RASPBERRY CHOC KISS

£4.00£25.00 available on subscription

Say it with flowers AND with Tea. (And with Chocolate too!)

 

It started with a kiss…  Sri Lankan and Chinese black tea, with the tartness of raspberry, the fragrance of rose petals and a subtle hint of hot chocolate. You sexy thing!

 

The Twist

This blend works brilliantly in many chocolate cake recipes. Make a tea infused butter by adding the tea to melted butter, leave for 5mins then seive. Once back at room temperature, use as you would regular butter in your recipe.

 

Brewing Instructions

Add boiling water and infuse for 3 minutes. Serve with or without milk.

 

Ingredients

Sri Lankan Black Tea, Chinese Black Tea, Cocoa Nibs (9%), Cocoa Shells (7%), Rose Petals, Freeze-dried Raspberry (5%), Ashwaganda, Siberian Ginseng, Damiana, Vanilla Pieces, Natural Flavouring.

 

Say it with flowers AND with Tea. (And with Chocolate too!)

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