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Sample the tastes and aromas from the very best producers and roasters around the world with our exclusive tea and coffee clubs.
A truly excellent tea can be as layered and complex as a fine wine, and with a bit of practice you can learn to discern the exact origin...
We’re all about the art of the roast – the delicate process of balancing the bean’s natural flavours, causing it to change in colour, taste...
Some people count sheep to get to sleep. With 100 different teas to choose from, we’ve found a much better solution. True, our collection is huge. But you can choose to track down your tea by taste, by origin and even by number.
In 1886 our founder Walter Whittard set up his very first shop, filled floor-to-ceiling with the world’s finest tea, coffee and cocoa. Those brave new brews are now time-honoured classics and we’re still following our nose for the new…
Let us introduce you to our world of teas by tasting from our wide selection. Our Friendly Fanatics will help you discover something new. No booking necessary - just pop in anytime!All Stores Daily
Let us introduce you to our world of coffees by tasting from our wide selection. Our Friendly Fanatics will help you discover something new. No booking necessary - just pop in anytime!All Stores Daily
Let us introduce you to our world of Hot Chocolate by tasting from our wide selection. Our Friendly Fanatics will help you discover something new. No booking necessary - just pop in anytime!All Stores Daily
We’re kicking off 2018 with some brand new fruit and herbal infusions – and some delicious recipes to go with them. From Sweet Slumber cookies to Coconut Carnival energy balls, they’re the perfect way to treat yourself in January (without breaking those resolutions). So pop the kettle on, tie up those apron-strings and let’s get started!
(Makes about 30 cookies)
Preheat the oven to 180°C.
Cut open the teabags and empty into a food process, then blend until fine. Sift through a fine sieve or tea strainer into a medium bowl, and combine with the flour, baking soda, baking powder and salt.
Blend the butter and sugar together until light and fluffy, then beat in the egg, vanilla, lemon zest and juice, and honey. Slowly add the dry ingredients, mixing until just combined.
Roll out the dough into teaspoon-sized balls, then roll each ball in the bowl of sugar. Drop onto a parchment-lined baking sheet, about an inch apart.
Bake for 10–12 minutes or until lightly browned. Allow to cool, then tuck in!
Bring the water to a boil, and infuse the teabags for 2–3 minutes. (You can let them infuse for longer, depending on how strong you’d like the flavour to be.) Carefully remove the teabags and allow the water to cool for a few minutes, then add the oats.
Refrigerate overnight. Enjoy as a morning treat – you can add milk, yoghurt, fruit, honey, sugar, or your choice of topping.
Bring the water to a boil, and infuse the teabags for c. 5 minutes. Add the infusion to a blender with the other ingredients, blend until smooth, and serve.
Blend all the ingredients together, then roll into balls. Refrigerate until your next gym session.
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