1. Pour the milk and 2 tbsp. of Irish Stout tea (or to taste) into the pot. Make sure the pot is much bigger than you think you will need, as milk can easily boil over. Scald the milk, giving enough time for the tea to steep (3-5 minutes). You may remove the milk from heat to avoid burning/boiling over while the tea steeps.

2. Strain the tea out from the milk, putting milk in the fridge to cool.

3. Once the milk is cool, pour 1 ¾ tbsp. of white vinegar into a measuring cup, adding enough of the tea-infused milk to reach full 1 ¾ cup. Discard any leftover milk. Let sit for five minutes to create tea-infused buttermilk.

4. Set the oven to 400° F.

5.Using your GritTea tea grinder, rolling pin, or mortar and pestle, grind up the remaining 2 tbsp. of Irish Stout tea, until pieces are approximately the size of coarse salt.

6. Mix flour, ground tea, sugar, baking soda, and salt in a large mixing bowl.

7. Cube the cold butter and cut into the dry ingredients using fork or pastry cutter.

8. Add the chocolate chips to the dry ingredients.

9. Lightly beat the egg into the tea-infused buttermilk.

10. Combine wet and dry ingredients, mixing until dough forms.

11. Transfer dough to a flour-coated surface, kneading until it forms a single loaf. Shape into a round loaf. Do not over-knead.

12. With a sharp knife, cut a thin “X” on the top of the loaf.

13. Place the loaf onto a silicon mat or parchment paper on a cookie sheet and put it in the oven. Bake 45 minutes, or until golden brown. Use a toothpick to confirm doneness. If the toothpick comes out clean, it is done. You can also check by tapping the bottom of the loaf. If it sounds hollow, it is done.

14. Enjoy with jam or butter.

Tip: It is important to use milk instead of buttermilk for steeping the tea, as buttermilk will curdle under high temperatures.

Recipe by Abby Morrison

Please note this recipe is based on this one: https://sallysbakingaddiction.com/grandmas-irish-soda-bread/, but you may use any base recipe you like.