Recipe by COOKGIRl
My favorite teahouse hangout closed "shoppe" and now I'm left with only the memories of my beloved Lavender Blue tea! I tried my best to replicate it here. Let me know how well I succeeded. Do use your fanciest teapot, tea cups and saucers for drinking your tea. Dedicated to all my Aussie, Kiwi, British, tea-drinkin' Zaar friends, et al!
- 1 -1 1⁄2 teaspoon dried lavender blossoms or 2 teaspoons fresh lavender blossoms
- 2 tablespoons earl grey loose tea (best quality)
- heavy cream
- sugar cube
Directions See How It's Made
- Begin to preparing your teapot for brewing. Boil a kettle of water and pour into the teapot. Cover with lid and let set for 4-5 minutes.
- In the meantime, boil another kettle of water. Discard the water from the teapot; cool and save for watering your houseplants.
- Add the lavender blossoms and Early Grey loose tea to the tea strainer. Pour the newly boiled water into the teapot. Cover teapot with tea cosy or cotton towel and let steep 5 minutes.
- After steeping, for each teacup add appproximately 1/4-1/3 teaspoon heavy cream. Pour the tea and serve with 1-2 sugar cubes (on the saucer) per person.
- Teatime! Don't forget the sweets!
- Please note that proportions are estimated. You may have to fiddle around with the measurements to get a strength and balance of flavor that you prefer.