Tea isn’t just for drinking*. We’ve selected some delicious recipes, which all include tea as a key ingredient. Not to mention, you can taste the essence of autumn in each one.
So, as the evenings draw in and the temperature cools, get warm and cosy with the following recipes for the autumn season.
*We have slightly cheated and included a cocktail.
Earl Grey Poached Pears
- 4 conference pears, ripe but firm
- Zest and juice of ½ lemon
- 150g caster sugar
- 1 tsp of Earl Grey Tea
- 4 scoops vanilla ice cream
- 2 shortbread fingers, crumbled
- Peel the pears and brush with the lemon juice
- Put the Earl Grey Tea, sugar and 500ml of water into a pan that is just big enough to hold the pears
- Bring to the boil, then simmer for 2-3 mins until the sugar has dissolved
- Strain the tea leaves from the pan
- Add the lemon zest to the remaining liquid
- Carefully lower the pears into the syrup and simmer gently for 15 mins, or until tender
- Take off the heat and allow to cool
- Serve the poached pears with a scoop of ice cream, a drizzle of the cooking syrup and some shortbread sprinkled over the top.
Chai Rum Baba
Makes 4 baba’s
For the Baba:
- 75g plain flour
- 10g fast-action dried yeast
- 25g milk powder
- 15g golden caster sugar
- 1 lemon zest
- 2 egg yolks
- 55ml warm milk
- 40g unsalted butter
For the Masala Spiced Tea Syrup:
- 200g light muscovado sugar
- 200g golden caster sugar
- 300ml water
- 2 tbsp Masala Chai Tea
- 5 star anise
- 10 cardamon pods
- 1 cinnamon stick
- Pinch of salt
- 2 tsp rosewater
- 1 orange zest
- 70ml spiced rum
- mix together the flour, dried yeast, milk powder, sugar and lemon zest in one bowl.
- In a separate bowl, mix the egg yolks with the warm milk and butter and then slowly stir this into the dry mixture.
- Place in an oiled bowl, cover with a damp cloth and leave for 30 minutes to allow it to rise.
- The dough should now resemble a thick batter. Grease four holes in a large, deep muffin tray then divide the mixture between them. Allow to rest for another 30 minutes. Preheat oven to 180°C/Gas 4.
- When the babas have risen again, place the tin in the oven and cook for 15 minutes until golden brown and nicely risen.
- To make the syrup, place all the ingredients in a pan over a low heat.
- Simmer for about 5 minutes until the sugar has dissolved and the tea has infused into the mixture.
- Tip the syrup into a shallow dish and allow to cool. Once the babas are cooked, turn them out of the the tin, drench them in the spiced sugar syrup and leave to soak for 30 minutes before serving.
Makes 1 cocktail
- 45ml Pear Vodka
- 30ml Late Harvest Riesling
- 22ml Masala Chai Tea infused Syrup (see instructions below).
Ingredients for Masala Chai Tea Syrup:
Makes about 750ml of syrup.
Preparation time: 5 minutes Cooking time: 30 minutes.
- 1.25L of water
- 10 tsps Masala Chai Tea
- 200g of sugar or honey (or more or less depending on how sweet you like it)
- 1 vanilla bean
- 2 cinnamon sticks
- 1/2 inch piece of ginger, peeled and sliced thinly
- 10 whole cloves
- 8 cardamom pods, crushed to release seeds
- 2 star anise
- 1/2 teaspoon ground nutmeg
Method for Masala Chai Tea Syrup:
- Bring all ingredients to boil in a saucepan and then lower heat and simmer for 30 minutes.
- Strain in a fine sieve and allow to cool and decant into bottles using a funnel.
It can be stored in the fridge for up to 4 weeks.
- Shake all ingredients and strain into a chilled coup martini glass.
- Garnish with lemon twist. Enjoy!
We hope you enjoy these autumn inspired recipes.