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Jasmine-Tea-Infused Whipped Cream

(recipe, Jehnee Rains)


  1. 1 cup cream
  2. 2 tsp. jasmine pearl tea
  3. 2 Tbsp. sugar


  1. In a small saucepan, bring cream just to the boil. Turn off the heat and add 2 teaspoons jasmine pearl tea. Cover, and allow to steep 5 to 7 minutes. Taste the cream; if left too long, the tea will become bitter. As soon as the flavor is reached, pour the cream through a strainer and chill for at least an hour, or overnight.
  2. When you’re ready to serve, pour the cream into a mixer with sugar, and whip until soft peaks form.