Ceylon Black Tea is one of the most versatile ingredients that can be added to any dish or beverage. Here are our great black tea recipes that you can incorporate into creating a three-course meal along with a thirst-quenching cocktail/mocktail, so that you can have a fine-dining experience with Ceylon Black tea.

Start off with an extravagant Tender Reverie that is made of Mulwarra Lamb braised in Dilmah Elegant Earl Grey Tea. The therapeutic elements of the Bergamot will give this delightful dish a floral note that will balance out the lamb and the pastry.

Lamb Filling

• 100g lamb
• 25g onion
• 10g garlic
• 200ml lamb stock
• 200ml Earl Grey tea brewed
• 10ml Brewed Earl Grey tea, reduce to essence
• 08 filo pastry sheets

• 100g potato
• 50g butter
• bay leaf
• 25ml milk
• 25ml cream
• salt to taste
• pepper to taste

Lamb Filling: Season the lamb with salt and pepper to your liking, and seal it. Sauté the onion and garlic, and add the brewed Earl Grey Tea to a pan, and leave it to reduce. Add lamb stock and marinade the lamb in the same mix before baking it at 160°C for 45 minutes. Fill the square shaped filo with the lamb ragout.

Mashed Potato: Boil potatoes and the cream-milk mixture separately. Combine all the ingredients, until it’s a smooth pulp. Season to taste.

Beef Tenderloin Steak Dressed with Blue Cheese Served on Green Vegetables is fine dining at its best. This is your everyday meat & veg dish, elevated to the scale of a restaurant. Add basmati rice for a starch.

• 100ml strong Dilmah Yata Watte Tea
• 1500g tenderloin
• 200g blue cheese
• 300g green celery
• 300g green asparagus
• 100g balsamic cream
• 200ml olive oil
• 30g fresh rosemary
• 300g fresh strawberry
• 300g jasmine rice
• 100g butter
• Salt and pepper

First, cut the tenderloin into 200g steaks, and fry them (pre-seasoning) until medium rare. Remove the pan of steaks and add shallots to the oil that’s now mixed with the fat from the steaks. Add 100g of the Yata Watte tea along with balsamic cream, salt and pepper and reduce the sauce until it’s creamy. Fry some asparagus and celery in butter for 3 minutes and season. Chop strawberries into small pieces and mix with olive oil and rosemary to make a light salad. Boil the rice and enjoy.

Cinnamon and Chocolate Chip Cookies infused with the delectable flavour of Earl Grey tea is the perfect way to end your meal. Black tea with cinnamon is aromatic and emphasizes the flavour of the cookies. Try out this black tea recipe when you’re making cookies for dessert!

• 190g butter
• 3g salt
• 40g egg
• 100g icing sugar
• 250g cake flour
• 8g cinnamon
• 30g chocolate chips
• 8g Dilmah Earl Grey Tea

Gently mix the butter, salt and icing sugar in a deep bowl. Add in the egg while stirring constantly and mix again for a few minutes before adding the flour. Stir in the other ingredients like cinnamon, chocolate chips and the Dilmah Earl Grey tea. Roll the dough in a cling film and store in the freezer until it’s ready for baking. Scoop out dough onto a baking sheet and toss it in the oven for 10-15 minutes or until it’s light golden in colour.

Caramel Tea is an all-time favourite. Caramel Flavoured Ceylon Black Tea when mixed with ice cream and chocolate flakes creates a refreshingly delicious mocktail/iced tea recipe.

• 100ml fresh brewed Dilmah Caramel Flavoured Tea
• 15ml sugar syrup
• 4 scoops of vanilla ice cream
• Chocolate flakes

Brew the Caramel Tea and dissolve the sugar syrup. However, if preferred, black tea with honey is a great alternative. Allow to cool. In a coupe glass, add in the 4 scoops of ice cream. Pour the tea over the ice cream and top with chocolate flakes.

Spice up your night with a tea-infused cocktail. Our recipe with black tea and Galliano L’Autentico and Bols Corenwyn 4 is easy to make and tastes great! A Love Supreme is the perfect concoction to sip through a five-star dinner.

• 40 ml Bols Corenwyn 4
• 40 ml Dilmah Ceylon Supreme Single Region Tea
• 20 ml Galliano L’Autentico
• 1 dash orange bitters

Simply stir the ingredients to perfection and pour into pre-chilled coupe. Garnish with orange zest or a wheel.