Celebrate Hogmanay: Irresistible Tea-Infused Recipes to Ring in the New Year

As the year draws to a close, Hogmanay offers the perfect opportunity to celebrate in style, whether you’re hosting a lively party or enjoying a quiet, cosy evening at home. This year, why not add a touch of creativity to your festivities with tea-infused recipes? These drinks bring warmth, flavour, and a touch of sophistication to your Hogmanay celebrations.

Here’s a collection of tea-infused recipes, perfect for any Hogmanay plan, whether you’re toasting with friends or snuggling up by the fire.

Caramel Cookie Hot Buttered Rum

Makes 2 

Gather 

100ml of spiced rum | Substitute 100ml of cloudy apple juice if you don’t drink alcohol.

20g of unsalted butter 

30g dark brown sugar 

Orange bitters 

1 orange 

Toasted Caramel Cookie loose leaf tea 

Method  

Brew 2 tsp. of Toasted Caramel Cookie in 300ml of freshly boiled water and leave for 5 minutes for an intense infusion. Meanwhile mix the sugar and butter in small pan and over medium heat allow to melt and combine and remove from heat.  

For garnish remove the rind of the orange with a pairing knife or canal cutter and twist around a straw to create a garnish.  

Juice the orange and add 20ml to the pan alongside a splash of orange bitters, the rum, and strained tea and stir. Divide into 2 serving glasses and garnish with orange zest.

Mull it Over Warmer 

Makes 2 

Gather 

2 tsp. Let’s Mull It Over Infusion Tea 

250ml of red wine | Substitute 250ml of cranberry juice for an alcohol free recipe.

1 orange  

1 tbsp. Brown sugar (optional) 

2 sprigs of rosemary for garnish (optional) 

4 raspberries for garnish (optional) 

 Method  

In a small pan over medium heat mix 250ml of red wine – a merlot works great. With 200ml of water and 2 tsp. Of tea, squeeze the juice of half the orange and add in a tbsp. Of dark brown sugar (can be omitted depending on wine, add last after tasting if you prefer less sweetness)   

Allow to simmer gently for 10-15minutes until all the flavours have infused and remove from the heat. 

Prep your garnish by removing bottom half of rosemary leaves from the sprig and spearing the berries. Pour onto serving cups and garnish with rosemary.