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Inspired living

4 tea-based winter recipes to sweeten up your day


Nerada Chai D'affogato

Recipe / Nerada Tea

Nerada single-origin black tea is cultivated on the Atherton Tablelands in Far North Queensland. The high-altitude, rich volcanic soils and ample rainfall provide the perfect conditions for growing this unique, aromatic and full-bodied black tea that rivals the best in the world.

Chai D’affogato

An impressive dessert in just three ingredients? Yes, it’s possible with this elegant affogato that combines the bitter notes of coffee with the warm spices of chai poured over rich vanilla ice cream.

Serves: 4

GF, V

Ingredients

Method

  • 2 Nerada Organics Chai tea bags
  • 1 cup freshly brewed espresso, cooled
  • 1 tub vanilla ice cream
  1. Infuse teabags in ½ cup boiling water for 5 mins, then remove teabags and chill.
  2. Combine the coffee and chai and chill until ready to serve.
  3. To serve, scoop the ice cream into small glasses or bowls and pour over the chai mixture. Serve immediately.

Lemon & Ginger Drizzle Cake

Lemon & Ginger Drizzle Cake

Recipe / Nerada

A classic afternoon tea loaf cake infused with Nerada Lemon and Ginger Organic Herbal Infusion for an added citrus zing. Just add your favourite cuppa for tea-time bliss.

Serves: 8-10

V

Ingredients

Method

  • 150g butter, softened
  • 1 tsp vanilla extract
  • 2 tsp lemon zest
  • 1 cup caster sugar, plus ½ cup extra
  • 3 eggs
  • 2 cup almond meal
  • ¾ cup self-raising flour, sifted
  • 1 Nerada Lemon & Ginger Organic Herbal Infusion tea bag
  • 1 tbsp lemon juice
  • Lemon Glaze
  • 1 cup icing sugar, sifted
  • 2 tbsp lemon juice
  1. Pre-heat oven to 160°C (140°C fan-forced). Grease a loaf pan and line the base with baking paper.
  2. Beat the butter, vanilla, zest and 1 cup caster sugar with an electric mixer until thick and pale. Beat in eggs, one at a time, until well combined. Stir in the almond meal and flour. Spread mixture into the prepared pan and smooth the top.
  3. Bake for 1 hour or until a skewer inserted into the centre comes out clean.
  4. Meanwhile, infuse the tea bag in 60mL water for 5 mins. Stir in the extra ½ cup caster sugar to dissolve, then add the lemon juice. Set aside and keep warm.
  5. Prick the surface of the cake all over with a skewer. Pour the lemon syrup over the hot cake. Allow the cake to cool in the pan.
  6. For the glaze, combine icing sugar and lemon juice until smooth.
  7. Transfer the cake to a serving plate and drizzle with the glaze.

Spiced Nerada Tea

Spiced Nerada Tea

Recipe / Nerada

This mixture combines your favourite Nerada black tea with fragrant, zesty ingredients to create a spiced tea perfect for the winter months. Add a little sugar and a slice of orange for a refreshing twist.

Serves: 2-4

GF, V

Ingredients

Method

  • Zest 2 oranges
  • 4 sticks cinnamon, lightly crushed
  • 4 star anise, lightly crushed
  • 90g unsprayed rose petals or hibiscus flowers, clean & dried
  • 60g dried orange or jasmine flowers
  • 1 tsp whole cloves, pounded lightly
  • 1 tsp ground cardamom (optional)
  • ½ tsp freshly ground black pepper
  • 250g Nerada Leaf Tea
  1. Preheat oven to 100ºC.
  2. Dry orange zest in the oven on a large heatproof plate. Add all other ingredients, except tea, and continue to heat gently, stirring occasionally until all are bone dry to the touch.
  3. Cool, then pour into a large bowl with the Nerada Leaf Tea and stir well. Store in an opaque, air-tight container.
  4. When brewing, use slightly less than you would for normal tea.

Dark Date Cake

Dark Date Cake

Recipe / Nerada

This recipe is sufficient for two loaves; the cake keeps well, or you can freeze one for later.

Makes: 2 cakes

GF, V

Ingredients

Method

  • 500mL Nerada Black Tea
  • 500g dates, chopped
  • 2 tbsp butter
  • 1½ cups caster sugar
  • 2 tsp bicarbonate soda
  • 2 tsp ground cinnamon
  • 2 tsp ground mixed spice
  • 4 cups self-raising flour
  1. Pre-heat oven to 180ºC.
  2. Pour Nerada Tea on dates and place in a small saucepan. Simmer for 5-10 mins until fairly mushy and the tea is largely absorbed.
  3. Add butter, stir until melted, then add sugar and bicarbonate soda, mixing well. Stir in spices and flour, mixing until smooth. The mixture will be quite thick.
  4. Spoon into two greased loaf tins and bake in a preheated oven for 40-50 mins.
  5. Stand in tin for 10-15 mins before removing and cooling on a wire rack. Wrap in foil to store or to freeze.
  6. Serve plain or buttered with your favourite Nerada Tea.

For more information visit neradatea.com.au