It is so delicious and pleasant to gather at the table at home with loved ones, drink tea or coffee, discussing business or news... Or arrange a real tea ceremony, gathering friends and brewing an aromatic drink according to all the canons. But simply enjoying delicious tea or invigorating coffee without adding anything more "substantial" to it is to deprive yourself of at least half the pleasure. What dishes and desserts perfectly complement the taste of these drinks? Let's figure it out together.
Let's start with the popular black tea. Tart, slightly astringent and bitter, it is perfect for serving with meat dishes with hot and spicy sauces or with sweet buns/curds.
If we are talking about teas with distinct "smoky" notes in the taste, then it is better to drink them with shashlik, grilled chicken or regular dark bitter chocolate.
The same black teas that contain berry flavors are appropriate to serve with desserts with berry filling: rolls, pies, and tartlets.
Green tea is lighter and more refreshing in taste and is often drunk in summer. Accordingly, it requires other "additions", not so heavy and multifaceted in taste.
A great option would be to put a plate of sliced melon on the table or a salad bowl with fruit salad, where lemon juice acts as a dressing.
Green tea with jasmine flavor goes well with dishes containing chicken, seafood and fresh vegetables.
If you have baked cakes from rice flour, then it is appropriate to serve them with green tea of any flavor.
The same seafood, salads and appetizers with them will successfully highlight the delicate taste of white tea. It is believed that white teas are good to brew and serve as a drink that allows you to refresh your taste buds between two meals (main course and dessert).
Popular among tea lovers, pu-erhs are good as a "point" after eating fatty dishes: they remove the taste of fat in the mouth and help digestion. Nuts and dried fruits will act as a dessert for pu-erh.
What to serve as a main course or dessert with coffee? It is generally believed that coffee, if it is black and without additives, will be a great addition to any food.
However, connoisseurs know that coffee varieties do differ in taste. One gives more sourness, the second is bitter, the third is perfectly balanced. This means that food for coffee should be chosen wisely so that it complements, and does not interrupt, the taste notes of the drink.
So, if you brewed Guatemalan coffee, the best dessert for it would be cinnamon buns or chocolate cream/chocolate chip cake. Kenyan coffee goes well with berries and berry desserts, and croissants go well with almost any coffee, regardless of the country of origin.
Of course, chocolate lovers will not be able to deny themselves the pleasure of enjoying their favorite product, washing it down with coffee.
If your choice is white chocolate, then it will be paired with coffee from Colombia, and milk chocolate can be consumed with all known varieties of the invigorating drink.
An interesting solution is to experiment with how different types of coffee and cheeses are combined. Some gourmets claim that the piquancy of brie cheese is revealed in the company of espresso, and cappuccino is an ideal addition to the cheese called "grana padana", which has sweet fruity notes. Or you can surprise your guests by serving cheese slices in a bowl for dessert, covered with freshly made black coffee from ground beans. Creamy cheeses such as brie and Philadelphia are good for such a dish.
Earlier we told you which month is considered the worst to start a diet .
