Serves 8

• 500g Apricots
• 3 teaspoons Tea Tonic Chai Tea
• 500ml Hot Water
• 700ml Cream
• 2 Whole Eggs
• 6 Egg Yolks
• 70g Sugar
• 1 Vanilla Bean cut in half & de-seeded
• 300 Short Pastry

 

To Make:

Brew the Chai tea leaves & water together & let stand for 3 minutes before pouring over the apricots & then soak overnight.

Roll pastry until 3mm thick & line a 26cm flan dish with a removable base. Make sure there are no holes in the pastry to avoid the custard leaking through.

Line the pastry with foil & pour some baking beads & blind bake at 20 ̊C for 20 minutes or until golden brown.

Remove from the oven & while still warm brush any holes with egg yolk as this will help seal holes.

 

To Make:

whisk egg yolks, whole eggs, sugar & vanilla bean together, pour in cream & mix well. Make sure you skim the bubbles off the top of the custard mix.

Arrange half the apricots around the tart & then pour the custard over the apricots. Make sure not to over fill as this will make the tart hard to remove from the base.

Place the remaining apricots around the top of the tart.

Carefully place tart in the oven & bake at 180oC for approximately 15-20 minutes until golden brown & the custard is set.

Enjoy with a cup of Tea Tonic Tea

To make :

• 100ml infused Tea Tonic Dark Chocolate & Black Tea
• Fill rest of cup with frothed milk
• Add Dollop of Cream (optional)

 

Sinfully Good for You!

Serves 1

• 45 ml crème de cacao
• 100ml of fresh cream
• 100ml infusion of Tea Tonic “Dark Chocolate & Black Tea”
• Crushed Ice

Crushed ice

 

To Make:

1)Infuse 1 heaped teaspoon of Tea Tonic “Dark Chocolate & Black Tea” in 100ml hot water, allow to steep for 5 minutes.

2)Fill glass with crushed ice, Pour over crème de cacao & fresh cream.

3)Add Tea Tonic “Dark Chocolate & Black Tea” infusion, & stir.

4)Decorate with chocolate shavings to serve.

Feel the Love!

Serves 1

• 45ml Frangelico
• 100ml of fresh cream
• 80ml infusion of “Dark Chocolate & Black Tea”
• Crushed Ice

Crushed ice

 

To Make:

Infuse 1 heaped teaspoon of Tea Tonic “Dark Chocolate & Black Tea”, in 80ml hot water allow to steep for 5 minutes.

Add Tea Infusion, Frangelico and cream to shaker.

Shake and Strain.

Serve in a cocktail glass.

Decorate with pistachio nuts, chocolate shavings and chocolate swirls in the glass.

Enjoy!!!

Serves 1

• 1 shot White Rum
• 1 heaped teaspoon Tea Tonic “Berry Green Tea
• 200ml Cranberry/Peach juice
• 5 strawberries crushed

Crushed ice

 

To Make:

1) Infuse 1 heaped teaspoon Tea Tonic “Berry-Green Tea” in 100ml hot water & cool.

2) In a large round glass, place crushed ice, white rum, & cranberry/peach Juice … & crushed strawberries

Add crushed ice, lychee juice, sparkling or soda water & lychees

3) Add Tea Tonic “Berry-Green Tea” & garnish with strawberries to serve.

Enjoy!!!

Serves 6

• 1 tin / or 2 Handfuls fresh Lychees
• 50ml lychee juice
• 3 tablespoons Oriental Twist Tea
• 2 Litres Soda Water / Sparkling Water Crushed Ice

 

To Make

In a Glass Jug

Infuse 3 tablespoons of Tea Tonic “Oriental Twist” tea in 500ml hot water & cool.

Add crushed ice, lychee juice, sparkling or soda water & lychees

Very Refreshing!

To Make: (1 Litre)

• Take 2 tablespoons of Tea Tonic Fruity-Tutti Tea and add 1 litre of just off the boil water, then add 3 teaspoons of sugar and allow to draw until nearly cold.
• Pour off, straining tea, into a serving jug and refrigerate.
• Serve into a long glass with pre prepared frozen balls of Watermelon, rockmelon or honey dew instead of ice cubes.
• Alternately; Serve over ice cubes with Strawberry pieces and Orange Wheels.

