Pumpkin spice meets creamy coconut.
Real pumpkin, coconut and warm cinnamon over smooth South African red rooibos, with crunchy pepitas and a hint of black pepper for a little warmth at the end. It tastes like a crisp fall day, and it's good enough to drink year-round.
Add milk and a dash of maple syrup for a pumpkin coconut latte.
Flavor notes: pumpkin spice, creamy coconut, warm cinnamon, peppery finish
Ingredients: South African red rooibos, pumpkin, coconut, black pepper, cinnamon, pepitas, organic natural flavoring
Allergens: made in a facility that handles tree nuts.
Caffeine: none
How to Brew
- Hot: Steep 3 to 5 g (about 1 heaping teaspoon) in 8 oz of 200°F water for 4 to 5 minutes.
- Iced: Steep 2 heaping teaspoons (about 8 g) in 5 oz of 200°F water for 4 to 5 minutes, then strain into a 16 oz cup filled with ice.
Sizes
Sampler (15 g, about 4 cups) · Box (50 g, about 12 cups) · Pouch (113 g, about 28 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
Does it have caffeine?
No. It's a rooibos herbal tea, so it's naturally caffeine-free.
How do I make a pumpkin coconut latte?
Brew it strong, then add your favorite milk and a dash of maple syrup.
How many cups does each size make?
About 4 (sampler), 12 (box), and 28 (pouch). Lighter or stronger, that's 3 to 5, 10 to 16, or 22 to 37 cups.
