Have a Tea Inspired Christmas - Dilmah Book of Christmas Tea Mixology, Pairing & Gastronomy by Dilmah

HAVE A TEA INSPIRED

CHRISTMAS

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Dilmah Book of Christmas Tea Mixology, Pairing & Gastronomy

CONTENTS Tea & Cheese Pairings by Betty Koster

Elixir Tea Mixology by Tomek Malek

Tea Inspired Recipes by Alberto Pizarro

Tea Inspired Recipes by Robert Schinkel

Tea Gastronomy by Peter Kuruvita

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Tea & Cheese Pairings by Betty Koster

Known as the Queen of Cheese, Betty Koster runs her own “Cheese Empire”. She is an expert in pairing cheese with tea, wine and other beverages and owns a high-end delicatessen. She is regarded as the very best cheese connoisseur and teacher in the Netherlands, and has been a part of the Dilmah School of Tea since 2011.

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Brie French creamy cheese

Exceptional Lively Lime and Orange Fusion Tea Pairing

Brie – The tea boosts the citrusy flavours of this French, creamy, bloomy rind cheese. Semi Matured Goat Gouda - On the palate, first the tea disappears, only to come back in a refreshing and cleansing way when paired with this cheese. Shropshire Blue, English Orange Coloured Blue Cheese - The liquorice and orange flavours

are boosted. In combination with the tea, it leaves a pleasant bitterness on the palate.

Lively Lime And Orange Fusion

Semi matured Dutch Goat cheese Shropshire Blue, English blue cheese Tea & Cheese Pairings by Betty Koster

A high grown Ceylon Pekoe grade, offering a bright and golden brew in exotic embrace with Orange, Lemon and Lime. The sparkle of Lemon, with a touch of tartness from the Lime, is deliciously balanced by the brightness in the tea, and the sweet, juicy Orange flavour. A deliciously aromatic tea, perfect for the afternoon or after dinner, and a good choice for homemade real iced tea.

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Farmhouse Cheddar Tomme de Chèvre

English Breakfast Tea Pairing

Délice de Bourgogne - This French, triple cream cheese from the Burgundy region has fresh earthy notes and melts smoothly when paired with this tea.

Tomme de Chèvre - A French, fresh goat milk cheese from the Poitou region. When paired with the tea, the flavours mix well and washes down in a yoghurt-like consistency. Farmhouse Cheddar - A hard cheese from England, traditionally matured in linen. A fun, fresh, earthy combination arises, when paired with the tea. Chiriboga Blue - A German cheese crafted by an Ecuadorian man, named Arthuro Chiriboga. The acidity in cheese is smoothened out, followed by a fruity and nutty flavour, that is brought to the forefront when paired with the tea.

Chiriboga Blue Délice de Bourgogne Tea & Cheese Pairings by Betty Koster

English Breakfast Hand-picked and artisanally made in the Dimbula region of Sri Lanka which is renowned for strong and full-bodied tea.

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Farmhouse Cheddar Tomme de Chèvre

Italian Almond Tea Pairing

French Emmentaler - This semi hard cheese has Swiss origins and perfectly balances out the tea; sweet and nutty, with a tangy taste. Dutch Young Gouda - The cheese has the perfect combination of butter and almond. Blue Stilton – This English blue cheese has been

matured for 4 - 5 months. When paired with the tea, the salty and nutty flavour melts into a smooth almond taste.

Manchego Artisanale- A raw Spanish sheep milk cheese from La Mancha. It has a hint of marzipan when paired with the tea.

Manchego, Artisanal sheep milk cheese Dutch young Gouda Tea & Cheese Pairings by Betty Koster

Italian Almond Tea A medium strength Ceylon Tea, mildly fragrant, with a slightly sweet almond finish. Ideal taken with sweet cakes and pastries.

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Munster with Kummel seeds

Ceylon Spice Chai Pairing

Brie - This creamy, French, bloomy rind cheese has a mushroomy aftertaste. Black Betty - This 18-month matured goat milk paired with the Chai has a very balanced flavour, especially with the tyrosine crystals. Munster with Kummel Seeds – This traditional rind-washed cheese is from the Alsace region. It’s amazingly aromatic with the kummel seeds. When paired with the chai, it hints at a spicy and rich note.

Ceylon Spice Chai

Brie 60%, French soft cheese Black Betty, matured goat cheese Tea & Cheese Pairings by Betty Koster

Authentic Chai combining Ceylon’s famous Spices - Clove, Ginger and Cinnamon – with our Dombagastalawa BOP Special Single Estate Tea. The richly aromatic Clove and the woody sweetness of Cinnamon, lightly enhanced by a hint of Gingery warmth, offers a piquant and spirited Real Chai.

