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It’s so quirky! But it works. I drink a cup every morning at work — sometimes hot, sometimes iced, sometimes with milk. It’s great for dipping cookies, too. My first round of it came out a little too nutty (I had only mixed it in my kitchen using samplers before then) but now that I was able to add some accents and tone down the almond while upping the chocolate? Good stuff.

Came out nicer than I anticipated. I really enjoy the dry yet fruity taste from the green rooibos. It doesn’t have much of an aftertaste either, which I need from time to time. Especially in an iced tea. I often drink it during lunch.

This is actually my second attempt at a blend for Scott and I’m pleased with the results. Warm, spicy, nutty chocolate — it’s like someone took a cup of Mexican cocoa and added a touch of hazelnut syrup.