Tea Time

Tea Time

We Brits are known for our obsession with tea; it is estimated that we drink 60.2 billion cups of the stuff each year! The most popular kind of tea in the UK is referred to as ‘English Breakfast’. This is what is normally served in most British households and what students may be offered in their Host Families' homes. However, our passion for tea doesn’t stop there! With so many health benefits and endless flavours to choose from, we’ve taken to putting tea leaves in our food with some delicious results. Why not try out some of our favourite recipes at home?

Berry Blush Pops 
Let’s start with something simple and refreshing.  

What you’ll need:
250g Mixed berries (fresh or frozen)
550ml Water
2 Twining’s Berry Blush tea bags
75g Sugar 
1 lemon (juiced)

How to make it:

1.Place all of the ingredients into a sauce pan. Cook the mixture for a few minutes over a medium heat. Once the berries start to get soft, push them with the back of a spoon or fork to crush. Bring the mixture to the boil then remove off the heat.

2.Pour the mixture into a measuring jug and allow to cool slightly before squeezing out any excess liquid from the teabags.

3.Once the mixture has cooled down completely, pour the mixture into ice pop moulds. Place a piece of foil over thetop and poke the lollipop sticks through the foil. Any extra mixture can be poured into an ice cube tray.

4.Freeze overnight.

5.To remove the pops from the mould, fill a basin or bowl with warm water. Dip the mould into the water and leave for about a minute. Twist the pops to ease away from the mould and pull out once loose.


Yorkshire Tea Loaf
The perfect snack to pair with some delicious soft melted butter.

What you’ll need:

350 g Mixed Dried fruit: Consisting of Currants, Sultanas and Raisins:

350 ml tea made using Yorkshire Tea infused for 3-4 mins

2 medium Eggs - Beaten

200g Light Soft Brown Sugar or a mix of Light and dark sugars

270g Self Raising Flour

1 tsp finely ground Yorkshire Tea Leaves using a mortar and pestle


How to make it:

1.  Add the tea to the mixed dried fruit, cover for a few hours, ideally overnight, to allow all the goodness of the tea to soak and plump up the fruits. 

2.  In the morning, preheat the oven to 170 deg Fan assisted oven and grease and line two x 1lb loaf tins (of 1 x 900g loaf tin) with Baking Parchment.

3.  Add the eggs to the mixed fruit and any un-soaked liquid, followed by the sugar. Mix thoroughly. 

4.  Add the finely ground tea leaves to the flour and incorporate before adding to the fruit mixture. Mix thoroughly.

5.  Pour evenly into the 2 x 1lb Loaf Tins and bake for 40 – 50 mins or until a skewer inserted in the centre comes out clean. If using a 900g tin, baking will be approx. 1-1/4 hours testing with a skewer as above.

6.  Leave in the tins to cool completely before turning out. The cakes will keep for up to a couple of weeks if wrapped in baking parchment and kept in an airtight container.

Moroccan Mint Tea Couscous
A scrumptious and exotic lunchtime snack.

What you will need:

400g Chickpeas (drained)
1 tbsp Paprika
1 tsp Cayenne Pepper
2 tsp Salt
1 tbsp Ground Cumin
2 tbsp Honey
1 Lemon (Juiced)
85g Dry Couscous
360ml Hot Water
2 Moroccan Mint Teabags
1 tsp Pepper
½ Red and Yellow Pepper (sliced)
4 Cherry Tomatoes (halved)

How to make it:


1. Heat the oil in a small pan until piping hot. Add the chickpeas and sauté until the chickpeas start to change colour.

2.After 5 minutes, drain the chickpeas on a kitchen towel. In the pan add the spices and the chickpeas and coat.

3.Add the honey and lemon juice and cook for further 5 minutes.


1. Brew the tea in the hot water for 5 minutes, then pour over the chickpeas and seasonings. Cover with cling film until the water has absorbed. Allow to cool then add the vegetables.


Chai Tea Cupcakes
Chai tea’s rich and spicy blend makes for a perfect tea-time treat!

What you will need:

1/2 teaspoon each ground ginger, cinnamon, cardamon and cloves
1/8 teaspoon pepper
1/2 cup butter, softened
1 cup sugar
1 egg
1/2 teaspoon vanilla extract
1-1/2 cups cake flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup 2% milk

For the frosting:
6 tablespoons butter, softened
3 cups confectioners' sugar
3/4 teaspoon vanilla extract
3 to 4 tablespoons 2% milk
Ground cinnamon

How to make it:

1.In a small bowl, combine the ginger, cinnamon, cardamon, cloves and pepper; set aside.

2. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, bakingpowder, salt and 1-1/2 teaspoons spice mixture.Gradually add to creamed mixture alternately with milk, beating well after each addition.

3.Fill paper-lined muffin cups two-thirds full. Bake at 350°for 24-28 minutes or until a toothpick inserted near the centre comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

4.In a large bowl, beat butter until fluffy; beat in the confectioners' sugar, vanilla and remaining spice mixture until smooth. Add enough milk to reach desired consistency. Pipe frosting over cupcakes; sprinkle with cinnamon. Yield: 1 dozen.


Earl Grey Martini 
Or as we like to call it: Earl Grey MarTEAni. One for the adults! 

What you will need:

2 tbsp Earl Grey Tea infused with Vodka (See step 1)
2 tbsp Corn Syrup
1 pc Lemon, juiced
1/2 cup Ice

How to make it:

1. Soak 1 of sachet earl grey tea in 200 ml vodka overnight.

2. Make a glass by putting together all ingredients in a shaker and shake for 1-2 minutes

3.Serve in martini glass or tea cup

Top tip: Garnish the rim of the glass with raw sugar and a slice of lemon for a touch of sophistication. 

How refreshing!

Posted on August 11st, 2015 @ 3:16 PM



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