4 tea-based winter recipes to sweeten up your day
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
=R2=
Lemon & Ginger Drizzle Cake
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
=R1=
Spiced Nerada Tea
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
=R3=
Dark Date Cake
This recipe is sufficient for two loaves; the cake keeps well, or you can freeze one for later.
Makes: 2 cakes
GF, V
=R4=
For more information visit neradatea.com.au
4 tea-based winter recipes to sweeten up your day
These scrumptious tea-based recipes, made with Nerada Tea’s aromatic blends, make for the perfect sweet treat for afternoon tea and dessert this winter.
Servings
Prep time
Cook time
Recipe
Ingredients
- 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
Method
- Pre-heat oven to 160°C (140°C fan-forced). Grease a loaf pan and line the base with baking paper.
- 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.
- Bake for 1 hour or until a skewer inserted into the centre comes out clean.
- 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.
- 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.
- For the glaze, combine icing sugar and lemon juice until smooth.
- Transfer the cake to a serving plate and drizzle with the glaze.
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