Our new Salted Coconut Truffle Black Tea is rich and chocolaty. From the start, dark chocolate aromas dominate. Beneath the chocolate, you'll find hints of coconut, black tea and sea salt. The nut-brown brew is rich and savory-sweet. The rich cocoa beans and toasted coconut add a deep richness and organic honeybush and a bit of apple lend a complex and surprising sweetness. It's a blend chocolate lovers will adore!
This is an outstanding wake-me-up morning tea, as well as being as rich as a dessert without the extra calories.
If you want to take the decadence up a notch, pair this tea with a classic shortbread.
1 cup confectioners’ sugar
1 pound of butter (sometimes I substitute ½ with ¾ cup coconut oil)
4.5 cups all-purpose flour
Preheat oven to 325 degrees. Blend sugar and butter gradually in a mixer, a few slices of butter at a time. Add in the flour 1 cup at a time and continue mixing. The dough will be thick.
Roll out dough on a floured surface to ¼ - ½ inch thick. Use your favorite cookie cutter or cut into 2-inch squares. Place on an ungreased baking sheet. Bake 18-22 minutes or until pale on the top, golden brown on the bottom. Cool on a wire rack. Enjoy!