Creating Recipes using Lipton Tea
Since 1890, Lipton has been bringing the blend of the best teas from around the world. There’s always tea around our house and my family would always enjoy it together after our meals. In the morning, I like to have a pot of English breakfast, at night I usually have a cup of hot Earl Grey before bed.
The classic Lipton Yellow Label Tea, made of the finest blends from Ceylon and Kenya, is synonymous for that unique consistent tea taste and signature aroma. To showcase the versatility of tea, Lipton is working with British raised actor George Young and The Cufflink Club to create 16 unique cocktails and mocktails recipes with a variety of Lipton tea, to inspire consumers to experiment different ways to experience tea. The recipes give a new twist to tea drinking by turning hot tea into exciting and uplifting cold beverages for any day and any occasion.
The 16 cocktails and mocktails recipes feature a variety of Lipton tea from its signature Yellow Label Tea range and Pyramid Tea range. Of the 16 recipes, George Young’s signature creations include the sweet and irresistible Maple Twist, that is perfect for Singapore’s weather. So I tried replicating it at home!
You can find the recipe, plus choose a unique cocktail or mocktail tailored to your tastes at www.liptonmoments.com!
Lipton Maple TwistPrint
- 8 Red Grapes
- 60 ml Lipton Yellow Label Tea
- 20 ml Maple Syrup
- 25 ml Fresh Lemon Juice
- 1 Dash Plum Bitters
- Red Grapes
- Put the grapes n a cocktail shaker. Using a muddler, smash the fruit until the juice is released.
- Add one cup of maple syrup and fresh lemon juice to the shaker with 2 cups of lipton tea. Add ice and a dash of plum bitters.
- Attach the lid and shake furiously until combined. Stir, garnish with grapes and serve.
Although proud of their rich heritage, Lipton is certainly not afraid to innovate. Lipton’s experts broke teabag tradition to come up with the Lipton Pyramid tea bag which allows tea leaves more room to move and infuse for a better brew. Each pyramid tea bag contains whole tea leaves handpicked from top two leave and a bud of the tea plant, flowers, herbs or real fruit pieces and blended to ensure the delicate balance of tea and flavour. Since I am always experimenting in the kitchen, I baked two cakes using Lipton tea.
Chamomile Cupcakes with Honey GlazePrint
For the Cupcakes
- 55 g unsalted butter softened
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 4 Lipton Calm Chamomile tea bags
- 1/2 cup milk
- 1 large egg
- 1 teaspoon pure vanilla extract
For the Frosting
- 1 1/2 cups powdered sugar
- 1 tablespoon honey
- about 5 tablespoons heavy cream
- a pinch of salt
- Preheat oven to 180 degree celsius. Line muffin tray with cupcake liners.
- Cream butter till pale, gradually adding in sugar. Add the egg and pour in buttermilk.
- Add the rest of the dry ingredients into the butter. Remove chamomile leaves from tea bags and mix it in until batter is well combined.
- Spoon batter into cupcake liners until it is half-filled. Bake for 20 minutes, or until a skewer inserted in the center comes out clean.
- Remove from oven and let cupcakes sit in the tray for 5 minutes.
- Remove cupcakes from tray and place on a wire rack to cool completely before frosting.
- In a medium bowl, whisk together powdered sugar, honey, cream, and salt. Whisk until smooth. Use a butter knife to generously spread the frosting on the cooled cupcakes. Sprinkle with a bit of chamomile tea leaves. Serve.
These chamomile cupcakes are best for high teas. They are so soft and light and can be matched with Lipton’s Chamomile Embrace mocktail. More recipes can be found on www.liptonmoments.com
Earl Grey Tea, Blueberry and Lemon Pound CakePrint
- 1 Lipton Russian Earl Grey tea bag
- 80 g unsalted butter at room temperature
- 100 g granulated sugar
- 2 eggs
- 1/4 cup 60 ml buttermilk or yoghurt
- zest of 1 lemon
- 200 g all-purpose flour sifted
- 2 tsp baking powder sifted
- 1/2 tsp baking soda sifted
- 1/4 tsp salt
- 1 cup blueberries
- Preheat oven to 180 degree celsius. Soak tea bag in 1/2 cup of boiling water for 10 minutes.
- Cream butter, sugar and eggs together, then add in buttermilk and lemon zest.
- Pour brewed tea into the mixture and stir together. Remove the tea leaves from the bag and mix it in as well.
- Add flour, baking powder, baking soda and salt. Stir until just combined, and fold in blueberries.
- Pour the batter into a greased and floured loaf pan. Bake for 55 minutes, or until a skewer inserted into the center of the cake comes out clean. Leave to cool for 10 minutes in the pan before removing.
The taste of an ordinary pound cake is immediately heightened with the addition of earl grey. It helps to balance the sweetness and gives it a rich intensity. Pair it with a glass of Lipton’s Earl of Vermouth cocktail, perfect combination after dinner! (Find more recipes on www.liptonmoments.com)
Lipton is always looking at creating moments through our tea and I hope these recipes will inspire tea drinkers to create these moments whilst trying these recipes with family and friends.
The Lipton Yellow Label range and Lipton Pyramid Tea range are available at www.redmart.com and all major supermarkets and priced from $5.85 (per box of 100 tea bags) and $4.95 (per box of 20 tea bags) respectively.