There’s something wonderfully nostalgic about a tea loaf – it's fragrant, moist, and deliciously wholesome. This Vegan Tea Loaf brings a modern twist to a classic, using our Roxy Black to infuse the fruit with the deep, malty richness of organic Assam tea. Whether enjoyed as an afternoon treat or a comforting breakfast slice, this plant-based and low-sugar bake is sure to become a new favourite... Ingredients 50 g dried apricots, chopped fine 50 g sultanas (or cranberries) 1 ½ cups Roxy Black tea 240 g plain flour 60 g corn flour 2 tsp baking powder 1 tsp baking soda 1/2 tsp cinnamon 1 tsp orange zest 250 ml oat milk unsweetened, or plant based milk of choice Method Preheat...
Transform your tea break into a moment of pure indulgence with a homemade Earl Grey Iced Latte. This recipe combines the vibrancy and depth of bergamot and black tea with the rich, creamy texture of frothed milk, creating a luxurious drink that's perfect for any time of day. Ingredients (makes 2) 300ml water 2 Luxe Grey tea bags 300ml milk of your choice (we recommend whole milk or oat milk for a creamy texture) 2 tablespoons honey Ice Directions Brew the tea bags in 300ml boiling water for 3 minutes. Then stir in the honey. Once you’ve removed the tea bags, pour the sweet tea into a large jar and add 300ml milk. Place in the fridge for a minimum of...
We love the sweet and spicy kick of these Kapow tea ice blocks! Such a simple summer treat...
Ingredients (makes 3-4)
4 Kapow tea bags
500ml boiling water
4 Tbsp agave syrup (or honey)
Method
Brew the tea bags in the boiling water for 5 minutes, then stir in the agave syrup
Pour into your ice pop moulds and leave in the freezer overnight
Enjoy!
This revitalising mocktail combines our beautiful Minty Ohm tea with calming mānuka honey and refreshing lemon…
Ingredients
2 Minty Ohm tea bags
1 cup boiling water
2 Tbsp mānuka honey
4 Tbsp lemon juice
300ml soda water
Ice
Fresh mint
Lemon slices
Method
Stir the honey into a cup of boiling water, then add in the two tea bags and leave to brew for ten minutes. Place the cup in the fridge to cool down.
Add the chilled tea, lemon juice, ice and soda water to a jug and stir.
Pour into glasses and garnish with fresh mint and lemon slices.
This quick and easy sorbet is infused with our soothing and delicate Runaway Rose tea. The perfect summer dessert! Ingredients For the Runaway Rose syrup 2 cups of sugar 2 cups of water 3 Runaway Rose tea bags (or 3 Tbsp of loose leaf in a strainer) For the sorbet 450g frozen raspberries 170ml Runaway Rose syrup 5 tablespoons lemon juice Instructions Runaway Rose syrup Bring the water, sugar and tea to a gentle boil in a medium saucepan. Reduce heat and simmer for 5 minutes, stirring regularly. Make sure the tea bags are fully submerged in the liquid while it simmers. Turn off the heat and let it cool completely. Remove the tea, then store in an airtight container...
