As well as being the beverage enjoyed throughout the world, tea is an essential ingredient in some hot and cold punches, wine and fruit cups. Tea adds special interest to unusual iced desserts (see pages 42 to 45). It is an excellent partner to alcohol, making the brew less potent, which is an important consideration for drivers.
Tea enlivens non-alcoholic drinks, bringing out the various flavours. Sometimes the choice and strength of tea is given in recipes but this is really a matter of personal taste and you can of course use your favourite blended tea.
The presentation of punches and fruit and wine cups is important, they should be a focal point on the table. Punch bowls are not unduly expensive, but a strong cut-glass bowl could be used instead. A long-handled silver ladle is ideal for serving the punch.
Warm or chill the bowl, whichever is appropriate, before adding the hot mixture or the ice. Be equally careful when filling glasses, punch cups or beakers, and insert a spoon in the container before adding very hot liquids. Mixtures should not be boiled once the wine or spirits have been added; you will destroy the alcohol.
Never heat a drink containing alcohol in the microwave as it could ignite and cause a fire. Wash citrus fruits before using the peel and discard any white pith.
To crush ice, put ice cubes in a clean cloth, crush with an ice hammer, an ordinary hammer, a weight or a heavy rolling pin.
To frost glasses, dip the rims of the glasses in cold water or lemon juice then in caster sugar or sifted icing sugar; leave to chill well.
This is one of the traditional Christmas drinks, dispensed to carol-singers as they wound their way from house to house.
In the old days a red-hot poker would be plunged into the bowl of spiced wine to make it hot.
Choose a robust and hearty wine – your wine merchant will advise you.
To heat the punch bowl, fill it with hot, not boiling, water and leave to stand. Slice the lemons very thinly and remove the pips. Put all the ingredients into a pan set over a moderate heat and heat almost to boiling point. Meanwhile, pour the hot water out of the punch bowl and dry it well. Transfer the mulled wine to the bowl. Leave to stand briefly to let the sediment settle. Add the pieces of apple and serve.
Makes 8-10 glasses
2 lemons
¾ pint/450 ml (2 cups) moderately strong tea, such as Darjeeling or Kenyan, well strained
½ teaspoon ground cloves or ground nutmeg
1 or 2 cinnamon sticks about 2 inches/5 cm in length
4 oz/100 g (½ cup) caster (granulated) or light brown sugar
2 pints/1.2 litres (5 cups) red wine
To decorate
2 dessert apples, neatly diced
A toddy is a comforting remedy if you have a cold. The apple purée can be made from cooked fruit or liquidized fresh fruit.
Serve in a thick beaker so you can warm your hands while sipping the drink.
Place the apple purée in a jug, add the tea and leave to stand for 5 minutes. Strain the apple-flavoured tea into a small saucepan and heat to boiling point. Add a good measure of whisky. Heat the liquid through, but do not let it boil. Stir in a little sugar or honey and serve.
Makes 1 beaker
2 tablespoons (2 ½ tbsp) apple purée
¼ pint/150 ml (⅔ cup) moderately strong tea, such as Assam, well strained
a good measure of whisky
sugar or honey to taste
Brandy Lemon Punch
This is a simple but luxurious hot punch.
Pour the hot tea into a saucepan and add the lemon juice and sugar. Heat together, stirring occasionally, until the sugar has completely dissolved. Add the brandy and heat the liquid through, but do not let it boil. To serve, transfer the punch to a preheated bowl and top with lemon slices.
Makes 8-10 glasses
1 pint/600 ml (2 ½ cups) moderately strong tea, such as Kandy, well strained
4 tablespoons (5 tbsp) lemon juice
3 oz/75 g (⅜ cup) caster (granulated) sugar
½ pint/300 ml (1 ¼ cups) brandy
To decorate
lemon slices
Port wine, together with orange and tea, makes a wonderfully rich-flavoured hot drink.
It is important to use a really dark bitter marmalade.
Press 3 cloves into each orange; if the pieces of peel in the marmalade are rather large chop them finely. Put the oranges, marmalade and tea into a saucepan and heat to boiling point. Add the port wine and heat the liquid through, without letting it boil. To serve, transfer to a preheated bowl and top with grated nutmeg, if liked.