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Délice de Bourgogne, triple cream cheese Brie de Meaux, Moroccan Mint Green raw milk Tea Pairing

Brie de Meaux - This raw milk, French farmstead brie, has a refreshingly balanced combination once paired with the tea. Délice de Bourgogne - A triple cream cheese from

the Burgundy region in France. With the tea, it tastes like panna cotta with a hint of mint, moulding it to be a dessert of its own.

Monte Enebro - Cleanse your palette with this Spanish pasteurised goat milk cheese, matured in ashes and blue mould. A hit of chalky and earthy tones pop up when paired with the tea. Old Gouda Cheese – This Dutch cheese is matured

for 15 months. It brings up rich and sweet flavours in the cheese when paired with the tea, with no remnants of saltines, despite its age.

Gorgonzola Dolce - A beautiful, sweet and fresh

Old Dutch cheese aged for Montenebro, 15 months Spanish goat milk cheese Tea & Cheese Pairings by Betty Koster

Moroccan Mint Green Tea

cheese.

A pleasing all natural combination of gentle Green Tea and the sweet fragrance of peppermint leaves.

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Brindamour, Corsican sheep milk Ceylon Cinnamon Spice Tea Pairing

Coulommiers - A raw milk, farmstead French brie that has a beautiful note of cinnamon that comes to life at the back of the tongue, without overwhelming the cheese. Brindamour - This Corsican sheep’s milk cheese has been matured in herbs from the isle. The herbs overwhelm the taste of cinnamon in the tea.

Gruyère - Dilmah Ceylon cinnamon tea and this half hard Swiss alpine cheese is a party in the mouth!

Gruyère, Swiss alpine cheese Coulommiers, French Brie type Tea & Cheese Pairings by Betty Koster

Ceylon Cinnamon Spice Tea The slightly woody note of Cinnamon with its pervasive fragrance is enlivening and perfectly complements the tea, adding a touch of sharpness.

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Epoisses, rind washed cheese La Gabarre French goat milk cheese

Earl Grey Tea Pairing

La Gabarre - Earthy and slightly fruity notes are brought to the front when this French goat milk cheese from the Loire region, is paired with an Earl Grey tea. Époisses - This aromatic rind-washed cheese from Burgundy, France combines well with the tea. A fresh, citrussy flavour erupts from the Bergamot as well as a rich taste from the cheese. Alp Blossom - An aromatic rind-washed, Austrian half hard cheese matured with flowers grown in the Austrian mountains. Paired with the tea, it has floral, caramel and buttery notes. Gorgonzola Dolce - A soft and creamy Italian blue cheese, quite pleasant with the tea and has rich notes of white chocolate.

Gorgonzola Dolce, Italian blue cheese Alp blossom, Austrian cheese Tea & Cheese Pairings by Betty Koster

Earl Grey Hand-picked and artisanally made in the Ratnapura region of Sri Lanka. Strong and fragrant, infused with bergamot.

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Elixir Tea Mixology

by Tomek Malek This Four-time World Champion Flair Bartender, with his uniquely energetic style, has secured numerous victories in international arenas. In 2009, 2010, 2011 and 2013, he won the title of World Champion in flair style, making him one of the most titled bartenders in the world.

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Elixir Mule Ingredients

• 10ml Dilmah Elixir of Ceylon Tea Black Tea with Ginger and Apple • 15ml Lime • Ice cubes

Glass

Method

Pour all ingredients over ice cubes, stir gently and garnish

Optional

• Angostura Bitters

• Moscow Mule Mug

Top up

• Ginger Beer

Garnish

• Slice of Lime and Ginger

Elixir of Ceylon Tea - Black Tea with Ginger & Apple Tea extract from fresh Black Tea, Bee Honey, Cane Sugar, Vitamin C, Water, Natural flavours, Stevia, Citric Acid, Permitted Preservatives.

Elixir Tea Mixology by Tomek Malek

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Elixir Apple Pie Ingredients

• 15ml Dilmah Elixir of Ceylon Tea Black Tea with Pear • 20ml Lime • 40ml Cloudy Apple Juice • 10ml Cinnamon Syrup • A Splash of Sparkling Water • Crushed Ice

Method

Shake all ingredients without sparkling water. Pour over fresh crushed ice. Add a splash of sparkling water and stir gently. Cap with crushed ice. Garnish and serve with a paper straw.

