Festive Treats With a Tea Injection.

Earl Grey Brownies.

Decadent, fudgy and rich, these chocolatey and subtly citrusy brownies will hit the spot. Whether you prefer them gooey or cakey, this recipe will be sure to make your guests reach for a second {or third} square before even touching those chocolate tins that grace every household during the festive season...

INDULGENT, CITRUSY, RICH - AN ABSOLUTE WINNER.

FOR THE BROWNIE MIX

• 120g unsalted butter;
• 230g dark chocolate;
• 150g caster sugar;
• 60g light brown sugar;
• 3 eggs;
• 1 orange, zested;
• 3tbsp ground Earl Grey Loose Leaf;
• 100g plain flour;
• 1 pinch of salt.

THIS MAKES

• 9 squares of indulgent brownie.

LET'S GET CRACKING

1. Get your oven ready - preheat it to fan 170C degrees.
2. Pour some water into a pan and get it to a low simmer. Bob a metal or glass mixing bowl on top of the pan, making sure it isn’t touching the water.
3. Put your butter and chocolate into the mixing bowl, stir it until it’s melted and smooth, then take it off the pan and let it cool.
4. Grab another mixing bowl and sieve in your sugars. Break your eggs into the sugar, add your orange zest and beat it all together until it’s combined. 
5. Pour your chocolatey butter mixture into your sugar-egg-orange mix - make sure you give your bowl a good scrape to get all that chocolate in there. Mix it again until just combined.
6. Grind your Earl Grey loose leaf into a fine powder and sieve 3 tbsp into your chocolate mixture along with your flour. Add in a small pinch of salt, too.
7. Get a wooden spoon and gently fold in your flour-tea-salt mixture, again, until just combined. Don’t be tempted to over mix.
8. Pour your brownie mix into a lined baking tin, around 8 inches wide, to get the perfect thickness. Give it a quick level off with your spoon.
9. Bake time! Pop it in the oven for about 40 minutes. If you like it gooey, start checking it around the 35-minute mark, and if you prefer it cakey, leave it for those extra few minutes.
10. After it’s done baking, leave it to cool for about an hour - hang tight!
11. Once cool, feel free to make it even more awesome by decorating your brownie - we drizzled ours with an Earl Grey Chocolate Ganache and sprinkled over calendula petals.
12. Chop it into squares and tuck in.

Shop Earl Grey Loose Leaf here.

English Breakfast &  Lemon Scones.

We always come back to English Breakfast and lemon - whether it’s in our cold brew iced teas or in our bakes. This go-to flavour combination gives these light and delicious scones just the right balance of malt and citrus, made even more moreish when paired with clotted cream, a smidgen of lemon curd, and a cup of tea, of course.

THE PERFECT SNACK TO FUEL SOME SERIOUS GIFT SHOPPING.

FOR THE INFUSED MILK

• 175ml whole milk;
• 2tbsp of English Breakfast Loose Leaf.

FOR THE SCONE MIX

• 350g self-raising flour;
• 1/4 tsp salt;
• 1tsp baking powder;
• 85g chopped cold unsalted butter;
• 2 heaped tbsp caster sugar;
• 1 1/2 lemons, zested;
• 1 egg.

THIS MAKES

• 8 awesome scones.

LET'S GET CRACKING

1. Before you start, make sure to preheat your fan oven to 200C degrees.
2. Time to infuse your milk. Pop 2 tbsp of loose leaf English Breakfast into a pan with all of your milk. Bring it to a boil then immediately turn it down and simmer for 5 minutes. After it’s simmered, bob the lid on your pan and leave it to cool.
3. Once it’s cooled, pour it through a fine sieve to remove the leaves from your newly-malty milk. Squeeze a small amount of lemon juice into your milk and give it a quick stir.
4. Next up, grab a mixing bowl and sieve in all of the flour, salt, baking powder and caster sugar.
5. Add the butter into the mixing bowl. Top tip: make sure it’s chopped into small chunks so it’s easier to mix in. Rub the ingredients together with cold fingertips until you have a fine bread crumb consistency.
6. Grate in your lemon zest and gently mix it into the ‘bread crumb’ mixture.
7. Make a well in the middle of your bowl of crumbs and pour the infused milk into the middle of the hole. Use a fork to start bringing your mixture together.
8. Time for the messy bit! Once your mixture starts to come together, cast aside your fork and get in there with your hands to bring it all together into a dough.
9. Dust your surface and rolling pin, then pop your dough in the middle. Sprinkle a small dusting of flour on the top of the dough - not too much.
10. Roll out your dough to around 4cm thick and use a cookie cutter to chop out the scone shapes.
11. Bob your scones onto a baking tray that’s been lined with baking paper and brush the tops with your egg.
12. Bake! They’ll need 10-15 minutes - look for their golden-brown colour.
13. Serve warm with clotted cream, lemon curd, and a cup of English Breakfast. Delicious.

