3 of a Kind: Tea Desserts

Put a new spin on tea and dessert with tea-flavored desserts, like Earl Grey pie and chamomile pots de creme.

Photo by: Adam Milliron

Adam Milliron

3 of a Kind checks out three places across the country to try something cool, new and delicious.

When it comes to tea as a culinary ingredient, matcha is having a moment. But restaurants across the country are looking beyond that trendy tea to create brew-inspired desserts with other variations of black, green and herbal tea.

Toasted Oat & Chamomile Pots de Crème, Cure, Pittsburgh

Skip the after-dinner coffee in favor of calming oat-topped chamomile pots de creme and honey-lemon-blueberry preserve to capture the essence of the classic tea stir-ins. This ultra-seasonal Mediterranean-inspired restaurant adds an early-fall element with a garnish of blink-and-they're-out-of-season ground cherries.

Coconut cream pie makes way for the bergamot flavors of Earl Grey tea at this upper-crust California pie shop. The fluffy slice piles tea-infused white chocolate mousse with a layer of salted pistachios over a layer of dark chocolate ganache. The mousse is slathered with freshly whipped cream and a sprinkling of more pistachios. It pairs well with tea, as well as the creamy nitrogen-infused house cold-brew.

48-Hour Tea-ramisu, Dominique Ansel, New York City

Pastry wizard and Cronut creator Dominique Ansel loves edible wordplay, so perhaps it was only a matter of time before he took on tiramisu. The resulting dessert presents black tea- and honey-soaked cake with layers of mascarpone cream under a dusting of cocoa powder and more tea.

Cure photo courtesy of Adam Milliron
Keep Reading

Next Up

3 of a Kind: Togarashi

Feeling the heat? Check out a chile-laced spice blend that is elevating everything from cheesecake to cocktails.

3 of a Kind: Baijiu

Find out which celebratory liquor is joining vodka, gin and the rest of the crew as a popular spirit.

3 of a Kind: Shakshouka

Shakshouka is a savory egg entree made with tomatoes, peppers and onions that's popular in Israel. Here are a few creative ways it's being adapted by chefs in America.

3 of a Kind: Scraps

Sending something to the scrapheap used to mean dooming it to its demise, but restaurants across the country are now making the most of scraps, turning carrot tops, bread butts, corn silks and more into incredible dishes that are worth saving and sav

3 of a Kind: Miner’s Lettuce

A wild green with a fascinating past is showing up as an elegant garnish at restaurants around the country.

3 of a Kind: Cottage Cheese

Call it the ultimate cottage industry: Cottage cheese is making its way onto the menus of top restaurants around the country.

3 of a Kind: Cascara Drinks

With the flavor of an herbal tea and a java-like jolt of caffeine, cascara is a refreshing, energizing and waste-free alternative to coffee. Here are three places using it in cool ways.

3 of a Kind: Crazy Queso

Restaurants around the country are going beyond the basic with their queso, dishing up the molten appetizer spiked with everything from pickles to booze.

3 of a Kind: Artisan Ice

Find out how creative bartenders are shaking up the cocktail scene with innovative ice cubes in unexpected flavors.

3 of a Kind: Savory Pancakes

Pancakes aren’t just for breakfast anymore. These fresh takes on flapjacks flip the sweet standby into a savory dish, swapping in vegetables for fruit, with varied and extremely creative toppings.