 

Enjoy!!!

Ingredients

• 200 g cashew nuts or pistachio nuts
• 2 tbs protein powder
• 1 tspTea Tonic Matcha
• 1 tsp organic wheatgrass juice powder (optional)
• 100 g pitted dates
• 100 g organic dried apricots, or dried pear chopped
• 50 g desiccated coconut
• 100 g pumpkin seeds
• 2 – 3 tbs tahini
• 1/2 tsp vanilla bean paste

 

Method

1. Combine cashew nuts, protein powder, matcha, pumpkin seed, coconut and wheatgrass powder into a food processor.
2. Process for a few seconds until the mix combines, but is still lovely and chunky.
3. Add dates and apricots and process until mixed through the nuts and seeds.
4. Add vanilla bean, tahini and a little water then process the mixture until combined and it starts to stick together.
5. Roll into bite sized balls and roll in Matcha & coconut

Ready to Indulge & Enjoy!

Serves 4

4 chicken thighs or 6 drumsticks

 

Marinade

 

2 tablespoons dark soy sauce

2 tablespoons rice wine or dry sherry

2 teaspoons cornstarch

 

Smoking Mixture

 

• 1/2 cup packed brown sugar
• 1/3 cup uncooked long-grain rice
• 1/4 cup Tea Tonic "Black Tea" leaves
• 4 slices ginger, lightly crushed
• 2 whole star anise
• 2 teaspoons liquid smoke, or 1/4 teaspoon hickory chips

 

Method:

1. If using chicken thighs, place chicken, skin side down, on a cutting board. With a sharp knife, cut slits 1/2 inch deep along both sides of the bone. Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10 minutes.
2. Place a wide frying pan over medium heat until hot. Add oil, swirling to coat sides. Add chicken and cook until golden brown on all sides, 2 to 3 minutes per side.
3. Prepare a wok for steaming. Cover and steam chicken over high heat for 30 minutes.
4. Combine smoking mixture and spread evenly in a foil-lined wok. Set a round cake rack over smoking mixture. Place chicken, breast side up, on rack and place wok over high heat. When a mixture begins to smoke, cover wok with a foil-lined lid; reduce heat to medium-low and smoke until chicken takes a rich deep color, 12 to 15. Turn off heat and allow to sit with lid on for 5 minutes. Serve chicken hot r at room temperature.

 

Enjoy the smokey flavour!!

Make 30 pieces.

Ingredients

• 2 tbs loose leaf "Tea Tonic Green Tea"
• 4 cups plain flour
• Vegetable oil, for frying
• 250g chicken thigh mince
• 1 spring onion, finely chopped
• 1 tbs finely chopped ginger
• 1 tbsfinely chopped garlic
• 1 tbs light soy sauce
• 1 tbs sake
• 1 tsp rice wine vinegar
• ½ cup chopped coriander leaves
• 1 tbs finely chopped chives
• 1 cup vegetable oil
• ½ cup rice wine vinegar
• Chilli Oil

 

Method:

Preheat oven to 65°C.

1. Making the dough, bring 3 cups of water to the boil, add Tea Tonic "Green Tea" and leave to infuse for 5 minutes. Strain tea, bring back to the boil, then add 2 cups of hot tea to the flour in a large bowl. Bring together to form a dough and knead for about 5-10 minutes until smooth and elastic. Set aside to rest for 30 minutes, wrapped in cling wrap.

 

1. Making the filling; combine chicken mince with onion, garlic, ginger, soy sauce, sake and vinegar, then add salt and pepper to taste, then mix in herbs.

 

1. To make the dumplings, roll the dough into logs and then cut into 30g pieces. Roll pieces into 1mm thick rounds and place ¾ tablespoon of filling in ach. Crimp over edges in a gyoza fold. Heat some oil in frying pan and colour the bottom of the dumplings until golden brown. Add boiling water to come up half way on the dumplings and cover with a lid on and steam 2-3 minutes. Remove lid and cook until the water has evaporated.

