I've heard there are people who don't like dessert. I am not one of them.
The thought of ending a meal without something sweet makes me sad. But then I remind myself that dark chocolate is chock full of anti-oxidants and no more blues.
When I heard The Republic of Tea was introducing a new dessert tea - specifically chocolate - I was ready to give it a taste test.
The Republic's Minister of Enlightenment was kind enough to send me the new Coconut Cocoa Dessert Tea and a recipe for Chocolate Coconut Iced Latte.
The low caffeine dessert tea is an herbal blend of roasted carob, caramel malted barley, roasted chicory, dates, coconut flavor, cocoa powder and chocolate flavor.
Since my only experience with barley is in soup and my acquaintance with chicory is limited to its use as a coffee substitute, I wasn't sure what to expect when I opened the canister.
A little research demonstrated that both barley and chicory are good, good, good for you as a brew. Barley is reported to aid digestion and ease congestion and bronchitis symptoms while chicory is said to cleanse the blood and improve the health of the liver.
Chocolate and coconut added to the mix could only be a bonus.
Opening the canister, I got a whiff of the wonderful pleasures to come. The aromas of coconut and coconut were rich and dark, like a delicious cordial.
I put the kettle on and got the teapot ready. My mother and I watched the kettle impatiently. After rinsing the pot, we poured the hot water over two tea bags and waited for the tea to steep sufficiently.
The tea's color was a deep, nut brown and the aroma was lovely and tropical. I was happy just smelling my cup.
Normally, I take milk and sugar in my tea, but since The Republic promised this tea was naturally sweet (and therefore a low calorie treat), I took my first indulgence without the usual suspects. It is naturally sweet and could certainly be consumed without any addition.
But I am a creature of habit and nothing says tea cozy like a milky-sweet cup. I added my sweet addictions and finished the last drop.
My mother is a tea purist. She takes her tea with a teaspoon of sugar, no more, and no lemon, no milk. Nothing fancy for her. Black tea or green tea keeps it simple. She found the coconut overwhelming. It was not her cup of tea.
Of course, I loved it. Coconut Cocoa Dessert Tea lends itself to lingering after
dinner and I'm pretty sure it would pair quite nicely with a mango
mousse or pumpkin cheesecake.
Coconut Cocoa Dessert Tea is packaged in a recyclable tin containing 36 unbleached, round tea bags free of unnecessary strings, tags and staples. Available now, the dessert tea has a suggested retail price of $9.50.
Also available from The Republic of Tea is Double Dark Chocolate Mate, an organic roasted yerba mate from Brazil generously dusted with all-natural dark organic cocoa
powder. Available now, the dessert tea has a suggested retail price of $15 for a tin containing 36
unbleached round tea bags.
Chocolate Coconut Iced
2 tea bags, Coconut Cocoa Dessert Tea
6 ounces filtered water, heated to boiling
3 ounces milk or milk substitute
Sweetener, if preferred
Brew two tea bags in 6 ounces of filtered water for five minutes. Remove tea bags and allow tea to cool.
Add 3 ounces of milk or
milk substitute. Blend milk and tea. Serve in a tall glass over crushed ice. Sweeten as desired.