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Official Recipe Card
Category: Dessert
Servings: 6 Servings (Base: 6 Servings)
Printed: Oct 17, 2026
An airy whipped dessert made by folding tea-infused custard into cream.
5 mins
4 mins
3 hrs
6 Servings
Complements the natural flavor notes and aroma of this Ceylon tea formula:
Bloom gelatin.
Heat milk, steep tea 8 minutes and strain.
Whisk yolks and sugar, pour in warm milk and cook until slightly thick.
Add gelatin and vanilla, cool, then fold in whipped cream. Chill.
A distinctive chocolate tea mousse variation based on authentic Ceylon tea.
A distinctive orange tea mousse variation based on authentic Ceylon tea.
How do you make Tea Mousse?
To make Tea Mousse, prepare the ingredients listed, use the recommended ceylon black tea and follow the brewing method carefully so the tea remains balanced.
Intermediate: Requires controlled steeping temperature, specific leaf-to-water ratios, or basic cocktail shaking techniques.
A creamy frozen dessert infused with aromatic Ceylon black tea.
Advanced: Involves multi-stage cold maceration, layered botanical infusions, or custom tea syrup reductions.
A rich baked cheesecake infused with concentrated Ceylon black tea.
Advanced: Involves multi-stage cold maceration, layered botanical infusions, or custom tea syrup reductions.
Classic tiramisu layering ladyfingers dipped in strong Ceylon black tea with mascarpone cream.
Use fresh water, avoid over-brewing, and add sweeteners, citrus, spices or dairy gradually. The tea should complement the other ingredients rather than become excessively bitter or be completely masked.