Garnish

• An apple fan, fresh mint or rosemary

Glass

• Catalina Glass

Elixir of Ceylon Tea - Black Tea with Pear Tea extract from fresh Black Tea, Bee Honey, Cane Sugar, Vitamin C, Water, Natural flavours, Stevia, Citric Acid, Permitted Preservatives.

Elixir Tea Mixology by Tomek Malek

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Jasmine & Co. Ingredients

• 20ml Dilmah Elixir of Ceylon Tea - Green Tea with Jasmine • 15ml Lime • 90ml Aloe Water • Ice cubes

Method

Pour all ingredients over ice cubes. Stir well and garnish with kaffir leaf.

Garnish • Kaffir Leaf

Glass

• Long Glass

Elixir of Ceylon Tea - Green Tea with Jasmine Tea extract from fresh Green Tea, Bee Honey, Cane Sugar, Vitamin C, Water, Natural flavours, Stevia, Citric Acid, Permitted Preservatives.

Elixir Tea Mixology by Tomek Malek

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Almond Delight Ingredients

• 15ml Dilmah Elixir of Ceylon Tea Black Tea with Almond • 10ml Gingerbread Syrup • 20ml Lemon • ½ Passion Fruit • 2 Ginger Slices • Dash of Sparkling Water • Crushed Ice

Method

Gently muddle ginger in the glass. Add all ingredients without sparkling water. Add crushed ice and stir gently. Add a splash of sparkling water. Top with crushed ice and garnish with passionfruit and rosemary.

Glass

• Long Glass

Garnish

• Rosemary, Passion Fruit

Elixir of Ceylon Tea Black Tea with Almond Tea extract from fresh Black Tea, Bee Honey, Cane Sugar, Vitamin C, Water, Natural flavours, Stevia, Citric Acid, Permitted Preservatives.

Elixir Tea Mixology by Tomek Malek

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Elixir Special Ingredients

• 50ml Cognac • 15ml Noilly Prat Dry • 7.5ml Napoleon Mandarin • 10ml Dilmah Elixir of Ceylon Tea Black Tea with Peach • Large Ice Cube

Glass

Method

Stir all ingredients in the mixing glass with a lot of ice. Strain over a large ice cube into the old-fashioned glass and garnish with orange zest.

Garnish

• Orange Zest

• Old Fashioned Glass

Optional

• Orange Bitters

Ingredients

• 50ml Cognac • 15ml Noilly Prat Dry • 7.5ml Napoleon Mandarin • 10ml Dilmah Elixir of Ceylon Tea Black Tea with Peach • Large Ice Cube

Elixir Tea Mixology by Tomek Malek

Elixir of Ceylon Tea Black Tea with Peach Tea extract from fresh Black Tea, Bee Honey, Cane Sugar, Vitamin C, Water, Natural flavours, Stevia, Citric Acid, Permitted Preservatives.

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Christmas Cheer Ingredients

• 30ml Bourbon • 15ml St. Germain • 20ml Lemon Juice • 05ml Honey • 10ml Dilmah Elixir of Ceylon Tea Black Tea with Ginger and Apple

Glass

Method

Dry shake all ingredients then add ice and shake once more. Fine strain to chilled coupette glass and garnish.

Garnish

• Lemon Zest

• Coupette Glass

Optional • Egg White

Elixir of Ceylon Tea Black Tea with Ginger & Apple Tea extract from fresh Black Tea, Bee Honey, Cane Sugar, Vitamin C, Water, Natural flavours, Stevia, Citric Acid, Permitted Preservatives.

Elixir Tea Mixology by Tomek Malek

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Tea Inspired Recipes by

Alberto Pizarro For over a decade, Dilmah Mixologist Alberto Pizarro has been fully involved in the beverages and spirits industry. Recognised for his skill, he’s won national and international awards such as World Class DIAGEO, Beefeater MIXLDN and Spanish Bartender of the Year in 2014. He is now the Bar Manager at Bobby Gin, one of the best known and well-respected bars in Barcelona.

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Goodwill and Greetings Ingredients

• 25ml Butterscotch Liqueur • 35ml Scotch Whisky • 180ml Dilmah Natural Ceylon Ginger Tea • Pinch of Salt • 50ml Vanilla Flavoured Heavy Cream

Method

Pour the first two ingredients in a Rock Glass. Add a pinch of salt. Add hot Dilmah Natural Ceylon Ginger tea, brewed for 5 minutes and stir. Carefully pour a layer of cold heavy cream flavoured with 3 drops of vanilla extract.

