Preparation
Step 1: Prepare the ingredients
- Put 8 g of “ Un soir de Noël ” tea in 3 muslin bags and infuse them for 12 to 15 hours in spring water.
- Bring the water and sugar to the boil, add the vanilla cut in 2 and let infuse.
- Cool before storing in the refrigerator at 4 c°
- Cut the oranges into thin slices 3 mm thick, spread them on a sheet of baking paper and put them in the oven.
- Set the oven to 55°C.
- Dehydration can take 2 to 6 hours, depending on the thickness of the slices and their water content. Turn the slices every hour.
- Store in a dry place
step 2: the mocktail
In the shaker,
- 105 g of brewed tea
- 5 g of lemon juice, squeezed
- 10 g of vanilla syrup
- 25 g pineapple puree
- 15g of Cointreau
- 3 g of ginger, crushed
- In a shaker, press the ginger using a pestle, add all the ingredients and the ice cubes.
- Mix and shake everything.
- Add the egg white and shake again
Serve in a tall, straight-sided whisky glass, straining through a sieve.
Step 3: Assembly and finishing
- Add the dried oranges and a little cinnamon powder to the top of the glass.
“A Christmas Eve” tea
- “ One Christmas Eve ”:
Discover a black tea from China, combined with roasted pineapple, candied orange peel, and exotic Christmas spices. A warming tea with natural and fragrant aromas, ideal for warming up the end-of-year celebrations.
