Both Good – Cold Toddy and A Chocolate Whisky Tart Pairing

Here is my first ever drink and food pairing. I came up with the idea to pair a rich dessert with a delightful and light green tea drink.  I been exploring tea in my previous post. So this pairing is to kind of show off  the awesomeness of great  tea in a drink along a great dessert. Yes. I just have said that. An awesome tea drink and a great dessert. Umm, Yes Please! Bring it right here.

Here is how I made them beauties.

For the Cold Toddy


For this particular pairing I made a Toddy virgin. However, to make it an alcoholic drink just add 25 ml of whisky of your choice per one drink.

Bits to have:

150 ml cold water

4g green tea leaves

20ml fresh lemon juice

20g honey

1 cinnamon stick


Pour water into a small saucepan over a low heat. Put in the tea leaves, honey, lemon juice and a cinnamon stick to the pan. Heat though until a light simmer. Do not let it boil. Take off the heat, cover with a lid and let to infuse for an hour or so. Pop a serving glass into a freezer. When the Cold Toddy mixture has cooled down,  pour it over ice into a chilled glass. Decorate with dried tea leaves.


For the Chocolate and Whisky Tart


I made a simple small size shortcrust pastry case. I blind baked it first.

Bits to have for the filling:

I made a sort of ganache sauce with/ Beans from 1/2 vanilla pod—>

50g dark chocolate

50g milk chocolate

25ml whisky

100ml double cream

50g crushed caramelised hazelnuts + 10g for decorating

+ A good dollop of thick double cream on the side.


I heated the chocolate and cream over a heatproof bowl over a saucepan with some simmering water. When the chocolate and cream mixture have melted, I then added whisky, vanilla beans and crushed caramelised hazelnuts. I then poured the slightly cooled chocolate mixture into a blind baked pastry case. Popped it to a fridge to firm up for a couple of hours.

Serve both together and enjoy!

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