Garnish

• Slice of lime with 4 cloves

Natural Ceylon Ginger Tea The ‘hot’, throat warming character of ginger combined with a bright, high grown Ceylon Tea offers a deliciously refreshing spice tea.

Tea Inspired Recipes by Alberto Pizarro

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Red Ribbon Punch Ingredients

• 90ml Pomegranate Juice • 250ml Port Wine • 150ml Raspberry Pureé • 1 Drop Angostura Bitters • 150ml Dilmah Peppermint, Cinnamon and Clove Infusion • 25ml Lemonade

Method

Brew the Peppermint, Cinnamon and Clove infusion and pour into the bowl. Heat up the first 4 ingredients and add to a punch bowl with Cinnamon stick and fresh raspberries. Add brewed Dilmah Peppermint, Cinnamon and Clove Infusion to the bowl. Add lemonade and stir.

Garnish

• Serve in a cup and garnish with fresh fruit PEPPERMINT CINNAMON AND CLOVE Gourmet Herbal Infusions

60g net 2.12oz

Peppermint, Cinnamon and Clove Richly fragrant when brewed, the natural infusion is delicate with a light, minty sparkle, leaving the palate refreshed with the gentle piquancy of clove. The combination of herbs and spices produces a complex and delicious infusion that is naturally caffeine free. Bright and medium body with a minty finish.

Tea Inspired Recipes by Alberto Pizarro

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Shiny Bells and Candles Ingredients

• 150ml Dilmah Italian Almond Tea (brew for 3 mins) • 60ml Peach Juice • 60ml Orange Juice • 15ml Honey • 25ml Lemon Juice • 30ml Non-Alcoholic Cider or Sparkling Apple Juice

Method

Brew the Dilmah Italian almond tea and pour it into the jar. Heat up the last 5 ingredients and add to a glass jar and mix well.

Garnish

• Serve in wine glasses and garnish with fresh fruit.

Italian Almond Tea A medium strength Ceylon Tea, mildly fragrant, with a slightly sweet almond finish. Ideal taken with sweet cakes and pastries.

Tea Inspired Recipes by Alberto Pizarro

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Elves Season Chai Nog Ingredients

• 200ml Dilmah Ceylon Spice Chai Tea brewed in Rice Milk • 40ml Pineapple Purée • 50ml Spiced Rum

Method

Brew the tea in rice milk, strain and add the rest of the ingredients. Stir and serve in a mug or aerate it by throwing it from jar to jar.

Garnish

• Star anise or cinnamon / nutmeg powder

Ceylon Spice Chai Authentic Chai combining Ceylon’s famous Spices - Clove, Ginger and Cinnamon – with our Dombagastalawa BOP Special Single Estate Tea. The richly aromatic Clove and the woody sweetness of Cinnamon, lightly enhanced by a hint of Gingery warmth, offers a piquant and spirited Real Chai.

Tea Inspired Recipes by Alberto Pizarro

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X’mas Cold Drink Ingredients

• 15ml Apple Compote • 15ml Blueberry Purée • 60ml Pomegranate Juice • 120ml Dilmah Elderflower with Cinnamon and Apple Infusion

Method

Brew the infusion and let it chill. Pour the brew in a long drink glass filled with ice cubes. Pour the first 3 ingredients into a shaker. Shake and pour in the glass over the cold infusion and stir well.

Garnish

• Raspberries and Blueberries

ELDERFLOWER WITH CINNAMON AND APPLE Gourmet Herbal Infusions

130g net 4.58oz

Elderflower with Cinnamon and Apple With the fragrance of freshly baked apple pie, this naturally caffeine free infusion blends apple and cinnamon with the summery, floral character of elderflower. The sweet, sour, floral and spice notes balance elegantly into a deliciously complex natural infusion. Gentle and aromatic with a lingering floral finish.

Tea Inspired Recipes by Alberto Pizarro

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Tea Inspired Recipes from

Robert Schinkel Robert Schinkel is a well-known bartender from Amsterdam. After studying political science, he found his true calling working in restaurants, bars and clubs throughout the Netherlands, specializing in cocktails and hospitality. Known for his passion for drinks and his all-round knowledge of beverages, he is a trainer, motivator and an author for many in the bar and beverage industry.

