This Month’s PC Black Label Black Box just dropped and you guys have no idea how excited I was to discover the ingredients! Last month, I received my first mystery box full of PC Black Label ingredients I had never worked with before. But I was super excited to try them and create these delicious Eggplant and Zucchini Crisps that my husband keeps asking me to remake! May’s Black Box included PC Black Label Rooibos Tea with Chai Spices Loose Leaf Tea Blend (yum), PC Black Label Pistachio Ice Cream (yum x 2) and PC Black Label Gorgonzola Dolce Soft Blue-Veined Cheese.
My first thought was to make Ice Cream Sandwiches which are always a crowd pleaser but also wanted to challenge myself to make something I had never made before.. enter these Rooibos Tea and Pistachio Baked Alaska! Baked Alaska is a vintage dessert but it’s totally making a comeback and I’m freshen it up with delicious new flavours! How great would these Baked Alaskas be on a warm Spring/Summer day! Your friends and family will be pretty impressed that you made these!
I LOOOOVE anything pistachio, so when I saw the pistachio ice cream, I immediately grabbed a spoon and ate it right out of the tub.. you know, for quality control, haha. The PC Black Label Pistachio Ice Cream is creamy and luxurious on the palette and tastes intensely of pistachio, I’m officially addicted.
The minute I opened this container of PC Black Label Rooibos Tea with Chai Spices, I was instantly in love! I love the warm scent of cinnamon, ginger and cloves. It’s actually perfect for the cooler Spring nights that we’ve been having!
And lastly, PC Black Label Gorgonzola Dolce Blue Cheese, I’ve personally never been a fan of blue cheese because they’re very sharp and stinky but I did spread this on a cracker, drizzled it with honey and topped it with fresh figs and it was deeeelish.
My pantry is usually pretty stocked with the basic baking necessities like all-purpose flour, baking soda, baking powder, granulated sugar, eggs, milk and vanilla extract. My grocery lists include items that you may or may not already have in your kitchen, make sure to read the recipe before you start! 🙂
My Grocery List:
- PC Black Label Rooibos Tea with Chai Spices
- Unsalted butter
- Cream of tartar
- PC Black Label Pistachio Ice Cream
- Frozen Raspberries
- Coffee Grinder
- Stand mixer or Hand mixer
- Blow Torch
First, things first: Rooibos Tea Sugar Cookies!!
I love a good sugar cookie, especially when it’s soft and chewy! Add about 1/3 cup of the Rooibos Tea to the coffee grinder and grind those babies up! You’ll need 3 tablespoons of finely ground Rooibos Tea.
The smell of the chai spices is intoxicating, I love it.
Begin making your cookies by creaming the butter and sugar. Mixing all the ingredients until it just comes together, making sure not to over mix! In another bowl, mix together some sugar and a tablespoon of the ground Rooibos Tea. Roll 2 inch cookie dough balls in the sugar/tea mixture and chill in the fridge for about 10 minutes so the cookies don’t spread too much when baking.
You’ll notice in the recipe that it calls for cream of tartar, it’s a baking additive that makes chewy cookies well.. chewy! It also helps to stabilize whipped egg whites and whipped cream to prevent it from deflating.
Preparing the Ice Cream!
Line a muffin tin with plastic wrap so they pop out easily. Fill the mold 3/4 of the way with the Pistachio Ice Cream and a 1/4 of the way with my super easy Raspberry Sorbet. Fold the plastic wrap over and freeze for at least 1 hour or until you start assembling the Baked Alaska. It’s great because you can make these ahead of time! 🙂
Super easy, fluffy Swiss Meringue!
Whisk the egg whites and sugar over a double boiler for about 5-7 minutes until the mixture is hot to the touch and the sugar as completely dissolved. Transfer the mixture to a stand mixer, add cream of tartar and whisk on high for about 6-8 minutes until they’re glossy and fluffy!
Now the fun part! Building the Baked Alaska.
Start with the Rooibos Tea Sugar Cookie as the base of your dessert. Unwrap one of the pistachio and raspberry ice cream molds and place it upside-down on top of the sugar cookie. Pipe the meringue to cover the entire base and ice cream, pulling up as you pipe to form points. Make sure to there are no holes in your Baked Alaska, otherwise the ice cream will melt.
