A tea-based twist on the coffee-shop favourite, with our Roxy Black tea standing in for the espresso. Sweet and salty together in one mug is one of those combinations that shouldn't work as well as it does. This version swaps the espresso for a strong pour of Roxy Black, our Assam breakfast blend. A splash of maple for sweetness, a proper pinch of salt, and frothed milk on top. Choose your favourite milk – we love it with full-cream dairy or barista-style oat milk. Ingredients (makes 1) 2 Roxy Black tea temples (or 2 tsp loose leaf) 130ml boiling water 2 tbsp maple syrup ¼ tsp flaky sea salt 250ml milk of choice, warmed and frothed Extra maple syrup and...
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
There's a reason the London Fog became a café staple. It's the kind of drink that feels like putting on a favourite coat – familiar, warm, quietly luxurious. The Origins of London Fog Legend has it the London Fog was born in Vancouver in the late 1990s, a happy accident dreamed up by a pregnant woman who'd given up coffee. A strong Earl Grey, a cloud of steamed milk, a dash of vanilla syrup – and suddenly, the world had a tea latte worth writing home about. It stayed beloved for good reason. Earl Grey brings a citrusy bergamot brightness that cuts through the richness of milk. Vanilla rounds everything out, softening the tannins and adding that unmistakable warmth. And...
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...
