Preheat oven at 180°C fan-forced.

Brew 1 cup of T2 Christmas Breakfast Loose Leaf tea using the teas brewing guide.

Combine the self-raising flour, icing sugar, baking soda, cinnamon powder, ground cloves, cacao powder and nutmeg in a large bowl.

Melt the butter in a saucepan then set it aside to cool.

Warm the honey in a saucepan and set it aside to cool.

Once the butter and honey have cooled down combine the two together in a medium bowl. Add in 2 tbsp of the brewed tea and mix. Once combined pour wet ingredients into the large bowl of dry ingredients.

Add the lightly beaten egg to all the ingredients and combine to form a dough.

If the dough is too sticky add extra flour.

Place the dough in the fridge for 1 hour or overnight.

Roll out the dough to 1 cm thickness and cut out your favourite Christmas shapes with a cookie cutter.

Bake the biscuits for 20 minutes or until slightly soft to touch.

Once the biscuits are cooled down, decorate with icing sugar.

Preheat oven at 180°C fan-forced.

With a food processor add in the oats, almonds, coconut sugar, 4 tbsp of maple syrup, vanilla essence, coconut oil and desiccated coconut.

Blend together until a fine mixture forms.

Grease and line a baking tray. Place the mixture into a lined baking tray and flatten it.

Bake for 20 minutes or until edges are golden brown.

To make the lemon layer, add the pre-soaked cashews, coconut cream, lemon zest, juice from 1 lemon, 4 tbsp of maple syrup, corn starch and 4 tbsp of T2 Clementine Drizzle Cake tea.

Blend until it’s a smooth creamy texture.

Place the lemon mixture on top of the crust and bake in the oven for 20 minutes.

Remove from the oven and let it cool down for 20 minutes then place it in the fridge for 3 hours.

Cut the slice into small squares and decorate with icing sugar and slices of lemon.

Place 3 tsp of T2 Eggnog tea, milk and cream in a large saucepan. Gently bring it to a boil.

Remove from heat and allow it to infuse for 10 minutes. Pour through tea strainer or infuser and discard the tea leaves.

Whisk apple juice, eggs, sugar and spices in another bowl. Gradually pour the infused milk into the egg mixture, whisking continuously.

Wipe the saucepan and pour the mixture back into it. Put the stove on a low to medium heat and cook for 10 minutes or until the mixture coats the back of the spoon.

Remove from heat and serve in mugs with a cinnamon stick.

If you like to make your eggnog boozy, add 50ml of bourbon/rum or brandy into each cup. Enjoy!

In your teapot, add 2 tsp of T2 Bread & Butter Pudding tea to the mesh strainer and pour over 1 cup (240ml) boiling water. Infuse for 10-15 minutes for maximum flavour. You can also brew double the amount to enjoy a cuppa with your porridge.

While the tea is steeping, combine the plums, orange, maple syrup, and mixed spice in a saucepan and cook on medium heat for 5-10 minutes until the fruit is softened to your liking.

To a medium saucepan, add the oats, dried fruit, brown sugar, flaxseed, vanilla, orange zest, mixed spice, sea salt, steeped tea, and milk. Bring to a boil, then reduce the heat to medium low or low and cook for 10-15 minutes until the oats have reached your desired porridge consistency, stirring frequently to keep from sticking to the bottom of the pan.

Once ready, remove from the heat and dish into bowls. Serve the porridge topped with spiced orange plums, chopped nuts, white chocolate, and almond butter (optional).

To brew a cup of T2 Blueberry Pana Cotta tea, add 2 tsp of loose lea tea to 250ml of 100°C water. Let the tea brew for 3-5 minutes, depending on how strong you would like the tea. Allow the tea to cool before making your mocktail.

To make this cocktail, add your Blueberry Panna Cotta tea, cream and vanilla syrup into a cocktail shaker.

Add ice and briefly shake for 5-10 seconds. Strain into a short glass filled with ice. Top your cocktail off with fresh whipped cream and garnish with a handful of fresh blueberries. Enjoy!

First brew a cup of T2 Merry Mulled Cider tea by adding 2 tsp of tea for every 250ml of 100°C water. Brew 5-7 minutes. Allow the tea to cool before making your cocktail.

To make this cocktail start out by adding crushed ice to your short cocktail glass.

Next, add in your tawny port, Merry Mulled Cider tea and lime before topping with your favourite ginger beer. Give the mix a quick stir before garnishing with a few apple slices. Enjoy!

First brew T2 Merry Mulled Cider tea in 100°C water for a minimum of 7 minutes, set aside.

Add the rest of the ingredients to 120ml of the brewed tea in a saucepan and bring to a boil. Reduce to a simmer for 5 minutes.

Strain liquid, pour into a glass and enjoy!

Place all pumpkin spice ingredients into a saucepan and bring to a boil. Reduce to a simmer for around 5 minutes. Set aside to cool.

Brew 1 tbsp of T2 Eggnog Loose Leaf tea in ½ cup of 100°C water for 5 minutes. Set aside to cool.

Pour all the mocktail ingredients to your shaker with ice. Shake until combined.

Fill your favourite T2 glass with ice. Double strain the mocktail and serve with freshly grated nutmeg and cinnamon sugar.

Garnish with star anise and cinnamon stick. Enjoy!

Preheat oven at 180°C fan-forced.

With a food processor add in the oats, almonds, coconut sugar, 4 tbsp of maple syrup, vanilla essence, coconut oil and desiccated coconut.

Blend together until a fine mixture forms.

Grease and line a baking tray. Place the mixture into a lined baking tray and flatten it.

Bake for 20 minutes or until edges are golden brown.

To make the lemon layer, add the pre-soaked cashews, coconut cream, lemon zest, juice from 1 lemon, 4 tbsp of maple syrup, corn starch and 4 tbsp of T2 Clementine Drizzle Cake tea.

Blend until it’s a smooth creamy texture.

Place the lemon mixture on top of the crust and bake in the oven for 20 minutes.

Remove from the oven and let it cool down for 20 minutes then place it in the fridge for 3 hours.

Cut the slice into small squares and decorate with icing sugar and slices of lemon.