Tag Archives: Earl Grey

Happiness is Tea and Chocolate

15 Feb

If you’re one of the regular readers of this blog, chances are that you wholeheartedly agree with the title of this post. It’s a universal truth: tea and chocolate can make everything better. The possibilities are endless: tea-infused hot chocolate, tea and chocolate biscuits, tea and a slice or two of chocolate cake, tea and a chocolate brownie, a chocolate pudding, chocolate doughnuts…

If you’re a scientist, a nutritionist or a health food fanatic, a word will spring to mind: flavonoids! Both tea and chocolate contain this antioxidant organic compound, which is actually good for you. But this time we aren’t going to talk about health benefits. We want to let our senses do the talking. This post is intended as a guide to satisfying all your tea and chocolate cravings. So here are our favourite combinations:

For a true chocolate feast… . Amber and chocolate brownies

Squidgy, decadent brownies, with an intense chocolate flavour and crunchy chunks of walnuts or hazelnuts require a sumptuous, full-bodied tea like our Taiwanese Amber oolong, with a light smokiness and hints of chocolate and passionfruit. A combination that will satisfy even the greediest chocaholic.

Lahloo Amber and chocolate brownies

Lahloo Amber and chocolate brownies

For a little treat…  Earl Grey and a chocolate madeleine

A petite chocolate madeleine is lighter, fluffier and smaller than a brownie, but sometimes that’s all you need to get your chocolate fix. The zesty flavour of Earl Grey will complement that of the chocolate as they both play in your mouth. If you take your Earl Grey with milk, try dunking your madeleine and enjoy an afternoon tea reminiscent of Marcel Proust, but still quintessentially English.

For a sophisticated healthy boost… Green Jasmine and single origin dark chocolate

Single origin, bittersweet dark chocolate is probably the most satisfying form of cocoa that exists – the food of the gods. Marvel at the way the divine flavours dance on your tongue when you pair the chocolate with a pot of fresh, crisp Green Jasmine tea. You won’t think of champagne and strawberries in the same way ever again.

Green Jasmine and a few pieces of single origin dark chocolate!

Green Jasmine and a few pieces of single origin dark chocolate!

For a dainty dessert… Rosebud and chocolate mousse

There’s something intriguing in a chocolate mousse. The combination of the light, airy texture and the intense flavour of chocolate is intriguing and provokes avid reactions. A cup of the alluring, pure and delicate Rosebud will enhance this otherwordliness and provide the best romantic dessert we can think of.

Enjoy 20% off our chocolate partner tea heroes throughout February. Visit our online shop >> 

Earl Grey chocolate cake

6 Feb

Our star recipe this month is this satisfying and indulgent Earl Grey chocolate cake, one of the regulars at the Lahloo Pantry counter – it never lasts long, as you can imagine! With a decadent chocolate glaze and fresh raspberries to decorate, this cake screams romance, so it’s perfect for your Valentine!


  • 1 1/3 cups boiling water
  • 2 1/2 teaspoons Lahloo Earl Grey
  • 1 3/4 cup plain flour
  • 2 cups caster sugar
  • 3/4 unsweetened cocoa powder
  • 2 teaspoons bicarbonate soda
  • 1 teaspoon baking powder
  • 2 eggs
  • 1 cup buttermilk (or 1 cup milk and stir in 1 tbl sp lemon juice)
  • 115g butter, melted and cooled slightly
  • 1 teaspoon vanilla extract
 For the chocolate glaze:  
  • 1/4 cup steeped Lahloo Earl Grey (reserved from the previous)
  • 115g bittersweet chocolate, finely chopped
  • 4 tablespoons salted butter
  • raspberries to decorate


Preheat the oven to 180ºC/ gas mark 4. Spray a circular tray with vegetable cooking spray, rubbing it with a paper towel, then lightly flour it, tipping out any excess.
Pour the boiling water over the tea leaves in a small bowl. Steep, cover for 5 minutes, and strain.
In a large bowl, combine the flour, sugar, cocoa, bicarbonate of soda, baking powder and salt. Whisk thoroughly. Add one cup of the steeped tea, reserving the remaining for the glaze. Add the buttermilk, melted butter and eggs.
Using an electric mixer on medium high, beat the mixture for 2 minutes. Scrape down the sides of the bowl and mix for another 2 minutes, until smooth. The batter will be thin. Pour into the prepared tray.
Bake for 30-45 minutes. Take out and leave to cool for for 15 minutes, then put the cake onto a cooling rack for a further 10 minutes.
To make the glaze:
In a bain-Marie, heat the chocolate and the butter until just melted. Heat the reserved cup of tea in the microwave for 30 seconds until hot, then stir into the chocolate. The mixture will thicken; stir until smooth and pourable. Spoon the glaze over the cake using the back of the spoon and spread lightly. Decorate with raspberries.
Let to set for an hour, then serve at room temperature. The cake may also be frozen.

Homemade Earl Grey mincemeat

12 Dec


Our mince pies at Lahloo Pantry are always a huge success. The secret? Really good pastry, but, above all, our incredible mincemeat, infused with zesty Lahloo Earl Grey. Here you can find out how to prepare it, ready for all your Christmas baking. Also perfect if you want to give some homemade presents to friends and family.