 

Serve with chilli oil and rice wine vinegar

Serves 1

• 1 shot Gin
• 1 dollop cream
• 1 teaspoon honey
• Crushed honeycomb
• 1 Heaped teaspoon Tea Tonic “Chai Tea” Loose Tea

 

To Make:

1. Infuse “ Chai Tea” in 200ml hot water & add honey before it cools down.
2. In a short glass, place crushed ice, pour in Gin & dollop of cream.
3. Add “Chai Tea” & honey mixture, decorate with crushed honeycomb to serve.

 

Enjoy!!!

Serves 1

---

To Make:

• 1 shot Tequila
• 2 shots Coconut juice or Pineapple Juice
• 1 heaped teaspoon Tea Tonic “Coconut Tea” loose tea Iced Cubes

 

1. 1) Infuse “Coconut Tea” in 200ml hot water& wait for it to cool.
2. 2) In a tall glass, place ice cubes, Tequila, pineapple or coconut juice
3. 3) Add “Coconut Tea” and serve, Garnish with mint leaves

 

Tropical enjoyment!

Serves 4

 

Ingredients:

---

• 650ml pure cream
• 350ml milk
• 4tbsp Tea Tonic "Dark Chocolate & Black Tea" loose leaf
• 26 egg yolks
• 240g sugar

 

 

To Make:

---

1. Heat cream, milk and tea in a heavy based saucepan to just before boiling point.
2. Take off the heat and let it sit for about 10min infuse. Whisk egg yolks and sugar until it is all incorporated.
3. Pass through a sieve and cool quickly over ice.
4. Pour the mixture into cups & cook at 120ºC in oven for 1.5 hours or until set.
5. Decorate on top with chocolate shavings and serve with cherry jam and whipped cream.

 

Enjoy!!!

Serves 2

To Make:

• 2 tsp Tea Tonic Oriental Twist Tea
• 250ml Water
• 30 ml Lychee Juice
• 15 ml Lime Juice
• Lychee Fruit
• Soda water
• 1 shot Vodka
• Ice

 

1. 1) Infuse 1 teaspoon Tea Tonic “Oriental Twist” loose leaf tea for 3-4 minutes in a 250ml tea pot. Leave to cool.
2. 2) Add ice, vodka, 30ml lychee juice and 15ml fresh lime juice into a tall class. Pour infused tea over the ice and gently stir.
3. 3) Shake and Strain into tall glass over ice. Garnish with lychee Fruit, mint and soda water to taste.

 

Alcoholic Tea Cocktail

Add 60ml vodka to cocktail shaker before pouring tea in.

To Make:

• 3 tsp Tea Tonic Warm-Spicy Tea
• 350ml Water
• ¼ cup sugar (or sugar syrup)
• 2 sliced Oranges
• 1 bottle nice red wine

 

1. 1) Infuse 3 teaspoons of Tea Tonic Warm-Spicy loose leaf tea for 4-6 minutes in a 350ml tea pot.
2. 2) Remove leaves and add ¼ cup of sugar, stirring until it dissolves.
3. 3) Add Sliced Oranges
4. 4) Add wine and stir.
5. 5) To serve; heat the drink, ensure temperature remains below 70 degrees (don’t boil) to prevent the alcohol from evaporating. Best served in small mugs.
6. Can be served with a Cheese Platter

 

Don’t like drinking alcohol? ………Use grape juice instead of red wine.

Serves 2

To Make:

• 2 heaped tsp Tea Tonic Fruity-Tutti tea
• 300ml Water
• 30ml fresh orange juice
• Ice
• Mint
• Orange wheels

 

1. 1) Infuse 2 teaspoons of Tea Tonic Fruity-Tutti loose leaf tea for 4-6 minutes in a 350ml tea pot.
2. 2) Use a cocktail shaker; add ice and 30 ml of fresh orange juice.
3. 3) Pour infused tea over the ice and stir gently
4. 4) Strain and serve into a tall glass over ice, garnish with fresh Orange wheels and a fresh sprig of mint leaves.

