Be inspired with our product range and try out some of these mouth watering recipes below!

Christmas Breakfast Gingerbread

Christmas Breakfast Gingerbread

It's starting to look a lot like Christmas.

  • 1 egg, separated

  • 370g/ 13.05 oz plain flour

  • 120g/ 4.23 oz unsalted butter, at room temp

  • 1/2 cup brown sugar (100g/ 3.5oz)

  • 120ml/ 4.23 oz maple syrup

  • 3 tbs T2 Christmas Breakfast Tea

  • 1 tablespoon ground ginger

  • 1 teaspoon bicarbonate soda

  • Flour for dusting

For Icing

  • 150g/ 5.29 oz pure icing sugar

  • Food colouring (optional)

  1. Pre-heat the oven to 180C (356F). Line two baking trays with baking paper and lightly grease with a little butter.

  2. Blitz the tea with the flour until the tea is entirely chopped into the flour, remove and set aside.

  3. In a clean bowl beat the sugar and butter with a whisk until pale and creamy and then mix through the maple syrup and the egg yolk.

  4. Mix in the flour and tea combination, ginger and bicarb until the mixture forms into a dough. Turn out onto a clean surface dusted with a little flour and knead until smooth. Wrap in plastic wrap and allow to rest in the fridge for at least 30 mins before using.

  5. While the dough is resting you can beat the egg white with the icing sugar. If you wish to make coloured icing simply add a drop of food colouring to the mixture and combine. Once ready transfer to a piping bag.

  6. Once the dough has rested use a rolling pin to roll the dough out on a surface dusted with flour until it’s about 5mm in thickness. Now you can cut the dough into any shape you please using a cookie cutter or a knife. Transfer the cookies to the baking tray and cook for 10 minutes. Once cooked remove and allow to cool for 5 minutes before transferring to a wire rack and allow to cool completely before decorating with the icing.

Berry Yoghurt Smoothies

Mixed Berry Smoothies

So delicious.

  • 475ml (16oz)cup

  • Ice cubes

  • Cold water

  • 80g of Yoghurt Smoothie Base

  • Arkadia Mixed Berry Fruit Puree

  1. Fill a 475mL (16oz) cup with ice, add ¾ cup of water and pour into a blender.

  2. Add 80g of Arkadia Yoghurt Smoothie Base and 120ml of Arkadia Mixed Berry fruit puree.

  3. Blend for 30 seconds until smooth & garnish to preference.

Matcha Ice Cream Frappe

Matcha Frappe

Tastes as good as it looks.

  • Ice cube – 180g

  • Cold Milk – 150ml

  • 50g of Arkadia Matcha Chai

  1. Fill a 350ml cup with 180g ice & 150ml cold milk. Pour into a blender.

  2. Add 50g of Arkadia Matcha Chai Tea.

  3. Blend for 30 seconds until smooth. Garnish with a sprinkle of Matcha Tea powder to taste.



Four Pillars x T2 Tutti Fruity

Delicious on a warm summer evening.

  • 30ml Four Pillars Rare Dry Gin

  • 120ml T2 Tutti Fruity cold brewed tea

  • 5ml 1:1 simple sugar syrup, requires 50g caster sugar

  • Soda water

  • Mint and strawberries to garnish

  1. To prepare cold brewed tea, place 8 tsp of T2 Tutti Fruity tea in T2 Jug-A-Lot and top with 1,000ml of cold water. Leave in refrigerator for 16 hours and remove tea leaves after brew time is complete.

  2. 1:1 simple sugar syrup is very easy to make, simply dissolve 50g caster sugar in 50ml of boiling water and cool in refrigerator

  3. Build gin, tea and sugar syrup into a highball glass, plus 3-4 torn mint leaves and top with ice. Finish by topping with soda water and garnish with mint sprig and freshly cut strawberries

Raw Matcha Chocolate Brownies

Raw Choc Matcha Brownies

Just one bite and you will be hooked.

  • 1 cup almonds

  • 1 cup cashews

  • 1 packed cup Medjool dates (soaked for 30 minutes)

  • 1 TBS @T2tea matcha powder (Plus extra for dusting)

  • 1/2 cup cacao powder

  • 1 tsp vanilla

  • 1/4 - 1/2 cup coconut milk

  • 1 scoop chocolate protein powder (optional)

  1. Line a loaf tin with baking paper, set aside

  2. Process your almonds and cashews in food processor until crumbly. Add your remaining ingredients and process until the mixture comes together and is sticky, adding in more milk as required. Scrape down sides of bowl occasionally and take breaks in between

  3. Transfer mixture to your loaf tin and flatten with the back of the spoon

  4. Refrigerate for 2 hours and once set, dust with matcha and cut into squares. Enjoy!


Caramel Mocha Frappe

We love this one.

  • 475ml (16oz) cup

  • Ice Cubes

  • Cold Milk

  • 80g Arkadia Mocha Frappe Powder

  • 30ml Arkadia Caramel Syrup

  1. Fill a 475ml (16oz) cup with ice, add ¾ cup of cold milk and pour into a blender.

  2. Add 80g of Arkadia Mocha Frappe Powder and 30ml of Arkadia Caramel Syrup.

  3. Blend for 30 seconds until smooth. Garnish with whipped cream and Arkadia Caramel Dessert Sauce.

    NOTE: Blending duration may vary depending on blender used.