Makes 12-14 glasses
6 cloves
2 oranges
8 oz/225 g (scant ¾ cup) bitter marmalade
1 pint/600 ml (2 ½ cups) moderately strong tea, such as Assam or Dimbula, well strained
2 bottles port wine
a little grated or ground nutmeg, optional
If you are cold tea will warm you. If you are heated it will cool you.
If you are depressed it will cheer you. If you are excited it will calm you.
William Ewart Gladstone (1809-1898) four times Prime Minister of Britain
Ground almonds are an interesting and very long-established way of adding a little thickening to liquids.
Take great care the mixture does not boil; it will curdle and affect the texture of the ground almonds.
Pour the tea into a saucepan, add the ground almonds and milk and bring almost to boiling point. Stir in the sherry and heat gently. Add sugar to taste. Serve in warmed glasses.
Makes 8-10 glasses
1 pint/600 ml (2 ½ cups) weak tea, such as Nuwara Eliya, well strained
2 oz/50 g (½ cup) ground almonds
1 ½ pints/900 ml (3 ¾ cups) milk
½ pint/300 ml (1 ¼ cups) sweet sherry sugar to taste
Winter Cordial
A cordial is by definition a sweetened drink.
This one is a warming thick drink that is ideal for frosty nights.
Finely grate the lemon rind and squeeze out the juice. Put the lemon rind, rolled oats, sugar and hot tea into a saucepan. Bring the mixture to the boil. Add the lemon juice and simmer for 5 minutes, stirring all the time. Strain the liquid and return it to the saucepan. Add the whisky or rum and heat the liquid through, but do not let it boil. Serve in warmed glasses.
Makes 6-8 glasses
1 large lemon
2 tablespoons (2 ½ tbsp) rolled oats
2 tablespoons (2 ½ tbsp) demerara (light brown) sugar
1 ½ pints/900 ml (3 ¾ cups) strong tea, such as Darjeeling or Kenyan, well strained
¼ pint/150 ml (⅔ cup) whisky or dark rum
The good flavour of this drink is achieved by leaving the melon, wine and tea to stand for some hours in the refrigerator so that the flavours will blend and intensify.
Halve the melon. Scoop out the seeds and any pulp adhering to them and place in a bowl with the lemon juice, hot tea and sugar. Leave until absolutely cold. Strain the tea, which will have absorbed the flavour from the melon seeds, into the punch bowl. Discard the seeds. Cut the melon flesh into tiny balls with a potato scoop or dice very neatly. Put the melon balls or cubes into the punch bowl with the cold tea. Add the wine and mint sprigs. Cover and chill for several hours. Ice is not necessary in this drink.
To Make a Change
Melon Orange Wine Cup. Omit the lemon juice. Use only 1 bottle of white wine plus ¾ pint/450 ml (2 cups) of orange juice. You may not require any sugar in this recipe.
Makes 12 glasses
1 ripe honeydew melon
2 tablespoons (2 ½ tbsp) lemon juice
1 pint/600 ml (2 ½ cups) China tea, such as Lapsang Souchong or rose-flavoured tea, well strained
2 tablespoons (2 ½ tbsp) caster (granulated) sugar
1 ½ bottles moderately dry white wine, well chilled
a few mint sprigs
The true flavour of strawberries makes this lightly fizzy drink ideal for a summer party.
Press just over half the strawberries through a sieve into a bowl. Add the hot tea, lemon juice and sugar and leave to cool.
Put the ice into a punch bowl, a cut glass bowl or a jug. Add the strawberry tea mixture, then the wine. Top with the whole strawberries and mint sprigs. Pour in the soda water just before serving.
To Make a Change
Use raspberries or loganberries instead of strawberries. Loganberries could be simmered for a few minutes in the tea and lemon juice to make them a little more tender. As this fruit is more acid increase the amount of sugar to 4 oz/100 g (½ cup).
Makes 12 glasses
1 lb/450 g (1 lb) small ripe strawberries
1 pint/600 ml (2 ½ cups) China tea, such as Formosa Oolong or Lapsong Souchong, well strained
2 tablespoons (2 ½ tbsp) lemon juice
2 tablespoons (2 ½ tbsp) caster (granulated) sugar
a little crushed ice
1 bottle rosé wine, well chilled
½ pint/300 ml (1 ¼ cups) soda water
To decorate
mint sprigs
This summer drink looks beautifully cool and refreshing.
