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...
Soothing, spiced and a little bit indulgent – our Cacao Chai was made for this! Organic cacao husks bring a gentle chocolate note, while ginger, cardamom and cloves build layer upon layer of warming spice – finished with the subtlest kick of black pepper. Here, we've taken all of that depth and turned it into something cool, creamy and completely refreshing. Meet your new favourite iced drink. Ingredients 2 Libertine Blends Cacao Chai tea temples (or 2 Tbsp loose leaf) 60 ml hot water 200 ml coconut water 1 Tbsp Agave nectar 60 ml coconut milk Ice Method Add the tea temples to a small heatproof glass or mug. Pour over the hot water and infuse for 5 minutes. Remove...
A fragrant, bittersweet marmalade infused with our Luxe Grey tea – the floral bergamot in the tea deepens the citrus flavour of the oranges beautifully. This makes a beautiful gift for any tea lover. Ingredients Makes approximately 4–6 jars (easily halved or doubled) 1kg seville oranges 1 lemon, juiced 4 tbsp Luxe Grey loose leaf tea 1.75 litres water 2kg granulated sugar Method Before you begin, place a small saucer in the freezer – you'll use this later to test if the marmalade has reached setting point. Juice all the oranges and the lemon, then pour the juice along with the water into a large, heavy-bottomed saucepan. Scoop out the orange flesh, pith, and pips with a spoon, leaving behind...
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...
