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...
Sticky date pudding is one of our favourite winter comfort foods. We've infused Roxy Black straight into the date-soaking liquid, so the tannins and malt of our Indian Assam tea run right through the sponge. Serve warm, with toffee sauce poured generously over the top. Ingredients (serves 6-8) For the pudding: 250g pitted dates, chopped 4 Roxy Black tea temples (or 4 heaped teaspoons loose leaf) 250ml boiling water, for the tea 1 tsp baking soda 75g butter, softened 150g brown sugar 2 eggs 1 tsp vanilla extract 175g self-raising flour ½ tsp fine sea salt For the toffee sauce: 150g brown sugar 150ml cream 75g butter Pinch of fine sea salt Method Preheat the oven to 180°C and grease...
Rice pudding is a perfect winter comfort food, and infusing it with Luxe Grey turns a familiar dessert into something a little more elegant. The bergamot and black tea steep straight into the cooking liquid, so every spoonful of rice carries that same warmth. Serve it simple, with honey and whatever fruit is in season, and let the tea do the talking. Ingredients (serves 2-3) 135g arborio rice 4 Luxe Grey tea temples (or 4 heaped teaspoons loose leaf) 475ml boiling water, for the tea 350ml milk (dairy or plant-based) 65g caster sugar ¼ tsp fine sea salt 1 tbsp butter 4 tbsp honey, to serve Your favourite fruit and nuts, to serve Method Infuse the tea temples in the...
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...
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!
