drank Fellini's Folly by SerendipiTea
1112 tasting notes

I had made chocolate syrup for some home made ice cream for company (didn’t know it was so easy! 1 c cocoa powder, 1 c light corn syrup, 2 c water, boil, then simmer for two or three minutes. Take from heat, and add 4 oz good semisweet chocolate, stir until it melts. Cool and store in refrigerator up to 2 weeks. Best made day before – it really thickens overnight. Can be reheated for ice cream!). Now I have 785685685344654564 tons of chocolate syrup! I am going to portion it out and freeze the majority, but always have some on hand for such things as, uh, chocolate mint rooibos!!!!

I brewed Fellini’s folly, and in the mugs I put 2 teaspoons of chocolate syrup. Pour in the tisane, and top with a splash of milk. It’s like mint hot chocolate rooibos! Such a treat in the evenings. The home made chocolate syrup adds a barely sweet chocolate depth that you just don’t find in pre-made mixes, blends, etc. The mint adds that special refreshing touch. December in a cup! Chocoholic delight! YUM!

Boiling 5 min, 0 sec

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I love to cook, bake, read, paint, knit, do needlework, and garden. I need my coffee, but I LOVE my tea. I work at an Art School, and attend a large public university doing post-bac work (my BA is in English). I’m interested in the liminal spaces between art and craft, the academic and the practical, the individual and community, and the old and the new. I’m currently exploring these ideas through the disciplines of education, literature, history, and psychology.

I enjoy writing tasting notes, but have decided not to numerically rate teas as of 9/14/10. For an explanation, see my looooong tasting note about Mountain Malt from the Simple Leaf.

My favorites:
Chinese black teas
A good “milk and sugar” English style black
Earl Grey (classic, and in all variations!)
Vanilla teas (classic, and in all variations!)
Jasmine, Rose, Violet and other froofy, flowery teas!
An Occasional Oolong
Flavored Rooibos
Herbal Tisanes


Collingswood, NJ



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