This velvety infusion combines black Pu-erh tea and organic cocoa. Accented by whole vanilla beans and sweet orange peel, this decadent blend is rounded off with nutmeg and cinnamon for a spicy finish. A rich, chocolaty aroma envelops this enticing blend of dark Pu-erh and organic cocoa nibs. Numi's chocolate Pu-erh is made with organic, wild-harvested tea leaves fermented and ripened into an earthy black tea. Whole vanilla beans and sweet accents of orange peel enhance this blend along with nutmeg and cinnamon rounding off to a spicy finish. Rich in antioxidants, this hearty and healthy tea is decadence in a cup. About Pu-erh: Pu-erh Tea has a rich, smooth malty taste, & energizing healthy properties. In China it is called the “skinny girls’ tea” because it is traditionally known to improve digestion & metabolism. Also called puerh, pu-erh, puer, pu-er, pu er, & bolei.
About Numi: Numi is a labor of love by a brother and sister. She is the artist and he is the alchemist behind all of Numi’s blends. Their exceptional-tasting teas are captured in unique blends that use the highest quality organic, non-GMO ingredients sourced directly from Fair Trade Certified gardens. Numi combines premium full-leaf quality teas and herbs with only 100% real fruits, flowers and spices. “Through authenticity, creativity, and commitment to people and planet, Numi brings you the purest, best tasting organic tea”
Brewing Instructions: To awaken your spirit, steep 4-5 minutes. Swirl your cup, as the chocolate may settle to the bottom. For iced tea, steep 2 tea bags, cool and pour over ice.
CHOCOLATE TEA POTS DE CRÈME
1 cup whole milk
1 cup half and half
6 teabags Numi’s Chocolate Pu·erh
½ cup sugar Pinch of salt
⅓ cup cocoa powder
1 tablespoon vanilla extract
1.Preheat oven to 325° F.
2.In a small pot, combine milk and half-and-half and bring to a gentle simmer.
3.Add in the six teabags, cover and let steep for about 5 minutes.
4.Remove teabags and return pot to stove over a medium-low heat.
5.Add in the sugar, salt, cocoa powder, and vanilla extract.
6.In a small bowl, add the eggs and whisk them. Then add ¼ cup of the milk mixture, slowly while mixing them. This will temper the eggs.
7.Slowly add the egg mixture to the milk mixture while stirring. Don’t over-stir---you don’t want the mixture to become frothy.
8.Increase the heat to medium and continue to slowly stir until the mixture thickens, about 5 minutes.
9.The best test for when it is ready is the spoon test. Remove the spoon you have been stirring with and draw your finger across it. Does the remaining mixture run or is it firm? Firm means done.
10.Divide the mixture between 6 oven safe jars, such as 4 oz mason jars or ramekins.
11.Place the jars in a baking dish. Choose a dish where they can all sit flat and there is a bit of space between the jars. Don’t pack them in!
12.Fill the baking dish with water such that the jars are covered at least half way.
13.Cover with foil and place the baking dish in the oven.
14.Bake until the custard is set but a little loose, about 25 minutes.
15.Carefully remove the jars from the water bath and let them sit about 30 minutes before serving.
16.Top with fresh whipped cream and chocolate sauce.
- 24.00 Ounces
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