This holiday season, we’re delighted to bring you another Christmas recipe from Elise Pulbrook, MasterChef semifinalist and cookbook creator. Elise’s Chamomile Blossom Panna Cotta adds a festive touch to your table, highlighting Tea Drop’s Chamomile Blossoms, available individually and in our Wellness Brews and Restful Retreat Gift Packs as part of our limited-edition Christmas Collection, crafted to bring calm and warmth to the season.

Imagine a luscious panna cotta that’s light, creamy, and elegantly infused with chamomile, paired with delicately poached apricots. With its beautiful aroma and soft, floral flavors, this dish is perfect for a holiday dessert, spooned out with fresh or poached seasonal fruit for a delightful finish.

Chamomile Blossoms Panna Cotta Recipe

Serves: 8 | Prep time: 10-15 minutes plus 30 minutes infusing | Setting time: 6 hours

Ingredients:

• 150ml full cream milk
• 850ml thickened cream
• 5 heaped tablespoons Tea Drop Chamomile Blossoms
• 100g honey (orange blossom honey is ideal)
• 4 gelatine leaves (from a pack where 15 leaves weigh 25g)

Instructions:

1. In a saucepan, combine the milk, cream, chamomile blossoms, and honey. Bring to a gentle heat, stirring occasionally to submerge the chamomile. Just before boiling, turn off the heat and let the mixture infuse for 30 minutes.

2. Soak the gelatine leaves in cold water for 3 to 5 minutes until softened.

3. Reheat the infused mixture until it’s nearly boiling. Remove from heat and strain one cup into a heatproof bowl. Squeeze out the gelatine leaves and whisk into the warm liquid until dissolved. Add back the remaining strained liquid and discard the tea blossoms.

4. Stir the mixture over a bowl of iced water to cool. Pour into a 1L fluted dish or individual moulds. Refrigerate for at least 6 hours.

5. To unmould, dip the bottom of the mould in hot water for 5 seconds and turn onto a plate. Serve with chamomile-poached apricots or fresh berries.

Chamomile-Poached Apricots Recipe

Ingredients:

• 500ml water
• 250g sugar
• 2 heaped tablespoons Tea Drop Chamomile Blossoms
• 1 vanilla pod (optional)
• 500g apricots, halved and stoned

Instructions:

1. Place apricot halves in a clean, heatproof jar.

2. In a saucepan, combine water, sugar, chamomile, and vanilla. Bring to a boil, then simmer for 5–10 minutes to infuse.

3. Strain the syrup over the apricots, discarding chamomile and vanilla pod, then seal the jar. Let cool, and refrigerate for at least 1 day to deepen flavours.

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.

Indulge with our Supreme Earl Grey tea!

This Christmas season, elevate your festive celebrations with Tea Drop’s Limited Edition Gingerbread Hot Chocolate—a rich, decadent ingredient infused with notes of cinnamon, ginger, and a subtle sweetness. Blended with the finest West African cocoa powder, Australian cane sugar, and fresh ground spices, this powder combines the classic warmth of chocolate with the spicy essence of ginger, transporting you to that cosy, nostalgic place in your memory.

To help you make the most of this deliciously festive treat, we’ve partnered with Elise Pulbrook, a MasterChef Season 13 semi-finalist and cookbook curator, who  specialises in weddings, private events, and all other culinary services. Elise has shared her new recipe for a Flourless Chocolate Gingerbread Loaf. This gluten-free cake is perfect for Christmas, offering a rich and indulgent flavour with a hint of spice.

Flourless Chocolate Gingerbread Loaf by Elise Pulbrook

Serves: 12 | Prep time: 15 minutes | Baking time: 30-40 minutes

This Flourless Chocolate Gingerbread Loaf, created by Elise, blends rich dark chocolate with the festive, warming spices of gingerbread, making it the ideal dessert for your Christmas gatherings. By using Tea Drop’s Gingerbread Hot Chocolate Powder as a key ingredient, Elise has crafted a loaf that is both delicious and beautifully spiced, perfect for anyone looking for a gluten-free treat to celebrate the season.

Ingredients:

• 200g brown sugar
• 4 eggs
• 100g 70% dark chocolate (chopped or buttons)
• 150ml extra virgin olive oil
• 60g Tea Drop Gingerbread Hot Chocolate Powder, plus extra for dusting
• 200ml boiling water
• 2 tsp vanilla bean paste
• 1 tsp salt
• 330g natural almond meal (skin on)
• 1 tsp bicarb soda
• 1 tsp baking powder

Method:

1. Preheat the Oven: Set your oven to 180°C (160°C fan forced) and line a loaf tin.

2. Melt the Chocolate: Place the chocolate in a heatproof bowl over barely simmering water until melted.

3. Whisk the Eggs and Sugar: Using a stand mixer with the paddle attachment, whisk the eggs and sugar for about 4 minutes on medium speed until light in colour and fluffy in texture. With the mixer running, gradually drizzle in 100g of olive oil, continuing to mix until emulsified.

4. Prepare the Wet Ingredients: Remove the melted chocolate from the heat and stir in the remaining 50g of olive oil, Tea Drop Gingerbread Hot Chocolate Powder, vanilla, salt, and boiling water. Add the water gradually to avoid shocking the chocolate mixture. Once cool enough to touch, pour the chocolate mixture into the egg mixture while the stand mixer is running on low.

5. Fold in Dry Ingredients: Turn off the mixer and fold in the almond meal, bicarb soda, and baking powder.

6. Bake the Loaf: Pour the batter into the loaf tin and bake for 30 to 40 minutes, or until a skewer inserted into the centre comes out clean.

7. Dust and Serve: Once baked, dust the loaf with additional Tea Drop Gingerbread Hot Chocolate Powder for an extra festive touch. Serve sliced with ice cream, cream, or seasonal berries for a perfect Christmas dessert.

This Flourless Chocolate Gingerbread Loaf is an indulgent Christmas treat, combining the richness of dark chocolate with the spicy, festive warmth of gingerbread. Perfect for those who are looking for a gluten-free dessert, it will be a standout addition to any Christmas occasion.