The season of goodwill and cheer is upon us. Trees are going up, homes are being decked with bells, celebrations are being planned, gifts are being bought, Christmas cards are being written and we are making lists and checking them twice. Whether you’re gathering with family, friends or loved ones, here’s a Christmas treat from Dilmah! Infuse your celebrations with a touch of the famous Ceylon tea. 

From a delicious Scent of Rapture, to refresh and delight to a hearty and sweet treat to end the night, follow these recipes to make your Christmas extra merry!  

Scent of Rapture

 Ingredients:

• 60ml home smoked Yata Watte Tea
• 5 fresh strawberries
• 2 bar spoons brown sugar

Method and Directions:

• Muddle the strawberries with the brown sugar in the glass that you are going to serve the drink in.
• Fill the glass with crushed ice and pour the home smoked Yata Watte tea into the glass. 
• You can garnish with slightly burnt strawberries.

Kick off the evening’s dining experience with a Dilmah Tea inspired appetizer - Schott Lander’s Wagyu Tartare and Green Tea with Jasmine Flowers crisp. Here’s how you can make it at home! 

Schott Lander’s Wagyu Tartare and Green Tea with Jasmine Flowers crisp. 

 Ingredients:

Schott Lander’s Wagyu Tartare and Green Tea with Jasmine Flowers

• 250g diced Wagyu meat (neck)
• Small Spanish onion
• 1 tsp capers
• 1 garlic clove
• 1 anchovy
• Olive oil
• Chopped parsley
• 5 quail eggs
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce 

Crisp

• 10g Dilmah t-Series Green Tea with Jasmine Flowers
• 1.7kg baker’s flour
• 10g salt
• Pinch of sugar
• 40g yeast
• 1/2 litre brewed Dilmah t-Series Green Tea with Jasmine Flowers tea, cooled
• 1/2 litre water, room temperature
• 50ml olive oil

Method and Directions:

For the Schott Lander’s Wagyu Tartare and Green Tea with Jasmine Flowers 

• Mix all ingredients together. Serve 250g diced Wagyu meat (neck) with quail egg yolk on top.

For the crisp

• To make the crisp, firstly brew the Dilmah t-Series Green Tea with Jasmine Flowers and let it cool.
• Mix all the other ingredients in a dough mixer for 25 minutes.
• Put into tin loaves and let it sit for 45 minutes in a warm area. Keep it covered with a wet cloth to maintain the moisture. 
• Bake for 12 minutes at 180°C.

For the Main Course, make a delicious Earl Grey Tea Infused Cured Atlantic Salmon Open Sandwich on Multigrain Loaf.   

Earl Grey Tea Infused Cured Atlantic Salmon Open Sandwich on Multigrain Loaf. 

Ingredients:

Earl Grey Tea Infused Cured Atlantic Salmon Open Sandwich on Multigrain Loaf

• 25g Dilmah Earl Grey Tea
• 1 whole salmon filleted skin on/bones out
• 25g white pepper corn ground
• 1 bunch chopped fresh dill
• 500g salt
• 500g sugar
• Juice and zest of 01 orange & 01 lemon
• 10 nos. multi grain bread loaves 

Honey Mustard Dressing

• 10g honey
• 10g grain mustard
• 05ml lemon juice
• 20g mayonnaise
• 02g fresh herbs finely chopped
• salt/black pepper
• 100g rocket lettuce

Method and Directions:

• Wash and fillet the whole salmon. 
• Mix all the ingredients and rub the fish with mixture. 
• Place fillet skin side down on a large dish and the second fillet back to back and cover with aluminium foil. Then weigh it down with heavy chopping board and refrigerate for 12 hours. Then turn the fish and re-weight for another 12 hours.
• Remove from the pan and drain off the liquid. Wash the fish with cold running water quickly and wipe off with a paper towel. Finely chop the dill and mix with 1 tablespoon of Earl Grey Tea.
• Rub the fish with olive oil then rub the dill and tea mixture. With a long knife slice the salmon diagonally into very thin slices. 
• Cut the bread loaves diagonally and dress with rocket lettuce and cherry tomato. Arrange the cured salmon on top and drizzle dressing over it. Serve Immediately.

Dessert is a delectable ending to a meal, and we suggest in the spirit of the season to have Dilmah’s Honey Eggnog paired with the Chocolate and t-Series Pure Peppermint Leaves Macarons for the ultimate dessert experience. 

Honey Eggnog

Ingredients:

• 100ml Dilmah Ceylon Supreme Tea infused in fresh milk
• 30ml brandy
• 1 egg yolk
• 25ml bees’ honey

Method and Directions:

• Infuse the Ceylon Supreme tea with warm milk for about 5-7 minutes.
• Combine all the ingredients into a Cocktail Shaker. Shake well and serve. This serves 2 so ensure to double or triple the ingredients as required.

Chocolate and t-Series Pure Peppermint Leaves Macarons

Ingredients:

Chocolate and t-Series Pure Peppermint Leaves Macarons

• 150g almonds
• 150g icing sugar
• 250ml strong Dilmah Pure Peppermint tea
• 150g castor sugar
• 2 eggs, whites 

Ganache (macaron filling):

• 200ml cream
• 300g dark couverture chocolate
• 30g butter

Method and Directions:

For the Chocolate and T-series Pure Peppermint Leaves macarons

• Sift the almond meal and icing sugar together, add 1 of the egg whites to the mixture to obtain a paste.
• Heat the Pure Peppermint Leaves tea and sugar till 118°C and a syrup is formed. Whip the remaining egg white and add the syrup to obtain a meringue. Incorporate a little meringue at a time to the paste till it is smooth.
• Pipe little disc shapes and leave at room temperature for 2 hours till the top of the macarons form a crust.
• Preheat oven to 200°C, switch it off and put the macarons in the oven for 30 minutes or till they are dry.

For the Ganache 

• Add the chocolate couverture into a bowl and heat the cream. 
• Once the chocolate is melted, add the butter and whisk to obtain a smooth texture
• Let it set at room temperature until it is at a piping consistency.

Prepare your Christmas meal with a touch of Ceylonese magic, courtesy of Dilmah Teas and our fine range of brews. Enjoy it with your family and friends and have yourself a Merry Little Christmas!