  • 500g golden sultanas
  • 500g dried cranberries
  • 500g raisins
  • 200g mixed peel
  • 250g unsalted butter
  • 2 tsp ground cinnamon
  • 2 tsp mixed spice
  • zest of 2 oranges
  • zest of 2 lemons
  • 500g dark brown sugar
  • 500ml amaretto liqueur
  • 250ml Lahloo Earl grey tea

Put all the dried fruit and spices in a bowl and mix thoroughly. Place the zest, sugar, tea and amaretto in a pan and heat gently until sugar dissolves. Pour over mixed fruit and stir gently. Cover and allow to sit for two days. After two days pack it into sterilized jars -better when they mature in a cool dark place for a few weeks!


Earl Grey biscuits

28 Mar

These Earl Grey biscuits are one of the recipes we’ve tried as part of our Earl Grey Challenge. They’re Lahloo Pantry’s chef Laura’s take on this recipe by Martha Stewart. Delicious and zesty, the perfect accompaniment to a cup of Earl Grey and a lovely present for friends or family!


250g flour

225g butter

100g sugar

10g Lahloo Earl Grey

grated orange zest

a pinch of salt

Use a mortar to grind the tea leaves, mixing them with the flour and a pinch of salt.

In a separate bowl, mix butter, sugar and the orange zest. Then gradually add the dry ingredients to this mixture.

Divide the dough in two, and put each part on a separate piece of baking paper. Shape these  into logs, rolling them carefully in the baking paper to a diameter of about 1 and 1/4 inches. Freeze the logs in the baking paper for 1 hour.

Pre-heat the oven to 175 C .

Cut each log into biscuit-sized slices. Place them on a lined baking sheet about 1 inch apart.

Bake 12-15 minutes until golden brown.

Cool on a rack and they’re ready to eat! Enjoy!

Lahloo Christmas

21 Dec


Will we have a white Christmas this year? Well, here at Lahloo we definitely will! Not necessarily because of the snow, but more because of our delicate and elegant white teas: from the pure, clean flavour of our Snow Jewel to the honeyed notes of White Whisper or the slightly stronger roasted tones of White Peony… Perfect to relax after an exhausting afternoon of Christmas shopping!

Hopefully you’ve done all your Christmas shopping by now and you can concentrate on getting ready for the celebrations! We’ve been very busy baking cookies, biscuits and these beautiful Christmas inspired macarons: cranberry and Earl Grey mincemeat.


…And of course, huge batches of mince pies (with our Earl Grey infused mincemeat!).


Cool down with delicious iced tea this summer

16 Jun

Iced tea

When the temperature rises its time to slow things down a gear and take life easier! Remembering to stay hydrated when the sun’s out is important to maintain health, but water can become  a little dull after a while.

So why not try a delicious and refreshing iced tea instead. One  tip is to simply infuse your loose tea leaves overnight in cold water. We tend to use a tiny bit more tea than usual. So, for example, if I usually use 2.5 g per 500ml I would up this to 3 g.  Pop the leaves in cold water and simply leave the mix in the fridge overnight. When you wake up in the morning you’ll have deliciously sweet and refreshing iced tea. Easy peasy!

Why not play around with interesting alcoholic and non-alcoholic alternatives to Pimms this summer using the iced tea?


200ml cooled Earl Grey tea

25ml Bramley and Gage elderflower liqueur (buy from Waitrose in-store or Waitrose online here)

or 25ml Bottlegreen elderflower cordial

Fresh mint sprig

Sparkling water

Fresh lemon wedge

Simply place the cold-infused tea, elderflower liqueur/cordial in a tall glass (or multiply and use a pitcher), add ice and fresh mint sprig and top with sparkling water. Finally add fresh lemon to garnish. Chill and relax!

Tea and chocolate – a girls’ favourite things!

24 Aug

I can’t wait! The ultimate treat is soon to be launched – Damain Allsop’s Tea Chocolate Collection with our very own Lahloo loose leaf tea. Me, Neil and a couple of friends have been the very few lucky ones to have had the pleasure of Damian Allsop’s tea chocolate ‘wow’ factor experience.

Damian has re-invented the chocolate by not using cream or butter in his centres, instead he uses water. His unique water-based ganache is a gastronomic revolution that, with out the cream clouding your taste buds, creates a purer, more intense flavour with a lighter texture. None of us can stop raving about the amazing chocolatier and his truly sensational chocolate creations.

I’d been thinking of trying to find a chocolatier to work with ever since my tea chocolate truffles went down a storm last Christmas at the farmers’ markets. I hadn’t found anyone who’s chocolate wowed me until I tried one of Damian’s amazing chocolates at my favourite Abergavenny Sunday lunch spot (Stephen Terry‘s the Hardwick). It was a revelation and me being me, I scribbled down the name of the creator in my notebook to look up (my notebook is bulging with bits and bobs of inspiration from all over the world).

The rest is history as they say and Lahloo and Damian Allsop are in collaboration on the most amazing chocolate ganaches I have ever tried. We have worked on 3 tea based chocolates and we present to you citrusy Earl Grey, smokey Lapsang and fragrant Jasmine encased in the finest dark chocolate. As one friend of mine said, “This Green Jasmine tea chocolate is amazing; it tastes like I’m drinking a cup of the loose-leaf tea! It’s so good!” We have already given the go-ahead on tea chocolate collection and will be soon working on some other exciting chocolate creations. So watch this space.

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