Nerada Chai D'affogato

4 tea-based winter recipes to sweeten up your day

Nerada single-origin black tea is cultivated on the Atherton Tablelands in Far North Queensland. The high-altitude, rich volcanic soils and ample rainfall provide the perfect conditions for growing this unique, aromatic and full-bodied black tea that rivals the best in the world.

Chai D’affogato

An impressive dessert in just three ingredients? Yes, it’s possible with this elegant affogato that combines the bitter notes of coffee with the warm spices of chai poured over rich vanilla ice cream.

Serves: 4



Lemon & Ginger Drizzle Cake

Lemon & Ginger Drizzle Cake
Recipe / Nerada

A classic afternoon tea loaf cake infused with Nerada Lemon and Ginger Organic Herbal Infusion for an added citrus zing. Just add your favourite cuppa for tea-time bliss.

Serves: 8-10



Spiced Nerada Tea

Spiced Nerada Tea
Recipe / Nerada

This mixture combines your favourite Nerada black tea with fragrant, zesty ingredients to create a spiced tea perfect for the winter months. Add a little sugar and a slice of orange for a refreshing twist.

Serves: 2-4



Dark Date Cake

Dark Date Cake
Recipe / Nerada

This recipe is sufficient for two loaves; the cake keeps well, or you can freeze one for later.

Makes: 2 cakes



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4 tea-based winter recipes to sweeten up your day

By: The WellBeing Team

These scrumptious tea-based recipes, made with Nerada Tea’s aromatic blends, make for the perfect sweet treat for afternoon tea and dessert this winter.


Prep time

Cook time



  • 150g butter, softened
  • 1 tsp vanilla extract
  • 2 tsp lemon zest
  • 1 cup caster sugar, plus ½ cup extra
  • 3 eggs
  • 2 cup almond meal
  • ¾ cup self-raising flour, sifted
  • 1 Nerada Lemon & Ginger Organic Herbal Infusion tea bag
  • 1 tbsp lemon juice
  • Lemon Glaze
  • 1 cup icing sugar, sifted
  • 2 tbsp lemon juice


  • Pre-heat oven to 160°C (140°C fan-forced). Grease a loaf pan and line the base with baking paper.
  • Beat the butter, vanilla, zest and 1 cup caster sugar with an electric mixer until thick and pale. Beat in eggs, one at a time, until well combined. Stir in the almond meal and flour. Spread mixture into the prepared pan and smooth the top.
  • Bake for 1 hour or until a skewer inserted into the centre comes out clean.
  • Meanwhile, infuse the tea bag in 60mL water for 5 mins. Stir in the extra ½ cup caster sugar to dissolve, then add the lemon juice. Set aside and keep warm.
  • Prick the surface of the cake all over with a skewer. Pour the lemon syrup over the hot cake. Allow the cake to cool in the pan.
  • For the glaze, combine icing sugar and lemon juice until smooth.
  • Transfer the cake to a serving plate and drizzle with the glaze.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

The WellBeing Team

The WellBeing Team

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