Dessert & Drinks: 12 Asian-Influenced Pairings for Afternoon Tea

Beat the mid-afternoon slump: 12 Asian‑influenced pairings that make tea time faster, fresher and more interesting

Short on time but craving a memorable tea-time spread? You don’t need hours or obscure pantry items. This collection pairs familiar tea‑room classics — viennese fingers, scones, madeleines and shortbread — with bright Asian‑flavoured drinks and small desserts (pandan cocktails, matcha ganache, gula melaka cream and more). Each pairing includes a short recipe, serving notes, and practical tips so these fusion recipes actually work on busy afternoons.

The evolution of tea-time in 2026: why Asian flavours matter now

In late 2025 and early 2026, cafés and home cooks doubled down on hybrid tea concepts: low‑ABV and tea‑forward cocktails, RTD tea blends with pan‑Asian botanicals, and plant‑forward dairy swaps for creamy tea drinks. Pandan, matcha and roasted teas like hojicha moved from niche to mainstream as consumers sought nostalgic flavours with modern technique. This collection shows how to apply those trends to a classic tea‑time menu.

How to use this collection

Each pairing below includes:

• a short recipe (quick, 15–45 minute versions where possible)
• serving notes (temperature, portioning, plating)
• easy swaps and troubleshooting tips — for gluten‑free, vegan or low‑alcohol options

Quick pantry and equipment checklist

• Pantry: matcha (ceremonial or culinary), pandan extract or fresh leaves, gula melaka (palm sugar), black sesame paste, yuzu or yuzu concentrate, canned coconut milk, rice gin or plain gin, white vermouth, Chartreuse (optional)
• Equipment: small saucepan, sieve or muslin, hand whisk, piping bag with large open star tip (for viennese fingers), fine grater, small blender for infusions

Pairing 1: Viennese fingers + Matcha ganache dip + Sencha or cold matcha

Viennese fingers are delicate, buttery piped biscuits — brilliant for dunking. Swap the usual dipping chocolate for a glossy matcha ganache to add vegetal depth that balances the cookie’s caramel notes.

Matcha ganache (makes ~250g)

• 150g white chocolate, finely chopped
• 80ml cream (or 60ml full‑fat coconut cream for dairy‑free)
• 1½ tsp culinary matcha (adjust to taste)
• Pinch of salt

1. Heat cream until steaming. Whisk in sifted matcha thoroughly to avoid lumps.
2. Pour hot matcha cream over chocolate, let sit 1–2 minutes, then whisk to a smooth ganache. Chill to thicken to dipping consistency.
3. Serve at room temperature for dipping; refrigerate if you need it firmer.

Serving notes: Pipe or buy viennese fingers (Benjamina Ebuehi’s tips: add a splash of milk for pipeability and use a large open star nozzle). Keep ganache in a squeeze bottle for neat plating. Pair with a light sencha or iced matcha if you want a non‑alcoholic option; for adults try a matcha martini (matcha, vodka, dry vermouth, lemon).

Pairing 2: Classic scones + Pandan kaya (quick) + Pandan milk tea or pandan negroni

Scones and jam are tea‑time staples — pandan kaya (coconut and egg jam) gives them a Southeast Asian lift. For a grown‑up pour, Bun House Disco’s pandan negroni (pandan‑infused rice gin, white vermouth, green Chartreuse) is an iconic late‑2020s flavour mashup; for a low‑ABV option, serve pandan milk tea.

Quick pandan kaya (makes ~300g)

• 200ml canned coconut milk
• 3 large egg yolks
• 75g caster sugar (or to taste)
• 1–2 pandan leaves, bruised (or 1 tsp pandan extract)
• Pinch of salt

1. Whisk egg yolks and sugar. Warm coconut milk with pandan; remove pan from heat just before boiling. Temper the eggs with a small amount, then return mixture to low heat.
2. Cook gently, stirring constantly until thickened (coats the back of a spoon). Strain to remove pandan pieces. Chill — it will thicken further.

Serving notes: Split warm scones and slather with butter and pandan kaya. For tea pairings, pandan milk tea (black tea + condensed milk + pandan infusion) is creamy and nostalgic. For adults, try the pandan negroni: infuse rice gin with pandan as Linus Leung popularised — blitz pandan with gin, strain through muslin, and mix 25ml pandan gin, 15ml white vermouth, 15ml green Chartreuse.

Pairing 3: Madeleines + Yuzu curd + Jasmine iced tea

Madeleines’ shell shape and buttery crumb are perfect against tart citrus. Yuzu curd is bright but not aggressively sweet — one of 2026’s top citrus trends thanks to growers scaling production in 2024–25.

Simple yuzu curd (makes ~200g)

• 80ml yuzu juice (or 60ml yuzu + 20ml lemon)
• 80g caster sugar
• 3 eggs
• 90g unsalted butter, cubed

1. Whisk eggs and sugar. Warm yuzu juice; slowly whisk into eggs. Cook in a bain‑marie, stirring until thick. Off heat, whisk in butter until glossy. Strain and chill.

