Information
Customer Reviews
Recipes
| Grade |
Premium Black Tea |
| Origin |
Sri Lanka |
| Altitude |
7,000 feet |
| Aroma |
Creamy and delicious |
| Color |
Bright coppery red |
| Taste |
Smooth and creamy |
| Function |
Energizing, anti-aging |
| Ingredients |
Premium organic black tea, bergamot, vanilla, cornflower petals |
| How to Steep |
1. Add 1 tsp of tea per 8 oz cup to your Koni infuser.
2. Steep in boiling hot water for 3-4 minutes. |
Customer Reviews
Robert Rowe
I am a huge fan of Earl Greys, and this blend with vanilla is my new favorite. The vanilla blended with bergamot is fantastic!
Posted: 08/22/2011
Mine Berberoglu
I have tried this tea a long time ago, recently again, and it is one of my ultimate favorites. Earl Grey by Koni definitely is a must have in your tea collection.
Posted: 07/16/2011
Amanda Morris
This is one of my favorite black teas. The smell is like aromatherapy for my kitchen and the taste is very creamy and delicious. I enjoy it every morning while I'm getting ready for work.
Posted: 07/15/2010
Jason Gray
I usually drink Earl Grey in the mornings but this tea is my new favorite. The aroma is wonderful and the flavor is very robust. Thank you.
Posted: 02/06/2010
Phi Gerbers
This is the most delicious earl grey I've ever had, very creamy tasting and smells and tastes great! This is by far one of my favorites. Thank you so much for such a wonderful blend.
Posted: 04/25/2008
Recipes
Coconut Euphoria Chocolate Cake w Mascarpone Frosting
Author: The Tea Chick
Ingredients:
* 1 cup boiling hot KONI Creme Earl Grey (use 2 tsp of Creme Earl Grey per 8 oz cup of water)
* 3/4 cups unsweetened Cocoa powder
* 3 ounces of unsweetened chocolate, chopped
* 1-3/4 cups all-purpose flour
* 2 teaspoons baking powder
* 1-1/2 teaspoons baking soda
* 1/2 teaspoon salt
* 3/4 cup butter
* 1 1/2 cups sugar
* 2 teaspoons vanilla extract
* 2 eggs
* 1 cup milk
Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Brew 2 tsp of KONI Creme Earl Grey per 8 oz of boiling hot water for 5 minutes. Discard the tea leaves and save the tea liquid.
3. Place the chopped unsweetened chocolate and cocoa powder in a stainless steel or heatproof bowl. Pour the boiling hot (if needed, microwave the brewed tea so it is boiling hot) KONI Creme Earl Grey over the cocoa powder and stir until they have melted. Set aside to cool while you make the batter.
4. In a separate bowl, whisk to combine the flour, baking powder, baking soda, and salt. Set aside.
5. In a hand held mixer or electric mixer with the paddle attachment, cream the butter and sugar. Beat until the mixture if fluffy.
6. Add the eggs one at a time, mixing well after each egg has been fully incorporated.
7. Gradually add the vanilla and beat to combine.
8. Make a well in the flour mixture and add the milk. Beat until it is well incorporated.
9. Divide the batter evenly between the two prepared pans and smooth the tops. Bake for about 35 - 40 minutes or until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed.
10.Remove from oven and place on a wire rack. Cool completely before adding the frosting.
Chocolate Mascarpone Frosting
12oz Mascarpone Cream
3/4 cup coconut milk
1 tsp unsweetened cocoa powder
2 tbsps sugar
1 tsp of vanilla extract
* Beat mascarpone cheese with a wooden spoon till smooth. Fold in the rest of the ingredients & mix with the spoon till smooth.
Assembly
Pre assembly, toast 1 cup of coconut flakes in the oven. Set aside.
To Assemble: Place one layer of cake, top side down, on your serving plate and cover with a layer of frosting. Then place the second layer of cake, top side down, onto the first cake layer and then frost the top and sides of the cake with the remaining frosting. Can garnish with fresh fruit and toasted coconut flakes.
Enjoy with a delicious cup of KONI Creme Earl Grey.
Honey Lemon Crepes Infused with Cognac
Author: The Tea Chick
INGREDIENTS:
* 1 cup all-purpose flour
* 1/4 teaspoon salt
* 1/8 teaspoon cinnamon
* 1 cup milk
* 2 eggs
* 1/2 cup less 1 tablespoon brewed KONI Creme Earl Grey
* 2 tablespoons butter, melted
* 1 tablespoon powdered sugar
* 2 teaspoons Grand Marnier
* 2 teaspoons of cognac
* 1 ½ teaspoons lemon zest
* few drops of vanilla extract
* honey to drizzle when plating
HOW TO PREPARE BATTER:
1. Vigorously whisk all the ingredients until the crepe batter is completely smooth
2. Allow it to rest in the refrigerator for at least 20 minutes before making crepes.
HOW TO PREPARE CREPES:
1. Lightly spray the crepe pan with a little oil.
2. Pour in 2 - 3 tbsp. of batter and quickly move pan around, so that batter spreads evenly, covering the whole surface with a thin layer.
3. Let cook for about 1 minute. Then, flip with a spatula, and cook other side for about 30 seconds.
There is no one way to fold your crepes. In this recipe, I folded the crepes in fours then drizzled it with honey.
Candy Cane Martini
Author: The Tea Chick
Get your antioxidants and your buzz on with this perfect holiday treat!
INGREDIENTS:
- 3 ounces vodka infused with KONI Crème Earl Grey
- 3 ounces of white creme de cacao
- 1 ounces peppermint schnapps
- Simple syrup
- Crushed candy cane and a whole candy cane for garnish
* Simple syrup : equal parts of hot water and white sugar. Make sure the sugar is completely dissolved and the mixture is cooled before using. This can be stored in the refrigerator for weeks.
*Infuse a bottle of vodka with 1/8 cup of KONI Crème Earl Grey for 4-6 hours or overnight.
PREPARATION:
Dip the rim of the martini glass in simple syrup and then into the crushed candy cane.
Combine the vodka infused with tea, white crème de cacao, and peppermint schnapps in a cocktail shaker filled with ice.
Shake vigorously and strain into the rimmed martini glass. Garnish with a candy cane. Yum!
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