Add the lemon juice and tea immediately after slicing the peaches so the fruit does not discolour.
Immerse the peaches in boiling water for a few seconds, remove and peel away the skins. Halve the fruit, remove the stones and cut the flesh into thin slices. Place the peach slices in a bowl. Add the lemon juice, hot tea and sugar and leave to cool.
Place the ice in a punch bowl. Add the peach slices in their liquid and then the wine. Top with the borage flowers and cherries.
Makes 12 glasses
3 large ripe peaches
2 tablespoons (2 ½ tbsp) lemon juice
¾ pint/450 ml (2 cups) weak tea, such as Dimbula, well strained
2 tablespoons (2 ½ tbsp) caster (granulated) sugar
a little crushed ice
1 bottle white wine, well chilled
To decorate
borage flowers
a few black cherries, stoned
The refreshing flavours combined in this delicious drink make it an ideal choice for a hot day.
Leave the tea to become quite cold. Pare the top zest from the lemons and place it in a saucepan with the water. Simmer for 8 minutes. Add the sugar and stir until dissolved. Strain the liquid into a bowl and leave to cool.
Squeeze the juice from the lemons and add it to the cold lemon-flavoured water with the cold tea and the rum. Chill in the refrigerator.
To serve, put a little crushed ice into the chilled serving bowl. Blend the soda or tonic water with the rum mixture and pour over the ice. Top with the lemon and cucumber slices and borage.
Makes 10-12 glasses
1 pint/600 ml (2 ½ cups) weak China tea, such as Lapsong Souchong, well strained
4 medium lemons
½ pint/300 ml (1 ¼ cups) water
4 oz/100 g (½ cup) caster (granulated) or light brown sugar
½ pint/300 ml (1 ¼ cups) rum
a little crushed ice
½ pint/300 ml (1 ¼ cups) soda or tonic water
To decorate
1 or 2 lemons, thinly sliced
thin slices of cucumber
borage sprigs
This is a splendid cold drink for a Christmas party.
Imitate the bright colours of seasonal decorations with the cherries and other fruits.
Peel the zest from the lemon and 2 of the oranges and place in a saucepan with the tea and sugar. Bring to the boil, stirring to dissolve the sugar. Remove the pan from the heat and leave to cool. Strain the tea and pour it into ice-making trays. Put a whole or halved cherry into each of the sections so they will be in the centre of each cube.
Squeeze the juice from the lemon and oranges. Put the tea-flavoured ice cubes in the bowl. Blend the fruit juices with the Curaçao or brandy and pour over the ice cubes. Add the champagne and scatter tangerine segments and grapes on top.
Makes 12 glasses
1 lemon
3 oranges
1 pint/600 ml (2 ½ cups) weak tea, such as Dimbula or Nilgiri, well strained
2 oz/50 g (4 tbsp) caster (granulated) sugar
maraschino or glacé (candied) cherries
¼ pint/150 ml (⅔ cup) Curaçao or brandy
2 bottles champagne
To decorate
tangerine segments
a few black and white grapes
The cinnamon, cloves and orange give this drink a haunting aroma.
Put the water into a saucepan with the cinnamon, cloves and sugar. Heat to boiling point. Add the hot tea and orange juice. Bring just to boiling point again. Remove the cinnamon stick and cloves and serve in warmed glasses.
Makes 8 glasses
¾ pint/450 ml (2 cups) water
2 inches/5 cm cinnamon stick
3 cloves
3 oz/75 g (⅜ cup) caster (granulated) sugar
1 ½ pints/900 ml (3 ¾ cups) moderately strong tea, such as Assam or Earl Grey, well strained
¼ pint/150 ml (⅔ cup) orange juice
Ginger Punch
This is an ideal hot drink for teenagers – it has plenty of flavour but no alcohol, and looks attractive with the lemon slices and diced ginger on top.
Pour the hot tea into a saucepan. Add the lemon slices, diced ginger, sugar and ginger ale or beer. Heat, but do not boil. Serve in warmed glasses.
