{"id":312148918332,"title":"Moonlight Jasmine Tea Biscotti","created_at":"2019-05-09T11:29:52+01:00","body_html":"\u003cp\u003eEmpty the sachets and carefully grind the tea in a pestle and mortar – try for a mixture of powder and little leaf pieces. The powder infuses the dough, and the leaf pieces release flavour when you bite into them.\u003c\/p\u003e\n\u003cp\u003eWhisk together the sugar, eggs and oil until pale yellow and foamy, and stir in the tea.\u003c\/p\u003e\n\u003cp\u003eAdd flour, baking powder and a pinch of salt and stir carefully until the mixture forms a solid dough.\u003c\/p\u003e\n\u003cp\u003eSpread the dough onto a baking sheet to form a log about 10cm wide and 2.5cm thick. Bake for 35-40 minutes at 180°C.\u003c\/p\u003e\n\u003cp\u003eTake it out from the oven and cool for about 5-10 minutes before slicing into 2.5cm slices. If you begin slicing too soon, the pieces may crumble but if you wait too long, the dough will harden and become tougher to slice cleanly. Slice biscotti into 2.5cm slices\u003c\/p\u003e\n\u003cp\u003eLay the biscotti slices on a baking sheet, flat side down and bake for 10 minutes. Turn over and bake for an additional 10 minutes. Remove from oven and cool.\u003c\/p\u003e\n\u003cp\u003eDelicious with a \u003ca href=\"https:\/\/dragonflytea.com\/collections\/all-products\" target=\"_blank\" title=\"cup of tea tea types\" rel=\"noopener noreferrer\"\u003ecup of tea\u003c\/a\u003e. Keep in an airtight container for up to a week.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Jasmine tea biscotti recipe\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/Dragonfly-Tea-Christmas-15-web_2048x2048.jpg?v=1557495292\"\u003e\u003c\/p\u003e","blog_id":5043961,"author":"Andrew Ward","user_id":40549548092,"published_at":"2019-05-21T09:53:00+01:00","updated_at":"2020-12-01T09:49:00+00:00","summary_html":"\u003cul\u003e\n\u003cli\u003e4 \u003ca href=\"https:\/\/dragonflytea.com\/collections\/green-teas\/products\/moonlight-jasmine-organic-green-tea\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eDragonfly Moonlight Jasmine\u003c\/a\u003e tea sachets \u003c\/li\u003e\n\u003cli\u003e125g flour \u003c\/li\u003e\n\u003cli\u003e150g sugar \u003c\/li\u003e\n\u003cli\u003e2 small eggs \u003c\/li\u003e\n\u003cli\u003e40ml vegetable oil \u003c\/li\u003e\n\u003cli\u003e1\/2 tsp baking powder\u003c\/li\u003e\n\u003cli\u003epinch salt \u003c\/li\u003e\n\u003c\/ul\u003e","template_suffix":"","handle":"moonlight-jasmine-tea-biscotti","tags":"cook-time:50 minutes, prep-time:15 minutes, product-moonlight-jasmine-organic-green-tea, related:moonlight-jasmine-organic-green-tea, serves:6, type:Baking","image":{"created_at":"2020-11-26T15:32:29+00:00","alt":"","width":2048,"height":1366,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/Dragonfly-Tea-Christmas-15-web_2048x2048_6903ed2b-37c0-4f85-bb37-ce81f5e50f72.jpg?v=1606404750"}}

{"id":53717368892,"title":"Vanilla Rooibos Shortbread Hot Cross Buns","created_at":"2018-03-23T17:05:18+00:00","body_html":"\u003cp style=\"float: left;\"\u003e\u003cimg alt=\"frances quinn bakes with tea\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/Frances_1_medium.jpg?v=1522922563\" style=\"float: left; margin: 0 20px 20px 0;\"\u003eFrances says...\"Inspired by the classic Easter bake, these shortbread hot cross buns are a twist and shortcut on the original. Alongside the ingredients found within a normal hot cross bun like mixed fruit and spice. These shortbread buns are also flavoured with the delicious warming aromas of \u003ca href=\"https:\/\/dragonflytea.com\/collections\/rooibos-honeybush\/products\/vanilla-rooibos\" target=\"_blank\" title=\"vanilla rooibos - frances quinn\" rel=\"noopener noreferrer\"\u003eDragonfly tea vanilla rooibos\u003c\/a\u003e, both in the dough and shortbread syrup glaze. In fact these shortbread hot cross buns are the perfect partner to a mug of the tea itself. What's more the finished batch of buns also fit perfectly inside an empty Dragonfly tea vanilla rooibos box. A box of tea and biscuits in more ways than one shortbread hot cross bun!\"\u003c\/p\u003e\n\u003cp style=\"float: left;\"\u003eUsing a hand-held electric whisk, beat the butter, sugar and vanilla extract together for a couple of minutes or until smooth and creamy. Stir through the mixed fruit before adding in the mixed spice, flour and the contents of one of the tea bags. Use a spoon and then finally your hands to bring the mix together into a dough, but try not to overwork it– just like pastry, too much mixing or kneading will mean the baked shortbread won’t be ‘short’ and crumbly.\u003c\/p\u003e\n\u003cp\u003eDivide and shape the mixture into 6 ‘hot cross bun’ shaped balls and place on to a flat baking tray lined with non stick parchment paper. Chill for 15 minutes, or longer – this will help the shortbread to keep its shape during baking.\u003c\/p\u003e\n\u003cp\u003eWhile chilling preheat the oven to 170°C. When ready bake the shortbread for approx 25 minutes until lightly golden brown.\u003c\/p\u003e\n\u003cp\u003eLeave to cool slightly on the tin while you prepare the rooibos syrup to glaze the shortbread buns with. Boil the kettle and add a tea bag to a small saucepan, when boiled add 100ml of the water to the pan and leave to steep for a few minutes. Make yourself a cup of tea at the same time! Remove the \u003ca href=\"https:\/\/dragonflytea.com\/collections\/rooibos-honeybush\/products\/vanilla-rooibos\" target=\"_blank\" title=\"rooibos teabags - vanilla flavour\" rel=\"noopener noreferrer\"\u003erooibos teabag\u003c\/a\u003e from the pan, squeezing out the excess water from the bag. Add in the sugar and place the pan on a medium\/high heat and bring to the boil. Turn the heat to low and stir constantly until the sugar dissolves completely and the mixture is a rich golden amber colour, approximately 5 minutes.\u003c\/p\u003e\n\u003cp\u003eUsing a pastry brush, brush the syrup over the shortbread buns on the lined baking tray. Any excess syrup will be left on the paper, saving on the washing up later! Re-apply another layer of syrup if you have some left in the pan.\u003c\/p\u003e\n\u003cp\u003eWhile the syrup and shortbread is cooling prepare the white chocolate to create the hot cross bun crosses with. Boil the kettle; while waiting, put the white chocolate pieces into a small disposable piping bag and twist the end closed.\u003c\/p\u003e\n\u003cp\u003eOnce the water has boiled, pour it into a tall glass or jug and submerge the piping bag into it. Leave the chocolate to melt inside the bag, then remove the bag and wipe dry with a tea towel. Wait for the chocolate to firm up a little: you don’t want to pipe it onto the shortbread buns while it’s still really runny. Once the chocolate has reached a paste-like consistency and the buns and glaze have cooled, snip a 1cm tip off the piping bag and pipe crosses over the shortbread buns while still on the tray.\u003c\/p\u003e\n\u003cp\u003eAllow everything to cool and set before carefully removing the shortbread hot cross buns from the paper, neatening off any excess set chocolate or syrup. Enjoy with a good cup of \u003ca href=\"https:\/\/dragonflytea.com\/collections\/rooibos-honeybush\/products\/vanilla-rooibos\" target=\"_blank\" title=\"dragonfly tea vanilla flavour rooibos tea\" rel=\"noopener noreferrer\"\u003eDragonfly tea vanilla rooibos\u003c\/a\u003e!\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"vanilla rooibos shortbread hot cross buns\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/IMG_4665_pbedit_grande.jpg?v=1522244639\"\u003e\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\/\/ \u003c![CDATA[\n{\n \"@context\": \"http:\/\/schema.org\/\",\n \"@type\": \"Recipe\",\n \"name\": \"Vanilla Rooibos Shortbread Hot Cross Buns\",\n \"image\": \"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/IMG_4665_pbedit_grande.jpg?v=1522244639\",\n \"author\": \"Dragonfly Tea \u0026 Frances Quinn\",\n \"description\": \"These vanilla rooibos shortbread hot cross buns are a twist and shortcut on the original.