Earl Grey Infused Whipped Cream with Ginger Syrup
1 cup Heavy Whipped Cream (or Heavy Cream)
1 Earl Grey Tea Bag (can substitute with different type of tea)
1 tablespoon Powdered Sugar
1 tablespoon Ginger Syrup
Put a small pot over low heat, pour heavy whipped cream and put the tea bag in, stir occasionally. Turn the stove off when heavy cream starts to bubble. Remove tea bag and pour heavy cream into a bowl with a strainer on top (to separate leftover tea leaves). Put the bowl of heavy cream into the fridge until it’s cold.
In a large mixing bowl, put sugar, ginger syrup and heavy cream (it should be completely cooled down by now) in. Beat heavy cream with an electric hand mixer until thickens and starts to get foamy.