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...
This simple carrot & Kapow soup is perfect for cozying up on chilly evenings! The addition of our bold and warming Kapow tea gives it an extra peppery punch. Thanks to the blended carrots, it has a rich, creamy texture whilst remaining completely dairy free and plant based. Ingredients (serves 3-4) 2 tablespoons extra-virgin olive oil ½ medium yellow onion, chopped ½ teaspoon sea salt 3 garlic cloves, smashed 450g carrots, roughly chopped 1 teaspoon grated fresh ginger 1 tablespoon apple cider vinegar 3 cups vegetable broth 2 bags of Kapow tea (or 2 tablespoons in a strainer) Freshly ground black pepper 1 teaspoon honey Coconut milk, for garnish Fresh coriander, for garnish Method Heat the oil in a large...
