Autumn has arrived in Aotearoa, and with it comes the kind of crisp mornings that call for something warm in your hands. This Gingerbread Chai Latte is our answer to the season – built on a bold infusion of Roxy Black, deepened with molasses, and given a proper gingery lift from our friends at Six Barrel Soda. Steamed oat milk brings it all together into something creamy and cosy, and a crumble of gingernut biscuits on top means it looks as good as it tastes. Ingredients (per cup) 1 Roxy Black tea temple (or 1 tablespoon of loose leaf) ½ cup of boiling water20ml Six Barrel Soda Ginger Ale Syrup½ tsp molasses¼ tsp cinnamon½ cup of steamed milk (we like it...
Some things just belong together – rich dark chocolate, fragrant bergamot, and a bright hit of lemon. These brownies are built around our Luxe Grey, steeped slowly into butter to infuse its floral notes right through the batter. Finished with a sharp and sweet lemon drizzle, they strike that perfect balance between indulgent and truly nourishing. The kind of bake that deserves a freshly brewed pot alongside it – we'll let you guess which one! Ingredients (makes 9) 120 g butter 200 g granulated Sugar 4 eggs 140 g all-purpose flour 80 g Weave Cacao 70% Couverture Chocolate Drops 60 g cocoa powder 1/2 tsp baking powder 1/4 tsp salt 2 Tbsp Luxe Grey tea (loose leaf) 55 g icing...
Our fragrant Luxe Grey meets creamy chia pudding and fresh summer berries. The perfect way to start (or end!) your day. Ingredients (serves 2) For the chia base: 1 Libertine Blends Luxe Grey tea temple (or 1 heaped teaspoon of loose leaf) 200ml boiling water 6 tbsp chia seeds 200ml milk of your choice (oat, almond, coconut or dairy all work) 60g frozen raspberries 1–2 tsp honey (to taste) ½ tsp vanilla extract ½ tsp fine sea salt To top: Fresh berries (or stone fruit) Coconut yoghurt or thick Greek yoghurt Method Infuse the Luxe Grey tea in 200ml of boiling water for 4 minutes. Remove the bag and stir in the honey. In a bowl or jar, mix together...
There’s something quietly magical about the meeting of matcha and rose. This Matcha Rose Iced Latte brings together the gentle florals of our Runaway Rose tea with the rich, grounding depth of premium matcha. Lightly sweetened with honey and poured over ice, it’s refreshing, elegant, and nourishing – the kind of drink that turns an ordinary afternoon into a small ritual. Ingredients 2 Runaway Rose tea bags (or 2 heaped teaspoons of loose leaf) 100ml boiling water 150ml milk of your choice (we love it with oat milk!) 1-2 tablespoons honey 1 tsp Premium Latte Grade Matcha (Matcha Matcha) 30ml hot water (not boiling–about 80°C) Method In a small jug, infuse the tea bags in 100ml boiling water for 5 minutes...
Fresh, zesty and layered with flavour, this Sparkling Kapow with Matcha is a cold brew that really delivers. Our Kapow tea brings together kawakawa, lemongrass, cardamom and chilli for a bright, aromatic hit with gentle warmth, while vibrant matcha adds depth, colour and a smooth, balanced lift. Lightly sweetened and finished with citrus, it’s a refreshing, feel-good drink that’s both energising and nourishing. Ingredients 2 Kapow tea temples Soda water ½ tsp Premium Latte Grade Matcha (Matcha Matcha) 30ml hot water (not boiling–about 80°C) 1 tsp agave syrup (or runny honey) Ice Lime wedge to garnish Method Make a batch of sparkling cold brew Kapow: Add the tea temples to a bottle of fizzy water, then leave it in the...
