Milk Oolong Burrata with Honey, Apricots and Toasted Almonds
A simple, elegant plate of creamy burrata sat over a Milk Oolong–infused honey, fresh apricots, and toasted almonds—five minutes to assemble, restaurant beautiful.
Sometimes the best 'recipe' is barely a recipe at all. This plate of burrata with Milk Oolong honey relies on three excellent ingredients—great cheese, perfectly ripe apricots, and a thoughtful honey—plus one quiet trick: infusing local honey with Milk Oolong leaves for a few hours until it carries the tea's floral, buttery aroma.
Burrata is the ideal cheese here because it is essentially mozzarella wrapped around a center of stracciatella and cream. When you cut it, the cream spills out and meets the tea-infused honey, creating a sauce on the plate that tastes like nothing else. A soft fresh ricotta works too if burrata is hard to find.
Apricots are the chosen fruit because their floral sweetness mirrors Jin Xuan's orchid notes perfectly. If apricots aren't in season, use fresh figs, ripe white peaches, or even Cara Cara orange segments. Avoid very acidic fruit—it overpowers the tea-honey.
Toasted almonds, flaky sea salt, and a few small basil leaves complete the plate. Serve at room temperature with thin slices of grilled sourdough on the side. A cup of fresh Milk Oolong alongside doubles down on the pairing.
Ingredients
- 2 large balls of burrata (about 250g total)
- 1/2 cup mild floral honey (orange blossom or acacia)
- 1 tbsp Milk Oolong (Jin Xuan) leaves
- 4 ripe apricots, halved and pitted (or 6 fresh figs)
- 1/3 cup raw almonds
- 1 tbsp extra virgin olive oil
- Flaky sea salt
- Freshly cracked black pepper
- Small handful of fresh basil leaves
- 4 thick slices of sourdough bread, for grilling
How to make it
- 1Make the Milk Oolong honey at least 2 hours ahead: warm honey gently in a small saucepan until just liquid (don't boil). Stir in the Jin Xuan leaves, remove from heat, and let infuse 2 hours. Strain through a fine sieve into a small jar.
- 2Toast the almonds: spread on a dry skillet over medium heat for 4–6 minutes, shaking often, until golden and fragrant. Cool, then roughly chop.
- 3If your apricots are very firm, you can briefly sear them cut-side down in a hot dry pan for 1 minute to caramelize the surface. Otherwise leave them raw.
- 4Grill or toast the sourdough slices and rub each lightly with the cut side of a garlic clove (optional).
- 5To assemble: place a burrata in the center of each plate. Tear it slightly open. Arrange the apricot halves around. Drizzle generously with the Milk Oolong honey and a thread of olive oil.
- 6Scatter chopped almonds, basil leaves, flaky salt, and a few twists of black pepper over the top. Serve immediately with the grilled sourdough alongside.
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