\",\n \"recipeIngredient\": [\n \"100g salted butter, softened\",\n \"50g caster sugar\",\n \"1 tsp vanilla extract\",\n \"50g mixed dried fruit\",\n \"1 tsp mixed spice\",\n \"150g plain flour\",\n \"1 dragonfly tea vanilla rooibos teabag\",\n \"1 dragonfly tea vanilla rooibos teabag\",\n \"100ml boiling water\",\n \"50g caster sugar Crosses\",\n \"50g white chocolate, chopped up\"\n ],\n \"recipeInstructions\": \"Using a hand-held electric whisk, beat the butter, sugar and vanilla extract together for a couple of minutes or until smooth and creamy. Stir through the mixed fruit before adding in the mixed spice, flour and the contents of one of the tea bags. Use a spoon and then finally your hands to bring the mix together into a dough, but try not to overwork it– just like pastry, too much mixing or kneading will mean the baked shortbread won’t be ‘short’ and crumbly.\n\nDivide and shape the mixture into 6 ‘hot cross bun’ shaped balls and place on to a flat baking tray lined with non stick parchment paper. Chill for 15 minutes, or longer – this will help the shortbread to keep its shape during baking.\n\nWhile chilling preheat the oven to 170°C\/150°C fan\/gas 3. When ready bake the shortbread for approx 25 minutes until lightly golden brown.\n\nLeave to cool slightly on the tin while you prepare the rooibos syrup to glaze the shortbread buns with. Boil the kettle and add a tea bag to a small saucepan, when boiled add 100ml of the water to the pan and leave to steep for a few minutes. Make yourself a cup of tea at the same time! Remove the teabag from the pan, squeezing out the excess water from the bag. Add in the sugar and place the pan on a medium\/high heat and bring to the boil. Turn the heat to low and stir constantly until the sugar dissolves completely and the mixture is a rich golden amber colour, approximately 5 minutes.\nUsing a pastry brush, brush the syrup over the shortbread buns on the lined baking tray. Any excess syrup will be left on the paper, saving on the washing up later! Re-apply another layer of syrup if you have some left in the pan.\n\nWhile the syrup and shortbread is cooling prepare the white chocolate to create the hot cross bun crosses with. Boil the kettle; while waiting, put the white chocolate pieces into a small disposable piping bag and twist the end closed.\n\nOnce the water has boiled, pour it into a tall glass or jug and submerge the piping bag into it\",\n \"prepTime\": \"PT10M\",\n \"cookTime\": \"PT25M\",\n \"totalTime\": \"PT60M\",\n \"recipeYield\": \"6\"\n}\n\/\/ ]]\u003e\u003c\/script\u003e","blog_id":5043961,"author":"Becky Maynard","user_id":23825924,"published_at":"2019-04-08T15:28:00+01:00","updated_at":"2020-12-01T09:49:50+00:00","summary_html":"\u003cdiv\u003e\u003cstrong\u003eShortbread:\u003c\/strong\u003e\u003c\/div\u003e\n\u003cul\u003e\n\u003cli\u003e100g salted butter, softened\u003c\/li\u003e\n\u003cli\u003e50g caster sugar\u003c\/li\u003e\n\u003cli\u003e1 tsp vanilla extract\u003c\/li\u003e\n\u003cli\u003e50g mixed dried fruit\u003c\/li\u003e\n\u003cli\u003e1 tsp mixed spice\u003c\/li\u003e\n\u003cli\u003e150g plain flour\u003c\/li\u003e\n\u003cli\u003e1 \u003ca href=\"https:\/\/dragonflytea.com\/collections\/rooibos-honeybush\/products\/vanilla-rooibos-tea\" title=\"Dragonfly Vanilla Rooibos Tea\"\u003eDragonfly Vanilla Rooibos teabag\u003c\/a\u003e\u003ca href=\"https:\/\/dragonflytea.com\/collections\/rooibos-honeybush\/products\/vanilla-rooibos\" target=\"_blank\" rel=\"noopener noreferrer\" title=\"vanilla rooibos tea bag for tea recipe\"\u003e\u003cbr\u003e\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eSyrup:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e1 \u003ca href=\"https:\/\/dragonflytea.com\/collections\/rooibos-honeybush\/products\/vanilla-rooibos-tea\" title=\"Dragonfly Vanilla Rooibos Tea\"\u003eDragonfly Vanilla Rooibos teabag\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e100ml boiling water\u003c\/li\u003e\n\u003cli\u003e50g caster sugar Crosses\u003c\/li\u003e\n\u003cli\u003e50g white chocolate, chopped up\u003c\/li\u003e\n\u003c\/ul\u003e","template_suffix":"","handle":"vanilla-rooibos-hot-cross-shortbread","tags":"cook-time:25 minues, prep-time:20 minutes, product-vanilla-rooibos, related:vanilla-rooibos-tea, serves:6, type:Baking","image":{"created_at":"2018-03-28T16:50:14+01:00","alt":"Rooibos tea hot cross buns recipe","width":3873,"height":2905,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/IMG_4573.JPG?v=1524834440"}}

{"id":227993416,"title":"Oolong Island Iced Tea Cocktail","created_at":"2016-11-21T16:46:38+00:00","body_html":"\u003cp\u003eBrew a cup of strong Oolong tea and leave to chill. Pour the cooled tea over ice and stir in the remaining ingredients, adding an appropriate amount of rum as preferred.\u003c\/p\u003e\n\u003cp\u003eAdd the orange slices and lemon juice to taste and garnish with a sprig of rosemary - enjoy!\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"iced tea cocktail\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/Dragonfly_Oolong_Ice_Tea_grande.jpg?v=1544631845\"\u003e\u003c\/p\u003e\n\u003cdiv class=\"sidebar\"\u003e\n\u003cdiv class=\"ingredients\"\u003e\n\u003cdiv class=\"zagged_edge\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- ingredients --\u003e\n\u003c\/div\u003e\n\u003c!-- sidebar --\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\/\/ \u003c![CDATA[\n{\n \"@context\": \"http:\/\/schema.org\/\",\n \"@type\": \"Recipe\",\n \"name\": \"Oolong Island Iced Tea Cocktail\",\n \"image\": \"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/Oolong_iced_tea_GG_bb61ccf7-dcd1-4eea-a93b-db9d76e5339b_large.jpg?v=1478802032\",\n \"author\": \"Dragonfly Tea \u0026 Waitrose\",\n \"description\": \"If you're a fan of our Eastern Beauty Oolong Tea, you will love this inspired cocktail of golden Oolong tea balanced with spiced rum - a truly delicious treat!\",\n \"recipeIngredient\": [\n \"1 Cup Strong Oolong iced tea\",\n \"1 tsp Honey\",\n \"2 sprigs of Fresh Mint\",\n \"25ml-50ml Spiced Rum\",\n \"2 Orange Slices\",\n \"Lemon Juice to taste\"\n ],\n \"recipeInstructions\": \"Brew a cup of strong Oolong tea and leave to chill. Pour the cooled tea over ice and stir in the remaining ingredients, adding an appropriate amount of rum as preferred.\n\nAdd the orange slices and lemon juice to taste - enjoy!\",\n \"prepTime\": \"PT5M\",\n \"cookTime\": \"PT0M\",\n \"totalTime\": \"PT10M\",\n \"recipeYield\": \"1\"\n}\n\/\/ ]]\u003e\u003c\/script\u003e","blog_id":5043961,"author":"Rhea Jeffery","user_id":51324612,"published_at":"2018-12-11T20:46:00+00:00","updated_at":"2020-12-07T17:23:21+00:00","summary_html":"\u003cul\u003e\n\u003cli\u003e1 Cup Strong \u003ca href=\"https:\/\/dragonfly-16.myshopify.com\/collections\/all-products\/products\/eastern-beauty-oolong-tea\" target=\"_blank\" title=\"Eastern Beauty Oolong black tea\" rel=\"noopener noreferrer\"\u003eDragonfly Eastern Beauty Oolong tea\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e1 tsp Honey\u003c\/li\u003e\n\u003cli\u003e2 sprigs of Fresh Mint\u003c\/li\u003e\n\u003cli\u003e25ml-50ml Spiced Rum\u003c\/li\u003e\n\u003cli\u003e2 Orange Slices\u003c\/li\u003e\n\u003cli\u003eLemon Juice to taste\u003c\/li\u003e\n\u003c\/ul\u003e","template_suffix":"","handle":"oolong-island-iced-tea-cocktail-recipe","tags":"prep-time:5 minutes, product-eastern-beauty-oolong-tea, related:eastern-beauty-oolong-tea, serves:1, type:tea cocktails","image":{"created_at":"2018-12-12T16:24:20+00:00","alt":"","width":1575,"height":1050,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/Dragonfly_Oolong_Ice_Tea.jpg?v=1544631860"}}

{"id":228221640,"title":"G \u0026 Tea – Earl Grey Gin Cocktail","created_at":"2016-12-12T16:27:14+00:00","body_html":"\u003cp\u003eTo infuse the gin, add four \u003ca title=\"Earl Grey tea bags for earl grey cocktail\" href=\"https:\/\/dragonflytea.com\/collections\/black-teas\/products\/classic-earl-grey-organic-black-tea\" target=\"_blank\" rel=\"noopener noreferrer\"\u003eEarl Grey tea bags\u003c\/a\u003e to 1litre of gin (we recommend using Waitrose Premium Gin) and place the bottle somewhere warm to infuse for one week. Ideally the temperature should be just under 40 degrees as this process works best when the gin is gently heated, so underneath a radiator or inside a boiler cupboard is ideal!\u003c\/p\u003e\n\u003cp\u003eOnce the gin has infused, mix all of the ingredients together in a cocktail shaker and combine with ice. Shake and strain into a chilled glass and serve with fresh basil leaves. Enjoy!\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/Dragonfly-Tea-Christmas-_38-of-61_480x480.jpg?v=1606813861\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cdiv class=\"sidebar\"\u003e\n\u003cdiv class=\"ingredients\"\u003e\n\u003cdiv class=\"zagged_edge\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- ingredients --\u003e\n\u003c\/div\u003e\n\u003c!-- sidebar --\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\/\/ \u003c![CDATA[\n{\n \"@context\": \"http:\/\/schema.org\/\",\n \"@type\": \"Recipe\",\n \"name\": \"Earl Grey Gin Cocktail\",\n \"image\": \"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/Dragonfly_Earl_Grey_Gin_grande.jpg?v=1544631930\",\n \"author\": \"Dragonfly Tea \u0026 Jack Homer\",\n \"description\": \"Wow friends and family with our delicious Earl Grey Gin Cocktail.\",\n \"recipeIngredient\": [\n \"50ml Waitrose Premium Gin\",\n \"4 Earl Grey Tea pyramid teabags\",\n \"25ml Cooled Earl Grey Tea (use 2 teabags to make this)\",\n \"10ml Elderflower Cordial\",\n \"15ml Agave Syrup\"\n ],\n \"recipeInstructions\": \"To infuse the gin, add four Earl Grey tea bags to 1litre of gin (we recommend using Waitrose Premium Gin) and place the bottle somewhere warm to infuse for one week. Ideally the temperature should be just under 40 degrees as this process works best when the gin is gently heated, so underneath a radiator or inside a boiler cupboard is ideal!\n\nOnce the gin has infused, mix all of the ingredients together in a cocktail shaker and combine with ice. Shake and strain into a chilled martini glass and serve with lemon wedges. Enjoy!\",\n \"prepTime\": \"PT20M\",\n \"cookTime\": \"PT0M\",\n \"totalTime\": \"PT20M\",\n \"recipeYield\": \"4\"\n}\n\/\/ ]]\u003e\u003c\/script\u003e","blog_id":5043961,"author":"Andrew Ward","user_id":40549548092,"published_at":"2018-12-11T15:30:00+00:00","updated_at":"2020-12-07T17:23:21+00:00","summary_html":"\u003cul\u003e\n\u003cli\u003e50ml Waitrose Premium Gin\u003c\/li\u003e\n\u003cli\u003e4 \u003ca href=\"https:\/\/dragonflytea.com\/collections\/black-teas\/products\/classic-earl-grey-organic-black-tea\" title=\"Dragonfly Earl Grey Tea \"\u003eDragonfly Earl Grey teabags \u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e25ml cooled \u003ca href=\"https:\/\/dragonflytea.com\/collections\/black-teas\/products\/classic-earl-grey-organic-black-tea\" target=\"_blank\" title=\"earl grey tea for cocktails\" rel=\"noopener noreferrer\"\u003eDragonfly Earl Grey Tea\u003c\/a\u003e (use 2 teabags to make this)\u003c\/li\u003e\n\u003cli\u003e15ml Elderflower Cordial\u003c\/li\u003e\n\u003c\/ul\u003e","template_suffix":"","handle":"earl-grey-gin-cocktail","tags":"featured, prep-time:1 week, related:classic-earl-grey-organic-black-tea, serves:6+, type:tea cocktails","image":{"created_at":"2018-12-12T16:25:46+00:00","alt":"","width":1575,"height":1050,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/Dragonfly_Earl_Grey_Gin.jpg?v=1544631946"}}

{"id":17997556,"title":"Rooibos \u0026 Honey-Poached Pears","created_at":"2015-04-08T15:07:59+01:00","body_html":"\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eTo make the rooibos \u0026amp; honey-poached pears\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePlace the \u003ca href=\"https:\/\/dragonflytea.com\/collections\/rooibos-honeybush\/products\/vanilla-rooibos\" target=\"_blank\" rel=\"noopener noreferrer\"\u003erooibos teabags,\u003c\/a\u003e water and honey in a saucepan and bring to the boil. Then add the pears and bring the liquor back up to the boil. Reduce heat and simmer gently for approx. 60 minutes, or until the pears are soft but still firm.\u003c\/p\u003e\n\u003cp\u003eRemove the pears from the pan and pour have the poaching liquid over the pears.\u003c\/p\u003e\n\u003cp\u003eBring the remaining liquid back to the boil, remove the teabags then add the sugar and boil until the liquid is reduced to a syrup. Set aside.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eTo make the cardamon cream\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eWhisk the cream and cardamom together until thick.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003eTo serve\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePlace one pear in a bowl, top with a dollop of cardamom cream and a drizzle of the rooibos-honey reduction.\u003c\/p\u003e\n\u003cdiv class=\"dotted_hr\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"reference\"\u003eRecipe adapted from \u003ca href=\"http:\/\/www.amazon.com\/Touch-Rooibos-Delicious-Recipes-Africas\/dp\/0620429968\" target=\"_blank\" title=\"rooibos tea recipe book\" rel=\"noopener noreferrer\"\u003eA Touch of Rooibos\u003c\/a\u003e published by \u003ca href=\"http:\/\/www.rooibosltd.co.za\/\" target=\"_blank\" title=\"Rooibos Ltd website\" rel=\"noopener noreferrer\"\u003eRooibos Ltd\u003c\/a\u003e.\u003c\/div\u003e\n\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/Dragonfly_Vanilla_Pear_grande.jpg?v=1544631709\" alt=\"\"\u003e\n\u003c!-- copy_area --\u003e\n\u003cdiv class=\"sidebar\"\u003e\n\u003cdiv class=\"ingredients\"\u003e\n\n\u003cul\u003e\u003c\/ul\u003e\n\u003cdiv class=\"zagged_edge\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- ingredients --\u003e\n\u003c\/div\u003e\n\u003c!-- sidebar --\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\/\/ \u003c![CDATA[\n{\n \"@context\": \"http:\/\/schema.org\/\",\n \"@type\": \"Recipe\",\n \"name\": \"Rooibos \u0026 Honey-Poached Pears\",\n \"image\": \"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/recipe_big_2ff58f6f-2f68-40ad-9bf6-9cdbc5347cb3.jpg?2861671068278385518\",\n \"author\": \"Dragonfly Tea \u0026 A Touch of Rooibos\",\n \"description\": \"elicately poached pears with a sweet sticky reduction. Served with a light and textured Pavlova flavoured with cardamom cream. A perfect summer pud!\",\n \"recipeIngredient\": [\n \"10 Vanilla Rooibos Teabags or Breakfast Rooibos teabags\",\n \"1.5 litres water\",\n \"250ml honey\",\n \"8 pears, peeled (keep stem intact)\",\n \"80g white sugar\"\n ],\n \"recipeInstructions\": \"Place the rooibos teabags, water and honey in a saucepan and bring to the boil. Then add the pears and bring the liquor back up to the boil. Reduce heat and simmer gently for approx. 60 minutes, or until the pears are soft but still firm.\n\nRemove the pears from the pan and pour have the poaching liquid over the pears.\n\nBring the remaining liquid back to the boil, remove the teabags then add the sugar and boil until the liquid is reduced to a syrup. Set aside.\",\n \"prepTime\": \"PT5M\",\n \"cookTime\": \"PT60M\",\n \"totalTime\": \"PT65M\",\n \"recipeYield\": \"8\"\n}\n\/\/ ]]\u003e\u003c\/script\u003e","blog_id":5043961,"author":"Becky Maynard","user_id":23825924,"published_at":"2018-09-25T12:44:00+01:00","updated_at":"2020-12-01T09:30:15+00:00","summary_html":"\u003cp\u003e\u003cstrong\u003eFor the rooibos \u0026amp; honey-poached pears:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e10 \u003ca href=\"https:\/\/dragonflytea.com\/collections\/rooibos-honeybush\/products\/vanilla-rooibos-tea\" target=\"_blank\" title=\"Vanilla rooibos tea from Dragonfly\" rel=\"noopener noreferrer\"\u003eDragonfly Vanilla Rooibos teabags\u003c\/a\u003e or \u003ca href=\"https:\/\/dragonfly-16.myshopify.com\/products\/breakfast-rooibos\" target=\"_blank\" title=\"Breakfast rooibos tea desert recipe\" rel=\"noopener noreferrer\"\u003eDragonfly Breakfast Rooibos teabags\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e1.5 litres water\u003c\/li\u003e\n\u003cli\u003e250ml honey\u003c\/li\u003e\n\u003cli\u003e8 pears, peeled (keep stem intact)\u003c\/li\u003e\n\u003cli\u003e80g white sugar\u003c\/li\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eFor the cardamom cream: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e250ml double cream\u003c\/li\u003e\n\u003cli\u003e1¼ml ground cardamom\u003c\/li\u003e\n\u003cul\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e","template_suffix":"","handle":"rooibos-honey-poached-pears","tags":"cook-time:1 hour, prep-time:5 minutes, product-breakfast-rooibos, product-vanilla-rooibos, related:vanilla-rooibos-tea, serves:8, type:desserts","image":{"created_at":"2020-12-01T09:16:25+00:00","alt":"","width":1200,"height":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/Dragonfly-Tea-Poached-Pears.jpg?v=1606814185"}}

{"id":16547100,"title":"Indian Spice Chai Tea Loaf","created_at":"2015-01-05T16:12:40+00:00","body_html":"\u003cdiv class=\"hero-img\" style=\"text-align: left;\"\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/div\u003e\n\u003cdiv class=\"copy_area\"\u003e\n\u003cp\u003ePreheat oven to 170°C. Grease and line a 900g loaf tin.\u003c\/p\u003e\n\u003cp\u003ePut the steeped tea and the dried fruit in a saucepan and bring just to the boil. Then simmer for 1 minute before adding the sugar and treacle. Remove from the heat and leave to cool for 10mins before stirring in the orange zest and eggs.\u003c\/p\u003e\n\u003cp\u003eIn a separate bowl, combine the baking powder, flour, nutmeg, ginger and salt.\u003c\/p\u003e\n\u003cp\u003eAdd the dry ingredients to the tea mixture and stir gently to combine. Spoon the mix into the loaf tin and bake for approx. 45 minutes, or until a skewer comes out clean.\u003c\/p\u003e\n\u003cp\u003e\u003cimg alt=\"Indian Spice Chai Tea Loaf\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/indian_spice_tea_loaf.jpg?34720\"\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sidebar\"\u003e\n\u003cdiv class=\"ingredients\"\u003e\n\n\u003cdiv class=\"zagged_edge\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- ingredients --\u003e\n\u003c\/div\u003e\n\u003c!-- sidebar --\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\/\/ \u003c![CDATA[\n{\n \"@context\": \"http:\/\/schema.org\/\",\n \"@type\": \"Recipe\",\n \"name\": \"Indian Spice Chai Tea Loaf\",\n \"image\": \"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/indian_spice_tea_loaf.jpg?34720\",\n \"author\": \"Dragonfly Tea\",\n \"description\": \"A Dragonfly take on a traditional tea cake – we’ve steeped the fruit in our Indian Spice Chai tea for a fuller, spiced flavour. This tea loaf works best thickly sliced and spread generously with butter – accompanied by a mug of Indian Spice Chai tea of course!\",\n \"recipeIngredient\": [\n \"275g mixed dried fruit\",\n \"3 bags of Indian Spice Chai tea steeped for 5 minutes in 300ml boiled water\",\n \"60g soft dark brown sugar\",\n \"1tbsp black treacle\",\n \"Zest of 1 orange\",\n \"2 large eggs, beaten\",\n \"2½ tsp baking powder\",\n \"275g plain flour\",\n \"¼ tsp nutmeg\",\n \"1tsp ground ginger\",\n \"¼ tsp salt\"\n ],\n \"recipeInstructions\": \"Preheat oven to 170C\/335F\/Gas 3½. Grease and line a 900g\/2lb loaf tin.\n\nPut the steeped tea and the dried fruit in a saucepan and bring just to the boil. Then simmer for 1 minute before adding the sugar and treacle. Remove from the heat and leave to cool for 10mins before stirring in the orange zest and eggs.\n\nIn a separate bowl, combine the baking powder, flour, nutmeg, ginger and salt.\n\nAdd the dry ingredients to the tea mixture and stir gently to combine. Spoon the mix into the loaf tin and bake for approx. 45 minutes, or until a skewer comes out clean.\",\n \"prepTime\": \"PT5M\",\n \"cookTime\": \"PT45M\",\n \"totalTime\": \"PT65M\",\n \"recipeYield\": \"12\"\n}\n\/\/ ]]\u003e\u003c\/script\u003e","blog_id":5043961,"author":"Becky Maynard","user_id":23825924,"published_at":"2018-09-25T12:17:00+01:00","updated_at":"2020-12-01T09:53:29+00:00","summary_html":"\u003cul\u003e\n\u003cli\u003e275g mixed dried fruit\u003c\/li\u003e\n\u003cli\u003e3 bags of \u003ca href=\"http:\/\/dragonflytea.com\/collections\/all-products\/products\/indian-spice-chai-organic-black-tea\" title=\"Dragonfly Indian Spice Chai Tea Loaf\"\u003eDragonfly Indian Spice Chai tea\u003c\/a\u003e steeped for 5 minutes in 300ml boiled water\u003c\/li\u003e\n\u003cli\u003e60g soft dark brown sugar\u003c\/li\u003e\n\u003cli\u003e1 tbsp black treacle\u003c\/li\u003e\n\u003cli\u003eZest of 1 orange\u003c\/li\u003e\n\u003cli\u003e2 large eggs, beaten\u003c\/li\u003e\n\u003cli\u003e2½ tsp baking powder\u003c\/li\u003e\n\u003cli\u003e275g plain flour\u003c\/li\u003e\n\u003cli\u003e¼ tsp nutmeg\u003c\/li\u003e\n\u003cli\u003e1 tsp ground ginger\u003c\/li\u003e\n\u003cli\u003e¼ tsp salt\u003c\/li\u003e\n\u003c\/ul\u003e","template_suffix":"","handle":"indian-spice-chai-tea-loaf","tags":"cook-time:45 minutes, prep-time:15 minutes, product-indian-spice-chai-organic-black-tea, related:indian-spice-chai-organic-black-tea, serves:12, type:Baking","image":{"created_at":"2020-12-01T09:53:28+00:00","alt":"","width":1200,"height":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/Final-Tea-Cake_no-brand.jpg?v=1606816409"}}

{"id":115461828,"title":"Dragonfly Tea's Chai Apple Cake","created_at":"2016-04-14T09:56:15+01:00","body_html":"\u003cp\u003e\u003cstrong\u003eApples:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStep 1\u003c\/strong\u003e\u003cbr\u003e In a medium frying pan melt 25g butter and 25g soft brown sugar over a medium heat, then add the apple slices and cook gently for 5 minutes. Add the brandy and cook for a further 5-7 minutes, until a thick syrup has formed around the apple slices. When cooked but still firm, remove the apples and any syrup from the pan and place to one side to cool. Once cool, chop the apples into small 1cm squares.\u003c\/p\u003e\n\u003cdiv class=\"dotted_hr\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCake:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStep 2\u003c\/strong\u003e\u003cbr\u003e In a large glass bowl, cream together the butter and caster sugar until light in colour. Then stir in the beaten eggs, vanilla extract, cooled tea, vegetable oil and black treacle, you may also need to add a little of the flour to help it combine. Add the remaining flour and stir until thoroughly combined. Gently stir in the chopped pecan nuts, the cooked apples from step 1 and any syrup. \u003cbr\u003e\u003cbr\u003e \u003cstrong\u003eStep 3\u003c\/strong\u003e\u003cbr\u003e Tip the cake mixture into the lined cake tin, level and bake for 50 minutes.\u003c\/p\u003e\n\u003cdiv class=\"dotted_hr\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eDrizzle:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStep 4\u003c\/strong\u003e\u003cbr\u003eWhen the cake has about 15 minutes cooking time remaining, make the drizzle. Place the cider in a small pan and heat to a boil, turn off the heat and infuse the tea bag and leave to steep for 4 minutes. Remove the tea bag and add the granulated sugar to the cider, return to the heat and cook out until the drizzle thickens, around 5 minutes, then add the 8 whole pecan nuts and remove the pan from the heat.\u003c\/p\u003e\n\u003cdiv class=\"dotted_hr\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCake:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStep 5\u003c\/strong\u003e\u003cbr\u003e After 45 minutes, insert a skewer into the centre of the cake and every 2 minutes thereafter. When the skewer comes out clean, the cake is ready. Remove from the oven and place on cooling rack in the cake tin. \u003cbr\u003e\u003cbr\u003e \u003cstrong\u003eStep 6\u003c\/strong\u003e\u003cbr\u003e Allow the cake to cool for 5 minutes. Then prick the cake all over with a cocktail stick, and spoon over the drizzle. To decorate, place the eight whole pecan nuts evenly around the surface of the cake. When you've done this, release and remove the spring form side of the cake tin and allow the cake to cool completely on the cooling rack before transferring to a serving plate. If necessary, store in an air tight container, and eat within 4 days.\u003c\/p\u003e\n\u003c!-- copy_area --\u003e\n\u003cdiv class=\"sidebar\"\u003e\n\u003cdiv class=\"ingredients\"\u003e\n\u003ch3\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/DF_AppleCake2_480x480.jpg?v=1608725909\" alt=\"\"\u003e\u003c\/h3\u003e\n\u003cdiv class=\"zagged_edge\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- ingredients --\u003e\n\u003c\/div\u003e\n\u003c!-- sidebar --\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\/\/ \u003c![CDATA[\n{\n \"@context\": \"http:\/\/schema.org\/\",\n \"@type\": \"Recipe\",\n \"name\": \"Dragonfly Tea's Chai Apple Cake\",\n \"image\": \"http:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/recipe_big_425468fa-eec5-4b15-adae-089a69a408d5.jpg?9588989863531826526\",\n \"author\": \"Dragonfly Tea\",\n \"description\": \"A Dragonfly original, this delicious apple cake is infused with our aromatic Cape Malay Chai tea. Packed with fruit and nuts that have been steeped in our spiced rooibos tea and topped with a sweet drizzle, this cake makes a delicious treat on its own or served with custard.\",\n \"recipeIngredient\": [\n \"2 Dessert Apples (i.e. Granny Smith) each apple cut into 12 slices\",\n \"25g Soft brown sugar\",\n \"25g Unsalted butter\",\n \"1 Tablespoon Brandy\",\n \"3 Dragonfly Cape Malay Chai tea bags, steeped in 75ml of boiled water. After 4 minutes, remove the tea bags and leave to cool\",\n \"300g Self raising flour\",\n \"150g Unsalted butter\",\n \"150g Caster sugar\",\n \"2 Large eggs; beaten\",\n \"100g Pecan nuts, reserve 8 whole and chop the remainder\",\n \"1 Teaspoon Vanilla extract\",\n \"3 Tablespoons Vegetable oil (not Olive Oil)\",\n \"1 Tablespoon Black treacle\",\n \"75g Granulated sugar\",\n \"75ml medium sweet cider\",\n \"1 Dragonfly Cape Malay Chai tea bag\"\n ],\n \"recipeInstructions\": \"Apples:\n\nStep 1:\nIn a medium frying pan melt 25g butter and 25g soft brown sugar over a medium heat, then add the apple slices and cook gently for 5 minutes. Add the brandy and cook for a further 5 - 7 minutes, until a thick syrup has formed around the apple slices. When cooked but still firm, remove the apples and any syrup from the pan and place to one side to cool. Once cool, chop the apples into small 1cm squares.\n\nCake:\n\nStep 2:\nIn a large glass bowl, cream together the butter and caster sugar until light in colour. Then stir in the beaten eggs, vanilla extract, cooled tea, vegetable oil and black treacle, you may also need to add a little of the flour to help it combine. Add the remaining flour and stir until thoroughly combined. Gently stir in the chopped pecan nuts, the cooked apples from step 1 and any syrup. \n\nStep 3:\nTip the cake mixture into the lined cake tin, level and bake for 50 minutes.\n\nDrizzle:\n\nStep 4:\nWhen the cake has about 15 minutes cooking time remaining, make the drizzle. Place the cider in a small pan and heat to a boil, turn off the heat and infuse the tea bag and leave to steep for 4 minutes. Remove the tea bag and add the granulated sugar to the cider, return to the heat and cook out until the drizzle thickens, around 5 minutes, then add the 8 whole pecan nuts and remove the pan from the heat.\n\nCake:\n\nStep 5:\nAfter 45 minutes, insert a skewer into the centre of the cake and every 2 minutes thereafter. When the skewer comes out clean, the cake is ready. Remove from the oven and place on cooling rack in the cake tin. \n\nStep 6:\nAllow the cake to cool for 5 minutes. Then prick the cake all over with a cocktail stick, and spoon over the drizzle. To decorate, place the eight whole pecan nuts evenly around the surface of the cake. When you've done this, release and remove the spring form side of the cake tin and allow the cake to cool completely on the cooling rack before transferring to a serving plate. If necessary, store in an air tight container, and eat within 4 days.\n\/\/ ]]\u003e\u003c\/script\u003e","blog_id":5043961,"author":"Becky Maynard","user_id":23825924,"published_at":"2018-02-28T13:00:00+00:00","updated_at":"2020-12-23T12:19:26+00:00","summary_html":"\u003cstrong\u003eFor the apples:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003e2 dessert apples (i.e. Granny Smith) each apple cut into 12 slices\u003c\/li\u003e\n\u003cli\u003e25g Soft brown sugar\u003c\/li\u003e\n\u003cli\u003e25g Unsalted butter\u003c\/li\u003e\n\u003cli\u003e1 Tablespoon Brandy\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eFor the cake:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003e3 \u003ca href=\"https:\/\/dragonfly-16.myshopify.com\/products\/cape-malay-organic-spiced-rooibos\" target=\"_blank\" title=\"cape malay chai tea bags\" rel=\"noopener noreferrer\"\u003eDragonfly Cape Malay Chai tea bags\u003c\/a\u003e, steeped in 75ml of boiled water. After 4 minutes, remove the tea bags and leave to cool\u003c\/li\u003e\n\u003cli\u003e300g self-raising flour\u003c\/li\u003e\n\u003cli\u003e150g unsalted butter\u003c\/li\u003e\n\u003cli\u003e150g caster sugar\u003c\/li\u003e\n\u003cli\u003e2 large eggs; beaten\u003c\/li\u003e\n\u003cli\u003e100g pecan nuts, reserve 8 whole and chop the remainder\u003c\/li\u003e\n\u003cli\u003e1 tsp vanilla extract\u003c\/li\u003e\n\u003cli\u003e3 tbsp vegetable oil (not olive oil)\u003c\/li\u003e\n\u003cli\u003e1 \u003cspan\u003etbsp\u003c\/span\u003e black treacle\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eFor the drizzle:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003e75g granulated sugar\u003c\/li\u003e\n\u003cli\u003e75ml medium sweet cider\u003c\/li\u003e\n\u003cli\u003e1 \u003ca href=\"https:\/\/dragonfly-16.myshopify.com\/products\/cape-malay-organic-spiced-rooibos\" target=\"_blank\" title=\"chai tea cooking recipes\" rel=\"noopener noreferrer\"\u003eDragonfly Cape Malay Chai tea bag\u003c\/a\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003ePreparation:\u003c\/strong\u003e\n\u003cp\u003eLine a 20cm (7cm deep) spring form cake tin with greaseproof paper (sides and bottom) and preheat the oven to 180°C\u003c\/p\u003e","template_suffix":"","handle":"chai-tea-apple-cake","tags":"cook-time:50 minutes, product-cape-malay-organic-spiced-rooibos, type:Baking","image":{"created_at":"2020-12-23T12:16:39+00:00","alt":"","width":1200,"height":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/DF_AppleCake.jpg?v=1608725800"}}

{"id":296825096,"title":"Earl Grey Hot Cross Buns","created_at":"2017-04-05T17:31:24+01:00","body_html":"\u003cp\u003e\u003cspan\u003eAllow time for proving and steeping.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePour 250ml boiling water over the teabags, cover with clingfilm and leave to brew for 5 minutes. Add the raisins and leave to steep for a further 15 minutes. Squeeze out the teabags and discard. Drain and reserve the fruit and tea.\u003c\/p\u003e\n\u003cp\u003ePlace the flour into the bowl of a food mixer fitted with a dough hook, add the yeast to one side and the sugar, salt and mixed spice to the other. With the motor running, gradually add the egg, butter and the reserved tea juices.\u003c\/p\u003e\n\u003cp\u003eKnead for 10 minutes in the bowl to give a soft elastic dough. Remove from the mixer and knead in the reserved soaked fruit by hand. Transfer to a large greased bowl, cover with clingfilm and leave in a warm place to prove for 1 hour or until doubled in size.\u003c\/p\u003e\n\u003cp\u003eKnock back the dough, by taking the dough out of the bowl and putting it on a lightly floured surface. Fold repeatedly in on itself lightly, using the heels of your hands, until the texture is smooth and all the air is knocked out of it. Divide into 12 even pieces. Roll into balls and place on 2 large greased baking trays, cover with greased clingfilm and leave in a warm place for 45 minutes or until doubled in size.\u003c\/p\u003e\n\u003cp\u003ePreheat the oven to 180°C, gas mark 4.\u003c\/p\u003e\n\u003cp\u003eTo make the crosses, whisk the flour with the milk to give a smooth paste, transfer to a piping bag fitted with a 1cm nozzle or snip off the corner of a plastic bag. Pipe crosses over each bun and bake for 20-25 minutes or until golden and sound hollow when the base it tapped.\u003c\/p\u003e\n\u003cp\u003eBrush with honey and leave to cool.\u003c\/p\u003e\n\u003cdiv class=\"dotted_hr\"\u003e\u003c\/div\u003e\n\u003cstrong\u003eCooks tips\u003c\/strong\u003e\n\u003cp\u003eTry using \u003ca href=\"\/products\/fairtrade-rooibos\" target=\"_blank\" title=\"Rooibos tea for recipes\" rel=\"noopener noreferrer\"\u003eDragonfly Rooibos tea\u003c\/a\u003e or remove the mixed spice and use \u003ca href=\"\/products\/indian-spice-chai-organic-black-tea\" target=\"_blank\" title=\"Indian spice chai tea\" rel=\"noopener noreferrer\"\u003eDragonfly Indian Spice Chai tea\u003c\/a\u003e.