Ceylon Sonata French Toast
This thick sliced French toast is soft and allows for a melding of Ceylon Sonata Tea and spices. Oh, and it is dairy free!20 m 2
- 2 eggs
- 1/4 tsp. cinnamon
- 1/3 tsp. ground nutmeg
- 1/8 tsp. allspice
- 1/3 tsp. finely crushed Ceylon Sonata Tea leaves
- 1 tsp. sugar (optional)
- 1/2 tsp. vanilla Extract
- 1/4 c. vanilla soy milk
- 2 tsp. loose Ceylon Sonata tea
- 1 c. water
- thickly sliced bread, depending on the size, 3-6 slices
- oil for coating pan
- fresh fruit
- pure maple syrup
Brew 2 tsp. Ceylon Sonata tea in 1 c. hot water. Steep 5 min. Strain and measure out 1/3 c. brewed tea.
Preheat a cast iron skillet on medium heat.
In a dish wide enough to fit the bread, beat both eggs well.
Add cinnamon, nutmeg, allspice, crushed tea, vanilla, and sugar. Beat well.
Add 1/3 c. strong brewed tea and soy milk. Beat again.
Dip bread into mixture and flip once or twice.
Cook on a very lightly oiled cast iron skillet, about 3 min. on each side or until cooked.
Serve with fresh fruit and pure maple syrup.