We would love to see your pancake creation – share them on our social pipelines @teadroptea.

• 2 cups of milk of your choice
• 40g Tea Drop Artisan Drinking Chocolate
• 1/2 cup of carrot juice ,
• 2 tbs of Tea Drop chai concentrate
• Whipped cream (optional)

How to make: 

1. In a medium saucepan, heat the milk over medium heat until it starts to steam.
2. Add the chocolate, carrot juice, and chai concentrate and stir and combine with the milk.
3. Remove from heat and pour into mugs. 
4. Top with whipped cream and a sprinkle of cinnamon and enjoy!

Marshmallow Hot Chocolate

What you need:

• 2 cups of milk of your choice
• 40g of Tea Drop Artisan Drinking chocolate
• 4 marshmallow squares
• Whipped cream (optional)

How to make: 

• In a medium saucepan, heat the milk over medium heat until it starts to steam.  Add the chocolate and marshmallow and stir until they're melted and combined with the milk.
• Remove from heat and pour into mugs.
• Top with whipped cream and more marshmallows and enjoy!

Try out one of the above drinking chocolate recipes and let us know which one is your favourite!

The festive season is here, and we’re bringing you not one but three indulgent truffle recipes featuring our Tea Drop Pure Organic Matcha. These truffles strike the perfect balance of sweetness and sophistication, making them ideal for sharing, gifting, or enjoying solo this Christmas.

And the best part? They’re a breeze to make!

In the same spirit of celebration, we’ve partnered with MasterChef Semifinalist Elise Pulbrook to bring you these easy-to-make, on-trend truffle recipes. With her culinary expertise and our premium matcha, you’ll have festive treats that are as delicious as they are impressive.

Why Tea Drop Pure Organic Matcha?

Our culinary-grade matcha is perfect for baking and desserts, offering a vibrant green hue, subtle vegetal notes, and a hint of natural sweetness. Sourced from the finest tea-growing regions in Japan, it adds depth of flavour and a touch of elegance to any recipe. Matcha isn’t just trendy—it’s a versatile ingredient that takes your festive treats to the next level.

Why Matcha Truffles for Christmas in Australia?

While Christmas in Australia comes with warm summer vibes, these truffles are a no-bake dessert that’s light yet indulgent. Whether you’re hosting a backyard BBQ, attending a festive gathering, or relaxing indoors, these cool, creamy truffles are a refreshing and luxurious treat to share.

Ingredients

Matcha White Chocolate Truffles

• 200g white chocolate
• 100ml cream
• 10g unsalted butter
• 25g Tea Drop Pure Organic Matcha, plus extra for dusting

Milk Chocolate Matcha Truffles

• 200g milk chocolate
• 100ml cream
• 10g unsalted butter
• 25g Tea Drop Pure Organic Matcha
• Cocoa powder for dusting

Pistachio & Date Truffles

• 200g milk chocolate
• 100ml cream
• 10g unsalted butter
• 4 chopped dates (soaked in 3 tbsp coffee liqueur)
• 200g toasted pistachios (reserve some for coating)
• 1 tsp Tea Drop Pure Organic Matcha

Method

1. Prepare the truffle base:

   • Melt the chocolate, cream, and butter together in a heatproof bowl over simmering water (or microwave in short bursts). Stir until smooth and glossy.

2. Add flavour:

   • For Matcha White Chocolate and Milk Chocolate Truffles: Whisk in the Tea Drop Pure Organic Matcha until fully combined.
   • For Pistachio & Date Truffles: Stir in the soaked, chopped dates.

3. Chill the mixture:

   • Cover the bowl with cling wrap and chill in the fridge for at least 4 hours or until the mixture is firm enough to roll.

4. Roll and coat:

   • Roll teaspoon-sized portions of the truffle mixture into balls.
   • For Matcha White Chocolate Truffles: Dust with extra Tea Drop Pure Organic Matcha.
   • For Milk Chocolate Matcha Truffles: Roll in cocoa powder.
   • For Pistachio & Date Truffles: Coat in crushed pistachios mixed with a little matcha powder.

A Festive Must-Have

These truffles combine the richness of chocolate with the vibrant, earthy flavour of matcha, creating a festive treat that’s as beautiful as it is delicious. Perfect for your Christmas table, as a thoughtful homemade gift, or simply as a sweet treat to enjoy under the summer sun.

Pro tip: Pair these truffles with iced matcha lattes or tea mocktails for the ultimate Australian summer celebration.

Visit Tea Drop Instagram page to view the full recipe video

This Christmas, let Tea Drop Pure Organic Matcha add a little extra magic to your festivities!

We decided to give this classic recipe a little Tea Drop twist by switching out the coffee with our very own Tea Drop Matcha. By adding matcha to the mix you unlock a whole new dimension of versatile flavour, leaving a lingering sweetness in your mouth after every bite. Not to forget matcha is packed full of antioxidants and is a great coffee replacement as it gives you clean energy without the coffee crash!

What you need:

• 6 large egg yolks
• 170g brown sugar
• 450g mascarpone cheese
• 235ml heavy cream
• 2 tablespoons Tea Drop Matcha Latte and a little extra for sifting
• 4 tablespoons Kithul treacle 
• 350ml water
• 24-30 ladyfingers

 How to make the tiramisu cream:

1. In a medium saucepan whisk 6 egg yolks until they are slightly lighter in color. Add 170g brown sugar while continuing to whisk the yolks until thick and creamy.
2. Place saucepan over a double boiler and let it steam and keep whisking till soft peaks form.
3. In a sperate bowl whisk 450g of mascarpone till it’s smooth.
4. Now combine that with egg yolk/sugar mixture and fold together. (make sure there are no lumps)
5. In a separate bowl whisk the heavy cream but not too hard because we don’t want the cream to get too thick, we want it to be nice and fluffy.
6. Now combine that with the mascarpone and fold together.

Assembly:

1. Add 2 tablespoons of matcha and 4 tablespoons of kithul treacle to baking pan with 350ml of hot water.
2. Whisk the tea in a back-and-forth motion until the surface of the matcha becomes frothy.
3. Dunk lady fingers into matcha mixture (not for too long as it may fall apart very quickly) and line them up in a separate baking pan evenly,  so the bottom is covered.
4. Once the bottom is filled add half of the tiramisu cream on top.
5. Now arrange another layer of matcha dipped lady fingers on top and add remaining tiramisu cream on top.

• 1 passion fruit
• 4 large oranges
• 1 large ripe mango
• 1.5 tsp turmeric latte in 200ml water
• 2 tablespoon sugar (optional)

How to make smoothie

Cut the passion fruit in half scoop out the pulp into a bowl and beat it with a fork to extract pulp from the seeds. Now strain this into your blender.

Add rest of the ingredients to the blender and blend till smooth and creamy consistency is reached.