The highlight of this month’s Tea and Chocolate Workshop at Lahloo Pantry will be the preparation of these chocolate truffles, infused with the delicate flavour of Green Jasmine. A fabulous homemade gift or a luxurious treat to enjoy when you fancy something sweet, satisfying and uplifting. Here’s our recipe!
Green Jasmine truffles
Ingredients (for about 40 truffles)
- 250g dark chocolate
- 280ml heavy cream
- 50g butter
- 2-3 tbsp Lahloo Green Jasmine
- 3 tbsp cocoa powder (for the coating)
Heat the cream in a pan and bring to the boil. Remove from heat, add the tea and let it infuse for 15 minutes. Strain.
Melt the chocolate and the butter in a bain-Marie and strain the cream into the mixture. Whisk well until combined. Pour into a stainless still bowl and refrigerate for two hours.
Place 1 teaspoon of the truffle mixture into the palm of your hand, rolling it into a ball. Place each truffle on a lined baking tray and repeat the process. Chill the truffles until firm.
Once the truffles are firm, coat them with the cocoa powder (if you like them sweeter, add some brown sugar to the cocoa powder and mix well) and leave them to harden.
Our tip: Bring truffles to room temperature just before serving.
Hot chocolate and Chai Latte are arguably the ultimate comfort drinks, each in their own way. For these winter days in which choosing just one seems almost impossible, this drink should be the perfect solution. Combining the richness of hot chocolate and the sumptuous flavour of Ayurvedic spices, this creamy hug-in-a-cup couldn’t be more satisfying.
- 4 hot chocolate buttons
- Hot water
- 225ml milk
- 1 tsp Lahloo Spice Chai
Prepare some cold infused Chai milk, using 2 teaspoons of Spice Chai per half a litre. After at least four hours (depending how strong you like it), strain the tea out.
To prepare the hot chocolate, place four chocolate buttons in a mug and pour hot water to cover them until they start to melt. Remove the water and stir. Add hot Chai infused milk to cover and keep stirring until the chocolate melts. Top up with more Chai milk and grate some chocolate on top. Garnish with a cinnamon stick.
The warming blend of Chai spices suits well the autumn weather, and when it gets darker and colder outside we can’t help but feeling like baking all the time! Emily, the head chef at Lahloo Pantry, has shared this Spice Chai and pear loaf recipe with us. With a moist texture that oozes autumnal flavours, it’s easy to understand why it’s being a huge sucess at the Pantry!
- 265g butter
- 265 caster sugar
- 3 eggs
- pinch of salt
- 1 tbsp mixed spice
- 265g plain flour
- 1.5 tsp baking powder
- 115ml full fat milk
For the topping:
Peel and slice the pear and combine with Spice Chai, sugar, and water. cooking down in a saucepan. Save the sugar syrup to moisten the cake and line the bottom of the loaf tin with the fruit.
For the loaf:
Beat butter and sugar until fluffy. Add in the eggs individually. Combine all dry ingredients and add, then slowly pour in the milk. Pour into the loaf tin on top of the fruit and bake for 20 minutes at 170c. Cover and bake for an additional 20-30 minutes. Once cooled, remove from the tin. Trim top and flip over so fruit is on top. Poke with a knife and drizzle with sugar syrup.
Our tip: try using apple instead of pear. Have it with a cup of Spice Chai!
On the 7th of October Lahloo Pantry celebrated its first anniversary! We still can’t believe it’s been a whole year since it opened its doors for the first time. Twelve months full of excitement, learning, fun and hard work makes us feel quite proud of what we’ve achieved. Here’s an overview of the Pantry’s first year in images!
Preparing for the grand opening
Hannah learning about infusion times!
Drinking the limited edition Witches Brew just before the Witches Tea Party
Charlotte models the Pantry bags by the advent calendar!
Making mince pies with the Pantry’s own Earl Grey mincemeat!
Cold infused Earl Grey samples on the day in which the Olympic torch passed by Clifton Suspension Bridge.
Hannah and Holly sporting fabulous matcha moustaches!
Hannah and Joe painting the town green!
The Lahloo Tea fancy dress party. Smoky, Matsumoto Black, Earl Grey, Rosebud, Sencha, Shou Vintage, Sheng Vintage, Wild Rose, Amber and Bristol Brew!
Danny replaces Holly as the Pantry manager just before the 1st anniversary. Here’s to another fabulous year!
Nothing says autumn like pumpkin spice! Our favourite spice blend here at Lahloo is chai spice. One of the pleasures of autumn is drinking a cup of the warming, comforting and invigorating Spice Chai by the fireplace -but it’s even better when you have something sweet to go with it! This recipe has it all: the warm, incredibly comforting flavour of our famous Spice Chai, the seasonal flavour of pumpkin and the creaminess and sweetness of a classic dessert. Ingredients
- 330ml double cream
- 20g pumpkin puree
- 1 inch of ginger julieved
- 1 vanilla pods
- 6 egg yolks
- 50g caster sugar
- chopped pistachios
- granulated sugar for brulee
Heat the cream in a saucepan, but don’t let it boil. Make sure it doesn’t burn. Remove from heat and add the spices and tea. Cover it with cling film and allow it to infuse for a few hours, or preferably overnight.
