Raspberry Chocolate Moosse
Raspberry Chocolate Moosse brings raspberry notes, rich cocoa and tart hibiscus together in a pu-erh tea. Steep according to the guide below and enjoy the cup hot or chilled.
Contains Caffeine
Ingredients: Pu’erh Tea, Carob Bean Pods, Hibiscus, Raspberry Leaf, Safflower, Chocolate Chips (sugar, chocolate, milkfat, cocoa butter, soy lecithin, natural flavors), Dried Raspberries, Natural Flavoring
Contains Milk
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: 3–5 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
Pear & Hazelnut Tea Pancakes with Raspberry Chocolate Moosse
Serves: 6 small pancakes
Ingredients
- 2.5 g Raspberry Chocolate Moosse
- 1 cup water
- 1 cup ripe pear, cored and diced
- 2 tablespoons finely chopped toasted hazelnuts
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- 1 tablespoon Vanilla Bean Sugar
- 2 tablespoons neutral cooking oil, divided
- A pinch of salt
Method
- Heat 1 cup water to 212°F. Steep the Raspberry Chocolate Moosse for 3–5 minutes, then strain or remove the tea bag.
- Cool the brewed tea to room temperature. Stir the flour, baking powder, sugar and salt in a bowl.
- Whisk in ¾ cup tea, 1 tablespoon oil and the hazelnuts. Reserve the remaining tea to drink. Rest the batter for 5 minutes.
- Heat a lightly oiled skillet over medium heat. Cook ¼-cup portions of batter for 2–3 minutes, flip and cook until the centers are set. Serve with the fruit.
Ingredient research and safety
For independent background on ingredients or tea types, see NIH fact sheets on Tea (Camellia sinensis). Research on individual ingredients, supplements or extracts does not establish an effect for this prepared product.
Product and wellness information
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