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
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
3.5 oz ginger preserve
3.5 oz chopped cashews
2 tsps vanilla extract
10.6 oz margarine (butter can be used if preferred)
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
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
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
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
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.com
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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.
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