3 Easy Easter Tea Recipes: Chocolate Chai Latte, Matcha Cheesecake Egg & Mini Egg…

3 Easy Easter Tea Recipes: Chocolate Chai Latte, Matcha Cheesecake Egg & Mini Egg…

Tea is already part of your daily ritual, let’s bring it into the kitchen this Easter too weekend!

From indulgent chocolate drinks to Matcha desserts, tea can add depth, flavour and a little extra magic to your Easter treats. In this recipe collection, we’re transforming a few of our favourite teas into three easy Easter recipes perfect for the long weekend.

Try a rich Chocolate Chai Latte, make your own Matcha Cheesecake Easter Egg, or shake up a fun Mini Egg Martea-no for something a little different.

Whether you’re sharing with friends, hosting family, or simply enjoying a slower Easter weekend, these tea-inspired treats are simple to make, delicious to share, and guaranteed to add a little extra sweetness to your cup.

Mini Egg Martea-no

Gather

Makes 2

• Chocolate Abyss
• Vanilla bean or Extract
• 10ml of simple syrup
• 75ml of double cream
• Mini Eggs
• Ice & Cocktail Shaker

Method

• Brew 5g of Chocolate Abyss in 300ml of freshly boiled water.
• Steep for 5 minutes, remove the leaves and allow to cool.
• Add all the cooled tea into a cocktail shaker with simple syrup, 2ml of vanilla extract & cream.
• Dry shake for 10 seconds, then add ice and shake for 15 seconds.
• Strain into 2 coupes and sprinkle on a few crushed mini eggs to serve.

Matcha Cheesecake Easter Egg

Gather

• 75g white chocolate easter egg – carefully split along the join to make 2.
• 150g of cream cheese
• 50ml of double cream
• 4g of Ceremonial Matcha
• 1/2 tsp spoon of vanilla extract
• 2 tbl spoon of butter
• 6 shortbread fingers

Method

• Bash the shortbread fingers to a fine crumb, mix with 2 tbl spoon of melted butter.
• Carefully split the easter egg in two along the line. Fill the base of each halve with a layer of shortbread crumb and press flat – pop into the fridge to harden.
• Sieve 4g of Matcha into a bowl and add in 10ml of cold water, whisk until all lumps have removed and silky liquor is created.
• In a mixing bowl, add in the cream, vanilla & matcha – whisk until firm.
• Fold in the cream cheese.
• Layer into each Easter egg halve and smooth with a spatula.
• Place into fridge for 1/2 hour to set.
• Decorate with a sprinkling of matcha, a few crushed mini eggs – you can also add edible flowers or fruit – get creative.

Chocolate Chai Latte

Gather

• 1 tsp Chocolate Chai

• 10–15ml condensed milk

• 80ml milk of your choice (dairy or plant-based)

• Cocoa powder, to finish

Method

1. Brew 1 teaspoon of Chocolate Chai in 200ml of freshly boiled water for 5 minutes.

2. While the tea is brewing, combine the milk and condensed milk and gently heat. You can do this in a saucepan, with a steam wand, or using a velvetiser.

3. Strain the brewed tea into your favourite mug.

4. Top with the warm milk mixture.

5. Finish with a light dusting of cocoa powder.