Ingredients (2 cups):

• ¼ l strong, hot coffee prepared with BRITA-filtered water
• 5 t cream
• 4 cl kirsch
• Sugar

Preparation:
Pour the hot coffee into the cups, add cream and kirsch and sweeten to taste. Stir and serve immediately.

• 1/8 l strong, hot mocha prepared with BRITA-filtered water
• 2 level dsp sesame seeds
• 2 dsp honey

Preparation:
Boil the mocha with the sesame seeds and honey for five minutes. Serve immediately.

Ingredients (4 glasses):

• 500 ml tub of vanilla ice cream
• ½ l strong coffee prepared with BRITA-filtered water and chilled
• 4 dsp amaretto liqueur
• 200 ml cream
• 1 sachet of vanilla sugar (to taste)
• Hazelnut brittle

Preparation:
Place two dollops of vanilla ice cream in each glass. Pour over liqueur and fill up with cold coffee. Whip cream stiffly with vanilla sugar to taste and decorate glasses with a generous topping of whipped cream. Sprinkle over hazelnut brittle and serve.

4 glasses:

Ice cube ingredients:

• 500 g ripe strawberries, wiped and washed
• 3 dsp icing sugar
• Juice of ½ lemon
• Ice cube tray

Tea ingredients:

• 150 g ripe strawberries, washed and wiped
• 1 dsp icing sugar
• 6 dsp Ceylon tea
• ½ l BRITA-filtered water
• 8 t rose petals (e.g. from the chemist)
• 4 t sugar
• Juice of ½ lemon

Ice cube preparation:
Roughly chop the strawberries, mix with icing sugar and lemon juice and leave to steep for about half an hour. Purée in the mixer, pour into the ice cube tray and freeze for at least five hours.

Tea preparation:
For the tea: put aside four strawberries, cut the rest into lengthways slices and mix with the icing sugar. Pour the boiling water over the tea and rose petal mixture. Leave to steep for two to three minutes and then strain. Add sugar and lemon juice to taste.

Tip the strawberry ice cubes into four narrow glasses, together with the sliced strawberries and pour over the hot tea. Decorate the edges of the glasses with the remaining strawberries.

Ingredients:

• 1 t black tea with peach blossom
• ¼ l BRITA-filtered water
• 40 g dried untreated apricots
• 1 vanilla pod
• Crushed ice
• Ice-cold sparkling wine
• Peach blossom or small mint leaves to decorate

Preparation:
Brew the peach tea with ¼ l boiling water, leave to steep for four minutes, then strain through a tea strainer. Finely chop the dried apricots, scrape out the inside of the vanilla pod and add to the hot tea together with the chopped apricots. Allow to cool and purée. Pour a little of the purée into the glasses and fill up with crushed ice and sparkling wine. Decorate with blossom or mint leaves.

Ingredients:

• 1 canteloupe melon
• 2 limes
• 3 stalks of lemon balm
• 8 dsp grenadine
• ½ l BRITA-filtered water
• 6 t Ceylon tea
• 2 dsp honey
• Ice cubes

Preparation:
Cut the melon in half, remove pips and divided into eight slices, peel and cut the fruit into 2 cm pieces. Cut the lime peel into paper-thin spirals. Squeeze out the peeled limes. Cut the leaves of two stalks of lemon balm into thin strips. Mix together melon, strips of lemon balm, lime juice and grenadine and chill in the fridge for 30 minutes. Pour the boiling water over the tea, steep for two to three minutes then strain. Drain off the liquid from the melon pieces and stir into the hot tea with the honey.

Fill glasses two thirds full of ice cubes, add melon pieces and strips of lemon balm. Fill up with the hot tea and decorate with lemon balm leaves and a piece of lime peel.

Ingredients:

• 4 stalks of lemon grass (e.g. from Asian supermarkets)
  3/4 l BRITA-filtered water
• Honey or brown sugar
• If liked, a little preserved stem ginger syrup

Preparation:
Cut the stalks of lemongrass into 3 cm slices with a heavy knife. Place in a saucepan and boil for three to four minutes with ¾ l water, then leave to steep for five to six minutes. Pour the tea through a strainer into a pre-warmed pot and sweeten with honey or brown sugar. In summer the tea can also be served cold with ice cubes and a little preserved stem ginger syrup.

For 10-12 persons:

Ingredients:

• 10 g agar-agar (e.g. from Asian supermarkets)
• 1 l BRITA-filtered water
• 175 g sugar
• 10 g Japanese green tea powder (machta)
• 2 dsp mirin (sweet Japanese rice wine)
• 10 cherry leaves
• 20 g brown sugar

Preparation:
Mix agar-agar with the sugar and 1 l of warm water in a saucepan and leave to stand for five minutes. Add green tea and mirin and allow everything to come to a vigorous boil.

Pour the liquid into a rimmed container to a depth of around 2 cm, allow to cool and chill for around two hours. Turn out the tea jelly onto a chopping board and cut to shape, e.g., with a six-pointed pastry cutter (approx. 10 cm in diameter).

Dust the jelly stars with brown sugar and arrange on a dish with cherry leaves.