Looking for an interesting way to mix up your afternoon tea offering? We’ve created three delicious recipes inspired by The Tea Collective’s Contessa tea blends. Serve on the inspiration for these royal blends with our Teas & C’s Contessa range.
Mulled Pear & Ginger Cocktail:
Prep time: 20 mins
Cook time: 60 mins
- 500ml hot water
- 4 tbsp The King’s Guard tea blend
- 1.5L cloudy apple juice
- 4 slices of fresh ginger
- 2 cinnamon sticks, plus extra to serve
- 4 cardamom pods
- 3 tbsp light brown sugar
- Juice of 4 limes
- Zest of 2 limes
- 250ml Manuka honey vodka
- 150ml tequila
- 1 pear, thinly sliced
- 1 lime, thinly sliced
- Star anise
- Steep the earl grey tea until golden.
- Pour the brewed tea with the apple juice into a large saucepan, then add the ginger, cinnamon, cardamom and sugar. Add the juice and zest of the limes, bring everything to the boil and simmer until the sugar has dissolved. Add the Manuka honey vodka & tequila.
- Serve warm in glasses or mugs, with slices of pear, lime, star anise and a cinnamon stick.
Note: If you can’t find Manuka honey vodka, substitute with regular vodka and a squeeze of honey.
Chocolate & Almond Biscotti:
Prep time: 15 mins
Cook time: 40 mins
- 2 cups (300g) plain flour
- ½ cup dark cocoa powder
- 1 tsp baking soda
- 1 tsp salt
- 90g salted butter, softened
- 1 cup caster sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 tbsp The Queen’s Party tea blend
- 1 cup blanched almonds
- The Queen’s Party tea blend tea leaves
- 200g dark chocolate, melted
- Preheat oven to 160°C fan forced (180°C conventional).
- Line a large baking tray with baking paper.
- In a bowl sieve together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, use an electric mixer to beat together butter and caster sugar until light and fluffy. Add eggs one at a time and beat until well combined. Add vanilla extract until mixed through.
- Stir in flour mixture to form a stiff dough. Mix in tea leaves & blanched almonds until combined.
- Divide dough in half. Flour hands and form dough into two slightly flattened logs on prepared baking trays, each approximately 20cm long and 10cm wide.
- Bake for 40 minutes, or until slightly firm to the touch. Cool on trays for 5 minutes.
- Transfer to cutting board and cut into ¼- ½ cm thin slices. Arrange biscotti, cut sides down on baking sheet and bake for about 10 minutes, or until crisp. Cool on a rack.
- Melt the dark chocolate. Dip half of each biscotti into the chocolate. Sprinkle with extra tea leaves. Place on a tray lined with baking paper to set.
Note: Biscotti can be stored in an airtight container for 1-2 weeks.
Strawberry, Rhubarb & Chia Jam:
Prep time: 10 min
Cook time: 30 min
Makes: approx. 3 cups
- 350g rhubarb, cut into cubes
- 350g strawberries, quartered
- 80g caster sugar
- 2 tbsp lemon juice
- 4 tbsp The Princess & The Tea blend
- 200ml boiling water
- 3 tbsp white chia seeds
- In a medium saucepan, combine the rhubarb, strawberries, caster sugar and lemon juice. Cover and bring to a simmer over medium heat, stirring frequently.
- After 5 minutes use a fork to mash the fruit a little. Cook on a medium heat for a further 25 minutes.
- In a separate pot, brew the tea leaves with 200ml of boiling water for 3-5 minutes. Strain, keeping the liquid. Add the chia seeds to the brewed tea. On a medium-low heat cook for 20 minutes.
- Add chia infused tea to jam. Stir and gently simmer for a further 5 minutes. Allow to sit and cool for at least an hour.
- Serve with scones and cream. Garnish with dried rose petals.
Tip: Let jam cool completely before transferring to clean, sterilised jars. Keep in a sealed jar in the refrigerator for up to 2 weeks.