Indulge and sip a smooth blend of bold, malty black tea and rich velvety vanilla.
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Marmalade Melbourne Mule
1In a heatproof jug, add the brown sugar, marmalade and Melbourne Breakfast. Add boiling water to the mixture and steep for 3-4 minutes.
2While the mixture is steeping, fill a highball glass with ice and add Scotch Whisky (we use Scotch for this as it has more peaty, deep flavours than Irish Whisky).
3Strain the tea mixture into your highball glass using a fine sieve to fill just over half your glass. Top with soda water, a twist of orange peel and a sprinkle of nutmeg.