Winter Tea Recipes

When it comes to chilly weather, who can resist the warmth of a kitchen and a hot cup of tea? In our latest Tea Journal entry, we combine both loves and round up a list of the best winter tea recipes.

From London to Mumbai, The Tea Centre’s loose leaf experts have traversed the world over and sought out the best recipes for all kinds of tea-infused winter warmers. While we already have plenty of entries on food ideas (matcha tea cake or poached pears, anyone?), we think elevated tea recipes also deserve some time in the spotlight!

Without further ado, find some of The Tea Centre’s best winter tea recipes below!

London Fog

Named after London, but the brainchild of a Canadian…just like its origins, the contents of this beverage are quite foggy. But delicious nonetheless! 


A café in Vancouver first made this drink in the mid-90s to satisfy the craving of a pregnant customer who was averse to coffee at the time. Made similar to a latte, but substituting Earl Grey tea for coffee (which is likely where the name ‘London’ takes inspiration from), the result is a resplendent brew of frothy proportions.




  1. Brew your French Earl Grey loose leaf (1 teaspoon) or single tea bag in 250ml boiling water for 3–5 minutes or until the infusion tastes very strong. Remove the infuser or tea bag.
  2. Add 2 teaspoons of vanilla or maple syrup and stir the mixture to dissolve. 
  3. Steam the milk and pour it into the tea over a spoon to create layers.
  4. Serve immediately and enjoy!

Hot Toddy

Props to our staff member Hayley in the Kotara store for sharing this recipe with us! While Hot Toddy is a famous warm cocktail in Europe, Hayley (a certified naturopath) also points out that the non-alcoholic ingredients in this brew are perfect for the cold ‘n’ flu season.

For example, honey is perfect for soothing sore throats, lemon is a great source of vitamin C, and the spices in Glögg Blackcloves, cinnamon, cardamom, and gingerare well known for their Ayurvedic properties. Find our recipe for this tipple/tonic below!




  1. Scoop 1 heaped teaspoon of tea into a tea infuser and place it in your mug.
  2. Boil the water in a kettle and allow it to cool for one minute before pour into your mug. Allow the brew to infuse for four minutes.
  3. Remove your tea and add 1 shot (about 50ml) of Scotch Whiskey or dark rum
  4. Drizzle in honey and add a slice of lemon to enjoy!

Coconut Matcha Latte


Also, while you can definitely make this brew with just a regular mug and milk frother, the texture is 100% better when you use a chasen and matcha bowl! You can find our full breakdown on why here.


Want to purchase all your matcha teaware essentials in one go? Opt for our matcha set here.


  • 1 tsp matcha
  • 1 tsp coconut sugar or preferred sugar substitute*
  • ¼ cup water
  • ¼ cup full fat coconut milk
*If you’re after a bright green matcha latte, please note that it’s better to use white sugar. This is because  coconut sugar will darken the matcha’s overall appearance.


  1. Boil water and allow the kettle to rest while warming up the coconut milk and sugar in a saucepan on medium heat for 3 minutes. Allow the sugar to dissolve before turning off the heat.
  2. Scoop the matcha to your matcha bowl, add the hot water, and whisk the mixture briskly in a ‘W’ motion until foam appears. This takes approx. 30 seconds.
  3. Pour in the warm coconut milk and whisk again in the same style to maintain the mixture’s foamy appearance.
  4. Your coconut matcha latte is ready to sip!

Tea-Infused Hot Chocolate

Is it better to have tea or hot chocolate before bed? Trick question—the answer is both! This wintertime, we’re spoiling you with choice and providing a tea-spiked hot chocolate recipe that can be made with either Chocolate Brownie tea or Mumbai Chai.


What tea you opt for completely depends on whether your palate prefers the decadent buttery notes of chocolate tea or the complex spices found in a chai. Experiment to your heart’s desire!



  • 3 tsp Chocolate Brownie OR
  • 3 tsp Mumbai Chai
  • 3 tsp chocolate powder
  • 1 tsp maple syrup
  • 1 cinnamon stick
  • 200ml water
  • 125ml milk 
  • 30ml cream


  1. Add you loose leaf to your teapot or chai brewing pot with the water and allow the brew to simmer on low heat for five minutes.
  2. Strain the leaves and set the brew aside.
  3. In a saucepan, gently heat the milk and cream on a medium heat. When the milk starts foaming at the edges add the cinnamon stick, strained tea, and chocolate powder. 
  4. Continue to simmer the mixture, stirring gently and constantly for approx. four minutes until it becomes hot and steamy.
  5. Remove the cinnamon stick and pour into your favourite mug. Your tea-infused hot chocolate is ready to enjoy!

After more tea-happy recipes? We have a whole bunch for you to choose from here.

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