Recipes

Royal Tea

Talbott's Steamy Autumn Cider

Royal Tea

Perfect for brunch, a holiday party or to ring in the New Year
  • 3 tablespoons Talbott's Blueberry Peach Passion tea
  • 1 and 1/2 cups boiled water
  • Sparkling wine (we liked Spumante for this application)

Bring water to a boil and steep 3 tablespoons of Blueberry Peach Passion tea for 10 minutes. You'll note that this is a lot of tea for such a small amount of water, but since we are diluting the tea with wine, we need to really concentrate the tea. Strain the tea leaves and place the tea in the refrigerator to chill.

To assemble the Royal Tea: in a champagne flute, add 1/4 cup of the chilled Blueberry Peach Passion tea. Fill the flute with sparkling wine.

Cheers!

Talbott's Steamy Autumn Cider

Fall is in the air! Take the chill off with spiked cider, Talbott Tea Style. For this recipe, we chose Steamy Cinnamon Rose for its notes of citrus, clove and vanilla. The end result is a modern twist on the traditional mulled cider. Here' s what you'll need:
  • 4 cups (32 oz.) apple cider (use a high quality cider!)
  • 5 tablespoons Talbott's Steamy Cinnamon Rose tea
  • 3 tablespoons light brown sugar
  • 1/2 cup Apple Brandy (we used Laird's Applejack)
  • Cinnamon stick for stirring

Bring apple cider to a boil, reduce to a simmer and add Talbott's Steamy Cinnamon Rose tea. Allow the tea to steep for 3 minutes, stir the cider, and then take a taste test to insure the tea has infused completely and permeated the cider. The quality of the cider will determine how long you need to steep the tea. If you like stronger notes of citrus and clove in your spiced cider, allow the tea to steep another minute more. Strain the tea leaves. Stir in the light brown sugar and Apple Brandy. Allow to simmer for 5 minutes, stirring often. Pour into your favorite mug and garnish with a Cinnamon stick for stirring.

Autumn never tasted so good!!
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