Cacao nibs and hearty roasted chicory add lots of body to the rooibos base in this rich, satisfying blend. Vanilla extract helps give the mixture its warm flavor and adds depth to its enticing aroma. As a dessert blend, Cocoa Rouge can be drunk by itself, but the addition of milk and sweetener makes for an extra-delicious treat. Due to the cacao nibs, the blend does have some caffeine in it, so best to enjoy it well before bedtime.
Cacao Nibs*, Rooibos*, Vanilla Beans, Carob*, Chicory, Natural Vanilla Flavor.
8 oz Cup
- Scoop a heaping teaspoon of tea into infuser.
- Heat water to 212° F (boiling).
- Pour 8 oz. of water over tea leaves.
- Steep tea for 3-5 minutes (depending on taste preference).
- Remove infuser and enjoy tea.
Simply add to your infuser one heaping teaspoon of leaf per 8 oz. of water and place it in your pot, then add the appropriate amount of 212° F water and let it steep for 3 to 5 minutes. Remove the infuser and enjoy.
Brewing Iced Tea
Our opinion is that a cooled concentrate works best, as regular-strength brew tends to become watery as the ice melts. So, use the above leaf quantities, but half the water, allow it to cool, then pour it over ice and enjoy! The brew will dilute down to proper strength as the ice melts.