Serving notes: Spoon yuzu curd atop cooled madeleines or on the side for dipping. Pair with chilled jasmine green tea or a jasmine‑infused sparkling water for a floral match.

Pairing 4: Shortbread + Black sesame butter + Hojicha latte

Shortbread’s sandy texture matches black sesame’s nutty, toasted depth. Black sesame became a home‑baking staple in 2025 thanks to brands selling ready‑made paste — but it’s easy to make at home.

Black sesame butter (makes ~180g)

• 70g toasted black sesame seeds
• 60g softened unsalted butter (or vegan butter)
• 20g icing sugar
• Pinch of salt

1. Grind sesame seeds in a food processor until paste forms. Beat with butter and sugar until smooth. Chill briefly to firm up for spreading.

Serving notes: Dollop on shortbread or sandwiched between two rounds. Pair with a warm hojicha latte — its roasted notes mirror the sesame. For a low‑dairy twist, use oat milk; oat’s natural sweetness is trending in tea bars through 2026.

Pairing 5: Macarons + Matcha buttercream + Genmaicha

Macarons are a showstopper and reward precision. A matcha buttercream filling provides a vegetal counterpoint to sweet shells. Genmaicha (green tea with toasted rice) offers toasty rice notes that echo the matcha’s umami.

Matcha buttercream (250g)

• 125g unsalted butter, softened
• 200g icing sugar, sifted
• 1–2 tsp matcha, sifted
• 1–2 tsp milk or cream for consistency

1. Beat butter until pale. Gradually add icing sugar, then sifted matcha and finish with milk to reach piping consistency.

Serving notes: For best flavour, make macarons a day ahead so shells and filling marry. Serve with genmaicha at 70–80°C (hot but not scalding) to let the toastiness shine.

Pairing 6: Mini eclairs + Black sesame pastry cream + Oolong tea

Choux pastry filled with black sesame pastry cream is a modern Asian twist on a classic. Black sesame pairs well with complex oolongs — particularly lightly oxidised, floral styles popular in specialty tea lists in 2026.

Black sesame pastry cream (fills ~12 mini eclairs)

• 300ml milk (or 250ml milk + 50ml coconut milk)
• 60g sugar
• 3 egg yolks
• 20g cornflour
• 50g black sesame paste

1. Warm milk. Whisk yolks, sugar and cornflour. Temper with warm milk, cook until thick. Off heat, stir in black sesame paste. Chill to set.

Serving notes: Pipe into mini eclairs and dust with sesame powder. Serve with a cup of high‑quality oolong — let the tea cool a little to 65–75°C to appreciate floral and roasted layers.

Pairing 7: Thumbprint jam cookies + Mango sticky rice spoons + Thai iced tea

Think of this as sweet meets street food: buttery thumbprints filled with tangy jam alongside tiny mango sticky rice spoons — a playful, textural pairing. Thai iced tea’s cardamom/vanilla/condensed milk sweetness complements both.

Quick mango sticky rice spoons (12)

• 150g glutinous rice (cooked and cooled)
• 90ml coconut milk + pinch of salt
• 1 tbsp caster sugar (to tropical taste)
• 1 ripe mango, diced

1. Warm coconut milk with sugar and salt; fold into cooked rice. Spoon a small bed of coconut rice onto tasting spoons and top with mango.

Serving notes: Serve thumbprint cookies (use your favourite jam) alongside mango spoons. Thai iced tea can be made to varying sweetness levels — offer condensed milk on the side for guests to control sugar.

Pairing 8: Tea loaf slices + Yuzu honey drizzle + Cold-brew jasmine spritz

A dense tea loaf (earl grey or lemon) benefits from a citrusy yuzu‑honey drizzle. Cold‑brew jasmine spritz (cold‑brewed jasmine tea + soda + lemon) refreshes the palate and keeps the pairing light.

Yuzu honey drizzle

• 3 tbsp honey
• 1–2 tbsp yuzu juice

1. Warm honey gently and whisk in yuzu to taste. Drizzle over slices just before serving.

Serving notes: Slice loaf thinly; allow guests to add drizzle. Cold‑brew jasmine for 6–8 hrs in the fridge for a smooth floral base — add soda and a lemon slice to serve.

Pairing 9: Coconut financiers + Thai basil‑lemongrass cooler

Financiers’ almondy crumb and toasted edges align wonderfully with coconut. A Thai basil + lemongrass cooler (non‑alcoholic or a low‑ABV gin spritz) is herbaceous and aromatic — a 2026 favourite as consumers choose fresher, lower‑calorie beverages.

