A robust herbal blend with undertones of toffee, caramel, and Aztec hot chocolate kissed with notes of vanilla, maple, and brown sugar. Named for the Spanish word for 'raccoon', Mapache Blend was made for those who crave the sweet and savory notes we all love in a high-quality cup of coffee but not the caffeine jitters.
Roasted dandelion root and earthy burdock combine with the nutty, chocolaty notes of carob and chicory to produce an herbal blend that tastes so much like coffee we surprised ourselves! As an excellent coffee alternative, Mapache Blend also shines as a cold brew.
Roasted Dandelion Root*, Sarsaparilla, Burdock, Carob*, Chicory.
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 3-10 minutes.
- 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 10 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.