Tea-infused Easter recipes

It’s sweet treat season and these delightful desserts suit to the occasion perfectly.

With everything from rich Caramel Brownie to a bright and refreshing bubble tea, these recipes will have you ready for an Easter feast. Why not jump into the kitchen and make a super-special treat, infused with the rich and complex flavours of tea.

Discover Easter recipes

Lamington Bubble Tea

Baxter’s Bun Pound Cake

Caramel Brownie

Lamington Bubble Tea

Recipe by @littlekalegirl

Sink further into sweetness with this recipe that sings of velvety vanilla, ripe raspberries and creamy coconut notes.

Serves 2 people

Ingredients

2 tsp T2 Lamington Loose Leaf
2 cups of water
2 cups raspberries
2 tbsp of caster sugar
1 cup tapioca powder

Method

1
Steep Lamington Loose Leaf in 100°C / 212°F water for 5 minutes.
2
To make tapioca balls, mix raspberries and caster sugar with 2 tbsp of water. Blend the mixture in a high speed blender until smooth. Alternatively, heat the mixture in a saucepan over low heat for 5 minutes.
3
Strain the mixture to get a seed-free raspberry syrup.
4
To the raspberry syrup, add tapioca powder and warm-up until jelly texture forms.
5
Continue to gradually add 1 cup of tapioca powder. Mix until a smooth dough forms.
6
From the dough, make little balls.
7
Boil the bubbles for 15 minutes and let them sit in hot water for another 15 minutes.
8
Rinse in cold water and add honey/maple syrup/raspberry syrup.
9
Add your bubbles and syrup into a glass of Lamington Loose Leaf.
10
Enjoy either warm or cold with ice.

For this recipe you’ll need

Lamington Loose Leaf

Loose leaf tea

Shop now

Baxter’s Bun Pound Cake

Recipe by @sandhyaskitchen

Doughy, spicy, fruity, and straight outta the oven — this sweet treat is here for a good time, but we can’t guarantee it’ll last a long time.

Serves 10 people (1 cake)

Ingredients

Pound Cake

2 cups butter, softened at room temperature
3 cups sugar
3 1/2 cups plain flour
6 large eggs
2/3 cup milk
1 T2 Baxter’s Hot Cross Buns Teabag or 1 tsp T2 Baxter’s Buns Loose Leaf

Glaze

2 cups powdered sugar
1 tsp orange zest
3-4 tbsp milk

Equipment

1 bundt pan (10 cups)

Method

1
In a saucepan over low heat, steep 1 teabag or 1 tsp Baxter’s Buns in hot milk for 5 minutes. Strain the tea and set the tea-infused milk aside.
2
Preheat the oven to 175°C / 350°F.
3
Place the sugar and butter in a large bowl. Cream together using an electric mixer until light and fluffy — around 5 minutes.
4
Add one egg at a time and beat until fully combined.
5
Add the flour and tea-infused milk slowly, and beat until well incorporated.
6
Grease the 10 cup bundt pan and then dust with flour. Shake off the excess.
7
Pour the batter evenly into the bundt pan.
8
Bake for 60 minutes or until the cake comes out clean with a toothpick. Allow the cake to sit in the bundt pan for 10 minutes and then immediately transfer to a wire rack and unmould. Cool completely before pouring the glaze.
9
For the glaze, combine all the ingredients together until smooth and pourable. Pour the glaze evenly on the Hot Cross Bun Tea Pound Cake. Enjoy!

For this recipe you’ll need

Baxter’s Buns Loose Leaf

Loose leaf tea

Shop now

Caramel Brownie

Recipe by @littlekalegirl

Sweet tooths, unite! And dive into pools of flavour with this heavenly luscious and gooey Caramel Brownie!

Makes 9 slices

Ingredients

280g all purpose flour
190g coconut sugar
40g cacao powder
Pinch of salt
2 tbsp T2 Caramel Brownie Loose Leaf
100g melted butter
350ml oat or almond milk
250g melted chocolate drops
1 tbsp vanilla essence
2 flaxseed eggs (2 tbsp flaxseed to 5 tbsp of water = 1 egg)
Toppings of ice cream and/or raspberry coulis

Method

1
Preheat conventional oven to 180°C / 356°F or 160°C / 320°F for fan or gas oven.
2
Brew 2 tbsp of Caramel Brownie Loose Leaf in 100°C / 212°F water for four minutes.
3
In a small bowl, mix 4 tbsp of flaxseed and 10 tbsp of water.
4
In a separate bowl, mix all dry ingredients together.
5
To the dry ingredients, add the melted butter, milk, melted chocolate drops, vanilla essence and flaxseed eggs.
6
Bake for 30-35 minutes until desired texture is reached.
7
Enjoy with a scoop of ice cream and raspberry coulis.