 

Adults Only

1. Add 45ml white rum and 15ml coconut liqueur to cocktail shaker before adding teaAdd 60ml Lemoncello to the cocktail shaker before pouring tea over for a spirited tea designed to make your taste buds come alive.

Serves 2

To Make:

• 2 tsp Tea Tonic Coconut Tea
• 300 Water
• 15ml Pineapple Juice 60ml
• Coconut milk or water
• Pineapple Wedges
• Mint Sprigs
• Ice

 

1. 1) Infuse 2 teaspoon of Tea Tonic Coconut loose leaf tea for 3 min in a 350ml tea pot.
2. 2) Use a cocktail shaker; add ice, 15ml of pineapple juice and 60ml coconut water or milk. Pour the infused tea over the ice and stir gently
3. 3) Strain and serve into a tall glass over ice and garnish with fresh pineapple wedges and mint.

 

Try a Tea Cocktail.

1. Add 45ml white rum and 15ml coconut liqueur to cocktail shaker before adding tea

Serves 5:

• 4 heaped spoon of "Apple-Tree Tea”
• 500 ml Water
• Soda Water or sprite
• Vanilla Ice cream
• 1) Infuse 4 heaped spoons of Tea Tonic Apple-Tree Tea loose leaf in 500ml boiling water, steep for 6-7 minutes and leave too cool.
• 2) Place a large scoop of vanilla in the bottom of 5 long glasses.
• 3) Add 100 ml of the steeped tea to the bottom of each glass.
• 4) Add the apple pieces from the tea
• 5) Top up each glass with either lemonade or soda water.

 

1. Apple-tree tea is great as an iced tea. For the best use make up a jug of Apple-tree tea and add to glasses for spider's as needed.

Serves 1:

To Make:

• 1 cup steeped Tea Tonic "White Tea and Rose Petals"
• 3/4 cup Natural Yogurt
• 1/2 cup pomegranate juice
• 1/2 cup mized frozen berries
• 1 Banana
• A couple of berries

 

1. 1) Pour all ingredients into the Blender
2. 2) Blend and serve in a tall glass gharnished with a berry or two.

Makes about 12 popsicles

• 2 cups Tea Tonic “Coconut Tea”
• 1.5 cups slightly pureed mango
• 12 Mint leaves
• 12 popsicle sticks or small gelato spoons
• 2 trays Ice-pole molds (12)

 

To Make:

1. Half fill each ice-pole mold with mango puree and one mint leaf.
2. Freeze for about 10 minutes.
3. When it’s slightly frozen, insert popsicle sticks. Freeze again until hard.
4. Top each mold with cool Tea Tonic “Coconut” Tea.
5. Freeze for about 2 hours.

8 Muffins

• 1 cup Wholegrain Flour
• 3/4 cup white sugar
• 2 teaspoons baking powder
• cinnamon
• 1/3 cup vegetable oil
• 1/3 cup milk
• Leaf Apple Tea
• ½ cup Self Raising Flour
• 1/2 teaspoon salt
• 1 teaspoon ground
• 1 egg
• 1.5 cups Tea Tonic Loose

 

Crusty Topping

1. 1/2 cup white sugar
2. 1/3 cup self-raising Flour
3. 1/2 cup butter, cubed
4. 1 1/2 teaspoons ground cinnamon

Makes 50

• 250g soft unsalted butter
• 2 tablespoons Tea Tonic Earl Grey tea leaves
• 125g caster sugar – plus extra for sprinkling
• ¼ teaspoon vanilla extract
• 300g (2 cups) plain flour
• 75g (1/2 cup) rice flour

 

1. Melt butter in a small saucepan, add tea and stir for 1 minute, then turn off head and stand for 10 mins
2. Strain the butter mixture through fine sieve & discard tea leaves, then refrigerate butter until firm.
3. Using an electric mixer, beat butter and any liquid separated from butter with sugar and vanilla until light and fluffy, then gradually add combined sifted flours and beat until a dough forms.
4. Form teaspoonsful of mixture into 11cm long fingers.
5. Roll fingers in sugar and place 3cm apart on baking paper-lined oven trays and refrigerate for 2 hours.
6. Bake trays of shortbread fingers, one at a time at 170C for 10-12 minutes or until lightly golden then cool on trays.

