3 Tea-licious Festive Recipes to Elevate Your New Year Celebrations

It’s comfort in the little things that make the festive season everybody’s favourite! The crackle of the bonfire. A handwritten festive recipe card. The dining table adorned with a bountiful spread…a spread that tells stories of tradition, togetherness, and joy and only joy.

To celebrate this warmth and comfort, we’ve brought together three delightful festive recipes for you, each of them thoughtfully curated with gentle tea notes. Truly comforting and just right for the season! Read on.

1. Kesari Bath Recipe

You won’t regret adding this Kesari Bath to your favourite festive dessert recipes. This one is, surely, your bite of bliss. Thanks to its hero ingredient, Sublime’s Blissful Blue, the recipe is a rejuvenating and refreshing treat.

Ingredients:

• 1000 grams of churiti rawa
• 1500 grams of sugar
• 75 grams of Sublime's Blissful Blue Tea extract
• 0.1 gram of dry grapes
• 0.1 gram of cashew
• 100 ml ghee
• 50 ml oil

Instructions:

• Heat 2 tbsp ghee in a heavy-bottom pan. Add rava and roast it on a low flame until it turns light golden. Once roasted, set it aside.
• Next, prepare the Sublime’s Blissful Blue Tea by combining 1 part tea to 3 parts water.
• Reduce the flame and gradually add the roasted rava to the tea, stirring continuously to avoid lumps. Cook on a low flame until the rava absorbs the liquid and thickens.
• Now, add sugar to the mixture and stir well. Put the remaining ghee and cook until it separates from the mixture.
• In a separate small pan, fry cashews and raisins in a little ghee until they are golden brown. Mix them into the kesari.
• Turn off the flame and let it rest for 5 minutes to get the perfect texture.

That’s it! Serve it warm, garnished with nuts and a few fresh blueberries.

2. Flower Fete Cookies Recipe

Trust us, once you try this, it might just become one of your favourite cookie recipes. The cookies are infused with Sublime’s Signature Flower Fete Tea blend and, therefore, are your blissful gateway to the freshness and goodness of rose, hibiscus, and lemongrass.

Ingredients:

• 200 grams of red velvet flour
• 100 grams of unsalted butter
• 80 grams icing sugar
• 50 grams of Sublime's Flower Fete Tea
• 2 tsp milk
• 1 ml vanilla essence
• A pinch of salt

Instructions:

• Dry roast Sublime’s Flower Fete Tea on low heat for 1–2 minutes.
• Ensure you let it cool. Then, grind it into a fine powder. Once done, put the tea powder through a sieve and keep it aside.
• Cream butter and powdered sugar. Wait for it to turn fluffy. And then, mix in vanilla essence and milk.
• Next, add flour, baking powder, salt, and Flower Fete powder.
• Keep mixing until a soft dough forms.
• Refrigerate for 15 minutes.
• Roll the cookie dough. Keep it ½ cm thick and cut into shapes.
• Preheat the oven to 170°C (340°F).
• Bake for 12–15 minutes. Wait for the edges to turn light golden.

And they are ready!

3. Rose Rasmalai Recipe

This rose rasmalai is made using Sublime’s Rose in Bloom tea and tastes like a festive celebration itself. Try it once, and we’re sure you’d want to add it to your list of festive dessert recipes.

Ingredients:

For Rabri:

• 1000 ml of milk
• 1000 grams of sugar
• 150 ml of Sublime's Rose Bloom Tea
• 0.1 gram of almond and pista
• 0.1 gram of saffron
• 50 grams of cardamom

For Syrup:

• 2000 grams of sugar
• 1500 ml of water
• 50 grams of cardamom pods

For Chenna (Rasmalai Patties):

• 1000 grams of milk
• 30 ml of lemon juice or vinegar
• 1000 ml of water

Instructions:

• Boil milk in a thick-bottom vessel. Switch off the flame and add diluted lemon juice gradually until the milk curdles.
• Add ice cubes.
• Strain through a muslin cloth and rinse with cold water.
• Hang the curdled milk for approximately 30 minutes.
• Knead the chenna for 8–10 minutes until smooth and soft.
• Boil sugar, water, and cardamom. Drop the chenna discs into the syrup and cook for 12–15 minutes.
• Prepare the Rose in Bloom Tea Rabri and chill.
• Squeeze rasmalai discs and soak in chilled rabri for at least 2 hours.

And it’s ready. Garnish with dried Rose in Bloom tea and slivered nuts.