Afternoon tea parties require a full bodied black tea which will stand up to both sweet and savory fare. Tea Party Girl recommends Keemun by Fortnum & Mason. British Bliss is 100% pure Keemun tea which pairs well with nearly every food. You will love it with cheese, salmon or quiche as well as chocolate, brown sugar or lemon flavors. What else can you do with it? I am glad you asked. Fortnum & Mason Keemun Tea is a great base for a variety of creative recipes. Here are my top 5.
Easy Fridge Iced Tea:
1 pitcher of cold water
Place the tea in the pitcher of water or the large mason jar. Put it in the fridge for 8-12 hours. Remove the tea sock and enjoy the excellent iced tea! You can serve iced tea with lemon or with fruit. Keemun will hold up to it. Tip: If your iced tea gets cloudy simply add a few drops of boiling water. The tea will clear right up!
#2 Tea Smoothies – Tea Smoothies are the rage but few people talk about the need for a great tea at the base of the recipe. A great smoothie requires a full bodied tea. I suggest Keemun Tea. Here are a couple easy to use recipes:
Banana Chocolate Tea Smoothie:
2 cups Fortnum & Mason Keemun iced tea
1/2 cup whipping cream or half and half
1/3 cup chocolate syrup
2 cups ice
Blend it all together until smooth. If needed add stevia or honey for sweetness. Top with chocolate syrup swirls and a bit of whipped cream! YUM. Pairs great with a banana cream tart.
British Tropical Smoothie:
2 Cups Fortnum & Mason Keemun Iced Tea
1 Cup Greek Yogurt (Vanilla or Plain)
1 Stevia Packet (or Honey)
1 Cup Frozen Tropical Fruit Mix
Blend it all together until smooth! YUM. Top with a piece of pineapple. Delicious! Serve with a mango tart.
#3 Tea Cake- Did you know you can bake with Fortnum & Mason Keemun Tea? You can.
Fortnum & Mason Keemun Tea Cakes
2 tsp Fortnum & Mason Keemun Tea
¼ cup boiling water
⅓ cup milk
4 oz unsalted butter (at room temperature)
⅔ cup superfine sugar
1 ¼ cups self-raising flour
1 ½ cups confectioners’ sugar
1 ½ teaspoons orange marmalade
1 ½ teaspoons orange juice
Preheat oven to 375 and grease muffin tins or a cake pan. I suggest using the Bakers spray that mixes flour and oil in a can. Place the tea leaves into a cup and add the boiling water. Steep for about 3 minutes then stir in the milk and pour the liquid into a larger bowl. Add the butter, eggs, sugar and flour to the tea mixture. Mix on low until fully combined. Once combined increase speed and beat the mix until it is pale and creamy. Spoon the mix into the pan. Bake 20 minutes for cupcakes and 25-30 for cake. Watch it from 18 minutes on. You want the cake to be done in the middle but not overdone! Remove cake from the oven and let it cool. Pop the cupcakes out or turn the cake onto a wire rack after about 5 minutes.
While you are waiting for the cake to cool mix the marmalade and sugar in a small bowl. Add juice slowly just until you get a paste consistency. Dip a teaspoon in hot water and spread the icing over the tops of the cooled cakes. Let the cakes rest for 20 minutes before serving with a cup of Fortnum & Mason Keemun tea!
#4 Vanilla, Caramel and Raspberry – Fortnum & Mason Keemun will stand up to flavorings hot or iced. I suggest using Torani coffee flavoring as it comes in both sugar free and regular. Torani is one of the highest quality flavors available dos not leave you with the “coffee syrup” after taste. http://www.torani.com/
Here’s some great ones to try:
#5 Cocoa Fudge – Let’s make fudge using tea! Yep, Fortnum & Mason Keemun is a great base for fudge as well. To brew the tea for this recipe use about 1 1/2 Tablespoons of tea steeped for 3 minutes in only 1 cup of boiled water. This should give you a strong liquid which will stand up to the cocoa fudge.
First Step Ingredients:
3 Cups Granulated Sugar
3/4 Cup Milk
3/4 Cup Fortnum & Mason Keemun, brewed strong
3/4 Cup Cocoa, sifted
Second Step Ingredients:
1/4 Cup Butter, cubed (1/2 cube) – won’t work with margarine!
1 1/2 Tbsp Real Vanilla
1/2 Cup Walnuts or Sliced Almonds (if desired)
1/2 Cup Milk Chocolate Chips
1 Cup Mini Marshmallows
Prepare all the ingredients on your counter for quick and easy access when making the fudge. Use a 9 by 9 glass pan and line it with parchment paper.
Place the ingredients for the first step into a large pan (2 gallon size) and beat them with a whisk till smooth. Cook on Medium heat until it reaches soft ball stage, 234°. Remove from heat and sit on the counter with a pad under it. Stir in immediately after taking off heat, the second step ingredients, one at a time, stirring each one till mixed thoroughly. Beat the mixture vigorously until it thickens. As soon as that starts to happen, immediately put mixture into your pan quickly. This recipe sets very fast and you could have a big ball of fudge on your hands. Smooth out fudge in your 9 X 9 pan and sprinkle with a few chopped walnuts. ENJOY after it cools…. with a cup of Fortnum & Mason Keemun Tea.
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