Branston Pickle and cheese is a combination were all used to.
The acidic pickle cuts through the creamy cheese and it just works.
But what about Branston and tea? That might take a little more persuading.
To celebrate Afternoon Tea Week, which starts tomorrow, the brand has created a brew infused with the spread.
They teamed up with Quinteassential founder and tea designer Bernadine Tay to create the special recipe.
The tea is a drink that can be paired with cheese – as a non-alcoholic alternative to red wine.
To create the perfect pairing, Bernadette focused on achieving a similar pH level to cheddar cheese – between 5.1 and 5.4.
The recipe uses the recently launched Branston Smooth Pickle to help it dissolve in the water.
Its paired with fruit tea, black tea as well as orange, apple, lemon and celery leaves.
Bernadine Tay said: Every cheese lover knows that a cheese sandwich with Branston Pickle is an ideal pairing.
The Branston Pickle-infused tea marries both cheese and pickle to celebrate one of the nations favourite occasions – afternoon tea.
The Branston tea recipe
Branston Lovers Tea Recipe (for one 500ml teapot)
1 fruit teabag (should contain hibiscus)
1 black teabag (any breakfast tea blend)
2 heaped teaspoons of Branston Smooth Pickle
3 thin orange slices
4 apple slices
1 slice of lemon
Small bunch of celery leaves
2 heaped teaspoons of honey (optional but recommended)
- Mix all ingredients and add hot water before allowing to steep in the teapot for approximately 5 – 7 minutes. Strain the mixture into a cup.
- To serve hot, serve immediately in small teacups or shot glasses and sip with a cheese and pickle sandwich.
- To serve iced,Read More – Source