What a magical afternoon getting into the Christmas spirit at Revival House for our annual Bradshaws Holiday High Tea. Revival House looked stunningly festive as always with the help from Stratford Blooms beautiful fresh greenery centrepieces. This year we welcomed many new faces from as far as Ottawa, Toronto, Milverton, Kitchener, as well as some familiar faces who have enjoyed this High Tea event before.
Chef Loreena Keely of Revival House expertly paired three of our Sloane Teas with a gourmet selection of traditional High Tea delectables.
Everyone was in their High Tea best, looking festive and fabulous it was hard to pick a ‘Best Holiday High Tea Style’ winner!
The Winner of our ‘Best Holiday High Tea’ Style shown here with her Mother. They came all the way from Toronto for this special event.
Our Celebration Medley is one of our favourite and most popular Sloane Teas this time of year. Perfect as is, but we LOVE this simple, delish and perfect for entertaining Eggnog recipe!
4 oz Eggnog
4 oz 2% Milk
2 oz Water
2 tsps Sloane Tea’s Celebration Medley – available at Bradshaws
1 Cinnamon Stick – available at Bradshaws
1 tsp of Powdered Cinnamon
Using a filter or infuser, steep 2 teaspoons of Celebration Medley in 2oz of boiling hot water.
TIP: If you love cinnamon as much as we do, we suggest you add a cinnamon stick to your steep. Not only will
it look stunning, but it will extract some spectacular flavours from the tea
Combine milk and eggnog and warm over medium/high heat. Pour carefully into spiced tea.
For optimal punch, sprinkle a pinch of dried cinnamon over the froth
Let cool to desire and enjoy!
Another one of favourite Sloane Teas is Perfectly Pear. And what sounds more perfect than Perfectly Pear Infused Sangria!
1 apple, chopped
1 bosc pear, chopped
2 handfuls frozen cranberries
1 cup pear juice (ideally fresh squeezed)
1 bundle of Rosemary
1 bottle of white wine
1 can of club soda
Sloane’s Perfectly Pear tea
1. Cold steep 5 teaspoons of Perfectly Pear tea in 32oz of filtered water in the fridge overnight. In the morning, strain out the leaves, then pour the iced tea into a jug or punch bowl.
2. Add half a bottle of wine and the pear juice to your iced tea. Next, add the fruit and a few sprigs of rosemary. Stir, then top it off with more wine and club soda to add a bit of sparkle. Serve chilled with festive straws and a rosemary sprig garnish!
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