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“Cold brew sipdown (227) I cold brewed this sample in milk for like 9 hours intent on making another tea infused hot chocolate. Then my mom had a bit of an episode so my preference was to go to my...” Read full tasting note
“Tried this as a latte and it kinda does remind me of a good mocha-with a rooibos base. I quite enjoyed this sample.” Read full tasting note
“If you’re looking for a mocha blend, right off the bat, I’m going to make this clear. You won’t find that here. This is more like a caramel rooibos than anything else. There’s supposed to be...” Read full tasting note
This tasty blend of Ethiopian coffee and rooibos, combined with caramel and Hazelnuts, will reconcile coffee lovers with tea.
Provenance : South Africa
INGREDIENTS :
Natural flavors, calendula, rooibos, butterscotch, hazelnuts, decaffeinated coffee
Company description not available.
Cold brew sipdown (227)
I cold brewed this sample in milk for like 9 hours intent on making another tea infused hot chocolate. Then my mom had a bit of an episode so my preference was to go to my room asap. So I’m drinking just the cold tea-infused milk.
It tastes like a pretty solid caramel which is nice. Dont get mocha or coffee but sweet caramel rooibos milk. Its yummy but something I’ve had before.
If you’re looking for a mocha blend, right off the bat, I’m going to make this clear. You won’t find that here. This is more like a caramel rooibos than anything else. There’s supposed to be hazelnut in here and I’m not picking up on any nuttiness either. Granted, it could be because the base is ultra strong. I’m tasting mostly rooibos with a hint of caramel. It’s nice with milk but nothing extraordinary.
Whoa, I sound bitter. It’s actually ok, really. My brain’s just fried from spending the last hour filling out those surveys from various receipts (and of course I never win!). This did keep tantalizing me with its wafting caramel aroma as I was clicking buttons and what not, but each sip left me a little disappointed.
Ok weird, quick edit. My last sip had a shot of coffee in it, where you get all of that sediment at the bottom. That’s about it. Ok, I’m truly done this time.
