Honeybush Chocolate
Honeybush Chocolate brings a naturally mellow honeybush base together with a cocoa-style flavor. Try it hot for a dessert-like cup or pour it over ice.
How to brew
- Tea: 2.5 g of dry tea per 8 fl oz (240 ml) of water
- Water temperature: 212°F (100°C)
- Steep time: 5–7 minutes, then strain or remove the tea bag.
- Cups per ounce: Approximately 11 cups per ounce (28.35 g), using 2.5 g per 8-fl-oz cup. This estimate counts the first infusion only.
Start with this guide and adjust to taste. A larger mug or stronger brew uses more tea and makes fewer cups per ounce.
Recipe to try
Banana & Cocoa Tea Overnight Oats with Honeybush Chocolate
Serves: 2
Ingredients
- 2.5 g Honeybush Chocolate
- 1 cup water
- 1 cup ripe banana, sliced
- 2 teaspoons Cocoa Powder
- 1 cup rolled oats
- ½ cup plain yogurt
- 2 teaspoons Vanilla Bean Sugar
Method
- Heat 1 cup water to 212°F. Steep the Honeybush Chocolate for 5–7 minutes, then strain or remove the tea bag.
- Stir the sugar into the tea and chill completely.
- Combine the cold tea, oats, yogurt and cocoa powder. Divide into two covered containers and refrigerate overnight. Top with the fruit before eating.
Further reading
For independent information about botanicals and their safety, see the NIH Herbs at a Glance directory. Research on other preparations does not establish an effect for this product.
Product and wellness information
Information on this page, including references to traditional uses of herbs, is provided for general educational purposes only and is not medical advice. Our products are not intended to diagnose, treat, cure, or prevent any disease or replace professional medical care. Review each product’s ingredients and directions before use, including any “external use only” instructions. If you are pregnant or nursing, take medication, have a medical condition, or are selecting an herbal product for a child, consult a qualified healthcare professional before use.