How to Pair Taveners Liquorice Allsorts with Coffee and Tea: A British Pairing Guide

I have a confession to make: until about three years ago, I thought liquorice allsorts were just something you grabbed from the "reduced" section at the Co-op when nothing else looked appealing. Then my nan passed away and left me her old Quality Street tin, which she'd repurposed for storing her favourite sweets. Inside, alongside a few Murray Mints, was a bag of Taveners Liquorice Allsorts.

Sitting in her kitchen in Pontefract (of all places - the very town where Taveners has a factory), drinking her last box of Yorkshire Tea, I finally understood what she'd been going on about for years. The combination of that strong, malty brew with those multicoloured liquorice confections was genuinely revelatory.

Since then, I've become something of an amateur enthusiast when it comes to pairing these iconic sweets with hot drinks. And I'm convinced that most people are missing out on one of life's simple pleasures simply because they've never thought to experiment.

Understanding What Makes Liquorice Allsorts Special

Before we dive into specific pairings, it helps to understand what we're actually working with. Taveners Liquorice Allsorts aren't just one flavour - they're an entire orchestra of tastes and textures, which is precisely what makes them so interesting to pair with drinks.

The classic assortment includes:

• Coconut rolls - pink and yellow coconut surrounding a liquorice centre
• Fondant sandwiches - coloured fondant layered between liquorice sheets
• Aniseed jelly buttons (or "jelly spogs" if you're from up north)
• Liquorice soft cuttings - the pure liquorice pieces
• Bobbly aniseed blobs - those slightly crunchy round ones

Each variety brings something different to the table. The coconut rolls offer sweetness and tropical notes. The fondant sandwiches are sugary and fruity. The aniseed pieces deliver that distinctive, almost medicinal punch that divides people so dramatically.

Taveners, established in 1904 by William Henry Tavener, has been making these sweets with all-natural colours and flavours for over a century. There's something reassuring about that heritage - you know exactly what you're getting.

The Science Behind Flavour Pairing

Right, I'm going to get a bit nerdy here, but bear with me because this actually explains why certain combinations work so brilliantly.

According to food scientists who study flavour pairing, liquorice shares key volatile compounds with several other foods and beverages. The flavours most associated with liquorice notes include vanilla, cocoa, orange, almond, cinnamon, and - crucially for our purposes - coffee.

This isn't just fancy talk. Molecular gastronomy research has demonstrated that salmon works perfectly with liquorice, and that Colombian coffee can be beautifully teamed with liquorice and Tahitian vanilla. If professional chefs are pairing liquorice with savoury dishes and hot beverages, there's clearly something worth exploring.

The glycyrrhizic acid in liquorice root gives it that distinctive bittersweet quality with notes of anise and fennel. When you combine this with the bitterness and complexity of coffee or the tannins in tea, fascinating things happen on your palate.

Tea Pairings: The British Way

Let's start with tea, because if you're reading this, there's a decent chance you've got the kettle on already.

English Breakfast Tea

The obvious starting point, and honestly? It works a treat. A proper English Breakfast - strong, malty, with a splash of milk - cuts through the sweetness of the fondant sandwiches beautifully. The robust tannins stand up to the aniseed without being overwhelmed.

Best allsorts match: The pink and blue fondant sandwiches. The fruitiness of the fondant plays nicely against the maltiness of the tea.

How to serve: Strong brew, dash of semi-skimmed, no sugar (the sweets provide plenty).

Earl Grey

This is where things get interesting. Earl Grey's bergamot oil creates an almost magical harmony with the aniseed elements. It's citrusy, floral, and slightly bitter - all qualities that complement rather than compete with liquorice.

My nan always said Earl Grey was "posh tea for people who want to look sophisticated," but she'd definitely approve of this pairing. The combination transforms both the tea and the sweets into something greater than the sum of their parts.

Best allsorts match: The pure liquorice soft cuttings and the aniseed jelly buttons.

How to serve: No milk, perhaps a thin slice of lemon if you're feeling continental.

Yorkshire Tea

Full disclosure: I'm slightly biased because it's what I grew up drinking. But Yorkshire Tea's rich, full-bodied character makes it perhaps the most versatile option for liquorice allsorts pairing.

It's strong enough to hold its own against even the most intensely flavoured pieces, but has enough complexity to create interesting flavour combinations. The slight maltiness pairs particularly well with the coconut rolls.

Best allsorts match: Honestly, any of them. That's the beauty of Yorkshire Tea.

How to serve: Builder's strength, splash of milk.

Chai Tea

Here's an unexpected recommendation that might raise eyebrows, but the spices in chai - cinnamon, cardamom, ginger - create fascinating layers when combined with liquorice. It's like an explosion of warming flavours.

I tried this for the first time at a friend's flat in Manchester, and I'll admit I was sceptical. But the combination of chai spices with the aniseed notes is genuinely warming and comforting, especially on a grey November afternoon.

