Prompted/challenged/inspired by recent lavender experimentation, I attempted a little kitchen chemistry this evening:
1 teaspoon Mariage Freres Bourbon Rouge (rooibos)
1/4 skimpy teaspoon lavender
1/2 teaspoon cacao nibs
Ooohhooooh! The lavender gives the rooibos a fruity tinge rather than flowery, and you just can’t ruin cocoa. Did I say oooohhhhhoooo?
Ooooohhhh! Sounds good. Not sure I have any rooibos left but I will be checking.
Oooooohhhhhhooo!
This was a vanilla rooibos blend, so there was one extra flavor playing with the senses, too.