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Goodwill and Greetings Ingredients

• Dilmah English Breakfast Tea • Camembert de Normandie, Rosemary & Honey

Method

Tea Brew the Tea for 4 minutes at 95°C Strain into a wine glass Honey Add two large spoons of fresh rosemary to a small jar of honey and stir. Allow to infuse for 2 hours up to 2 days. Camembert 1. Preheat the oven to 180°C 2. Melt a little butter and mix it with the rosemary honey 3. Chop 50 g walnuts and add it to the honey 4. Take the camembert out of the box, carefully cut off the bottom of the camembert as thin as possible and put the cheese upside down back in the box. 5. Put the walnut-rosemary-honey mixture on top of the cheese 6. Put the cheese in the oven for 15 minutes.

English Breakfast Hand-picked and artisanally made in the Dimbula region of Sri Lanka which is renowned for strong and full-bodied tea.

Tea Inspired Recipes by Robert Schinkel

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Earl Grey Chai Ingredients

• 160ml Dilmah Earl Grey Tea • 40ml Double cream • Pinch Cinnamon • Pinch ground dried ginger • Pinch grated Nutmeg • Pinch ground dried Cardamom • Orange zest

Method

1. Brew the tea for 5 minutes at 95°C, strain and pour into the cup 2. Add the cream and the spices to a saucepan and heat up 3. Whisk vigorously for 30 seconds 4. Pour the mixture into the cup 5. Spray the orange zest and garnish with the spice mix sprinkled on top

Earl Grey Paired with Profiterole Method

Brew a cup of Dilmah Earl Grey Tea for 3 - 5 minutes at 95°C, strain into a teacup and pair with a custard-filled profiterole.

Earl Grey Hand-picked and artisanally made in the Ratnapura region of Sri Lanka. Strong and fragrant, infused with bergamot.

Tea Inspired Recipes by Robert Schinkel

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Vegan Salted Caramel Chai Ingredients

• 150ml Dilmah Ceylon Spice Chai • 50ml Almond Milk • 15ml Vegan Salted Caramel Sauce • 1 Can Coconut Milk (400ml) • 150g Soft Light Brown Sugar • ½ tsp Vanilla Bean Paste • 1-2 tsp Sea Salt

Method

1. Place the coconut milk (including water), sugar and vanilla in a pan. 2. Bring to a gentle boil and stir frequently for 20-25 minutes. 3. The sauce will have thickened and be a dark brown caramel colour (but will still be quite runny), take it off the heat and stir in the salt. Add between 1-2 tsp salt, taste and add accordingly. 4. The sauce will thicken to the desired consistency as it cools. Leave to cool and use straight away or store in an airtight container in the fridge. It will keep for at least a week. 5. Brew the tea for 5 minutes at 95°C, strain into a saucepan. Add the Almond milk and the caramel sauce. Stir vigorously for 30 seconds. Pour into a chocolate-rimmed mug. Ceylon Spice Chai Authentic Chai combining Ceylon’s famous Spices - Clove, Ginger and Cinnamon – with our Dombagastalawa BOP Special Single Estate Tea. The richly aromatic Clove and the woody sweetness of Cinnamon, lightly enhanced by a hint of Gingery warmth, offers a piquant and spirited Real Chai.

Tea Inspired Recipes by Robert Schinkel

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Dilmah Lively Lime & Orange Paired with Spiced Chai Crème Brûlée

Ingredients

• Dilmah Lively Lime and Orange Fusion Tea • Spiced Chai Créme Brulée • 450ml Double Cream • 100ml Full-Fat Milk • 2g Ceylon Spiced Chai • 1 Vanilla Pod • 5 Large Egg Yolks • 50g Golden Caster Sugar, plus extra for the topping

Method

1. Heat the oven to 180C/ 160C fan/ gas 4. Sit four 175ml ramekins in a deep roasting tin at least 7.5cm deep (or a large deep cake tin), one that will enable a baking tray to sit well above the ramekins when laid across the top of the tin. 2. Infuse the tea in the milk on medium heat for 5 minutes, strain and cool down to room temperature 3. Pour the double cream into a medium pan with the infused fullfat milk. 4. Lay 1 vanilla pod on a board and slice lengthwise through the middle with a sharp knife to split it in two. Use the tip of the knife to scrape out all the tiny seeds into the cream mixture. Drop the vanilla pod in as well, and set aside. 5. Put 5 large egg yolks and 50 g golden caster sugar in a mixing bowl and whisk for 1 min with an electric hand whisk until paler in colour and a bit fluffy.

