Coffee or Chai?
The question isn’t often asked, unless you live in India of course.
For decades, Masala Chai (spiced tea) has been the staple drink for most Indian nations, but that seems to be changing.
Coffee consumption across the length and breadth of India has doubled in the last 10 years, adding to the growing general consensus that coffee is soon to be the world’s favourite non-alcoholic beverage.
This is quite a shift in behaviour for a nation famed for tea production, chai seems to be backing down to this new, imported imposter.
This shift in cultural trends is causing everyone from local entrepreneurs to coffee chain CEOs to sit up and take notice.
Chai, whilst usually brewed in bulk in a large pot, is generally consumed on the run.
…continue reading Coffee or Chai?
Portuguese Princess Who Loved Her Tea
Once upon a time, in this fair land, tea was a luxury product that only the rich indulged in.
Hard to imagine as it is that something that many of us take for granted, or even couldn’t function without on a daily basis, was once a beverage only consumed at the highest levels of society.
It was debatable at one point if it could even be bad for your health! (There are still parts of Africa that advise pregnant women to abstain from tea drinking.)
It has taken several decades for tea to earn its place as the national beverage of choice and only now are the health benefits of tea becoming public knowledge.
This is all down to one tea-loving lady, Portuguese princess Catherine Of Braganza.
…continue reading Portuguese Princess Who Loved Her Tea
Caramel Macchiato Cheesecake
This dessert is the perfect union for coffee lovers and cheesecake enthusiasts.
However, it is not too strong to put off the curious newcomer to either but also delicious enough to hook connoisseurs of both.
Cheesecakes can look pretty daunting to the novice baker but are actually pretty simple to make.
For the base:
- 2 cups of biscuit crumbs (Digestive or Hobnobs work fine- or even a combination of both!)
- ½ cup of melted butter
- 2 tablespoons of white sugar
For the filling:
- 3 (8 ounce) packages of cream cheese, softened
- 1 cup white sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 1/4 cup brewed espresso or strong coffee
To serve:
- Squirty cream
- Sweetbird Salted Caramel syrup
Pre heat the oven to 165 degrees C and grease up a cake tin (with a removable base preferably.)
In one bowl, for the base empty in your biscuit crumbs, butter and 2 tablespoons of sugar and mix thoroughly.
With a large serving spoon or spatula, press the mixture into the base of the cake tin, evenly coating the bottom.
In a separate bowl, mix the softened cream cheese, sugar, eggs and vanilla extract and the coffee together until fluffy. This could take a while with a whisk, we recommend a stick blender that will save you the arm ache!
Pour the caramel coloured mixture out onto the top of your biscuit base and put it into the oven, middle shelf to bake slowly for one hour and 15 minutes.
Turn the oven off but allow the cheesecake to rest in the oven for another 15 minutes.
Run a knife around the edges before popping the base of the cake tin and the macchiato cheesecake will rise victorious!
It is advised to allow the cheesecake to cool in the fridge first to truly set, but if you can’t wait…carve it into wedges, drizzle with a shot of Sweetbird Salted Caramel and a squirt of cream and dig right in.
Tea Bag Biscuits
The perfect accompaniment to any brew?
A biscuit!
The perfect accompaniment to a Twinings Tea?
Why not try these cute little Tea Bag Biscuits we spotted on the Twinings website!
These tiny shortbread biscuits, dipped in chocolate are perfectly sized to fit on a saucer next to a cup and look charming.
We advise dipping them in your tea for a few second to turn the chocolate lovely and squidgy.