KUSMI TEA

Drinks

Alcoholic drinks should be consumed in moderation.

Armagnac Grog

Iced tea with Caribbean fruit

French tea punch

Campus Tea

Iced tea

Sigiriya Tea

Chocolate Tea

Iced tea

Preparation time : 5 minutes
Cooking time : no cooking required

	*Ingredients*
	- tea - water

Method
For this recipe, you can use any kind of tea (Kashmir Tchai, Anastasia, Prince Vladimir ... depending on your preference). Brew the tea and leave it to cool. Serve it with a few ice cubes and a squeeze of lemon.

Iced tea with Caribbean fruit
For 4-6 people

Preparation time : 15 minutes, the day before

	*Ingredients*
	- 1 ½ litres of spring water - 200 of brown caster sugar - 2 untreated lemons - 1 untreated lime - 4 untreated oranges	- 1 untreated pomelo - 4 cloves - ¼ teaspoon of mixed spice - 1 pinch of nutmeg - 2 tablespoons of Irish Blend tea

Method
Carefully wash the pieces of fruit, then wipe them dry.
Cut them into thin slices without peeling them.
Put them in a bowl with the cloves, mixed spice and nutmeg. Sprinkle with sugar.
Heat the water to 85°C and pour in the tea; leave to infuse for 3 – 4 minutes then pour the hot tea over the fruit.
Leave to soak overnight at room temperature.
Before serving, pass through a sieve, squeezing the fruit to extract all the juice.
Serve chilled, decorated with rings of lime, orange or pineapple.

French tea punch
For 35 glasses

Preparation time : 5 minutes
Cooking time : 15 minutes

	*Ingredients*
	- 4 bottles of Bordeaux wine - ½ litre of rum - 1 litre of water	- 250 g of sugar - teaspoons of Ceylon OP tea

Method
Heat the water to 85°C and brew the tea. Heat the Bordeaux with the rum until almost boiling. Flambé and allow to burn, then remove from the heat. Add the sugar and the tea you made. Heat up again, strain, and serve piping hot.

Campus Tea (a refreshing and stimulating drink)
For 6 glasses

Preparation time : 20 minutes
Cooking time : no cooking required

	*Ingredients*
	- ½ litre of water - ½ litre of dry white wine - 3 untreated oranges	- 4 tablespoons of sugar - 4 teaspoons of Ceylon OP tea

Method
Heat the water to 85°C and brew the tea in it for 3 - 4 minutes; strain and leave to cool. Carefully wash and dry one orange; cut three rings and drop them into the tea. Squeeze the juice from the remaining two oranges, strain it and add it to the tea with the wine and sugar. Allow to cool and then chill for 30 minutes. Stir to make sure the sugar has dissolved. Serve in large glasses 1/3 filled with ice cubes.

Armagnac Grog
For 1 person

Preparation time : 5 minutes
Cooking time : no cooking required

	*Ingredients*
	- cup of Darjeeling or Assam tea (choose Darjeeling for a more subtle flavour, Assam for a stronger flavour)	- 1 liqueur glass of Armagnac - 1 prune - 1 teaspoon of sugar

Method
Pour the cup of tea into a large heatproof glass. Add the sugar and Armagnac. Put a prune in the glass and serve.

Sigiriya Tea
For 6 cups

Preparation time : 5 minutes
Cooking time : 15 minutes

	*Ingredients*
	- ½ litre of Assam, Irish Blend or English Breakfast tea - Zest of 1 lemon (untreated) - 8 sugar lumps	- 1 large wine-glass of Cognac - 24 cherries in brandy - 1 large wine-glass of brandy from the cherries

Method
Carefully wash and dry the lemon then grate the zest. Prepare the tea with 4 teaspoons of tea and the lemon zest. Leave to brew for 3 - 4 minutes, strain and sweeten. Allow the tea to cool, then add the cognac and the brandy from the cherries. Serve in glasses, dividing out the cherries and adding ice cubes.

Chocolate Tea
For 6 cups

Preparation time :

	*Ingredients*
	3 teaspoons of cocoa 3 cups of milk	3 cups of English Breakfast tea 6 sugar lumps

Method
Set aside about one cup of cold milk, then heat the rest. Gradually blend the cocoa into the cold milk and add to the boiling milk. Beat the mixture with a whisk. Make the tea, leave to brew, strain and sweeten, then leave to cool. Mix the two preparations together and serve with ice cubes.