Recipes

Hot cream meets lemon juice and sets, as if by magic, into a silky spoonful; Verbena Herbal Tea Bags N°470 from Dammann Frères, pure, caffeine-free verbena harvested after flowering, add their sweet, lightly lemony freshness.

Rounds of buttery dough turning golden at the edges, then a cup of the same tea beside the cooling rack: Dammann Frères’ Vanilla Tea Bags N°212, a smooth black tea with vanilla and a comforting note of biscuit, end up in both.

Soft peaks of cold cream over raspberries and crushed almond cookies, a dessert assembled in a few minutes: Tour Eiffel Tea N°675, created by Dammann Frères with the Eiffel Tower, steeps its notes of almond, vanilla and rose into the whipped cream.

Ice, a pour of cold almond milk swirling into the tea, a few rose petals if you have them: the black tea in Dammann Frères’ Tour Eiffel Candy Box N°675, flavored with almond, vanilla and rose, becomes a Parisian iced drink for warm days.

A spoonful of jelly pooled in the middle of a cloud of whipped feta, warm pita torn by hand: Dammann Frères’ Touareg Jelly, made from the house’s Gunpowder and mint blend, brings its cool, herbaceous freshness to a dish meant for sharing.

Butter and sugar turning to caramel in the skillet, folded crêpes warming in an orange syrup, a handful of raspberries to finish: Tisane du Roy N°429 from Dammann Frères, caffeine-free with orange blossom, blackcurrant leaves and red fruits, adds its floral bouquet to the sauce.

A clove-studded slice of lemon floating in a steaming mug, honey on the spoon, the evening winding down: Dammann Frères’ Tisane du Berger Herbal Tea N°423, caffeine-free verbena and lime blossom with peppermint and orange blossom, makes a soothing toddy, with or without whiskey.

Dark chocolate melting into spice-infused milk, whisked until frothy, a pinch of cinnamon on top: Tisane de Noël N°467 from Dammann Frères, with cinnamon, cocoa beans, licorice, ginger and cardamom, turns a winter night’s hot chocolate into dessert in a mug.

Autumn light, a saucepan of milk steaming gently, cinnamon dusted over the froth: Dammann Frères’ Thé des Mille Collines Tea N°364, strong Rwandan black tea with ginger, cinnamon, cardamom, pink peppercorn and clove, lends itself naturally to a chai.

The sauce reduces until it clings to the chicken, glossy and sticky, and a last grating of orange zest wakes it up; Dammann Frères’ Soleil Vert Tea N°16, green tea with blood orange essential oil and real orange peel, gives the glaze its citrus lift.

Rounds of blood orange and pink grapefruit fanned across a platter, glistening under a light syrup, flecked with pistachio and mint: Soleil Vert Tea Bags N°16 from Dammann Frères, green tea with blood orange essential oil and orange peel, add their tangy freshness.

Crack the shells, leave them overnight in a dark marinade, and the peeled eggs appear veined like marble; Dammann Frères’ Smokey Lapsang Tea N°496, a smoked black tea in the Lapsang Souchong tradition, lends them a campfire note for a savory brunch.