Tag Archives: rosebud

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 >> 

The caffeine-free diaries. Week 1: the rise and fall

11 Jan

January is the month of the year in which everybody seems to be detoxing. At Lahloo we wanted a gentle approach, so this month is all about Herbal Therapy, a celebration of our herbal infusions (we’re offering 20% off all tisanes throughout the month!). Like many of you, we’ve turned to fresh fruit, lots of homemade vegetable and lean meat dishes, yoga and a relaxed attitude… and we’ve decided to go caffeine-free for a month!

As you probably would imagine, we’re all used to our morning matcha, a comforting cup of  black or a galvanising green hit to inspire us mid-afternoon. We normally save our herbals for the evening or as a bedtime ritual. But this month we want to give them a central place. Herbs are powerful, and each one has a different effect, so we’ll be exploring and discovering the adequate infusion for each moment. We’ll miss the flavour of our favourite teas, that’s for sure, but we believe we can make it through the month without having any caffeine!

Lahloo Sobacha

A vit B-rich combo: Sobacha and Marmite on toast!

Here’s the account of our first caffeine-free week!

Day 1. Monday. 

Feeling optimistic, maybe even a bit high.  Also getting competitive. At the end of the day, we feel virtuous and proud. But it’s only day 1.

Day 2. Tuesday. 

All feeling a bit sleepy in the morning, but nothing too dramatic. Sobacha (roasted buckwheat tea) going down a storm! Protein, minerals, mood-enhancing vitamin B… so much goodness!  Twitter friends warn us of nasty caffeine withdrawal symptoms. We’re still optimistic, as our usual caffeine intake comes from great quality tea, and we have to take the amino acid theanine (which has a soothing effect) into consideration!

Day 3. Wednesday. 

Midweek, and the afternoon is a critical point. After lunch, Hannah and Maria talk about how nice it’d be to eat a whole Amelia Rope chocolate bar. They both miss too much their usual pot of green tea! Meanwhile, Tidus is on a data entry mission… with no Bristol Brew! Kate: “I miss my morning matcha and my afternoon green tea! Not for the buzz but cos I love the flavour. I haven’t felt any rubbish side-effects or missed the caffeine for energy but have a couple of spots!”.

Day 4. Thursday.

It’s a cold day, so Kate has Sobacha and porridge for breakfast (internal central heating!). Maria and Hannah have a quick meeting in which they don’t drink any green tea, but a pot of soothing Rosebud. It’s a nice change, actually – its aromatherapeutical properties are noticeable, the scent and the flavour are as calming as a few minutes of meditation! Maria admits she’s having Genmaicha withdrawals. Hannah doesn’t know if she can live without Matcha (not even for a month).

Day 5. Friday.

Working from home and typing up the post you’re reading, Maria enjoys some Marmite on toast and a pot of Sobacha for elevenses…But just before she hits the Publish button, Twitter delivers the news…. Major caffeine crisis at the office! 


What? Treason!

And a minute later… uh - oh

Who was the first to fall? Will we give up after the first crisis?  Answer next week!

If you’ve gone caffeine-free, leave us a comment telling us about your experience! 

Rosebud, raspberry and almond cake (gluten free)

22 May

We love polenta cakes! They have great texture and flavour and they’re a great alternative to wheat based cakes, perfect when you’re trying to bake something gluten free. And why sticking to the old lemon and polenta recipe when there’s so much to explore? This recipe is floral, fruity and nutty and looks gorgeous too. Cover it in raspberry curd and it’ll have a bright pink colour, great when served on a slate, as seen at Lahloo Pantry!


  • 225g butter (room temperature)
  • 225g caster sugar
  • 225g ground almonds
  • 115g polenta
  • 3 eggs
  • 2 tbsps Lahloo Rosebud
  • a handful of raspberries
  • zest of 2 lemons
  • juice of 1 lemon
  • 1 tsp baking powder
  • pinch of salt
  • a few drops of vanilla extract
  • raspberry curd to serve

Line and grease a large loaf tin. Preheat the oven at 150C.

Beat butter and sugar until pale. Add the ground almonds and the rolled petals of Lahloo Rosebud tea. Gradually add the eggs and the vanilla extract. When thoroughly combined, fold through the remaining ingredients, except the raspberries.

Pour half of the mixture into the tin. Scatter over half of the raspberries. Pour the other half of the mixture on top and then add the remaining raspberries.

Bake for 30 minutes. Cover with foil and bake for 25-30 minutes until firm. Leave it in the tin until it’s completely cold. Cover with raspberry curd and decorate with some rosebud petals. Enjoy!

Rhubarb and rosebud fool

1 May

Fruit fools are the epitome of British summer desserts. For this one, Laura at Lahloo Pantry combined the flavours of rhubarb and Lahloo Rosebud tea with a hint of vanilla. The result is as fabulous as it sounds (and it looks incredibly pretty too!).


  • 500g rhubarb
  • 150g (in volume) caster sugar
  • 150ml water
  • 1 vanilla pod
  • 1 tbsp Lahloo Rosebud tea
  • 150ml double cream
  • 1 tsp vanilla sugar
  • 1/2 to 1 tsp rose essence

Place the caster sugar, the water, the crushed rosebuds and the split vanilla pod in a saucepan. Bring it to the boil and let it simmer for 5 mins. Tip in the rhubarb, chopped into 3cm slices, and simmer for 2-3 mins until the rhubarb is cooked through, but don’t overcook it as it will go mushy. Let it cool down.

Place cream, vanilla sugar and rose essence in a bowl. Whip it until it’s soft. Do not overwhip.

Gently fold through rhubarb, using a straining spoon to drain most of the syrup. Fold into the cream and then spoon into glasses, drizzling over the syrup.

It can be kept in the fridge for 1-2 hours before serving. Enjoy!

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