Sieve out the tea and spices and put the cream back on the heat. Whisk together the egg yolks and sugar, then pour the boiling cream and the pumpkin puree into the mixture and whisk. Place it back onto a low heat. Whisk constantly until the custard reaches ribbon stage. Immediately remove it from heat, pour into a cold bowl and continue to whisk for 3-5 mins until it has slightly cooled.
Pour into ramekins and refrigerate.
Just before serving, sprinkle sugar evenly over the surface of each crème brûlée, then caramelise using chefs’ blow-torch.
Preparing matcha, the Japanese finely-milled green tea, might seem a bit daunting at the beginning. A few weeks ago we put together this step-by-step guide, but now you can watch this short video where infusionist Hannah from Lahloo Pantry tells you about the origins of the ritual, why matcha is so good for you and how to achieve the perfect whisking technique. Shot at Lahloo Pantry by Raspberry and Jam!
For more info and to buy our ceremonial grade matcha visit our website!
A burfi is an Indian sweet made with condensed milk and sugar. The word burfi comes from the Persian word for snow, as burfi is served cold and looks a bit like it! Inspired by seasonal flavours and an Indian summer, we’ve added some coconut, almonds, orange and cardamom to flavour it. Delicious!
- 225g desiccated coconut
- 400g condensed sweetened milk
- 70g flaked almonds
- 1 tablespoon ground cardamom
- Zest of 1-2 oranges
Combine the coconut, orange zest and condensed milk in a saucepan and cook on a medium heat, stirring constantly. Once the mixture starts to boil add the flaked almonds and cardamom then remove from the heat.
Pour the mixture into a greased baking tray and leave in the refrigerator to cool for 1 hour. Once cooled cut into snack-sized squares.
Inspired by the Indian summer we’re all hoping to get, Emily from Lahloo Pantry has created this creamy, jewel-coloured beetroot soup. An exotic starter that combines the earthy flavour of beetroot, the warmth of cumin and a refreshing hint of mint. Beetroot is currently in season, and it’s rich in betacarotene, folic acid and antioxidants -so perfect for this time of the year, when we have to build up our reserves for winter.
For the soup:
- 3-4 large beetroots
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 ½ teaspoon ground cumin
- ½ cup full fat milk
- Water (as needed)
For the yogurt:
- ½ cup plain Greek yogurt
- Roughly chopped mint (to taste)
Boil the beetroots in a large saucepan of water until soft (approx. 30-40 minutes) and be careful not to pierce the skin so they don’t bleed. Once the beetroots are soft, strain and rinse them with cold water. Rub off the skin of the beetroot and slice them into quarters. Use a blender or food processor to puree the beetroot. If you don’t have either you can achieve the same sort of effect by mashing them. Stir in the salt, pepper, cumin and full fat milk. Season to taste and cool in the fridge.
Combine the yogurt and chopped mint and add a scoop to the top of the soup before serving.
This month we’ve succumbed to matcha madness and everything is bright green at Lahloo! If you haven’t tried matcha yet and you live in Bristol, pop to Lahloo Pantry at 10am, as they’ll be offering free matcha samples every morning, or keep an eye out for our matcha guerrilla across town! It’s also the best time to stock your cupboard, as we’re offering a 20% off matcha these days.
We’ve asked Holly at Lahloo Pantry for some tips to prepare the best matcha and here’s our guide!
1. Place one heaped teaspoon of matcha in a bowl.
2. Add a splash of boiled water cooled to 80C. This is important to avoid burning the tea and therefore to preserve all its goodness and flavour!
3. Whisk until frothy. This will be your base.
For a traditional bowl of matcha, top up with water boiled and cooled to 80C
Whisk again until frothy.
A thick layer of broth and many tiny bubbles on the surface – perfect bowl of matcha!
But if you fancy an iced matcha instead, simply add some cold water and ice to the base. Delicious!
Or add cold milk for a creamy iced matcha latte.
Do you love cold infused tea? If you’d like to know how to make the best, you can’t miss our next Tea Workshop at Lahloo Pantry on Thursday the 19th of July from 6-8pm!
Founder Kate will guide you in this evening of #teadiscovery! You’ll be able to taste the teas, learn about the story behind them and take home your favourites! Tickets are 100% redeemable so at the end you’ll be able to choose your goodie bag worth £15 to recreate the Lahloo experience at home.
Tickets cost £15 and places are limited, so book fast! E-mail firstname.lastname@example.org or give us a call on 0117 329 2029 .
Snow Jewel granita, refined and refreshing!
Cold infused green tea with fresh mint leaves… which one is your favourite?