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International Tea Day: Here are six recipes to keep you warm

From infusing them in cakes to giving them a boozy twist, here’s how you can make the most of tea.

more lifestyle Updated: Dec 15, 2017 12:30 IST
Etti Bali
Etti Bali
Hindustan Times
International Tea Day,Tea,Chai
December 15 is International Tea Day.

What unites busy summer mornings, rainy monsoon evenings, and lazy winter afternoons in India? The undisputed answer has to be tea. December 15, being International Tea Day, what better way to raise a toast to the country’s favourite drink than by celebrating it in its myriad avatars? Tea is what fuels us and there are so many different ways to consume it than just in the form of a creamy, sugary, milky brew.

In a nation obsessed with tea, it’s only fitting that connoisseurs, brewers, and chefs keep coming up with innovative versions and accompaniments. From therapeutic and herbal teas to tea-infused cakes, the humble leaf has come a long way. So, pamper yourself with some much-needed warmth this winter.


Matcha tea is very popular in Japan and these macarons make generous use if it.

A fusion of traditional Japanese matcha tea and the classic French dessert, these macarons have a signature flavour, and are gluten-free. Mix 425gm almond flour, 368gm icing sugar and 1tbsp matcha powder. In a separate bowl, whip 5 large egg whites till they are frothy. Slowly add 20gm granulated sugar and continue to whip until stiff peaks form. Fold one quarter of the almond flour mixture into the whites till a thick batter forms. Fill a pastry bag with the batter quickly or the meringue will loosen. Pipe into 2-inch rounds, spaced about 1-inch apart. Let the macarons rest at room temperature until the tops are dry and a smooth skin has formed. Ten minutes before baking, heat the oven to 160 degrees Celcius. Bake each side for six minutes. Let cool. Make chocolate ganache by boiling 60ml heavy cream and mixing it with 170gm chopped white chocolate. Once it has cooled, pour into a piping bag and pipe onto macaron shells. Shared by Chef Jeneva Talwar, The Artful Baker.


A whiskey tea minus the alcoholic effect.

A drink that gives the kick of whiskey, minus the effect, Whisky Chai is a perfect companion on chilly evenings. Take 2 tsps of non-alcoholic single malt along with black tea. Infuse it with 350 ml water at room temperature for 40 minutes. Strain the mixture and add sugar powder to taste (optional). Take it warm or serve on the rocks. Shared by Rishav Kanoi, The Tea Trove.


Add a spirited twist to tea time with this whiskey tea.

A boozy twist to masala chai, this drink has the punch of lemon and the depth of bourbon. Take 60ml bourbon with 20ml masala chai reduction (concentrated masala tea infused with water), 20ml lemon juice, 2 dashes of Angostura Bitters and 15ml sugar syrup and give a good shake. Garnish with a wheel of dehydrated lemon. Shared by Chef Harangad Singh, Prankster.


This tea is season-perfect as it makes use of spices like cinnamon and cloves.

A warm Christmas-perfect drink that is loaded with spices and herbs. Take loose ginger tea leaves, 2 pieces clove, one stick of Ceylon cinnamon, and a few pods of rosehip. Muddle in hot water, add honey and stir. Strain before serving. Shared by Narendra Shukla of Coffee Bond.


A tasty high-tea accompaniment, this cake infuses Earl Grey tea with marmalade.

Empty two bags of Earl Grey tea in a cup and add 60ml boiling water. Let cool for three minutes and add 80ml milk and transfer to a large bowl. To this, add 100gm butter, 2 eggs, 160gm castor sugar and 190gm self-rising flour. Mix lightly with electric beater, later increasing the speed till the mixture is pale and creamy. Spoon this mixture in greased pans and bake in preheated oven for 20-22 minutes or until golden. Serve with marmalade icing, made with 1-1/2 cups icing sugar and equal part breakfast marmalade (murabba). Add 1-1/2 tsp orange juice to make a thick paste. Spread it over the cake and let it rest before serving. Shared by Exec Chef Anil Dahiya,The Bristol.


The cake uses a green tea decoction with rum caramel.

In a bowl, whisk 100gm butter and 160gm sugar. Once all sugar granules have dissolved, add 2 egg whites, whisking all the while. Add 50gm honey, green tea decoction (1 tea bag in 50 gms of water), orange zest, few drops of caramel, and ½ tsp five spice powder. Fold in 125gm refined flour and 1tsp baking powder, and add 10ml rum. Bake at 180 degree Celsius for 20-25 minutes. Prepare the rum caramel by melting 100gm sugar in a pan and adding 30ml full flat cream. Mix it well and then add 10ml rum. Drizzle on the cake and sprinkle some ground pistachios. Shared by Chef Kartar Singh,Terminal 1.

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First Published: Dec 15, 2017 12:29 IST