Tea-Infused Cream
Makes 1 cup
  • 1 cup (240 grams) heavy whipping cream, plus more if needed
  • 2 family-size Luzianne Iced Tea bags (14 grams)
  1. In a small saucepan, heat cream over medium-low heat just until steamy and bubbles form around edges of pan. (Do not boil.) Remove from heat and add tea bags. Let stand for 10 minutes, stirring occasionally. Discard tea bags, pressing against side of pan to remove any liquid.
  2. Measure cream to make sure you have exactly 1 cup (240 grams), adding additional cream, if necessary. Let cool completely.
Recipe by Taste of the South at https://www.tasteofthesouthmagazine.com/sweet-tea-pound-cake/