 3/4 cup sugar
  • 4 egg yolks
  • 2/3 cup water
  • 4 oolong tea bags or 3 tablespoons oolong tea
  • Optional frosting: 2 tbsp powdered sugar, 1 cup heavy cream


  • Preheat oven to 325 degrees F.
  • Grind 1 tbs if tea until fine. If you are using bags, skip this step.
  • In a small saucepan, bring water to a boil. Add remaining loose leaf tea or tea bags to water.
  • Cover the pan and let the tea steep according to the instructions on the package. If using loose leaf tea, strain after steeped.
  • Let tea cool to room temperature. Add additional water.
  • Whisk together steeped tea, ground leaves, salt, oil, 1/2 cup of sugar and egg yolks. Add flour and whisk until the mixture is smooth. Set mixture aside.
  • In another bowl, beat egg whites on medium speed. When whites are frothy, add salt. When whites lose opaqueness, add remaining sugar. Beat until stiff.
  • Add 1/4 of the whites into the egg yolk mixture. Then add remaining whites. Mix just until blended.
  • Pour the batter into an ungreased tube pan (10 inches) with removable bottom.
  • Bake for 30 to 35 minutes or until an inserted toothpick comes out clean. Cool upside down.
  • To make frosting, beat sugar and cream until soft peaks form.

Green Tea Pudding

From, this recipe is flourless, eggless and gluten-free. The recipe yields four servings and calls for green tea, a popular Japanese ingredient. As an additional benefit, green tea offers many valuable health benefits, according to the Medical Advisor Journals.


  • 30 grams sugar
  • 150 ml hot water
  • 75 ml whipping cream
  • 150 ml milk
  • 3 tsp gelatin powder
  • 3 tsp green tea powder
  • OPTIONAL TOPPING - 1/2 cup sweetened red bean paste, whipping cream or milk


  • Simmer water in a pot over moderate heat.
  • Place a stainless steel mixing bowl over the pot.
  • Mix hot water and gelatin powder in the bowl with a whisk until powder has dissolved.
  • Add sugar, stirring constantly until mixed well.
  • Remove the bowl from heat. Add whipping cream, milk and green tea.
  • Strain the mixture.
  • Transfer mixture to glasses, cups or molds.
  • Refrigerate for 2 hours or until firm.
  • Serve cold, topped with red bean paste, whipping cream or milk, if desired.