Afternoon Tea Recipes
5 Afternoon Tea Recipes
Here are 5 recipes using our teas & Chai Syrup that you can make for your next afternoon-tea!
1// Earl Grey Iced Tea
Ingredients:
2 tbsp caster sugar
Small handful mint leaves
Lemon slices
Freshly boiled water
Ice
Instructions:
Boil a kettleful of water. Put the teabags, some lemon slices and the sugar in a large heatproof jug. Pour over 1ltr boiling water and leave to infuse at room temperature for 2 hrs. Transfer to the fridge and chill for at least another 2 hrs.
To serve, discard the teabags and lemon. Pour into a serving jug over lots of ice. Taste for strength and add cold water if needed.
Stir in the mint leaves and remaining lemon slices. Serve and enjoy!
2// Raspberry Lemongrass and Ginger Iced Tea
Ingredients:
400g raspberries
200g sugar
200ml water
Instructions:
Mix the raspberries, sugar, and water in a saucepan and bring to a boil, then allow the berries to soften by lowering the heat and simmering for 5 minutes.
Turn of the heat and allow the ingredients to cool.
Using a freshly boiled kettle of water, make a pot or jug of tea with the lemongrass and ginger tea bags.
Once the tea has brewed for at least 5 minutes pour it over a jug of ice and stir in the raspberry infused water.
Enjoy!
3// Earl Grey Vanilla Latte
Ingredients:
Vanilla syrup (25ml for one latte)
Steamed milk
Instructions:
Boil a kettle of water and brew the Earl Grey teabags for 3-5 minutes in a pot or jug, then remove the tea bags.
Heat the milk in the microwave or a milk frother
Fill one third of a mug or glass with the tea, stir in the syrup and top with the hot milk.
Enjoy!
4// Spicy Chai Latte Cupcakes
Ingredients:
175g unsalted butter, softened
175g self-raising flour
175g Caster sugar
3 large eggs, at room temperature
1/2tsp vanilla extract
2 tablespoons Spicy Chai Syrup
For the icing:
125g unsalted butter, at room temperature
300g Icing sugar
1/2tsp vanilla extract
1/2 tsp Spicy Chai Syrup
2tbsp whole milk to soften, if needed
Instructions:
1. Heat your oven to 170c and line a 12 hole cupcake tray with cupcake liners. Set aside.
2. In the bowl of an electric mixer, mix the butter and sugar together until light and creamy for around 3-5 minutes. Add the eggs one at a time, scraping the bowl down between each addition.
3. Add half the flour and mix until just combined, add the vanilla extract followed by the remaining flour and the chai syrup. Mix until everything is just combined.
4. Using an ice cream scoop, fill each cupcake liner to 2/3 full and bake for 20 minutes until risen and springy when touched. Allow to cool in the tin for 5 minutes before removing to a baking rack to finish cooling.
5. To make the icing, mix the butter in the bowl of an electric mixer until pale and soft. Add the icing sugar, vanilla extract and 1tbsp of chai syrup (and milk if required to soften further). Turn the mixer on low and gradually increase the speed. Whip for 5 minutes.
6. Once the cupcakes have cooled, fill a piping bag with the icing and pipe a swirl on top of each cake!
5// Earl Grey Loaf Cake
Ingredients:
175g/6oz currants
175g/6oz sultanas
300ml10fl oz hot NEMI Earl Grey tea
275g/9¾oz self-raising flour
225g/8oz light muscovado sugar
1 large free-range egg, beaten
butter, for greasing, plus extra to serve
Instructions:
Put the currants and sultanas in a bowl and pour over the hot tea. Stir, cover and leave to soak overnight for the liquid to absorb.
Preheat the oven to 150C/130C Fan/Gas 3½. Grease a 900g/2lb loaf tin and line with non-stick baking paper.
Add the flour, sugar and egg to the bowl of soaked fruit (if there is a little excess liquid this is fine) and mix thoroughly.
Spoon into the prepared tin and level the top. Bake for 1¾ hours, or until the cake is risen and just firm to the touch, but check it after 1¼ hours to see how it is doing. Leave to cool in the tin for about 10 minutes.
Turn out the cake and remove the paper. To serve, cut into fairly thick slices and spread with butter to serve.