Tea Inspired Recipes by Robert Schinkel

Lively Lime And Orange Fusion A high grown Ceylon Pekoe grade, offering a bright and golden brew in exotic embrace with Orange, Lemon and Lime. The sparkle of Lemon, with a touch of tartness from the Lime, is deliciously balanced by the brightness in the tea, and the sweet, juicy Orange flavour. A deliciously aromatic tea, perfect for the afternoon or after dinner, and a good choice for homemade real iced tea.

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Dilmah Lively Lime & Orange Paired with Spiced Chai Crème Brûlée

Tea Inspired Recipes by Robert Schinkel

6. Put the pan with the cream on a medium heat and bring almost to the boil. As soon as you see bubbles appear round the edge, take the pan off the heat. 7. Pour the hot cream into the beaten egg yolks, stirring with a wire whisk as you do so, and scraping out the seeds from the pan. 8. Set a fine sieve over a large wide jug or bowl and pour the hot mixture through to strain it, encouraging any stray vanilla seeds through at the end. 9. Using a big spoon, scoop off all the pale foam that is sitting on the top of the liquid and discard. Give the mixture a stir. 10. Pour in enough hot water into the roasting tin to come about 1.5 cm up the sides of the ramekins. Pour the hot cream into the ramekins so you fill them up right to the top – it’s easier to spoon in the last little bit. 11. Put them in the oven and lay a baking sheet over the top of the tin so it sits well above the ramekins and completely covers them, but not the whole tin, leaving a small gap at one side to allow air to circulate. 12. Bake for 30-35 mins until the mixture is softly set. To check, gently sway the roasting tin and if the crème brûlées are ready, they will wobble a bit like a jelly in the middle. Don’t let them get too firm. 13. Lift the ramekins out of the roasting tin with oven gloves and set them on a wire rack to cool for a couple of mins only, then put in the fridge to cool completely. This can be done overnight without affecting the texture. 14. When ready to serve, wipe round the top edge of the dishes, sprinkle 1½ tsp of caster sugar over each ramekin and spread it out with the back of a spoon to completely cover. 15. Spray with a little water using a fine spray to just dampen the sugar – then use a blow torch to caramelise it. Hold the flame just above the sugar and keep moving it round and round until caramelised. Serve when the brûlée is firm, or within an hour or two.

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Dilmah Elderflower with Cinnamon & Apple Infusion paired with Christmas Bread & Almond Paste

Method

Brew a cup of Dilmah Elderflower with Cinnamon & Apple Infusion for 4 minutes at 95°C. Pour into a cup and enjoy with Christmas bread (with almond paste filling).

ELDERFLOWER WITH CINNAMON AND APPLE Gourmet Herbal Infusions

130g net 4.58oz

Tea Inspired Recipes by Robert Schinkel

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Dilmah Italian Almond Paired with Gingerbread Snow Globe

Ingredients

• Dilmah Italian Almond Tea • Gingerbread • Almond Thins Jules de Strooper • Double Cream • White Chocolate Shavings • Cinnamon • Vanilla Sugar

Method

Brew the tea for 4 minutes at 95°C and pour into a cup. Snow Globe

1. First cut the piece of gingerbread in half width-wise so that you have two 6 cm pieces. Then cut the two halves in half. You now have 4 rectangles of 6 x 4 cm. Place a piece with one of the dark sides up lengthwise in front of you. Cut off 2 sloping pieces to create an elongated house with a roof. 2. Do the same with the other 3 pieces of gingerbread. Fold a cornet from a piece of baking paper and add the icing. Draw with the glaze in the cornet on the front and back of the houses, doors and windows. Draw a diamond pattern on the almond thins with the glaze in the cornet. Let it dry for approx. 30 minutes. 3. In the meantime, beat the whipped cream with the vanilla sugar and cinnamon until stiff. Stick the almond thins on the slanted pieces of the gingerbread with the rest of the icing, so that there is a roof on the houses. Divide the whipped cream over the bottoms of coppa glasses and carefully place a biscuit in each glass. Sprinkle some white chocolate shaving in the glass. 4. When serving, let it snow in the snow globes by dusting the houses with some icing sugar using a sieve.

Tea Inspired Recipes by Robert Schinkel

Italian Almond Tea A medium strength Ceylon Tea, mildly fragrant, with a slightly sweet almond finish. Ideal taken with sweet cakes and pastries.

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Dilmah Moroccan Mint Green Tea Paired with Ginger Cake

Method

Brew a cup of Dilmah Moroccan Mint Tea for 2 minutes at 80°C. Pour into a cup and enjoy with a slice of Candied Ginger Cake.

