There's a particular kind of grey afternoon that only a proper hot chocolate can fix. We've taken Runaway Rose, one of our most-loved blends, and paired it with white chocolate for something delicate and delicious. Dairy or plant-based, either way works beautifully – for our plant-based version, we used Boring Oat Milk (Barista Grade) and be happy chocolate's Vegan White Chocolate. Garnish with rose petals, and take a moment before the day catches up with you. Ingredients (per cup) 2 Runaway Rose tea temples (or 2 tablespoons loose leaf) 150ml hot water 200ml milk (plant-based or dairy) 30g white chocolate (plant-based or dairy) Rose petals, for garnish Method Pour the hot water over the tea and infuse for 6 minutes...
Thanks so much to Feeding Lara for creating this delicious recipe! Ingredients 3 tsp Libertine Blends Cacao Chai Tea (or 3 teabags) 1/2 cup boiling water 3 ripe bananas (approx. 300g), mashed 1/2 cup granulated sugar (approx. 100g) 1/3 cup vegan butter (70g), melted (or coconut oil) 1 cup buckwheat flour (130g) 1 cup almond flour (100g) 1/4 cup cacao powder (25g) 1 tsp cinnamon 1 tsp baking soda 2 tsp baking powder Cacao nibs, to top (optional) Method Preheat oven to 180°C (conventional). Line a standard loaf tin with baking paper. Infuse Cacao Chai tea in boiling water for 5 minutes. Strain and reserve the liquid. In a large bowl, mash bananas until smooth. Add sugar and melted vegan...
Our new favourite winter warmer? Honey Mint Lattes!
Infuse it nice and strong – two tea temples (or two tablespoons of loose leaf) of our Minty Ohm in a third cup of hot water, infused for five minutes
Stir in a tablespoon of honey
Top up with steamed/frothed milk (dairy or plant-based))
Garnish with fresh mint
Refreshing, fragrant, and ready in five minutes flat!
Our go-to drink this winter? Cacao Chai lattes!
Infuse our Cacao Chai nice and strong – two tea temples (or two tablespoons of loose leaf) in a third cup of hot water, infused for five minutes.
Stir in a tablespoon of honey.
Top up with steamed/frothed milk (we love it with oat milk!)
Grate a little chocolate on top.
So delicious!
See how it's done
Huge thanks to our friends at The Junction in Wellington for creating this recipe. A bold, floral cocktail built on our Kapow tea – cold-brewed overnight to draw out its kawakawa warmth and lemongrass lift. Topped with a cloud of hibiscus cold foam. Step 1: The Cold Brew (make the night before) Infuse two Kapow tea temples (or 2 tablespoons of loose leaf) in 250ml cold water with 30ml caramel syrup overnight in the fridge. Step 2: Hibiscus Cold Foam Combine 40ml hibiscus syrup, 1 tsp manuka honey, 60ml water and one egg white in a cream canister. Seal the canister, insert a charger, and shake well. Refrigerate until ready to use. This makes enough for several drinks, and it keeps...
