Information
Customer Reviews
Recipes
Chocolate Strawberry Delight |
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| Grade |
Premium Rooibos Tea |
| Origin |
Cederberg, South Africa |
| Altitude |
2,500 feet |
| Aroma |
Caramel, chocolate, sweet strawberry |
| Color |
Golden reddish orange |
| Taste |
Smooth, rich and sweet |
| Function |
Yummy |
| Ingredients |
Premium rooibos, thistle petals, rose petals, blackberry leaves, vanilla pieces, cacao beans, cacao peel, sunflower petals, natural flavors |
| How to Steep |
1. Add 1.5 tsp of tea per 8 oz cup to your Koni infuser.
2. Steep in boiling hot water for 5-10 minutes.
You can produce a richer cup the longer you let this tea steep. |
Customer Reviews
Melly Garcia
What a delightful tea for afternoon or evening! Delicious with just the right and flavorful balance of chocolate and strawberry - you'll want more than one cup! Perfect for a cozy afternoon. I look forward to having this iced in the summer!
Posted: 03/21/2012
Barbara Newly
My daughter loves this tea! It tastes great iced too. Thank you Tea Chick for creating a tea we can both enjoy.
Posted: 08/13/2009
Recipes
Chocolate Strawberry Banana Crepes
Author: The Tea Chick
STANDARD CREPE BATTER:
INGREDIENTS:
* 1 cup all-purpose flour
* 1 cup milk that has been infused with 2 tsp of KONI Chocolate Strawberry Delight
* let 1 cup of milk sit in 2 tsp of KONI Chocolate Strawberry Delight overnight in the refrigerator. Strain & use.
* 2 tablespoons butter, melted
* 2 eggs
* 2 tablespoons granulated sugar
* 1/ teaspoon salt
HOW TO PREPARE CREPES:
1. Lightly spray the crepe pan with a little oil.
2. Pour in 2 - 3 tbsp. of batter and quickly move pan around, so that batter spreads evenly, covering the whole surface with a thin layer.
3. Let cook for about 1 minute. Then, flip with a spatula, and cook other side for about 30 seconds.
There is no one way to fold your crepes. In this recipe, I folded the crepes in half.
Lay the crepes out on a flat surface. Spread each crepe with about 1 tablespoon of hazelnut Nutella spread. Add sliced strawberries and fold in half. Garnish with crushed pistachios.
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