Winter weekends mean that I'm often lingering by the kettle or near the oven to keep warm and away from the chill beyond the window. And when I find myself struggling to get out from under the comfy covers, I recall flavors of this tea infused baked breakfast treat that send me searching for my slippers in seconds.
Roasted Red Robe oolong tea (also known as Red Hood or Da Hong Pao) is infused into this comforting breakfast recipe to offer just a hint of depth to the baked oatmeal layered with juicy pears and sweetened with rich maple syrup. Known for its smooth, toasty, malty, and slightly sweet (think subtle caramel) taste, this particular tea has been roasted over charcoal to create its distinct aroma and flavor. Be sure to bring out the tea flavor tucked within the dish by preparing a pot of the tea to enjoy with each oatmeal bite. Plus, baking the oatmeal in mini ramekins give the dish a personalized feel that makes my heart skip a beat.
Pop over to Khoollect to get the full recipe that I created exclusively for the lovely ladies behind the new online magazine.
Subscribe to my e-newsletter to receive my recipe for black tea whipped cream to add to hot cocoa or use on your favorite sweet treat.
Lovely, I did not realize this was in your recipe book that you toot about with kerchief for a wrapper. I am not a breakfast person but I do enjoy a good cup of tea if allowed; Da Hong Pao, Red Robe Oolong always has the male connotation with sexual healing energy or not. No matter, my mind is ill where others see only good stuff. Take care, happy Saturday to you and yours.
Posted by: Ainee Beland | February 20, 2016 at 12:29 PM