Open a half pint of heavy whipping cream and add 3-4 heaping teaspoons of loose tea. Close and shake. Leave the cream in the fridge 6 hours–overnight to allow the tea and cream to infuse.

Strain the tea out and whip the cream with a hand mixer (or whatever method you normally use). You can add a pinch of sugar if you like your cream sweet but it isn’t necessary.

Put the whipped cream over fruit, pies, cakes, ice cream or any dessert you like to serve with fresh whipped cream.

EASY!

Hints: My favorite teas for infused whipped cream are TeaHaus teas 922 Earl Grey (great with chocolate), 536 Wuyuan Jasmine (awesome on fruit salad), 1312 Rooibos Caramel and 1435 Fruit Paradise.