Easter Delights with a Tea-Infused Twist

Easter is the perfect time to indulge, and what better way to celebrate than with a tea-infused twist on your favourite treats? We’ve whipped up three delicious recipes that bring bold flavours, a touch of indulgence, and a whole lot of fun to your spring celebrations.

Sip on a Chilli Rooibos Carrot Patch Punch, a spicy-sweet refresher that’s perfect for brunch. Shake things up with a Chocolate Abyss Tea Martini (alcohol-free), a rich and velvety take on a classic mocktail. And for the ultimate Easter treat, try a Mini Egg Pistachio Matcha Latte, blending creamy matcha with crunchy chocolate goodness.

Get ready to impress your guests, or just treat yourself!

Carrot Patch Punch

Gather

• 1 tsp. Chilli Rooibos (200ml brewed)
• 20ml Carrot Juice
• 50ml Apple Juice
• 5ml Lemon Juice
• 5ml Simple Syrup
• Pineapple leaves (optional garnish)

Method

• Brew 1 tsp. of Chilli Rooibos per 200ml of
  boiling water. (Can be cold brewed in
  batches overnight for speed)
• In a serving glass mix the Chilled Rooibos
  with the apple & carrot juice, simple syrup
  & lemon.
• Add ice & stir.
• Garnish with two pineapple leaves

Mini Egg Pistachio Matcha Latte

Gather 

• 2g eteaket Matcha
• 1 tsp Pistachio Crème
• 200ml milk
• Chocolate Drizzle
• Mini Eggs

Method

• Brew 2g of matcha by whisking with 60ml of 80-90°
  water.
• In a steam jug stir in pistachio crème with milk & heat
  on a steam wand to latte consistency.
• Crush 6 mini eggs to fine chunks.
• Create a chocolate drizzle on your serving cup by placing syrup on the rim
  and dipping into the mini eggs.
• Assemble the matcha into the serving cup: add the
  matcha then top with pistachio-milk mixture.

Creme Egg Mar-tea-no

Gather

• 1 tsp. Chocolate Abyss
• 5g Condensed Milk
• 50ml Double Cream
• Chocolate Drizzle to garnish
• Creme Egg to garnish (cut in half, place on cocktail stick)

Method

• Brew a strong infusion of Chocolate Abyss- 1 tsp.
  per 200ml. (Can be cold brewed in the fridge
  overnight in batches)
• In a cocktail shaker add in 200ml of brewed &
  cooled Chocolate Abyss with the Condensed Milk
  and Double Cream. Hard shake for 15 second with
  ice.
• Double strain into a coupe that has been garnished
  with a chocolate drizzle.
• Pop a ridiculously decadent ½ cream egg on the
  edge.