• 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!

If you love our Peppermint tea and chocolate. Here's a fantastic recipe for some delicious peppermint chocolate brownies! 

Ingredients

• 145g unsalted butter; more for greasing the pan'
• 120g dark chocolate, 60-70% cacao, roughly chopped
• 45g unsweetened Dutch process cocoa powder
• 1/2 tbp. espresso powder
• 4 tsp. Tea Drop peppermint tea leaves
• 250g dark brown granulated sugar
• ​3 large eggs
• ​1/4 tsp. kosher salt
• 65g all-purpose flour

How to make 

Center a rack in the oven and heat the oven to 350°F. Butter the bottom and sides of a 7×11-inch baking pan, line it with parchment (the paper should extend at least an inch above the long sides to act as handles for getting the brownies out), and butter the paper.

Combine the chopped chocolate, cocoa powder, and espresso powder in a heatproof bowl and set aside.

Add the butter and 2 teaspoons of peppermint loose leaf tea to a small saucepan over medium heat and cook the butter for about 5 minutes, swirling the pan occasionally.

Immediately filter out the tea and pour the hot butter over the chocolate mixture and whisk until the chocolate is completely smooth and melted, then set aside.

Combine the brown sugar, 2 teaspoons of peppermint loose leaf tea and salt in a food processor and finely grind and set aside.

Add the eggs in a large bowl and beat with an electric hand mixer on high speed until light and fluffy. Thereafter mix the finely grounded sugar with the eggs and whisk again.

With the mixer on, pour in the slightly cooled chocolate butter mixture and blend until smooth. Sift in the flour and use a rubber spatula to gently fold until combined.

"Pour the batter into the prepared baking pan and smooth the top with a spatula and bake for around 40mins, until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool."

"Set the brownies on a cooling rack and cool completely in the pan. Use the parchment paper to lift the cooled brownies out of the pan. Cut into 12 or 15 bars."

Enjoy!

Try our Peppermint Tea! A taste for all things cool!

Now, let’s put that matcha to good use with this stunning Raspberry Matcha Roulade.

We’ve partnered with MasterChef Semifinalist Elise Pulbrook to share this sensational summer recipe. Combining Elise’s culinary expertise with the premium quality of our Tea Drop Pure Organic Matcha, a culinary grade matcha, this tropical creation is sure to keep you cool while impressing your taste buds.

Raspberry Matcha Roulade Recipe

Ingredients

For the sponge:

• 5 egg whites

• 1/4 tsp cream of tartar

• 1/4 tsp salt

• 160g caster sugar

• 5 egg yolks

• 140g self-raising flour

• 3 tsp Tea Drop Premium Culinary Matcha

• 20g butter, melted

• 60g yogurt whey (or milk)

• 1 tsp vanilla extract

For the whipped matcha cream:

• 300g cream

• 4 tsp Tea Drop Premium Culinary Matcha (or to taste)

• 3 tsp icing sugar

Other ingredients:

• Raspberry jam

• Fresh raspberries

• Icing sugar & matcha for dusting

Method

1. Whip the egg whites with cream of tartar and salt in a stand mixer until foamy. Gradually add the sugar and continue whipping until stiff peaks form.

2. Add the egg yolks and whip briefly, just until incorporated.

3. Sift the matcha and flour into the mixture and fold gently until combined.

4. Stir in the melted butter, vanilla, and yogurt whey until fully incorporated. Be careful not to overmix.

5. Pour the batter onto a lined baking sheet (approximately 45cm x 30cm). Bake at 170°C for 15-17 minutes, or until a skewer comes out clean.

6. Once baked, carefully roll the sponge into a clean linen tea towel while still warm. Allow it to cool completely while wrapped and rolled.

7. Whip the cream with matcha and icing sugar until soft peaks form.

8. Once cooled, carefully unroll the sponge and spread a layer of raspberry jam, followed by the whipped matcha cream. Place fresh raspberries along the curled end to create a vibrant centre.

9. Roll it back up, then dust with icing sugar and matcha for a beautiful finish! Serve with extra cream if desired.

This Raspberry Matcha Roulade is a delightful fusion of flavours and textures. The light, fluffy sponge perfectly balances the richness of the matcha cream, while the raspberries add a refreshing tartness. Whether you’re a matcha aficionado or new to baking with tea, this recipe is an easy yet impressive way to explore the versatility of Tea Drop’s Culinary Matcha.

Ready to bake? Grab your matcha, roll up your sleeves, and treat yourself to a slice of matcha heaven

Experience the freshness, different flavour characteristics with some of our fave brews.

We’ve merged our love of tea with our love of food and present our Green Tea Spice Rub! Delicious on chicken and roasted vegetables!

Ingredients

• 2 tbsp of our Japanese Sencha Green tea
• 2 tsp of chilli powder
• 1 tsp of oregano
• 1 tsp of garlic powder
• 1 tsp of cumin
• 1 tsp of black pepper
• 1 tsp of thyme
• 1 tsp of salt

How to make Spice Rub

• Place all ingredients in a food processor and blend until well-combined.
• Store in a glass jar, and use as you would any other spice mix.

Spice up your dinner menu with our Japanese Sencha Green!