Makes 4

• 700ml Pure Cream
• 400ml Milk
• 4 tbs loose “Tea Tonic Coconut Tea”
• 24 yolks
• 280g sugar

 

Method

1. Heat cream, milk & Tea Tonic Coconut Tea in a heavy based saucepan to just before boiling point.
2. Take off the heat & let sit for about 10 minutes to infuse.
3. AWhisk egg yolks & sugar until ribbon then pour cream, milk & Tea over the egg & sugar, still whisking until it is all incorporated.
4. Pass through a sieve & cool quickly over ice.
5. Pour the mixture into cups or whatever mould you choose & cook at 120oC in Bain-marie for 1.5 hours or until set.
6. When ready to serve, evenly spread fine castor sugar over the top of the custard.
7. Put the blow torch on a low heat & gradually turn the cup as you heat the sugar.
8. Creating a nice thin toffee on top.
9. Serve with scone ice cream. Cherry jam & whipped cream.

• 50ml Matcha Concentrate
• 2 shots Vodka
• Optional: Soda Water
• Seasonal fruit to decorate

 

1. Add Concentrate & 2 vodka shots to shaker of Ice.
2. Shake, shake, shake, pour & serve!
3. Get fancy - Rim a martini glass with lemon & sugar, decorate with seasonal fruit
4. If too strong add a little soda water to taste

Ingredients

• 1/2 cup of coconut flour
• 1/2 cup of almond flour
• 2 tsp of Tea Tonic Matcha
• 2 tbsp honey
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 bananas
• 4 eggs
• 1/3 cup almond milk
• 2 tsp vanilla extract
• 1/2 cup shredded coconut
• 1 generous tbsp melted coconut oil
• Optional raspberries

 

Method

1. Whisk together all the dry ingredients (flours, salt, baking soda, matcha, shredded coconut and sugar)
2. In a separate bowl, beat (or food process/blend) the wet ingredients (including the bananas) until frothy
3. Combine the dry and wet mixtures together and stir until combined
4. Spoon the mixture into pre-lined muffins tray and bake in the oven for 20 minutes on 180 degrees celsius

Ingredients

• 5 grams – Peach Matcha Powder
• 75 grams - Chia seeds
• Tbsp - Honey
• 1/2 cup - Soy Milk
• 1 thinly sliced peach (or fruit of your choice)

 

Method

1. Dissolve the Peach Matcha in warm water
2. Add chia seeds into a bowl
3. Add your honey, soy milk and Peach Matcha mixture
4. Now mix everything together, the consistency should be thick but still a bit wet
5. Refrigerate for a few hours (overnight is even better)
6. Layer the Matcha, chia mixture then sliced peach. Top with blueberries or strawberries for added flavour

Ingredients

• 200 g cashew nuts or pistachio nuts
• 2 tbs protein powder
• 1 tspTea Tonic Matcha
• 1 tsp organic wheatgrass juice powder (optional)
• 100 g pitted dates
• 100 g organic dried apricots, or dried pear chopped
• 50 g desiccated coconut
• 100 g pumpkin seeds
• 2 – 3 tbs tahini
• 1/2 tsp vanilla bean paste

 

Method

1. Combine cashew nuts, protein powder, matcha, pumpkin seed, coconut and wheatgrass powder into a food processor.
2. Process for a few seconds until the mix combines, but is still lovely and chunky.
3. Add dates and apricots and process until mixed through the nuts and seeds.
4. Add vanilla bean, tahini and a little water then process the mixture until combined and it starts to stick together.
5. Roll into bite sized balls and roll in Matcha & coconut
6. Enjoy!