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
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...
