Tea Inspired Recipes
  • Ginger & Irish Honey Cordial (25 ml)
  • Lime juice (20 ml)
  • Ginger ale
  • Add the Gold Blend Tea infused Tullamore D.E.W, Ginger & Irish Honey Cordial & Lime juice to the shaker
  • Shake over ice
  • Empty into glass
  • Top up with Ginger ale and garnish with fresh ginger & dehydrated lime
  • 120g Dark Chocolate
  • 90g Butter
  • 30g Castor Sugar
  • 2 Barry's Tea Organic Peppermint tea bags
  • 1 Egg Yoke
  • 30g Hazlenuts
  • Soak the Barry's Tea Organic Peppermint tea bags in 50ml of boiling water for 20 minutes.
  • Place a Pyrex dish over a pot of boiling water making sure that the bowl doesn't actually touch the water.
  • Remove the tea bags and place the infused water into the bowl, adding in the chocolate, butter and sugar. Stir gently allowing the mixture to melt.
  • Take the bowl off the heat and leave to cool for a few minutes, then whisk in your egg yoke.
  • Place the bowl in the fridge for 5-6 hours to set.
  • Crush your hazlenuts into a coarse powder.
  • Taking teaspoons of the chocolate mixture, roll into small balls with your hands.
  • Roll these individual balls in the coarse hazlenut powder and voilà....welcome to truffle paradise!