Spice it up with tea

White tea and cherry blossom

Makes: 4 cups

Ingredients:

• 4 bags EGENTID White Tea with Cherry Blossom
• 800 ml hot water
• 2 red-currant leaves
• 1 Tbsp. sugar
• strawberries

Brew and let chill. Serve cold.

Peppermint and cocoa tea

Makes: 4 cups

Ingredients:

• 4 Tbsp. EGENTID Peppermint Tea with Cocoa
• 4 Tbsp. cocoa mint tea syrup
• 100 ml double cream
• 800 ml hot water

Brew the tea and water and let chill. To serve, add the cocoa mint tea syrup and double cream. Stir with ice.

Lemongrass tea

Makes: 4 cups

Ingredients:

• 4 Tbsp. EGENTID Herbal Tea with Lemon Grass
• 3 cm fresh turmeric (peeled and cut into pieces)
• 800 ml hot water
• 2 lime leaves
• 1 Tbsp. sugar

Brew and let chill. Top with soda water. Serve on the rocks with a slice of cucumber and a lemon wedge.

Cocoa & mint tea truffles

Makes: Approx. 16 truffles
Time: 15 min + 1-2 hours to chill

Ingredients:

• 4 Tbsp. EGENTID Peppermint Tea with Cocoa, divided into two equal portions 20 g butter
• 2 Tbsp. cocoa powder
• 300 g CHOKLAD MÖRK 70%
• 2 dl regular cream or oat cream

Step by step:

1. In a small saucepan, heat the cream until hot but not boiling and add 2 tablespoons of the tea. Remove from the heat and let steep for 4–5 minutes.
2. Meanwhile, chop the chocolate into chip-sized pieces and place in a bowl. Set the bowl over a saucepan of boiling water to melt the chocolate. Remove from the heat.
3. Pour the cream through a strainer into the bowl of melted chocolate and discard the tea leaves. With a spatula, fold the cream and chocolate together until you have a smooth batter.
4. Stir in the butter. Continue to stir until the mixture takes on a glossy sheen.
5. Pour into a half-litre container and cover with plastic wrap. Leave in the fridge until the chocolate sets, 1–2 hours.
6. Using a mortar and pestle, gently grind the 2 remaining tablespoons of the tea leaves and combine with the cocoa powder. When the chocolate is ready, use a spoon to form small truffles. Roll each truffle by hand until smooth; then roll them in the cocoa-tea mixture. Serve immediately or chill for 30 minutes if soft.

Note: Truffles can be refrigerated in an airtight container for up to 3 days.

Pears gently poached in Bergamot and Oak tea

Servings: 4-6
Time: 35-40 min

Ingredients:

• 3 pears (such as Anjou or Conference)
• 3 bags EGENTID Tea with Bergamot and Oak
• 3 Tbsp. sugar
• 1 dl mascarpone
• 1 dl crème fraiche
• 4 Tbsp. pistachios, chopped fine Honey

Step by step:

1. Peel the pears with a potato peeler and cut lengthwise into slices approximately 2 cm thick (you should have about 4 slices).
2. Put the tea bags in a 1½– to 2–litre pot and add 6 dl of water and the sugar. Bring to a boil; then remove from the heat and let steep for 4 minutes.
3. Remove the tea bags. Place the pot back on the stove and bring to a slow simmer over medium heat. Add the pear and cover the pot with a lid. Let simmer slowly for 15–20 minutes.
4. Blend together the mascarpone and crème fraiche. When the pears are tender, remove them from the pot. Top each with a dollop of the mascarpone and crème fraiche, a generous spoonful of the poaching liquid and a drizzle of honey. Sprinkle with chopped pistachios. Serve the pear slices warm.

Note: For an indulgent breakfast treat, allow leftover pears to cool, then place them in a jar and store in the refrigerator overnight.

Chai and chilli toasted chickpeas

Makes: 250g
Time: 35 min

Ingredients:

• Ca. 250 g canned chickpeas, boiled
• 1 bag EGENTID Black Chai with Ginger and Elderberries
• 1 Tbsp. vegetable oil
• ½ Tbsp. chilli flakes
• 1 tsp. sea salt flakes, crushed

Step by step:

1. Preheat the oven to 200° C.
2. Drain and rinse the chickpeas. Rub them quickly with a towel to get rid of most of the skins.
3. Place them in a bowl and add the remaining ingredients. Toss with your hands to coat evenly.
4. Lay a sheet of parchment paper on a baking sheet and scatter the chickpeas on top.
5. Toast in the oven for 30 minutes or until they are golden and crispy.
6. Allow them to cool slightly on the baking sheet before serving.

Note: These are best enjoyed the day they are made, but they can be stored in the refrigerator overnight and eaten the following day.