Simple cooler (serves 4)

• 1 large stalk lemongrass, bruised
• Handful Thai basil leaves
• 400ml water, 50g sugar (to make a quick syrup)
• Soda water to top

1. Make a syrup: simmer water, sugar and lemongrass 5 minutes. Cool, strain, then muddle in basil. Mix 30–40ml syrup per glass, top with soda. For adults add a splash of rice gin.

Serving notes: Serve financiers warm. Garnish the cooler with a basil sprig and thin lemongrass ribbon.

Pairing 10: Petit pavlova nests + Lychee kombucha float

Light meringue nests filled with whipped coconut cream and fresh fruit pair delightfully with lychee kombucha — a fermented tea trend that surged in 2025 and continues into 2026 for its flavour complexity and gut‑friendly image.

Assembly

• Top mini pavlovas with a dollop of whipped coconut cream and a couple of lychee pieces.
• Serve lychee kombucha on the side or pour a small amount into a glass and float the pavlova for a playful presentation.

Serving notes: Keep pavlovas crisp by assembling just before serving. Offer chilled kombucha bottles for guests to add themselves.

Pairing 11: Orange blossom madeleine + Osmanthus tea syrup + Plum wine spritz

Osmanthus and plum are classic pairings in Chinese desserts. Make a light osmanthus syrup to brush over warm orange blossom madeleines; pair with a bright plum wine spritz (umeshu + soda) for a floral‑fruity connection.

Osmanthus syrup

• 100ml water, 50g sugar, 1 tbsp dried osmanthus blossoms

1. Simmer ingredients 3–4 minutes, steep 10 minutes off heat, then strain. Use warm to brush over madeleines.

Serving notes: Brush madeleines lightly to keep them tender. If using plum wine, dilute with soda to keep sweetness in check.

Pairing 12: Mini pavé (butter cookie) + Gula Melaka cream + Teh Tarik

Gula Melaka (palm sugar) cream brings caramelised, molasses notes to simple butter cookies. Teh Tarik (pulled milk tea) — espresso‑geddon’s Southeast Asian cousin — adds a frothy, robust companion for those who prefer bold tea notes.

Gula Melaka cream (makes ~200g)

• 100g gula melaka, grated or chopped
• 50ml coconut cream
• 50g butter

1. Warm gula melaka with coconut cream until dissolved. Whisk in butter off heat for a glossy spread. Chill to thicken.

Serving notes: Sandwich between mini butter cookies or serve as a spoonable pot alongside pavé slices. Teh Tarik is best served hot and frothy; offer condensed milk on the side.

Advanced strategies & troubleshooting (real kitchen experience)

From years developing tea‑time menus, here are practical fixes that save time and improve results:

• Pandan infusion: If using fresh leaves, bruise and blitz with alcohol or milk for fast extraction; strain through muslin. For stronger flavour, reduce pandan with a little sugar to make a syrup.
• Matcha balance: Culinary matcha is fine for ganaches and buttercreams. If your matcha is very bitter, add a touch more sugar or pair it with a sweeter base (white chocolate, coconut cream).
• Piping viennese fingers: If dough is too soft, chill 10–15 minutes; if too firm, add 1–2 tsp milk. Use an open star nozzle to avoid dense pipes and ruptured bags.
• Make‑ahead prep: Ganaches, curds and creams can be made 2–3 days ahead; keep in airtight containers. Choux and cookies are best fresh, but shells can be baked and frozen — fill on the day.
• Allergies & swaps: Use coconut cream and vegan butter for dairy‑free; rice‑based spirits (rice gin or sake) add Asian authenticity if you want alcoholic options that pair well with these flavours.

Serving & styling notes (presentation tricks chefs use)

• Serve small portions: 2–3 bite‑sized pieces per person allows sampling across pairings.
• Temperature contrast: pair warm scones or madeleines with cool drinks; crisp meringues with chilled kombucha or iced tea.
• Garnish sparingly: grated yuzu zest, toasted sesame, a micro basil leaf or a pandan ribbon add instant visual cues to the pairing.
• Sustainability tip: present drinks in reusable glass carafes and avoid single‑use plastic straws; use seasonal fruit that reduces shipping emissions.

Final takeaways — pulling it all together

These 12 pairings show how a few Asian ingredients — pandan, matcha, gula melaka, black sesame, yuzu and lychee — can refresh an afternoon tea menu without replacing the classics. The 2024–26 shift toward hybrid, lower‑ABV beverages and fermented tea options gives you creative room to mix elegant pastries with aromatic drinks that guests remember.

Start with one or two pairings that match your skill level: Viennese fingers + matcha ganache (easy) and scones + pandan kaya (iconic) are great first choices. Scale up to eclairs with black sesame pastry and lychee kombucha when you’ve got the timing down.

Call to action

Try two pairings this weekend and tell us which combination surprised you most. Want printable recipes or a one‑sheet shopping list? Click here to download the free tea‑time pairing guide and weekly menu planner — and sign up for our 2026 fusion tea series for advanced recipes and live demo sessions.