Great surprises come in small and simple packages

Did you know that tea is the most consumed drink worldwide (after water of course)? Come to think of it who does not enjoy a cup of tea in the afternoon with a slice of cake, muffin, loaf or cookies? On the other hand, tea also happens to be an excellent flavouring medium. Yes, not only does it taste delicious with a cake, but it will also taste delicious in the cake, besides offering a low fat, sugar-free liquid ingredient! The idea is that you can use tea to substitute other liquids, or even go along with the other liquids as in the recipe below. So instead of a full portion of milk, for instance, tea is added for lightness and flavour. Tha flavour of vanilla for instance as in this recipe. However, you can use other flavours such as fruits, or mint (for chocolate loaves), even coconut tea! I had the world’s best coconut tea in Mauritius. I never tried that flavour in tea, such a different and pleasant experience! In fact the whole collection of Bois Cheri Teas is just really good, and very aromatic. Makes all the difference to the whole tea experience.

Most people¬†think that preparing a good bake must take phenomenal skill, or out of this world talent, but that cannot be further away from true! Muffins and loaves are some of the easiest bakes that you can make. Just like with all baking, make sure to follow the instructions fully. Works like a charm…

  • Tip – Muffins and loaves are technically the same. The same batter is used to make both. The difference is in the pan, Muffins are made in round muffin pans and loaves are made in the rectangular loaf pan. Any Loaf recipe is therefore a muffin recipe ūüėČ

This loaf/Muffin recipe is a basic recipe that you can use to build on. Try it first as is to get familiar with its flavour palate then get creative and add to it any flavourings, fruit chunks, nuts, or herbs that you fancy. As ever, you can serve it on its own with tea, or buttered and perhaps even with jam or curd.

Here is how it’s made…


  • ¬Ĺ cup butter, softened
  • ¬ĺ cup unrefined brown cane sugar
  • 2 eggs
  • Seeds 1/2 Bourbon vanilla pod
  • ¬Ĺ cup prepared and Vanilla Tea
  • 1/3 cup milk
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 cups all-purpose flour

For Cinnamon Tea Glaze You Need

  • 1 cup icing sugar, sifted
  • 1/4 – 1/2 tsp ground cinnamon (to taste)
  • 3 – 5 tsp prepared vanilla tea

Preheat your oven to 350F.

Line or grease only the bottom of 1 large loaf pan or 4 mini loaf pans. Set aside.

In a medium bowl, mix together salt, flour & baking powder. Set aside.

In another small bowl, beat together the eggs and vanilla seeds and set aside.

In a large bowl, cream together the sugar and butter until light and fluffy. Beat in the vanilla infused eggs. Add the prepared cooled tea and milk, then mix until well combined. The mixture will look curdled, that’s ok.

Add the flour mixture and stir until just moistened and incorporated. Do not over mix. Spread into the prepared pan/s.

Bake 15 to 20 minutes for the small loaves and up to 35 minutes for the large loaf (or until toothpick inserted near the centre comes out clean).

Cool the loaves in the pan for 10 minutes.

Using a knife and pressing against the tin, loosen the sides of the loaves from the pan. Remove the loaves and cool them on a wire rack for 30 minutes.

Meanwhile Prepare the Cinnamon Tea Glaze. In a small bowl, whisk together the sifted icing sugar and ground cinnamon. Add 3 teaspoons of the tea to the sugar mixture and mix until well incorporated. Add more tea a little at a time, until the glaze is of a thick but runny consistency.

Drizzle the glaze over the loaves in 3 separate layers. Sprinkle with additional ground cinnamon if desired. Leave the loaves to cool completely, about 2 hours, before slicing.

  • To store –¬†¬†Place in an airtight container and store at room temperature up to 4 days or refrigerate up to 10 days.
  • Variation Suggestions –¬†This recipe works very well with blueberries and oatmeal, or raspberries and peaches, as well as with spices and nuts. You can also make them as¬†muffins instead of loaves. So get creative and your kitchen won’t run out of tea time treats.


Here are some relative Mauritius Links

Mauritius Travel Posts

Mauritius Recipe Posts


I go on my Culinary Trips on my own behalf, self-funded and do not earn any income for recommending any accommodation, restaurant, service, activity…etc. I share my experience with you to hopefully inspire you to try the locations, services and activities which I have personally found outstanding. The views expressed on my website¬†are my own.¬†

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