Steeped in Tradition: Tea-Infused Recipes for Burns Night

Steeped in Tradition: Tea-Infused Recipes for Burns Night…

Raise a toast to the Great Chieftain o’ the puddin-race, no dram required. This Burns Night is about Scotland’s flavours, stories, and rituals, explored through the quiet decadence of tea.

From the coastal character of Isle of Harris Gin Tea, infused with hand-harvested sugar kelp from the island’s shores, to the deep, warming notes of Tomatin Whisky Barrel Aged tea, aged in Highland oak barrels, every cup carries the spirit of the evening without the alcohol. Familiar, comforting, and rooted in place.

This is Burns Night brewed differently. A table set for indulgence, where tea finds its way into the menu itself. From savoury dishes to a reimagined cranachan finished with a whisky tea syrup, these burns night recipes honour tradition while gently reworking it.

Set the table. Pour the kettle.
With these Recipes for Burns Night A Scottish evening of decadence awaits, steeped not stirred.

Tomatin Whisky Tea Cranachan

Gather

• 150g Scottish raspberries
• 40g of Scottish Oats
• 300ml double cream
• 20ml of Tomatin Whisky Tea Syrup
• A small pinch of sea salt

Whisky tea syrup – Add 2 heaped teaspoons of Tomatin Whisky Tea to 100ml of freshly boiled water, add 100g of sugar and stir until fully dissolved. Steep for 3 minutes and strain the tea leaves and allow to cool.

Method

• Toast the oatmeal in a dry frying pan over a medium heat, stirring often, until golden and nutty. Remove from the heat and allow to cool completely.
• Lightly whip the double cream until it forms soft peaks. Do not overwhip.
• Fold 2 tsps. of Tomatin Whisky Syrup through the cream.
• Lightly crush half of the raspberries with a fork, leaving the rest whole.
• Gently stir through most of the toasted oatmeal, reserving a little for the top.
• Spoon the cream mixture into glasses, layering with the crushed and whole raspberries & Whisky syrup.
• Finish with the remaining oatmeal and a few extra raspberries.
• Serve immediately, or chill briefly before serving.

Tomatin Whisky Old fashioned

Gather

• Tomatin Whisky Barrel Aged Tea
• 1 Orange
• Maple Syrup
• Angostura Bitters
• Ice

Method

• Brew 2 tsp of Tomatin Whisky Tea in 300ml of boiling water, remove the leaves after 5 minutes.
• Whilst the tea is brewing carefully cut 2 thin strips of orange rind a couple of cm thick.
• Cut the orange in half and squeeze out 30ml of juice.
• In a mixing glass add 20ml of maple syrup, orange juice and a big dash of Angostura Bitters.
• Add in the strained cooled tea, top with ice and stir for a couple of seconds to chill.
• Strain into a rocks glass with fresh ice.
• Wrap the orange zest around the straw and gently squeeze to release the oils into the glass & drop in the zest.

Isle of Harris Gin Lemon Curd Martea-no

Gather
• 80ml Isle of Harris Gin Tea brewed & chilled
• 30ml Freshly squeezed lemon juice
• 10ml Simple Syrup
• 1 tsp Lemon curd

Method

• Into a cocktail shaker, add the Isle of Harris Gin Tea, lemon juice, simple syrup and lemon curd.
• Shake to combine, then add a handful of ice and shake again.
• Serve in a chilled martini glass with a lemon spiral.