What you will need to make this scrumptious dessert,

* Fresh milk – 6 cups
* Vanilla bean – One will do
* Brewed Earl Grey tea – Two tablepoonsful
* Castor Sugar – 1.5 cups
* Sugar – 1.5 cups
* Egg yolks – 24
* Cream – 5 cups

What’s the preparation?

- Split open the vanilla bean and scrape the seeds into a heavy one gallon pot
- Add the milk, the castor sugar and bring to a scald
- Add the tea and let steep for six minutes
- Strain and keep aside

What next?

- Using a table top mixer, place the regular sugar, yolks and mix at medium high
- Stop the mixing once the yolks are stiffened and turn a pale yellow
- On low speed, slowly, add about two cups of hot milk and the vanilla bean mixture
- Bring mixture back to the pot

Final instructions…

- Cook on medium low heat until just thickened and starts coating the back of a spoon
- Strain immediately through a fine strainer
- Chill overnight (freeze according to ice cream machine’s instructions)
(remember to use more tea bags for a stronger flavor.  What you have made above is a large batch…try making in smaller batches when you need a lesser quantity)

Let us know how good this dish came out…

What you will need for this cocktail,

* Plymouth Gin – 45 ml
* Grand Marnier – 15 ml
* Lemon juice – 30 ml
* Sugar syrup – 10 ml
* Prince of Kandy tea – 90 ml

How to shake it,

- Brew the tea, strain and allow to cool
- Add all above ingredients and shake well

Time to serve…

- Strain the mixture into a glass filled with ice cubes
- Garnish with a red cherry and wedge of orange

You will need a lot of stuff…

* Red lentils – 6 tablespoonsful
* Green chillies – 4 (split them lengthwise)
* Water – 2 cups
* Ginger – One piece (peeled and chopped)
* Pure Chamomile flowers – 2 tablespoonsful
* Tomatoes – 2 (vine ripened and deseeded)
* Sea salt – 5 g (just a pinch)
* Turmeric – One teaspoonful
* Ghee – 3 tablespoonsful
* Black mustard seeds – 2 teaspoons
* Red chillie – Just one, split in half
* Ground black pepper corn – One teaspoonful
* Asafoetida – half a teaspoonful
* Curry leaves – One sprig
* Cumin seed – One teaspoonful

Okay, how to prepare?

- Wash well the red lentils and place in a heavy pan with two cups of water
- Bring to a boil, cover and simmer for 1.5 hours (top up with water if needed)
- Add the pure Chamomile flowers – three minutes before removal from stove
- Set aside.  Do not strain
- Heat the ghee and add the mustard seeds
- When seeds start popping, add the Cumin, red chillie, black pepper, asafetida and curry leaves
- Add the green chillie, some finely chopped ginger and tomatoes
- Add one cup of water, the rest of the ginger and salt
- Bring to a boil
- Simmer for five minutes
- Add the cooked lentils to the mixture and re-boil

Garnish with fresh coriander leaves…enjoy!

You got to try these Dilmah t-series range based melt in your mouth treats…

What you will need for the Italian Almond tea Ganache (filling)

* Dark chocolate – 300 grams
* Dilmah t-series Italian Almond Tea – Two tablespoonfuls
* Cream – 175 ml

What you will need for the Pure Peppermint Ganache (filling)

* White chocolate – 300 grams
* Dilmah t-series Pure Peppermint Leaves Tea – Two tablespoonfuls
* Cream – 175 ml

The lip smacking preparation,

- Melt the chocolate over a double boiler
- Boil the cream over a low fire with the tea infusion
- Remove from fire and keep five minutes to infuse
- Add the cream into the melted chocolate and mix well to form a smooth ganache
- Pipe the mixture into dark chocolate coated moulds

…devour…let us know how much you loved them!