Ingredients
Method
-
Tea
-
Boiling water 200 ml
-
Vanilla extract 2 ml
-
Red food colouring 3 drop
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Topping (serves 10)
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Whipped cream 500 g
-
Freeze-dried raspberry powder 2 g
Preparation
-
Method
- Place the Sir Thomas Lipton English Breakfast Tea Bag into a cup. Add the boiling water and steep for 2 minutes, then remove.
- Stir in the vanilla extract and food colouring.
- Top with whipped cream and sprinkle with raspberry powder.