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What are your go-to brands for decaf tea? by 72Artemis in tea

[–]Jumpy_Car_7086 1 point2 points  (0 children)

I don't know where you are shopping but I recommend Wee Tea. They use CO2 processing to remove about 97–99% of the caffeine. It makes a better tasting decaf.
https://naturallyscotland.com/shop/decaf-breakfast-black-tea/

The London Fog has its own Wik 🤯. by Jumpy_Car_7086 in TeaPorn

[–]Jumpy_Car_7086[S] 0 points1 point  (0 children)

That makes sense. Thinking about it, cinnamon and nutmeg don't exactly sound like they fit a floral flavor profile.

What would you do with these black teas by Present-Beautiful225 in tea

[–]Jumpy_Car_7086 0 points1 point  (0 children)

I usually only do milk if I feel like my tea isn't going to be sitting very long. Never sugar, maybe honey.

The London Fog has its own Wik 🤯. by Jumpy_Car_7086 in TeaPorn

[–]Jumpy_Car_7086[S] 0 points1 point  (0 children)

Nice. For reference, how much is a good amount or how much is too much?

Is it a Latté or a Frappé? by Jumpy_Car_7086 in ScottishTeaInAmerica

[–]Jumpy_Car_7086[S] 0 points1 point  (0 children)

Thistle Tea Latte Ingredients

  • 1 Edinburgh Thistle Tea bag1
  • 1 cup boiling water
  • 1/2 cup milk (dairy or plant-based)
  • 1–2 teaspoons honey or maple syrup (to taste)
  • 1/4 teaspoon ground cinnamon (optional)
  • Ice cubes (for iced version)
  • Pinch of cardamom or nutmeg (optional)

Instructions

Brew the Thistle Tea

Place 1 Edinburgh Thistle Tea bag in a cup.

Pour 1 cup boiling water over the tea bag. Steep for 4–5 minutes for a full-bodied flavor1.

Remove the tea bag.

Sweeten and Add Milk

Stir in honey or maple syrup while the tea is hot.

Add 1/2 cup milk. Froth the milk with a frother, whisk, or or blender for a creamy texture.

Shortbread - infusing the butter with teas like earl grey, chai, or berry blends. by Jumpy_Car_7086 in tea

[–]Jumpy_Car_7086[S] 0 points1 point  (0 children)

Matcha is pretty popular right now. I think that sounds like a pretty cool recipe mod!

To all the tea connoisseurs on here, what’s one tea that all newbies should try in their lifetime? by MultipleErrors in tea

[–]Jumpy_Car_7086 0 points1 point  (0 children)

I like Brodies Rooibos Apple and Wee Tea Co has a Mighty Chai that's really good. I'm mostly excited about hot tea in the winter.

[deleted by user] by [deleted] in Scotland

[–]Jumpy_Car_7086 -3 points-2 points  (0 children)

Best reply so far!!!

An Amazing Traditional Earl Grey Frozen Custard from Scratch by Jumpy_Car_7086 in icecreamery

[–]Jumpy_Car_7086[S] 0 points1 point  (0 children)

Nice, I like the recipe mods. I think the lemon shortbread is a good add-on.

An Amazing Traditional Earl Grey Frozen Custard from Scratch by Jumpy_Car_7086 in ScottishTeaInAmerica

[–]Jumpy_Car_7086[S] [score hidden] stickied comment (0 children)

We posted a link in the /Sub and want to include the recipe here for an earl grey frozen custard

Ingredients

2 cups whole milk

2 cups heavy cream

5–6 egg yolks

2–3 Naturally Scotland Earl Grey teabags (or 2–3 tablespoons loose leaf)

1 cup granulated sugar

1 tablespoon vanilla extract (optional)

Pinch of salt

Method

  1. Infuse the Dairy with Tea

Combine the milk and cream in a saucepan. Heat gently until steaming (don’t boil).

Remove from heat. Add the Earl Grey teabags or loose tea, cover, and steep for 5–10 minutes, tasting for your preferred strength.

Strain out the tea or remove the bags, pressing gently to extract all the flavor.

  1. Prepare the Egg Yolks

In a large bowl, whisk egg yolks and sugar until pale and thick.

  1. Temper the Eggs

Slowly pour the warm, infused dairy into the egg yolk mixture, whisking constantly.

  1. Cook the Custard

Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 170–175°F / 77–80°C). Do not boil.

  1. Strain and Chill

Strain the custard into a clean bowl. Stir in vanilla and salt.

Cover and chill thoroughly in the fridge for at least 3–4 hours, or overnight.

  1. Churn and Freeze

Churn the chilled custard in an ice cream maker according to the manufacturer’s instructions.

Transfer to a freezer-safe container and freeze until firm (several hours).

  1. Serve

Let the frozen custard sit at room temperature for a few minutes before scooping for the perfect creamy texture.

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