Shop English Breakfast Loose Leaf here.

English Breakfast & Marmalade Porridge.

Looking for a way to seriously upgrade your breakfast on the big day but want something that’s not going to take up too much of your gift-giving time? Well, we’ve got you covered with this tasty twist on your usual bowl of oats. This malty and sweet porridge recipe won’t just be a crowd-pleaser, it’ll feed the whole family {if you’ve got the job of hosting everyone this year!} and keep them going until dinner. Nice.

UPGRADE THE FAMILY BREAKFAST RIGHT THIS WAY.

FOR THE CONCENTRATE

• 10g English Breakfast Loose Leaf;
• 200ml water.

FOR THE PORRIDGE

• 160g rolled porridge oats;
• 600ml whole milk;
• 4 heaped tbsp marmalade.

THIS MAKES

• 4 delicious bowls of porridge.

LET'S GET CRACKING

1. Start off by prepping your English Breakfast concentrate. Pop your leaves and 200ml of freshly boiled water into a tea pot and leave to brew for 5 minutes. Strain your leaves after brewing.
2. Grab a pan and pour in your oats, milk and concentrate. 
3. Turn your hob to a medium heat and let them simmer for another 5-6 minutes. Don’t walk away! Keep stirring your mixture to make it nice and creamy.
4. Get your four favourite bowls and evenly scoop your porridge out into each one.
5. Pop a good dollop of marmalade into each bowl and stir it in.
6. It's ready to serve up as is but feel free to sprinkle over your favourite toppings to make it even tastier - we'd recommend a small handful of pumpkins seeds - and you're done. Enjoy!

Shop English Breakfast Loose Leaf here.

Chai Spiced Shortbread.

If spicy, warming and sweet is everything you look for in a festive snack, this recipe is the one for you. Using our delicious Chai loose leaf, you’ll end up with a seasonal twist on a classic shortbread that’ll knock the socks off of your guests when they pop round to exchange gifts.

TOO GOOD TO HAVE JUST ONE...

FOR THE SHORTBREAD

• 230g unsalted butter;
• 100g caster sugar;
• 3tbsp ground Chai Loose Leaf;
• 260g plain flour;
• 1/2 tsp salt;
• Milk {small dashes, if needed}.

FOR THE ICING

• 125g icing sugar;
• 1/4 tbsp ground cinnamon;
• 2tbsp water;
• 1tsp vanilla extract.

THIS MAKES

• 22 shortbread biscuits, plenty for sharing.

LET'S GET CRACKING

1. Get your oven ready - preheat it to fan 170C degrees.
2. Grab a mixing bowl and a whisk and cream together your butter and caster sugar until it’s pale and fluffy.
3. Grind your Chai loose leaf into a fine powder and sieve 3tbsp it into the mixture, along with your flour and salt. Mix it together and add small dashes of milk {if needed!} until you have a soft dough.
4. Dust your surface and rolling pin and pop your dough in the middle. Sprinkle a small dusting of flour on the top of the dough - not too much.
5. Give it a roll until your dough is about half a cm thick and chop out your shortbread biscuit shapes with a cookie cutter.
6. Lie your shortbreads on a lined baking tray, then pop into the oven for 18-20 minutes. Keep an eye out for their golden-brown colour.
7. Bring them out and let them rest on a wire rack to cool completely.
8. Get busy with the icing whilst they’re cooling to stop yourself diving in to taste! Whisk together the icing sugar, cinnamon, water and vanilla extract until you have a smooth, spicy icing.
9. Dip your shortbread biscuits into the icing and set them back on the wire rack to let the icing set.
10. Display them in your favourite biscuit tin and share them out. Awesome.

Shop Chai Loose Leaf here.