Moroccan Mint Green Tea A pleasing all natural combination of gentle Green Tea and the sweet fragrance of peppermint leaves.

Tea Inspired Recipes by Robert Schinkel

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Dilmah Ceylon Cinnamon Spice Tea Paired with Sachertorte

Method

Brew a cup of Dilmah Ceylon Cinnamon Spice Tea for 4 minutes at 95°C and pour into a cup. Enjoy with a slice of Sachertorte .

Ceylon Cinnamon Spice Tea The slightly woody note of Cinnamon with its pervasive fragrance is enlivening and perfectly complements the tea, adding a touch of sharpness.

Tea Inspired Recipes by Robert Schinkel

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Dilmah Chocolate, Turmeric, Ginger & Almond Infusion with English Breakfast Winter Punch

Method

Brew both the tea and the infusion for 5 minutes at 95°C. Add all ingredients to the punch bowl and stir. Add a large block of ice to chill 20 minutes before serving.

Ingredients

• 400ml Rooibos with Cinnamon, Turmeric, Ginger & Nutmeg • 400ml Dilmah English Breakfast Tea • 600ml Rum • 100ml Triple Sec • 100ml Fresh Pressed Lime Juice • 100ml Sugar Syrup • Star Anise, Sliced Oranges, Sliced Ginger

Rooibos with Cinnamon, Turmeric, Ginger & Nutmeg An enticing aroma and a dark amber infusion lead to a complex brew, with herb and caramel notes yielding to mild pepper, spice and a gingery finish.

Tea Inspired Recipes by Robert Schinkel

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Mulled Gin Tea Cocktail Ingredients

• 100ml Dilmah Cinnamon, Turmeric, Ginger and Nutmeg • 60ml Colombo No.7 Gin • 60ml Apple Juice • Orange • Lemongrass • 2 tsp Honey

Method

1. Brew the infusion for 5 minutes at 95°C. 2. Add all ingredients to a saucepan on medium heat. 3. Cut three large zests from the orange and add to the saucepan. 4. Heat the mixture for 5 minutes, stir frequently, do not let the mixture boil. 5. Pour into a toddy cup and garnish with a piece of cinnamon.

Dilmah Cinnamon, Turmeric, Ginger and Nutmeg An enticing aroma and a dark amber infusion lead to a complex brew, with herb and caramel notes yielding to mild pepper, spice and a gingery finish.

Tea Inspired Recipes by Robert Schinkel

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Dilmah Ginger, Holy Basil, Lemongrass & Lemon Infusion Paired with Frosted Carrot Cake

Method

Brew a cup of Dilmah Ginger, Holy Basil, Lemon & lemongrass infusion for 4 minutes at 95°C. Pour into a cup and enjoy with a slice of cheesecake.

Green Rooibos Ginger, Holy Basil, Lemongrass & Lemon Like springtime in spice island, a burst of citrus followed by herb, spice and mildly savoury holy basil (tulsi).

Tea Inspired Recipes by Robert Schinkel

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Tea Gastronomy by Peter Kuruvita Peter Kuruvita is a chef, television personality and an international restaurant consultant. He is also a Dilmah Tea ambassador, having helped developed the concept of tea gastronomy with using the delicate flavours of tea as a food ingredient, combined with tea as a beverage.

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English Breakfast Cured Ocean Trout, Cold Smoked

Ingredients

• 1 x 3kg Salmon Fillet Pin Boned and with Skin on • 250g Dilmah English Breakfast Loose Leaf Tea • 250g Castor Sugar • 250g Fine Sea Salt • 100g Wood chips soaked in water for 20 minutes, recommend apple or hickory, but the choice is yours. If using an oven, soaking the chips is optional.

English Breakfast Hand-picked and artisanally made in the Dimbula region of Sri Lanka which is renowned for strong and full-bodied tea.

Tea Gastronomy by Peter Kuruvita

Method

1. Place salmon into a large tray with deep sides. Mix sugar, tea and salt together. Apply equally and liberally over both sides of the salmon, skin side down. Place in the fridge covered and allow to cure for 8 hours. Remove once cured and brush off the excess sugar and salt, leave some tea on the fish. Do not wash the fillet! Remove the wood chips from the water, if you are using a BBQ place the chips onto the coals and place the fish on the BBQ, and cook for 18-20 minutes at 150°C. Remove and serve either hot or cold. 2. If using an oven, preheat the oven and set the racks in the oven so you can fit the chips under the fish. Place the salmon into the top tray of the oven. Place the wood chips into a heavy based cast iron pan or similar and place on a flame till the chips ignite, once burning, ensure it is well alight, before extinguishing the flame. Place the smoking pan into the oven immediately and close the door. Set a timer for 18 minutes. Remove the salmon and serve chilled or hot.

