The festive season is here, and we’re bringing you not one but three indulgent truffle recipes featuring our Tea Drop Pure Organic Matcha. These truffles strike the perfect balance of sweetness and sophistication, making them ideal for sharing, gifting, or enjoying solo this Christmas.

And the best part? They’re a breeze to make!

In the same spirit of celebration, we’ve partnered with MasterChef Semifinalist Elise Pulbrook to bring you these easy-to-make, on-trend truffle recipes. With her culinary expertise and our premium matcha, you’ll have festive treats that are as delicious as they are impressive.

Why Tea Drop Pure Organic Matcha?

Our culinary-grade matcha is perfect for baking and desserts, offering a vibrant green hue, subtle vegetal notes, and a hint of natural sweetness. Sourced from the finest tea-growing regions in Japan, it adds depth of flavour and a touch of elegance to any recipe. Matcha isn’t just trendy—it’s a versatile ingredient that takes your festive treats to the next level.

Why Matcha Truffles for Christmas in Australia?

While Christmas in Australia comes with warm summer vibes, these truffles are a no-bake dessert that’s light yet indulgent. Whether you’re hosting a backyard BBQ, attending a festive gathering, or relaxing indoors, these cool, creamy truffles are a refreshing and luxurious treat to share.

Ingredients

Matcha White Chocolate Truffles

• 200g white chocolate
• 100ml cream
• 10g unsalted butter
• 25g Tea Drop Pure Organic Matcha, plus extra for dusting

Milk Chocolate Matcha Truffles

• 200g milk chocolate
• 100ml cream
• 10g unsalted butter
• 25g Tea Drop Pure Organic Matcha
• Cocoa powder for dusting

Pistachio & Date Truffles

• 200g milk chocolate
• 100ml cream
• 10g unsalted butter
• 4 chopped dates (soaked in 3 tbsp coffee liqueur)
• 200g toasted pistachios (reserve some for coating)
• 1 tsp Tea Drop Pure Organic Matcha

Method

1. Prepare the truffle base:

   • Melt the chocolate, cream, and butter together in a heatproof bowl over simmering water (or microwave in short bursts). Stir until smooth and glossy.

2. Add flavour:

   • For Matcha White Chocolate and Milk Chocolate Truffles: Whisk in the Tea Drop Pure Organic Matcha until fully combined.
   • For Pistachio & Date Truffles: Stir in the soaked, chopped dates.

3. Chill the mixture:

   • Cover the bowl with cling wrap and chill in the fridge for at least 4 hours or until the mixture is firm enough to roll.

4. Roll and coat:

   • Roll teaspoon-sized portions of the truffle mixture into balls.
   • For Matcha White Chocolate Truffles: Dust with extra Tea Drop Pure Organic Matcha.
   • For Milk Chocolate Matcha Truffles: Roll in cocoa powder.
   • For Pistachio & Date Truffles: Coat in crushed pistachios mixed with a little matcha powder.

A Festive Must-Have

These truffles combine the richness of chocolate with the vibrant, earthy flavour of matcha, creating a festive treat that’s as beautiful as it is delicious. Perfect for your Christmas table, as a thoughtful homemade gift, or simply as a sweet treat to enjoy under the summer sun.

Pro tip: Pair these truffles with iced matcha lattes or tea mocktails for the ultimate Australian summer celebration.

Visit Tea Drop Instagram page to view the full recipe video

This Christmas, let Tea Drop Pure Organic Matcha add a little extra magic to your festivities!

We’ve merged our love of tea with our love of food and present our Green Tea Spice Rub! Delicious on chicken and roasted vegetables!

Ingredients

• 2 tbsp of our Japanese Sencha Green tea
• 2 tsp of chilli powder
• 1 tsp of oregano
• 1 tsp of garlic powder
• 1 tsp of cumin
• 1 tsp of black pepper
• 1 tsp of thyme
• 1 tsp of salt

How to make Spice Rub

• Place all ingredients in a food processor and blend until well-combined.
• Store in a glass jar, and use as you would any other spice mix.

Spice up your dinner menu with our Japanese Sencha Green!

We decided to give this classic recipe a little Tea Drop twist by switching out the coffee with our very own Tea Drop Matcha. By adding matcha to the mix you unlock a whole new dimension of versatile flavour, leaving a lingering sweetness in your mouth after every bite. Not to forget matcha is packed full of antioxidants and is a great coffee replacement as it gives you clean energy without the coffee crash!