\u003c\/p\u003e\n\u003c!-- copy_area --\u003e\n\u003ch3\u003e\u003cimg alt=\"earl grey hot cross buns recipe\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/1003-Earl_Grey_HCB_-_letterbox_-_lowres_grande.jpg?v=1491825591\"\u003e\u003c\/h3\u003e\n\u003cdiv class=\"sidebar\"\u003e\n\u003cdiv class=\"ingredients\"\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cdiv class=\"zagged_edge\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- ingredients --\u003e\n\u003c\/div\u003e\n\u003c!-- sidebar --\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\/\/ \u003c![CDATA[\n{\n \"@context\": \"http:\/\/schema.org\/\",\n \"@type\": \"Recipe\",\n \"name\": \"Earl Grey Hot Cross Buns\",\n \n \"author\": \"Dragonfly Tea\",\n \"description\": \"Enjoy Dragonfly’s take on a classic Easter treat! We’ve infused our fragrant Earl Grey Tea from the new Tea House Collection to make these beautiful Earl Grey Hot Cross Buns. Serve hot or cold with butter and enjoy with a big cup of Dragonfly Tea.\",\n \"recipeIngredient\": [\n \"4 Dragonfly Earl Grey Teabags\",\n \"100g Raisins\",\n \"450g Strong white bread flour\",\n \"7g Sachet dried yeast\",\n \"3 tbsp Caster sugar\",\n \"1 tsp Salt\",\n \"1 tsp Mixed spice\",\n \"1 Medium egg, beaten\",\n \"50g Butter, melted\",\n \"50g Plain flour\",\n \"4-5 tbsp Milk\",\n \"2 tbsp Honey\"\n ],\n \"recipeInstructions\": \"Pour 250ml boiling water over the teabags, cover with clingfilm and leave to brew for 5 minutes. Add the raisins and leave to steep for a further 15 minutes. Squeeze out the teabags and discard. Drain and reserve the fruit and tea.\n\nPlace the flour into the bowl of a food mixer fitted with a dough hook, add the yeast to one side and the sugar, salt and mixed spice to the other. With the motor running, gradually add the egg, butter and the reserved tea juices.\n\nKnead for 10 minutes in the bowl to give a soft elastic dough. Remove from the mixer and knead in the reserved soaked fruit by hand. Transfer to a large greased bowl, cover with clingfilm and leave in a warm place to prove for 1 hour or until doubled in size.\n\nKnock back the dough, by taking the dough out of the bowl and putting it on a lightly floured surface. Fold repeatedly in on itself lightly, using the heels of your hands, until the texture is smooth and all the air is knocked out of it. Divide into 12 even pieces. Roll into balls and place on 2 large greased baking trays, cover with greased clingfilm and leave in a warm place for 45 minutes or until doubled in size.\n\nPreheat the oven to 180oC, gas mark 4.\n\nTo make the crosses, whisk the flour with the milk to give a smooth paste, transfer to a piping bag fitted with a 1cm nozzle or snip off the corner of a plastic bag. Pipe crosses over each bun and bake for 20-25 minutes or until golden and sound hollow when the base it tapped.\n\nBrush with honey and leave to cool.\",\n \"prepTime\": \"PT20M\",\n \"cookTime\": \"PT25M\",\n \"totalTime\": \"PT50M\",\n \"recipeYield\": \"12\"\n}\n\/\/ ]]\u003e\u003c\/script\u003e","blog_id":5043961,"author":"Becky Maynard","user_id":23825924,"published_at":"2017-04-11T03:54:00+01:00","updated_at":"2020-12-01T11:18:36+00:00","summary_html":"\u003cul\u003e\n\u003cli\u003e4 \u003ca href=\"https:\/\/dragonfly-16.myshopify.com\/collections\/all-products\/products\/earl-grey-tea\" target=\"_blank\" rel=\"noopener noreferrer\" title=\"Earl grey tea bags from Dragonfly Tea\"\u003eDragonfly Earl Grey Teabags\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e100g raisins\u003c\/li\u003e\n\u003cli\u003e450g strong white bread flour\u003c\/li\u003e\n\u003cli\u003e7g sachet dried yeast\u003c\/li\u003e\n\u003cli\u003e3 tbsp caster sugar\u003c\/li\u003e\n\u003cli\u003e1 tsp salt\u003c\/li\u003e\n\u003cli\u003e1 tsp mixed spice\u003c\/li\u003e\n\u003cli\u003e1 medium egg, beaten\u003c\/li\u003e\n\u003cli\u003e50g butter, melted\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eFor the crosses:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003e50g plain flour\u003c\/li\u003e\n\u003cli\u003e4-5 tbsp milk\u003c\/li\u003e\n\u003cli\u003e2 tbsp honey\u003c\/li\u003e\n\u003c\/ul\u003e","template_suffix":"","handle":"earl-grey-hot-cross-buns","tags":"cook-time:20-25 minutes, plus proving and steeping, prep-time:20 minutes, product-earl-grey-tea, related:earl-grey-tea, serves:12, type:Baking","image":{"created_at":"2020-12-01T11:18:36+00:00","alt":"","width":1200,"height":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/DF-Earl-Grey-Hot-Cross-Buns.jpg?v=1606821516"}}

{"id":17849044,"title":"Vanilla \u0026 Rooibos Panna Cotta","created_at":"2015-03-24T11:15:56+00:00","body_html":"\u003cp\u003e\u003cstrong\u003eEquipment:\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eDariole moulds (if you don’t have any then ramekins will do the trick)\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor the jelly topping:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePlace the water, sugar, \u003ca href=\"http:\/\/dragonflytea.com\/collections\/rooibos-honeybush\/products\/vanilla-rooibos\" title=\"vanilla rooibos tea recipe\"\u003erooibos teabags\u003c\/a\u003e and apple juice in a saucepan and bring to the boil over a high heat. Then simmer until the mixture is reduced by about 100ml. Remove the teabags.\u003c\/p\u003e\n\u003cp\u003eSoak the gelatine in a little cold water for a few minutes, until soft. Squeeze all the water out of the gelatine and add it to the hot liquor. Stir, and set the mixture aside to cool.\u003c\/p\u003e\n\u003cp\u003ePour the cooled mix into the dariole moulds or ramekins, then refrigerate until the jelly has set – about 1–1½ hours.\u003c\/p\u003e\n\u003cdiv class=\"dotted_hr\"\u003e\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eFor the panna cotta:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePlace the cream, milk, teabags, vanilla pod \u0026amp; seeds, and caster sugar in a saucepan and heat over a gentle heat for about 15 minutes. Remove the teabags and vanilla pod.\u003c\/p\u003e\n\u003cp\u003eSoak the gelatine in a little cold water for a few minutes, until soft. Squeeze all the water out of the gelatine and add it to the hot cream mixture. Stir gently until well mixed then leave to cool.\u003c\/p\u003e\n\u003cp\u003eWhen cool, pour onto the set jelly in the moulds, filling them to the brim. Refrigerate until set (a few hours). To serve, turn out straight onto individual dessert plates - if they need a little help in slipping out then briefly dip the mould into some simmering water.\u003c\/p\u003e\n\u003cdiv class=\"dotted_hr\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"reference\"\u003eRecipe from \u003ca href=\"http:\/\/www.amazon.com\/Touch-Rooibos-Delicious-Recipes-Africas\/dp\/0620429968\" target=\"_blank\" title=\"A touch of rooibos book\" rel=\"noopener noreferrer\"\u003eA Touch of Rooibos\u003c\/a\u003e published by \u003ca href=\"http:\/\/www.rooibosltd.co.za\/\" target=\"_blank\" title=\"rooibos ltd recipes\" rel=\"noopener noreferrer\"\u003eRooibos Ltd\u003c\/a\u003e.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/Vanilla-_-Rooibos-Panna-Cotta2_2a9a0604-5734-42c3-a00a-b6f7c87e5e1e_480x480.jpg?v=1606843362\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cdiv class=\"sidebar\"\u003e\n\u003cdiv class=\"ingredients\"\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cdiv class=\"zagged_edge\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- ingredients --\u003e\n\u003c\/div\u003e\n\u003c!-- sidebar --\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\/\/ \u003c![CDATA[\n{\n \"@context\": \"http:\/\/schema.org\/\",\n \"@type\": \"Recipe\",\n \"name\": \"Vanilla \u0026 Rooibos Panna Cotta\",\n \"image\": \"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/recipe_big_42f45967-a530-4094-8a9a-ccd03657904c.jpg?10473663803152801061\",\n \"author\": \"Dragonfly Tea \u0026 A Touch of Rooibos\",\n \"description\": \"Velvety smooth panna cotta infused with our Vanilla Rooibos tea, topped with a mellow fruity jelly.