Hazelnut Delight Decaf

$7.00

BLACK TEA | CAFFEINE FREE | HAZELNUT & COCOA

We brought this one in for the end of the day. It's decaffeinated, so ten at night is fine, and it's black tea, so milk is fine too. You smell the roasted hazelnut before you pour, then taste the cinnamon and cocoa in the cup. Dessert, whenever you get there.

Sold in 1 oz quantities. Makes 6-10 cups of tea.

Ingredients

decaf black tea, cinnamon, cocoa, orange, marigold, all natural flavors

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“Trade the scroll for the steam.
Your mind will thank you.”

MAKE TEATIME YOUR me TIME

— tea & turmeric

From Our Laguna Beach Tea Shop

We brought this one into the shop because we wanted a cozy dessert tea people could have at night. People who love hazelnut are always happy with it. We keep two caffeine free hazelnut teas now, and when someone asks which, we ask how they drink it. Honeybush Hazelnut is naturally caffeine free and lovely on its own. This is the one for those who like to add milk.

  • How to brew it hot

    Use 1 teaspoon per 8 oz. Steep at 212°F for 3-5 minutes. A full boil gets the most out of it.

  • How to make iced tea

    Use 2 teaspoons per 8 oz. Steep at 212°F for 3-5 minutes, then pour over a full glass of ice. Double strength keeps the ice from watering it down.

  • How to cold brew

    Use 1.5 teaspoons of loose leaf tea per 8 ounces of filtered water.
    Steep in your fridge for 8 to 12 hours.
    Strain out the leaves and enjoy!
    A long cold steep gives you a smoother cup.

Beyond the Cup: Make Something Tasty with This Decaf Hazelnut Tea

Hazelnut-Steeped Whipped Cream

Makes 1 cup

A silky whipped cream infused with Hazelnut Delight Decaf, perfect for topping berries or hot cocoa.

Ingredients

  • 1 cup heavy whipping cream
  • 1 tablespoon Hazelnut Delight Decaf
  • 1 tablespoon powdered sugar

Instructions

  1. Steep: Place the heavy cream and the tea leaves in a saucepan. Heat over low until it just begins to steam (do not boil).
  2. Infuse: Remove from heat, cover, and let it sit for 10 minutes.
  3. Chill: Strain the cream through a fine-mesh sieve into a bowl, pressing the leaves to get all the liquid out. Chill the cream in the refrigerator for at least 2 hours (it must be very cold to whip).
  4. Whip: Once chilled, add the powdered sugar and whip with a hand mixer or whisk until soft peaks form.
  5. Serve: Use this as a topping for fresh berries or a dollop on top of hot cocoa.