What you'll need
Toffee Break: A Little After-Dinner Indulgence
Your cuppa has saved room for pudding.
A little dark brown sugar, a dash of vanilla and a splash of cream give your familiar decaf cuppa a richer finish. Think gentle toffee notes, proper tea and an excellent reason to put your feet up.
No frothing required. Just stir, sip and settle in.
How to make it
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Brew your tea in 200ml of freshly boiled water for the time recommended on the pack.
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Strain the leaves, then stir in the dark brown sugar until fully dissolved.
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Add the vanilla extract and stir.
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Slowly pour in the double cream, give it a gentle stir and taste.
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Find somewhere comfortable. You’re on a Toffee Break.
Where does the toffee flavour come from?
Dark brown sugar brings a deeper, treacly sweetness than white sugar. Together with vanilla and cream, it gives the tea a gentle toffee-like character without needing a separate sauce or syrup.
It’s a nod to the pudding trolley rather than a whole dessert in your mug. The tea should still have its say.
Dark brown soft sugar is a good starting point. If you’re using dark muscovado, expect a stronger molasses flavour.
How creamy should I make it?
Start with one tablespoon of double cream. It adds richness without turning this into a big milky drink.
Fancy a little more? Add another small splash once you’ve tasted it. Cream can soften the tea flavour quickly, so a little goes a long way.
For a dairy-free version, try a pourable plant-based cream suitable for hot drinks. The flavour and richness will vary, so start small.
Make it your moment
Make one after dinner, pour it alongside a biscuit or take five when the washing-up can wait.
It’s a small upgrade for those evenings when you fancy something a little indulgent, with very little effort.
Proper tea, a toffee-like twist and a splash of cream.
Go on. Take a Toffee Break.
