German Chocolate Cake
This variant is currently sold out.
So rich with dark chocolate and toasted almonds, you might think it's the liquid version of German Chocolate Cake. A soothing tea that complements any dessert.
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- 1.5 tsp per 8 oz of water, 212°F, 5-6 min
- One of our favorite dessert teas, German Chocolate Cake is a dark tea, which means that it is not only oxidized, but also fermented like beer and cheese.
- Dark teas develop a velvety smooth texture that begs to be accompanied by your favorite dessert.
- Although this tea is named after German Chocolate Cake, it does not contain coconut.
- German Chocolate Cake isn't German in origin — its name originates from the man Samuel German, who developed a particular dark baking chocolate in the mid-19th century.
- The first published recipe for German Chocolate Cake appeared in a Dallas newspaper in the 1950's, and since then has been a popular dessert throughout the American South.
- The combination of baked apple, cinnamon apple bits, chocolate, and toasted almonds create a flavor very reminiscent of this famous southern dessert.
- Breakfast pastries
- French toast or Belgian waffles
- Pumpkin or banana bread
- Sweet tea sandwiches
- Any cream or chocolate based dessert
- Coconut cream pie
- German chocolate cake
China, Yunnan Province dark tea, dark chocolate bits (cocoa mass, sugar, cocoa butter, soy lecithin, natural vanilla), natural and artificial flavor, apple pieces, beetroot, almond pieces, flavoring, cinnamon pieces. CONTAINS: soy, milk.