\",\n \"recipeIngredient\": [\n \"300ml water\",\n \"85g caster sugar\",\n \"2 Dragonfly Vanilla Rooibos teabags\",\n \"100ml clear apple juice\",\n \"1½ gelatine leaves\",\n \"400ml double cream\",\n \"100ml whole milk\",\n \"3 Dragonfly Vanilla Rooibos teabags\",\n \"1 vanilla pod, split lengthways, seeds scraped out\",\n \"85g caster sugar\",\n \"2½ gelatine leaves\"\n ],\n \"recipeInstructions\": \"Place the water, sugar, rooibos teabags and apple juice in a saucepan and bring to the boil over a high heat. Then simmer until the mixture is reduced by about 100ml. Remove the teabags.\n\nSoak the gelatine in a little cold water for a few minutes, until soft. Squeeze all the water out of the gelatine and add it to the hot liquor. Stir, and set the mixture aside to cool.\n\nPour the cooled mix into the dariole moulds or ramekins, then refrigerate until the jelly has set – about 1 – 1½ hours.\n\nPlace the cream, milk, teabags, vanilla pod \u0026 seeds, and caster sugar in a saucepan and heat over a gentle heat for about 15 minutes. Remove the teabags and vanilla pod.\n\nSoak the gelatine in a little cold water for a few minutes, until soft. Squeeze all the water out of the gelatine and add it to the hot cream mixture. Stir gently until well mixed then leave to cool.\n\nWhen cool, pour onto the set jelly in the moulds, filling them to the brim. Refrigerate until set (a few hours). To serve, turn out straight onto individual dessert plates - if they need a little help in slipping out then briefly dip the mould into some simmering water.\",\n \"prepTime\": \"PT110M\",\n \"cookTime\": \"PT50M\",\n \"totalTime\": \"PT160M\",\n \"recipeYield\": \"undefined\"\n}\n\/\/ ]]\u003e\u003c\/script\u003e","blog_id":5043961,"author":"Becky Maynard","user_id":23825924,"published_at":"2015-03-24T17:30:00+00:00","updated_at":"2020-12-01T17:22:48+00:00","summary_html":"\u003cstrong\u003eFor the jelly topping:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003e300ml water\u003c\/li\u003e\n\u003cli\u003e85g caster sugar\u003c\/li\u003e\n\u003cli\u003e2 \u003ca href=\"https:\/\/dragonfly-16.myshopify.com\/products\/vanilla-rooibos\" title=\"Dragonfly Vanilla Rooibos Panna Cotta\"\u003eDragonfly Vanilla Rooibos teabags\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e100ml clear apple juice\u003c\/li\u003e\n\u003cli\u003e1½ gelatine leaves\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cstrong\u003eFor the panna cotta:\u003c\/strong\u003e\n\u003cul\u003e\n\u003cli\u003e400ml double cream\u003c\/li\u003e\n\u003cli\u003e100ml whole milk\u003c\/li\u003e\n\u003cli\u003e3 \u003ca href=\"https:\/\/dragonfly-16.myshopify.com\/products\/vanilla-rooibos\" title=\"Dragonfly Vanilla Rooibos Panna Cotta\"\u003eDragonfly\u003cspan\u003e \u003c\/span\u003eVanilla Rooibos\u003cspan\u003e \u003c\/span\u003eteabags\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e1 vanilla pod, split lengthways, seeds scraped out\u003c\/li\u003e\n\u003cli\u003e85g caster sugar\u003c\/li\u003e\n\u003cli\u003e2½ gelatine leaves\u003c\/li\u003e\n\u003c\/ul\u003e","template_suffix":"","handle":"vanilla-rooibos-panna-cotta","tags":"product-vanilla-rooibos, related:vanilla-rooibos-tea, type:desserts","image":{"created_at":"2020-12-01T16:31:27+00:00","alt":"","width":1200,"height":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/Vanilla-_-Rooibos-Panna-Cotta_c3abe877-9491-4055-99d6-9d41899c6339.jpg?v=1606840288"}}

{"id":15060197,"title":"Moonlight Flight Tea Cocktail","created_at":"2014-08-07T15:17:18+01:00","body_html":"\u003cp\u003eInfuse one \u003ca href=\"http:\/\/dragonflytea.com\/collections\/all-products\/products\/moonlight-jasmine-organic-green-tea\" title=\"Moonlight Jasmine tea bag\"\u003eMoonlight Jasmine tea bag\u003c\/a\u003e in the gin for approx. 2 hours, stirring occasionally. Then strain the liquor through a fine sieve.\u003c\/p\u003e\n\u003cp\u003eNext, assemble your cocktail by placing the tea and gin liquor into a cocktail shaker along with the vermouth, lemon juice and cherry liqueur. Add a few ice cubes and shake vigorously. Strain into a chilled cocktail glass and serve.\u003c\/p\u003e\n\u003cdiv class=\"dotted_hr\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"reference\"\u003eRecipe created for Dragonfly Tea by food blogger Valerie Vago-Laurer of \u003ca target=\"_blank\" href=\"http:\/\/nettleandquince.com\/\" title=\"food blogger\" rel=\"noopener noreferrer\"\u003eNettle \u0026amp; Quince\u003c\/a\u003e. Follow Valerie on twitter as \u003ca target=\"_blank\" href=\"https:\/\/twitter.com\/nettleandquince\" title=\"food blogger on twitter\" rel=\"noopener noreferrer\"\u003e@nettleandquince\u003c\/a\u003e.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"reference\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"reference\"\u003e\n\u003cdiv class=\"hero-img\"\u003e\u003cimg alt=\"Moonlight Flight Tea Cocktail recipe\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/recipe_moonlight_flight.jpg?31872\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sidebar\"\u003e\n\u003cdiv class=\"ingredients\"\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cdiv class=\"zagged_edge\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- ingredients --\u003e\n\u003c\/div\u003e\n\u003c!-- sidebar --\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\/\/ \u003c![CDATA[\n{\n \"@context\": \"http:\/\/schema.org\/\",\n \"@type\": \"Recipe\",\n \"name\": \"Moonlight Flight Tea Cocktail\",\n \"image\": \"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/recipe_moonlight_flight.jpg?31872\",\n \"author\": \"Dragonfly Tea\",\n \"description\": \"This refined drink is inspired by the classic Aviation cocktail. Here we’ve infused gin with our gently aromatic Moonlight Jasmine green tea for a light and refreshing brew that will dress up any festive summer evening.\",\n \"recipeIngredient\": [\n \"120ml (4 fl oz) gin\",\n \"1 Moonlight Jasmine tea bag\",\n \"30ml (1 fl oz) dry vermouth\",\n \"30ml (1 fl oz) fresh lemon juice\",\n \"15ml (0.5 fl oz) Maraschino Cherry Liqueur (available from Amazon)\",\n \"Ice cubes\"\n ],\n \"recipeInstructions\": \"Infuse one Moonlight Jasmine tea bag in the gin for approx. 2 hours, stirring occasionally. Then strain the liquor through a fine sieve.\n\nNext, assemble your cocktail by placing the tea and gin liquor into a cocktail shaker along with the vermouth, lemon juice and cherry liqueur. Add a few ice cubes and shake vigorously. Strain into a chilled cocktail glass and serve.\",\n \"prepTime\": \"PT120M\",\n \"cookTime\": \"PT0M\",\n \"totalTime\": \"PT130M\",\n \"recipeYield\": \"4\"\n}\n\/\/ ]]\u003e\u003c\/script\u003e","blog_id":5043961,"author":"Becky Maynard","user_id":23825924,"published_at":"2014-08-07T19:17:00+01:00","updated_at":"2020-12-07T17:23:18+00:00","summary_html":"\u003cem\u003eThe quantities below make one cocktail – multiply as necessary.\u003c\/em\u003e\n\u003cul\u003e\n\u003cli\u003e120ml gin\u003c\/li\u003e\n\u003cli\u003e1 \u003ca href=\"http:\/\/dragonflytea.com\/collections\/all-products\/products\/moonlight-jasmine-organic-green-tea\" title=\"Moonlight Jasmine tea recipe\"\u003eDragonfly Moonlight Jasmine tea bag\u003c\/a\u003e\n\u003c\/li\u003e\n\u003cli\u003e30ml dry vermouth\u003c\/li\u003e\n\u003cli\u003e30ml fresh lemon juice\u003c\/li\u003e\n\u003cli\u003e15ml Maraschino Cherry Liqueur (available from Amazon)\u003c\/li\u003e\n\u003cli\u003eIce cubes\u003c\/li\u003e\n\u003c\/ul\u003e","template_suffix":"","handle":"moonlight-flight-tea-cocktail","tags":"prep-time:2 hours, related:moonlight-jasmine-organic-green-tea, serves:1, type:tea cocktails","image":{"created_at":"2020-11-26T15:33:06+00:00","alt":"","width":678,"height":276,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/recipe_moonlight_flight.jpg?v=1606404786"}}

