Infused Brown Sugar Milk Tea Cake: With Permanent Holiday's Boba
Brown Sugar Milk Tea Cake made with Permanent Holiday’s Boba, Photography by Monica Lo
Channeling lots of love for chef Haejin Chun of Big Bad Wolf with this Infused Brown Sugar Milk Tea Cake made with Permanent Holiday’s Boba flower collaboration with Xotic Flavorz. I use the sous vide method to infuse the flower into a Hong Kong milk tea blend before drizzling it over a fluffy sponge cake. This dessert is inspired by her famous Earl Grey Tres Leches that I adore so much.
Boba flower, a Permanent Holiday x Xotic Flavorz Collab, Photography by Monica Lo
Haej is the first cannabis chef I'm highlighting for Asian American and Pacific Islander Heritage Month. Not only have we hosted many events together, but when my parents were finally feeling comfortable enough to try an infused tasting menu, I knew their first experience had to be a Big Bad Wolf dinner. Her meals will forever have a special place in my heart.
Cannabis-Infused Brown Sugar Milk Tea Cake
24 Servings
Dosage: Approximately 7.5mg per serving*
Cannabis-Infused Milk Topping
• 12 oz can evaporated milk
• 1/2 can sweetened condensed milk, approx 7 oz
• 1/2 cup whole milk
• 1 Tbsp dark brown sugar
• 1 g cannabis flower, I used Permanent Holiday’s Boba, decarbed*
• 5 tsp loose black tea leaves
Cake Ingredients
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 4 large eggs, separated
• 1 cup granulated sugar, divided
• 1/3 cup whole milk
1 tsp vanilla extract
Whipped Cream Topping
• 2 cups heavy whipping cream, cold
• 3/4 cup powdered sugar
• Caramel to drizzle
Directions
Set your sous vide water bath to 185ºF (85ºC). In a freezer-safe zip seal bag, add evaporated milk, condensed milk, whole milk, dark brown sugar, and decarboxylated cannabis flower. Seal the bag tight and place in water bath to infuse for 3 hours.
After 3 hours, remove from water bath and immediately add in loose black tea leaves. Steep for 10 minutes. Strain out all solids and refrigerate the infused milk tea until time to use.
Preheat oven to 350ºF. Lightly grease a 9x13 ceramic or glass pan with cooking spray.
Prepare your mise en place: Combine flour, baking powder, salt in large mixing bowl and set aside. Separate eggs into two mixing bowls. Egg whites in one, yolks in another.
Whip the egg whites on high speed until they reach soft peaks, gradually add in 1/4 cup of sugar. Continue to whip until you reach the stiff peaks stage. Set aside.
Add 3/4 cup sugar to the egg yolks and mix on high until the yolks have doubled in volume. Fold in milk and vanilla extract with a spatula until combined.
Add the egg yolk mixture into the flour mixture and gently fold with a spatula. Be careful not to over mix. Add the egg whites to the batter and continue to gently fold to combine, making sure not to deflate the egg whites. Pour the batter into the prepared pan and spread evenly.
Bake for 25 minutes, or until a cake tester inserted into the center comes out clean. Remove from oven and allow to cool completely. Poke holes over the top of the cake with a fork. Pour the cannabis-infused milk tea mixture over the cake, making sure to soak the edges as well. Cover with plastic wrap and refrigerate overnight.
To serve: Add heavy whipping cream and powdered sugar into a mixing bowl and whip until stiff peaks form. Add a dollop of whipped cream on a slice of cake with a drizzle of caramel to create swirls that imitate the brown sugar syrup in milk tea.
*Note: The dosage is determined by the strength of your cannabis flower. Modify the amount based on the strength of your flower and the potency you desire. Dosing homemade edibles can be tricky, so the best way to test for potency is to start with one serving and wait one to two hours, then make an informed decision on whether to consume more. Always dose carefully and listen to your body, and never drive under the influence of cannabis.
