Ginger Tea Ice Cream

Sri Lanka’s finest tea features in this ice cream recipe. It has loads of warmth and smokiness despite being a frozen dessert fit for any time of the year.

Ingredients:
360ml whole milk
165g sugar
4tbsp Imboolpitiya Estate Ceylon FBOP loose leaf tea
100g fresh ginger, sliced
2 cups heavy whipping cream

Method:

  1. In a saucepan, heat up the whole milk with sugar, and ginger over medium heat. Don’t let the milk come up to boil. It should be hot enough to melt the sugar. Once all the sugar has melted, take it off the heat.
  2. Add the tea leaves to this mixture, stir and allow it to steep for five minutes (or more for stronger flavour).
  3. Strain the mix to discard the tea leaves and ginger.
  4. Allow it to cool completely before pouring into an ice cream maker. Follow the ice cream maker instructions and allow it to churn until set.
  5. Store in a freezer until service.
  6. Before serving, scoop into bowls and garnish with topping of your choice.

Iced Hibiscus Tea

Goodness of tea and cooling hibiscus, all put together in one ruby-hued drink.

Preparation Time: 1 hour
Serves: 8 people

Ingredients:
5 tbsp Hibiscus Cut loose leaf tea
3 tbsp Assam Black loose leaf tea
5 cups hot water
1½ cups castor sugar
1 bottle ginger ale
Garnish with mint leaves and lemon peel

Method:

  1. Place the tea leaves in a large jug.
  2. Carefully pour hot water over the tea leaves. Stir and let it steep for 10 minutes.
  3. Strain out the tea leaves.
  4. Stir in the castor sugar in the brewed tea. Once all the sugar has dissolved, chill in the refrigerator until you’re ready to serve.
  5. Just before serving, stir in the ginger ale. Pour over ice in a tall glass and garnish with mint leaves and lemon peel.

Earl Grey Lavender Cupcakes

Dainty cakes always look pretty at a high tea table; but nothing seems more delicious and enticing than these Earl Grey infused cupcakes with a rich honey frosting.

Ingredients:
For the cupcake
½ cup butter, at room temperature
2 eggs, at room temperature
1¾ cup plain flour
1½ tsp baking powder
2 tsp dried lavender
½ tsp salt
1 cup castor sugar
¼ cup honey
1 tsp vanilla extract
2/3 cup milk
5 tbsp Earl Grey loose leaf tea

For the honey frosting –
2/3 cup mascarpone cheese, at room temperature
3 tbsp butter, at room temperature
¼ cup honey
½ tsp vanilla extract
3 cups icing sugar

Method:

  1. In a medium sized glass bowl, combine plain flour, baking powder, dried lavender and salt. Set aside.
  2. Heat up the milk and add the Earl Grey tea leaves into it. Stir and let it steep for at least 10 minutes. Once done, strain out the tea leaves and let the milk come down to room temperature.
  3. Preheat oven to 175 ⁰C.
  4. In a large mixing bowl, beat together butter with an electric mixer until soft and creamy. Add icing sugar, honey and vanilla. Beat until combined. Add eggs, one at a time and beat well after each addition.
  5. Alternately add the dry ingredients mix and tea infused milk to the butter mixture. Gently beat after each addition until the batter is combined well.
  6. Take a muffin pan and line it with colourful cupcake liner. Fill each cup about ¾ full with the batter. Once all the cups are filled, gently tap the pan on the table to release any trapped air bubbles and smoothen the top.
  7. Bake in the preheated oven for 10 to 12 minutes or until done. Allow it to cool completely before frosting.
  8. For the frosting, beat together the mascarpone cheese, butter, honey and vanilla with an electric mixer until light and fluffy. Gradually add the icing sugar and beat until everything has combined. It needs to reach a smooth, spreadable consistency.
  9. Transfer the prepared frosting to a piping bag and pipe the cooled cupcakes with it. Sprinkle some dried lavender over the cupcakes as a final garnish.

Pomegranate Tea Limeade

Stay cool this summer with this delicious pomegranate infused iced tea.

Time: 45 minutes
Serves: 8 people

Ingredients:
8 tbsp Okayti Exotica loose leaf tea
8 cups hot water
2 cups pomegranate juice
3 limes, thinly sliced
¼ cups castor sugar
Garnish with pomegranate seeds

Method:

  1. Place the tea leaves in a large jug.
  2. Carefully pour hot water over the tea leaves. Stir and let it steep for 10 minutes.
  3. Strain out the tea leaves.
  4. Stir in the castor sugar in the brewed tea. Once all the sugar has dissolved, and the tea has come down to room temperature, chill in the refrigerator until you’re ready to serve.
  5. Just before serving, stir in the pomegranate juice. Pour over ice in a glass and garnish with pomegranate seeds.

The House of Tea by Foodhall

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