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
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
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!