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Harney Tea Jamboree: Sweet Treats

by Emeric Harney June 29, 2021 4 min read

Harney Tea Jamboree: Sweet Treats

If going to a fair or carnival makes you feel like a kid again, there’s no better way to let your inner kid rule than by indulging in some sweets! We’ve taken some classics and added a tea twist. Check out our Hot Cinnamon Sugar Funnel Cake, Hot Apple Spice Caramel Apples, and Blue Ribbon Earl Grey Apple Pie.

Hot Cinnamon Sugar Funnel Cake


  • 2 large eggs, room temperature
  • 1 C 2% milk
  • 1 C brewed Hot Cinnamon Spice tea
  • ½ t vanilla extract
  • 3 C all-purpose flour
  • ¼ C sugar
  • 3 t baking powder
  • ¼ t salt
  • Oil for deep frying
  • Cinnamon
  • Confectioners’ sugar


  1. In a large bowl, beat eggs. Add milk, brewed tea and vanilla until well blended. In another bowl, whisk flour, sugar, baking powder and salt; beat into egg mixture until smooth. In a deep cast iron or electric skillet, heat oil to 375°F.
  2. Cover the bottom of a funnel spout with your finger; ladle ½ cup batter into the funnel. Holding the funnel several inches above the oil, release your finger and move the funnel in a spiral motion until all the batter is released, scraping with a rubber spatula if needed.
  3. Fry until golden brown, 2 minutes on each side. Drain on paper towels.
  4. Dust with a mixture of cinnamon and confectioners’ sugar. Serve warm and enjoy!

Print the recipe card  here. 


Hot Apple Spice Caramel Apples

Hot Apple Spice Caramels:


  • 1 ½ C heavy cream
  • ½ C unsalted butter, cubed
  • 1 t kosher salt
  • Hot Apple Spice tea bags
  • 2 C granulated sugar
  • ½ C light corn syrup
  • ¼ C water
  • 1 t vanilla extract


  1. Line an 8x8 inch pan with parchment and spray with nonstick spray.
  2. In a small saucepan, combine the butter and heavy cream. Bring just to a simmer over medium heat. Remove from the heat. Put the Hot Apple Spice teabags to steep in the butter and heavy cream mixture, cover and set aside for 20 minutes.
  3. In a large heavy-bottomed pot with straight edges, combine the water, corn syrup and sugar. Set the pot over medium heat and stir until the sugar has dissolved. If needed, brush the sides of the pot with a pastry brush dipped in water to remove sugar crystals.
  4. Once the sugar has dissolved, stop stirring and clip a candy thermometer to the side of the pot. Allow the mixture to boil until it reaches 325°F.
  5. While the sugar is coming to temperature, remove the tea bags from the heavy cream mixture.
  6. When the sugar mixture reaches temperature, carefully pour in the tea-infused heavy cream. Be careful as it will sputter and bubble a lot. Stir to combine.
  7. Cook the caramel mixture to 258°F for quite firm caramels. If you’d like softer caramels, you may cook to between 250-255°F.
  8. As soon as the caramel has reached your desired temperature, remove from the heat, stir in the vanilla extract and pour into your prepared dish. Allow to rest at least 4-6 hours at room temperature, up to overnight.
  9. To cut the caramels, spray a sharp knife with nonstick spray and cut. Wrap in wax paper and store up to 3 weeks in an airtight container.

To make the apples:


  • Hot Apple Spice caramels
  • 3 T milk chocolate chips
  • 3 T water
  • 1 t cinnamon
  • ¾ t vanilla extract
  • 8 popsicle sticks
  • 8 large tart apples
  • Jimmies and chopped peanuts, or your desired toppings 


  1. In a microwave-safe bowl, combine the caramels, chocolate chips, water, cinnamon, and vanilla. Microwave, uncovered, on high for 1 ½ minutes; stir. Microwave 30-60 seconds longer or until the caramels are melted.
  2. Insert popsicle sticks into the apples; dip into caramel mixture, turning to coat. Roll in or press on desired toppings, like Jimmies or chopped peanuts.
  3. Open wide for a delicious bite!

Print the recipe card here.



Blue Ribbon Earl Grey Apple Pie


  • 1 15-oz. package pastry for a 9-inch double-crust pie (or make your own!)
  • 1 C white sugar
  • 3 T strong brewed  Earl Grey tea
  • 2 T all-purpose flour
  • 1 T lemon juice
  • 1 t cinnamon
  • ½ t ginger
  • ¼ t nutmeg
  • ¼ t salt
  • 6 C peeled and sliced Granny Smith apples


  1. Preheat the oven to 425°F. Line a 9-inch pie plate with 1 pie crust.
  2. Combine sugar, tea, flour, lemon juice, cinnamon, ginger, nutmeg, and salt in a large bowl. Mix well.
  3. Spread a layer of apples over the pie crust. Sprinkle some of the sugar mixture on top. Repeat layers until the pie plate is full.
  4. Dot butter over the apples. Cover with second pie crust. Press edges together to seal; trim any excess. Poke holes in the top with a fork so steam can escape.
  5. Bake in the preheated oven until crust is golden brown, 40-50 minutes. Cool completely before slicing.
  6. Congratulate yourself on your blue-ribbon achievement! A little ice cream on top? Why not!

Print the recipe card here. 

Emeric Harney
Emeric Harney

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