Do you have any experience?
As someone who tries to avoid too much sugar but loves a lot of flavor, I've been experimenting with lots of ways to add the latter and skip the former. Today I was looking at my pumpkin spice and caramel teas and wondering... would they be good to flavor low-sugar mug cakes with?
It looks like chai has been experimented with in this department, and by a food blogger I definitely trust. My main question is if I can use the leaves, how much water to steep with them or if I can steep them in cream for recipes? I'd assume that would take a while, and I'd have to leave them in the cream overnight to really infuse it with flavor.
Do you have any experience infusing baked goods with tea? What tips can you give me?