Tea for the Holidays
Seriously, tea is the perfect holiday party drink and here’s why:
It’s versatile as can be; serve it iced or hot, on its own or in a cocktail – virgin or spiked. Heck, you can even cook with it, but that’s another story…watch this space…
It’s lower in caffeine than coffee – roughly half the amount depending on the blend and brewing method – so for a warming nightcap that won’t keep you up half the night, tea is just the thing.
As a digestive, after a big meal, tea is lighter, healthier; it just tastes and feels cleaner than a big old pot of coffee.
And truly there is a tea for everyone, from our classic Earl Grey Cream to aromatic, exotic, Oolong; green, white, black, smoky, light, strong – you name it!
When we host a gathering, it’s our responsibility to provide guests with non-alcoholic choices, and as the host or hostess with the mostess, I know you want to offer something more elegant and less expected than cran-soda or pop. So, we’ve come up with two delightful suggestions – hot and cold – for your next holiday shindig.
Cold Comfort: Honey Chai Nog
The spicy notes of our Honey Chai are an absolutely perfect pairing with the traditional flavours of egg nog. We’ve added a splash of Canadian Club rye for a Canadian twist. In keeping with tradition, this recipe calls for raw egg, so only use the freshest, truly free-run eggs you can find. If however, you’re not a fan of raw egg or pressed for time, go ahead and pick up the purest, most natural store-bought* (and therefore, pasteurized) nog you can find.
To Make the Tea:
1 Tbsp (15 mL) Honey Chai Tea
3 cups (750 mL) just boiled water
(This will leave you with extra chilled tea to use in the next round of cocktails!)
To Make the Nog:
3 oz chilled tea
3 oz organic 35% cream
2 Tbsp (30 mL) maple syrup
1 free-run egg
3 oz Canadian Club Rye (optional)**
4 ice cubes
Freshly grated nutmeg to garnish
Pour just boiled water into a tea pot containing the tea; allow to steep for 15 minutes for an extra-strong brew. Strain; discard the tea and chill, covered, in the fridge.
Into a blender add the ice, chilled tea, cream, maple syrup, egg, and optional rye. Blend on high until the ice is slushy; about 30 seconds to 1 minute depending on the machine.
Pour out into glasses and top with a few gratings of fresh nutmeg.
*If using store bought egg nog, simply add it to the blender with ice, tea, and optional rye.
**If omitting rye, substitute with the same amount of chilled tea.
Makes 2 cocktails.