Spilling the Tea

Your favorite hot beverage isn’t just for sipping. Whip it into delicious dishes and baked treats.

BY LIZZY BRISKIN

BLACK TEA comes from the same plant as green tea, but its longer drying time means a stronger and smokier taste

BEYOND THE CUP: That deep lavor enhances meat and mushroom dishes. “Soak dried fruit, such as prunes or apricots, in brewed tea until soft. Then add some of the liquid and fruit to a meaty stew, like Moroccan tagine,” says Mariëlla Erkens, an Amsterdam-based tea sommelier. The tea also shines alongside dark fruits in baked goods. Add a sprinkle of dry leaves to a blueberry pie or blackberry crisp for complexity. To make a special topper for toast or ice cream, simmer fresh or frozen stone fruit with sugar and a scoop of black tea until jammy