A rich, cocoa-y black tea for cold mornings.
Malty Assam and Ceylon black teas meet cacao husks for a robust cup with real but delicate cocoa flavor. Brew it on a gray morning, grab a blanket, and take your time with it.
Miss our cafe? This was on the menu there, served with maple syrup, steamed milk, and a sprinkle of cornflake crumbles and cinnamon on top. Try it that way at home.
Flavor notes: cocoa, malt, bold black tea
Ingredients: black tea, cacao husks
Allergens: made in a facility that handles tree nuts.
Caffeine: high (still less than a cup of coffee)
How to Brew
- Hot: Steep 3 to 5 g (about 1 heaping teaspoon) in 8 oz of 195°F water for 2 to 3 minutes. Add milk and sweetener if you like.
- Iced: Steep 2 heaping teaspoons (about 8 g) in 5 oz of 195°F water for 2 to 3 minutes, then strain into a 16 oz cup filled with ice.
Sizes
Sampler (15 g, about 4 cups) · Box (40 g, about 10 cups) · Pouch (85 g, about 21 cups)
Storage
Up to 24 months in an airtight, light-safe container.
Box Packaging
Paperboard box (recyclable where paper is accepted) and a corn-based PLA inner pouch, compostable in industrial composting facilities (not available in every area, and not for backyard compost).
Questions
Where does the cocoa flavor come from?
Cacao husks, the outer shell of the cacao bean.
How did the cafe serve it?
Brewed strong with maple syrup and steamed milk, topped with cornflake crumbles and cinnamon.
How many cups does each size make?
About 4 (sampler), 10 (box), and 21 (pouch). Lighter or stronger, that's 3 to 5, 8 to 13, or 17 to 28 cups.
