A High Tea is a meal that consists of different kinds of food, which you can eat either at noon or in the afternoon.
The meal comes with a variety of sandwiches, pastries, and cakes. The meal may also include some sweets, small savoury dishes, and alcoholic beverages.
“High tea” is considered to be an informal event where the conversation takes place during meals, while the term “afternoon tea” suggests a more refined affair with dainty sandwiches on fine china accompanied by traditional British scones with jam and clotted cream. It’s usually served around 5 pm right after work hours or between 3-5 pm which makes it basically late lunch/dinner time for most people except in the UK and Australia where it’s a common afternoon tea time.
The Difference between High tea and Regular tea
The main difference between high teas and regular teas is the kind of food that comes with them. They usually include sandwiches, small cakes, scones, sweets, and some other light meal choices too. The meal includes alcoholic beverages such as champagne or wine or any other choice for adults to have fun while having something to eat at the same time.
Top best high tea Menu
Now that you have a basic idea about what high tea is, let’s check out some of the best high tea menus from around the world. These are great ideas to try at your next party or just make them anytime for yourself if interested. The choice is completely yours. So without wasting any more time here are the top 10 best high tea menus from around the world! For all those cake lovers this menu might be the one for you!
Serves 4 to 6 people
1/2 cup soft brown sugar 2 tablespoons cornstarch 5 cups pure apple juice 1 tablespoon freshly grated orange zest 2 cinnamon sticks 8 whole cloves 1 cup cognac, Armagnac, Calvados, or other brandy 1 cup unsweetened cream or non-dairy whipped topping, optional Freshly grated nutmeg
Directions 1. Combine the brown sugar and cornstarch in a medium saucepan. Add half of the apple juice, whisking until smooth. 2. Stir in the remaining apple juice, orange zest, cinnamon sticks, and cloves. Cook over medium-high heat, stirring constantly until bubbling thickens slightly and has reached the simmer point (small bubbles should cover most of the surface area). 3. Remove from heat; stir in Cognac or brandy. 4. Ladle into heatproof cups or mugs to serve immediately with freshly grated nutmeg on top for dusting if desired
1 (6 oz.) pkg. fresh strawberries, hulled and halved 4 Tbsp. sugar 1 c. pineapple juice 2 cans (20 oz. each) crushed pineapple, undrained 6 Tbsp. cornstarch 6 Tbsp. cold water 6 egg yolks 6 cups half-and-half 3/4 c. sugar 1 tsp. vanilla extract
Directions Stir together the strawberries, 4 tablespoons sugar and pineapple juice in a large bowl; set aside for about 20 minutes to allow juices to form, stirring occasionally to coat fruit with juices Add crushed pineapple with juice; mix well Set aside Whisk together cornstarch and water in a small sauce until smooth Stir in egg yolks Place 1 cup of the half-and-half in a large saucepan; cook over medium heat until scalded, stirring constantly Pour into cornstarch mixture, slowly stirring to combine well Gradually add remainder of half-and-half, sugar and vanilla Stir constantly over low heat until scalding again Strain strawberry mixture through a fine sieve into saucepan Discard fruit Reserving 2 tablespoons of strawberries set aside for garnish Whisk gently until all ingredients are blended together and no lumps remain (this may take up to 5 minutes) Warm individual cups or mugs with pineapple juice in microwave Set aside Pour hot strawberry custard filling into warmed mugs Top with reserved fresh strawberries.