Easter Delights with a Tea-Infused Twist

Carrot Patch Punch

Ingredients

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

Method

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

Made with Chilli Rooibos Tea

Mini Egg Pistachio Matcha Latte

Ingredients

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

Method

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

Creme Egg Mar-tea-no

Ingredients

• 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

1. Brew a strong infusion of Chocolate Abyss- 1 tsp.
2. per 200ml. (Can be cold brewed in the fridge overnight in batches)
3. 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.
4. Double strain into a coupe that has been garnished with a chocolate drizzle.
5. Pop a ridiculously decadent ½ cream egg on the edge.

Made with Chocolate Abyss