Our annual Mother-Daughter Holiday Tea is a treasured tradition that marks the start of the holiday season for me and my four young daughters. Every year, we invite the women we treasure into our home to eat, drink, laugh and connect on the first Saturday in December. My girls set their holiday calendars to the Mother-Daughter Tea, and so do I.
This year was shaping up to be a perfect start to the holiday season. For the first time in years, I wasn’t traveling the week leading up to the tea, so I baked at my leisure, planned my menu and relaxed. Philippe and I made Potato-Bacon Tortes like crazy one night. Margaux and I made hundreds of Buttermilk Scones (rosemary and chocolate chip scones, as well as lemon zest-vanilla bean-cardamom scones) in advance and froze them uncooked, ready to be baked up fresh on Saturday morning. Valentine and I made another round of scones another day, but gluten-free. (Get my bake-ahead tips and more baking recipe ideas here.) I bought special chocolate to melt for the kids’ favorite chocolate fondue fountain. I planned out the party logistics with the confidence of someone who had done this all dozens of times. I even had the creative space to brainstorm a genius addition to the d’Arabian tradition: a fully stocked hot chocolate station. It’s a veritable buffet of goodies like marshmallows, whipped cream, caramel sauce and mini chocolate chips to pile on top of steamy hot cocoa. I knew I was headed for the Best. Tea. Ever.