Dilmah Tea Recipes

To turn music/playlist off scroll down press pause. 

Exceptional Vanilla Rose Ice Cream
  • Serves 6
  • Preparation time 15 minutes
  •   3 Dilmah Rose with Vanilla real Leaf Tea teabags
  • 1/2 cup boiling water 
  • 11/4 thickened cram
  • 1/2 cup milk
  • 5 egg yolks
  • 1/4 cup sugar
  • 1/4 cup roughly chopped sugared nuts
  1. Combinbine the teabags and water, cool, remove teabags.
  2. combine the tea, cram, milk, egg yolks and sugar in a large heatproof bowl, whisk until smooth. Place the bowl over a saucepan of boiling water and stir until it coats the back of the spoon.
  3. Place the mixture in the freezer until almost frozen. Beat with an electric mixer until smooth and creamy. Re-freeze for 1 hour then re-beat until smooth. Freeze until firm. Serve sprinkled with the nuts.


 Exceptional Berry Sensation Cheesecake in a Glass
  • Serves 4
  • Preparation time 15 minutes

  • 4 Dilmah Berry Sensation Real Leaf Tea teabags
  • 1/3 cup boiling water
  • 2 2/3 cups cream cheese, softened
  • 1 cup thickened cream
  • 2 Tbls sugar
  • 1/3 cup plain sweet biscuits, roughly chopped
  • 7/8 cup mixed berries
  • 2 kiwi fruit peeled, cut into 1/2 inch cubes
  1. Combine the teabags and water, stand for 10 minutes, remove teabags, cool.
  2. Beat the cream cheese, cream and sugar with an electric mixer until smooth. Add the tea, beat until combined.
  3. Up to about 1/2 an hour before serving, divide 1/2 the biscuits between 4x1 cup classes. Top with 1/2 berries and kiwi fruit and 1/2 the cream mixture. Repeat layering with the remaining biscuits, fruit and cream mixture.

Exceptional Italian Almond Cupcakes

  • Makes 12
  • Preparation time 15 minutes
  • Baking time 15 minutes
  •  3 Dilmah Italian Almond Real Leaf Tea teabags
  • 1/3 cup boiling water
  • 1/2 cup plus 1 Tbls of softened butter
  • 3 eggs
  • 2/3 cup sugar
  • 13/4 cups self-raising flour
  • 1/3 cup slivered almonds 
  1. Preheat the oven to 350*.  Combine the teabags and water, cool, remove teabags.
  2. combine the water in a mixing bowl with the butter, eggs, sugar and flour and beat with an electric mixer for about 3 minutes or until smooth and creamy.
  3. Spoon into paper-lined cupcake tins and sprinkle with the almonds. Bake for 15 minutes or until firm in the centre. Transfer to a wire rack to cool. 

Exceptional Jasmine Thai Salmon
  • Serves 4
  • Preparation time 15 minutes
  • Cooking time 5 minutes
  • 2 Dilmah Fragrant Jasmine Green  Leaf (Exotic or t-series) Tea teabags
  • 1/2 cup water
  • 1/4 cup fish sauce
  • 2 Tbls lime juice
  • 2 Tbls sweet chilli sauce
  • 2 Tbls oil
  • 1 Tbls brown sugar
  • 4 x 7 oz red salmon fillets
  • 1/3 cup roughly chopped cashews
  • 1/3 cup bean sprouts
  • 1/3 cup baby spinach
  • 1 Lebanese cucumber, thinly sliced (seedless)
  • 1/3 cup torn mint leaves
  • 1/3 cup torn coriander leaves
  1. Preheat the oven 400*. Tear the teabags open and sprinkle the tea leaves into a frying pan. Stir in the water, fish sauce, chili sauce, lime juice, oil and sugar, simmer for 1 minute.
  2. add the salmon and cook each side for 30 seconds. Transfer the salmon and liquid to a baking dish and bake for 5 minutes or until almost cooked through.
  3. combine the salad ingredients and serve with the salmon Sprinkle with the cashews.

My favorite event and now available the 
2008 Chef and the Teamaker Recipe book.
go to the link where you can download the book. Would love to hear anyone that has tried these recipes. Take photos and share with Gloria's Tea Cuppe and I will post them. 


For more Dilmah Recipes go to  My Dilmahlink

Dilmah Moroccan Mint Green Tea Lemonade

- 1.6 oz spring water
- 1 teabag Dilmah Moroccan Mint Green Tea
- 1 teaspoon of Clover, Linden or Orange Blossom Honey
- 4 fresh mint leaves
- 7 oz sparkling lemonade (chilled)

Bring the 50 ml spring water to boil in a kettle, pour into a heat resistant jug containing 1 bag of Dilmah Moroccan Mint Green Tea. Agitate the bag to start brewing, stir and cover for 1 minute, stir again and after half a minute longer, remove the teabag. Lightly crush the minty leaves and add them to the brewed tea. Add a teaspoon of honey.

Prepare a tall glass, a quarter filled with ice cubes. Pour the brewed tea with mint leaves and honey over the ice, and top up immediately with the chilled lemonade.

Dilmah Rose with French Vanilla Amorous TeaShake

2 TEA bags Dilmah Exceptional Rose with French Vanilla tea
3 scoops Vanilla dairy ice cream
A Sprinkling of nutmeg
Spring Water (60ml)

Place the teabags in a clean and dry ceramic teapot. Bring the water to boil in a kettle. Pour the freshly boiled water directly onto the teabags in the teapot, and stir gently. Close the teapot lid and leave to brew for 3 minutes. Stir again and after one minute, remove the teabags.

Add 3 scoops of vanilla ice cream into a blender and add the brewed tea. Blend for 2 minutes. Pour the mixture into a glass and sprinkle with nutmeg. Garnish with leaves of fresh mint.

Serve in a teaglass with saucer, lightly sprinkled with the aromatic and flavoursome Nutmeg. Increase the quantities proportionately to make larger volumes. Serve with heart shaped cookies.

Dilmah Italian Almond Tea Cookies

2 Dilmah Italian Almond (if you prefer, you could also use Rose with French Vanilla) tea brewed for 5 minutes in 30ml of freshly boiled water according to the guidelines above.
0.5 cups of unsalted butter
0.5 cups of caster sugar
1.5 cups of plain flour

Whisk the butter and sugar together until fluffy. Stir in the flour and 3 to 4 tablespoons of the Italian Almond or Rose with French Vanilla tea. Mix well and knead into a soft ball. Cover and chill for 15 mins.

Preheat the oven to 350* Roll out the dough onto a lightly floured surface and cut out approx 18 biscuits using a heart shaped cutter. Place on a heavy baking sheet and bake for 10 mins.

Leave the biscuits to stand for 5mins. Transfer to a wire rack to cool.

In the kitchen with Lorraine Elliot




No comments: