Mint Chocolate Chip Honeybush

Description

Still Getting Caught Up . . .

One of my best customers requested that I reblend this tea & so I said, “Why not?” Mint Chocolate Chip Honeybush is a Frank-era tea & one that I’ve not yet attempted to blend. A combination of organic South African Honeybush, peppermint leaves, cacao shells & nibs, vanilla beans & mini chocolate chips (don’t worry, they’re vegan!) 

This is so tasty! I didn’t stick precisely to the original recipe, mostly because I didn’t have the recipe due to a computer crash. But according to Frank’s description of the tea, his original recipe was honeybush, cacao nibs, peppermint & natural flavors. I added cacao shells (because I believe that cacao shells are even better than the nibs – but for those of you who are into the nibs too, worry not, this blend includes both) plus I added vanilla beans because I wanted this to have a creaminess to it because when I think “Mint Chocolate Chip”, I think ice cream! So for me, some creaminess was a MUST! 

I think it goes without saying that I like my blend better – but to be completely honest & also fair, it’s been a long time since I’ve tasted Frank’s version of this blend. Either way, this is really, really good. It makes a really nice cuppa later in the day when you don’t want all that caffeine. 

It’s also organic, vegan, gluten-free & allergen friendly! 

ingredients: vegan chocolate chips (unsweetened chocolate, cacao butter & cane sugar)

organic ingredients: honeybush, cacao shells & nibs, vanilla beans & natural flavors

to brew: shake tisane well to ensure that all ingredients are well-incorporated. Use 3 ½ grams of tea to 12oz of very hot water (195°F) & steep for 10 minutes. Strain & allow to cool for about 5 minutes. enjoy!

serving suggestion:This tea is delicious hot or iced. Personally, I think I prefer it hot, as I tend to prefer my chocolate-y teas served hot. It needs no sweetener, but I find that just a teensy bit of sugar will enhance the overall dessert-y quality to the cup.