What you need:

• 6 large egg yolks
• 170g brown sugar
• 450g mascarpone cheese
• 235ml heavy cream
• 2 tablespoons Tea Drop Matcha Latte and a little extra for sifting
• 4 tablespoons Kithul treacle 
• 350ml water
• 24-30 ladyfingers

 How to make the tiramisu cream:

1. In a medium saucepan whisk 6 egg yolks until they are slightly lighter in color. Add 170g brown sugar while continuing to whisk the yolks until thick and creamy.
2. Place saucepan over a double boiler and let it steam and keep whisking till soft peaks form.
3. In a sperate bowl whisk 450g of mascarpone till it’s smooth.
4. Now combine that with egg yolk/sugar mixture and fold together. (make sure there are no lumps)
5. In a separate bowl whisk the heavy cream but not too hard because we don’t want the cream to get too thick, we want it to be nice and fluffy.
6. Now combine that with the mascarpone and fold together.

Assembly:

1. Add 2 tablespoons of matcha and 4 tablespoons of kithul treacle to baking pan with 350ml of hot water.
2. Whisk the tea in a back-and-forth motion until the surface of the matcha becomes frothy.
3. Dunk lady fingers into matcha mixture (not for too long as it may fall apart very quickly) and line them up in a separate baking pan evenly,  so the bottom is covered.
4. Once the bottom is filled add half of the tiramisu cream on top.
5. Now arrange another layer of matcha dipped lady fingers on top and add remaining tiramisu cream on top.

• 1 ½ tsp Turmeric Latte
• 2 tbsp maple syrup
• 2 tbsp rolled oats
• 30 ml almond milk
• 1 cup coconut water
• 2 cups ice
• Coconut yoghurt (optional)

How to make smoothie

• Combine oats and milk in a small bowl, allow to soak overnight refrigerated.
• Place Turmeric Latte, oat mix, maple syrup, coconut water and ice in a blender and pulse into a frappé consistency.
• Pour into a glass and top with yoghurt to serve!

Our Turmeric Latte blend combines turmeric, cinnamon, cardamom, ginger and black pepper to create a fresh and spicy flavour rich in health benefits.

There’s something truly magical about pairing tea-infused desserts with a refreshing iced tea. The balance of warm, aromatic notes in a cake with the crisp, fruity essence of a chilled tea creates an experience worth savouring. Today, we’re sharing a delightful combination: Berry Glazed Earl Grey Tea Cake paired with Sweet Peach Iced Tea—a match made in tea heaven!

Why Tea & Dessert Pairings Work

Tea and desserts complement each other in unique ways. The tannins in tea balance the sweetness of baked goods, while their natural flavours enhance one another. Pairing the right tea with a dessert can elevate both elements, making each bite and sip more enjoyable.

The Dessert: Berry Glazed Earl Grey Tea Cake

This tender, flavourful cake is infused with Supreme Earl Grey, featuring black tea, citrusy bergamot, and a hint of floral elegance. The richness of the cake is beautifully contrasted by a vibrant berry glaze, creating a dessert that is both indulgent and refreshing.

Recipe: Berry Glazed Earl Grey Tea Cake by Elise Pulbrook

Cake Ingredients:

• 220g sugar

• 2 large eggs

• 200g natural yoghurt

• 5 tbsp bergamot-infused olive oil

• 1 tsp vanilla extract

• 3 tbsp Supreme Earl Grey tea

• 200g melted butter

• 250g plain flour

• 1 tsp salt

• 2 tsp baking powder

Method:

1. Blitz the sugar and eggs in a food processor until smooth.

2. Add the yoghurt, infused olive oil, and vanilla extract. Blitz to combine.

3. Add the remaining ingredients and blitz until just combined (less than 3 seconds).

4. Pour into a lined cake tin and bake at 180°C for 30 minutes, or until a skewer inserted in the centre comes out clean. Allow to cool in the tin.

Glaze Ingredients:

• 1/4 cup strawberries, mashed

• 2 blackberries, mashed

• 3/4 cup icing sugar (powdered sugar)

Method:

1. Mash the strawberries and blackberries together in a bowl until you have a chunky puree.

2. Sift the icing sugar into the puree and mix until smooth.

3. Drizzle the glaze over your cake and let it set before serving.

A refreshing glass of Sweet Peach Iced Tea perfectly complements the richness of the cake. Its naturally sweet, fruity notes bring a light and refreshing contrast to the buttery texture of the dessert.

For the best results, we recommend using the Tea Drop Tea Maker to brew your Sweet Peach Iced Tea effortlessly. For detailed brewing instructions, visit our Sweet Peach Tea page to learn more.

The next time you’re hosting an afternoon tea or looking for a special treat, try pairing a tea-infused dessert with a complementary iced tea. The Berry Glazed Earl Grey Tea Cake and Sweet Peach Iced Tea combination is sure to impress, offering a symphony of flavours in every bite and sip.

Cheers to tea, cake, and perfect pairings!