#earlgreytea

Indulge in the rich flavors of chocolate and Earl Grey tea infused in a creamy mascarpone filling, complemented by the bright citrusy notes of tangelo in this decadent tart.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1/2 cup powdered sugar. 1/4 teaspoon salt. 3/4 cup unsalted butter, cold and diced. 2 tablespoons Earl Grey tea leaves. 1/4 cup boiling water. 8 ounces dark chocolate, chopped. 1 cup heavy cream. 8 ounces mascarpone cheese. 1/4 cup granulated sugar. Zest of 2 tangelos. 1/4 cup tangelo juice. Tangelo slices for garnish.

Instructions: Warm the oven up to 175F 350C. Put flour, cocoa powder, powdered sugar, and salt in a food processor and blend them together. Press and hold to mix. Pulse in the cold, diced butter until the mixture looks like coarse crumbs. In a tart pan, press the dough into the bottom and up the sides. Use a fork to make holes in the bottom. Set after 15 to 18 minutes in the oven. Allow it to totally cool down. Boil water and steep Earl Grey tea leaves for 5 minutes. Set aside after straining. Put chopped dark chocolate in a bowl that can handle heat. Slowly bring heavy cream to a boil, and then pour it over the chocolate. After one minute, stir it until it's smooth. Allow it to cool a bit. Put the mascarpone cheese, sugar, tangelo zest, and tangelo juice in a different bowl and mix them together until they are smooth. Slowly add the melted chocolate mixture while beating the mixture well after each addition. Put the chocolate mascarpone filling into the tart shell after it has cooled. Put the tart in the fridge for at least two hours, or until it sets. Add tangelo slices as a garnish before serving.

Prep Time: 30 minutes

Cook Time: 20 minutes

Indulge in the delightful combination of crisp shortbread cookies with the subtle aroma of Earl Grey tea. These buttery cookies are perfect for tea time or as a sweet treat any time of the day.

Ingredients: 1 cup butter, softened. 1/2 cup powdered sugar. 2 cups all-purpose flour. 2 Earl Grey tea bags. 1/2 teaspoon vanilla extract. 1/4 teaspoon salt.

Instructions: Preheat the oven to 350F 175C. Cut open the Earl Grey tea bags and empty the tea leaves into a small bowl. In a large bowl, cream together the softened butter, powdered sugar, and vanilla extract until smooth and creamy. Add the flour, Earl Grey tea leaves, and salt to the butter mixture. Mix until the dough comes together. Roll the dough into a log shape and wrap it in plastic wrap. Chill in the refrigerator for about 30 minutes. Slice the chilled dough into rounds, about 1/4-inch thick. Place the cookie rounds on a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes, or until the edges of the cookies are golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once the cookies are completely cool, they are ready to be enjoyed!

Prep Time: 20 minutes

Cook Time: 15 minutes

This Earl Grey & Strawberry Granola is a great vegan breakfast or snack because it combines the fragrant flavors of Earl Grey tea with the sweetness of dried strawberries.

Ingredients: 3 cups rolled oats. 1 cup chopped almonds. 1/2 cup dried strawberries, chopped. 2 tablespoons Earl Grey tea leaves. 1/4 cup maple syrup. 1/4 cup coconut oil, melted. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: Preheat your oven to 325F 160C and line a baking sheet with parchment paper. In a large mixing bowl, combine the rolled oats, chopped almonds, dried strawberries, and Earl Grey tea leaves. In a separate bowl, mix together the maple syrup, melted coconut oil, vanilla extract, and a pinch of salt. Pour the wet mixture over the dry ingredients and stir until everything is well coated. Spread the granola mixture evenly onto the prepared baking sheet. Bake for 25-30 minutes, or until the granola is golden brown, stirring halfway through to ensure even baking. Once done, remove from the oven and let it cool completely on the baking sheet. Once cooled, transfer the granola to an airtight container for storage. Serve with your favorite dairy-free yogurt or milk, or enjoy it as a snack on its own!

Prep Time: 10 minutes

Cook Time: 25 minutes

SELEUSS - SEATTLE GREY - FIFTY SHADE OF EARL GREY

BATCHES: 1679, 1680

A refraction on the most popular tea blend, and reputed to be Anastasia’s favorite tea after “RED”. Made with fresh organic cream infused with Organic Tippy EARL GREY from GOLDEN MOON TEA, our formulated 56%+ REGINA™ Dark Milk Chocolate, along with select Bergamot Peels from Greece and Türkiye macerated into the ganache! Enrobed in a smooth 66%+ COLOMBINA™ Bittersweet Dark Chocolate and sprinkled with shredded Blue Cornflowers. Pairing: Earl Grey Teas, Merlot, Viognier and Cognac.

Tucked away in the elegant Powerscourt Townhouse in Dublin, I recently stumbled upon a real gem: The Pepper Pot café. From the moment I stepped in, the cozy ambiance and the promise of a proper sit-down felt like a warm hug. What truly elevated my tea experience was the presentation. In an age where many places opt for mugs, The Pepper Pot brought out a beautiful, classic cup and saucer for my…

This Paleo Earl Grey Pumpkin Latte is a cozy, flavorful twist on the classic pumpkin spice latte. It combines the fragrant notes of Earl Grey tea with creamy almond milk, pumpkin puree, and warm spices for a comforting beverage that's perfect for chilly mornings or evenings.

Ingredients: 1 cup brewed Earl Grey tea. 1/2 cup unsweetened almond milk. 1/4 cup pumpkin puree. 1 tablespoon maple syrup optional. 1/2 teaspoon pumpkin pie spice. 1/4 teaspoon vanilla extract. Pinch of ground cinnamon. Pinch of ground nutmeg.

Instructions: In a small saucepan, heat the almond milk and pumpkin puree over medium heat, stirring until well combined and heated through. Add the brewed Earl Grey tea, maple syrup if using, pumpkin pie spice, vanilla extract, cinnamon, and nutmeg. Stir until everything is well incorporated and the mixture is heated through. Pour the latte into a mug and enjoy hot.