1. In an airtight container, add the whipping cream and loose leaf tea or tea bags. Stir then seal the container. Place in the refrigerator for 8-12 hours or overnight. The tea will “cold brew” with the whipping cream. The longer the whipping cream and tea are in the fridge together, the stronger the steep will be. However, 12 hours should be enough to extract flavours from most types of teas. If desired, you can taste test the whipping cream after the time is up to see if you can taste the tea in it. If the flavour is not strong enough, let it cold brew in the fridge for a couple more hours before moving on to the next step. If it is too strong, you can dilute it by adding a bit more whipping cream.

2. Pour the tea infused whipping cream through a fine mesh strainer over a chilled mixing bowl. Make sure you strain out all of the loose tea leaves. If you are using tea bags instead, simply remove them.

3. Add confectioners’ sugar to the mixing bowl. Using a hand mixer or stand mixer, beat the tea infused whipping cream on medium-high speed until soft or medium peaks form. This may take 3-5 minutes.

4. Use the tea infused whipped cream immediately. Serve on top of pies, hot chocolate, cakes, cookies or enjoy as is with fresh fruit slices. This tea infused whipped cream can be used in any recipe that calls for whipped cream.