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Ceylon Sonata French Toast

Genevieve waters TeaChef Level 1

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.

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