About 3 teaspoons to a 2-cup teapot. It’s thick, as though there ought to be cocoa in it, and there’s a little sediment drifting to the bottom of the cup, as though there ought to be cocoa in it, and there’s maybe a hint of chocolate, as though there ought to be cocoa in it…but mostly I’m just getting the cream. May have to doctor it with milk to see if it coaxes the chocolate out of hiding.
People who liked this
Comments
Sounds like the cocoa is a bit shy!
Or obstinate, like Lucky, my mother-in-law’s bad-tempered cat. (I almost wrote “bad-tempered mother-in-law’s cat.” Nothing like a misplaced modifier. Oops!)
Creamy-tasting tea doesn’t sound too bad!
It’s very similar to Adagio’s Cream … but if that’s what you’re wanting, go with Adagio.
Did you add any sugar to the cup? I have found that this helps lure the flavors out of hiding.
I never think of adding sugar since I’m not a habitual sweetener. You’re right. That probably would have helped.
Just a little sugar (or other sweetener such as honey or agave nectar, artificial sweeteners like splenda don’t really do the trick) usually encourage a flavored tea’s flavoring to come out and play… and you don’t really even need a lot of it. I’ve often used the analogy that it’s like salt with food, a little bit of salt when you’re cooking doesn’t really make the food taste salty, it just helps the food taste like itself. This is the case with sugar in tea. A little bit, and it doesn’t taste overly sweet, it just helps the flavors come out.
Sounds like the cocoa is a bit shy!
Or obstinate, like Lucky, my mother-in-law’s bad-tempered cat. (I almost wrote “bad-tempered mother-in-law’s cat.” Nothing like a misplaced modifier. Oops!)
Creamy-tasting tea doesn’t sound too bad!
It’s very similar to Adagio’s Cream … but if that’s what you’re wanting, go with Adagio.
Did you add any sugar to the cup? I have found that this helps lure the flavors out of hiding.
I never think of adding sugar since I’m not a habitual sweetener. You’re right. That probably would have helped.
Just a little sugar (or other sweetener such as honey or agave nectar, artificial sweeteners like splenda don’t really do the trick) usually encourage a flavored tea’s flavoring to come out and play… and you don’t really even need a lot of it. I’ve often used the analogy that it’s like salt with food, a little bit of salt when you’re cooking doesn’t really make the food taste salty, it just helps the food taste like itself. This is the case with sugar in tea. A little bit, and it doesn’t taste overly sweet, it just helps the flavors come out.