A Tea Inspired Ramadan with Dilmah

What Dilmah tea brings to your Sahar and Iftar table.

Fresh tea is rich in antioxidants therefore will strengthen the immune system and protect your guests from diseases especially during the fasting period.

Dilmah tea has digestive properties and helps keep the digestive system healthy and functioning properly.

Tea shakes or Tea Faluda are “hunger buster” drinks which also provide the right amount of caffeine to invigorate the system for fasting hours.

It’s great to be served as a palate cleanser during iftar, which will clean the palate and make the guest ready for the next course.

Dilmah’s newly introduced Infusions range is 100% caffeine-free, which means it can be consumed even after hours of fasting and it will still refresh you with no negative effects.

Ramadan is a time of spiritual awareness, charity, generosity and taking care of the less fortunate and poor. Dilmah is an ethical tea brand which follows the philosophy of “business is a matter of human service”. 10% of our global profits after tax go towards helping those less fortunate, and that happens through every box of Dilmah tea you buy. Visit www. mjffoundation.com for more info.

Sahar Include a Dilmah Earl Grey Banana Tea Shake in your menu for energy and caffeine.

Ingredients • 4g Dilmah t-Series The Original Earl Grey • 2 teaspoons plain yoghurt • 50ml sugar syrup • ½ a banana • Ice Method • Brew Dilmah t-Series The Original Earl Grey in 150ml of water for 5 minutes.

• Strain and extract 100ml of brewed tea. Pour into a Collins Glass.

• Add the plain yoghurt, sugar syrup, and banana and blend.

• Top off with a few cubes of ice.

Iftar Dates with Tea Shakes made with Dilmah Earl Grey Tea or Dilmah Rose with French Vanilla Tea

Dilmah Rose with French Vanilla Tea Faluda

Ingredients • 4g Dilmah Rose with French Vanilla Tea • 80ml condensed milk • ½ scoop vanilla ice cream • 10 cubes of Strawberry Set Jelly Method • Brew 4g of Rose with French Vanilla Tea in 200ml of water for 5 mins, strain and extract 150ml of brewed tea.

• Mix condensed milk with brewed tea.

• Blend with vanilla ice cream and 3 cubes of ice.

• Add strawberry jelly cubes and pour the drink.

Earl Grey Tea Shake

Ingredients • 4g Dilmah Earl Grey Tea • 3 Scoop of Vanilla Ice Cream • 5ml Sugar Syrup • 3 Ice cubes Method • Brew 4g of Dilmah Earl Grey Tea in 200ml of boiling water for 5 minutes.

• Strain the tea leaves and extract 150ml of brewed tea.

• Pour the tea and balance ingredients into a blender and mix for about 2 minutes.

• Pour into a glass and serve.

Omani Dates with spicy chocolate ganache paired with Prince of Kandy hot tea or Rose with French Vanilla Tea Faluda

Omani Dates

Ingredients Spicy Chocolate Ganache: • 500ml cream • 3 bird’s eye chilli • 600g chocolate Chocolate Feuilletine: • 200g chocolate • 100g feuilletine • 50g nougat paste Method Spicy Chocolate Ganache: • Boil cream with chilli and remove from the fire.

• Add the chocolate and stir until the chocolate melts.

• Cool down and portion into desired shapes.

Chocolate Feuilletine: • Mix together all the ingredients and roll into sheets.

• Cut into desired shapes.

Arabian Treasure Arabian dates combined with Dilmah’s Vivid Ceylon Tea with Chocolate and Mint and Dilmah Uda Watte Single Region Tea with a hint of Cinnamon.

Ingredients • 60ml Uda Watte Tea, brewed to preference.

• 120ml Ceylon Tea with Chocolate and Mint, brewed to preference.

• 60ml Date Purée (100g pitted dates puréed with 200ml water).

• 1 Cinnamon Stick to garnish.

Method • Blend all ingredients together.

• Serve warm in a heated Arabian teacup with a cinnamon stick.

Tea Digestive The Duke

made with Dilmah Uda Watte Tea or Dilmah t-series Nuwara Eliya Pekoe Tea Ingredients • 2.5g Dimah Uda Watte Tea or Nuwara Eliya Pekoe Tea • Saffron • Pinch of ground black pepper • Pinch of ground cinnamon • 1 barspoon of sugar (optional) Method • Brew Dilmah tea for 4 mins in 200ml of water, strain and extract 150ml of brewed tea.

