Black Tea and Lemon Cocktail :

• Ingredients :
  • 120 ml Indian black tea (strongly brewed and cooled)
  • 60 ml of vodka
  • Juice of half a lemon
  • 15 ml of sugar syrup
  • Ice cubes
• Preparation :
  1. Mix all the ingredients in a shaker with ice cubes.
  2. Shake vigorously.
  3. Strain into a pre-chilled cocktail glass.
  4. Garnish with a lemon slice or lemon peel.

Rum Arranged with Black Tea :

• Ingredients :
  • 500 ml of white rum
  • 2 tablespoons of Indian black tea
  • 2 tablespoons of brown sugar
• Preparation :
  1. Put the black tea and sugar in a glass bottle.
  2. Pour the rum into the bottle.
  3. Close the bottle and shake lightly.
  4. Leave to infuse for at least 3 days (longer for a stronger taste).
  5. Strain the rum to remove the tea leaves.
  6. Serve over ice.

Tiramisu with Indian Black Tea :

• Ingredients :
  • 250 g of mascarpone
  • 3 eggs
  • 100 g of sugar
  • 150 ml Indian black tea (cooled)
  • Spoon biscuits
• Preparation :
  1. Separate the egg whites from the yolks.
  2. Whisk the yolks with the sugar until the mixture whitens.
  3. Add the mascarpone and mix until you obtain a smooth cream.
  4. Beat the egg whites until stiff.
  5. Gently incorporate the egg whites into the mascarpone cream.
  6. Quickly dip the biscuits in the black tea and place them at the bottom of a dish.
  7. Cover with a layer of mascarpone cream.
  8. Repeat the layers until the ingredients are used up.
  9. Refrigerate for at least 4 hours before serving.

Chicken with Black Tea and Honey :

• Ingredients :
  • 4 chicken fillets
  • 2 tablespoons of Indian black tea
  • 2 tablespoons of honey
  • 2 cloves of garlic, minced
  • Salt and pepper
• Preparation :
  1. Steep the black tea in 250 ml of hot water for 5 minutes, then filter.
  2. Season the chicken fillets with salt and pepper.
  3. Heat a little oil in a frying pan over medium heat.
  4. Brown the chicken fillets on both sides until cooked through.
  5. Remove the chicken from the pan and keep warm.
  6. In the same pan, add the brewed tea, honey and minced garlic.
  7. Simmer for a few minutes until the sauce thickens slightly.
  8. Return the chicken fillets to the pan and coat them with the sauce.
  9. Serve hot, accompanied by rice or vegetables.

Black Tea and Lavender Ice Cream :

• Ingredients :
  • 500 ml of milk
  • 4 tablespoons of Indian black tea
  • 150 g of sugar
  • 5 egg yolks
  • 1 teaspoon of vanilla extract
  • 1 tablespoon dried lavender flowers
• Preparation :
  1. Heat the milk in a saucepan until hot but not boiling.
  2. Remove from heat, add black tea and lavender. Leave to infuse for 20 minutes.
  3. Strain the milk to remove tea leaves and lavender flowers.
  4. In a bowl, whisk the egg yolks with the sugar until the mixture turns white.
  5. Slowly pour the infused milk into the egg mixture, whisking constantly.
  6. Transfer the mixture to a clean saucepan and heat over low heat, stirring constantly, until the cream thickens slightly (do not let it boil).
  7. Remove from heat and add vanilla extract. Let cool.
  8. Pour the cooled cream into an ice cream maker and churn according to the manufacturer's instructions.
  9. Transfer the ice cream to an airtight container and place it in the freezer for a few hours to set completely.