“Ham braised in nilgiri with masala spices” by Gilles Brochard

“Ham braised in nilgiri with masala spices”

“The Tea Box” by Gilles Brochard


1   good-quality ham quarter

2   tablespoons nilgiri tea

2   teaspoons garam masala

1   tablespoon vegetable oil or clarified butter


Preheat oven to 400 degrees Fahrenheit.  Place ham in a roasting pan.  Score the top in both directions, making one-inch squares.

Heat 2 cups water to just below boiling and steep the nilgiri leaves for 5 minutes.  Strain.

In a saucepan, gently heat the garam masala in the oil or clarified butter until fragrant.  Mix in the tea, then pour mixture over the ham.

Bake the ham 20 to 25 minutes, basting frequently.

Cut into slices and serve with a bit of the tea infusion around it.

“Iced tea of the mists” by Gilles Brochard

“Iced tea of the mists”

“The Tea Box” by Gilles Brochard


2    cups water

3    tablespoons Darjeeling tea leaves

4    blanched almonds

4    teaspoons amaretto


Heat the water to 185 degrees Fahrenheit.  Put the tea leaves into a teapot and pour the hot water over them.   Steep for 4 to 5 minutes, then strain them out.

Cool the tea for 20 minutes in the uncovered teapot.

Serve in large glasses with ice cubes.  Place almonds on top.  Add 1 teaspoon of amaretto per glass.

The tea can also be steeped in cold water overnight using double the quantity of tea leaves.  Always keep the lid on during steeping.

“Earl Grey chocolate tea” by Gilles Brochard

“Earl Grey chocolate tea”

“The Tea Box” by Gilles Brochard

1        cup whole milk

1        cup heavy cream

2        tablespoons brown sugar

1        vanilla bean, halved lengthwise, seeds scraped out and reserved

¼       star anise

½       cinnamon stick

1-1/2  teaspoon Earl Grey tea

4         ounces fine-quality semisweet chocolate

Combine milk, cream, brown sugar, vanilla bean with seeds, star anise and cinnamon.  Bring almost to boil, then remove from heat.

Steep the tea in this mixture for 10 minutes.   Meanwhile, melt the chocolate in a double boiler.

Pour the tea brew into the chocolate, whisking until smooth, Strain.


Serve hot.