Easy recipe

Co-founder of elegant, nautically themed Parisian bar CopperBay, Aurélie Panhelleux invented a recipe exclusively for Palais des Thés based on the new Andalusian garden herbal tea.

Preparation Place the milk, cream, sugar, vanilla sugar and tea in a saucepan and heat. As soon as the mixture starts to bubble, remove from the heat and leave to infuse for 4 minutes. Remove the tea. In a separate saucepan, melt the chocolate over a low heat, then whisk vigorously into the milk mixture. Serve hot in a large mug.

Preparation Infuse the tea for 4 minutes in water heated to 9°C. Add the honey and leave to cool in the fridge. Once chilled, add the lime concentrate.

Preparation Add 2g English Garden to the lemonade and leave to infuse in the fridge for 3 to 4 hours. Remove the infused leaves. Decorate with mint leaves before serving. Serve.

Preparation Infuse 2g of Tropical Garden in 1 litre of water. Leave to infuse at room temperature for 2 hours. Remove the infused leaves. Pour half of the liquid into an ice cube tray and freeze. You will now have 5 ml of Tropical Garden plus ice cubes made with Tropical Garden . In the measuring jug, combine the Tropical Garden infusion with the vodka, Grand Marnier and sugar cane syrup. Add the ice cubes. Serve in large clear glasses.

Preparation Infuse 8g Spring Tea in the artisan lemonade for 3 minutes. Remove the infused leaves. Place in the fridge for at least 1 hour. Add a few mint leaves before serving. Serve.

Preparation Infuse the Hammam Tea in the water at room temperature for 3 minutes. Remove the infused leaves. Pour the tea into an ice cube tray and place in the freezer. When the ice cubes are ready, crush them, then mix with a few raspberries, the runny honey and the lemon juice. Serve.

Preparation Infuse 1g of Fruit Garden in 5 ml of water. Leave to infuse at room temperature for 2 hours. Remove the infused leaves then place the liquid in the fridge to cool for at least an hour. Fill each glass with 1/3 Fruit Garden and 2/3 Crémant d’Alsace. Serve.