• Place the black pepper and cinnamon in a snifter.

• Place a metal teaspoon in the glass.

• Pour the fresh brewed tea into the glass.

• Remove the spoon. Add the saffron.

Palate Cleansers Tea Granita made with Dilmah Pure Ceylon Green Tea with Lemongrass Ingredients • 3 cups boiling water • 4 regular-sized tea bags Dilmah Green tea with Lemongrass • 1/2 cup honey • 3 tablespoons fresh lemon juice Method • Pour boiling water over tea bags in a medium bowl, cover and brew for 5 minutes.

• Add honey and lemon juice and stir to combine.

• Cool completely and pour mixture into an 8-inch square baking dish. Cover and freeze 8 hours or until firm.

• Remove tea mixture from freezer, scrape entire mixture with a fork until fluffy.

Turkish Kebab

paired with Dilmah Silver Jubilee Gourmet Ceylon Rose & Mint Tea or Dilmah t-Series Rosehip & Hibiscus.

NATURAL ROSEHIP WITH HIBISCUS

Main Course Chicken or Mutton Biriyani

paired with Dilmah Brilliant Breakfast Tea or Dilmah Earl Grey Tea.

Kunafeh

paired with Dilmah Vanilla Ceylon Tea

Dessert Chocolate Cake

paired with Dilmah Moroccan Mint Green Tea

White Chocolate and Dilmah Spice Chai Tea-infused Fudge Ingredients • 500g glucose • 120g butter, chopped • 620g thickened cream • 1500g white sugar • 700g white chocolate, chopped • 3 tea bags Dilmah Exceptional Ceylon Spice Chai • Edible silver leaf, to serve Method • Grease and line the base and sides of a 25 x 35cm slab pan with baking paper, allowing the sides to overhang.

• Combine the glucose, butter, cream and sugar in a large saucepan over low heat. Cook, stirring, for 10 minutes or until sugar dissolves.

Increase heat to high and bring to a simmer. Cook, without stirring, until mixture reaches 120°C (softball) on a candy thermometer.

Remove from heat.

• Place the chocolate in a large heatproof bowl. Tear the Ceylon Spice Chai tea bags and add the tea leaves into the sugar syrup. Stir to combine. Pour over chocolate and stir until chocolate melts and mixture is smooth. Pour into the prepared pan. Set aside for 6 hours or until fudge is firm to the touch and set.

• Turn fudge onto a clean work surface. Cut into small squares and top with silver leaf to serve.

Dilmah Earl Grey infused

Chocolate Truffles Ingredients

• 2/3 cup (160ml) thickened cream • 40g unsalted butter, chopped • 2 teaspoons loose Dilmah Exceptional Elegant Earl Grey tea leaves (or Earl Grey from Dilmah t-series or Vivid ranges) • 170g fine-quality bittersweet chocolate (not unsweetened), finely chopped • 100g feuilletine • Murray River pink salt, to decorate Method • Combine the cream and butter in a small saucepan over high heat.

• Bring to the boil, remove from heat.

• Add the Dilmah Earl Grey tea leaves and stir to combine, set aside for 5 minutes to infuse.

• Place the chocolate in a heat-proof bowl.

• Pour hot cream through a fine sieve over the chocolate, pressing with the back of a spoon to squeeze as much cream as possible through.

• Stir until chocolate melts and mixture is smooth.

• Cover with plastic wrap and place in the fridge for 2 hours or until firm.

• Line an oven tray with baking paper.

• Place the feuilletine and crushed Earl Grey tea leaves in a bowl.

• Roll a teaspoon of chocolate mixture into balls and roll in the feuilletine & Earl Grey tea mix to coat.

• Place on the lined tray and repeat with remaining chocolate mixture.

• Top truffles with pink salt to serve.

RAMADAN KAREEM www.sevenstartea.com

MJF Holdings Ltd 111 Negombo Road, Peliyagoda, Sri Lanka. ( +94 11 482 2000 Fax +94 11 482 2001 info@dilmahtea.com www.mjffoundation.org www.dilmahtea.com wwwdilmahconservation.org www.facebook.com/dilmah www.twitter.com/dilmah www.dilmahtea.com/dilmah-arabia

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