Lindt Japan has announced the launch of its latest winter beverage, the SNOWMAN Chocolate Drink, set to debut on November 1, 2025, at all Lindt Boutique & Café locations across the country. Priced at ¥898 (tax included), the drink will be available in hot or iced variants until January 2026, or while supplies last. Drawing inspiration from the brand’s iconic LINDOR Snowman chocolate, the beverage features a delicate blend of white chocolate and Earl Grey–infused milk chocolate, creating a refined, soothing profile tailored for adult palates. The topping—a snowman-shaped chocolate—includes an interactive element allowing consumers to personalize it, adding a playful touch to the holiday experience.
The drink’s flavor profile emphasizes the subtle bergamot notes of Earl Grey tea, harmonized with the creamy texture of freshly fallen snow-like white chocolate. This limited-edition offering aligns with Japan’s winter festivities, positioning it as a heartwarming staple for the holiday season. Lindt’s boutiques and cafés, known for their in-store experiential retail, provide the exclusive venue for this launch, enhancing the brand’s focus on immersive chocolate consumption.
Tea + Chocolate Trends
Tea-infused chocolate innovation: Brands continue to incorporate tea flavors into chocolate products to appeal to sophisticated tastes, with Earl Grey emerging as a recurring choice for its citrusy bergamot notes. Examples include Stone Grindz Chocolate’s Earl Grey Milk Chocolate Ganache Truffles in the U.S., featuring bold citrus-infused milk chocolate ganache; Raaka Chocolate’s reissued Earl Grey bar in the U.S., blending Ugandan cacao with black tea and bergamot; and The Chocolat Bar’s London Fog truffle in the U.S., combining bergamot-forward Earl Grey with lavender in white chocolate ganache.
Matcha dominance in premium pairings: Matcha continues to lead tea-chocolate fusions, particularly in Asia-Pacific and global markets, often paired with fruits or nuts for balanced umami. Lindt itself launched LINDOR Matcha, featuring white chocolate with creamy matcha filling; Patchi introduced Matcha Pistachio and Matcha Yuzu, with crushed pistachios or tangy yuzu ganache; and Kakawa Chocolates offered Matcha Green Tea & Strawberry Gel mooncakes in Australia.
Floral and herbal tea extensions: Jasmine, chrysanthemum, lavender, and hibiscus appear in confections for delicate, perfume-like notes, appealing to layered sensory experiences. Devonport Chocolates restocked Jasmine tea flavored chocolates in New Zealand; Mr. Bucket Chocolaterie released a limited Chrysanthemum white chocolate bar in Singapore; and Cacao & Cardamom Chocolatier featured Hibiscus Berry in a U.S. Mother’s Day collection, wrapping berry tea in chocolate.
Spiced tea emulations in chocolate: Chai and masala-inspired blends mimic hot beverages through spice mixes, often in vegan or coconut milk bases for warmth without dairy. Stone Grindz Chocolate introduced Chai Spice 55% Coconut Milk Chocolate in the U.S., swirling cinnamon and cardamom; Vivani launched Chaï Latte milk chocolate bar in Germany with clove and nutmeg; and Gearharts Fine Chocolates included Chai with oat milk in a new U.S. vegan assortment.
Multi-tea collections for discovery: Brands curate sets with varied infusions to encourage sampling, positioned around cultural festivals or gifting. Conspiracy Chocolate’s Golden Mahjong Tea Collection in Hong Kong offered seven pralines shaped as tiles, spanning Jasmine Pearl to Premium Japanese Matcha for Chinese New Year; Pierre Marcolini Japan’s 12-piece box featured eight new flavors including Darjeeling and Matcha ganaches; and Janice Wong’s Blossom Collection in Singapore presented nine flavors like Jasmine Honey and Earl Grey Lavender for Mother’s Day.