Ingredients (For the Blend)
- 50g Loose Leaf Black Tea (Assam provides a malty base; Ceylon is lighter)
- 20g Dried Peppermint Leaves (Do not use spearmint, it's too sweet)
- 15g Cacao Nibs (Crushed/Raw)
- Optional: 5g Dark Chocolate Chips (If you want a creamy melt in the cup)
Nutrition per cup (brewed):
Calories: 5
Fat: 0g
Sugar: 0g
Protein: 0g
Instructions
1
Mix: In a large clean bowl, combine the black tea, peppermint, and cacao nibs. Stir gently with a dry spoon to distribute evenly.
2
Store: Transfer to an airtight tin or jar. Crucial Step: Let the blend sit for 24-48 hours before drinking. This allows the strong mint oils to permeate the tea leaves (a process called 'marrying').
3
Brew: Use 1 heaping teaspoon per cup. Add boiling water (100°C).
4
Steep: Let it steep for 3 to 5 minutes. If you used chocolate chips, stir well to ensure they melt into the liquid.
5
Serve: Strain into a mug. This blend takes milk and sugar very well, which helps bring out the chocolate flavor notes.
Cacao Nibs vs. Cocoa Powder
Do not use cocoa powder! It will not dissolve properly and will leave a gritty sludge at the bottom of your cup. Cacao nibs infuse their flavor without dissolving, keeping the tea clear and crisp.