Brewing Instructions, serve Hot.
Hot Tea: 1 slightly heaping teaspoon of loose tea for each 8 oz. of boiling water (212 degrees), steep 3- 7 minutes. Milk & sugar as desired.
Pairing Suggestions: Rye toast and jam, carrot cake, baked ham sandwiches. Sunny side up eggs with toast. Also enjoy with Irish Steele Cut oats.
DESSERT: ORANGE PEKOE & GRAND MARNIER SOUFFLE
1/2 cup water
2 tbs. Grand Marnier
1/2 cup heavy cream
10 tbs. granulated sugar
3 eggs, separated
5 g Irish Breakfast tea bags
Whip heavy cream with 2 tbs. sugar and refrigerate. Separate eggs and add 4 tbs. of sugar to the yolks and whip until thickened and light yellow in color. Set aside. Whip egg whites to a light foam and slowly add the remaining 4 tbs. of sugar, whipping until stiff peaks are formed. Heat water and steep tea bags, and leave to brew for four minutes. Squeeze bags to draw out all the flavorful liquor of the brewed tea. Place tea on the stove and bring to a boil; simmer at medium heat uncovered until reduced two-thirds. Remove from heat and cool. Place yolk mixture in a double boiler with tea liquid and temper over warm water until the tea liquid reaches a ribbon stage. Pour into a large mixing bowl and fold in egg whites, then fold in chilled cream. Add Grand Marnier and pour entire mixture into a souffle mold, ramekins or chocolate cups. Refrigerate.