{"id":15059285,"title":"Earl Grey Iced Tea","created_at":"2014-08-07T12:07:55+01:00","body_html":"\u003cdiv class=\"hero-img\" style=\"text-align: left;\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"copy_area\"\u003e\n\u003cp\u003eBrew one tea bag of \u003ca target=\"_blank\" href=\"http:\/\/dragonflytea.com\/products\/earl-grey-rooibos\" title=\"earl grey rooibos tea\" rel=\"noopener noreferrer\"\u003eEarl Grey Rooibos\u003c\/a\u003e in a mug for 3-4 minutes. Remove the bag then let the tea cool at room temperature before placing in the fridge to chill (where it will keep for up to 24 hours).\u003c\/p\u003e\n\u003cp\u003ePour the honey into a glass, then add the fresh orange juice and stir well until the honey is dissolved. Add 2-3 ice cubes then fill with the chilled tea. Add a sprig of mint and a slice of orange, then mix and serve..\u003c\/p\u003e\n\u003cdiv class=\"dotted_hr\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"reference\"\u003eRecipe created for Dragonfly Tea by food blogger Valerie Vago-Laurer of \u003ca target=\"_blank\" href=\"http:\/\/nettleandquince.com\/\" title=\"Nettle \u0026amp; Quince Tea blog\" rel=\"noopener noreferrer\"\u003eNettle \u0026amp; Quince\u003c\/a\u003e. Follow Valerie on twitter as \u003ca target=\"_blank\" href=\"https:\/\/twitter.com\/nettleandquince\" title=\"nettle and quince twitter\" rel=\"noopener noreferrer\"\u003e@nettleandquince\u003c\/a\u003e.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"reference\"\u003e\u003cimg alt=\"Earl Grey iced tea recipe\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/recipe_earl_grey_iced_tea.jpg?31043\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sidebar\"\u003e\n\u003cdiv class=\"ingredients\"\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cdiv class=\"zagged_edge\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- ingredients --\u003e\n\u003c\/div\u003e\n\u003c!-- sidebar --\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\/\/ \u003c![CDATA[\n{\n \"@context\": \"http:\/\/schema.org\/\",\n \"@type\": \"Recipe\",\n \"name\": \"Earl Grey Iced Tea\",\n \"image\": \"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/recipe_earl_grey_iced_tea.jpg?31043\",\n \"author\": \"Dragonfly Tea\",\n \"description\": \"This non-alcoholic iced tea is made with our beautifully fragrant Earl Grey Rooibos Tea. Because rooibos (redbush) is a naturally caffeine free tea, the whole family can enjoy this drink at any time of the day, even before bed.\",\n \"recipeIngredient\": [\n \"1 Earl Grey Rooibos tea bag\",\n \"1 tsp mild liquid honey\",\n \"1 tbsp freshly pressed orange juice\",\n \"Ice cubes\",\n \"1 orange slice\",\n \"Mint leaves\"\n ],\n \"recipeInstructions\": \"Brew one tea bag of Earl Grey Rooibos in a mug for 3-4 minutes. Remove the bag then let the tea cool at room temperature before placing in the fridge to chill (where it will keep for up to 24 hours).\n\nPour the honey into a glass, then add the fresh orange juice and stir well until the honey is dissolved. Add 2-3 ice cubes then fill with the chilled tea. Add a sprig of mint and a slice of orange, then mix and serve..\",\n \"prepTime\": \"PT20M\",\n \"cookTime\": \"PT0M\",\n \"totalTime\": \"PT25M\",\n \"recipeYield\": \"1\"\n}\n\/\/ ]]\u003e\u003c\/script\u003e","blog_id":5043961,"author":"Becky Maynard","user_id":23825924,"published_at":"2014-08-07T17:51:00+01:00","updated_at":"2020-12-07T17:23:19+00:00","summary_html":"\u003cem\u003eThe quantities below make one cocktail – multiply as necessary.\u003c\/em\u003e\n\u003cul\u003e\n\u003cli\u003e1 \u003ca target=\"_blank\" href=\"http:\/\/dragonflytea.com\/products\/earl-grey-rooibos\" title=\"Earl Grey Rooibos tea bags\" rel=\"noopener noreferrer\"\u003eDragonfly Earl Grey Rooibos\u003c\/a\u003e tea bag\u003c\/li\u003e\n\u003cli\u003e1 tsp mild liquid honey\u003c\/li\u003e\n\u003cli\u003e1 tbsp freshly pressed orange juice\u003c\/li\u003e\n\u003cli\u003eIce cubes\u003c\/li\u003e\n\u003cli\u003e1 orange slice\u003c\/li\u003e\n\u003cli\u003eMint leaves\u003c\/li\u003e\n\u003c\/ul\u003e","template_suffix":"","handle":"earl-grey-iced-tea","tags":"product-earl-grey-rooibos, related:earl-grey-rooibos-tea, serves:1, type:tea cocktails","image":{"created_at":"2020-11-26T15:33:58+00:00","alt":"","width":678,"height":276,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/recipe_earl_grey_iced_tea.jpg?v=1606404839"}}

{"id":15082233,"title":"Swirling Mist Julep","created_at":"2014-08-11T13:49:22+01:00","body_html":"\u003cdiv class=\"hero-img\" style=\"text-align: left;\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"copy_area\"\u003e\n\u003cp\u003eBrew the \u003ca href=\"\/products\/swirling-mist-organic-white-tea\" target=\"_bank\" title=\"Swirling mist tea\"\u003eSwirling Mist tea\u003c\/a\u003e bag in 90ml boiled water for approx. 3 minutes. Remove the bag then let the tea cool at room temperature before placing in the fridge to chill (where it will keep for up to 24 hours).\u003c\/p\u003e\n\u003cp\u003eIn a chilled julep tumbler or rocks glass, muddle (crush) a few mint leaves with the sugar. Add the Bourbon and tea and a little crushed ice. Stir well. Top up with more ice, garnish with a few mint sprigs and serve.\u003c\/p\u003e\n\u003cdiv class=\"dotted_hr\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"reference\"\u003eRecipe created for Dragonfly Tea by food blogger Valerie Vago-Laurer of \u003ca href=\"http:\/\/nettleandquince.com\/\" target=\"_blank\" title=\"Nettle \u0026amp; Quince Blog\" rel=\"noopener noreferrer\"\u003eNettle \u0026amp; Quince\u003c\/a\u003e. Follow Valerie on twitter as \u003ca href=\"https:\/\/twitter.com\/nettleandquince\" target=\"_blank\" title=\"nettle and quince on twitter\" rel=\"noopener noreferrer\"\u003e@nettleandquince\u003c\/a\u003e.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"reference\"\u003e\u003cimg alt=\"Tea cocktail - Swirling Mist Julep\" src=\"\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/swirling_white_mist.jpg?11646363202945167825\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sidebar\"\u003e\n\u003cdiv class=\"ingredients\"\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003cdiv class=\"zagged_edge\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c!-- ingredients --\u003e\n\u003c\/div\u003e\n\u003c!-- sidebar --\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\/\/ \u003c![CDATA[\n{\n \"@context\": \"http:\/\/schema.org\/\",\n \"@type\": \"Recipe\",\n \"name\": \"Swirling Mist Julep Cocktail\",\n \"image\": \"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/files\/swirling_white_mist.jpg?11646363202945167825\",\n \"author\": \"Dragonfly Tea\",\n \"description\": \"The quintessential American summer cocktail, the Mint Julep combines Bourbon, sugar, mint, and plenty of crushed ice. We've added a layer of sophistication with our winning Swirling Mist tea to create a refined summer drink for long, hot summers on either side of the Atlantic.\",\n \"recipeIngredient\": [\n \"1 Swirling Mist tea bag in 90ml \",\n \"(3 fl oz) boiled water\",\n \"90ml (3 fl oz) Bourbon\",\n \"1tsp sugar\",\n \"Mint leaves\",\n \"Crushed ice\"\n ],\n \"recipeInstructions\": \"Brew the Swirling Mist tea bag in 90ml boiled water for approx. 3 minutes. Remove the bag then let the tea cool at room temperature before placing in the fridge to chill (where it will keep for up to 24 hours).\n\nIn a chilled julep tumbler or rocks glass, muddle (crush) a few mint leaves with the sugar. Add the Bourbon and tea and a little crushed ice. Stir well. Top up with more ice, garnish with a few mint sprigs and serve.\",\n \"prepTime\": \"PT15M\",\n \"cookTime\": \"PT0M\",\n \"totalTime\": \"PT20M\",\n \"recipeYield\": \"1\"\n}\n\/\/ ]]\u003e\u003c\/script\u003e","blog_id":5043961,"author":"Becky Maynard","user_id":23825924,"published_at":"2014-05-21T20:22:00+01:00","updated_at":"2020-12-07T17:23:19+00:00","summary_html":"\u003cem\u003eThe quantities below make one cocktail – multiply as necessary.\u003c\/em\u003e\n\u003cul\u003e\n\u003cli\u003e1 \u003ca href=\"https:\/\/dragonfly-16.myshopify.com\/products\/swirling-mist-organic-white-tea\" title=\"Swirling Mist Tea bags\"\u003eDragonfly Swirling Mist tea bag\u003c\/a\u003e in 90ml boiled water\u003c\/li\u003e\n\u003cli\u003e90ml Bourbon\u003c\/li\u003e\n\u003cli\u003e1 tsp sugar\u003c\/li\u003e\n\u003cli\u003eMint leaves\u003c\/li\u003e\n\u003cli\u003eCrushed ice\u003c\/li\u003e\n\u003c\/ul\u003e","template_suffix":"","handle":"swirling-mist-julep","tags":"product-swirling-mist-organic-white-tea, related:swirling-mist-organic-white-tea, serves:1, type:tea cocktails","image":{"created_at":"2020-12-01T11:24:30+00:00","alt":"","width":1200,"height":1200,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/0272\/6943\/articles\/DF_SwirlingMistJulep.jpg?v=1606821871"}}