Best allsorts match: The bobbly aniseed blobs and the liquorice soft cuttings.

How to serve: Made properly with loose spices, or a good quality chai tea bag (Pukka does a decent one).

Peppermint Tea

For those who want a lighter option, peppermint tea offers a refreshing counterpoint to the sweetness. The mint and aniseed combination might sound strange, but there's a reason mint humbugs have been paired with liquorice in sweet shops for generations.

Best allsorts match: The fondant sandwiches, particularly the pink ones.

How to serve: Hot, no additions needed.

Coffee Pairings: For the Serious Beverage Enthusiast

Coffee and sweets is a combination that's been popular in continental Europe for decades, but we British have been a bit slow to catch on. That's changing, thankfully, and liquorice allsorts offer some genuinely exciting pairing possibilities.

Dark Roast Filter Coffee

The bold, slightly bitter notes of a dark roast create what I can only describe as a "flavour conversation" with liquorice. The coffee's smokiness highlights the depth of the liquorice flavour in a way that lighter roasts simply don't achieve.

Research on coffee-food pairing suggests that coffees with chocolate, nutty, and sweet notes work better with food than fruity or floral coffees. Dark roasts tend to emphasise these characteristics.

Best allsorts match: Pure liquorice pieces and the coconut rolls. The coconut's tropical sweetness is particularly lovely against the coffee's bitterness.

How to serve: Black, or with just a splash of milk. Sugar unnecessary.

Medium Roast

If you find dark roasts too intense (no judgement - I was the same until my late twenties), a quality medium roast offers a more balanced approach. You still get enough body to complement the sweets, but with more approachable acidity.

The caramel notes often present in medium roasts pair wonderfully with the fondant sandwiches. It's like having a dessert that enhances your coffee rather than competing with it.

Best allsorts match: Fondant sandwiches and coconut rolls.

How to serve: With a small amount of milk if you prefer.

Espresso

Now we're talking. A properly pulled espresso - intense, concentrated, with that gorgeous crema on top - creates perhaps the most sophisticated pairing experience.

The trick is timing. Take a sip of espresso, let it coat your palate, then pop in a small piece of liquorice allsort. The interplay of bitter and sweet, anise and roasted coffee, is genuinely remarkable.

Best allsorts match: The aniseed jelly buttons. Trust me on this one.

How to serve: As a shot, consumed between (not after) bites of allsorts.

Flat White

For those who prefer milk-based coffee drinks, a flat white offers enough espresso intensity to stand up to liquorice while the velvety milk adds a luxurious mouthfeel. It's more forgiving than straight espresso and works well with the sweeter varieties in the assortment.

Best allsorts match: Pink fondant sandwiches and the coconut rolls.

How to serve: Standard flat white preparation - two shots of espresso with steamed milk.

Cappuccino

Similar principle to the flat white, but with more foam and a slightly different flavour profile. The airy texture of properly steamed milk creates an interesting contrast with the chewiness of the sweets.

I'll be honest: I used to think cappuccino was just "flat white with extra steps." But for pairing purposes, that foam actually matters. It creates a sort of palate cleanser between bites.

Best allsorts match: Any of the sweeter varieties.

How to serve: Traditional Italian style - consumed before 11am, according to purists, but rules are made to be broken.

Creating Your Own Pairing Experience at Home

Right, enough theory. Here's how to actually set this up properly.

What You'll Need

• A bag of Taveners Liquorice Allsorts (obviously)
• Your choice of tea or coffee (I'd suggest starting with one and experimenting)
• A proper cup or mug (presentation matters more than you'd think)
• A small plate for the sweets
• Perhaps a notebook if you're the type who likes to record tasting notes

The Process

1. Sort your allsorts. Yes, this sounds obvious, but separating them by type allows you to pair deliberately rather than randomly. Place different varieties in small groups on your plate.
2. Prepare your drink. Make it how you normally would - this isn't the time to experiment with both variables simultaneously. Use familiar preparation methods.
3. Start neutral. Take a sip of your drink alone. Then eat one piece of allsort. Then another sip. Notice what's happening.
4. Work systematically. Try each variety of allsort with your chosen drink. You'll quickly discover which combinations sing and which fall flat.
5. Cleanse between experiments. If you're trying multiple pairings, a sip of water between combinations helps reset your palate.

My Personal Favourites

After three years of experimentation (and considerably more liquorice consumption than my dentist would approve of), here are my desert island combinations:

• Earl Grey + Aniseed Jelly Buttons: The bergamot and aniseed create something almost transcendent.
• Dark Roast Coffee + Liquorice Soft Cuttings: Bold meets bold. Not subtle, but spectacular.
• Yorkshire Tea + Coconut Rolls: Pure comfort. Like being wrapped in a warm blanket.
• Espresso + Pink Fondant Sandwiches: The sophisticate's choice. Perfect after dinner.

