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Vanilla Cacao Tea


Noble & Savage Vanilla Cacao Tea

A very popular infusion, Vanilla Cacao has a base of Rooibos and Honeybush teas, blended with pieces of the cacao bean and dwarf everlast blossoms. Honeybush is a lesser known variant of Rooibos, with the aroma of honey and a little sweeter than the rooibos. Infused together, this blend has a unique and subtle but full-bodied flavour.

Silky smooth with a rich heavenly flavour, you can’t brew this one wrong. Velvety and aromatic vanilla with honey and chocolate notes, a cold brew unlocks the more complex flavours with a strong cacao, whereas a hot brew delivers a slightly toned down but nonetheless sumptuous treat. 

Hot brew:

- 1 slightly heaped teaspoon per 250mL water

- Fresh boiled water at 100 degrees celcius

- Infuse for 5 minutes

- Enjoy clear or with honey

Cold Brew:

- 2 tsp tea per 250mL water

- 1 tsp sugar (if using) per 250mL

- Mix with filtered cold water until sugar dissolved

- Infuse in fridge for 8 hours

- Strain and enjoy

Rad stuff only.