Makes 8-10 glasses
½ pint/300 ml (1 ¼ cups) weak tea, such as Kandy, well strained
1 lemon, sliced and pips removed
2 oz/50 g (⅓ cup) preserved ginger, diced finely
2 oz/50 g (4 tbsp) brown sugar
2 pints/1.2 litres (5 cups) ginger ale or ginger beer
This is an excellent drink for cold weather.
As most apple juice is rather sweet the quantity of honey in the recipe is fairly low.
The choice of apples affects the flavour:
cooking (baking) apples make it sharper, dessert apples add sweetness.
A little lemon juice adds extra tang if you like it.
Core, but do not peel the apples and cut them into neat slices. Place in a saucepan with the apple juice, honey, tea and lemon juice, if used, and heat to boiling point. Do not continue cooking or the fruit will soften and make the drink cloudy. Serve in warmed glasses with the slices of apple on top, and a sprinkling of ground cinnamon, if liked.
To Make a Change
Ginger Apple Punch. Use 1 pint/600 ml (2½ cups) ginger ale with 1 pint/600 ml (2½ cups) apple juice, 1 pint/600 ml (2½/2 cups) China tea (as above) and the same quantity of honey and sliced apples.
Makes 10 glasses
2 small apples (see method for preparation)
2 pints/1.2 litres (5 cups) apple juice
2 tablespoons (2 ½ tbsp) honey
1 pint/600 ml (2 ½ cups) China tea, such as Keemun, well strained
lemon juice, optional
a sprinkling of ground cinnamon, optional
‘Look here, Steward, if this is coffee, I want tea; but if this is tea, then I wish for coffee.’
Punch 1902
This hot punch has a really lively flavour.
The amount of sugar can be adjusted depending on whether you prefer a sharp or sweet taste.
Pare the zest from 2 lemons and cut it into matchstick strips. Place in a saucepan with the water, cinnamon stick, cardamom and sugar. Bring to the boil, remove from the heat and leave to stand for 30 minutes.
Squeeze the juice from the lemons and add it to the cinnamon-flavoured water with the tea. Heat through without boiling. To serve, remove the cinnamon stick and pour into a warmed bowl or individual glasses.
Makes 10 glasses
4 large or 5 small lemons
½ pint/300 ml (1 ¼ cups) water
2 inches/5 cm cinnamon stick
a pinch of ground cardamom
4 oz/100 g (½ cup) caster (granulated) sugar
2 pints/1.2 litres (5 cups) weak tea, such as Jasmine, well strained
This pretty summer drink is perfect for a party.
Give each guest a teaspoon in order to eat the fruit.
Remove the pips from the lemon slices and place them in a bowl. Peel the pineapple and cut out the hard centre core. Place the core (which has quite a lot of flavour) into the bowl with the lemon slices. Dice the pineapple flesh neatly and set aside. Pour the very hot tea over the lemon slices and pineapple core and leave to cool completely. Strain. Blend the lemon juice, pineapple juice and strained cold tea together. Put the ice cubes into the punch bowl and pour in the tea mixture. Add the diced fresh pineapple. Add the bitter lemon or lemonade and decorate with strawberries, borage flowers and cucumber slices just before serving.
Makes 12 glasses
1 lemon, sliced
1 small pineapple
1 ½ pints/900 ml (3 ¾ cups) moderately strong tea, such as Earl Grey or Kenyan, well strained
¼ pint/150 ml (⅔ cup) lemon juice
1 pint/600 ml (2 ½ cups) pineapple juice
ice cubes
1 ½ pints/900 ml (3 ¾ cups) bitter lemon or sparkling lemonade
To decorate
a few small strawberries or raspberries
borage or elderberry flowers
wafer-thin cucumber slices
Tea, although an Oriental,
Is a gentleman at least;
Cocoa is a cad and coward
Cocoa is a vulgar beast.
The Song of Right and Wrong, G. K. Chesterton (1874-1936)
In this milk shake tea provides a good contrast to the sweetness of the ice cream.
Use your favourite type of tea.
Place the tea, milk and ice cream in a liquidizer or blender. Blend briefly until light and fluffy. Serve at once.
To Make a Change
Hot Cream Tea Shake. Blend together hot tea, hot milk and a generous tablespoon of single (light) cream. Top with a light dusting of brown sugar.
Makes 1 glass
½ tumbler of tea, well strained and chilled
¼ tumbler of milk
1 scoop vanilla ice cream
Frosted Citrus Tea
Serve this drink on long, hot summer days.
