Nan's Irish Breakfast Recipe

Tea Blend

1. 1

   Boil water

   Bring 12 fl oz (about 355 ml) of fresh water to a rolling boil. If your water is very hard, add a pinch of baking soda to the kettle to help the tea infuse and reduce scum.

2. 2

   Pre-warm teapot or cup

   Pour a small splash of the boiling water into the teapot or serving mug, swirl to warm the vessel, then discard that water. This helps maintain brew temperature.

3. 3

   Combine teas

   Measure 2 tsp Kenyan black tea and 2 tsp Assam black tea into the warmed teapot or an infuser placed in your mug. The equal parts create a strong, malty, brisk blend typical of an Irish breakfast-style brew.

4. 4

   Pour and steep

   Pour the boiling water directly over the tea leaves so they are fully submerged. Cover the teapot or place a saucer over the mug to trap heat. Steep for 4 to 5 minutes for a strong, robust brew (4 minutes for slightly lighter, 5 minutes for fuller malt and astringency).

5. 5

   Strain

   After steeping, remove the infuser or strain the tea into a cup to stop extraction. Make sure no loose leaves remain in the cup.

6. 6

   Finish with milk and sugar

   Add 2 tablespoons whole milk (or to taste) and 1 teaspoon sugar (adjust to taste). Stir gently until the milk and sugar are fully incorporated. Taste and adjust milk or sugar for your preferred creaminess and sweetness.

7. 7

   Serve

   Serve immediately while hot. This tea pairs well with hearty breakfast foods or soda bread.