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Grilled Champagne Lobster with Chamomile Sauce Crème

Ingredients

• 4 tea bags of Dilmah Pure Chamomile Flowers, removed from the bags • 500ml Fish Stock • 500ml White Wine • 150ml Noilly Prat (Dry Vermouth) • 500ml Double Cream • 5 Shallots, Finely Diced • 1 Bay Leaf • 5 White Peppercorns • A Sprig of Thyme • Salt to Taste

Method

1. Add all the ingredients except tea and cream into a heavy based pan and reduce by 75%. Add the tea and infuse for 5-6 minutes while still boiling and add cream and bring to boil, season and turn off. Strain and set aside. When needed, warm up the sauce just before boiling and then use a stick blender to emulsify before using - This can be kept in the fridge for 1 week. 2. To serve, cook the lobster and slice the tail. To cook the lobster, heat a BBQ and brush with oil. Cook flesh side down for 3-5 mins and then turn over. Brush with oil and continue to cook till the lobsters are done. 5-7 minutes on each side on a moderate BBQ. Serve with the Sauce Crème and garnish with sliced shallots.

Pure Chamomile Flowers Chamomile is often enjoyed as a relaxing, naturally caffeine free infusion before bedtime, with its soothing aroma and very delicate flavour.

Tea Gastronomy by Peter Kuruvita

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Crème Brûlée with Chocolate, Turmeric, Ginger and Almond Infusion

Ingredients

• 400g Cream • 4 Yolks • 4 tbsp Castor Sugar • 5 Dilmah Chocolate, Turmeric, Ginger & Almond Infusion • 100g Good Quality 65% Dark Chocolate

Method

1. Bring cream to a boil. Add 4 tea bags and steep for 10 minutes and remove the tea bags. Add the last bag opened up and mix through. Add the chocolate and whisk till the chocolate has melted and infused. 2. Whisk eggs, yolks and sugar. Pour heated cream over the yolks. Place the mixture into a double boiler and whisk for 10 minutes with the flame on low till the mixture thickens. 3. Do not overcook or the eggs will scramble! 4. Pour into moulds and set in the fridge for 4 hours or overnight.

Red Rooibos with Chocolate, Turmeric, Ginger and Almond A rich fragrance, heavy with chocolate introduces this delicious fusion of natural flavours. Almond first, then chocolate and a mildly piquant ginger root to complete the sensational infusion.

Tea Gastronomy by Peter Kuruvita

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Dilmah Rose with French Vanilla Crumble

Ingredients

• 2 Bunches of Rhubarb, skinned and chopped roughly into 6 cm pieces • 10 Strawberries, hulled and quartered • 2 Slices of Orange Peel • 1 Cup Brown Sugar • 1 Stick Cinnamon • 1 Vanilla Bean • 5 Dilmah Rose with French Vanilla tea bags

Method

1. Remove the tags of 4 tea bags and brew for 5 minutes in 180ml of water. Place the brewed tea into a heavy based pot and bring to boil. 2. Add sugar, vanilla bean, orange peel and cinnamon into the pot. 3. When the sugar has dissolved add the rhubarb and strawberries. Cook for 8-10 minutes and taste to make sure the rhubarb is not too sour, add more sugar if needed. Simmer for 25 minutes and chill.

Crumble

Ingredients Rose with French Vanilla A seductive tea that embraces the sweet floral aroma of rose petals. Tinged with the flavour of French Vanilla this is a gentle and feminine brew.

Tea Gastronomy by Peter Kuruvita

• 3 tbsp Unsalted Butter, cut into cubes and cold • ½ Cup Almonds • 1 Cup Brown Sugar • 1 Cup Plain Flour • ½ tsp Salt • 1 Dilmah Rose with French Vanilla Tea, bag opened and contents removed www.dilmahtea.com |

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Dilmah Rose with French Vanilla Crumble

Method

1. Put all the ingredients onto a cool bench and gently rub together to make a crumble. Be quick and do not let the butter melt in your hands. 2. Bring out the chilled crumble mix and place into individual or 1 large oven proof tray. Sprinkle a liberal layer of crumble mix on it. Bake in an over at 200°C for 20 minutes. Serve with whipped cream or ice cream.

Tea Gastronomy by Peter Kuruvita

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