November 3 2016
The Hot Toddy – that most famous of winter cure-alls for coughs, colds, sore throats and cold, blustery evenings. Originally prescribed by a Dublin physician in the 1800s, the recipe spread, and was soon found gracing the glasses of dinner party guests as evenings drew to a close.
Benjamin Silliman, an American professor of Chemistry – and founder of the American Journal of Science – observed, “it may well be presumed, that the fumes of such a hot inebriating mixture, must occasionally turn the brains of parties not restrained by considerations of decorum or of religion … And indeed, among the most sober people, it is easy to perceive some exhilaration produced by the hot toddy, as they sit and sip from hour to hour.”
One of the most delightful elements of the toddy is that you can play a little fast and loose with the general ingredients and ratios – our recipe goes a little easy here on the alcohol, but you could easily bring it to a 1-to-4 or even 1-to-3 should the mood take you. All a toddy asks for is the classic combination of hot water (tea in this instance!) sugar/honey, lemon and alcohol.
Toddies make for a wonderful infusion to come home to, or share amongst friends on a cold evening – so have fun and tinker with your own concoction to warm your cockles.
For each toddy:
- 2 tsp tea – we used our Winter Spice Tea blend, but you can try using any spiced back tea – Chai would be very suitable too
- 1 tbsp honey
- 1 lemon
- Stick of cinnamon
- 1 shot of whisky – we used a deep, smoky scotch, but bourbon or any other dark spirit like Brandy or Rum would taste great
1. Put the kettle on
2. Using a tea infuser or paper tea filter, get your tea leaves ready in the mug. If making more than one toddy you can use a teapot
3. Steep the leaves as you would for a normal cup. For instance, infuse Winter Spice for 3 1/2 minutes
4. Fill your mug with tea to just over 2/3 full
5. Add the lemon juice, honey, and stir well
6. Add the shot of alcohol and cinnamon stick
7. Give everything a good muddle and finish with the slice of lemon
CATEGORIES: Recipes. Uncategorised
September 10 2016
The seasons are turning and there’s a chilly nip in the air, which are two of many wonderful excuses to embrace autumn and make one of the most popular takeaways from our Tea Shop – the Chai Latte. This soul warming cuppa is beautifully simple, and the scent of winter spices drifting through the kitchen is an utter delight. Comfort in a cup!
How to make a chai latte
Ingredients. You will need:
- 1 tablespoon loose leaf Chai tea
- Milk / soya milk / oat milk (almond also works well) to fill 3/4 of a mug
- Honey / brown sugar / agave to taste
- Cinnamon for dusting – you could also grate over a little nutmeg
- 1/4 mug of water just off boiling
- Tea infuser or filter
Spoon the chai tea into your infuser, place into your mug and pour over the hot water until the mug is around 1/4 full. Leave to infuse for around 5 minutes to allow the tea to develop a full, deep flavour.
- Meanwhile, heat the milk in a saucepan until steaming, and use a balloon whisk to create some texture. You could also use a milk steamer if you have one hiding in the cupboard.
- Notes: If using a frothing wand from a home espresso machine hold the milk in the jug at an angle so the milk moves in a circular motion. Keep heating the jug becomes just a little too hot to touch. If bubbles have formed, tab the jug strongly on a board and swirl the jug until the milk becomes smooth and silky.
- Remove the infuser of Chai from the mug and stir in your honey or sugar.
- Slowly pour in the heated milk, stirring as you go.
- Finish with a dusting of cinnamon. Relax, and enjoy.
And that’s all there is to it.
If you’re feeling adventurous you could add a little vanilla extract or vanilla pod to the milk for a Vanilla Chai infusion… Or perhaps a sprinkling of turmeric?
CATEGORIES: Dorset. Recipes. Tea. Tea & Coffee
November 8 2015
The clocks have gone back, we’re digging blankets out of the cupboard, and fallen leaves are absolutely everywhere. Mulling season is upon us!
These dark evenings are calling out for something festive bubbling on the stove, so we’ve concocted a little recipe for you. We took it out for a spin at the wonderful Halloween tasting night at The Bull Hotel with the Venner Bar and had a great response! So by popular demand, here is the recipe for our Winter Spice Mulled Cider.
Mulled Cider Ingredients (for 2 mugs):
- 1 tablespoon of Winter Spice tea
- 500ml bottle of still cider (medium or sweet is best, we used the Dabinet from The Purbeck Cider Company down the road)
- Brown sugar
Additional extras: apple juice, stick of cinnamon, slices of apple and orange, a slug of Calvados.
Wonderfully simple. Pour the cider into a saucepan and bring to a gentle simmer. Add the tea and any extras you’d like straight into the pan and simmer for 6 – 10 mins depending on how strong you’d like the flavour to be. Add sugar or apple juice to taste.
When it is ready, strain through a sieve and enjoy.
(For an alcohol-free, simple replace the cider with apple juice!)
June 21 2014
When we were visiting Wazuka the weather was as beautiful and balmy as it is in Dorset right now. Our friend Matsu made us a pot of ice brew Sencha to refresh us in the shade – the method is simple, effective, and delicious. Thank you, Matsu!
Infusing tea leaves in cooler or ice water means fewer tanins (the astringent elements of tea usually released at higher temperatures), catechins and caffeine are released. This chemical difference drops the bitterness and focuses instead on the sweetness of the tea, leaving the bitter compounds behind, and encouraging the refreshing grassy notes of the leaves to shine through.
When you’ve enjoyed your pot of ice brew tea, you can add more ice cubes or cold water and infuse the leaves again. We find that Sencha works particularly well, but you can also try this method with many other kinds of leaf too…