Serving Liquorice Allsorts at Afternoon Tea

Since afternoon tea remains one of our great British traditions, it's worth considering how liquorice allsorts might fit into a more formal setting.

Traditionally, afternoon tea follows a specific order: sandwiches first, then scones, then sweet treats. Liquorice allsorts would sit firmly in that final category, served alongside or instead of petit fours.

For a properly impressive presentation:

• Arrange different varieties on a small tiered stand
• Serve alongside Earl Grey for the most elegant pairing
• Provide small tongs or a silver sweet scoop for guests to help themselves
• Consider offering a selection of teas to allow guests to experiment

My friend Sarah hosted an "Alternative Afternoon Tea" last summer where she replaced the traditional Victoria sponge with bowls of retro sweets, including liquorice allsorts. It sounds chaotic, but paired with properly brewed loose-leaf tea, it was genuinely delightful.

A Note on Portion Control

I should mention, because my editor will complain if I don't, that liquorice allsorts are still sweets. They contain sugar. Eating an entire bag while working through a pot of tea is not a balanced approach to nutrition.

But as an occasional treat, as part of a mindful pairing experience? There's absolutely nothing wrong with indulging in a handful of colourful sweets alongside your afternoon cuppa.

Where to Buy Taveners Liquorice Allsorts

Taveners sweets are widely available at most major UK supermarkets. You'll typically find them in the confectionery aisle, often in the "traditional sweets" section alongside wine gums and fruit pastilles.

For those who prefer online shopping, you can compare prices across supermarkets right here on Grocefully - we'll show you where to find the best deals on this nostalgic British classic.

Frequently Asked Questions

What tea goes best with liquorice allsorts?

Earl Grey is often considered the best tea pairing for liquorice allsorts, as the bergamot oil creates a harmonious combination with the aniseed flavours. However, strong English Breakfast and Yorkshire Tea also work excellently, particularly with the sweeter fondant and coconut varieties. The choice ultimately depends on personal preference and which specific allsorts you're eating.

What coffee goes best with liquorice allsorts?

Dark roast coffee pairs particularly well with liquorice allsorts, as the bold, slightly bitter notes complement the distinctive aniseed flavour. Espresso offers the most intense pairing experience, while flat whites and cappuccinos provide a more accessible milk-based option that works well with the sweeter varieties in the assortment.

Are liquorice allsorts good with tea?

Absolutely. Liquorice allsorts and tea is a classic British combination that works on multiple levels. The tannins in tea cut through the sweetness of the sweets, while the warm liquid enhances the flavour release from the liquorice and fondant. Tea pairing has been enjoyed with these sweets since they were first created in the late 1800s.

Can you eat liquorice allsorts with coffee?

Yes, and many people find it a surprisingly sophisticated combination. The bitterness of coffee balances the sweetness of the sweets, while the roasted notes can highlight different aspects of the liquorice flavour. Continental Europeans have long enjoyed coffee and confectionery together, and liquorice allsorts work particularly well with darker roasts.

Are Taveners Liquorice Allsorts vegan?

Taveners Liquorice Allsorts contain gelatine, which means they are not suitable for vegans or strict vegetarians. However, there are vegan liquorice allsort alternatives available from other brands if you follow a plant-based diet. Always check the ingredients list if you have dietary requirements.

Which liquorice allsorts are the best for pairing with drinks?

The pure liquorice pieces (soft cuttings) and aniseed jelly buttons are best for those who want to experience the full liquorice flavour with their drink. The coconut rolls and fondant sandwiches are sweeter and pair better with stronger, more bitter beverages like dark roast coffee. Experimentation is key - everyone has different preferences.

How many liquorice allsorts should I eat with my drink?

Three to five pieces typically provide a good pairing experience without overwhelming your palate or consuming excessive sugar. The goal is to enhance your drink, not replace a meal. Pace yourself and savour the combination rather than rushing through the bag.

Why do liquorice and coffee taste good together?

Food science research shows that liquorice and coffee share several key volatile compounds, which means their flavours complement rather than clash. Both have complex bitter notes that interact interestingly, and the sweetness of liquorice allsorts balances the coffee intensity. The combination has been validated by molecular gastronomy studies.

Final Thoughts

Pairing Taveners Liquorice Allsorts with tea and coffee isn't going to change your life. But it might change your afternoon tea break, and that's not nothing.

There's something wonderfully British about taking a simple pleasure - a bag of sweets, a hot drink - and elevating it through thoughtful combination. It's the same impulse that gave us cheese and pickle sandwiches, Worcestershire sauce on beans, and toast soldiers with boiled eggs.

So next time you're putting the kettle on, consider reaching for a bag of allsorts too. Your nan would approve.