Indulge and sip a smooth blend of bold, malty black tea and rich velvety vanilla.
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Black tea, vanilla flavouring
1 tsp per cup
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no-churn ice cream
1In a large bowl, whisk the cream until it has stiff peaks.
2In another bowl place the condensed milk, then gently fold the whipped cream into the condensed milk using a spatula, slowly incorporating the two mixtures so it stays light and fluffy.
3If you want to add extras (choc chips, peanuts, crumbled cookies, pistachios etc), you can mix them through now. Make sure the pieces are small enough as when they are frozen they will be rock hard.
4Transfer the mixture to an insulated tub or paper containers and freeze for 4-6 hours.
Melbourne Breakfast-infused cream
1Place the cream in a jug, add the loose leaf tea, stir, cover and place in the fridge for 24 hours.
2When it’s ready, strain off the tea leaves. Whip the cream and serve or you can continue on and turn your Melbourne Breakfast cream into homemade ice cream!