linda villano, sri lanka, tea, recipes
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Ceylon Tea Recipes from Sri Lanka - Guest Post by Linda Villano, SerendipiTea

Monday, May 15th 2017 @ 3:34 PM

With spring upon us & summer around the corner calendars are filling with lots of outdoor parties & gatherings. Try something different this year & delight your friends & family with these delicious Ceylon tea recipes from the Sri Lanka Tea Board! A perfect way to celebrate the 150th year of Ceylon Tea.

 







Date Ginger & Tea Cake

Ingredients:

1 lb pitted & chopped dates

2 cups strong tea made from 2 tbsps Ceylon black tea leaves

2 cups baking soda

9 oz sugar

1 tsp baking powder

4 eggs

3.5 oz ginger preserve

3.5 oz chopped cashews

2 tsps vanilla extract

10.6 oz margarine (butter can be used if preferred)

Method:

Place dates in a bowl & add the baking soda. Pour in the hot tea & keep covered overnight or 8-10 hours.  Cream the margarine (or butter) & sugar, add eggs one at a time & beat. Sift baking powder & flour & fold into the creamed mixture. Add chopped ginger & cashews to the dates & fold into the creamed flour. Add the vanilla & pour into a greased & lined baking pan (12” x 10”). Bake in a pre-heated oven at 350° for 35-40 minutes.


Date Ginger & Tea Cake photo credit: Sri Lanka Tea Board


Chocolate Tea

Ingredients:

1 quart milk (any milk preference)

½ cup sugar

2 oz bittersweet chocolate, finely chopped (can increase amount to taste)

2 tsps Ceylon black tea leaves

6 cardamom pods, crushed slightly

2 whole cinnamon sticks

4 allspice berries, crushed

1 tsp vanilla extract

Garnish: 4 cinnamon sticks

Method:

Place all ingredients in a sauce pan & simmer until chocolate is fully dissolved. Cook over low heat for 5 minutes then strain. Put in freezer for 10 minutes. Chill 4 tall glasses. Break up the slightly frozen mixture & process in a blender until slushy.

Pour into the chilled glasses & serve garnished with 1 whole cinnamon stick per glass.


Chocolate Tea photo credit: Sri Lanka Tea Board


Iced Tea Lemonade

Ingredients:

1 Quart Water

6 tbsps Ceylon black tea leaves

3 cups cold water

¾ cups sugar made into a syrup with ¾ cup water (dissolve the sugar in a saucepan of the heated water)

1 cup fresh lemon juice

Method:

Bring the quart of water to a boil, remove from heat & add tea leaves.  Steep 3-5 minutes. Stir & strain into a container, add the cold water & the cooled sugar syrup. Pour in the lemon juice & mix well. Serve in tall glasses over ice cubes. 

For Shaken Iced Tea Lemonade after mixing well pour cup quantity batches into a cocktail shaker filled with 1/3 ice.  Shake Shake Shake then pour into chilled glasses.


Iced Tea Lemonade photo credit: www.theluxurysrilanka.com

 

 

~ Linda Villano, SerendipiTea

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LINDA VILLANO co-founded SerendipiTea.com in 1995 with Tomislav Podreka. With a passion for all things Tea, she oversees all aspects of the business; including client consulting, concept and design, staff training, sourcing and product development (recipe creations). Having grown up in a family of restaurateurs and chefs, she considers her role as a purveyor of premium teas & tisanes a natural continuation of her family’s culinary tradition.   Linda is a published illustrator and writer. Her illustrations appear in Tomislav Podreka’s book, SerendipiTea: a guide to the varieties, origins and rituals of tea, and she writes articles about tea for trade publications.

Linda also writes for TeaCourse.com - check it out for more in depth knowledge on all things tea.

Direct url to this guest blog: http://linda.theteahousetimes.com

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