The lightly frozen tea and fruit mixture is very refreshing.
Blend the cold tea with the fruit juices. Pour into a container and place in the freezer or freezing compartment of the refrigerator. Leave until the first ice crystals form. Blend in a little icing sugar, which not only sweetens the mixture but enhances the frosted effect.
Spoon into tall glasses and top with orange and lemon slices.
Makes 10-12 glasses
1 pint/600 ml (2 ½ cups) moderately strong tea, such as Assam or Dimbula, well strained and chilled
1 pint/600 ml (2 ½ cups) unsweetened orange juice
1 pint/600 ml (2 ½ cups) unsweetened grapefruit juice
2 tablespoons (2 ½ tbsp) lemon juice
a little sifted icing (confectioners’) sugar
To decorate
orange slices
lemon slices
This is a drink that children will enjoy, with the chink of ice cubes and the orange slices. The addition of a small amount of tea prevents it from being oversweet.
Combine the cold tea with the orange juice. Put the ice cubes into tall glasses and half-fill them with the orange and tea mixture. Top up with orangeade. To serve, make a slit in the orange slices and balance them on the rims of the glasses or float on top of the drink.
To Make a Change
Serve with small strawberries on top instead of orange slices.
Ice Cream and Orange Fizz. Follow the method above, but do not fill the glasses to the top with the orangeade. Top each glass with a spoonful of vanilla ice cream. Serve with a spoon as well as straws.
Makes 6-8 glasses
½ pint/300 ml (1 ¼ cups) weak tea, such as Keemun or Lapsong Souchong, well strained and chilled
¼ pint/150 ml (⅔ cup) orange juice
ice cubes
1 ½ pints/900 ml (3 ¾ cups) fizzy orangeade
To decorate
6-8 orange slices
If a stranger say unto thee
That he thirsteth
Give him a cup of tea.
Confucius (551-479 BC)
This ice cream is ideal for people who like a sharp-flavoured dessert.
Place the tea in a clean, warmed pot or jug. Bring the water to the boil and pour it over the tea. Add the thinly pared rind from the lemon(s) (do not use any of the white pith). Stir well, and allow to stand for 5 minutes. Strain very carefully.
Separate the eggs. Beat the yolks in a heatproof bowl with half the sugar. Add the strained lemon-flavoured tea and stand the bowl over a pan of very hot, but not boiling, water. Whisk briskly until the mixture thickens. Cool slightly, and add about 1 tablespoon (1 ¼ tablespoons) of lemon juice. Whisk the mixture from time to time as it cools.
Whip the cream until it just holds its shape and blend with the cold tea mixture. Turn into a freezer-proof container and freeze lightly until the ice cream just holds its shape.
Whisk the egg whites until they stand in peaks. Fold in the remaining sugar, and blend with the lightly frozen ice cream. Return to the container and freeze until firm.
This ice cream is particularly good served with segments of fresh orange and sliced kiwi fruit or sliced fresh pineapple.
Serves 6
3 teaspoons tea (choose a type that gives a fairly strong brew), such as Assam or Kandy
½ pint/300 ml (1 ¼ cups) water
2 small or 1 large lemon
3 eggs
3 oz/75 g (⅜ cup) caster (granulated) sugar
½ pint/300 ml (1 ¼ cups) double (heavy) cream
Ice cream based upon marshmallows is particularly light and easy to make.
Tea gives an unusual and subtle taste to the mixture and prevents it being oversweet.
Allow the tea to infuse for 5 minutes, then strain thoroughly. Put the marshmallows into a basin and pour over the hot tea. Place the basin over a pan of hot water and leave until the marshmallows have just melted. (This may also be done in a microwave oven.) Chill the mixture well.
Add the cherries and maraschino syrup to the marshmallows; spoon into a container and freeze lightly. Whip the cream until it just stands in peaks but do not overwhip. Fold the cream into the lightly frozen mixture, and freeze until firm. Remove the ice cream from the freezer about 15 minutes before serving; it is nicer if it is not too firm.
This can be stored in the freezer for up to one month without losing its light texture.
