Honeybush, eh? Once upon a time, I quite liked honeybush. Worryingly, back then I also rather enjoyed rooibos, which I don’t care for at all these days. Last time, and the only time in years and years, I had a chance to reacquaint myself with honeybush was that pina colada blend which I also didn’t like, although primarily that was because of the alcohol note.
I’m also extremely picky when it comes to coconut flavoured things.
So honestly, once again, I’m concerned.
On the other hand, I recall the coconut cream pie blend which I found quite pleasant. And I definitely do like cheesecake. So maybe I’m being overly cautious?
The aroma is sweet and creamy and coconutty, so although it’s not spot on cheesecake for me, I can recognise a cheesecake somewhere in there. Primarily, though, I’m getting a strong note of cinnamon. Does this have cinnamon in it at all? It shouldn’t, as far as I can see. But cinnamon sugar is a very strong association for me here. The whole thing, far more than cheesecake, reminds me of a real christmas-y rice porridge with cinnamon sugar and butter on top. That is food for nisser! ( cough Idon’tlikericeporridgeeither cough ) I suspect it’s the honeybush itself that gives me that cinnamon idea.
I’m quite puzzled by the flavour. There’s something sweet on the swallow, but most of the flavour is unfamiliar to me. Maybe it has to do with me not being experienced with honeybush and therefore isn’t certain of which flavours are there naturally and which are part of the added flavouring.
I can find coconut in the flavour fairly easily and when I really pay attention, I can also distinguish it from the honeybush, which, the more I think about it, the more honey-y I think it tastes. No matter how carefully I concentrate, however, I cannot find the cheesecake.
So a coconut flavoured honeybush is all I’m finding here, and you know what? To my vast surprise, I’m finding it rather pleasant, although I’m still not feeling any need to explore honeybush further.