Carefully, holding the blow torch about 3 inches from the dessert using a back and forth motion, toast the meringue until it’s beautiful golden! This part makes me the happiest and reminds me of toasting marshmallows. Serve immediately.. I mean, do you really want to wait after you just did all that work?
If you have leftover Rooibos Cookies and Pistachio Ice Cream, you NEED to make these SUPER EASY and DELICIOUS
Rooibos and Pistachio Ice Cream Sandwiches!
A quick ice cream sandwich to satisfy any sugar craving!
Cut the Rooibos Tea Sugar Cookies in half and sandwich a healthy amount of pistachio ice cream in the middle. Roll the edges in crushed pistachios and place in the freezer for at least 20 minutes to set. You can make a big batch ahead of time, freeze on a cookie sheet and then transfer to an airtight container.
I hope you guys enjoy this Rooibos Tea and Pistachio Baked Alaska as much as I had fun making it! I love creating fun and delicious dessert with such unique flavours. Have these ingredients inspired you to #PlayWithYourFood? Have you made a Baked Alaska before?
If you try this recipe, let me know! I’d love to see your creations, tag #PlayWithYourFood and @my.miaou on Instagram!
Happy baking! For more inspiration and to check out the entire PC Black Label Collection, visit pc.ca/blacklabel.
Rooibos Tea Sugar Cookies
Delicious soft and chewy Rooibos Tea with Chai Spice sugar cookies.
- 1 cup unsalted butter softened
- 1 1/2 cup granulated sugar
- 1 egg
- 2 tbsp whole milk
- 1 tbso vanilla paste
- 2 cups all-purpose flour
- 2 tbsp PC Black Label Rooibos Tea finely ground
- 1 tsp baking soda
- 1 1/2 tsp cream of tartar
- 1.2 tsp salt
Sugar for rolling
- 1/3 cup granulated sugar
- 1 tbsp PC Black Label Rooibos Tea finely ground
Preheat oven to 350F. Line 2 cookie sheets with parchment paper.
In a small bowl, mix the 1/3 cup sugar and finely ground Rooibos tea. Set aside.
In the bowl of a stand mixer, cream together the butter and sugar until it's light and airy. Add the egg, milk and vanilla. Mix until just combined.
In another bowl, whisk together the flour, finely ground PC Black Label Rooibos Tea, baking soda, cream of tartar and salt.
Gradually add the dry ingredients into the wet and mix until just combined.
Scoop the dough with 2 inch cookie scoop and roll in the Rooibos sugar.
Chill the cookies for 10 minutes then bake for 10-12 minutes until lightly golden brown and the tops start to crack.
Cool of cookie sheet for 2 minutes then cool completely on a wire rack.
Easiest Raspberry Sorbet
Tart, fresh raspberry sorbet.
- 3 cups frozen raspberries
- 1/2 cup water
- 2 tbsp sugar
In a saucepan, bring the water to a boil and dissolve the sugar.
Place the frozen raspberries in a blender and on high, slowly stream in the sugar water. Blend until the raspberries are nice and smooth.
Feel free to use as is or pass through a fine sieve to remove the seeds. It's a lengthier process but will make the raspberry sorbet super smooth.
Store in an air tight container.
Fluffy, delicious Swiss Meringue
- 6 large egg whites
- 1 1/2 cup granulated sugar
- 1/4 tsp cream of tartar
Fill a saucepan with a little more than 1 inch of water and bring to a boil and then lower to a simmer.
In a heat safe bowl of the bowl of a stand mixer, add the egg whites and sugar. Whisk to combine.
Place the bowl over the saucepan, making sure the bowl does not touch the water. Whisk for about 5-7 minutes until the mixture is hot to the touch and the sugar granules have dissolved.
Transfer the mixture to a stand mixer and whisk on high for 6-8 minutes until the fluffy and glossy. whisk in the cream of tartar.
- This recipe makes enough to fully cover about 6 Baked Alaskas. Half the recipe as desired!
- Transfer the meringue to a piping bag to easily pipe on the Baked Alaska.
Thank you to President’s Choice for sponsoring this post.