Serves 4-6
¼ pint/150 ml (⅔ cup) freshly brewed tea, such as Kandy
6 oz/75 g (1 ½ cups) marshmallows
2 oz/50 g (¼ cup) maraschino cherries, quartered
2 tablespoons (2 ½ tbsp) marashino syrup
½ pint/300 ml (1 ¼ cups) double (heavy) cream
Rose Petal Ice Cream
This is a delicious blending of unusual flavours.
Strain the hot tea into a liquidizer. Add the sugar and rose petals. Process to make a smooth purée. Turn into a container. Chill then freeze lightly. Whip the cream until it just stands in peaks. Fold into the rose petal purée and freeze until firm.
Serves 6
¼ pint/150 ml (⅔ cup) hot China tea, such as Keemun or rose-flavoured tea
50 g/2 oz (¼ cup) caster (granulated) sugar
½ pint/300 ml (1¼ cups) fresh red rose petals
½ pint/300 ml (1¼ cups) double (heavy) cream
The addition of tea to this soufflé counteracts the over-rich and insipid flavour of many iced desserts.
The full flavour of the dried apricots is apparent, as they are softened, but not cooked.
Prepare a 6 inch/15 cm soufflé dish by tying round a deep band of lightly buttered paper so it stands about 3 inches/7.5 cm above the top rim.
Put the apricots into a basin. Pour the boiling water over the tea and leave to infuse for 5 minutes. Strain the hot tea over the apricots. Add the sugar and the lemon juice. Place a small plate over the fruit so it remains well covered with liquid; leave for 12 hours.
Liquidize the apricots and any liquid not absorbed by the fruit. Whip the cream until it stands in peaks and put a little on one side for decoration. Fold the remaining cream into the apricot purée.
Spoon into the soufflé dish and freeze. Remove from the freezer 15 minutes before serving. Take off the paper band. Decorate the iced soufflé with the reserved whipped cream and pistachios.
This iced dessert can be stored in the freezer for up to two months.
To Make a Change
Iced Prune Soufflé. Substitute 6 oz/175 g (1 cup) dried prunes for the apricots. Cook the prunes in ¾ pint/450 ml (2 cups) of your favourite blended tea or Earl Grey tea (see below). Substitute 2 tablespoons (2 ½ tbsp) port wine for the lemon juice.
Individual Soufflés. Spoon the mixture into about 8 individual soufflé dishes and freeze.
Cooking Dried Fruit
Tea imparts a delicious flavour to dried fruit, particularly prunes and figs. Use fairly strong tea for these fruits, but choose a weak China tea for apricots, peaches and dried apple rings. The tea should be freshly brewed and well strained. Pour over the fruit then soak and cook in the usual way.
Serves 6-8
6 oz/175 g (1 cup) dried apricots
¾ pint/450 ml (2 cups) boiling water
3 teaspoons China tea, such as Jasmine or Lapsong Souchong
3 oz/75 g (⅜ cup) light brown sugar
1 tablespoon (1 ¼ tbsp) lemon juice
¾ pint/450 ml (2 cups) double (heavy) cream
To decorate
2 tablespoons (2 ½ tbsp) pistachio nuts, skinned and chopped
A granita is a type of water ice that forms ice crystals during freezing. This makes it particularly refreshing for a dessert or an hors-d’oeuvre.
Allow the tea to infuse for 5 minutes. Strain it over the mint leaves and sugar and leave until quite cool. Strain again and blend with the grapefruit juice. Freeze lightly, then spoon into frosted glasses and top with the mint sprigs. Serve immediately.
To Make a Change
Wine and Tea Granita. Substitute ½ pint/300 ml (1¼ cups) rosé wine for the grape fruit juice in the recipe above. Omit the mint leaves, flavouring the hot tea with strips of lemon or orange rind. Use only the top zest and avoid any bitter white pith. Decorate with orange or lemon slices.
Tea and Yoghurt Granita. Substitute ½ pint/300 ml (1¼ cups) natural yoghurt for the grapefruit juice in the recipe above. Decorate the lightly frozen mixture with a mixture of fresh seasonal fruits.
Serves 4
½ pint/300 ml (1 ¼ cups) freshly brewed Ceylon tea, such as Nuwara Eliya
about 20 young mint leaves
3 oz/75 g (good ⅓ cup) caster (granulated) sugar
½ pint/300 ml (1 ¼ cups) grapefruit juice
To decorate
sprigs of mint
