The ingredients are based on thirty portions…don’t worry, it’ll disappear in a jiffy once you have made the tea cigars!

What you will need,

* Butter – 275 grams

* Sugar – 250 grams

* Milk – 15 ml

* Flour – 375 grams

* Bicarb of Soda – 5 grams

* Dilmah Cardamom Tea – 10 grams

How to prepare,

- Mix butter, sugar and milk in a mixing bowl

- Add the flour to the butter mixture

- Slightly roast the tea and coarsely crush

- Add to the mixture

What you will need to make four portions (we are sure you wished you made more…)

* Dilmah Cinnamon tea – 60 ml, brewed tea

* Sugar – 20 grams

* Bailey’s Irish Cream – 28 ml

* Cointreau – 12 ml

* Shooter glasses – Four (for presentation)

How to prepare,

- Brew the Dilmah Cinnamon tea

- Add the sugar

- Mix thoroughly

- Pour into the shooter glasses

- Add the Bailey’s Irish Cream

- Top with Cointreau

Sit back and enjoy!

What you will need to make twenty portions,

* Milk – 500 ml
* Fresh cream – 150 grams
* Dilmah Almond Tea – 10 grams
* Egg yolks – six
* Sugar – 175 grams

How do I make it?

- Brew the tea in 75 ml of water
- Allow to cool
- Combine the milk, fresh cream and sugar and boil
- Add the brewed almond tea
- Beat the egg yolks and fold with the cream and sugar mixture
- Add the Almond tea
- Once cool, add mixture to the ice cream machine

What you will need for the Strawberry Tea Romanoff preparation,

* Fresh strawberries – 400 grams
* Strawberry puree – 25 ml
* Grand Marnier – 15 ml
* Dilmah Strawberry Tea – 10 ml
* Water – 50 ml
* Icing sugar – 15 ml

How to prepare,

- Dice the strawberries
- Brew the tea and allow to cool
- Combine the rest of the ingredients…

Enjoy!

What you will need to make four portions,

* Soft butter – 50 grams

* Dark Chocolate – 70 grams

* One egg

* One egg yolk

* Sugar – 65 grams

* Salt – 12 grams (just a pinch)

How to prepare,

- Melt the butter and chocolate and keep aside to cool

- Beat the eggs and sugar until thick

- Sift the flour, add the pinch of salt and fold the chocolate mixture into the egg mixture

- Pipe the mixture into moulds

- Bake for 8 -10 minutes at 180 degrees centigrade

Dig in when it cools…

What you will need to prepare four portions of this flavorsome dish,

* Beef Tenderloin – four portions – 60 grams, each
* Sauteed mushrooms – 50 grams
* Dijon mustard – 5 grams
* Salt and pepper – to taste

Preparation method,

- Season the tenderloin with salt, pepper and mustard
- Slow roast in oven until medium done
- Keep aside

What you will need for the Nuwara Eliya Pekoe Tea Bearnaise

* Egg yolks – Two
* Clarified butter – 100 ml
* Tea reduction – 20 ml (see ingredients below)
* Brewed tea leaves – Four grams
* Seasoning

Prepare as you would for Bearnaise sauce

Tea reduction ingredients needed,

* Brewed Nuwara Eliya Pekoe Tea – 30 ml
* White wine vinegar – 10 ml
* Chopped onions – 2 grams
* Bay leaf – One
* Pepper corns – Three

How to prepare,

Combine all ingredients and make the reduction

What you will need to make four portions of this great tasting dish,

* Boneless chicken thighs – Four
* Chicken fat – 150 ml
* Dilmah Ginger Tea – Four sachets
* Boiling water for the tea – 150 ml
* Braised onions – 20 grams (see preparation below)
* Salt and pepper – to taste

How to prepare,

- Brew the Dilmah Ginger Tea
- Season the chicken thighs with salt and pepper
- Mix the brewed tea and chicken fat and let cook for one hour at 160 degrees Centigrade

What you will need to prepare the sticky rice,

* Glutinous rice – 60 grams
* Mandarin Tea  – Three bags brewed in 100 ml of boiling water
* Seasoning
* Lotus leaves for steaming
* Sugar – Five grams
* Salt – Three grams (just a pinch)
* Chicken powder – Three grams

How to prepare,

Combine all of the ingredients, wrap in lotus leaves and cook

What you will need for the braised onions,

* Sliced onions – 60 grams
* Dilmah Mandarin Tea – Four grams
* Mandarin juice – 10 ml
* Chicken fat – 20 ml

How to prepare,

- Braise the sliced onions with Dilmah Mandarin Tea and chicken fat
- When golden brown and aromatic, mix with the Mandarin juice
- Season to taste with salt and pepper

Enjoy your heavenly creation!

Let’s see what we will need for four generous portions,

* One cleaned, whole rack of lamb
* Tea crust – 40 grams (refer recipe)
* Mustard – 4 grams
* Green pea mash – Four tablespoonful
* Dilmah Gourmet Silver Tip Tea oil  – Four teaspoonful (Refer preparation somewhere below…)
* Salt and pepper – To taste

Let’s prepare…

- Season the rack of lamb with mustard, salt and pepper
- Seal and slow roast in oven, until medium done
- Apply the tea crust evenly on the lamb (read below on Tea Crust preparation)
- Keep aside

What you will need to make the tea crust,

* Fresh Earl Grey Tea – Six grams
* Fresh butter – Five grams
* Fresh bread crumbs – 35 grams

Combine the ingredients and set aside the crust

How is lamb jus obtained?

Jus is the juice that is collected from roasting the meat.  Once the roasting is complete, skim the fat off the top and use the juice.

What you will need for the Earl Grey Jus,

* lamb Jus – 60 ml
* earl Grey Tea – 10 grams
* Boiling water – 50 ml
* Fresh butter – 5 grams

How to prepare,

- Set aside the lamb jus
- Mix in the Earl Grey tea brew and boil once
- Add fresh butter
- Reduce the mixture until desired consistency is reached

Gnaw on those chops…you will love this utterly addictive dish!

• • 150ml Water
• • 20g Lime and Lemon Tea
• • 250ml Sugar Syrup

• • Brew the tea with water and strain.
• • Mix well with the sugar syrup.
• • Prepare the sorbet.
• • Allow to cool.

What you will need,

* Baby lobster – Two (40 grams each)
* Tea spice mixture (see below) – Three grams
* Corn flower – Ten grams
* One egg
* Tomato marmalade – (see below) – 40 grams
* Fresh butter – One teaspoonful
* Salt to taste
* Diced onions – five grams
* Bell pepper – 10 grams
* Garlic – Three cloves

How to prepare,

- Season the baby lobster with egg and corn flour and deep fry
- Melt the butter in a pan and sauté the onions, garlic, bell pepper
- Add tea spice mixture and season
- Add the lobster and toss

What you will need for the tea spice mixture,

* Cinnamon – Five grams
* Dilmah Cardamom Tea – Two grams
* Ginger Tea – Two grams
* Szechuan pepper powder – Two grams

What you will need to make the Cinnamon Tea Jam,

* Fresh tomato – 60 grams
* Sugar – 50 grams
* Vinegar –Three ml
* Water – 50 ml
* Dilmah Cinnamon Tea powder – Five grams
* Pinch of chilli powder

Let’s prepare the dish…

- Brew the tea and strain
- Mix all ingredients and slow cook to a thick consistency

Sit back and enjoy!